This curriculum builds upon many years of educating students in the garden and scales up content across grades and lessons for instructional scaffolding. It is designed as an interactive teaching tool to be co-taught with classroom teachers and garden instructors as leads. Each lesson connects directly to standards: Next Generation Science, Common Core State, Physical Education, and Environmental and Health Education. The concise and easy-to-follow lessons are a packed 45 minutes for preschool through fifth grade. Flexibility is important, so some lessons include several activities that teachers can choose from to accommodate their lesson plans. Consistency is also important, so lessons follow themes and structures found in the Curriculum Map.
In this 7th grade science lesson, students harvest, prepare and eat beets cooked in the wood-fired oven while reflecting on their second rotation in the garden.
In this 6th grade humanities lesson, students prepare a soup with vegetables harvested from the fall garden while they practice knife skills and learn the basics of making stock.
In this 7th grade humanities lesson, students practice tasting and seasoning ingredients while preparing bruschetta.
In this 8th grade humanities lesson, students stir-fry vegetables to prepare Vegetable Chow Mein. Using the same produce as the roasted vegetable lesson students further explore how cooking methods and seasonings flavor ingredients.
In this 7th grade life skills lesson, students work as a group to make alterations to a traditional chocolate chip cookie recipe and create their own type of customized cookie.
In this 8th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Middle Eastern Chermoula sauce and lavash.
In this 7th grade humanities lesson, students prepare Ghanaian Black-Eyed Peas and examine the exchange of foods between Eurasia, Africa, and the Americas during the Columbian Exchange.
In this 6th grade humanities lesson, students complete the seed to table cycle by preparing sautéed greens and serving them over grains that have been grown in the Edible Schoolyard garden.
In this 7th grade life skills assessment, groups compete against each other to plan and prepare a menu with a set of secret ingredients.
In this 7th grade humanities lesson, students make vegetable sushi and explore how Japan’s geography has influenced its diet and culture.
In this 7th grade humanities lesson, students prepare a Middle Eastern meze platter using ingredients that represent the four climatic regions of the Arabian Peninsula.
In this 8th grade humanities lesson, students prepare Quick Tomato Dinner while refining their tasting skills. Students use sensory vocabulary to make observations about the ingredients in the recipe before, during, and after cooking.
In this 7th grade humanities lesson, students prepare Red Bean Stew. This lesson is the first 7th grade lesson of the year and provides students the opportunity to practice skills from 6th grade and prepare for their 7th grade kitchen experience.
In this 6th grade humanities lesson, students prepare fresh pasta with Gremolata as they study the exchange of ideas, goods, and foods between Rome and other regions along the Silk Road. This is the third of four Silk Road lessons.
In this 6th grade humanities lesson, students prepare Vegetable Curry as they study the ideas, goods, and foods that India shared with other regions along the Silk Road. This is the second of four Silk Road lessons.
In this 6th grade humanities lesson, students prepare Steamed Dumplings as they study the exchange of ideas, goods, and foods between China and other regions during the Han dynasty. This is the first of four Silk Road lessons.
In this 6th grade humanities lesson, students trade with each other to obtain all the ingredients needed to prepare Rice Pudding. This is the fourth and final Silk Road lesson.
In this 7th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Gremolata sauce.
In this 6th grade humanities lesson, students prepare a Spring Salad with Basic Salad Dressing and vegetables harvested from the garden.
In this 7th grade humanities lesson, students prepare tortillas, pico de gallo, and tomatillo salsa after learning about the different agricultural techniques developed by the Mayan, Aztec and Inca civilizations.