Monday, 29 August 2016

Haricots secs: Ioannina, GRECE

Les haricots secs cultivés au village Gorgopotamos dans la région d’Epire, à 100 km d’Ioannina!

Friday, 26 August 2016

Logo for our school

Next September, I´ll ask my pupils to create a LOGO/MEME to represent our school, similar to the one made in BUSTENI (ROMANIA).  
It´ll be a contest and the best one will represent us. This is a provisional one.
We´ll use the fantastic logo created by Eric too.



Wednesday, 24 August 2016

Natural disaster in Lafrançaise


My 3 rows of broad beans are on the way of a mole. After 3 weeks of underground trafic they are almost destroyed

Recipe Black lentils

BLACK BELUGA LENTILS/ CAVIAR LENTILS
    VARIETY: BELUGA,CAVIAR,BLACK LENTIL
ORIGIN: SPAIN

(IES AUGUSTO G.LINARES-SANTANDER-SPAIN. Teacher: Aránzazu Iturrioz)
23 August

Although is not easy to find it in Europe, chiefs consider that this black pearl offers us excellent visual effects and can be a very good accompaniment in salads and soups. Beluga lentil is a very small lentil (4 mm), round and shiny black with yellow cotyledon. Lentil keeps black color after cooking. It has a thin skin that does not break when cooking. This lentil is characterized by its high protein level. 
 CALIBER: 3-4 milimeters

lenteja-caviar-a-granel.jpg20160823_140152.jpg20160823_140326.jpg


20160823_140413.jpg


MY RECIPE

  • THIS TIME, I HAVE COOKED THE BLACK LENTILS IN THE TRADITIONAL WAY:
BOILING SLOWLY, WITH LITTLE PIECES OF CARROTS, RED AND GREEN PEPPER, FOR ALMOST AN HOUR. THEN ADDING SOME PIECES OF SPANISH SAUSAGE “CHORIZO” FRIED IN OLIVE OIL AND SOME CUT ONION.
THEY KEEP THEIR BLACK COLOUR AFTER COOKING AND THEY TASTE NICE.

  • NEXT TIME I´LL MAKE A SALAD WITH THESE BLACK LENTILS BECAUSE THEY DON´T BROKE AND STAY FIRM.

Tuesday, 16 August 2016

Surprise: "a present for Pylo's little beans from Mr Bean"

Last week I met our dearest friend Athanasia Zafeiropoulou in Kalamata's beach and she had a present for my pupils.  Food cards for classifications, measurements and whatever we can imagine. Amazing! Kids will love them.Thanks!!!

Kalamata's folk market.

              “Selling pulses in folk Kalamata market”.  Names of pulses as they are in the photo.
Beans from  Prespes (Greece)
Fava from Feneos (Greece)
Medium beans from Canada
Chickpeas (importing)
Black eyed beans (importing)
Green beans from Australia
Thick beans from Prespes (Greece)
Medium beans from Chrisoupoli (Greece)
Elephants from Prespes (Greece)
Lentils from Kozani (Greece)

Mumbai Pulses at Marwari Vidyalaya High School

Thank you Vishal J Sawant!



Thursday, 11 August 2016

Experiment with seeds in Busteni, Romania

Iuliana's Ciubuc work posted on materials in twinspace. Very nice logo!!!
Comments about day of germination and growth and types of legumes needed



Exchanging seeds...to be continued

Seeds from Slovenia have arrived and will be planted at Petroupoli by students of 4th Junior high School in September. Thank you Katja Koprivnikar!



Wednesday, 10 August 2016

Coco bean diary (Lafrançaise)



Sown on the same day, Azuki grew faster in pots than in the ground.
  • Flowers (49 days in pot) (73 days in the ground)
  • Green pods (57 days in pot) (84 days in the ground)
  • Dry pods (75 days in pot) (99 days in the ground)








Excepted for the flowers that appear on day 30 for a pot growing, compared to day 40 for a ground growing, both had a very similar growing, ending with dry pods in less tha 80 days


Monday, 8 August 2016

Planting lentils in pots

Planting beans in pot and then in a flower pot in open garden

Hello . My name is Maria Kontoula and I teach science in the Junior High School of Krokos in Greece . When the previous school year was ending , we plant beans and lentils in pots . So when school ended I put some of these and I planted in flower pots . I have not collected anything , but at least our plants have flowers . So I hope .



The  last  two  pictures  have  been  taken  in 8 of August

Friday, 5 August 2016

Et en Italie......?

En Italie on mange aussi la soupe d'haricots,des haricots rouges et des petits pois!

Thursday, 4 August 2016

Nutrition Introduction Activity


Aims:

Understand that pulses are in the same food category as meat: “protein group”
Acquire basic knowledge about a balanced alimentation.


Materials:


Set#1: 42 cards (photo and translation) Download pdf


Set#2: 42 cards (photo and nutrient composition) Download pdf


Process:


Step1


Create little groups (3-4-5 students)
Deliver Set#1 to each group
Task: “gather the cards in categories”
Whole class synthesis on magnetic or interactive board
Problem: you can classify food with logic: (egg-chicken) (milk-beef-veal) (milk-soda-oil), but some foods remain and you must class them in a catchall category

Step2


Create little groups (3-4-5 students)
Deliver Set#2 to each group
Task: which card can represent the best each category?
(fat->oil / carbohydrates->sugar / protein->tuna)
Task: “gather the cards in categories”
Whole class synthesis on magnetic or interactive board
Some vegetables (pulses) contain proteins. They can be grouped with meat (fish-egg) in a “protein group”
The other “vegetables” have a similar composition as “fruits”
The milk products, «Dairy group” contain protein but also a lot of fat
Food from the “grain group” (Bread, rice, potatoes, pasta) is high in carbohydrates and low in fat
The catchall category contains the foods and drinks high in fat and/or sugar to use sparingly

  


Download Nutrition Introduction Activity in pdf

Kids recipe for lentils soup

This is a "summer" version  with tomato very easy and tasty. The same procedure offers different tastes by changing spices and instead of tomato we boil them just with oil and add much vinegar on the plate served


Monday, 1 August 2016

Anisacate's carob trees

 Impressive carob trees over 50 years old in Anisacate Argentina ( our partner's Dr Jose Louis Cabrera photos)




And 10 interesting facts about the carob tree:

1. The Carob tree prefers a dry climate and is native to the Mediterranean.
2. The fruit of carob is called a pod and is edible.
3. The pod not only contains many small beans, but also a semi-sweet pulp.
4. Locust bean gum is made from the pulp of the pods and used as a stabilizer, emulsifier or thickener.
5. Carob pods contain iron, magnesium, calcium, vitamins A, B2, B3 and D plus etc.
6. Carob pods can be ground into flour and used as cocoa substitute for chocolate flavoring.
7. Carob contains just 1/3rd of the calories of chocolate so great if you are on a diet.
8. Carob pods are almost fat free.
9. Carob is non-allergic-great if you are allergic to chocolate
10. Carob has various other applications including the production of cosmetic facemasks, fodder for livestock and firewood to name a few.

Canned peas or Lentils?

From our partner Dr Jose Louis Cabrera in Anisacate, Argentina this interesting dilemma: what should one family that has to be extremely careful with the money spent  pick and buy?