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Lesson 18 • Farm to Table

Recommended Book “Before We Eat: From Farm To Table” by Pat Brisson. Book Summary: Food doesn’t just appear in our refrigerators and cupboards; it takes the hard work of many people to get it there. This book takes the reader on a journey to discover where our food comes from and how it gets to our table for us to enjoy.

Lesson ObjectivesChildren will: 1. Discuss where the foods they eat come from. 2. Explore the steps and people it takes to get food from the farm to our table. 3. Taste locally grown, in-season fruits and vegetables.

Lesson Format 1. Explain to children that it takes many steps to get food from the farm to our bellies. 2. Read the book aloud to children. 3. Use the following questions to guide a discussion: a. What are your favorite foods? Where do those foods come from? b. Choose a food (like cereal, or popcorn) and trace it from farm to table with the students. Key steps to mention include: 1. Growing the food 2. Transporting the food to a factory 3. Processing the food at the factory 4. Shipping the food product to a grocery store 5. Buying the food at the store and bringing it home to eat c. Some foods are “processed” and other foods are “unprocessed”. What does it mean for a food to be “processed”? i. A food that has gone through many changes between the farm and your plate is a processed food. d. Unprocessed foods have less steps between harvesting the food and it reaching your dinner plate. i. Examples of unprocessed foods include whole fruits and vegetables. e. Unprocessed foods are often the healthiest for our bodies. What are some of your favorite “unprocessed” foods? (i.e. foods that come straight from the garden or farm) f. Ask students what it means for food to be “local” and “in-season”. g. Have you ever grown your own food at home or at school? What did you grow?

Taste Test Summary: Students will have the opportunity to taste locally grown, seasonal fruits and vegetables. See the reverse for materials, prep work, and directions for “Farm to Table Tasting”.

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Lesson 18 • Farm to Table

Lesson Format Continued 4. Conduct the tasting activity following the directions on the next page. 5. As children are trying the fruits and vegetables, engage them in a discussion: a. Ask students to use their senses to answer the following questions: i. How does the food taste, feel, look, and smell? ii. If you’ve tried the fruit or vegetable before, how does this locally-grown version compare? b. Explain to students that buying local food is a way to support and thank your local farmer for the great work they do.

Materials• Recommended Book• “Farm to Table Tasting” supplies: • Fruits/vegetables, cut into bite-sized pieces • Napkins • Small plates • Disposable forks• Supplies for optional reinforcement activity selected from the Activities Appendix

Prep-Work• Prepare bite-sized pieces of the fruits and

vegetables being used for the tasting. This may also be done in the classroom with children. Tasting samples should be about 1-2 bites per child.

Older Audiences: What kinds of changes do foods go through during processing?

• Physical changes like grinding, mixing, baking, frying…• Sugar, salt, fat, and other ingredients (like artificial flavors

and colors) can be added to foods to make them last longer and make them taste different.

• Some healthy foods, like whole wheat bread and low-fat dairy products, are minimally processed. Highly processed foods, like cookies, chips, and candy, are not very good for our bodies.

“Local” & “In-Season”Local: food grown on a farm in Maryland or a nearby state.In-season: food that has been harvested recently.

Estimated Time:* Completing pre-work: 45 minutes* Completing lesson: 45 minutes* Completing reinforcement activity: 30 minutes

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Lesson 18 • Farm to Table

Farm to Table Tasting:Allow children to taste two locally-grown, in-season fruits or vegetables. During the tasting, discuss with the students how the fruits and/or vegetables are grown (above/below ground, part of the plant, etc.) After the tasting, have children fill in the upper right quadrant of this lessons newsletter by drawing a picture of the produce they tasted and indicating how much they liked it.

For a detailed description of what is in season, check out the Maryland Harvest Calendar found at: http://msa.maryland.gov/msa/mdmanual/01glance/html/agripro.html

This activity can be done with any locally grown, in-season produce. Due to the Maryland growing season it is recommended to do the lesson in spring, summer or fall. Some suggestions for tastings are: Spring – Spinach, Strawberries, Peas, Asparagus (lightly steamed) Summer – Summer squash, Cucumbers, Beans, Blueberries, Nectarines, Corn, Tomatoes Fall – Broccoli, Pears, Apples, Turnips or Sweet potatoes (lightly steamed)

Try tasting a recipe that features locally-grown, in-season produce! Ideas include: Spring: Fruit and Spring Greens Salad Summer: Corn Salad Fall: Fruit and Dreamy Dip All of these recipes can be found on http://eatsmart.umd.edu/recipe/ recipesearch

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READ FOR HEALTHFarm to TableThere are a lot of steps and people involved in getting food from the farm to the dinner table! Your child learned all about them this week when we read this book in class. We followed it up by tasting fruits and vegetables grown by local farmers!

In class we tried local _______________ . and I:

r Really liked it

r Liked it

r It’s not my favorite, but I will try it again

Drawing Board

Did You Know…• “Unprocessed” foods, like fresh fruits and

vegetables, often have few steps between harvesting and reaching your dinner plate.

• You can often save money on fresh fruits and vegetables by buying them when they are in season. Local produce that’s in-season often costs less and tastes better because it’s been picked recently and doesn’t have to travel far from the farm to your plate.

• You can buy local produce at the grocery store or your local farmers’ market. Many farmers’ markets now accept vouchers or EBT cards to purchase fresh fruits and vegetables. To find a farmers’ market near you, visit http://www.marylandfma.org/find-a-market/

Take Action!How many of the following tips can you and your family check off this week?

r Visit a local farmers’ market this week. r Ask the farmers there about how they grow and harvest the fruits and vegetables they are selling. r Encourage your children to pick a new fruit or vegetable to try.

r At mealtime, pick a food you are eating and discuss with your child how it got from the farm to your table.

r Start your own “farm” by choosing a vegetable to grow and planting a small container garden with your child.

r Make a meal or snack with your child. Choose a family-favorite dish or visit the following website for a new, low-cost, easy, and healthy recipe: www.eatsmart.umd.edu/recipe/ recipesearch

This institution is an equal opportunity provider.

This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. The University of Maryland Extension will not discriminate against any person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or national origin, marital status, genetic information, political affiliation, and gender identity or expression.

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