Flowers, Flours and Flavors: Farm to Classroom Experiences

It seems the experiences individuals on our Island bring to our students are endless – especially when they relate to Mother Nature and the lessons she has to offer.

Steve Deipenbrock shows kids the art of peeling garlic.

Last November, Steve Deipenbrock of Morning Star Farm taught Mandy Randolph’s Farm to Classroom students all about garlic. They learned about growing it, harvesting it, storing it, its uses, and even its natural medicinal qualities. In the spirit of the old saying, “Many hands make for light work,” the kids enthusiastically “made light” of peeling the garlic.  “The room and surrounding halls smelled amazing!” exclaims Randolph. Deipenbrock even gave each student a head of garlic to take home.

The week after the year end break, Dan Borman from the Sustainable Orcas Island organization shared his wheat project with Randolph’s Classroom.  Borman, an advocate for individuals to grow more of their own food, brought in a variety of different grains he has grown on Orcas and talked about their nutritional importance and different characteristics.  Each child learned how to thresh and winnow the wheat to gain access to the grain. Many of the kids sampled the grains and the rest are being saving to plant in the school garden.

First grader Pablo Rodriguez closely examines the characteristics of wheat.

Also, two weeks later our very own Elementary School Office Manager, Roann Mietzner, will be back to Farm to Classroom to share more about her family’s wheat farm in Eastern Washington. “I am excited for the students to hear about different types of farming and have the opportunity to compare and contrast,” says Randolph.

To take the grain process through to the very recognizable, cook-able form, Sarah Ross of Taproot Farm will be giving Randolph’s classes the opportunity to use her grain mill/grinder to grind rye and hard red wheat she grows so the kids will get to experience the milling process.   Who knows…there may soon be the aroma of freshly made bread filling the halls as well.

Another generous and wonderful gift that has been given is in the form of 200 hyacinth bulbs from Jean Dickerson – one bulb for every child in the elementary school.  Sea Island Sand and Gravel is donating the gravel to force the bulbs.   “Miss Mandy,” as Randolph is known to her students, will, of course, be turning it into a “sustainable” learning project for the students as well.  Each student will prepare their own bulb for forcing and keep them in their classrooms to monitor the root growth and flowering.   “After the bulbs have flowered, we will plant them around our campus.   That is 200 bulbs going in!” Randolph says.   “I am so enthusiastic about this project because I think it will be meaningful on many levels and for years to come.”

Community members with expertise in food, farming, nutrition and culinary are encouraged to talk with Mandy about presenting learning situations to her K-6 students.  We know the lessons are endless.