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

Resource Library

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
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
Exploring Organic Food at a Grocery Store
Organic is a multifaceted and complex subject! It can be helpful to examine the topic from a few lenses to pull out some of this complexity. One important lens is a student's own experience.
Grade: 
6 – 8, 9 – 12
Discussion on Organic
In this lesson, students explore their pre-existing associations with the word organic. This lesson extends on the conversations from the lesson, What is Organic?. Students will map and discuss their thoughts, as well as the various influences that make up their understanding of organic.
Grade: 
6 – 8, 9 – 12
Progression:
5 of 10
Create Your Own: Sauteed Organic Vegetables
Sautéing vegetables is a great way to prepare a quick, healthy side dish. Now that you know How to Flip Food (if you haven’t yet completed this lesson, do it before continuing here) you are ready to sauté! Sauté means to leap or jump in French.
Grade: 
6 – 8, 9 – 12
Progression:
2 of 12
Create Your Own: Grain Bowl Recipe
In this lesson, you will practice various kitchen recipes, skills, and techniques while making a delicious grain bowl. This recipe has you combine multiple skills to make a complete meal using a flexible recipe that can adapt to any season and whatever vegetables you have available to you.
Grade: 
6 – 8, 9 – 12
Progression:
7 of 12
Create Your Own: Quick Organic Pickles
Pickles are a delicious snack or accompaniment to many different foods. Pickling – the process of fermenting in a salt brine or using vinegar to preserve and flavor vegetables – is believed to be the oldest method of preserving food and dates back to over 4,000 years old.
Grade: 
6 – 8, 9 – 12
Progression:
3 of 10
What is Flavor?
What is taste? What is flavor? There are five essential tastes along with countless more smells that combine to make flavors. Investigating how foods complement each other is important to understanding flavor.
Grade: 
6 – 8
Progression:
8 of 9
ESYB Curriculum
Health and Nutrition Debate Plate: Spiced Red Lentil Stew and Indian-Spiced Cabbage Slaw
In this eighth-grade humanities lesson, students make Red Lentil Stew and Spiced Cabbage Slaw, and reflect on how their own understandings of health and nutrition impact their relationship to food and food choices.
Grade: 
6 – 8, 9 – 12
Progression:
5 of 10
Standards:
Aligned
Botany on Your Plate
This lesson builds on past content students learned about plant parts and functions. The activities review each part and then invite students to taste a new vegetable or fruit growing in the garden.
Grade: 
3 – 5
Progression:
3 of 3

Pages