Vermont School Garden

A visit to a Vermont public school garden through the seasons.

Roasting Our Fall, 2013 Potatoes with Grade 2

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cutting potatoes 2Do you remember planting these potatoes last May? Can you explain the life cycle of a potato? How do you think these potatoes will change when we put them in the oven to roast? These were some of the concepts second grade students were mulling over as they focused all of their visual attention on the sharp knives they were permitted to use for  cooking chemistry class. Just before the potatoes went into the oven, students discussed how they thought the baking would change the potatoes. One student’s idea was that the heat would turn them into a regular french fry shape. Why not?

After the diced potatoes were dipped in  olive oil, salt and vinegar, they were roasted briefly at a 450 degrees. Very soon (15 minutes, tops) they were ready to take out of the oven. Students gobbled them up for snack without one speck of ketchup. When I brought the roasted potatoes to class from the kitchen, their teacher, Ms. Beaudry-Torrey was showing a very cool kids’ website  on the smartboard. You may want to look it over at http://www.thepotatostory.co.uk

cutting potatoescarefully cutting

 

 

 

 

taste testone of two potatoes to try

one of two marinades

 

look at what you're cutting

responding to cooking potatoes

POTATO response sheet

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Author: vermontschoolgarden

I have been an elementary teacher at the Westminster Center School for 30 years. For most of those years, I maintained a garden as part of my teaching curriculum resource. Now I am the Garden Coordinator for all of the Westminster Center School classrooms.

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