 |
|||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
 |
|||||||||
    |
Division of Nutrition AssistanceGood Nutrition is Always in Season Four sections of the board depict foods that are available during the various seasons. The food items are separated for easier tracing; however, to create four seasonal focal points for the bulletin board, cluster the foods within each section around the symbols. Suggested Materials
Learning Activities 1. What is in season?
2. Read aloud a Louisiana Story. At one time, due to the climate and growing seasons, there were great differences in the choices and preparation of food in Louisiana and the United States. Today, with rapid transportation and modern methods of food preservation, these regional differences are not so great. In Louisiana, the growing season is much longer than in many other parts of the country. Out of necessity, settlers learned to make use of whatever foods were available. Cajun settlers were the first to grow rice, which is used in gumbo, jambalaya, and rice dressing (dirty rice). Today, most of the crawfish we eat come from crawfish farms and are raised during the winter and spring months. During the summer and fall, many farmers drain their ponds to grow rice. Vegetable dinners remain popular in Louisiana. Because of the warm climate, we are accustomed to eating delicious homegrown corn, summer squash, green beans, new potatoes and sliced tomatoes almost all year. A gumbo recipe, made with lots of vegetables – such as okra, tomatoes, bell pepper, and onions – can be either a hot or a cold-weather food. Indians taught settlers to gather sassafras leaves during the full moon of August. Then, after drying it in the shade, they pounded it into a powder to make filé, which is used as a thickener in gumbo. During the fall, Louisiana yams are harvested and cured. Sugar cane also is harvested. On many farms, butchering a hog was an annual winter event. In Cajun country, this practice, called a boucherie, became a community event wherein each family not only took turns butchering a hog, but also took home a share of the fresh meat. Many berries and fruits are grown all over the state. Strawberries are plentiful in the spring. Blackberries, blueberries, dewberries, and muscadines are fruits that are enjoyed by families across the state. Many families go berry picking during the summer as a family outing. Watermelon and peaches are in season during the summer months. Pecans are harvested during the late fall. Unique dishes in Louisiana are the result of the early settlers not only adapting their recipes using available foods from the Gulf of Mexico and the state's waterways and wetlands, but also relying on the warm climate for growing vegetables almost year round. 3. Schedule a grocery store adventure. Ask a grocer to visit the class to discuss seasonal fruits and vegetables, as well as the cost variations. 4. Identify the seasonal cafeteria foods. Review the cafeteria menu. On a cycle menu, many times the menu will indicate "seasonal fruit or vegetables." Identify which fresh fruits and vegetables are being served. |
|
|
| www.louisiana.gov | | | Louisiana Dept. of Education | | | © 2007 State of Louisiana | | | LDE Employee Web Mail | | | LDE Bids |