In order to successfully incorporate cooking into the garden education curriculum it is of utmost importance that you follow safety recommendations and protocol. We hope that you will review our Food Safety Page as well as the information below before you conduct any cooking classes in the school.
We find that young students thrive when they are given responsibility and are trusted to use kitchen equipment. Rather than avoid the use of potentially dangerous kitchen tools and cooking methods, we take the opportunity to teach our students about equipment safety and regularly review the importance of safety.
Knives: We use the curious chef brand all plastic-blade knives with our students. While these blades pose less of a risk than standards knives, the students still must observe safe cutting and handling procedures.
Burners: We cook over a propane burner in the classroom and outside in the garden. Expectations are established around how many students can approach the burner and appropriate behavior near the cooking station. The power of heat and fire is an important lesson that is regularly addressed as something to respect and use appropriately.
Storing Fruits and Vegetables
- Store these out of fridge: cucumber, eggplant, summer squash, sweet pepper, melon, tomato, sweet potato, winter squash
- Refrigerate cut or peeled produce, even if you would normally store it outside the fridge.
- These can be saved, even if they are left out of the refrigerator for more than two hours: butter, hard cheeses, peanut butter, jelly, relish, mustard, catsup, olives, fruit juice, mushrooms, and raw veggies.
|Product||Storage Instructions||Storage Life|
|Apple||Store in an open plastic bag in the crisper drawer of refrigerator.||1 month|
|Asparagus||Refrigerate upright in a container of water; cover with plastic bag.||1 week|
|Bean, Dry||Store in a closed container in a cool, dry place.||1 year|
|Bean, Green||Store tightly wrapped in crisper drawer of refrigerator.||1 week|
|Beet||Remove tops and store in a plastic bag in the refrigerator.||1 month|
|Blueberry||Store in refrigerator, unwashed.||1 week|
|Broccoli||Keep tightly wrapped in crisper drawer away from apples.||3 days|
|Brussels Sprout||Store in a plastic bag in the refrigerator away from apples.||3 weeks|
|Cabbage||Store in the crisper drawer away from apples.||1 month|
|Carrot||Remove tops and store in a plastic bag in refrigerator away from apples.||2 months|
|Cauliflower||Keep tightly wrapped in crisper drawer away from apples.||3 days|
|Celery||Store washed in a closed plastic bag.||2 weeks|
|Cherry||Store tightly wrapped in back of refrigerator.||2 weeks|
|Corn, Sweet||Keep sweet corn in its husk and refrigerate.||5 days|
|Cucumber||Store in crisper drawer. Keep dry and away from apples.||1 week|
|Eggplant||Store in crisper drawer. Keep dry and away from apples.||1 week|
|Garlic||Store in a cool, dry place away from direct sunlight.||2 months|
|Grape||Refrigerate in a tightly sealed bag. Keep dry until ready to use.||2 weeks|
|Greens: Kale, Spinach, Lettuce||Wrap tightly in a plastic bag and store in crisper drawer away from apples. Keep dry by putting a crumpled paper towel in bag.||1 week|
|Leeks||Store in a plastic bag in back of refrigerator.||1 month|
|Melon||Store at room temperature away from tomatoes, pears. Chill overnight.||2 weeks|
|Okra||Store on refrigerator door in a plastic bag. Keep dry.||1 week|
|Onion||Store in a cool, dry place away from light. Refrigerate sweet onions.||1 month|
|Pea||Store tightly wrapped in crisper drawer of refrigerator.||1 week|
|Peach||Store at room temperature until ripe, then move to refrigerator.||2 weeks|
|Pear||Store at room temperature until ripe, then store with apples in fridge.||2 weeks|
|Pepper, Bell||Refrigerate in crisper drawer.||1 week|
|Plum||Store at room temperature until ripe, then move to refrigerator.||2 weeks|
|Potato||Store in a cool, dry place away from light.||1 month|
|Radish||Remove tops and store in a plastic bag in the refrigerator.||1 month|
|Raspberry||Eat immediately. Refrigerate leftovers in a plastic bag. Keep dry.||3 days|
|Squash, Summer||Store in crisper drawer. Keep dry and away from apples.||1 week|
|Squash, Winter||Store in a cool, dark place.||2 months|
|Strawberry||Eat immediately. Refrigerate leftovers in a plastic bag. Keep dry.||3 days|
|Sweet Potato||Store in a cool, dry place away from direct light. You may refrigerate.||1 month|
|Tomato||Store in a cool, dry place away from direct light.||1 week|
|Turnip||Remove tops and store in a plastic bag in the refrigerator.||1 month|