Have you visited your local farm lately? We took a trip to ours and learned about veggies, giving back and kindness.
We danced our way in and were greeted by a wonderful quote.
“I would like to go to the fields and glean among the ears of grain behind someone who may show me kindness.”
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.
“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!
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.
Grandma DiDi explained the difference between curly kale and dinosaur kale. The cub couldn’t wait to try some.
Fresh produce and sunshine!
Heading back to the farm stand to buy some produce.
Grandma DiDi and the cub decide on some dinosaur kale. The cub gets to pick her favorite bunch.
The Kitchen Cub was here… Get out and support your local farmers. Take your kids along for a fun adventure.
And guess what??? She ate the dinosaur kale raw when we got home. 😋
Need an easy snack that your kids will love that also has some nutritional value to it? Look no further – an easy recipe that will satisfy that salty craving all while eating your greens! It’s a win-win situation!
The cub began by helping strip the kale from the stems.
Grandma says, “Way to go”!
Once all the kale had been stripped, the cub stopped for a snack. Raw kale for the win!
Next up, the cub oils the baking sheets.
And tosses the kale in the oil and adds some salt for flavor.
While the kale bakes in the oven, the cub gets to work prepping the toppings. Popcorn wouldn’t be complete without a little cheese! Yes, this task necessitated a princess and some help from Grandma!
After the kale was cooled, the cub crushed the chips into small pieces.
But she needs to taste them first to make sure they are just right! Delicious!
Once all the kale has been crushed, Grandma DiDi adds the popcorn to the mixture. We used pre popped popcorn from the store, but you can make your own if you prefer.
The cub stirs it up so that all the popped kernels are covered.
Grandma DiDi does the final toss!
The finished product. It didn’t last long!
(Adapted from Smitten Kitchen Kale Dusted Popcorn recipe)
- A bundle of Lacinato kale (aka dinosaur or Tuscan) although, we used red curly kale
- 1 tablespoon olive oil
- Sea salt
- 4 to 5 tablespoons olive oil
- 1/3 cup popcorn kernels or bag of popped popcorn(we used 1 bag of Trader Joe’s olive oil popcorn)
- 2/3 cup finely grated Pecorino Romano
- Fine sea salt and freshly ground black pepper, to taste
- Heat the oven to 300°F. Rinse and dry the kale. Remove and discard the tough stems.
- Lightly brush two large baking sheets with olive oil. Arrange the leaves in one layer on the prepared baking sheets, sprinkle lightly with salt, and bake for 12 to 14 minutes, until the leaves are crisp. Let cool completely. In a food processor, with a mortar and pestle, or even with a muddler in a bowl, grind the kale chips down into a coarse powder.
- Make the popcorn (Directions from Smitten Kitchen): Place 3 tablespoons olive oil and 2 or 3 kernels of popcorn in a 3-quart or larger pot. Turn the heat to medium-high, and cover with a lid. When you hear these first kernels pop, add the remaining kernels and replace the lid. Using pot holders, shimmy the pot around to keep the kernels moving as they pop. When several seconds pass between pops, remove from the heat. (Or use your preferred brand bag of popcorn heated in oven on tray for just a couple minutes.)
- Transfer to a bowl, and immediately toss with the remaining 1 to 2 tablespoons olive oil, kale dust, Pecorino, salt, and a few grinds of black pepper. Toss until evenly coated. Taste, and adjust the seasonings if needed.
Did I mention we eat a lot of popsicles? We’re definitely on a popsicle kick with this heat! The cub helped Grandma DiDi create the perfect berry (with greens) popsicle. As always, no added sugar!
Four whole ingredients, that’s it! Strawberries, blueberries, kale and broccoli.
First, we had the cub help us tear the kale off the stem. Drop the kale leaves in a bowl of cold water and clean the leaves thoroughly. Wash strawberries, blueberries and broccoli.
Have your cub add all the ingredients into your blender (or Vitamix in our case). Add water or juice if you want it to be sweeter and blend.
The cub watches as Grandma DiDi pours the mixture into the Koji Popsicle Mold.
Have your cub help place the holders in each mold making sure that just a tiny bit squishes out the sides. Pop in the freezer for two hours and enjoy!
They are fruity and delicious and the perfect treat for a hot summer day. There is no easier way to get your little one to eat their veggies. Our cub has been eating these from day one and has no idea popsicles don’t usually include vegetables . Hoping to keep it this way for as long as possible!
Berry Veggie Popsicles
(Makes approximately 8 Koji popsicles)
1 cup strawberries
1 cup blueberries
1/4 cup raw broccoli
1/2 cup lightly packed raw kale
3/4 cup water (or juice of choice)
- Combine all ingredients in a blender or Vitamix.
- Blend and add more liquid if necessary.
- Pour mixture into popsicle mold.
- Drop popsicle handle in and make sure you can see through mixture lightly squish out the sides of the handle.
- Place in the freezer for two hours and enjoy!
*If you have extra mixture left over, serve it as a smoothie!