About ASAP

Growing Minds is a program of Appalachian Sustainable Agriculture Project. ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.

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Lesson Plans

Great lesson plans make any new classroom project a cinch! Over the years, Growing Minds has developed Farm to School activities that incorporate state and national curriculum. Teachers are currently using these plans throughout Southern Appalachia and beyond. Don't see what you need? Have a lesson you’re willing to share? Submit it here. Find lesson plans in the list below or take a look at our Get Local @ School section to find lesson plans for each month of the school year. We are working on updating our lesson plans. More will be available soon!

Introduce students to cabbage and guide them in closely observing characteristics of, and tasting, several cabbage varieties.

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Children gain confidence in trying new foods and become familiar with a new vegetable. Through a hands-on activity, children explore a new vegetable and taste two varieties of cabbage.

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Teach students about changing seasons and the season of autumn. Students create a leaf spinner and record daily temperatures.

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Students will explore the garden and will practice garden rules. They will learn to observe and look closely in the garden by beginning to recognize and appreciate different colors.

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Students learn to identify new fruits and vegetables. Students associate vegetables and fruits with a positive experience making a fun art project.

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Children gain knowledge and interest in new fruits and vegetables through making fruit and vegetable spinners.

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Introduce students to cucumbers, how they grow, and what they taste like.

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This lesson plan has step by step instructions for cooking in the classroom and features literature and curriculum connections.

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Children learn how to make their own snack and through a hands on cooking experience gain motivation to try a new vegetable. Children learn about kitchen utensils and how to use them to make a specific recipe.

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Guide students in using scientific inquiry to design a seasonal taste test and investigate what produce is grown nearby seasonally, if locally grown foods tastes better, and what other factors might play a role in flavor. Groups will graph and summarize results and the class has the opportunity to discuss benefits of seasonal meal planning and eating locally grown products.

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