Farm Days

Farm Days

Have you visited your local farm lately? We took a trip to ours and learned about veggies, giving back and kindness.

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We danced our way in and were greeted by a wonderful quote.

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“I would like to go to the fields and glean among the ears of grain behind someone who may show me kindness.”

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The greatest part about our local farm is this – they only take pay-what-you-can donations for what you buy. Hard not to want to support such a great cause.

Grandma DiDi shops at this farm weekly and always gives a little extra. She takes the cub from time to time. I hope the cub learns to be as generous as her Grandmother who gives so much to others. And not just with monetary contributions, but with her time. She’s the greatest example of kindness to others.

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“What are these?”, Grandma DiDi asked.  The Cub explained that they were carrots hiding in the dirt!

Teaching youngsters where food comes from gives them greater appreciation and understanding for what they are eating!

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The Cub headed to the chickens to see what they were eating. The farm feeds the chickens all their own produce. On the menu today – eggplant.

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Grandma DiDi explained the difference between curly kale and dinosaur kale. The cub couldn’t wait to try some.

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Fresh produce and sunshine!

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Heading back to the farm stand to buy some produce.

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Grandma DiDi and the cub decide on some dinosaur kale. The cub gets to pick her favorite bunch.

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The Kitchen Cub was here… Get out and support your local farmers. Take your kids along   for a fun adventure.

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And guess what??? She ate the dinosaur kale raw when we got home. 😋

 

 

 

 

Savory Pumpkin Bread

Savory Pumpkin Bread

Fall has arrived and that means everything Pumpkin! Grandma DiDi has been experimenting in the kitchen and whipped up this savory pumpkin bread!

The cub is at an age where not every morning is created equal. As she navigates her big emotions, we often invite her toys to join in on the cooking process to keep her engaged. Whatever it takes! 🙂

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The cub began by cutting the chives. She followed Grandma DiDi’s lead.

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Next up, they mixed all the wet ingredients together starting with the pumpkin.

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Followed by the yogurt. The cub is at an age where she wants to do everything by herself. We guide her with assistance when needed.

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Stir, whip, mix! The cub loves this part!

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Now the cub helps add the dry ingredients.  In goes the flour.

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Nothing better than the smell of spices! Even ones that aren’t sweet.

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A new fun activity is grinding the pepper. She can do it all be herself!

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In go the chopped chives! Sprinkle them everywhere!

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The cub takes her stirring duties seriously. With all that flour, the dough is getting really thick! “Look how strong I am,” the cub explains!

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Again, the cub is not always willing to participate. And she does want to do everything herself. Grandma DiDi has to offer help in this scenario. The cub does not approve.

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Once the dough is added to the bread pan, the cub gets to sprinkle hemp and chia seeds to the top. Now it’s time to bake!

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Ding! The bread is cooked to perfection. Perfect for a sandwich or just warm with butter or a cheese spread! Dig in!

Savory Pumpkin Bread
(Adapted from chefdehome.com)

Ingredients

  • 1 cup pumpkin puree
  • 2 cups whole wheat flour
  • ½ cup sugar
  • 1 cup non-fat greek yogurt
  • 2 eggs, room temp
  • ¼ cup oil (canola, olive or oil of choice)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ginger
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 TBSP fresh chives or thyme (or both if you’d like)
  • ¼ tsp black pepper
  • ¼ cup hemp seeds (more for top)
  • ¼ cup chia seeds (more for top)

Directions

  1. Preheat oven at 350. Grease a 5 X 9 inch pan
  2. In a medium bowl, add wet ingredients: eggs, oil, and yogurt. Whisk to break eggs and mix in yogurt. Add pumpkin puree and combine well. set aside
  3. In a large bowl, add dry ingredients: flour, spices and sugar. Mix well with fork to distribute evenly. Add wet ingredients in 3 batches and fold in until flour is moist and well blended. Add seeds and herbs.
  4. Transfer to prepared baking pan and bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Let cool in pan for 20 minutes then loosen sides and turn out of pan.
  5. Slice thin and toast with butter or make sandwiches. Suggested ideas are cream cheese and olive, turkey and cheese. Peanut butter and jelly actually works, too!

Lunch Box Ideas

Lunch Box Ideas

It’s that time of year! Kids are back in school and the lunch boxes are pulled out and dusted off ready to take on the school year.

The cub started 3 Day Preschool last week and it’s her first year eating lunch at school. We purchased a Planet Box and a friend from school gifted us the Omie. Both are fabulous lunch boxes!

We prepared two fun and healthy lunch box ideas that incorporate some of our old recipes! Scroll down for links to the recipes!

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Omie lunch box:

  • New savory pumpkin bread (Recipe to come) to make a sunbutter and apple sandwich
  • Roasted seaweed
  • Watermelon balls
  • Grapes
  • Brown Butter Pumpkin Cookies

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Planet Box

Artichoke and Dip Dip

Artichoke and Dip Dip

The ancients considered the artichoke full of health benefits, including uses like a diuretic, a breath freshener, and even a deodorant. Thankfully we’ve developed different forms of deodorant over time.

Grandma DiDi grew up a few miles away from the artichoke capital – Castroville – and recalls it being a staple at the dinner table when she was growing up. We hope to pass the same memories onto the cub. And this veggie is a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list.

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The cub begins by seasoning the water, that we used to steam the artichoke, with herbs, garlic and oil.

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While the cub takes an apple juice break, she watches Grandma DiDi carefully cut and trim the artichoke outer leaves.

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The cub can’t wait to use the scissors to help trim the leaves.

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While the artichoke steams on the stove, the cub helps prepare the dip dip.

The base of ours is greek yogurt. You can also use plain melted butter or mayonnaise as a dip.

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The cub added mustard to the yogurt.

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Then curry for added flavor. She mixed it up and waited for the artichoke to finish cooking.

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Once the artichoke was complete, the cub dug in with a big munch! She loves artichokes!

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Enjoy! What kind of dip do you like to use when eating an artichoke?

Artichoke and Dip Dip

Ingredients

  • Fresh artichokes (as many as you would like)
  • 1-2 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 tsp dried Herbs de Provence or oregano
  • Enough water to cover half of the artichokes

Dip Dip

  • 1/2 cup good plain greek yogurt
  • 1/2 tsp Dijon mustard
  • 1/2 – 1 tsp curry powder (depending on your taste – start light)
  • 1/4 tsp garlic powder

Directions

  1. Wash the artichokes well under running water; pulling leaves out a bit to rinse away any dirt or residue
  2. Trim top off with serrated knife and pull outer smaller leaves. If you want, snip all leave tops off with scissors (this removes little stickers on tips of artichoke leaves).
  3. Place right side up in saucepan that will comfortably hold the number of artichokes you are cooking. Fill with water to about half way up artichokes.
  4. Add oil, herbs, and chopped garlic to water.
  5. Place artichokes on stove over medium heat and cover.
  6. Cook for 30 – 45 minutes or until artichokes are tender when heart is pierced with a knife or fork. When the artichokes are done, drain all of water off and turn them upside down to make sure all water is out. (keep an eye on water level – it can evaporate so you may need to add more hot water during cooking time)
  7. To make dip, blend yogurt, curry, garlic powder and mustard together. Cover and let sit in refrigerator for an hour.
  8. Artichokes can be eaten hot, warm, room temp or cold and hold for days in refrigerator after being cooked.

Notes:

  • When choosing artichokes at the market, look for those with leaves that are tightly closed and when the leaves are squeezed gently there is a squeaking sound. These are the freshest!
  • Artichokes can also be placed on a steamer plate to cook.

Summer Nectarine Salad

Summer Nectarine Salad

We are seriously digging this salad! Sweet, tangy and refreshing. It goes well with chicken, fish or on its own. The cub loves it, too!

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Grandma DiDi is known for many of her talents in the kitchen, but salad dressings have to be at the top of the list. She always makes her own and it always makes the salad.

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She also always recycles old jars. The cub helps her add the oil to the jar as the base of the dressing.

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She destems and adds the fresh thyme to the jar.

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A touch of salt and pepper.

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A fun activity that the cub doesn’t always get to try is zesting. She really enjoyed this step!

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Stop and smell the ingredients.

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Big squeeze of lemon into the dressing. These lemons are crazy big, but also big in flavor!  And they come from GG’s (great grandma’s) lemon tree.

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Next up, the cub chops the peppers for the salad.

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Watching Grandma DiDi cut the corn off the cob is so interesting. She was fascinated.

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Grandma DiDi shows the cub how to sprinkle all the salad toppings over the lettuce to make it look pretty.

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It’s the cubs turn! Nicely done!

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The finished product! Hurry, make this salad before summer ends! Nectarines and corn are delicious this year!

 

Summer Nectarine Salad

Ingredients
(6 – 8 side servings)

  • 1 – 1 ½ bags of mixed greens of choice
  • 1 ear corn (raw or grilled), sliced off cob
  • 1/4 cup red onion, sliced into thin strips
  • 1 small Persian cucumber, sliced
  • ½ red bell, thinly sliced
  • 1-2 nectarine, sliced
  • Avocado, sliced
  • Good feta or goat cheese
  • Herbs: Mint, basil, dill and parsley sprinkled over

Dressing

  • 1/3 cup Trader Joes Orange moscato vinegar
  • 1/3  cup + 1 tbsp olive oil
  • 2 tsp lemon zest
  • 1  tbsp lemon juice
  • ½ tsp or more agave
  • Salt and pepper to taste
  • Dash of cayenne to taste
  • 1 -2 tsp fresh thyme

Directions

  1. Combine all ingredients for the dressing into container (jar) and shake vigorously. Set aside.
  2. In large bowl place lettuce in bowl.
  3. Layer the rest of the salad ingredients over lettuce.
  4. Toss with dressing right before serving.
  5. Enjoy!

Notes:

Add or subtract the herbs to your taste. If you make ahead, place a damp paper towel over the top of the salad and place in refrigerator for up to 1 – 2 hours.

 

 

Watermelon Granita

Watermelon Granita

During these hot summer days, there is no better way to cool down than with a delicious cool treat, like Granita! Not only is it the perfect mix of refreshing and sweet, it’s also a ton of fun to make. Let’s get started!

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We decided to use kombucha for the base. You could use water or juice as well.

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The cub adds her favorite part…sugar!

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Next up the cub chops the watermelon. One piece in the blender, one piece in the mouth! 🙂

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Grandma DiDi zests a lime and adds it to the blender.

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Then the cub gets to squeeze the lime for its juices. SQQQUUEEEEZZEE!

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They poured the kombucha mix into the blender and it was ready to mix.

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The cub covered her ears because it was really loud!

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Once it’s all mixed together, they poured the mixture into a 9 X 13 pan (metal works best) and put it in the freezer.

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Outfit change! Every 45 minutes they pulled it from the freezer to scrape it with a fork. This process insures it breaks into little fluffy ice pieces.

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The finished product… Summer treat perfection!

 

Watermelon Granita
(Recipe adapted from Kitchn)

Ingredients

  • 1/2 of a small seedless watermelon(any fruit you choose)
  • 1-2 tbsp of sugar (depending on sweetness of fruit)
  • 1/4 cup of ginger Kombucha (or water or other liquid you wish to use)
  • 1 lime, for zest and juice

Directions

  1. Mix together kombucha and sugar, set aside so sugar dissolves
  2. Cut the watermelon into small pieces
  3. Add all ingredients, plus lime zest and juice to blender and puree until smooth
  4. Pour into 9 X 13 pan
  5. Place pan in freezer and set timer for 30- 45 minutes
  6. Remove and scrape the granita mixture with fork and return to freezer
  7. Repeat scraping with fork 3-4 times and freeze for at least 4 hours before serving

Cotton Candy Popsicles

Cotton Candy Popsicles

Summertime means sun, lots of outdoor fun and a time when you can buy the most delicious fruit! One in particular – Cotton Candy grapes! If you haven’t heard of them, ask your local grocer if they are getting any in and make sure to grab a bag before they are gone. I know when they hit the shelves in our hometown they don’t last long!  They are super sweet and taste just like cotton candy.

We grabbed a bag and decided to make popsicles with them!  And these couldn’t be easier!

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The cub started by chopping the grapes in half. We wanted to keep some of the grapes in bigger chunks.

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The rest of the grapes she dumped into the blender.

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For liquid we added one squeeze apple juice box to the blender.

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A quick stir and then it was time to blend up the ingredients.

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Time to get the Koji popsicle mold ready for the mixture.

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In goes the apple grape mixture… oh, and a little friend joined in on the fun.

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Grandma DiDi, the cub and her friend all helped put the grape halves in the popsicle mold. The bigger chunks give the popsicle more texture.

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Last step before they go in the freezer is to put the sticks and caps on.  Notice that Grandma DiDi is getting a little help from a Santa sticker strategically placed on her arm by the cub earlier that morning.

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Finally! The sweetest popsicle on a hot summer day!

 

Cotton Candy Popsicles

Ingredients

  • 1 1/2 cups of cotton candy grapes; save about 1/8 cup just chopped
  • 1 7oz apple juice box

Directions

  1. Wash and prepare grapes
  2. Chop all grapes (reserve approximately 1/8 cup)
  3. Place grapes (except reserved) in blender
  4. Add 1 box of apple juice
  5. Blend for about 1 minute or pulse about 10 times
  6. Pour into popsicle mold
  7. Add reserved chopped grapes to each popsicle mold
  8. Freeze and enjoy. It should take 1 – 3 hours to fully freeze depending on the molds you use