Bean Tree
on Jul 20 in Bean Facts for Kids, Teaching tagged by TerryThe Bean Tree Lesson Plan
TEACHING GREEN:
We are often accused of being frugal as teachers. Rightly so, in many cases since we have learned how to make the most out of the resources we have. Over the years, budgets have gotten tighter and our miserly ways have tried to keep pace with the miserly budgets. We have become tempered misers in the fire of funding cuts. We can be thankful for this process since it has taught us how to become “green.”
“Green” in the modern sense is to embrace ecological considerations. Green acts create sustainable systems, recycle nonrenewable resources, conserve resources in general, and make cleaner, quieter, and safer environments. Skeptics have said that the green bandwagon puts these attributes aside and focuses primarily on squeezing out the most cost saving from any limited resource. This squeezing makes a different kind of green and that of course is money saved.
The green training teachers had pinching pennies has given us a PhD in the green school of making the most of what we have. Now it is time to take that knowledge of frugality to the next level where not only “green-frugalness” has become engrained in us as a survival tool but where “contemporary-greenness” will spring fourth from our soul to respect the earth and nurture our charges.
The trick now is for teachers to realize and to pass on the realization that recycling, reusing and conserving aren’t tools to just get what you are use to having. They are tools to respect yourself, respect the ones around you, and to build community.
Here is the first in a series of green lesson guides. The first topic concerns books and other classroom paper products. As you know, paper usually comes from wood, and wood comes from trees. Every student can relate to trees since our yards and parks are full of them. But they are more than a support for a backyard swing or a shade-giver for a Sunday picnic. An acre of forest puts out four tons of oxygen…”(that) is enough to meet the annual needs of 18 people,” says the U.S. Department of Agriculture. Trees keep us in oxygen as well as provide us with the obvious paper products and books we use at school, not to mention the support for backyard swings and shade for picnic lunches!
A couple of interesting facts about books that are produced in the United States are that they consume around 30 million trees* to make and the cost for just the State of Texas to buy books for its schools is around 600 million dollars** a year!
GETTING PAPER
FIRST, A BABY BEAN TREE
A common and easy to grow tree is the Bean Tree, also more scientifically known as Catalpa speciosa. It is called a Bean Tree because of the long, string bean-like seed pods it sets after its beautiful flowers become pollinated.
What better way for students to become invested in a tree than to have one of their very own? How do I get a baby bean tree, you ask. Well here is how you do it.
(Picture of a Bean Tree – Catalpa speciosa – with seedpods)
In your very own neighborhoods you might be able to find a Bean Tree that has seedpods, just like the ones in the picture above. Ask your neighbor if they would mind giving you some of their tree’s pods as they become dry and start to split. Inside these pods are lots of seeds that you will be able to use to plant.
If a local source for these seeds can’t be found, there are always some for sale on eBay. Just remember to search under “seeds.” They usually cost only a couple of dollars for a packet.
Plant the seeds with your class:
Elementary and younger children – Plant seeds in potting mix and peat pots. Seeds should be planted about a half an inch down into the pot and covered well with the potting mix. Stress that seeds are how plants make more plants. Stress plants need soil, water, air and sunlight to live. Keep peat pots moist and near the classroom window where the temperature won’t be more than 85 degrees or less than 65 degrees.
Middle School students can learn about soil and actually “make” some of their own planting medium. Have students bring in a baggie full of dried leaves from their yards or nearby park. Crush all the leaves in a pail and add an equal volume of dirt from a disturbed area of ground such as a fence building project, construction site, road expansion, etc… Mix the leaves and soil together and add water until the soil will form a ball in your hand and not crumble too easily. Stress the importance of soil structure to have a healthy soil. Soil has many living organisms in it and needs to be “cared for.” Let the mix set for a couple of weeks in a covered bucket, keeping it moist by watering it occasionally. After two weeks, have the students bring in containers they would have normally thrown away that can be planted in, such as old milk cartons, tin cans, margarine tubs, etc… Stress the ideas of reduce, recycle, reuse. Plant a seed in each recycled container about a half an inch down into the soil and be sure to cover well with the soil the students made. Bean Trees grow best at a temperature between 65 and 85 degrees Fahrenheit. The seeds will have a better germination rate if the recycled container is covered with a cover of some sort to provide a microenvironment that keeps in the heat and moisture. Stress that this whole container is a living unit, even the soil. Keep containers in an environment that will provide this temperature range.
High School and adult students can focus on the seed itself.
Steve Hurst @ USDA-NRCS PLANTS Database
Catalpas produce long, slender seed capsules containing masses of flat seeds with papery wings at each end. Ask the students the question: What does a seed requires to germinate and ask them how the structure of this seed helps the seed to attain those requirements. The main things the students should come up with are: The seed needs something to grow in (soil), they need moisture, nutrients, moderate temperatures, light, and protection.
Have the students germinate their seeds between moist coffee filter papers that will be placed in sealed plastic bags. These bags should be kept in the optimum temperature range of 65 to 85 degrees. The students should check their seeds every few days. They should monitor the moisture carefully. When the seed has germinated they can carefully move it into a prepared pot. The parts of the seedling can be examined during this process and the students can explain the functions of the various parts by conducting their own research.
All Students should name their tree seedling once it has been growing a few days. This is important because it will be difficult for the students to think of loosing something to a paper mill that they have invested so much time and energy. They won’t want to see little Oakley or Treeisa to be chopped down for pulp!
(Note: Extra seedlings should be started by the teacher to give to students who have had bad luck in getting their seedlings to grow or have lost them to unintended adverse physical conditions.)
*According to The Green Press Initiative, approximately 30 million trees are used to make the books that are printed in the United States each year. (http://www.greenpressinitiative.org/about/bookSector.htm)
**According to Wikipedia, the State of Texas spends 600 million dollars annually on textbooks for K-12 classes.
Next lesson will post next week
SCST Black Bean Salad
on Jan 21 in Bean Recipes tagged by TerryThis recipe is from an old professional newsletter I use to get in booklet form. Nowdays it comes electronically, of course. I’m not knocking modern technology, but there is something special about ink and paper. I can’t say who this recipe is from. All it says is that it is from the The Seed Technologist News Editor Staff. It sounds awfully good even though no one is taking credit. Enjoy!
1 15-ounce can black beans, drained and rinsed
1 small green pepper, cut into bite-sized strips
1 small carrot, coarsely sheredded
1 tabelspoon chopped red onion
2 tabelespoons vegetable oil
1/4 teaspoon finely shredded lime peel
2 tablespoons lime juice
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
lettuce
In a bowl, combine beans, green pepper, carrot and onion. In a screw-top jar, combine oil, lime peel and juice, cumin and red pepper. Cover; shake well. pour over vegetables; toss. Chill. Stir before serving. Serve on lettuce leaves. Serves 4
Seed Web Ring
on Jan 12 in Bean Resources, Growing Beans tagged seed web ring by Terry
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Bean Recipe for an Appetizer/Dip!
on Dec 30 in Bean Recipes, Beans tagged by Lisa
Cowboy Caviar
4 large tomatoes diced
1-2 peppers of choice diced (bell for mild or hotter if desired)
2 16 oz cans corn drained
3 15 oz cans of black beans rinsed & drained
2-3 avocados diced
3-4 cloves garlic diced
1 bunch green onions diced (6-8 onions) or a diced red onion
1 Bunch of cilantro washed and clipped with a pair of scissors, not too many stems, mostly leaves
¼ cup red wine vinegar
1 tablespoon olive oil
About 20 dashes of Chalula sauce (found in Mexican isle of market)
Some lime juice
Some pepper to taste.
Mix all together gently and serve with tortilla chips… DELICIOUS AND FUN.
This is the tastiest dip ever. All will love this beautiful, delicious, and nutritious dip. The avocados may not store well, so you may want to add as you go if leftovers are anticipated. If you have only half an avocado left, leave the pit in the half you keep. It will keep it green and fresh looking longer.
Main Dish Bean Recipe
on Dec 30 in Bean Recipes, Cooking Beans tagged by Lisa
Black Bean with Chicken or Turkey Enchiladas
12-14 flour tortillas (10 inch) or corn can be used if desired
1 large 32 oz. can green enchilada sauce
2 cans cream of chicken soup
1 soup can of milk (skim is fine)
2 small cans or one larger can of diced green chilies
One chopped onion
Cooked chicken or turkey diced (or diced raw chicken cooked with the onion above) about 2 cups worth
1 cup cooked rice
2 cans black beans drained and rinsed (15 oz size)
Grated cheese of choice to top (2-3 cups) A mixed blend cheese is great.
Heat gently the soups, milk, onion, chilies, and meat in a sauce pan stirring till smooth. On each tortilla spread a small amount of rice and the black beans all over. Put some of the soup mixture on top. Sprinkle a small amount of the cheese on this and a very small amount of the enchilada sauce. Tuck in ends and roll up. Place rolled side down in a large baking dish. Pour the remaining enchilada sauce in the remaining soup and meat mixture. Pour all this over top of rolled toritillas. Top with plenty of the grated cheese.
Bake @ 350 degrees for about 30-40 minutes until cheese is melted and a little bubbly.
Serve with a lime for juice or with salsa of choice.
Makes about 12 very large enchiladas.
Tamale Pie
on Dec 26 in Bean Recipes tagged by TerryIt is a tradition in most southwestern homes at some point in the holidays to have tamales. They are difficult and time consuming to make so I prefer to make tamale pie. This is a great recipe and quess what? Yes, there are beans in it.
Filling Ingredients:
1/4 cup oil
1 1/2 pounds lean hamburger
1 cup chopped onions
1 clove minced garlic
1/2 cup chopped green pepper
1 can tomatoes with lliquid
1 can whole kernel corn, well drained
1 can pinto beans, well drained
1 tablespoon salt
1 1/2 tablespoons ground chili pepper
1/4 teaspoon black pepper
1/2 cup corn meal
1 cup water
1 cup pitted ripe olives
Brown hamburger in oil. Add onions, green pepper and garlic and cook until soft. Stir in tomatoes, corn and beans. Add seasonings and simmer for a few minutes. Stir in corn meal that’s been mixed with the 1 cup water and simmer about ten minutes. Add olives and stir. Pour into baking dish.
Topping Ingredients:
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup corn meal
1 cup grated cheese (American, Velveta, Cheddar, or Jack or Pepper Jack)
2 eggs
Heat milk with the salt and butter. Slowly stir in corn meal and cook until thickened. Remove from heat and stir in eggs and chesse; pour over meat mixture. Bake dish in a 375 degree oven for 30 to 40 minutes or until crust is golden brown.
Fun New Year’s “Lucky” Dip
on Dec 25 in Bean Recipes tagged by TerryThis lucky New Year’s Eve “Caviar” is made with those indespensible as well as lucky black-eyed peas. The ingredients are:
2 15 ounce cans of black-eyed peas
2 cloves gralic, cut up
1 medium onion, cut up
1/2 teaspoon salt
1 teaspoon pepper
1/3 cup parsely
1/3 cup olive oil
3 to 4 Tabelspoons red wine vinegar
To make this delicious dish, rinse and drain black-eyed peas. Place in a food processor with all the ingredients. Process with an on and off motion for about a minute. Refrigerate overnight to allow flavors to blend. Serve with favorite cracker. I like Matsos best for this dish! Try it…..you’ll like it.
Lesson Plan for Growing Adzuki Beans
on Sep 04 in Bean Facts for Kids, Bean Resources tagged growing adzuki beans, Growing Beans, kids science project, Southern Idaho's Science Camp by Lisa
- Fun overhead view of the Adzuki Bean seedlings
Hi, This is Lisa. I helped Terry at the College of Southern Idaho’s Science Camp: This science camp for kids is so much fun for not just the kids but for the teachers and leaders involved. The program is designed to train teachers, (especially elementary), on how to incorporate science into their classrooms. By taking the reading stories that are already taught and doing science with them. Teachers also get some amazing free science equipment for being trained in the program.
This past summer the theme was Photosynthesis. Several of the science teachers at the College of Southern Idaho (CSI) were involved. One of the chemistry teachers, Rosa, had her students do this fun activity. The students had a blast with this one.
Here’s the way to excite students about science. They will learn the process of science and get to see some cool stuff grow.
THE LESSON:
• Soak some Adzuki bean seeds in water overnight. (see note below)
• Students can pry apart the wet seed to observe the cotyledon. This is the area for growth in the seed. It is fun to view these under a dissecting scope or hand lens.
Now you’ll have them do the rest with some dry beans.
• Pose a question to the students to answer. Such as:
What is the best liquid for growing beans; distilled water or water mixed with a fertilizer such as Miracle Grow?
• Give each student two dry beans and two small cups.
• Have them place the beans on a small piece of folded paper toweling in the bottom of the cups. One for each cup. Be sure they label their cups as to what they are.
• You might direct them to only dampen the towel or you might let them figure this out for themselves.
• On a piece of note paper or a lab sheet have them right down each step they perform. Also have them collect the data they observe.
• Before they start their experiment have them be sure to write down their hypothesis of what they think will happen. Make sure they are clear.
• They will then design a way to test their hypothesis based on the question posed to them.
*** Most likely students will put some distilled water on one bean and fertilized water on the other.
You can have them try different things if you want or you can have this be more directed. I would encourage you to have them measure everything and keep accurate data since that is what is done in true science. This might be determined by the age and abilities of students. Just be sure it is as much their experiment and not yours as possible. They love this.
• Each day students will need to add a few more drops of water to their beans and write down any observations they have.
• Once their seeds have sprouted they should be able to conclude if their hypothesis was supported or rejected and try to determine what is believed to be the reason.
• Further experiments can now be done as a new hypothesis is developed.
This may take time but is actually a good thing to do to follow the process of science through. You may want to gage the interest of the students.
This is easy to do at home where it can be monitored each day. However if it is a camp or short term activity students will need to be directed as to how to continue their research once they take it home.
EXTENSIONS OF LESSON: have students research via the web or books about the uses and benefits of their beans.
NOTE - Adzuki beans have what is called a hypogeal germination which means the cotelydons and the pod stay in the ground and only the sprout grows above the ground. This makes them good for this experiment so the small cups don’t topple over when they grow. Other beans like string and pinto have what is called epigeal germination where the cotelydon and the pod come out of the ground with the green shoot making them get top heavy and topple. These varieties can be used just as well for this experiment just plan on the problem. Use small glasses jars or beakers instead of the plastic cups to prevent the toppling over.
The same seedlings from a different angle
SCIENCE IS FUN!!!
Good-bye,
Lisa
Crockpot Style Black Bean Soup with Five Peppers
on Sep 02 in Bean Recipes tagged bean soup, black bean soup, Black beans, Crockpot soup, Ham soup, soup by TerryToday, I made this on the stove top but usually, I like to make this soup in the slow cooker because it is so easy to prepare for a busy day, or even for overnight. The ham bone goes in for lots of flavor as it’s traditional with bean soup recipes, but if you want a vegetarian option then skip the bone and use a rich homemade vegetable stock instead of water. Actually, you might want to substitute the stock for water even with the ham bone.
Ingredients:
16 ounces dry black beans
2 quarts water
bone from a large ham (you can dice some ham and use that too)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 chipotle peppers, minced
1 jalapeño pepper, minced
1 anaheim pepper, minced
1 red onion, finely chopped
2 large tomatoes, cut into chunks (or a 15-ounce can of diced tomatoes with the juice)
6 cloves garlic, minced
1 teaspoon chili powder (or more if you like hotter, spicier soup)
water, (or stock), enough to just cover the other ingredients
1 teaspoon salt (add late to keep the beans tender)
1/4 teaspoon fresh ground pepper
Preparation:
1. The night before you make the soup, put the beans into the pot and add 2 quarts of water. Remove the beans that float. Allow to soak overnight. Drain.
2. Place the ham bone in the bottom of the slow cooker. Add the soaked beans, all the peppers, onion, tomatoes, chili powder, and garlic. Add water (or stock), just enough to cover everything. Put on the lid and cook on high for about 6 to 7 hours or on low for 9 to 10 hours, until the beans are tender, If cooking on the stovetop, about two hours at medium to med-high.
3. About 30 minutes before serving, add the fresh ground pepper and 30 minutes before for the salt. Stir and put the lid back on.
4. Turn off the heat and ladle the soup into bowls. Serve with homemade bread or cornbread.
** The peppers and onions will be very soft after a long cooking time. If you prefer a bit more snap in your soup, hold them until the last hour (if using a slow cooker) or half way through cooking on the stovetop.
Now there’s a recipe that will take the chill out of any cool night whether it be spring, summer, fall, or winter.
Jim
I Was Given The Brilliant Bean
on Aug 16 in Bean Resources tagged bean basics, recipe by Terry
My neighbor, Stephanie, was cleaning out her kitchen and found a cookbook that she ended up giving to me. It is The Brilliant Bean, written by Sally and Martin Stone. It is a great resource for bean recipes. I highly recommend it!
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