Being called a Vegetable...
I sure wish fruit and vegetables got just a fraction of the PR and marketing dollars that greasy fries get. Just a fraction. Now, it is coming around, but we even unconsciously malign foods in our daily lexicon. Call someone "a vegetable", "a nut", "a fruit": these are not flattering comments. Now, we do have "a peach", "apple of my eye" but these phrases are a bit different, more specific. Now, if we say something is "meaty", "rich", "saucy", these are more complimentary words. How about getting "your just desserts"? For the sake of our country and, dare I say our very future, more and more money is being put "where our mouth is", helping us all to try and turn this thing around.
I have worked with youth culinary programs for over 12 years. I am the Executive Chef for a remarkable program, Operation C.H.E.F.,( Cooking for Health, Energy and Fun) a nutrition-based cooking camp for kids and teens. Operation C.H.E.F. was created to get kids more comfortable in the kitchen, and to educate them about healthful, sustainable foods. Dave and Shannon Beitchman run a locally-owned camp in Marin County, just north of San Francisco. We do have an advantage here in this incredible agricultural and sustainable area in that our youth are quite food savvy, in general. But, let's face it, kids are kids and they are just not lining up for vegetables...at first. http://www.operationchef.com/
The problem is most of us did not have the pleasure of growing and harvesting our own food or shopping at a weekly local farmer's market. I know it is not an option for everyone just yet, but more markets are popping up all around the country. I am so thrilled to have a brand new one three blocks from my home! On Saturday, I bought tiny organic, jewel-like strawberries. They are so full of fresh favor, and there is no comparison to the huge, overgrown, harvested un-ripened ones that are shipped for hundreds of miles. How about a small carrot, not those carved carrots, but super sweet, tender multi-colored stalks? Farm fresh eggs, meats from farm-raised (humanely) animals, it all tastes amazing. It can sometimes seem more expensive, but you will not waste any of this food, so it pays off. Also, isn't it actually a good idea to put good food in our bodies? We are worth it!
At camp, we take kids to the farm or the farmer's market. We bring produce back and make giant spinach salads with real strawberries, carrots with fresh hummus, and finish with light and fresh summer fruit for dessert. The kids love it (even the “food haters”). They are so fun to watch as they fall in love with fruits and vegetables.
Here is a similar recipe to what we make in camp.
Spinach Salad with Strawberries adapted from allrecipes.com
Recipe Yield 4 servings
If you can, try to buy organic spinach and strawberries. They are two types of produce that absorb more pesticides than many other kinds.
Ingredients:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup olive oil
1/4 cup good quality wine vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
sugar or Agave nectar to taste
10 ounces fresh baby spinach - pre-washed or rinsed and dried in a salad spinner
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions:
1.In a medium bowl, whisk together the sesame seeds, poppy seeds, olive oil, vinegar, paprika, Worcestershire sauce and onion. Season to taste with a bit of sugar or agave nectar as needed. Cover, and chill for one hour.
2.In a large bowl, combine the spinach, strawberries and almonds. Using a third of the dressing , pour dressing over salad, and toss. Taste and add more dressing as needed.
Have your kids make it! Enjoy!
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