Farm to School Resources for Remote and Virtual Learning: A Toolkit for Teachers and

Parents

Farm to School Resources for Virtual and Remote Learning A Toolkit for Teachers and

Parents

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About this resource

This is a compilation of farm to school resources suitable for teachers and parents to use for remote and virtual learning. Materials are drawn from many sources. Contributors include: NRRA, NH Ag in the Class, FoodCorps, Miles Smith Farm, American Egg Board, Pete and Gerry’s Eggs, New England Dairy, Edible Schoolyard, Cabot Cheese, Contoocook Creamery

National Farm to School Network Covid 19 resources

Food Corps Resources for Remote Learning

Edible Schoolyard Curriculum Resources

Northeast Resource Recovery Association School Curricula

NH Ag in the Classroom Remote Learning Resources

NH Farm to School

Table of Contents

Page 2: Dairy

Page 3: Beef/Seafood and Fisheries

Page 4-5: Chicken and Eggs

Page 5-6: Gardens and Gardening

Page 6-8: Cooking and Nutrition

Page 9: Composting

Page 10: NH Harvest of the Month

Page 11: Indigenous Harvest Calendar

Page 11: Racial Equity in the Food System

Page 12: Sustainability

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Meet NH Dairy Farm Families

Dairy Fun Facts  

What’s Your NH Moo IQ?

Milking Cows at Contoocook Creamery

From Cow to You: How Milk Gets from Farm to Table Grade 5. Educate students about local agriculture and its importance to the community, reinforce the USDA MyPlate nutrition guidelines for healthy eating and teach how sustainability and preventing food waste can be part of our everyday lives.

Virtual Dairy Farm Tour and Activities. Grades 5-8. Students will understand the role of the dairy farmer in running a sustainable farm effectively.

Cows, Calcium and Cheese Grades K-9 This activity guide from Cabot Creamery provides a multi-media experience to provide your classroom with visuals and handouts. It also allows us to connect you to our website, where we will keep you current with the latest health industry research and

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Dairy

information, games and activities, resources, and moovelous recipes. Accompanying hand-outs.

Videos of life on a NH Beef Farm A collection of videos from Miles Smith Farm, Loudon, NH

The cows aren’t for milking From the collection of blog posts from Miles Smith Farm, Loudon, NH

Pasture Cow- culations

Sea to School Guide for Classrooms and Cafeterias

Sea to School: A Lunch Voyage Learn about how Gulf of Maine fish get to your school lunch tray

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Beef

Seafood and Fisheries

NH Aquaculture videos

Ocean Food Web activities

NH Fisheries videos

Pete and Gerry’s Organic Eggs Monroe, New Hampshire

Tour of a Pete and Gerry’s Egg Farm

Pete and Gerry’s Egg Recipes

American Egg Board Recipes

An Egg’s Journey from Farm to Table Grades 1-3

Virtual Egg Farm Field Trip The American Egg Board has partnered with Discovery Education to bring modern egg farms into today’s classrooms through Virtual Egg Farm Field Trips. Join America’s egg farmers in exploring their farms!

Hens and Eggs PreK-K A matching game

Eating Eggs First grade Egg nutrition

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Chicken and Eggs

Eggs Around the World Third grade Reading comprehension

An Even Dozen Third grade Math

A Day on an Egg Farm Fifth Grade Reading and Vocabulary

A World of Food Choices Grades 4-6 Geography, Culture, Math

Breakfast-It’s a Big Deal Sixth Grade Math, Nutrition

Food for Thought Middle School Science Environmental Sustainability, Nutrition

Best Boiled Plans High School Science

Walking on Eggshells High School Science

Parts of an Egg Middle/High School

All lessons from American Egg Board

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Gardens and Gardening

Up, Up, Up We Grow Grade K. In this lesson, students play a guessing game, pretend to be a growing plant, and sing a song to consider what a plant needs to grow.

Bean Buddies Grade K. In this lesson, students learn about the optimal conditions for a bean seed to germinate by listening to a story and then making Bean Buddies in zip lock bags. Students draw pictures and make predictions about their seed’s growth.

Sensory Explorations Grade 1. In this lesson, students engage in a medley of sensory activities as an introduction to the garden, including making a sound map, doing a blind tasting of garden fruits and vegetables, and creating collections of objects with opposite attributes from inside the garden.

Seed Parts and Sprouting Starts.  In this lesson, you will investigate the parts of a seed, learn about the germination process, and try sprouting seeds yourself.

Mini Greenhouse in a Milk Jug

Starting Seeds at Home

Soil Composition Grade 5.

Starting a Home Garden

Grow with the Flow Hydroponic gardening guide

Plastic Cup Seed Starter Middle-High School

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Veggie Wraps Grade K. In this lesson, students listen to a read-aloud about the wonderful variety of vegetables, and they share ingredients to create veggie wraps with hummus. A Foodcorps lesson.

Mindful Tasting. Grade K. In this lesson, students learn the practice of slowing down and focusing on their senses while they’re eating. They review the five senses, take an imaginary trip to an apple orchard, and end by mindfully eating two apple slices from two different varieties of apples. A Foodcorps lesson

From Beautiful Beans to Delicious Dip! Grade K. In this lesson, students learn to process fresh foods by hand as they prepare herbs and vegetables to enjoy with a bean dip. A Foodcorps lesson.

Go, Grow, Glow Grade 1. In this lesson, students play go, grow, and glow charades, learning about the different foods that help their bodies have energy (go), grow strong (grow), and stay healthy (glow). They then draw themselves in action and at their best, with connections to 8

Cooking and Nutrition

the foods that enable them to enjoy those activities. A Foodcorps lesson.

Plant Part Wraps Grade 1. In this lesson, students create plant part wraps to reinforce their knowledge of the six plant parts and discover a healthy snack option. A Foodcorps lesson.

Root Fruit Slaw Grade 3. In this lesson, students consider the importance of storage root crops in our diet during the winter, closely examine root veggies using magnifying glasses, and create a tasty root and fruit slaw. A Foodcorps lesson.

Sunny Honey Seed Snacks Grade K. In this lesson, students create a healthy seed snack and further explore seeds by sorting and grouping seeds.

Quick, Pickle That! Grade 3. In this lesson, students explore the role of preservation in preparing food.

Exploring Home with Food Our personal associations with food provide powerful ways for us to connect to our family, our emotions, and our senses of belonging, comfort, and joy. In this lesson, you will reflect on food that reminds you of home. You will then make that food and capture your cooking process in a photo diary.

Seeds We Eat What seeds do you eat? Most people eat seeds every day, even if they don’t realize it. Edible seeds come in many forms and make up a large part of human diets.  In this lesson, you’ll think about seeds you eat, do a coloring activity, and learn about different categories of edible seeds. 

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 How to Read a Recipe Have you ever read a recipe only to still not know where to start? Have you ever gotten halfway through cooking something and realized you missed a key step? This activity will help you learn how to read a recipe like a professional chef!

Reflecting on Food: Food Choices How do you make decisions about what to eat? What is

important to you? This short reflection activity will help you

think through your priorities when you make food choices.

Cooking Eggs Videos on how to scramble, fry, poach, hard boil eggs and omelet making

How to Make Ice Cream in a Bag

How to Make Butter in a Jar

How to Make Yogurt

Dairy Recipes

Bread in a Bag

Making Root Salad

Kale Chips

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Composting

Take Me Out to the Compost Grades K-3 How does composting work? Make a sandwich bag compost.

How much of your lunch do you eat and how much do you throw away? Grades 4-6. Students will measure how much lunch waste they produce as individuals and as a class, will categorize the content of their lunch waste and identify reusing as a way to reduce solid waste.

Rotting Away Day by Day Grade 5. In this lesson, students look for signs of decomposition in the garden, consider the various factors that influence the rate of decomposition, and then bury a specific object that they unearth a couple of weeks later to observe.

Mini Compost. Grades 4-6. Students will learn about recycling organic matter.

Vermicomposting Grades 3-5 Create a worm bin which will serve as a basis for investigations about ecosystems, life and nutrient cycles, and decomposition.

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SeptemberBroccoli and Cauliflower

OctoberKale

NovemberSweet Potatoes

DecemberWinter Squash

JanuaryParsnips

FebruaryCabbage

MarchMaple Syrup

and Beets/Rutabaga

AprilCarrots

MayFresh Greens

JuneDairy and Fresh

Herbs

JulyBerries

AugustTomatoes

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NH Harvest of the Month

Introductory Guide Indigenous NH Educational Resources NH Farm to School

A Reading List For Learning About Anti-Black Racism and Food

Teaching Tolerance: A Framework for Teaching American Slavery

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Indigenous NH Harvest Calendar

Racial Equity in the Food System

FallFall Poster

WinterWinter Poster

SpringSpring Poster

SummerSummer Poster

Food Solutions New England Racial Equity Challenge, Food Systems

Building Culturally Responsive and Inclusive Outdoor Classrooms

Getting to the Route of the Problem Grades 4-6. Students will learn to recognize the connection between their homes and the environment and how household hazardous waste enters the environment, using maps and diagrams.

All Things are Connected Grades 9-12. Students will examine how their actions affect the environment from a Native American perspective.

A Pile of Energy Infographic on how cow poop becomes energy

How One Cow Contributes to a Sustainable Food System infographic

Understanding Food and Climate Change An interactive guide for educators, students, and advocates that 14

Sustainability

explores how food systems and our changing climate interact, and how personal choices can make a difference.

Cultivating Joy and Wonder Educating for Sustainability in Early Childhood

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