The Old Apple Tree

There's a very big old apple tree in our school playground, just by the early years' classrooms. 

At this time of year it's full of apples. We have been talking this week about different varieties of apples and what makes them different. The apples on this tree are small and light green in colour and they are tasty - quite sweet and a little bit tangy. We have sent some off to the national fruit collection at Brogdale and they have told us this tree is probably a variety of apple called 'Greensleeves'.  They told us this apple is a cross between two varieties, Golden Delicious and James Grieve and it is good for both cooking and eating. 

The tree is so big it's difficult to get to the apples to pick them. 

If you don't pick them they fall off the tree and rot quite quickly on the ground, like this one has. 

We have been talking about ways to pick the apples without damaging them. We picked the ones we could reach. Then we tried shaking the tree and we asked some tall adults to help us pick the ones they could reach! Now we are going to have a go at designing a machine or a tool for picking and catching the apples. 

How to make sprouts in a jar

Sprout Care

Your sprout jar is like a pet. You must care for it and it will reward you by growing beautiful crunchy sprouts.

You need

1 jam jar

2 tbsp of seeds (you can use mung beans, radish sprouts, chickpeas, alfalfa)

1 circle of mesh or cheese cloth

1 elastic band

Put your seeds in the jar and cover with water.

Fix the cloth on with an elastic band.

Leave to soak. Put your jar in a quiet corner of the kitchen (not in direct sunlight).

The next morning drain off the water through the mesh/fabric. That way you don’t lose seeds. Rinse with cold water and drain again. The better you look after your sprouts the nicer they will be. Try not to leave any water in the jar. Do this every morning and evening.

On the 4^th or 5^th day when your sprouts are looking well grown move them into the light (not too direct or you may scorch your sprouts). Pull apart what you need. If you want you can float them in water to get rid of any hulls (the outside of the seed) and then drain and use.

You can use the sprouts in sandwiches or in salads. Try them with avocado or cream cheese or with grated raw vegetables in a coleslaw. Or just snack on them!

Keep some fresh in a zip lock plastic bag in the fridge (or in a bowl coverd with cling film) and bring them back next week for us to try.

Mung bean sprouts three days after initial soaking.