NIPIGON—With the guidance and help of their classroom teacher, Mrs. Currie, her grade five students planted a garden in the spring as part of their “experiential learning” project.
The garden was looked after by Currie who took the time throughout the summer months to weed and tend to it regularly.
When the first day of school arrived in September, the students were excited and surprised to find what was waiting for them. Their crops which included zucchini, beans, corn, kohlrabi, lettuce and dill had thrived.
Their excitement spilled over into taking the time to harvest what Superior North Catholic District School Board, (SNCDSB) proudly described as, “the fruit of their labours as they enjoyed their garden-to-table feast this week,” stated the Board. “Students were excited to harvest their garden and plan out what they would make with their harvest,” added SNCDSB.
Students focused on researching what recipes they could make with their vegetables and after engaging in more learning and participation as a class, they decided upon their recipes.
The next step was to draw up a grocery list and purchase all the ingredients needed to cook up their healthy snack choices. Mrs. Williams was there to support students with the grocery shopping, the cooking and baking, as was Mr. Stephens, who was also there to gladly help.
As a result, the students made: zucchini boats, zucchini muffins, zucchini pizzas, zucchini fries and zucchini cakes.
This experiential learning experience was one that students learned a variety of skills that they could surely take with them throughout their life.
