Exploring the Harvest Goal: To identify and learn about the crop harvested using all our senses. Objectives: Students will: look at photos and locate the crop in the garden Name the crop Identify sensory features (size, shape, feel, sound, smell etc.) Follow teacher lead to harvest Create artistic representation of crop using the crop to create the picture. Materials: fact sheet on crop with pictures trowels, knife, gloves, bag or harvest basket Garden crops Glue, natural paint (food colour and flour to make paint if needed, can be microwaved to dry) Peeler, knife chopping board, scissors. Creativity! Lesson Extensions 1.Local foods. What does the term local mean? Talk specifically about where XXXX originated. Is xxxxx local to sydney? Where can you find local foods? Do grocery stores only sell local foods? Have you ever tried xxxxx? What do you like about it? 2. Use the Fact Sheet to explain more specifics about this crop. Is xxxxx good for you? Can you eat the whole thing? (soft skin) Does it remind you of any other vegetables that you know? Is xxxx a fruit or a vegetable? 3. Math project- measure the harvest (length in cm or weight or chop and see how many cups you get to add to a recipe.) 4. To reinforce the class: Send the students home with a recipe that includes xxxx. Or cook with the crop at school. If this is not possible, simply remind the kids to tell their parents what vegetable they learned about in school today. 5. Look at how the crop is cooked. Look at different recipes and choose one to try. 6. Online games- vegetable.html

Baby Turnips and Sugar Snap Peas Baby Turnip and Sugar Snap Peas 1 bunch baby turnips 1 C sugar snap peas, strings and stems removed 2 T bread crumbs 2 T butter 1 T lemon zest, minced, plus some whole strands for garnish 3 T scallions, chopped 2 T cilantro, minced salt, hot sauce to taste 1.Wash the turnips, trim and cut them in half (peeling not necessary). 2.Blanch about 3 minutes in rapidly boiling salted water, then remove to a collander to drain and cool. 3.Blanch the peas about 2 minutes, then drain. 4.In a skillet, melt the butter and toss the the turnips and peas over medium-high heat for a minute or two. Add the bread crumbs, scallions and cilantro and toss a minute or two more to brown the crumbs. Season to taste with salt and hot sauce.

Preheat oven to 200°C. Grease twelve 1/3-cup capacity muffin holes. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add cumin and peas. Cook for 2 minutes. Remove from heat. Allow to cool. Sift flour into a bowl. Combine butter, egg and milk in a jug. Mix well. Pour into flour. Stir gently until almost combined. Fold in pea mixture. Spoon mixture into muffin holes until three-quarters full. Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm 2 teaspoons olive oil 1 brown onion, grated 1 garlic clove, crushed 1 tablespoon ground cumin 1 cup frozen peas 2 cups self-raising flour 80g butter, melted 1 egg, lightly beaten 1 cup milk Cumin and pea muffins

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