A Coatesville restaurant gets its ingredients from tiny scientists. Record Kitchen and Bar’s salad is made from romaine lettuce grown by students, between kindergarten and fifth grade, who are a part of Rainbow Elementary School’s Garden Club, according to a staff report from The Daily Local News. 

The lettuce is grown in hydroponic gardens under the guidance of 26-year-long teacher Dr. Jennifer Crisman, who is also a gardener herself. 

“We have been able to use the lettuce we harvest for a variety of exciting endeavors, including student lunches, celebrations, staff luncheons, and contributions to local restaurants,” said Dr. Crisman.

The lettuce spends seven days under a grow light, and then is transferred to the hydroponic garden, also known as “Flex Farms.” This vertical, indoor garden is used in five different elementary schools, including Coatesville’s Cyber Academy.  

Throughout the weeks, students check the pH levels and add water to the lettuce.  

“We love starting from seed and ending up with salad on our plates,” said Crisman. Students harvest about 150 heads of lettuce during each cycle.  

Read more about the Coatesville Garden Club in The Daily Local News.  

Record Kitchen & Bar Ribbon Cutting.