Monday, May 7th

Tonight we spent a lot of time discussing Fruits and Veggies. We had a great diagram of a "plant", showing each different part of it, and we were assigned to think of as many varieties as possible that come from different areas of a plant. Here is some of what we came up with:
Fruits: Peppers, Tomatoes, Apples, Zucchini, Squash, Strawberries, Pumpkins, Cucumbers, Egg Plant, Cherries, Bananas.
Flowers: Artichoke, Broccoli, Cauliflower, Broccaflower
Stems & Shoots: Celery, Asparagus, Rhubarb, Heart of Palm
Tubers: Potatoes, Sweet Potatoes, Jicama, Turnips, Sun Chokes.
Roots: Carrots, Turnips, Kohlrabi, Radish, Parsnips, Beets.
Bulbs: Onions, Garlic, Leeks
Leaves: Lettuce, Spinach, Cabbage, Collard Greens, Swiss Chard, Herbs, Mustard Greens.
Seeds: Peas, Legumes, Green Beans, Soy Beans, Corn, Okra

These are just a few examples. The challenge was given to us to also categorize by colors of the rainbow, giving us more varieties to work with and ensure we are getting adequate amounts of Fruits and Veggies. Remember, it's no longer "5 a Day", it's "More Matters". Different fruits and veggies offer different nutrients for our bodies. For example, those that grow above the ground are usually high in vitamins, those that grow below, high in minerals, stems and shoots are high in fiber. So, sorting by color can also help sort out our nutrient content.

We also spent time discussing meal planning. We were challenged to think of meals that can provide two meals for our families. For example, dinners that can be used for lunch the following day. In order to help wrap our brains around this chore of planning, here were some helpful hints.
1. Plan a big meal first
2. Look at what you have on hand and plan meals for those items first. This will eliminate stock piling items and waste.
3. Portion out your veggies as you're unloading. Chop and prepare so that when you need them, they are accessible, easy and quick.

Hope you can use these helpful tips and tidbits to get you through the next two weeks!