The Challenger EcoSquad successfully completed its first harvest for the Garden to Café Program. Students in the club planted, maintained, watered, and harvested lettuce, tomatoes, and carrots in order to provide salad samplings for their fellow students. Tomatoes were grown inside of our Challenger Greenhouse, the rest was grown in the garden. Chef Sam Esparza in the cafeteria prepped the salads with a vinaigrette dressing; there was enough produce to make 120 samplings! Thank you, Chef! The samplings were served during both lunches and garnered a lot of positive feedback from the students who tried the school grown salads. This is the first of many harvests for the Garden to Café Program. Thank you to all the students in the EcoSquad and to the club sponsors, Ms. Evans, Mr. Talsky, and Mr. Whalen!