What to expect at a City Green Field Trip
After a welcome and brief introduction, students rotate through activity stations. They may plant seasonal produce, observe farm animals and native wildlife, engage in garden to table activities, and will have a lot of fun outdoors in a beautiful garden setting. Program material will be adapted to your group's age range. See below for topics and activities included in this year's field trips.
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Spring 2025 Field Trip Application
*NOTE: The only remaining Spring 2025 Field Trip Dates are April 30th, May 2nd and June 6th at Eastside Park*
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​To book your field trip, please fill out the application above. If you have any questions or for more information please reach out to City Green's Youth Program Coordinator
Kirsten at kyascko@city-green.org
Field Trip Information
This Season's Field Trip Lessons
Locations:
Learning Farm at City Green’s Farm Eco-Center and at our Learning Garden in Paterson’s Eastside Park
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Dates:
Spring field trips are offered April 30th through June 6th, every Wednesday and Friday between the hours of 9:30am-12:30pm.
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Age/Grades: Field trips are available to ages PreK-4th Grade with a max of 35 students per group.
Fee: Cost is $5-$11 per student and determined by the school’s free/reduced lunch percentage.
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Relevant Standards: K-ESS3-1, K-ESS3-3, 1-LS1-1, 1-LS3-1, 2-LS2-1, 2-LS4-1, 3-LS3-2, 3-LS4-3, 3-ESS3-1, 4-LS1-1, 4-LS1-2, 4-ESS3-1
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Station 1: Seasons in the Garden
Did you know plants have a favorite season to grow?
Students will study the basics of plant growth, make connections between climate and farming, and explore seasonality through spring garden activities.
Station 2: Entomology Explorers
What lives in a garden? Students will study different insects and their roles in the garden ecosystem, learn about composting and it’s importance in sustainable farming, and interact with our worms in the vermicomposter.
Station 3: Food Detective
Can you help us solve the plant part puzzle? Students will use their senses and crop knowledge to investigate the mystery vegetables, followed by a tasting of seasonal produce.
