| (a) | Categorize vegetables according to qualities such as physical characteristics and classification systems (e.g., what part of the plant they come from). |
| (b) | Identify a variety of vegetables grown in Saskatchewan and their contributions to the Saskatchewan economy. |
| (c) | Discuss strategies for choosing, preparing and storing vegetables to increase health benefits, increase appeal and meet budgets. |
| (d) | Compare organic and conventionally grown vegetables. |
| (e) |
Evaluate the effects of different methods of preparation, cooking and storage of vegetable considering:
|
| (f) | Conduct a personal inquiry into how vegetables are grown, harvested and made into food products in Saskatchewan. |
| (g) | Identify key nutrients (e.g., vitamins, minerals, fibre) of vegetables and the health benefits (e.g., antioxidants and disease prevention) gained by including vegetables as part of a healthy eating pattern. |
| (h) | Assess the importance of vegetables in the Canada’s Food Guide and the role they play in a healthy eating pattern. |
| (i) | Examine the historical shift in the status of vegetables in Canada’s Food Guide. |
| (j) | Inquire into the role of vegetables in the diets of a variety of cultures, including First Nations and Métis. |
| (k) | Compare processed (e.g., frozen, canned, dried) and unprocessed forms of vegetables using criteria such as cost per serving, time to prepare, equipment required, nutritional value and taste. |
| (l) | Explore ways to grow vegetables independently. |
| (m) | Demonstrate the basic steps for preparing, cooking and serving a variety of vegetables. |
| (n) | Research, plan for and prepare recipes that feature vegetable products for a variety of purposes. |
| (o) | Examine the benefits of composting kitchen waste. |
| (p) | Create opportunities to compost when preparing vegetables. |
| (q) | Explore various edible greens in the local area (e.g., cattails, wild potatoes, dandelions). |
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world.
Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine. This documentary series highlights unique Saskatchewan ingredients and their journey from the field to the plate. Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
Milk
From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk’s many uses.
Hosted by author and journalist Jenn Sharp, this documentary series highlights unique Saskatchewan ingredients and their journey from the field to the plate.
Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.
Season 3 consists of 8 episodes, including:
Saskatoon Berry
Garlic
Yeast
Wild Rice
Potato
Egg
Bison
Salt
Running time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Saskatoon Berry
Synonymous with Saskatchewan, saskatoon berries aren’t just for pies as Jenn discovers unique uses of the fruit in this In the first episode of Season 3.
Season 3 consists of 8 episodes, including:
Saskatoon Berry
Garlic
Yeast
Wild Rice
Potato
Egg
Bison
Salt
Running time is 30 minutes for each episode.
Walleye
Jenn visits northern Saskatchewan to learn how to catch, clean, and cook walleye.
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world. Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine.
Tomato
Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world. Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine.
Pork
Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world. Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine.
Rhubarb
The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Garlic
Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.
Season 3 consists of 8 episodes, including:
Saskatoon Berry
Garlic
Yeast
Wild Rice
Potato
Egg
Bison
Salt
Running time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
From handmade perogies to samosas, Jenn learns different ways to cook with potatoes.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Jenn traces the humble egg’s journey from a local farm to the kitchen, where she makes two classic egg dishes.
Season 3 consists of 8 episodes, including:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Running time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Mined in Saskatchewan, salt is vital in the kitchen. Jenn learns how the 'magic' ingredient can accentuate and elevate a dish.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.