Tag Archives: csa
We got the first batch of zucchini in our CSA basket this week, and so I made ratatouille. I knew my seven-year-old would eat it, because ever since he spent that three months begging to watch Ratatouille, Pixar’s bizarre little tale of a rat who wants to be a chef, he loves the dish. (It’s awesome with fish like this Pan-Fried Tilapia with Ratatouille Sauce.)
We also got some of the same things I’ve talked about in previous posts: Strawberries, peas, red bunching onions that disappeared into my morning scrambled eggs, and more lettuce.
Lots of kids have food aversions that are taste or texture based, but sometimes it’s more of a mental game than a cooking one. You can’t always control these things. I could have made fake Pixar videos until I was blue in the face but it had to be a real animated rat that convinced my son to try ratatouille, and now it’s a guaranteed vegetable hit. If only we could convince Disney to come out with Pirates of the Leafy Greens, we’d be away to the races.
This week we got: sugar snap peas, strawberries, baby bok choy, lettuce and garlic scapes.
Garlic scapes are these wild things that I had never ever seen before we did a CSA the first time and they are amazing in stir fries, salads, and you can even make pesto with them (please note that is a reader recipe!) We eat pesto a lot because my kids do not love tomato sauce on their pasta. So although I haven’t actually made the pesto yet, that’s the plan for tonight after the kids are in bed.
However, I also discovered my two year old will eat them raw. It gave his kisses quite the added aroma.
The strawberries, well. I give you this really great Strawberry Blossom cupcake recipe but my kids still just eat them up.
The peas were also really simple, with one twist: We had to de-string every pod (I just snap the top off and peel) or else the kids dug their heels in. But then my kids ate them every way I served them: Raw, steamed and tossed with a bit of butter, blanched to make them a bit soft and then put into a stir-fry, into which I also put some of the baby bok choy. This Sesame Bok Choy made the menu, but for my kids it ended up being a “try a bite” side dish rather than a hit, which is fine.
I feel like we kind of conquered Mt. Lettuce this week. It was amazingly sweet and yummy, which helped, but I also hit on the idea of trying a variation on these Fresh Rolls With Spicy Almond Dipping Sauce.
I’d hoped to take a trip up to the farm and tell you all about it, but my kids came down with a stomach flu, an almost perfect 12 hours apart, over the holiday weekend. That was not a Pinterest moment!
What have your kids eaten that surprised you?
First photograph: istockphoto.com; second, my counter.
(The first post about my family’s farm share/CSA experience is here.)
This week’s box held strawberries, rhubarb, asparagus, lettuce, green onions, a small amount of kale, and heirloom storage carrots. The carrots reminded me that one of the things I like about the CSA is that not only do you get heirloom varieties, sometimes you get the produce that isn’t as uniform – carrots that are all twisted up; giant sweet potatoes. I like that my kids are growing up seeing a bit more variety, especially as we now know purple vegetables may be nutritional rock stars.
What they ate:
Carrots are something my kids usually eat anyway, but we did have to talk my 2 year old through the colour situation. I think he was suspicious the lighter ones were parsnips, which he does not love (yet).
My elder child was pretty happy to take a purple carrot to school in his lunch. (Proving Andrea’s point from the last post: Raw can be best.) I also found out he has become a Rhubarb Coffee Cake dealer, as he asked me for extra pieces for his friends. My younger son’s teacher asked if we would send another cake for snack so…that is the runaway hit recipe of the month. (Ours was nut-free.)
I decided to get creative with the asparagus and tried this Asparagus Brunch Bread so that we could take it to the beach. My youngest pulled the asparagus out, but hey: portable asparagus! And it is just as pretty as the picture. As a bonus, we used some green onion in that recipe. More is slated for a quiche (“egg pie”) later this week.
For kale, it really was a small amount, so I chopped it very finely and served it in a stir fry with rice. Some kids won’t eat vegetables “jumbled up,” I know, but with my kids the make-it-tiny method’s worked for getting leafy vegetables into their diet. (Another option: Spinach or kale orzo; there’s a recipe for Spinach Orzo here.)
I wanted to make some kind of recipe with the strawberries, but nope, my kids ate them.
Some of our lettuce went to feed a colleague’s rabbit. The lettuce remained our biggest challenge and I had a head go bad in the fridge. At least we have a compost bin!