| (a) | Discuss fruits and vegetables grown in each season in Saskatchewan and Canada. |
| (b) | Inquire into how to grow, buy and prepare fruits and vegetables at their peak for spring (e.g., rhubarb, asparagus), summer (e.g., cherries, carrots), fall (e.g., pears, pumpkins) and winter (e.g., potatoes, onions). |
| (c) | Explore benefits of supporting local fruit and vegetable farmers and markets. |
| (d) |
Compare home grown to imported fruits and vegetables considering:
|
| (e) | Prepare or describe the preparation of recipes that include seasonal fruits and vegetables. |
| (f) | Explore various methods (e.g., canning, freezing, drying) to preserve seasonal produce for future use. |
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.
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.