Arugula, radishes, kale, pomegranates, persimmons, figs and quince – these are just some of the varieties of produce tended by students at Burgess-Peterson Elementary school, an urban school on the east side of Atlanta.
When the garden started three years ago, students hadn't even heard of – much less grown and eaten – a lot of the food now grown on school grounds.
And yet on the day CNN visited the school, fifth-graders ate quiche made with fresh spinach from the school garden, and fourth-graders chomped happily on slices of persimmon, an unusual orange-colored fruit, harvested from the school's fruit orchard.
You'd be surprised, said fifth-grade teacher Megan Kiser, what foods students are willing to try if they grow it themselves.
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