th
5
GRADE
 Tracking the Sun
 Salad Days
TRACKING THE SUN
Grade Five
(adapted from the George Watts Montessori School Edible Garden Curriculum)
Introduction:
 Because the Earth’s axis is at a 23.5 degree tilt, the direct rays of the sun change throughout
the year. If the Earth were not tilted, there would not be seasons. Depending on where you
were located on the Earth, the temperature in your town would be pretty much the same day
in and day out. But because of the tilt of the Earth, we have seasons. During our summer
months, the Northern Hemisphere is tilted toward the sun, resulting in longer and warmer
days. Conversely, during our winter months, the Southern Hemisphere is tilted toward the
sun, resulting in shorter and colder days. The Southern Hemisphere is affected oppositely.
Objective:
 Use a shadow tool to record the angle of the sun to compile and use weather data to establish
a climate record and reveal any trends, as well as demonstrate why we have different seasons.
Materials for each group: Do not do one for each child, suggest to break out kids into groups.
 Master data sheet
 Manila folder
 Colored pencils
 Ruler
 Penny
 Grape-sized piece of clay
 Protractor
 Toothpick
 Compass
Teacher / Parent instructions:
 Inquiry question – Why do we have different seasons?
 Read aloud or other multi-media reference:
o If “Earth’s axis” is Googled, there are great color print-outs which display the
relationship between the Earth’s tilt and the sun. See attached handout
o The Earth moves in two ways. It rotates around its imaginary axis, which takes 24
hours (one day). It revolves around the sun, which takes about 365 days (one year).
o The Earth’s tilt explains why we don’t have 12 hours of light and 12 hours of night
every day. This only happens 2x/year on the first day of spring and the first day of
fall. These are called the Vernal Equinox and the Autumnal Equinox. On these two
days, the direct rays of the sun fall directly on the Equator. At all other times we are
either gaining or losing daylight depending on the season..
o Explain that ancient civilizations used the position of the sun and the stars as
calendars. The positions of these heavenly bodies change because of the Earth’s tilt
Students that they will be tracking the position of the sun just as the ancient
civilizations did. The way they do this is to build a Shadow Tool to measure the
angles of the sun over time.
 Project vocabulary:
o Rotate
o Revolve

o Axis
o Hemisphere
o Equator
o Equinox
Project tasks:
o First Steps:
1. Open the manila folder, and using a pen and ruler, draw a line down the
crease of the folder. Label one end of the crease line “N” to indicate the
compass direction of North.
2. At the other end of the crease line, about 2 cm from the edge, draw a second
line parallel to the long edge and perpendicular to the line down the crease.
3. Center the penny at the point where the two lines cross, and trace the outline
of the penny.
4. Take the grape-sized ball of clay and stick the toothpick into the center of the
clay.
5. Place the clay on the drawn circle, with the toothpick lined up with the crease
line of the folder.
o Second Steps:
Demonstrate the following routine for students. They will be using the tool and
gathering the data from this point on. You may need to help the first couple of
students do this independently. After this, the students who have already used the
tool should be able to help the other students instead of you.
1. Head out to the school’s garden and place the folder in the outline already
marked on the sidewalk. Make sure the crease is lined up with the North line
marked on the sidewalk.
2. Use a colored pencil and ruler to trace the length of the toothpick’s shadow
on the folder.
3. Label the date on the shadow.
4. Measure and record the length of the shadow on the data sheet. To do this,
lift the clay and measure from the center of the circle where the lines cross to
the end of the shadow.
5. Use the protractor to measure the angle between the toothpick’s shadow and
the crease line. Record on the data sheet.
6. Use a different colored pencil each week.
7. Note the time you measured the first shadow. Explain to the students that it
is important to gather the data as close to the same time each time, since the
Earth is constantly rotating and revolving.
o Display the master data sheet or poster in the classroom (see example on page 3).
Periodically throughout the year, take a few minutes to discuss patterns, insights, how
different what is occurring from original hypotheses.
Possible testable question resulting from this activity / hypotheses to gather:
 Do they think the shadow will remain the same length, or be longer or shorter?
 Will the angle measurement change? If so, how?
Approximate duration of project:
1 hour
Approximate time during school year, be specific: Begin in September and allow 5 minutes for
students on a daily basis. Can be done over 20 days of school that is determined by the teacher.
Tilt of the earth and it’s relation to
the seasons:
The 23.5 degree tilt of the earth while on its
orbit:
QuickTime™ and a
decompressor
are needed to see this picture.
Relation of the tilt to the seasons:
QuickTime™ and a
decompressor
are needed to see this picture.
QuickTime™ and a
decompressor
are needed to see this picture.
SUN TRACKING DATA SHEET
Date
Time of day
Length of Shadow
1
1
2
2
3
3
4
4
5
5
6
6
7
7
8
8
9
9
10
10
11
11
12
12
13
13
14
14
15
15
16
16
17
17
18
18
19
19
20
20
SALAD DAYS
Grade Five
Introduction:
 May is National Salad Month in the US. To introduce children to where garden salads come
from, lettuce planted in the garden in May will be harvested and served in June. As a side
note, the second week in May is also National Herb Week.
Objective:
 Students will plant lettuce seeds in May, then harvest and eat the lettuce in June to
demonstrate where lettuce comes from and understand and benefit from the nutrition of the
salad.
Materials for each class:
Required for planting:
 Lettuce seeds, e.g., romaine, arugula
 Section of garden for lettuce
 Soil
 Trowels
 Water
Required for harvesting:
 Scissors
 Parent Volunteers to wash lettuce at home
Required for salad:
 Washed lettuce, vegetables and herbs (optional)
 Dressing, see addendum for a recipe
 Croutons, see addendum for a recipe
 Grated parmesan cheese, optional
 Large bowls for mixing and serving
 Serving utensils
 Paper plates for serving
 Forks for eating
 Napkins for clean-up
Teacher / Parent instructions:
 Inquiry question – What is a salad? Where do the items needed to make a salad come from?
What are the nutritional benefits of a salad?
 Read aloud or other multi-media reference:
o Saladaday.org is a good resource.
o May is National Salad Month in the US. To encourage students to eat more salad,
we’ll be planting lettuce in the garden in May, which we’ll harvest and eat as part of
a garden salad in June.
o The word salad came from the Latin words herba salta, which means salted herbs.
Romans used to eat bits of leafy herbs with salty oils, which is where the word comes
from.
o Eating just one salad a day directly correlates with higher nutrient levels, which is
important for growing bodies and the body’s defense against illnesses. Salad


dressings add flavor and help the body absorb more of the salad’s nutrients, e.g.,
lycopene and alpha and beta-carotene. The body’s immune system will be boosted
and help fight cancers, obesity and heart disease. This is all according to a study
conducted by the UCLA School of Public Health.
o Talk about the types of lettuce which will be planted, with perhaps some details about
how the greener the lettuce, the more nutrients it has.
o Talk about the students’ favorite types of salad.
Project vocabulary:
o Salad
o Lettuce, and the different types –argula, romaine, butter
o Nutrient
o Immune system
Project tasks:
1. Around Earth Day, plot out the lettuce section and turn soil if necessary. Other ideas
around this time include using the opportunity to provide a math lesson about
perimeter and section measurements. Perhaps each class can make a sign which
designates their area, or the types of lettuce which are being grown.
2. Around Mother’s Day, each class will plant the seeds in the lettuce section.
3. Sometime in mid-June, one to two parents representing each class and the teacher
will instruct the 3-4 students from each class, on how to properly harvest the lettuce.
4. Parent and / or teacher volunteers will then wash and dry the lettuce. The lettuce can
be bagged until the following day if it is not harvested in the morning for eating that
particular day.
5. The parents will prepare the lettuce, croutons, herbs and dressing, and serve the salad
at lunch or in the classrooms at a specified time. If the dressing(s) is/are homemade,
may be a good idea to provide copies of the recipe.
6. Would be helpful if the parents and teachers reinforced the nutrition benefits of
healthy salads.
Possible testable question resulting from this activity:
 Why is salad, especially leafy greens an important part of a healthy diet?
 How do nutrients help our immune system?
Approximate duration of project:
Per class
 April – 30 – 45 minutes in April discussing the garden and salad and to prepare the plot.
 May – 15 minutes to plant the seeds.
 May – June – 15 minutes week to maintain the lettuce plot.
 June – 120 minutes to harvest, wash and dry lettuce.
Approximate time during school year, be specific: Late April – Mid June
Recipes - courtesy of myrecipes.com
Fresh Vinaigrette Dressing
Makes 1 C.
Note: Suggest making 3 C. for approx 70 children
¾ C. olive oil
¼ C. any vinegar, balsamic, cider, etc.
S & P to taste
Fresh herbs to taste
Whisk all ingredients together in a medium bowl.
well before serving.
Stir dressing
Note: Keeps up to a month, covered and chilled.
All-Purpose Croutons
Makes 2 C.
Note: Suggest making 8 C. for approx 70 children.
rustic break loaf, preferably whole wheat
olive oil
Kosher salt
2 tsp. dried herbs (e.g., oregano, thyme, basil or an Italian
herb mix)
Heat oven to 375 degrees. Cut the bread into 1-inch pieces and
place on a baking sheet line with parchment paper or aluminum
foil. Drizzle with olive oil, sprinkle with ½ tsp. salt and the
herbs and toss. Bake, turning once, until crisp and golden,
about 15 mins.
Transfer the paper or foil onto a counter to cool.
Croutons can be stored in a resealable plastic bag in the
refrigerator for up to 5 days on in the freezer for up to 3
months.