Kitchen scrap gardening
Students at Brunswick East discovered during home learning that there are many different and surprising ways to grow edible plants, even without a backyard or access to soil. One of these growing options is regrowing plants from kitchen scraps in water.
Here Ethan successfully regrew celery, spring onions and turnip greens from scraps and discovered that zucchini does not regrow as it is a fruit (not a stem or root) – so it will just rot if left in water. Below Ruben successfully regrew some cos lettuce from an old lettuce stump placed in a glass of water.
And here is Max with his “before and after” celery growing experiment
Some students also tried sprouting avocado pips.
Others grew sprouts for eating and discovered the nutritional power of seeds. One student learnt you only need to start with a small amount as they expand so much!
Students took the opportunity of being home to get lots of planting done in their backyards. They propagated seeds in eggshells and egg cartons and then transplanted, or planted directly into pots or beds in their yard. It was a delight to see what everyone was getting up to in their gardens – so a big thanks to all the students who shared their projects online. Here is just some of them:
Hamish made use of the extra gardening space created by using fences and milk bottles:
Wonderful worms and nature discovery
Preps have been learning all about how wonderful worms are for soil health and also how delightful they can be to hold – remembering to be very gentle.
Preps also harnessed their observation skills and love of exploring our natural world on a Nature Scavenger Hunt, trying to find as many interesting things on the list as they could and also adding some of their own.
When we returned to school, we celebrated our investigation of worms by starting our very own worm farm. Students have loved adding their lunch box waste scraps to feed our new pets.
Exploring energy through Food Miles
Years 4,5 and 6 have also been exploring all the many ways energy is used to produce the food we buy at shops – from farm machinery to transport trucks – highlighting one of many benefits of growing your own food, it saves energy! We investigated the value of eating locally grown food and discovered that many food products we have in our home are grown overseas. Students were set a Food Miles Challenge – creating a meal at home from as local ingredients as possible. Congratulations to all the students who took on the challenge – there were many wonderful local meals prepared. Several were able to prepare something entirely (or almost entirely) from their own back yard – you cannot get lower food miles than that! Here is Jaz’s home grown marrow and Mila’s omelette made from eggs her backyard chickens laid and locally made sourdough.
Eating in season
Students from Years 1, 2 and 3 have been investigating the importance of seasons in gardening and sustainability. If we know about the seasons and how they affect plants, it helps us know when it is best to plant certain fruit and vegetables, but also when to buy them to eat the freshest, most locally grown food – which is wonderful for the health of our planet and for us! Students designed their own Eating In Season calendars to help keep track of what to eat when and consolidate this learning.