REYNOLDSVILLE — Members of Jeff Tech’s Joint Operating Committee (JOC) enjoyed a presentation on the biology shop’s hydroponic garden during Monday evening’s meeting.
Jenna Gaston, supervisor of student and instructional services, said the hydroponic garden in the biology shop was purchased thanks to a grant Jeff Tech received through the Intermediate Unit (IU) in December. Through an agreement with the organization Fork Farms, which according to its website, is committed to “feeding the future with food access technology,” Gaston said they are able to use this equipment to “lead with exploration,” and provide students with hands-on learning adventures.
Gaston noted that it’s exciting to see “everything we know to be great about science” coming to the classroom at Jeff Tech.
This is helpful for students, as it “gives us the opportunity to launch a school-wide integrated learning project” based in the biology shop. Fork Farms has been a fantastic support system throughout this endeavor as well, checking in regularly, said Gaston.
In addition, the hydroponic garden is getting several shops involved, including biology and chemistry and culinary, as well as electrical, learning about “small motors,” etc.
Science instructor David Toney provided a demonstration of the hydroponic garden, telling the JOC there are two water tanks at the bottom that hold about 25 gallons of water, and a pump inside pumps water with nutrients throughout the structure.
“The pump is running constantly. The plan is to have unlimited access to water and nutrients. Things tend to grow pretty fast. This has been going for six weeks.”
There is a very bright LED light and timer, Toney said, running about 18 hours per day.
Everything starts with seeds in a growth medium, he continued, and once those are transplanted, students can “let the machine do the work.”
Students monitor PH and nutrient levels on a daily basis, Toney said, to see how things are progressing.
Lettuce, the biggest grower that could be viewed throughout the hydroponic garden, will be harvested this week. There are also cucumbers, basil, oregano, pepper plants and cilantro.
The plan is to pair up with the culinary shop, which will provide the toppings, and offer a salad bar.
JOC member Jeff Ginther commented that teaching students this option for growing vegetables is “very cool.” Toney noted that it is unique, as one doesn’t need soil, nice weather, etc. to do it.
Toney added that students are eager to get some strawberry plants into the garden, something he’d like to make happen in the future.
