Field to Fork

04 Nov Field to Fork

As part of our science unit on plants the children in year three successfully managed to complete a cycle of field to fork, a concept that encompasses the various stages of food production and consumption, emphasising a more direct connection between the production of food and its consumption on our plates.

The children cleared the raised beds.  Germinated seeds in the classroom and transplanted them once they were strong enough and the weather was kinder.  Over the summer term they kept the beds weeded and ensured that the plants had enough water during drier weeks.

In the Autumn term we were able to harvest 5 pumpkins and a wheelbarrow full of squashes, potatoes, gourds and sweetcorn.  Once back in the classroom the food was cleaned, peeled, chopped and cooked into a scrumptious vegetable soup that was eaten by the whole school as part of our harvest festival celebrations.

The food was organic, had zero air miles and cost the price of a few packets of seeds.

We also harvested seeds from the vegetables as we prepared them to begin the cycle again every year!