Lesson Plan
Seasonal Harvest Meal Workshop
Participants will be able to plan and execute a seasonal harvest meal, demonstrating practical life skills, culinary creativity, and an appreciation for local, seasonal produce.
Learning to plan and prepare a seasonal harvest meal enhances culinary skills, promotes healthy eating habits, supports local agriculture, and encourages creative expression in the kitchen.
Audience
Adults Group
Time
180 minutes (across multiple sessions)
Approach
Hands-on workshop, guided project, and group discussion.
Materials
From Farm to Fall Table (Slide Deck)](#from-farm-to-fall-table), The Autumn Culinary Challenge (Project Guide)](#the-autumn-culinary-challenge), Fall Recipe & Shopping Planner (Worksheet)](#fall-recipe-shopping-planner), Cooking utensils and equipment, and Seasonal ingredients for meal preparation
Prep
Review Materials & Gather Ingredients
60 minutes
- Review the Seasonal Harvest Meal Workshop Lesson Plan, From Farm to Fall Table Slide Deck, The Autumn Culinary Challenge Project Guide, and Fall Recipe & Shopping Planner Worksheet.
- Gather necessary cooking utensils, equipment, and a selection of seasonal ingredients for demonstration and participant use. Consider local farmers' markets for fresh produce.
- Prepare any specific ingredients needed for a demonstration dish, if applicable.
Step 1
Introduction: The Feast Begins!
15 minutes
- Welcome participants and introduce the concept of a seasonal harvest meal.
- Use the From Farm to Fall Table Slide Deck to discuss the benefits of cooking with seasonal and local ingredients.
- Engage participants with a brief discussion: "What are your favorite fall ingredients? What comes to mind when you think of a 'harvest feast'?"
Step 2
Planning Our Plate: The Challenge
30 minutes
- Introduce The Autumn Culinary Challenge Project Guide.
- Explain the goal: participants will plan a multi-course seasonal harvest meal.
- Break participants into small groups and distribute the Fall Recipe & Shopping Planner Worksheet.
- Guide groups to brainstorm meal components, considering appetizers, main courses, sides, and desserts using seasonal ingredients.
Step 3
Sourcing & Budgeting
30 minutes
- Discuss strategies for sourcing seasonal ingredients (farmers' markets, local farms, grocery stores).
- Address budgeting for a harvest meal. Provide tips for cost-effective choices.
- Instruct groups to begin filling out the
Step 4
Culinary Techniques & Prep
45 minutes
- Demonstrate one or two key culinary techniques relevant to seasonal cooking (e.g., roasting vegetables, making a simple vinaigrette, basic knife skills for fall produce).
- Provide time for groups to start planning their recipes and outlining necessary preparations based on their chosen menu from The Autumn Culinary Challenge Project Guide. Encourage discussion about shared tasks within their groups.
Step 5
Sharing & Feedback
30 minutes
- Each group will present their planned harvest meal, including their menu, sourcing ideas, and a brief overview of their culinary approach.
- Facilitate a positive feedback session, encouraging constructive suggestions and sharing of creative ideas amongst groups.
Step 6
Next Steps & Reflection
10 minutes
- Review the next steps for completing The Autumn Culinary Challenge Project Guide outside of the workshop, emphasizing continued recipe development and preparation.
- Distribute a simple
use Lenny to create lessons.
No credit card needed
Slide Deck
Welcome to Harvest Feast!
Get ready to cook up some fall deliciousness!
Welcome participants and introduce the concept of a seasonal harvest meal. Ask engaging questions to pique their interest.
Why Seasonal & Local?
- Fresher & Tastier: Peak ripeness, full flavor!
- Support Local Farmers: Boost community economy.
- Environmental Benefits: Reduced carbon footprint.
- Nutrient Rich: Often higher in vitamins and minerals.
- Culinary Creativity: Inspires new recipes and techniques.
Discuss the many benefits of eating seasonally and locally. Encourage students to share their initial thoughts.
Stars of the Fall Harvest
- Produce: Squash (butternut, acorn, pumpkin), apples, pears, root vegetables (carrots, parsnips, sweet potatoes), cranberries, Brussels sprouts, kale.
- Herbs: Sage, rosemary, thyme.
- Proteins: Turkey, chicken, pork, seasonal fish.
- Grains/Legumes: Wild rice, lentils, chestnuts.
Highlight common fall ingredients. You can bring in a few examples to show the class.
The Autumn Culinary Challenge
Your Mission:
- Plan a multi-course seasonal harvest meal.
- Work in small groups.
- Use the Fall Recipe & Shopping Planner Worksheet to organize your ideas.
- Be creative, practical, and resourceful!
Introduce the main project. Explain that they will be working in groups to plan a full meal.
Sourcing & Saving
- Farmers' Markets: Best for fresh, local produce.
- Local Farms/CSAs: Direct from the source.
- Grocery Stores: Look for 'in-season' labels.
Budgeting Tips:
- Plan your menu first.
- Make a shopping list and stick to it.
- Utilize sales and discounts.
- Cook from scratch to save money.
Discuss where to find seasonal ingredients and how to budget. Provide practical tips.
Culinary Corner: Technique Demo
Today's Focus: Roasting Root Vegetables
- Ingredients: Carrots, parsnips, sweet potatoes, olive oil, salt, pepper, rosemary.
- Steps:
- Preheat oven to 400°F (200°C).
- Chop vegetables into bite-sized pieces.
- Toss with olive oil, salt, pepper, and rosemary.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
Demonstrate a simple technique. This slide can be used as a visual aid during your demonstration.
Time to Plan!
- Get together with your group.
- Brainstorm your harvest meal menu: appetizer, main, sides, dessert.
- Use your Fall Recipe & Shopping Planner Worksheet and The Autumn Culinary Challenge Project Guide.
- Think about flavors, textures, and how the dishes complement each other.
Transition to group work. Remind them to use the worksheet and the project guide.
Presenting Your Feast
- Each group will share their planned menu.
- Discuss your ingredient sourcing ideas.
- Briefly explain your culinary approach.
- Be ready for positive feedback and questions from your peers!
Explain the presentation guidelines and encourage supportive feedback.
Key Takeaways & Next Steps
- Seasonal cooking is delicious and sustainable.
- Planning is essential for a successful meal.
- Continue refining your recipes at home!
- Don't forget to complete your Fall Recipe & Shopping Planner Worksheet and review The Autumn Culinary Challenge Project Guide for homework!
Summarize the key takeaways and provide instructions for any follow-up work.
Project Guide
The Autumn Culinary Challenge: Your Harvest Feast Project
Project Objective
To collaboratively plan, execute, and present a delicious and sustainable multi-course seasonal harvest meal, celebrating fall ingredients and culinary creativity.
Project Deliverables
-
Harvest Feast Menu: Develop a cohesive menu including at least:
- One appetizer
- One main course
- Two side dishes
- One dessert
Your menu should primarily feature seasonal fall ingredients, ideally sourced locally.
-
Ingredient Sourcing Plan: For each key ingredient, specify where you plan to source it (e.g., local farmers' market, specific farm, grocery store). Explain why you chose these sources.
-
Detailed Recipes (at least 3): Select at least three key dishes from your menu and provide full recipes. This includes:
- Ingredient list with precise measurements.
- Step-by-step instructions.
- Estimated preparation and cooking times.
- Yield (number of servings).
-
Culinary Techniques Overview: Briefly describe any special culinary techniques you will use for your chosen dishes (e.g., roasting, braising, pickling, specific knife cuts). Explain why these techniques are appropriate for your ingredients.
-
Budget Estimate: Create an estimated budget for your harvest feast, listing key ingredient costs. Justify your choices for balancing quality and affordability.
-
Presentation: Prepare a 5-7 minute presentation for the class, outlining your entire Harvest Feast plan. You should cover your menu, sourcing, a highlight of one recipe, and your budget considerations. Engage your audience with visuals if possible (e.g., pictures of ingredients, dishes).
Project Timeline
- Session 1: Brainstorm & Initial Menu Planning (In-class with Fall Recipe & Shopping Planner Worksheet)
- Between Sessions: Research recipes, refine menu, begin sourcing plan.
- Session 2: Recipe Development & Sourcing Review (In-class group work)
- Between Sessions: Finalize recipes, complete budget, prepare presentation.
- Session 3: Presentations & Peer Feedback (In-class)
Assessment Criteria
Your project will be assessed based on:
- Creativity & Cohesion (25%): Originality of menu, effective use of seasonal ingredients, overall balance of the meal.
- Completeness & Detail (30%): Thoroughness of menu, sourcing plan, detailed recipes, and budget.
- Practicality (20%): Feasibility of sourcing, realistic budget, logical culinary techniques.
- Presentation (25%): Clarity, engagement, and effective communication of your Harvest Feast plan.
Good luck, and happy harvesting!
Worksheet
Fall Recipe & Shopping Planner
Group Name: _________________________
Project: The Autumn Culinary Challenge
Part 1: Menu Brainstorm & Planning
Brainstorm your multi-course seasonal harvest meal below. Think about ingredients that are fresh and available in the fall!
Appetizer Idea(s):
Main Course Idea(s):
Side Dish Idea(s) (at least two):
Dessert Idea(s):
Part 2: Recipe Outline & Key Ingredients
Choose ONE of your main dishes and ONE side dish from your menu above. Outline the key ingredients and basic steps.
Main Dish: ____________________________
Key Ingredients:
Basic Steps/Techniques:
Side Dish: ____________________________
Key Ingredients:
Basic Steps/Techniques:
Part 3: Shopping List & Sourcing Plan
List the essential ingredients you will need for your entire planned meal. For each, indicate where you might source it (e.g., Farmers Market, Local Grocery, Your Garden, etc.)
| Ingredient | Quantity Needed | Sourcing Location (e.g., Farmers Market) | Estimated Cost (Optional) |
|---|---|---|---|
| Example: Butternut Squash | 1 large | Farmers Market | $3.00 |
Total Estimated Budget (Optional): _______________