On November 24 and 25, 2025, the Greensboro Youth Group harvested greens from their youth garden. Filled with excitement and determination, their journey began in late August with a planning meeting with youth leaders outlining the steps of planting, growing, harvesting, storing, and cooking greens, while also sharing knowledge about which green varieties thrive best in the Mississippi fall climate. Armed with information, the youth group chose to plant hardy “Georgia Southern” collards, “Southern Giant Curled” mustard, and “Seven Top” turnips—greens ideally suited to the gentle autumn weather in Mississippi. Later in August, the young gardeners rolled up their sleeves to prep the garden. They removed weeds, loosened the soil, and added compost, ensuring a rich, well-drained foundation for their crops.
By early September, the garden was ready for planting. Excited for the actual planting, the youths returned to the garden with the mission to cultivate collards, mustard, and turnip greens while learning about nutrition, the environmental care of greens, and the value of teamwork. The group got to work measuring out straight rows and carefully spacing seeds. “We made sure every row was straight, and every seed had space the correct distance apart to grow healthy plants,” shared Marquel Miller. Each week, the youth returned to water the greens, spread mulch to retain moisture, and weed the beds—efforts appreciated by the members, especially Markeivyon Johnson.
The children also learned about organic gardening and companion planting. They planted marigold flowers alongside the greens to deter pests, a new concept for many, including Zamayah King. As the greens grew lush and leafy, the children’s pride in their teamwork blossomed as they continued to monitor for weeds and pests.
By mid-November, the garden was overflowing with vibrant greens. On November 24 and 25, the group gathered for the big harvest. The youngest helper, Amir Anderson, happily snipped greens, a smile reflecting the joy of accomplishment. The children picked outer leaves first, filling bags with fresh, nutritious greens—a well-earned reward after weeks of hard work. Jaden Miller stated that he enjoyed picking the greens and that it was a new experience for him. Ms. Joan Eiland told Jaden that learning gardening skills is an excellent asset because one day he might have to live off the land.
The excitement continued in the kitchen as Ms. Joan Eiland, and other youth leaders led the group in preserving their freshly harvested greens. Under the youth leaders’ guidance, the children carefully rinsed each leaf to remove any remaining soil, then dried the greens thoroughly to maintain their crispness and nutrient content. Working together, they packed the greens into airtight containers, layering them with paper towels to absorb excess moisture. To keep the greens fresh for as long as possible, Ms. Eiland instructed the children to store the containers in the refrigerator, keeping them away from apples, which can cause the greens to wilt. The youth leaders explained that to keep greens fresher longer, it is best to blanch them and then freeze them. To preserve only the highest-quality greens, the group leaders emphasized removing damaged leaves before blanching.
The culinary adventures included some children tasting salads made with raw, tender greens. After tasting the collard greens salad, the children learned that massaging collards with olive oil and lemon juice enhances the salad’s flavor. Also, the youth leaders provided the children with greens that they had previously cooked: green boiled with ham hocks and bacon, and greens sautéed with onions and garlic, simmered in broth, and finished with hot sauce. Former youth assistant Nikita Johnson stopped by to cheer the children on. Nikita said, “I have been waiting all week for some of those pretty-looking collard greens! You, children, are doing a fantastic job.” After eating a serving of greens, Nikita left with a smile on her face and a frozen bag of home-cooked greens.
The excitement of harvesting greens, along with the spirit of giving and the pride in their work, was evident when the children harvested greens for their families and donated them to community residents Leola Miller, Dorothy Jean Steele, and Shelton Cooper.
“These greens mean so much—thank you for thinking of my family. We are grateful for the children’s kindness,” said Dorothy Jean Steele. The gratitude expressed by those who received the greens made the children’s hard work feel even more rewarding. Picking fresh greens was a joyful experience for the children and an opportunity to provide for their neighbors.
Throughout the project, the children learned about the nutritional value of their harvest: greens contain vitamins A, C, and K, as well as fiber and minerals that support good health. “It is rewarding to know we helped people eat better,” said Jamarion King, reflecting on the group’s impact.
Encouragement from Nikita Johnson and the contagious enthusiasm of Amir Anderson inspired everyone. Each child felt proud and happy to see their work flourish in the garden and to share the harvest with others. With every row planted and every leaf harvested, the Greensboro Youth Group grew food and cultivated friendship, bringing fresh food to the table of their families and their neighbors.
