Farming Experience: Delivering Our Harvest to a Restaurant
Preschool
June 17, 2019
This article continues our story, “Farming Experience: Preparing the Field and Planting.”
As we wondered what to do with all the turnips harvested from the field, an idea we had been considering came back to mind.
As part of the children’s food education, we wanted them to understand how vegetables grown in a field eventually reach the people who eat them.
We contacted the Italian restaurant “Primo”, which regularly helps us with cooking lessons and restaurant visits, and asked whether they could use the children’s freshly harvested turnips. Despite the short notice, they kindly agreed, so we arranged to deliver the vegetables with the children.
Because this was a last-minute plan, the children knew nothing about it. After snack time, they still looked tired from their morning at the farm. We began, “We have one more job to ask you to do,” and explained the delivery. Their tired expressions disappeared, and an enthusiastic “Yes!” filled the room. They eagerly got ready to leave. Excited about this new experience, they chatted nonstop: “Will the customers eat them?” “We have not tasted them ourselves yet. Will they be delicious?” “What will the chef make? Maybe a salad.” “Soup would be good too!”
When we arrived, the children were shown inside the restaurant and looked a little nervous.
We were also invited into the kitchen, where they handed their freshly harvested turnips directly to the chef.
Before leaving, they asked, “Please make something delicious with them. Thank you!”
Although they were excited that customers would eat their vegetables, some were disappointed not to taste the dishes themselves. One child’s little comment was especially sweet: “I want to eat at the restaurant today, but I have to take the bus home…”
Primo always welcomes our children warmly. A cooking lesson was planned for July, when the restaurant team would visit CGK to help us make pasta and talk about the importance of food. We were looking forward to another enjoyable and valuable experience for the children!
Here is a dish served to customers at Primo using the turnips harvested by the children.
Italian Restaurant Primo
As we wondered what to do with all the turnips harvested from the field, an idea we had been considering came back to mind.
As part of the children’s food education, we wanted them to understand how vegetables grown in a field eventually reach the people who eat them.
We contacted the Italian restaurant “Primo”, which regularly helps us with cooking lessons and restaurant visits, and asked whether they could use the children’s freshly harvested turnips. Despite the short notice, they kindly agreed, so we arranged to deliver the vegetables with the children.
Because this was a last-minute plan, the children knew nothing about it. After snack time, they still looked tired from their morning at the farm. We began, “We have one more job to ask you to do,” and explained the delivery. Their tired expressions disappeared, and an enthusiastic “Yes!” filled the room. They eagerly got ready to leave. Excited about this new experience, they chatted nonstop: “Will the customers eat them?” “We have not tasted them ourselves yet. Will they be delicious?” “What will the chef make? Maybe a salad.” “Soup would be good too!”
When we arrived, the children were shown inside the restaurant and looked a little nervous.
We were also invited into the kitchen, where they handed their freshly harvested turnips directly to the chef.
Before leaving, they asked, “Please make something delicious with them. Thank you!”
Although they were excited that customers would eat their vegetables, some were disappointed not to taste the dishes themselves. One child’s little comment was especially sweet: “I want to eat at the restaurant today, but I have to take the bus home…”
Primo always welcomes our children warmly. A cooking lesson was planned for July, when the restaurant team would visit CGK to help us make pasta and talk about the importance of food. We were looking forward to another enjoyable and valuable experience for the children!
Here is a dish served to customers at Primo using the turnips harvested by the children.
Italian Restaurant Primo
Author Profile
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Reiko - Services and Community Coordinator (Japan)
Reiko joined CGK as an opening staff member after working in licensed nursery care in Japan and two international preschools, alongside volunteering at a daycare in Canada. These cross-cultural experiences shape her approach to supporting children. She values opportunities for learners to discover their interests and strengths, express themselves and broaden their possibilities through meaningful experiences.