Jo Sharples was not a gardener two years ago. Her third-grader and kindergartner didn't even like vegetables very much. But she saw a glimmer of opportunity when a health teacher at her children's school gave an interesting presentation about nutrition.

Sharples' idea to use Penny Road Elementary's outdoor space to grow an Edible Garden started as a seed and grew. With the help of many parents, teachers and community members, tomatoes, cucumbers, radishes, zucchini, peppers and melons were planted, grown and harvested.

PTA Building and Grounds co-chairs Ann and John Sykes worked with local Cub Scouts to build six raised beds between the school's two wings. Third-grade teacher Janice Riordan began to integrate the garden into the curriculum, which included soil management. And Sharples created small signs for each of the beds with notes about how to use the vegetables. For instance, carrots might be used to feed pet rabbits or turned into carrot cake.

On Earth Day 2010, Penny Road students and volunteers planted fruits and veggies donated from Grow And Share, which gives plants to community gardens if growers pledge to share their produce with people in need. Whole Foods and Raleigh's The Little Herb House donated herbs.

"When we started out, the Interfaith Food Shuttle came out and did a presentation for all of the third-graders about how healthy food keeps you going and can improve your thinking abilities," said Riordan. Volunteers told students that fresh fruits and vegetables are often more expensive than canned, but the Shuttle wanted to offer them to clients.

"The fact that the fresh vegetables were going to help people who needed them really meant something to the students," said Riordan.

The third-grade classes worked out a watering schedule using water from the school's rain barrels.

"The classes also talked about how you can start a garden even if you don't have a yard," said Ann Sykes. Students made container gardens in the classroom and started seeds.

"My son was surprised to find out that some kids had never even heard of certain vegetables and certainly didn't know what they tasted like," she said. "So parents brought in vegetables from the produce section at the grocery store so kids could compare and taste."

As the Edible Garden got off the ground, community members who had ties to Penny Road began dropping in when school was not in session to check on the garden and water plants if they looked dry.

"Our school sits right on Penny Road Park, and residents who might have had kids who went to Penny Road years ago started helping out, too," said Sykes. "Residents or families from the school who live nearby and were out walking the dog or running on the track drop by and water plants using the plastic jugs at the rain barrels."

Volunteers also help by harvesting produce and dropping it off at Whole Foods, where it is picked up by the Interfaith Food Shuttle.

"Penny Road has a huge parental support base," said Riordan.

Parents and the community continue to support the garden by donating materials to keep it going. This fall, third-grade classes plan to plant basil and learn about making pesto. A winter garden may include lettuce, peas and broccoli. Soon they will pick the carrots left over from the summer garden. A local Eagle Scout is building an information kiosk for visitors to the garden.

Sharples said that as a result of the school's Edible Garden project, her husband created a raised bed at home.

"I've gotten more interested in food, because I suddenly became a more conscious consumer," she said. "I'm more aware of where our food comes from, and I talk to my kids about it."

But do her kids love vegetables now? "No, they don't love vegetables... but I keep hoping it will all rub off."