Today we started our series of one-hour garden/cooking lessons with our upper grades, adapted from the curriculum from the Sage Garden Project.
It went like this:
10 minutes in the classroom to discuss the theme of “seasonality” and how vegetables can be classified as warm season or cool season. We also ran through glove protocol, hand washing reminders and stern words about consequences for misusing a tool. (I like to set a firm precedent.)
Then to the garden for two 20 minute stations. I took one group to the outdoor kitchen to cook a warm season dish (ratatouille), and the classroom teacher and parent volunteers led their half of the class in preparing raised beds for our late September planting of cool season vegetables.
Then we tasted the ratatouille on baguette slices from a local bakery, the Candied Apple. I also sent home a letter to each family with the recipe and gardening tips for winter gardens. Enough words—look at what fun we had!
Best comment of the day:
“Mrs. Elisara—I hate tomatoes, zucchini, eggplant and peppers but I LOVE ratatouille!”