1. Vegetables What You Will Learn In This Unit: 1. How to properly select and store veggies 2. How to prepare veggies 3. How to preserve their colors, textures, flavors & nutrients 4. Different methods for cooking vegetables 5. How to classify vegetables

2. Vegetable ABC’s!! With your group…name a vegetable that starts with each letter of the alphabet as quickly as possible!! Let’s see who can come up with the most in the fastest time!!

3. What Are Vegetables?! You Tell Me…. Plant parts that are edible by humans Can be served raw or cooked

4. How Can You Purchase Veggies? Fresh Frozen Canned Dried Many veggies can be purchased year round Specialty stores carry more “exotic” types of veggies (beyond the basics)

5. Vegetable Classifications -Using the vegetable cards given to you…group them into categories by how you think vegetables are classified Classification is another way of saying how a type of something is: -arranged, grouped, organized, or sorted Let’s see how you did…

6. Vegetable Classifications Veggies are often grouped according to the part of the plant they come from Two other ways to classify: – Flavor – Color

7. Now… Think of a plant. Using the classifications given… – Group the vegetables under the classification (or category) you think they best fit under. GOOD LUCK!!

8. Classifications: Bulbs Garlic Onions Flowers Artichokes Broccoli Cauliflower

9. Classifications: Fruits Tomatoes Cucumbers Eggplant Okra Peppers Pumpkins Squash Leaves Brussels Sprouts Cabbage Lettuce Spinach

10. Classifications: Stems Asparagus Celery Seeds Peas Corn Beans

11. Classifications: Tubers Potatoes Roots Beets Carrots Parsnips Radishes Rutabagas Turnips

12. Guidelines to Selecting Fresh Vegetables: Good color Firmness No bruising or decay Avoid wilted and misshaped veggies Very small veggies can be immature & lack flavor Very large veggies can be over-mature & tough

13. Be A Smart Consumer: Buy only what you will use within a short time – Fresh veggies lose quality quickly! Vegetables that are in season are usually high in quality & low in price

14. Nutrients in Vegetables Veggies contain: – Vitamins, Minerals, & Carbohydrates Iron – Spinach Vitamin A – Squash, Carrots Vitamin B – Peas, beans

15. Storing Fresh Vegetables Can keep most in fridge for a few days Place most in plastic bags or containers VeggieStorage Tip: Sweet CornIn its husk TomatoesUncovered Leafy GreensWrap in damp towel OnionsOpen containers; room temp. Potatoes, EggplantDark, cool, dry place

16. Canned Vegetables They come: whole, sliced, or in pieces Cost less than frozen or fresh Store in a cool, dry place before opening Store (covered) in the refrigerator after opening if not all is used Consumer Tips: -Choose generic/house brands to save money -Choose a container size to meet your needs (don’t buy more than you need)

17. Frozen Vegetables Keep appearance & flavor of fresh veggies better than canned or dried Freezing may alter texture Cost less than fresh (usually) – Buy frozen veggies when they’re not in season = cheaper! Bags should be clean & solidly frozen – Heavy ice layer on package = was thawed & refroze Store in coldest part of freezer

18. Dried Vegetables Legumes – Peas, Beans, Lentils (seeds) Choose legumes that are uniform in size, free of visible defects, & brightly colored Store in covered containers in a cool, dry place

19. Raw Veggies Have the most nutrients! Attractive to serve – very colorful & crunchy Adds texture to meals & snacks Most edible part grows in or near the soil WASH VEGGIES BEFORE EATING!! – Cool running water; Do not soak (nutrients lost) Taste best when served cold Store washed & drained in covered container in refrigerator

20. What Happens When You Cook Vegetables? Fiber in veggies softens to make chewing easier Starch absorbs water, swells, & is easier to digest Some nutrients are lost & some colors change

21. What Should A Proper Cooked Veggie Be Like?! Colorful Flavorful Crisp-tender texture (“fork tender” texture) (think of “al dente” for a veggie) An overcooked veggie will be overly soft in texture!

22. How Much Liquid Should I Use When Cooking? Minimal amounts – The less water you use, the more nutrients you’ll keep in the vegetables – If you use lots of water, the nutrients will dissolve in the liquid

23. Different Methods of Cooking Vegetables Cooking in water Steaming Pressure cooking – A pressure cooker produces high temps so foods cook quickly Baking Frying Broiling Microwaving

24. How Can You Make a Difference?? Start a vegetable garden in your backyard or even on an apartment/condo balcony – Fresh, cheaper, convenient, great for the planet! Buy local veggies from farmer’s markets – Support local farmers, fresh, cheaper Try buying organic when possible – No pesticides used – healthy for you & the planet! Even try composting – old scraps of veggies gives great nutrients to the soil – and that soil is then great for your veggie garden each year!!