Week 2: Soups and Stocks – Home Assignment #2

Cooking Lab: A variety of seasonal soups; making chicken stock from scratch

  • Repurposing vegetable scraps and meat bones through stocks; using a whole chicken
  • Bulk preparation and safe food storage strategies

HOME ASSIGNMENT 2:

This week’s assignment is to shop in the produce section of your favorite grocery store, co-op, or ethnic market, and choose two different types of produce* that you’ve never tried before, or familiar produce that you would like to try preparing in ways that are different from the way in which you usually prepare it. Purchase enough produce to use in at least three different meals over the course of the week.

Be creative, try a new recipe or give a familiar recipe a new twist by adding the new produce ingredient to it.

*Try to find seasonal and/or locally grown produce (the local food co-ops always carry some seasonal and local produce – even in the winter months.) You can still find local carrots, parsnips, celeriac, rutabaga, winter squash, yams, onions, shallots, and potatoes.

Please share your shopping and cooking process on the blog.

Here are a couple of questions to consider as you’re writing your post:

  1. How does the amount of fresh vegetables and fruit consumed this week compare to other weeks?  
  2. Do you see any advantages or drawbacks to purchasing fresh produce in bulk?

Please be sure to check the category box  “Home Assignment 2” and uncheck the category box “General” for your blog post this week.”

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