Led by Mr Fadylla Rashiman and Miss Mok Wan Kay, a group of students from Boon Lay Garden Primary School visited the Farm on 6th September 12.
All the students were given a worksheet with specific tasks to complete.
First task - Sense of taste...The students were given some sweet basil to taste. Do not be misled by the name of the plant. It is not sweet at all but a bit bitter, a bit peppery and a little bit minty...
Next Kang kong, this is not going to turn you into a "king kong" after eating... This is one of our local vegetables - taste fantastic when stir fried with samble. However, when eaten raw, it is a bit crunchy and has a chlorophyll taste.
Second task - Sense of sight...
The start of the life cycle of a plant. The seeds are placed in a cube of sponge.
Then the seeded sponge is sent to a germination room. Air, water and warmth are the 3 conditions necessary for seeds to start germination. Take a peek, spot the trays of sponge and if your eyes are sharp, you can also spot the cracked seed coats.
Third task - Sense of Smell...Cinnamon basil - as the name implies, it has an aromatic cinnamon smell coupled with a sweet scent. Very alluring!
Every plant has its own unique scent. Even fruit plants like the cherry tomatoes and bringjal have their own flavour.
This is the favourite segment. A total of 4 types of mint to arouse your sense of smell. Each type of mint has its own degree of freshness or coolness and each has its own supporters.
And the last task - Sense of touch...Feel the texture of the different types of leaves. Some are smooth, some are rough and some are hairy.
Some will leave traces after you have touch them. Either stain or smell...
All these learning is not possible unless the students activates the sense of hearing, penning down what they have learnt along the tour.
Finally a sense of satisfaction! The students bought back what they desire - plants, seeds, fertilizer or accessories, entering into a whole new experience with plants - be enchanted, be enthused by our co-inhabitants on Earth !
With a cohort of 97 prospective teachers , the group embarked on a learning journey on soilless culture.
The system that the Farm adopts for the production of leafy vegetables is the DRF system - The Dynamic Root Floating Hydroponic System. These curious pre-service teachers all took a look at the hot and humid germination room - the seeds in the sponges were left there 2 to 3 days for germination.
Once the seedlings are ready for transplanting, it will be sent to the Production Greenhouses.
Only healthy seedlings will be selected and transplanted into the culture panels.
A group photo for remembrance!
Besides aggregate culture, the other type of hydroponics is water culture. In Oh' Farms, the technique used is Dynamic Root Floating hydroponics where the roots are totally submerged in the nutrient solution.
The group walked past one of our Farm's delivery truck with the Farm logo spread out on the truck.
In the packing centre, the vegetables are processed - the roots are removed leaving the sponge intact. The sponge which holds some water, will keep the vegetable fresh for a longer period of time.
The yellowed leaves are also trimmed off before weighing and packing. 
The vegetables are produced 100% free from the use of pesticides. Eating it fresh is a must try option! The students were encouraged to try it out. 
A young student trying her hands on harvesting the vegetables. Looks like, she has the potential of becoming a farmer in the future!
"If she has the make of a future farmer, I think i have too..."
"Me too! Me too!" 
"Me three! Me three!" 
Striking a post with the beauties, oops... vegetables. 
The next stop, the Nutrient Mixing Centre. This is the place where the unique blend of nutrient elements are mixed in the right proportion for different types of crop.
The first step in hydroponics growing - putting the seeds into the sponge.
Next, the seeded sponge is sent to the Germination Room where 3 conditions are controlled to give the shortest time needed to germinate the seeds. Air, water and warmth are the 3 conditions. Germinated seeds are then sent to the Nursery where 2 more conditions are added - 50% sunlight and light nutrient.
Once the roots and true leaves develop, the young seedlings are then transferred into the Production Greenhouse. 
The nutrient tank which is underground, provides the greenhouse with continual supply of oxygenated nutrient solution.
The Farm is currently producing 10 types of culinary herbs. The group also gets to taste sweet basil fresh from the production greenhouse.
Last stop of the production cycle - the cold room. This is where the processed vegetables are kept before delivery.
