This past Spring we made over 330 servings of brassica fried rice with our 1st-5th graders. The recipe we learned at the Cooking the Common Core Workshop is a great one to use for eating up all your brassicas, such as kale, bok choy, mustard greens, cauliflower, broccoli, and cabbage, at the end of the year. A big thanks to Jay Higa, our former garden intern, for also preparing a delicious dressing to make coleslaw with our red cabbage.
Here are some classroom management tips that worked well with our cooking lesson, which normally takes place all under 40 minutes!
- Pre-wash and harvest enough brassicas for your class beforehand
- Split the group in half: 1) Cooking with you and 2) Worksheet or garden care
- For younger grades, such as 1st, you can also pre-mince the aromatics, such as garlic and ginger
- If you have a volunteer or teacher around, you can have a 3-5 kids collect herbs/edible flowers to add to your fried rice as well
- Be sure to monitor knife use and keep that station close to you