Monday Group (this week on Tuesday due to Thanksgiving long weekend)
This week we made our own pasta sauce with rotini noodles and garlic bread. The children continued to work on their cutting skills (a work in progress, but so far no one has cut themselves!). They cut up yellow, orange and green peppers, celery, tomatoes and onions. Then we added everything into the pot with some crushed tomatoes, tomato paste, garlic, salt, pepper and pepper flakes. We also had a glass of milk/water to wash it all down. We talked about the Canada Food Guide again http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php and that we had three food groups in this activity. We talked about onions' benefits and why they make you cry.
Pearly white onions are chock-full of vitamin C, B1 and B6, along with a healthy dose of potassium, phosphorus and fiber.
Wednesday Group
Why do onions make you cry?
When you cut an onion, you break cells, releasing their contents. Amino acid sulfoxides form sulfenic acids. Enzymes that were kept separate now are free to mix with the sulfenic acids to produce propanethiol S-oxide, a volatile sulfur compound that wafts upward toward your eyes. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away.
Tomatoes are an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus.
Celery is very rich in vitamin K and also contains folate, vitamin A, potassium, and vitamin C. Dietary fiber - despite being mainly water, celery also provides a fair amount of dietary fiber
~Mrs. Carr
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