Fall is officially here! Along with cooler temperatures, we’re excited to see a new crop of seasonal vegetables at farmer’s markets and in the supermarket.
For too many people, fall produce means pumpkins (or just pumpkin spice!) and sweet potatoes. We know that’s just the beginning, so why not offer a class on fall vegetables? We have a DVD that makes it easy for you, and it’s perfect for virtual class settings.
Our Building a Plant-Based Eating Pattern: Vegetables DVD has everything you need to teach practical skills that your audience will be able to use right away. Videos show them how to select, store, and prepare all types of vegetables. They’ll also see kitchen veggie hacks and take home healthy, delicious recipes.
The DVD breaks vegetables down into categories based on plant parts (roots, tubers, bulbs; stalks; leaves; flowers; fruits; and seeds), because these parts often have similar preparation and cooking methods.
For fall, you might want to use the lesson on Bulbs, Tubers, and Roots because so many are now in season:
- Sweet potatoes
Through engaging videos, your audience will learn how to choose the freshest bulb, tuber, and root veggies; where to store them; and their health benefits. They’ll feel like they are right in the kitchen as we show them how to make an easy vegetable root salad with greens, shaved ginger, grated carrots, and thinly-sliced golden beets, all tossed in vinegar and oil. They’ll also see how to use baked, roasted, microwaved, and pureed veggies to make a healthy MyPlate.
The Building a Plant-Based Eating Pattern: Vegetables DVD also includes recipes you can give the audience. How do Cider Baked Sweet Potatoes, Carrot Hummus, and Raspberry & Beet Cheesecake sound?
Of course, there are many other fall vegetables covered throughout the seven lessons included in our DVD. Maybe you’ll focus on winter squash, Brussels sprouts, arugula, broccoli … the possibilities are endless!
Hollis Bass, MEd, RD, LD