Rookies Cooking: Class Two November 7, 2024
Please be prepared with your assignment:
| James Garrett | Pass out and lead song of the month |
| Jayne Fontano | Prayer |
| John Lee | Scripture/Spiritual Thought (1-2 minutes at the most) |
| Joshua Law | Pledge of Allegiance |
| McKade Pulley | Joke of the day |
| Melody Jesse | Lead Memorization |
| Orson Ballard | Show and Tell |
| Brytt Cloward | Treasurer |
| Conrad Ballard | Snack |
| Jacob Lee | |
Don’t forget to practice your shuffle dance.
- Don’t forget to practice your shuffle dance
- Keep reading All of a Kind Family by Sydney Taylor.
- Don’t forget to bring your library books back.
- This week we will practice the next two stanzas of our poem:
The second feeling of the tusk, cried: “Ho! what have we here,
so very round and smooth and sharp? To me tis mighty clear,
this wonder of an elephant, is very like a spear!”
The third approached the animal, and, happening to take,
the squirming trunk within his hands, “I see,” quoth he,
the elephant is very like a snake!”
Welcome to ROOKIES COOKING CLASS!!! Are you SOO excited?!? We are going to have a BLAST!
Our goal with this class is to learn about and try foods that your body LOVES! Foods that help you feel awesome and foods that taste awesome! Sounds great, right?
LET’S LEARN!
Your FIRST ASSIGNMENT is to watch a short video of one of my favorite foods, POPCORN! I hope you love it and I hope you discover something new!
HERE IS THE VIDEO: THE STORY OF POPCORN!
LEVEL ONE: TRY SOMETHING NEW!
LEVEL ONE: CHOOSE ONE ITEM to try from the list below, and eat it!
Your NEXT ASSIGMENT is to TRY one new fruit or one new vegetable. You can choose which one!
Below is a list of some of the foods in our area that are at their prime (meaning this is when they taste the BEST) and in season (meaning they are available) during late OCTOBER and early NOVEMBER.
Seasonal Foods in Utah (Late October – Early November)
Root Vegetables
- Beets: Earthy and sweet roots, with edible greens. Excellent roasted or in salads.
- Carrots: Sweet and crunchy, available in various colors. Great raw, cooked, or in baked goods.
- Parsnips: Sweet and starchy, delicious roasted or in soups.
- Radishes: Crisp and peppery, add a zesty crunch to salads or as a snack.
- Rutabagas: Slightly sweet root vegetable, can be mashed, roasted, or added to stews.
- Turnips: Slightly spicy when raw, mellows when cooked. Both roots and greens are edible.
Leafy Greens
- Chard: Leafy green with colorful stems, slightly bitter taste. Use in sautés or soups.
- Collard Greens: Sturdy leaves with a mild flavor, often used in Southern cuisine.
- Kale: Nutrient-packed leafy green, great in salads, smoothies, or crispy kale chips.
- Lettuce: Crisp and refreshing, the foundation of many salads. Grows quickly in cool weather.
- Spinach: Tender leaves packed with nutrients, versatile in both raw and cooked dishes.
Brassicas
- Broccoli: Nutrient-dense and versatile, delicious raw or cooked in various dishes.
- Cabbage: Crunchy and long-lasting, ideal for slaws, stir-fries, or fermented foods like sauerkraut.
- Cauliflower: Mild flavor and versatile texture, can be roasted, mashed, or used as a low-carb substitute.
Alliums
- Garlic: Pungent and flavorful, used in countless dishes. Stores well for months.
- Leeks: Mild onion flavor, excellent in soups, stews, or as a flavor base.
- Onions: Pungent and flavorful, a staple in many cuisines. Stores well for months.
Squash & Gourds
- Pumpkins: Not just for decoration, pumpkin flesh is great in pies, soups, and baked goods.
- Winter Squash: Various types with sweet, nutty flavors. Great roasted or in soups.
Fruits
- Apples: Crisp and versatile, with varieties ranging from sweet to tart. Utah grows several heirloom types.
- Grapes: Sweet and juicy, perfect for snacking or making preserves. Utah’s climate suits cold-hardy varieties.
- Pears: Soft and aromatic when ripe, great for both eating fresh and baking.
Herbs
- Garlic: Pungent and flavorful, used in countless dishes. Stores well for months.
This diverse range of produce offers plenty of options for creating nutritious and flavorful meals using locally grown, seasonal ingredients in the Spanish Fork area and surrounding regions.
(DO YOU WANT A PRINTABLE LIST? CLICK HERE.)
If there is something else you would like to try that is NOT on this list, THAT IS OKAY! Just figure it out with your mom, she will have GREAT ideas!
LEVEL TWO: FIND A RECIPE AND MAKE IT!
LEVEL TWO: Find a recipe that uses one or two of the foods above and MAKE IT at home.
Your THIRD ASSIGNMENT is to make a recipe at home using one or more of the foods in the above list, or other foods that your mother has approved.
You are welcome to find your own recipe(s) OR USE THIS LINK for recipe ideas! You can print the pages and put them in your ROOKIES COOKING folder to refer to later and to get started on a GREAT collection of your own favorite recipes!
(Make sure you have permission from your parent and do get help from a parent or older sibling!!)
Be prepared to tell us which recipe you choose and what your experience was like trying it.
YOUR TURN TO TEACH! PRESENTATION TIME!!
Your FOURTH ASSIGNMENT and last thing you need to do is:
You will need to prepare a short presentation.
Pick one fruit or veggie or herb from the list that you would like to learn about it and find a creative way to share what you have learned with the class. It could be a poster, or a song, or an art project, a video or you could bring that food to share… the sky is the limit!
HAVE fun this week and enjoy lots of AWESOME EATS!!
Traci
P.S. Here is your CHECKLIST for this week.
P.P.S. If you have completed all of your assignments and you are just DYING to make one more recipe, try this BONUS RECIPE! Just in time for Thanksgiving!!
