By the end of this session, participants will be able to:
- Name 3 ways they can save money on healthier options at the grocery store;
- Describe how to blanch and freeze fresh vegetables.
What you need:
- “SAVE BIG PAL” 2-page handout (see below)
- Seasonal produce handout
- Blanching and Freezing Vegetables instruction card (see below)
- cutting board,
- onions (or other vegetables) to chop,
- freezer bag
- strainers to give to each participant (optional)
- freezer bags (reusable or boxes of disposable) to give to each participant (optional)
- How many of you have ever heard someone say (or said yourself) “Eating healthy is too expensive for me”?
- While it is true some healthy foods are expensive, healthy food choices can be affordable
- Anyone think of any examples?
- What do you do to save money on healthy foods when shopping?
- Additional suggestions in “SAVEBIGPAL” handout
- Produce in season is usually tastier and costs less
- Provide produce handout
Freezing fresh vegetables
- One way to save money and avoid wasting food is to freeze extras, including cooked beans and seasonal fruits and vegetables to use later
- Fresh vegetables will brown if you put them directly into the freezer, so cook briefly to deactivate browning enzymes
- Blanching demo
- Prepare vegetables so they are ready to use (peel, wash, chop, etc)
- Onions are a good one to demo
- Boil water while prepping veggies
- Place veggies in boiling water for 30 seconds
- Strain and run under cold water or put in very cold water bath and strain
- Place in freezer safe bag
- Lay bag down horizontally and spread veggies into as thin a layer as possible
- Blanched frozen vegetables can last as long as 6 months in the freezer