opfshoppe.blogg.se - Growing a vegetable garden by lois ehlert

No part of your body should ever be under the blade.

The sharp part of the blade always points down on the cutting board.

If you need to move away or use your hands for anything else (point at the cool bird out the window, going to the sink to wash your hands, etc), leave the knife on your cutting board.

Knives stay with your cutting board or work station.

Unlike some tools, knives are sharp and we need to use them safely so we don’t hurt ourselves or others.

Knives are tools (just like hammers, hairbrushes, and spoons).

Some tips on teaching knife safety skills: Does it need more salt or pepper, a bit more herbs? If so, add them in, stir a bit and you’re good to go.

Have everyone give the liquid a taste and chime in on seasonings.

(If using leftovers pre-cooked rice or pasta it can go in just a few minutes before serving so they can heat through.)

If you want to add pasta or grains- heat the soup back to a boil and add them when vegetables become almost tender.Heat soup to a boil, then lower to medium-low heat and cook until veggies are tender.Season your soup with bouillon, salt & pepper, and/or herbs to taste.Soup is super forgiving so don’t sweat it if your pieces are all different sizes. Have your children cut up veggies and add to the pot. If you have a size in mind, chop an example for your child so they have a visual guide.It’s always good to review knife safety, especially if this is a new skill for your child.If you have a child that’s too young to help cut but still wants to be involved, washing and drying produce is a great, and necessary, job they can help with.Gather your materials: cutting board, knife, and all the veggies you are adding.Fill a large pot with water or broth (vegetable, chicken, any kind you like).If you want to keep it simple, here are the basics. If you have a favorite vegetable soup recipe then go ahead and use it.

Here are some ideas: tomato, cabbage, potato, carrots, rutabaga, peppers, corn, zucchini, onion, herbs, garlic, squash, beans, peas, broccoli, celery, mushrooms, kale, chard It can be fun to find the little bits and forgotten veggies and turn them into something delicious. Look around and see what you have on hand.