July to August 2025
The project showed children the real value of what growing vegetables can bring into daily life. When they brought home spring onions grown in class, parents involved them in cooking—chopping and adding the onions to family meals that very same day.
What was once a strong-scented vegetable many children avoided became a source of pride and joy. Parents shared that their children not only helped prepare the dishes but also ate eagerly, even those who usually refused onions or vegetables. This simple experience captured the essence of the project - sharing and learning to appreciate the abundance and enjoyment of growing their own food.
