Notes from Enrichment January 09

This is the first of our series of Enrichment meetings and thanks to all those who attended!! The notes here include the four topics of our group that we will discuss each month: Season differences in the food, ways to make the food healthy, ways to simplify the food, and ways to incorporate it into your food storage. If you have any suggestions or edits, please leave a comment below.

Seasons
Summer Soups:

• Gazpatcho (cold tomato soup)
• Melon soup (also served chilled)

Fall Soups:

• Squash
• Chili
• Stew
• Chowder
• Potato
• Cheese
• Carrot Pesto
• Clam Chowder
• International/Thai

Healthy
Tips for making your soups healthier:

• Use broth instead of an oil or roux base
• Replace potatoes with turnips
• Add cabbage or cauliflower
  
• Take all that extra zucchini from summer gardens, grate it, then freeze it. Add it to your fall soups for extra nutrients
• Add blended beans to thicken your soup

Simplify!

• Keep chopped veggies in the fridge or freezer
• Make extra soup and freeze it later (except cheese-based or pasta soups)

Storage

• Store dehydrated ingredients you would find in the soup (carrots, onions, etc.)
• Buy beans in bulk and then layer them in jars for storage (17 bean soup, etc.)