I recently lamented a lack of interest in vegetables. Maybe Riana and Amelia were just having an off week… maybe it was too hot… maybe they didn’t get to help enough. Whatever the case, Amelia’s three new teeth are through (one more!) and the girls have been helping in the kitchen. I do not always remember to invite them to help. Sometimes I just want to get the meal cooked. But they do love to help, so I’m learning to be patient, allow more time, and let them bring their aprons and stools to the table. From washing leafy greens and tearing kale bits to setting silverware and grating cheese, the girls know how to be involved. However, the whole knife things scares me a bit and of course I nervously watched the entire time she carefully cut these turnips. I am thinking that some appropriately sized kitchen utensils might be on my wish list.
First I modeled the way to cut, then we did it together, and then-
She got to cut alone while I hovered. She was very careful with her chopping, stirring, pouring, and steaming. AND! AND, both girls are eating more veggies without fussing! Kale! Turnips! Kohlrabi! We ate it raw, sprinkled some onto pizza, and especially enjoyed the steamed/glazed turnip strips.
I fully acknowledge that what worked this week might not work the next time, but here is what has helped–
1. Let them be as involved as possible in the entire process- picking, planning, preparing, sampling…
2. Include at least one go-to item, such as cooked corn that they can sprinkle on top of new veggies or bits of chicken mixed in.
3. Sauces! I don’t mean ketchup to mask the flavor, but rather something subtle and complimentary. For example, I glazed the turnips in a bit of honey-lemon sauce and saved some extra glaze for dipping.
4. Don’t stress! Of course I want them to eat something, but I find that the less I allow myself to stress over the girls eating enough, the more enjoyable the meal is for everyone. So I’m trying to find my happy zen dinner spot.
Next up- swiss chard… I’ll let you know.
Recipe for Glazed Turnips
- Chop spring turnips into thin strips
- Make glaze (see below)
- Preheat pan with a bit of oil, then add turnips
- After a few minutes of sauteing turnips, add a dash of white wine and cover pan to steam for 2-3 minutes, until just slightly softened
- Add glaze, continue to saute until the glaze thickens/reduces a bit
- Serve warm
Glaze–
- Wisk together: 2 tablespoons apple cider vinegar, 1-2 spoonfuls of honey, 1 teaspoon lemon juice, 2 tablespoons garlic, salt, pepper, and spices to taste (we added a bit of salt, pepper, fresh rosemary, and a little bit of lemon zest)
- Mix 1 tablespoon corn starch into a bit of water and then add to the glaze
Enjoy!
Well, we have a few repeats from last week: kohlrabi, scallions, Chinese cabbage, and lettuce of course. But we also have some new players this week! Welcome Swiss Chard, Kale, and Fava beans. I have no real plans for you yet, but I’m sure we’ll get along just fine. I am armed with a new CSA cookbook and some helpful website suggestions to ensure that each of you are appreciated.
Tonight I am thinking of the challenge that plagued our table this past week: getting young children to eat all these new veggies.
First, I will say that we do have some cards against us this week~ Amelia is cutting four new teeth, Riana spent one day completely sick, it has been quite humid… None of these factors make anyone want to eat. Yet, for girls who love their broccoli trees and devour asparagus, corn, snap peas, etc, I was not expecting the level of resistance I got during week 2 of CSA goodness. We try not to make food a high pressure thing, but do ask that they try a bit of the meal. Usually after a bite or two, they are hooked. This week, they ate a lot of yogurt and fruit. Maybe that’s just what sounded good in the heat and with the other factors. My goal this week is to involve them much more in food prep. So recap: summer food goal one is to make all of our own salad dressing (so far, delicious) and number two will be to help the girls become more open to these new vegetables. Ideas appreciated!
Today we enjoyed our second Thursday visit to the farm. Since we opted for a working share, we spend a few hours helping around the farm. So far, I appreciate this added connection to our food. The girls are happy to help for awhile and every happier when it’s time to play in the gorgeous play area that includes a little house, swings, and not one, but two sandboxes.
Here is this week’s take-home:
Last week we managed to have almost everything consumed before today. My Mom was more than happy to take some greens off our hands of course. But this week’s share looks even bigger. Good thing we have some visitors! (Ry’s sister is here and his Dad arrives this weekend!!!) I think it’s time to invest in a good CSA cookbook. Meanwhile, I’m taking suggestions- for cookbooks and websites. I need more information on storage, prep, what’s edible, how to store longer term… the likes.
This week’s list: mixed greens, Napa cabbage, frisee, cilantro, scallions, spring turnips, and an alien looking thing called kohlrabi. Meal plans anyone?
I took a little break from my usual bread for awhile. I have been experimenting with the whole soaking grains concept. From this experiment, I will continue to soak oats (which we eat lots of), rice (ditto), quick breads (can’t hurt), and pancakes (because I think they’re quite improved with the sour dough taste). But I am back to my five-minute-a-day bread method. Ahhh, it’s good to be back, and just in time for summer heat. So unless we hit another cool, rainy stretch, there probably won’t be much bread baking.
Last holiday season, a second book was released and it includes a lot more ideas about using whole grains (and even offers a chance to try it with sour dough!) This prompted a steamy sauna baking session as I made bagels! It’s been awhile since I first made bagels myself, and last time it was so my Mom could have her own gluten-free variety. This time, I used the master recipe to make whole wheat (and spelt) bagels. They are not that pretty (we’ll work on formation next time) but what is lacking in presentation is made up for in fresh goodness.
I added homemade yogurt-cream cheese for a delightful snack. The cheese does take time to make, so it requires advance planning but little hands on time.
You will need: plain yogurt, a thin dish towel (or cheesecloth if you want to get fancy), a glass bowl, a strainer, and twelve+ hours.
- Set the strainer over the glass bowl and make sure it’s a free standing arrangement.
- Put a couple cups of yogurt into the dish towel and place the dishtowel in the strainer.
- In a few hours, you can try gently squeezing the towel to get some more liquid out. I think I read that you can tie the towel so more liquid drains out faster? I didn’t tie it.
- The next day, you will have a bowl full of whey and a dishtowel full of a creamy yogurt cheese!
The whey can be kept refrigerated in a mason jar (or anything glass) for a couple months. A couple table spoons will help soaked beans to be softer and less gas-inducing. Soak whole wheat flour with a bit for a much softer whole wheat bread!
And the cheese? Think apple slices, celery sticks, and of course bagels!
