Washougal High School culinary students will use locally harvested produce that was raised on school grounds in their cooking classrooms this fall thanks to a donation from a community member.
Washougal High culinary teacher and chef Brenda Hitchins recently connected with Washougal resident Nicole King, who had raised a number of “starts” that she didn’t have the garden space to plant. Hitchins took them, nurtured them, and planted them in raised garden beds, created by WHS metals and woodshop students, at the Excelsior building on Washougal Hgh’s campus, according to a news release.
Hitchins will care for the plants during the summer, and students will carry that work forward into the fall, when produce will be harvested and used in cooking assignments, according to the news release. The harvest will include tomatoes, zucchini, tomatillos, arugula, basil, parsley and spinach.