Tag Archives: Instructional Activities

Seed-Saving and Seed Study for Educators

Occidental Arts and Ecology Center (OAEC) School Garden Program announces the release of “A Handful of Seeds” – a new publication on seed saving and seed study for educators.

This guide is available now as a free PDF download on their website. CLICK HERE to download the 91 page (1.6MB) full color illustrated guide.  Inside you will find lessons linked to California Educational Standards, practical information on seed saving in the school garden and seed history and lore.

10 School Garden Activities for September

Week 1 – Welcome back everyone. Hope you all enjoyed your summer.

For those without a school garden who would like to know how to get started please read: How to Start and Maintain a School Garden.

For those returning to an existing garden there is much to do. Preparing the beds for seed sowing is probably the hardest job physically we will have all year. Organizing a garden day with other parents, teachers, students or volunteers is something you might want to consider.

The following 10 School Garden Activities for September should be done (more or less) in order:
1) First and foremost discuss garden rules and tool safety. For those unfamiliar with garden rules these are the basics: a) No running in the garden; b) No walking in the beds; c) No running with tools; d) Do not carry or swing tools on your back; e) Do not bring hands tools over your shoulder; f) Walk with the tool by your side, blade down; g) Return all tools to their proper place immediately after use; h) Do not leave tools in the garden; i) Anyone not following these rules does not get to work in the garden.

2) Search for dried flower heads and seed pods in which to save seed (i.e. cosmos, sunflowers, marigolds, lettuce, cilantro, beans, etc).

3) Clear beds of everything other than perennials (i.e. herbs and strawberries).

4) Collect all organic refuse and compost it. For more information on composting see: Compost page at Wikipedia, the Compost Guide from compostguide.com, and the Guide to Home Composting from the Los Angeles Department of Public Works.

5) Add amendments (i.e. organic compost, aged manure) to existing soil, mix well and turn soil (top to bottom, bottom to top).

6) Review Vegetable Family Chart. At this time of year we will be planting cool-weather crops. As you will see there’s actually more to choose from now than there is in the spring.

7) Read seed packets for specific information regarding height and row spacing. (Taller plants go in the rear so as not to cast shadows on smaller plants.)

8) Plan and design garden space.

9) Lay out rows. (Ideally, rows should be perpendicular to the arc of the sun.)

10) Sow seeds and/or transplant seedlings.

More school garden reading

Summertime also means extra reading time for educators.
HowToDoThings.com has an entire section just for teachers. They include:

1) How to do Gardening Science Fair Projects

2) How To Plan a Garden for Kids

3) How To Grow Plants in the Classroom

4) How To Incorporate Gardening into Kindergarten and First Grade Curriculum

5) How To Garden Safely with Children at Home or in School

6) How To Get Grant Money for a School Gardening Project

7) How To Choose Plants Kids Will Love to Grow in Their Classroom Project

8) How To Get Started with a School Garden Project

School Garden News – Davenport, California

Cooking, gardening program in Davenport serves up green principles

Rachael Ray’s got nothing on Auden Heitzler. Like a Food Network star, the Pacific School fifth-grader chops through an onion with uncanny skill, holding the base of the knife with one palm as she guides the blade with the other.

Her laser focus is understandable, considering she and three classmate sous chefs have less than two hours to prepare the crunchy slaw that will fill the Num Cha Gio Pale spring rolls for the exotic lunch menu she designed. In just 90 minutes, they will serve a Cambodian-inspired meal of Khmer baked chicken or tofu with a short-grain white rice to 100 hungry kids and teachers on top of red-checked table cloths as classical music softly fills the background.

Finished with a sliced mango and lime milk, the scene inside the school’s ocean-view lunch room is reminiscent of a Parisian bistro specializing in fusion food. But then again, most restaurant patrons aren’t encouraged by teachers during lunch to mind their manners, then asked to bus their own trays.

For nearly 25 years, fifth- and sixth-grade students at the Davenport public school have been cooking their own noontime meals through a revolutionary program taught by former Whale City Bakery and Grill owner Stephanie Raugust, now a local caterer who launched the project two decades ago as a parent displeased with unhealthy, unoriginal school food. The school is also ever-mindful of its relatively new culinary mission: Using as many organic, locally produced products as possible, including vegetables and herbs grown in its own garden.

Even before celebrity chefs and reality cooking shows became all the rage, the program has long been part of why half of the school’s enrollment consists of transfer students from nearby districts, including Santa Cruz, Bonny Doon and Pescadero. Other schools in the county have student gardens and vocational courses dealing with food and agriculture, but “Stephanie’s program really draws them in,” said Pacific School’s business manager, Noel Block.

Up to 100 students and adults buy the school lunch every day at $3-$3.50 a pop, though some students qualify for free or reduced-price meals. Although Raugust is charged with overseeing the big operation, Block said the earthy cook “is fully qualified to run a three ring circus” considering her many years as a restaurateur.

While the Food Lab and its partner program, the Life Lab garden project, are designed to foster self-confidence, culinary skills and cultural awareness of other dietary traditions, the school has energized the curriculum with a new commitment to teaching and practicing sustainability. While many other school districts are working toward “greening” their lunch programs, most still buy bulk produce, meat and other lunch staples from large providers.

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