.png)
Virtual Field Trips
With funding from CT Humanities and the Community Foundation of Eastern CT we have curated the below Fall, Winter and Spring Virtual Field Trips that align with 5th grade Social Studies curriculum.
FALL
Fall Field Trip, Classroom Connection & Recipe
5th Grade Social Studies Enrichment
Fall is a time of abundance and preparation on Connecticut farms. Farmers work to harvest the final bounty of the growing season, including squash and hearty greens. They also start preparing for the cold winter months by planting winter cover crops and managing storage crops like apples and onions that can last throughout the winter.
Part 1: Virtual Farm Visit, Fall Edition
In this virtual field trip, you are invited to visit the Yellow Farmhouse Education Center on Stone Acres Farm in Stonington, CT. We’ll consider the natural resources of coastal Connecticut, learn about seed saving from our friends at Ashawaug Farm, and cook up some homemade popcorn.
​
Part 2: Classroom Connections Lesson Plan
This lesson plan is designed to be used after watching the virtual field trip. Students will learn about natural vs. manmade resources and take a walk around their campus or school’s neighborhood to note the natural resources and consider how they can be used.
​
Part 3: Cooking Extension: Stovetop Buttered Popcorn
Popcorn is a delicious and fiber-filled snack that can be made with just a few simple ingredients. We’ve included a basic recipe here that can be made in the classroom (if a stovetop or portable burner are accessible) or sent home with students to enjoy with their families.
INQ 3-5.6, 3-5.10, 6-8.6, 6-8.11
HIST 3.2, 3.4, 3.7, 4.1, 5.2, 5.4, 5.5
ECO 3.2, 4.3, 5.2
GEO 3.4, 3.5, 3.8, 4.3, 4.4, 4.7, 5.2, 5.3, 6-7.3, 6-7.4 6-7.5*
CCSS SL.1, SL.4
NGSS ESS2.D, LS4.C
WINTER
Winter Field Trip, Lesson Plan & Recipe
5th Grade Social Studies Enrichment
Winter is a challenging time for Connecticut farms. The weather is typically cold and wet, which makes it difficult for most crops to grow. Because of this, people in Connecticut have always had to be resourceful, finding ways to preserve food grown, foraged, hunted, or caught in the warmer seasons. Technology has played an important role in extending the growing season, preserving food, and modernizing the process of harvesting one of late winter’s sweetest treats: maple syrup.
Part 1: Virtual Farm Visit, Winter Edition
In this virtual field trip, you will return to the Yellow Farmhouse Education Center on Stone Acres Farm in late winter. We’ll learn about a simple piece of technology that Connecticut farmers use to extend the growing season. We’ll also visit the Mashantucket Sugar Shack to learn about how the Mashantucket Pequot Tribe makes maple syrup. Finally, we’ll learn about techniques people have developed to preserve food to last through the winter months.
Part 2: Classroom Connections Lesson Plan
This lesson plan is designed to be used after watching the virtual field trip. Students will work in groups to research food preservation techniques and participate in a preserved foods taste test.
INQ 3-5.6, 3-5.10, 6-8.6, 6-8.11
HIST 3.2, 3.4, 3.7, 4.1, 5.2, 5.4, 5.5, 5.6
ECO 3.2, 4.3, 5.2
GEO 3.5, 4.3, 5.2
CCSS R.1, W.8, W.9, SL.1, SL.4
NGSS LS2.A, ESS3.A
SPRING
Spring Field Trip, Lesson Plan & Recipe
5th Grade Social Studies Enrichment
Spring is a beautiful and busy time on Connecticut farms. The longer days and warmer temperatures prompt a flurry of activity in the natural world and on the farm. Wild and cultivated plants seem to shoot up overnight, pollinators and pests emerge from their winter slumber, and the farm team busily repairs equipment and readies the fields. The growing season has begun!
Part 1: Virtual Farm Visit, Spring Edition
In this virtual field trip, you will head back to the Yellow Farmhouse Education Center in mid-May to learn about a quintessential spring activity: plowing. We’ll visit CT Historical Society to see how plowing technology has evolved throughout history and take a look at some of the equipment used on modern Connecticut farms. We’ll also learn about indigenous farming practices during another visit to Ashawaug Farm and learn about a springtime food with great cultural significance for indigenous people: the strawberry.
Part 2: Classroom Connections Lesson Plan
This lesson plan is designed to be used after watching the virtual field trip. Students will learn about native plants and listen to a traditional Native American story about the strawberry.
Part 3: Cooking Extension: Strawberry Drink
INQ 3-5.6, 3-5.10, 6-8.6, 6-8.11
HIST 3.2, 3.7, 5.2, 5.6
ECO 3.2, 4.3, 5.2
GEO 3.4, 3.5, 3.7, 4.3, 4.4, 5.2, 5.3, 6-7.5
CCSS R.1, R.7, SL.1, SL.4
NGSS LS2.A, LS2.B, LS4.C, ESS2.D, ESS3.A*, ESS3.C*, 5-ESS3.C*