FARM KIDS | MINI FARMERS TERM 3 WORKSHOPS
Join us on an exciting journey through the wonders of nature at our farm program for children! Over the course of this term, we explore eight fascinating topics that are essential for understanding and fostering sustainability in agriculture.
DETAILS | PROGRAM
This term brings a hands-on and fun learning experience, where children aged 5–12 will explore essential skills for a sustainable homesteading lifestyle. Blending science, art, cooking and nature, each week invites young learners to celebrate ancient crafts, sustainability and hands-on learning for resilient living. From crafting with natural materials to cooking farm-fresh foods, children will engage their senses while building a deep appreciation for sustainable practices.
Through playful exploration, storytelling and creative projects, this multi-age classroom fosters curiosity, collaboration, and a lifelong connection to the land. Through engaging discussions and creative projects, children and teachers learn together in a fun, supportive environment—making lifelong memories and developing a deeper connection to the world around them.
Thursday 31 Jul: Sewing – Stitching Sustainability
9am – 3pm | Learn why sewing is a valuable skill in a multitude of areas, the history of textiles and the environmental impact of how they are produced. Activities include making a reusable produce bag and beginning a long-term project, such as a scrunchie, pencil case, bunting or napkins.
Thursday 7 Aug: Baking – From Grain to Flame
9am – 3pm | Take a look at the science and history of baking, how different grains impact taste and texture, and the cultural bread traditions around the world. Activities include creating a layered dry mix “Cookie in a Jar” and making damper over a campfire.
Thursday 14 Aug: Fermentation – Food Alive!
9am – 3pm | Explore fermentation’s role in natural preservation and gut health, ancient techniques from around the world, and examples of fermented foods we eat daily. Activities include making kefir water and lacto-fermented green beans.
Thursday 21 Aug: Pickling – Preserving the Harvest
9am – 3pm | Delve into the history of pickling as a food preservation method, discover what foods can be pickled, and learn the science behind the methods. Activities include making quick-pickled carrots with ginger and lemon myrtle, and some take-home pickled beetroot jars.
Thursday 28 Aug: Dehydrating – Sun, Wind & Time
9am – 3pm | Examine drying food as a preservation method, compare traditional drying methods of sun, air and fire to modern methods like dehydrators, and learn about the benefits of dehydrated food. Activities include making dehydrated fruit snacks and creating a herb salt with dried garden herbs.
Thursday 4 Sep: Jams & Jellies – Sweet Traditions
9am – 3pm | Explore native fruits that make great jams, traditional vs. modern methods of pectin, citrus and honey, as well as reducing waste by using overripe fruit. Activities include making a native jam with lilly pilly or rosella and creating a citrus herbal jelly.
Thursday 11 Sep: Homemade Cleaning – DIY Natural Products
9am – 3pm | Learn what natural ingredients are good cleaning agents, what is in our store-bought cleaners, and why we would choose to make our own products at home. Activities include DIY laundry powder and creating a gentle bar soap with essential oils and herbs.
Thursday 18 Sep: Natural Health & Beauty – Care from the Land
9am – 3pm | Look at the benefits of natural skincare, how herbs and oils nourish our skin, and how commercial beauty products differ from homemade ones—from ingredients to ethics. Activities include making lip balm and a botanical sugar scrub.