In order to successfully incorporate cooking into the garden education curriculum it is of utmost importance that you follow safety recommendations and protocol. We hope that you will review our Food Safety Page as well as the information below before you conduct any cooking classes in the school.

Equipement Safety

We find that young students thrive when they are given responsibility and are trusted to use kitchen equipment. Rather than avoid the use of potentially dangerous kitchen tools and cooking methods, we take the opportunity to teach our students about equipment safety and regularly review the importance of safety.

Knives: We use the curious chef brand all plastic-blade knives with our students. While these blades pose less of a risk than standards knives, the students still must observe safe cutting and handling procedures.

Burners: We cook over a propane burner in the classroom and outside in the garden. Expectations are established around how many students can approach the burner and appropriate behavior near the cooking station. The power of heat and fire is an important lesson that is regularly addressed as something to respect and use appropriately.

Storing Fruits and Vegetables

  • Store these out of fridge: cucumber, eggplant, summer squash, sweet pepper, melon, tomato, sweet potato, winter squash
  • Refrigerate cut or peeled produce, even if you would normally store it outside the fridge.
  • These can be saved, even if they are left out of the refrigerator for more than two hours: butter, hard cheeses, peanut butter, jelly, relish, mustard, catsup, olives, fruit juice, mushrooms, and raw veggies.
Product Storage Instructions Storage Life
Apple Store in an open plastic bag in the crisper drawer of refrigerator. 1 month
Asparagus Refrigerate upright in a container of water; cover with plastic bag. 1 week
Bean, Dry Store in a closed container in a cool, dry place. 1 year
Bean, Green Store tightly wrapped in crisper drawer of refrigerator. 1 week
Beet Remove tops and store in a plastic bag in the refrigerator. 1 month
Blueberry Store in refrigerator, unwashed. 1 week
Broccoli Keep tightly wrapped in crisper drawer away from apples. 3 days
Brussels Sprout Store in a plastic bag in the refrigerator away from apples. 3 weeks
Cabbage Store in the crisper drawer away from apples. 1 month
Carrot Remove tops and store in a plastic bag in refrigerator away from apples. 2 months
Cauliflower Keep tightly wrapped in crisper drawer away from apples. 3 days
Celery Store washed in a closed plastic bag. 2 weeks
Cherry Store tightly wrapped in back of refrigerator. 2 weeks
Corn, Sweet Keep sweet corn in its husk and refrigerate. 5 days
Cucumber Store in crisper drawer. Keep dry and away from apples. 1 week
Eggplant Store in crisper drawer. Keep dry and away from apples. 1 week
Garlic Store in a cool, dry place away from direct sunlight. 2 months
Grape Refrigerate in a tightly sealed bag. Keep dry until ready to use. 2 weeks
Greens: Kale, Spinach, Lettuce Wrap tightly in a plastic bag and store in crisper drawer away from apples. Keep dry by putting a crumpled paper towel in bag. 1 week
Leeks Store in a plastic bag in back of refrigerator. 1 month
Melon Store at room temperature away from tomatoes, pears. Chill overnight. 2 weeks
Okra Store on refrigerator door in a plastic bag. Keep dry. 1 week
Onion Store in a cool, dry place away from light. Refrigerate sweet onions. 1 month
Pea Store tightly wrapped in crisper drawer of refrigerator. 1 week
Peach Store at room temperature until ripe, then move to refrigerator. 2 weeks
Pear Store at room temperature until ripe, then store with apples in fridge. 2 weeks
Pepper, Bell Refrigerate in crisper drawer. 1 week
Plum Store at room temperature until ripe, then move to refrigerator. 2 weeks
Potato Store in a cool, dry place away from light. 1 month
Radish Remove tops and store in a plastic bag in the refrigerator. 1 month
Raspberry Eat immediately. Refrigerate leftovers in a plastic bag. Keep dry. 3 days
Squash, Summer Store in crisper drawer. Keep dry and away from apples. 1 week
Squash, Winter Store in a cool, dark place. 2 months
Strawberry Eat immediately. Refrigerate leftovers in a plastic bag. Keep dry. 3 days
Sweet Potato Store in a cool, dry place away from direct light. You may refrigerate. 1 month
Tomato Store in a cool, dry place away from direct light. 1 week
Turnip Remove tops and store in a plastic bag in the refrigerator. 1 month