MARCH 28, 2012
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This spring at PS 31 we were in a pickle–in a good way. Using a basic Fridge Pickle recipe as a springboard to talk about botany (cucumbers as fruits, with seeds on the inside), math (measuring spices in fractions) and healthy eating, Growing Chefs instructors helped PS 31’s second-grade science students to make take-home bags of cucumber pickles. In the same workshops, students learned how to sow springtime seeds of tomatoes, marigolds, sunflowers–even future cucumbers!–for their classroom windowsill garden. Learning that spices like coriander and dill were seeds made students eager to explore other uses of edible seeds in their food. What a tasty springtime treat!
