Cook your garden

Preparing (5-10 min)

In the kitchen prep area, have students wash and scrub the harvested vegetables. Sort them into containers based on the recipe’s needs.

Read the recipe (5 min)

Read the recipe aloud as a class. Discuss vocabulary (e.g., sauté, chop, dice). Use this as a math opportunity to double-check measurements (if needed) based on the harvest amount.

 Set up stations (5 min)

Divide the class into small, safe groups (4-5 students). Assign each group a specific task or “station” based on the recipe (e.g., Chopping Team, Mixing Team, Measuring Team).

Demonstrate skills (5-10 min)

Demonstrate the specific skills needed for each station (e.g., how to safely hold a knife for chopping, how to measure liquids/solids, how to properly wash hands before touching ingredients).

Supervise cooking (20-40 min)

Circulate constantly. Facilitate cooperation, answer questions, and ensure knife/heat safety (adults should handle all stove/oven use). Use this time for informal assessment of following instructions.

Set the table (5-10 min)

Assign a team to set the table, ensuring everyone has the necessary plate/bowl, napkin, and utensils.

Enjoy the meal and reflect (20 min)

Serve the meal (adults serve from the pot/pan). Encourage students to try everything, even if they helped prepare it! Discuss the taste, texture, and smell.

 Clean-up and final reflection (5-10 min)

Assign clean-up duties (washing, drying, putting away). Gather the students for a final reflection. Ask questions like: What was the hardest step? What did you learn about the vegetables we picked? Would you make this recipe again?