Resource Library
Discover free lesson plans and materials created by our program and partners.

Resource Library

Eating, Learning, Growing: A Delicious Guide to Culturally Relevant Farm to School Education
This Eating Learning Growing guide provides a framework, activities, and reflections that help educators enhance farm to school lessons to make them more culturally relevant and celebrate fruits and vegetables.
Grade: 
6 – 8
Student Engagement Workbook
Student engagement is the degree of attention, interest, curiosity, and positive emotional connections students experience while learning. It is what we build from to understand instruction.
Grade: 
PreK – 2, 3 – 5, 6 – 8, 9 – 12
How To: Cut Vegetables
Do you want to cut vegetables and fruits like the professional chefs on TV? You can after a little study and a lot of practice. This lesson will introduce you to the basic cuts that are used on most vegetables.
Grade: 
6 – 8, 9 – 12
Progression:
1 of 10
ESYB Curriculum
Environment Debate Plate: Frittata and Salad
In this eighth-grade humanities lesson, students make frittata and salad with their choice of salad dressing, and discuss the relationship between food choices and the environment with a specific focus on water use and food waste.
Grade: 
6 – 8, 9 – 12
Progression:
6 of 10
Standards:
Aligned
Decorate a Recipe
Is there a food that is special to you? It could be a food that is part of your cultural heritage. A food that reminds you of a great day or a special person. Or it could just be something delicious!
Grade: 
3 – 5, 6 – 8, 9 – 12, Whole Family
Progression:
11 of 12
Interview an Elder
Is there a food that reminds you of a memory from when you were younger? Can you think of recipes or flavors that have been passed down in your family for generations?
Grade: 
3 – 5, 6 – 8, 9 – 12, Whole Family
Progression:
8 of 12
Create Your Own: Seasonal, Organic Fruit Muffin
Practice your baking skills with this flexible recipe for seasonal fruit muffins! In this lesson, you will make muffins and learn about the muffin method for baking.
Grade: 
6 – 8, 9 – 12
Progression:
10 of 12
ESYB Curriculum
Greens Over Grains
In this sixth-grade humanities lesson, students complete the seed-to-table cycle by preparing sautéed greens and serving them over grains that were grown in the Edible Schoolyard garden. Students learn and practice basic knife skills and safety.
Grade: 
6 – 8
Progression:
2 of 9
Standards:
Aligned
ESYB Curriculum
Autumn Harvest Soup
In this sixth-grade lesson, students prepare a soup with vegetables harvested from the fall garden while they practice knife skills and learn the basics of making stock.
Grade: 
6 – 8
Progression:
4 of 9
Standards:
Aligned
How To: Mince
Do you want to know how to use a knife like a professional chef? Mincing is an essential knife technique that allows you to cut foods into very small pieces quickly. It is easy and satisfying to learn how to do!
Grade: 
6 – 8, 9 – 12
Progression:
5 of 10
Create Your Own: Any Organic Greens Pesto
Have you eaten pesto before? Traditionally, pesto recipes are made with basil. In this recipe, we encourage you to experiment with different kinds of greens and herbs! In this lesson, you will practice the cooking skill of emulsifying by making a pesto.
Grade: 
6 – 8, 9 – 12
Progression:
4 of 12

Pages