- Author: Susana C. Bruzzone-Miller
Pumpkin Pumpkin, a beloved children’s book by Jeanne Titherington came to life on October 11th and 18th. HAREC hosted Kindergarteners for a new fall field trip experience. They came in cars and busses ready to enjoy the literature based journey of a pumpkin from seed to pie.
Herbi, our seed puppet, kicked off the program explaining the parts of the plant and what plants need to grow. A reading of Titherington’s book, sensory table and raised beds filled with a variety of winter squashes, cooking demonstration and sampling of Pumpkin Pie Dip were some of the activities. Parents eager to find easy, healthy, kid-friendly snack ideas welcomed colorful take-home recipe cards and the nutrition message—winter squashes are an excellent and versatile seasonal choice that fits nicely into MyPlate providing plenty of Vitamin A and Fiber and can help meet the goal of making half your plate fruits and vegetables.
After a hayride tour of the REC and stop at the mini pumpkin patch, the morning ended with plenty of physical activity—running up, down, and the through the hay pyramid and maze. Clutching their small orange orbs, students left with big smiles. Teachers appreciated how much learning……and fun was packed into a couple of hours.
- Author: Susana C. Bruzzone-Miller
School buses deliver 2nd and 3th graders excited to participate in the agricultural literacy field trip that repeats spring and fall. The farm is transformed with seasonal plantings. This year, raised beds teaming with pumpkins and other winter squash varieties provide an opportunity to explore cucurbits. Students (and adults) enjoy comparing and contrasting the flowers, leaves and learning about the nutritional value of this plant family.
- Author: Susana C. Bruzzone-Miller
Thirty campers, ages 7-11, from Camarillo YMCA enjoyed daily themes and hands-on activities illustrating valuable agricultural concepts. Erynn introduced farm ecosystems, soil science, and composting, planted flowers to attract beneficial insects and identified insects considered to be pests. The children enjoyed meeting and interviewing other farmers and participated in healthy farm cooking making kale smoothies and beet brownies. In assisting Join the Farm staff harvest and deliver over 200 pounds of fresh produce to Food Share—a local food bank, they learned the value giving back to the community. As a way to bring the farm to fork concept to life, Smith urged campers to be “ambassadors of health” at home, encouraging their families to eat fresh food harvested at camp.
- Author: Susana C. Bruzzone-Miller
- Author: Susana C. Bruzzone-Miller
Many thanks to Todd Perez (IGIS), Kuni Kitajima (UCR), and HAREC staff for instrumentation installation and set up.