Simmer Pot and Sustainability

Simmer Pot Recipe + Lesson Plan: Foraging, Sustainability & Marketing in the Ag Classroom

Objective: Students will explore the use of plant and fruit parts that would typically be discarded, develop an understanding of sustainability, and gain hands-on experience in dehydrating and marketing a product.

Note From Ferally: I love to use this an a lesson near the holidays. Citrus is in season so it is a great way to showcase a use of seasonal fruits and spices and doubles up as a holiday gift. Students design labels and packaging and present a marketing plan to the class as well. It is a really fun well rounded activity with a ton of educational angles to hit! Want to tailor this to your needs? Reach out and lets customize the lesson for you!

Simmer Pot Recipe: Ferally Inspired Homegrown Warmth

Ingredients:

• 1-2 dehydrated oranges, sliced (or fresh if you're just getting started)
• 1-2 dehydrated apples, sliced
• 1-2 dehydrated lemons, sliced
• 2-3 cinnamon sticks
• 2-3 star anise
• 4-5 whole cloves
• 2-3 whole allspice berries
• 1-2 tsp nutmeg
• Fresh rosemary sprigs (or dried)
• Water (to cover ingredients in your pot)

Directions:

1. Prep the Ingredients:

   • Slice the Fruits: Using a sharp knife, slice the citrus and apples into thin rounds. This step can be used to discuss knife safety and the best techniques for slicing fruits for drying. (Optional: Have students keep the peels on to retain more nutrients!)
   • Harvest Fresh Herbs: For this lesson, have students collect rosemary from your garden or from a local source. Discuss the role of rosemary in the recipe and its history in cooking and medicine.

2. Dehydrate the Ingredients:

   • Discuss and demonstrate various methods for dehydrating: air drying, using a dehydrator, or in an oven at a low temperature. Have students experiment with these methods and discuss the pros and cons of each.
   • You can create a class chart or handout for the dehydration process to link science concepts like moisture content and preservation.

3. Assemble the Simmer Pot:

   • Once dried, students will assemble their simmer pot ingredients in a jar or small bag for later use. They can choose whether to add the spices and herbs first, then layer the dried fruits on top for better aesthetics.

4. Marketing Exercise:

   • Now that the product is ready, have the students create a brand name and logo for their simmer pot blend. Discuss the importance of branding in agriculture and marketing for farm-to-table or local products.
   • Use tools like Canva or simple paper and markers to design and showcase their creations.

5. Simmer and Enjoy:

   • Students can then take their simmer pots home or use them in the classroom. Remind them to add water to their pot, heat it gently, and enjoy the fragrant aroma while discussing how this connects to agricultural sustainability.

Lesson Connections:

• Sustainability: This recipe promotes using all parts of the fruit, herbs, and spices, which ties directly into sustainable practices. For example, students can collect peels and cores that would have been discarded and repurpose them into a product that can be sold or gifted.

• Agriculture: Introduce students to the idea of farming beyond traditional crops. Discuss how local herbs and fruits can be grown for these types of products, including their potential economic benefits.

• Dehydration Methods: Teach about dehydration as a preservation method and how it applies to food storage, reducing waste, and increasing shelf life—critical concepts for anyone interested in homesteading or farming.

• Marketing: Have students create flyers, posters, or social media content as part of a mini-marketing campaign. This can tie into future units on entrepreneurship or business in agriculture, as students will gain practical skills related to product development and branding.