Upon returning to Juan Cabrillo’s garden this week, I was OVERJOYED when seeing the abundance of veggies that were ready to harvest!! (Ideally, I expected this to happen at all my gardens but JC was the only successful one – there must be somethin’ in the soil that makes the plants grow so well!)
Slightly unprepared for this, Intern Frank and I resourcefully accrued materials together for our salad-making lesson with the First Graders: a bowl/container, plastic knives (I’m glad I kept them on hand in my car), paper towels, and “cutting boards” (paper). Then we got started…
Since the lesson is only 25-minutes, we laid out the majority of the ingredients on the table to quicken the tasks needed to prepare the snack. All the kids needed to do was to tear up the leaves and to chop the larger veggies before tossing them together into a bowl. We let a few kids harvest green onions, nasturtium leaves and herbs. At the same time, we talked ever so briefly about The Parts of the Plant (which we’ll continue in a future lesson).
These were the veggies we ate, FRESH from the garden!!
We didn’t have salad dressing but that was okay considering I wanted the students to really taste the differences between the veggies. It was a bit spicy for most kids (the arugula wasn’t a big hit, oddly … usually my students love it!) but I told them I was sooooo proud of them for their hard work and for trying something new! 🙂 🙂 🙂
– Ranger Hope