Crop to Classroom

 Summer Enrichment Week 4: SMART Snacks!

Our young learners were introduced to the concept of, "Garden to Table/Farm to Fork" or as we call it at school, "Crop to Classroom!" Students embraced this topic through hands-on, experiential learning activities. 

View Below!

🌱The importance of "grow what you eat" was emphasized while gathering produce and herbs from the school garden. The group harvested tomato, zucchini, carrots, blueberries strawberries, mint, basil and eggs from the class chickens. All assist in tending to the garden and chickens each week and were excited to reap the benefits of their hard work! 

🍳Culinary skills were challenged as classroom chefs cracked eggs, sliced fruit and chopped vegetables in preparation for a special breakfast. Pupils were then provided the opportunity to scramble the eggs in a frying pan. Once complete, all enjoyed the picnic they created in their outdoor classroom. Our sectioned plates and no spill cups linked here! 

🍅The next SMART snack was school-made hummus and vegetable charcuterie boards. Preschoolers enhanced their hand to eye coordination and fine motor abilities while additional produce and herbs were picked, washed, peeled and chopped. Friends had fun smashing chickpeas and adding the necessary ingredients to make hummus. We discussed the numerous benefits of eating fresh fruits, vegetables and making our own meals. 

Incorporating the education of life skills is a core component of our curriculum. It is essential to present these teachings in a realistic setting that promotes independence. This allows children to try new things and feel confident in their own capabilities. These early childhood experiences can positively impact one's academic journey and instill a lifelong love of learning. 

🍽SMART START🍽