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Fall Harvest_ Lettuce and Radishes


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									                                 Fall Harvest: Lettuce and Radishes
                                    Developed by Holly Cheek, GA State University, Dietetic Intern

Goal: To help kids understand the definition of local foods and specifically, to learn more about the two
crops that will be harvested today: lettuce and radishes.

Objectives: The kids will be able to:
       • Understand what it means for a food to be local
       • Gain knowledge about the history of lettuce and radishes
       • Know the nutrients that sweet lettuce and radishes provide.
       • Identify the parts of the plant that lettuce and radishes represent

Time: 20 minutes

Guide and Materials:
      • Guide: Lettuce and Radish fact sheet
      • Materials: Lettuce, radishes, and trowels

Background Information:
Today it is more important the ever for kids to understand where their food comes from. Our culture is
filled with fast food restaurants and packaged products that leave no clues about the origins of the food
they serve/contain. School garden programs are an excellent way for kids to have hands on experience
when it comes to learning about local crops. Furthermore, children need to be taught about the health
benefits of fresh foods compared to packaged and processed foods

Lesson Plan

   1. Local foods. What does the term local mean? Also, talk specifically about where lettuce and
      radishes originated.
              Are lettuces and radishes local foods to Georgia? (We do not sell much nationally, but can be grown here)
              Where can you find local foods? Do grocery stores only sell local foods?
              Have you ever tried different types of lettuce or radishes? What do you like about them?

   2. Use the Lettuce and Radish Fact Sheet to explain more specifics about these 2 crops.
             What part of the plant is lettuce? Radish?
             Is lettuce good for you? What is one way to judge the amount of nutrients in lettuce? What about radishes?
             Does anyone know how to cook lettuce or radishes? What happens when you cook them?

   3. To reinforce the class (Optional): Send the children home with a recipe that includes either
      lettuce or radishes. If this is not possible, simply remind the kids to tell their parents what
      vegetables they learned about in school today and that they are proud that these fresh, tasty
      vegetables can be grown in Georgia.

Lettuce                                Radish
  • Originally popular among the         • Radishes are originally from
    Romans, lettuce spread                 the eastern Mediterranean
    quickly throughout Europe              region.
    and Asia.                                  o The earliest radishes to
        o Lettuce is 2nd only to                  be cultivated were
            potatoes as the most                  black radishes
            popular fresh vegetable.           o Radishes like to grow
        o In 1885, there were 87                  in cool weather and are
            varieties of lettuce                  considered one of the
            listed in America.                    easiest vegetables to
  • Part of the plant: the leaf (can              grow!
    grow as lose leaves or in a          • You can eat the skin (fiber)!
    tightly compacted head).             • Part of the plant: the root
  • Good source of vitamin A               (radishes grow underground
        o The darker the color,            and their name come from the
            the more vitamin A the         Latin word radix, that means
            lettuce has.                   root)
        o Good for your eyes,            • Contains high amounts of
            growing bones, skin,           vitamin C and phytochemicals
            and hair. Also, good for           o Vitamin C keeps your
            your immune system.                   immune system strong.
  • Can also be a good source of               o Phytochemicals protect
    folate (to make normal red                    against inflammation
    blood cells), and dark lettuces               and certain diseases
    can be good sources of                        such as cancer.
    vitamin K (good for bone             • Mostly eaten raw in the U.S.,
    health and blood clotting).            but cooked in other parts of
  • Eaten raw or cooked                    the world (part of sushi in
  • *Swiss Chard is another leafy          Japan).
    green generally grown with           • Places grown in the U.S.:
    lettuce that is an excellent               o Florida and California
    source of vitamins A, K, and C
    (one of the best sources of
    vitamin A).
  • Places its grown in the U.S.:
            o Florida, Arizona,
                California, and

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