“A Seed to Share”

In line with this year’s theme, “A Caring and Inclusive Hone for All”, our children embarked on the Start Small Dream Big (SSDB) project to show appreciation and kindness to their families and the community for their hard work and sacrifices made during the COVID-19 pandamic.

We started off with a virtual launch where parents and children came together to make a pledge even though they were a distance apart.

Parents watched a skit that showed the Kindergarten 2 children thinking how they could use our garden to make gifts for their loved ones.

Then, with the children, parents learnt to fold origami hearts and shout out our theme “A Seed to Share”.

The children and parents thought of ways they could show their appreciation and wrote it on their origami hearts. Then, they placed their origami hearts on top of the trunk of the SSDB tree created at our school entrance.

We hope the activities lined up will encourage children to show appreciation and kindness to both their families and the community while abiding to the COVID-19 safety measures.

The children planted the vegetables by ploughing the soil and scattering the seeds onto the planters.

After which, the teacher demonstrated ways to care for plants. The children put in lots of care and effort in the next few weeks to water, fertilise, and clear the weeds. It’s never too young for children to develop green fingers.

While the children were working hard at the garden, our parents were involved in the project by designing recipes with their children at home that include the harvest from our garden as one of the ingredients in their recipes.

The project taught children to show compassion and appreciation for members of the community who have worked tirelessly during the circuit breaker.

The children talked about who took care of them during the circuit breaker and how they did so. They shared their experiences and designed the ‘Thank You’ cards for the people who cared for them.

The children were extremely excited to begin harvesting the plants. They carefully cut the leaves and shoots to ensure that they got the best harvest possible.

A variety of vegetables and herbs were harvested from the garden. We had Xiao Bai Cai, kangkong, spinach, ladies fingers, blue pea flowers, spring onions, ginger, curry leaves, chives and pandan leaves.

The children then washed and packed their harvests in gift packs with the recipe booklet and a ‘Thank You’ card for sharing with their parents, grandparents and the community.