 What's It All About?
This is a great hands-on activity for younger students. While the school that inspired this activity conducted it with first and second graders, even older students will enjoy composting and planting their own garden. Once the compost is harvested, the composting bin can be started again for the following year's students.
How do we start?
Begin the lesson by explaining where our food comes from and the importance of good soil. Then explain the role worms play in enriching soil for planting. The class should prepare the composting bin in the spring by combining strips of newspaper, dirt, cafeteria leftovers, and worms. This mixture should remain covered. Feed the worms table scraps from the cafeteria on a regular basis.
What else?
A student can volunteer to take the composting bin home over the summer or summer classes can continue to feed the worms. Then, in the fall, the class can "harvest" the worms from the compost. Three separate activities can take place surrounding gardening. Students can select which activity they want to participate in, but they should feel free to move among the groups. One group can sort through the compost and remove as many worms as possible. Another group can shred several newspapers into 1/2-inch strips to restart the composting bin for next year's activity. The third group can explore a rotting log, which can easily be found in most wooded areas, for insects and signs of decay.
 Next, the compost, potting soil, and garden plot can be divided between the two grades. Vegetable, herb, and flower seeds can be planted in these gardens for observation of the growth process and plant parts. Partner with a local university or high school biology professor to bring in a microscope for students to investigate plant parts, as well as examine the changes that take place from seed to fruit.
And more...
Finally, the students can enjoy a "nature" lunch. With the help of the cafeteria manager, lunch can consist of "roots," "stems," "leaves," "seeds," and "fruits." Examples of "nature" lunches include garden salad, fruit salad, and multi-grain bread. Ask the students to sort their garden and fruit salads onto a three-section plate that has been pre-labeled: roots, stems, leaves, and fruits. Examples of these foods include: carrots = roots, celery = stems, lettuce = leaves, sesame = seeds, and berries = fruit. After sorting and discussing the reasons for their choices, return the salad parts to their bowls and enjoy. In keeping with a garden theme, serve a "dirt dessert" made from low-fat Oreo cookies, low-fat chocolate pudding, and gummy worms.
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