How can you tell when a carrot is ready to pick? Are all carrots orange? How can you tell a plant is in the mint family? What part of the plant is the broccoli head we eat? We addressed all these questions in our kids Garden to Kitchen Cooking Classes earlier this summer. Each class started in the garden where we explored or did a scavenger hunt. Then the kids were split up into smaller groups and given recipes to read over so they could find the ingredients that they needed to harvest from the garden.
Everything we grow in the garden is selected so it can be picked by many little hands. The kids harvested beets, carrots, collards, cucumbers, dill, parsley, basil, chard, kale, wax and green beans, and tomatoes.
Our first class focused on carrots and beets. One group made carrot pancakes with whole wheat flour and then a carrot ribbon salad with carrot top pesto. They used a peeler to make long thin strips of the carrots, which are a much easier way to prep carrots if you have small hands and a small knife. The other group made whole wheat chocolate beet muffins, plus a beet and apple salad.
Our second class continued our healthy breakfast and salad theme. There were three groups and they made baked oatmeal with blackberries, mini frittatas with garden herbs, and mini muffins with blueberries. While those were all in the over they made salads featuring cucumbers, kale, chard, carrots, and snap peas with homemade dressings: ranch, sesame, and balsamic.
If your child missed out on these classes they could still join in the fall! We’re offering one class on October 16th, from 2:30-4PM, for kids in 4th-7th grade. The class is open to kids from all towns and will take place at 37 Wheeler Road in Grafton. Cost is $20/child, and all proceeds support CHP’s efforts to provide fresh produce for those experiencing hunger. Space is limited, so sign up today!
This is one of the most popular recipes that kids have loved again and again. It is easily adapted with whatever leftover cooked vegetables you have, and makes kid-sized portions.
Adapted from Sprouted Kitchen. Makes 24 mini muffin frittatas, or 12 muffin frittatas.
- 9 eggs
- 1/4 cup milk
- 1 tsp. sea salt, divided
- 1 tsp. fresh ground pepper
- 2.5 cups of cooked filling, such as peppers, onions, potatoes, tomatoes (sundried or fresh), broccoli, asparagus, chopped small, cooked pasta or rice, beans
- 1 T. extra virgin olive oil, divided
- 3 Tbsp. chopped herbs, such as chives, parlsey, thyme or mix of these (plus more for topping)
- 8 oz. cheese
Preheat the oven to 350′. Grease a standard muffin tin or mini muffin tin.
In a large mixing bowl, whisk together the eggs, milk, cheese, 1/2 tsp. salt, and pepper until well blended. Then add in any vegetables, grains, or beans being used for the filling and stir to combine.
Fill the muffin tins a generous 3/4 of the way full. Bake on the middle rack for 12-15 minutes for mini-muffins, or 18-20 minutes for regular muffins.