Eating healthy in the classroom

4 Nov

This week I have a guest post by Lower Elementary teacher Lauren Vejvoda, who talks about one of the true gifts of an Edible Garden — food that kids can pick and eat:

Some of my students have been checking the lettuce in the Edible Garden daily to measure its progress. They’ve been really excited to see something growing that they know is edible.

Photos by Susie Post Rust

When it came time to pick lettuce, we talked about how to harvest the lettuce leaves. The kids commented that the outer leaves were kind of dirty, while the leaves in the center were very small. So they agreed we should harvest the middle leaves.

The students loved popping cherry tomatoes into their mouths, as we picked them in the garden. Even kids who hadn’t eaten tomatoes before gave them a try — though a few expressions changed to “I’m-not-so-sure-about-this” once they bit down.

Most of my class was very excited to eat the lettuce for a snack, and they were super-thrilled to try different dressings they’d brought in.

Not everyone was a fan, of course. One student mentioned, “You know I don’t eat any vegetables,” so that student didn’t share our snack. A small few students tried the lettuce but did not enjoy it.

All in all the salad snack was a success, though, because the students were honest about their feelings, because almost everyone gave the snack a try, and because all the ingredients for the snack came from the Edible Garden.

We will definitely prepare another snack from the garden and continue discovering how vegetables taste!

P.S. Ms. Vejvoda’s teaching assistant, Ms. Bullock, harvested some lettuce to take home. She found me later to rave about it. It was better tasting and stayed fresh longer than the “in bag” salad she’s bought in the past, plus, she says, she could eat every single bit of it — even the stems were tasty. Spread the word, Ms. Bullock!

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One Response to “Eating healthy in the classroom”

Trackbacks/Pingbacks

  1. Confessions of a school gardener « Growing Gardeners - November 23, 2010

    […] fresh lettuce leaves, made dressings and nibbled their creations. Then we did the same thing in classrooms, turning salads into an afternoon snack. We grew radish, carrot and tomato plants, brimming with […]

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