No gardening unit would be complete without a section on vegetables! In the course of our gardening/harvest week, we learned all about carrots. We learned that carrots are usually orange in color although purple, red, white, and yellow varieties also exist.

We also learned that carrots are cooked and eaten in various different ways. The vegetable is often pulped, mashed, boiled, puréed, grated, fried, steamed, stewed, baked, juiced or eaten raw.

We talked about how carrots are typically used in stir-fries and salads but also in soups and added to baby foods or pet foods. And then we learned that they can be dehydrated or deep-fried to make chips, flakes, and powder.

To help us further understand this exciting vegetable, we grew our very own carrot plants in bottles! To begin with, students were asked to scoop soil into a water bottle. Next, they were encouraged to place carrot tops on top of the soil.

Following, they were directed to add a little water to their plants. Lastly, they placed the top of the bottle on. At the end of the week, we tried the same species of carrots that we planted. We ate them with celery and dipped them in cream cheese!