Marsha K. Weaver uses this game with a variety of audiences, from kids to older folks. It is easy to do, and you can vary it with seasonally available produce.
1. Place a variety of common and unusual vegetables and/or fruits in clean crew-type socks.
2. Pass the socks around the group. Have each participant feel and smell the item through the sock (without taking it out) and write the name of the item they suspect on a sheet of paper, numbered from 1 to whatever number of items you are using.
3. After everyone has had a chance to feel and smell the items in the socks and record their answers, ask for guesses and pull them out one by one. Discuss the nutritional aspects of each item and possible preparation methods or favorite ways of eating. Sample some of the more unusual or exotic items.
4. Depending on budget and type of event, you can sometimes give some of the produce items individually for prizes or put several in a basket for a bigger prize.
This idea can also be used for wellness fairs. And it will make a GREAT fun game for National Nutrition Month this year since the theme is centered around fruits and vegetables.
Here are our favorites for fruits:
• star fruit – fun shape
• kiwi – beautiful color
• avocado – used like a vegetable but botanically it is a fruit
• tangerine – easy to eat on the go
• lemon – great for salads
• apple – great for snacks
• pear – easy to guess but makes a great snack
And here are our favorites for vegetables:
• sweet potato
• egg plant
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.