The aroma of fresh-cut garden vegetables and herbs, mixed with tomato sauce and pizza dough is hard to resist. Delicious smells permeated from the most recent meeting of the Junior Master Gardeners as they made pizzas using ingredients grown from their pizza garden.
The JMG program is an international youth garden program network that engages children in novel, hands-on group and individual learning experiences that provide a love of gardening.
According to Master Gardener president Tina Smock, the group of youngsters planted a small garden on the grounds at the Warren Administration Building with the intent to grow and use fresh vegetables.
They grew onions, red and yellow tomatoes, rosemary, yellow zucchini, sweet bell peppers and Big Bertha peppers. For their pizzas, they added other ingredients, including pepperoni, pineapple and mushrooms.    
The junior gardeners prepared the many vegetables, each having an opportunity to either chop or prepare the items. They experienced the fresh aroma of rosemary and garlic, as well as red, yellow and green peppers.
Another group prepared the pizza sauce using tomato sauce, fresh pressed garlic, rosemary, basil and pineapple sage.
Growing Better Communities is the motto of the Master Gardeners organization, and it is evident in their work with youth.
“Kids like to get their hands dirty, and we strive to help them learn skills they can use in everyday life,” said Smock. “We hope to grow a more sustainable community, and it starts with our kids.”
Some of the children have cooking experience, while others are novices in the kitchen.
Nathaniel McCuller is quick to point out he doesn’t cook very much, but he wants to learn.
“I don’t cook much unless it is in the microwave,” said McCuller. “I have prepared macaroni and cheese, and I can’t wait to try our pizza.”
The first part of the meeting had students participating in a Touch and Tell activity where they inserted their hand in prepared boxes and were asked to identify objects inside. They were all garden related, and held such items as petals, stems, roots, flowers and leaves.
The group meets monthly with a different activity planned on each occasion. They each receive a Junioe Master Gardener handbook and are working toward certification, and complete activities to earn specific pins.
During the summer months, they meet the fourth Tuesday at 1 p.m., but once school is in session they will convene after school hours. Smock says new memberships will be formed in the fall, and she can be contacted at the Extension office at 931-473-8484 for info.
Master Gardeners meet the third Thursday of each month at the Extension office, with a new 12-week course starting in January. Smock can also be contacted for additional info.
Pizza Sauce
1 gallon prepared tomatoes
1 can tomato paste
1 whole onion
1 clove garlic
1 cup sweet bell pepper
½ cup sugar
½ cup vinegar
Herbs, salt, pepper to taste
Place all ingredients in large crockpot and let cook 6-8 hours. Frequently drain off excess juice and save for canning.
Recipe provided by UT Extension agent Karla Kean