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The Edible Schoolyard Network connects educators around the

world to build and share a K-12 edible education curriculum

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In this lesson, students harvest, chop, measure, mix, taste, and "fork" to make ravioli and garden salad. 

Ravioli are stuffed pastas prepared with different fillings across Italy. In this recipe we make a ricotta cheese filled pasta. 

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Place of Learning: Garden, Kitchen, Cafeteria, Academic Classroom
Type: Recipes
Uploaded byKatrina Siladi
Grades: Grade 1, Grade 2 , Grade 3, Grade 4, Grade 5

Our newsletter has articles covering a lesson on bugs in the garden as well as learning about growing zones and seeds.

Place of Learning: Academic Classroom
Type: Lessons
Grades: Pre-K, Kindergarten, Grade 1, Grade 2 , Grade 3, Grade 4, Grade 5, Grade 6

When we began thinking about the importance of integrating kitchen and garden learning into the academic classroom, we did not have a mathematics book in mind. Soon, however, teachers at the Edible Schoolyard began developing their own strategies for engaging students with...

Place of Learning: Garden, Kitchen
Type: Lessons
Uploaded byEmilie Gioia
Grades: Grade 7

The Edible Schoolyard, created in 1995, is a one-acre organic garden and kitchen classroom at Martin Luther King Jr. Middle School in Berkeley, California. Over 15 years, the garden has grown from a cover crop in a vacant lot to a thriving acre of vegetables, fruits...

Place of Learning: Garden, Kitchen, Cafeteria
Type: Program Management
Uploaded byEmilie Gioia
Grades: Pre-K, Kindergarten, Grade 1, Grade 2 , Grade 3, Grade 4, Grade 5, Grade 6, Grade 7, Grade 8, Grade 9, Grade 10, Grade 11, Grade 12

Principles of an Edible Education: A Vision for School Lunch was written in 2008.

Over fifteen years ago, Alice Waters’ vision for a change in public education began to take shape
at a middle school in Berkeley, California. The moment, the setting,...

Place of Learning: Cafeteria
Type: School Lunch Reform
Uploaded byEmilie Gioia
Grades: Pre-K, Kindergarten, Grade 1, Grade 2 , Grade 3, Grade 4, Grade 5, Grade 6, Grade 7, Grade 8, Grade 9, Grade 10, Grade 11, Grade 12

 While 5th grade students are studying colonial America, we prepared a 17th century recipe, Apple Tansey.  We discussed how rose water was used then as a flavoring the same way that we now use vanilla.  The children enjoyed using the manual apple corer/peeler/...

Place of Learning: Kitchen
Type: Recipes
Uploaded byJulie Johnson
Grades: Grade 5

Ingredients

  • ¼ cup olive oil
  • 1 large onion , chopped
  • 4 ...
Place of Learning: Academic Classroom
Type: Recipes
Uploaded byKaren Kleinkopf
Grades: Grade 2

 Tzatziki sauce is a Greek or Turkish appetizer, served cold and traditionally eaten with bread or pita.  It is typically made from yogurt, cucumber, dill, mint, and garlic, and is quick and easy to make with children.  Cutting up fresh vegetable sticks to use...

Place of Learning: Kitchen
Type: Recipes
Uploaded byKatherine Radune
Grades: Grade 4, Grade 5, Grade 6, Grade 7, Grade 8

In this lesson, students harvest radishes, identify the parts of the radish plant, write in their garden/kitchen journals and help prepare the recipe.

Place of Learning: Garden, Kitchen
Type: Lessons
Uploaded byMarguerita Mees
Grades: Kindergarten, Grade 1, Grade 2 , Grade 3

In this class we explore some of the food traditions of the Southeast USA. We focus on the kids' memories of eating food with their families and learn about culinary traditions. Students spend the majority of their time preparing a Southern meal together. We will divide into...

Place of Learning: Garden, Kitchen, Academic Classroom
Type: Lessons
Uploaded byKatrina Siladi
Grades: Grade 3, Grade 4, Grade 5, Grade 6, Grade 7