Kids Cook Farm-Fresh Food


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This resource is comprised of eighteen (18) chapters that are evenly divided among the California growing seasons. Each chapter focuses on one fruit or vegetable and includes two or three related recipes. The activity guide engages teachers and students in exploration of fresh, seasonal, and locally grown produce through direct experience. Along with instructional school gardening experiences, this guide helps students develop a deeper understanding of where food comes from and how farmers bring life from the land. It is designed to allow teachers flexibility in using it with their curriculum. The activities can be used to teach about cooking and nutrition, sustainable agriculture, and environmental science or to supplement language arts or social science programs.

What’s inside: Contains activities, profiles of local farmers, recipes, and links to content standards, student assessments, teaching tips, and resources.

Activity highlight: In the Pear section, students compare the taste, smell, texture, and appearance of ingredients in a salad and discover how the salad ingredients and flavors enhance each other. Students also learn how to wash produce.

Nutrition competencies by grade:
Kindergarten: (1a), e, g–h; (5), 8
Grades 1–2: 1g–h; (2) , 7
Grades 3–4: 1g–h; (2), 7
Grades 5–6: 1g–h
Grades 7–8: 1g–h; 7
Grades 9–12: (1g–h); (2), (5), (7)
(x)=partial addressing of competency

Language: English
Number of lesson plans: 57
Amount of time per lesson: 1 hour
Estimated total time for lessons: 57 hours

Format: Downloadable PDF
Cost: Free

Cafeteria connection: No
After school: Yes

Learning Registry Activity


    Topics and Grades

    Grade: TK/K to 8

    Topics: Health & Physical Education

    Resource Pedagogy

    Resource Type/Classification:

    • Assessments
    • Source Materials
    • Student Materials
    • Teacher Materials
    • Reproducibles

    Tool for: Teachers

    Beneficiary: Students