During one sunny September recess at Academy School, 2nd and 6th grade students learned how to serve up fresh, local, garden-to-table cuisine. Kelsy Allan, Academy’s garden coordinator, teamed up with Food Connects’ Farm to School Team to deliver this activity in preparation for the school’s upcoming Open House. 

Curiosity and confusion were clear on students’ faces as they approached the food prep table. Confusion turned to excitement as we explained we were making pesto, and that they would be able to chop stuff up. “We can use those knives?” students asked incredulously. Yes, but only with adult supervision. 

First, students picked basil and chives from the garden. It was sweet to see students with gardening experience explaining helpful tips like, “this is what basil looks like, you should pick only a few leaves, don’t rip out the whole plant.” I saw these students stand a little taller as they realized they had useful knowledge they could share. In fact, I saw students light up and become energized by the tasks and responsibilities they were taking on. Students zipped around the garden picking, chopping, watering plants, and digging holes.

The activities were a sensory delight. In the bright September sunlight, students passed around green basil, red tomatoes, and lime-green husk cherries with yellow paper-like wrappers. The whole schoolyard smelled of chives as little hands chopped and stirred their pesto. Funny faces were on display when students tried biting into basil leaves and chive stalks; some students nibbled, gingerly inquisitive, while other kids chomped with adventurous gusto. 

Once the harvest was picked, students washed the greens in a bucket of water. One student started swirling the water into a whirlpool, creating a giant water-vortex. I almost stopped her, but realized she was still fulfilling her responsibility of washing the greens. It was an excellent display of creativity, making work fun while doing what she was asked to do. It reminded me to challenge my assumptions about what learning looks like. That’s what I love about garden activities and Farm to School programs. Outdoor activities offer students more room for creativity and flexibility in how they get from point A to point B. 

Next, students learned knife skills. Under the close supervision of several adults, students were thrilled to be trusted with the task of carefully chopping basil and chives. They didn’t let us down; tiny hands held knives carefully, although sometimes with the wrong side up (a problem which was quickly addressed!). I’m glad that the students were able to try something new while being safe and supervised. Each student walked away from the cutting board with a sense of accomplishment visible on their proud shoulders. 

Last but not least, students got to taste the green, chunky, aromatic pesto. It was a new experience for students who had never tried pesto before and even for those students who had already learned to love it. This might be because no one has ever eaten pesto with such a large quantity of chives in it before today. Student-led decisions about what to pick from the garden led to this new and improved pesto recipe. Parents were able to try their students’ creations at the Academy Open House event on Thursday, Sept. 19th. 

Bon Appetit! 

- Adelaide Petrov-Yoo