We’re back in the garden! Harvesting from the rhubarb bed has started. That means lots of kitchen time with the children here. We’re using some of our favorite recipes which you can find in postings on Countryfun is Cooking. Just search “rhubarb”.
This morning we made the Rhubarb Muffins to have for our afternoon snack. A quick, easy and tasty recipe that also freezes well.
I enjoy being in the kitchen with the children. So many learning opportunities and there is usually something unexpected. Let’s start with Reading – idea of written directions in a recipe, names on ingredient containers, alphabet identification
Team work – gathering of materials, positioning to watch and help, working with peers and adult
Language – ingredients, tools, techniques, questions raised and answers provided
Math, science and social studies – measuring ingredients and counting. We also compare measuring tools and talk fractions. Smell for vinegar and vanilla. Taste brown sugar.
Where do eggs come from? Love getting the store as an answer:) More discussion on eggs coming from chickens with the farmer bringing to the store. Even better answer of “Ducks!”
More science as oil and milk blend. Then brown sugar dissolving in liquid. Flour going from dry to wet as we mix ingredients together and finally the baking. More math when we set oven temp and time the baking.
Did you notice we used 3 different sized spoons in today’s baking? One of the children did. Thankfully he commented on the difference size handles, so I could take advantage of the observation for more learning. So of course we had a closer comparison of the 3 spoons for bowl size, handle length and a discussion on why they worked better for the reasons used for today. Largest for mixing. Middle for scooping dough for muffins. Smallest for scraping dough off scooping spoon.
Last counting for this morning equaled 24. The recipe made 2 dozen muffins loaded with rhubarb – one very healthy and underused early spring vegetable.