Introduce students to potatoes and how they grow. Teach students about measurement and guide them practicing close observation through potato explorations.
Introduce students to pumpkins and how they grow. Use a pumpkin seed activity to practice sorting and counting in 2s, 5s, and 10s.
Introduce students to cabbage and guide them in closely observing characteristics of, and tasting, several cabbage varieties.
Introduce students to cucumbers, how they grow, and what they taste like.
Introduce students to new fruits and vegetables.
Introduce students to different varieties of tomatoes, how they grow, and how they taste. Guide students in making a three dimensional object.
Guide students in using scientific inquiry to observe and learn about several varieties of lettuce. Create a line plot to record the results of a class tasting and interpret the data collected on the line plot.
Introduce students to the systems farmers use to sell the vegetables and fruits they grow. Set up a farmers market in the classroom where students will sort, sell, and buy apples.
Students become familiar with “My Plate,” the U.S. Department of Agriculture’s nutrition program and teaching tool. Through an exploration of whole foods, they develop an understanding of good nutrition, food groups, and well-balanced meals. They will be able to identify healthy foods and will be empowered to make good food choices.
