At the Farmers' Market with Kids: Recipes and Projects for Little Hands

At the Farmers' Market with Kids: Recipes and Projects for Little Hands

Leslie Jonath

Language: English

Pages: 168

ISBN: 0811875024

Format: PDF / Kindle (mobi) / ePub


"Finish your vegetables!" becomes a phrase of the past when kids discover the diversity and deliciousness of farmers' markets. From exploring the vibrant booths to selecting produce and tasting the unique flavors each season brings, the farmers' market provides a fertile playground for kids and brings families together while building healthy habits and supporting sustainable eating. At the Farmers' Market with Kids profiles the fruits and vegetables available at most farmers' markets, explaining how to tell which ones are ripe and how to store them. With age-specific tips that cater to children of all ages, plus 65 nutritious and kid-pleasing recipes to put your farmers' market spoils to use, this cookbook makes it easy for everyone in the family to eat healthfully and live well.

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should have 4 cups. Place the corn in a large bowl. 3. Add the salt and honey and stir gently with your hands to coat the kernels evenly. Divide the kernels between the baking sheets and spread them in a single layer. 4. Bake the kernels until crisp, about 2 hours. Let the kernels cool completely on the baking sheets. The corn bites can be stored in an airtight container at room temperature for up to 3 months. KIDS CAN cut parchment paper for the baking sheets • husk the corn and remove the

Because watermelon, true to its name, is full of water, it is perfect for making this dessert. The mystery of gelatin is fun for kids to observe as they watch it turn from a liquid into the familiar jiggly dessert. You can use a clear glass bowl so that kids can see the berries swimming around in what looks like a big fruit-filled aquarium. When you add the berries to the gelatin mixture is crucial: The mixture must be partially set. If you add them too soon, they will float to the top. [serves 6

pound dried lasagna noodles 2 cups Tomato Sauce from Scratch or other high quality tomato sauce 6 to 8 small summer squashes, trimmed and cut lengthwise into �-inch-thick slices One 15-ounce container whole-milk ricotta cheese 2 cups grated mozzarella cheese � cup grated Parmesan cheese 1. Preheat the oven to 400°F. Coat a 9-by-11-inch baking dish with 1 tablespoon of the olive oil. Rub the dish with the garlic halves, then break up the garlic and leave the pieces in the bottom of the dish.

Pumpkin Purée Many people buy pumpkin purée in a can for making pies and other recipes, but it is easy to prepare at home with kids. The best variety to use is Sugar Pie, which has a light-orange flesh and sweet flavor. A 6-pound pumpkin will make enough purée for 12 tartlets. [makes 2 cups] 1 Sugar Pie pumpkin, about 6 pounds 4 cups water 1. Preheat the oven to 350°F. 2. Cut the pumpkin in half lengthwise. Place each half, cut-side down, in a shallow baking dish. Add 2 cups water to each

noodles and fish sauce can be found in the Asian section of many grocery stores. [serves 6 to 8] � pound thin rice stick noodles 1 medium carrot, grated 2 tablespoons peanut oil � cup chopped cilantro � cup chopped basil � cup finely chopped green onion tops � cup chopped mint � cup chopped dry-roasted peanuts KIDS CAN cut the noodles • grate the carrot • rinse and dry the lettuce leaves • pull herb leaves from the stems, then rinse and dry them • measure the ingredients for the wraps

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