An old proverb says it takes a village to raise a child. The teachers at Pixley Elementary School have found that it takes not just a village, but a unique combination of community agencies, good curricular materials and a little bit of dirt. That's right, dirt. In Pixley, they are growing healthy kids in a school garden.

A motivated third-grade teacher, Fidel Garcia, applied for grants from the Tulare County Farm Bureau, California Ag in the Classroom, the Dairy Council of California and LifeLab. He invited UC Cooperative Extension nutrition educator Grilda Gomez into the classroom to share the UC Cooperative Extension “Nutrition to grow on” lessons. A local nursery, Bonnie Plants, donated seeds and transplants to grow cabbage, zucchini and onions in the school garden.

Garcia asked the other Pixley Elementary third-grade teachers to be involved. David McGrady's class researched and planted herbs. Garcia's class and Ralph Gutierrez' class planted the main garden. All the students regularly visited to weed, irrigate and watch the vegetables grow.

At harvest time, UCCE's Gomez worked with the students to prepare a fresh coleslaw using vegetables representing the six plant parts they learned about in the classroom – stems, seeds, leaves flowers, fruit and roots.

Following is the recipe the third-graders prepared:

Crunchy coleslaw

8 cups finely shredded cabbage (2 ½ pound medium head)

1 cup finely sliced celery

½ cup shredded carrot (1 medium carrot)

½ cup sliced green onion

¼ cup chopped parsley

2 tablespoons salad oil

Pinch celery salt

¼ teaspoon black pepper

¼ cup wine vinegar

Directions:

Combine cabbage, celery, carrot, green onion and parsley. Pour on salad oil and toss until slaw is evenly coated. Sprinkle on and toss in seasonings. Finally, add wine vinegar and toss.