Keep those young minds sharp!
Now that school is starting, school lunch is on the minds of many moms and dads and caregivers. This gorgeous still-life of late summer veggies, courtesy of Davis Farm, is a load of opportunities for awesome school lunches. Keep those young minds sharp and ready to learn with fresh, healthy foods they want to eat, and keep it reasonable–in prep time and cost–for your peace of mind.
Browse the blogs and pinterest pages to gather great ideas. Planning ahead will reduce your work load and take away some of the daily stress. Here are a few other tips:
- Keep it simple! Younger kids often like fewer ingredients in each dish.
- Provide variety! Make sure choosy kids have enough to select from.
- Include fresh fruits and vegetables! Your farmers market has the freshest and tastiest you can find. Kids will gobble it up.
Fresh from the Market fun lunch ideas:
Frozen fruit: buy the freshest of the season now and freeze it up (sliced or whole, depending on the fruit) to add to lunches later. Frozen fruit keeps lunches cold and is so fun to eat!
Frozen smoothies: make a big batch of fruit-n-yogurt or mean-n-green smoothie and freeze them in single-serve plastic containers with lids, allowing a little space for the smoothie to expand in the freezer. Here’s a Green Smoothie recipe to start you off.
Salad Rolls: line a tortilla with a lettuce leaf, and fill with long, narrow cuke slices, some grated cheddar, diced tomato and just a bit of mayo. Add cooked shredded chicken or diced ham to make it a chef salad. Roll it up and slice into 1″ lengths.
Veggie Slaw: cabbage is great, but try making slaw with grated zukes, or kohlrabi! Not sure what kohlrabi is? It’s the beautiful and crazy looking veggie in the photo–the green ball with all the alien arms–and it’s a delicious, crunchy treat that dresses up will tossed with a little oil, cider vinegar, salt and pepper. Add some blueberries, toasted sunflower seeds or pepitas and crumbled white cheese (like feta) and you’re set!
Visit your BFM farmers and get more great lunch ideas!
Come to market and Thursday will be your favorite day of the week. See you there!
Vendors for September 1, 2016:
Music of the Andes, with Juan Cumbál
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – fresh picked corn this week!
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
Hayton Berry Farm – Berries! Blackberries, raspberries, and more
Heyday Farm – farmstead cheeses and yogurt
High Point Farm – All natural pasture raised meats
Patchwork Gardens – fresh greens and veggies
Pheasant Fields Farm: Local produce, veggie starts, eggs
Rusty Wheel Farm – USDA pork
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey and bee products
Thong Xiang Garden: Beautiful flower bouquets and veggies
Prepared & Processed Food:
CJ’s Evergreen General Store & Catering – burgers and… don’t miss the PIE
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
Jimini’s – lotsa yummy stuff, including fresh MINI DONUTS!
Kettlelishess Corn – Kettle corn in lots of flavors
Laughing Dog Kitchen: GF and vegan baked goods
London Maid Crumpets – fresh crumpets to-go or try one griddled with sweet or savory toppings
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Be Blue Friday and Game Day Ready! Seahawks Hair Wear, Hats, Clips, Halos and more.
Rachel’s Copper Creations: copper roses and windchimes
The Local Home – gorgeous candles, soaps and homegoods
Recipe of the Week – Marie’s Carrot Cookies
This recipe is updated from the newletter, including the Official Beet Cookie Test results (oh, oops, so good I must’ve eaten them)
Marie’s Carrot Cookies
These yummy, simple cookies are cakey, crumbly, melt-in-your-mouth delicious, and include veggies and whole wheat to boot! Great for the lunch-pail or after school (or for anyone at anytime, including me).
Wow, I haven’t made these in such a long time, and today is going to be the day to change that. No carrots at home, so I made them with beets. They were awesome! The taste is great, and the crust is a gorgeous pink even after baking; big bonus. Who doesn’t love a pink cookie?
- 1 c butter (2 sticks/8oz)
- 3/4 c sugar
- 1 c all purpose flour
- 1 c whole wheat flour
- 2 t baking powder
- 1/4 t salt
- 1/4 t baking soda
- 1 c grated carrot (or beets, trimmed and peeled)
- 1/2 t vanilla
- 1 1/2 c walnuts
- 1 egg
- Cream butter and sugar.
- Add egg and vanilla and mix until smooth (but don’t overdo it!)
- Combine dry ingredients in a bowl. Add to butter/sugar mixture
- Mix in grated carrots and walnuts.
- Spoon tablespoon-sized drops onto a lined or buttered cookie sheet, about 2″ apart.
- Bake at 350F for about 15-20 minutes, until a little brown around the edges and puffy but firm in the middle.
No need to chill the dough prior to baking. Baking time is a little longer than published in the newsletter. Thanks! -M