Cookingwithkids 6 23 16

E A S T MA N ’ S C O R N E R COOKBOOK SERIES

COOKING with KIDS

2 E A STMA N ’ S C OR N ER CO O KBOO K SE R IE S

Cooking with kids is not just about ingredients, recipes, and cooking.

It’s about harnessing imagination, empowerment, and creativity.

Guy Fieri Cooking with Kids 1

welcome

We

created this kid-focused cookbook as a guide for sharing and learning about the

joys of cooking and food. The recipes are family friendly, so everyone can get involved and enjoy.

Cooking with kids is a wonderful way to foster their appreciation for local food and all that goes into creating a meal. Beyond the kitchen, you and your kids can also shop at a farmer’s market, visit a local farm, and check out talks by local farmers and artisans. These are all great ways to cultivate your child’s natural curiosity about food and it’s sources.

Children are exploring their senses, so encourage them to touch, squeeze, smell, taste and feel the vegetables, grains, and fruits. Inspire them to try new things, follow their instincts, and mix flavors. We encourage you to make their cooking experience playful, experimental, and above all, fun. You never know, maybe their recipe could be in our next cookbook!

Happy cooking!

The Cooking Team at the Farm at Eastman’s Corner Sue, Chris, Karimah, Kath and Tracey

Cooking with Kids 3

contents Breakfast

8 . . . . . Muffin Cup Quiches 10 . . . . Blueberry Pancakes 12 . . . . Raspberry Scones 13 . . . . Breakfast Smoothie 14 . . . . Overnight French Toast 16 . . . . Meet local farmers

. . . . . . Hidden Brook Farm

Lunch

20 . . . Cucumber Sandwiches 22 . . . . Quinoa Salad 23 . . . . 8 Vegetable Soup 24 . . . . Lettuce Wraps 26 . . . . Pasta Salad 27 . . . . Kale Chips

Picnics

30 . . . Blueberry Basil Lemonade 32 . . . . Spring Rolls 34 . . . . Roll Ups 35 . . . . Fruit Kabobs 36 . . . . 6 Reasons Why Eating Local Matters

Dinner

40 . . . Rainbow Stir-Fry 41 . . . . BBQ Sauce 42 . . . . Curried Pork Meatballs 44 . . . . Open Face Quesadillas 45 . . . . Pico de Gallo 46 . . . . Farm Pizza 47 . . . . Easy Pizza Dough 48 . . . Pecan Basil Pesto 50 . . . Loubi b 'Zait 52 . . . . Meet local bee keepers

. . . . . at Rocky Hollow Honey

Desserts and Treats 56 . . . . Fruit Tart 58 . . . Black Bean Brownies 60 . . . Very Berry Parfait 61 . . . . Blueberry Frozen Treat 62 . . . . Lemon Butter Cookies 64 . . . . Meet our Cooking Team

6 EAS TMA N ’ S C OR N E R CO O KBOO K SE R IE S

BREAKFAST “ When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?” “ What’s for breakfast?” said Pooh. “What do you say, Piglet?” “ I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.

– A.A. Milne Cooking with Kids 7

Muffin Cup Quiches MAKES 12 MINI QUICHES

Ingredients 12 ounces of your favorite pie dough 4 slices cooked bacon

SUE SMALL

These little quiches are perfect for little hands. They make any morning special. They are sure to be a hit at the family brunch or community gathering. Feel free to experiment with different veggies and meats.

4 large eggs 4 tablespoons milk Pinch of salt Pinch of cracked black pepper Pinch of ground nutmeg 2 green onions 1 cup of broccoli ½ cup shredded cheddar cheese

Preheat the oven to 400°F.

1 / Roll pie dough to ¼ inch thick and cut into circles (a three inch cutter works for regular size muffin cups). Line the muffin cups with the dough and refrigerate until ready to fill.

2 / Cook bacon, cool, crumble and set aside.

3 / Beat the eggs with the milk, salt, pepper and nutmeg.

4 / Chop the green onions and broccoli.

5 / Divide the bacon, onion, broccoli and cheese between the dough lined muffin cups.

6 / Pour the egg custard into each cup, using a 2 ounce ladle or scoop.

7 / Bake in the oven for 15-20 minutes until quiches are golden.

8 / Remove and cool on a wire rack.

COOK’S NOTE:

You can individualize each of the mini quiches with different veggies!

8 E A S TMA N ’ S C OR N E R CO O KBOO K SE R IE S

Cooking with Kids 9

Blueberry Pancakes MAKES 4 – 6 SERVINGS

Ingredients

TRACEY MILLER

1/2 banana

Pancakes are always a favorite and when you mix in fresh local berries - it is heaven! Using almond flour in these pancakes instead of white flour will help to minimize blood sugar spikes in the morning.

1 tablespoon vanilla extract

1 / In a blender, combine the eggs, syrup, banana, vanilla and water. Process on high for about

2 large eggs 2 tablespoons maple syrup

1/4 cup water 1 -1/2 cups blanched almond flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon arrowroot powder 1 cup blueberries

one minute until smooth. Add in the almond flour, salt, baking soda and arrowroot powder and blend until creamy.

2 / Fold the blueberries into the mix. If it is too thick, add a little water. The consistency should be thick, but you should be able to pour it.

3 / Heat the coconut oil in a pan over medium heat. Pour about a third of a cup of the batter onto the skillet. Cook until small bubbles form on the top of the pancake; when the bubbles begin, flip the pancake over. Cook until golden brown.

4 / Drizzle on maple syrup and serve.

1-2 tablespoons coconut oil (for cooking) Maple syrup for topping

COOK’S NOTE:

Mix lightly, over mixed batter will result in flat, heavy pancakes.

10 EAS TMA N ’ S C OR NE R CO O KBOO K SE R IE S

COOK’S NOTE:

Great for folks who are gluten free!

Cooking Cookingwith withKids Kids 11 11

Raspberry Scones MAKES 12 SCONES

Ingredients 6 tablespoons unsalted butter 2 cups all-purpose flour (or 1 cup wheat/1 cup white) ¼ cup sugar

SUE SMALL

These wonderfully moist scones are terrific for breakfast or an afternoon snack with milk or a cup of tea. You can use blueberries instead of raspberries if you prefer.

Preheat the oven to 425°F. Line a baking sheet with parchment paper, or lightly oil it.

Pinch of salt

1 / Cut butter into ½ inch chunks and freeze for ten minutes.

1 tablespoon baking powder

2 / Put flour, sugar, salt and baking powder into a food processor and pulse three times.

¼ cup plain yogurt

3 / In a small bowl, whisk together the yogurt, eggs and vanilla and set aside.

2 large eggs

4/A dd frozen butter to food processor and pulse until the mixture looks like small crumbs.

1 teaspoon vanilla 1 cup fresh raspberries (or thawed frozen raspberries) 2 tablespoons whole milk or cream 2 tablespoons sugar

Remove from food processor to a large mixing bowl.

5 / Stir in the yogurt mixture and then gently fold in the raspberries.

6/U sing a ¼ cup measure, scoop the dough onto prepared baking sheet, brush tops with milk or cream and sprinkle with sugar.

7 / Bake for 20-24 minutes until tops are golden brown.

8 / Remove and cool on a cooling rack.

12 E A S TMA N ’ S C OR NE R CO O KBOO K SE R IE S

Breakfast Smoothie MAKES 1 SMOOTHIE

TRACEY MILLER

The best strawberries are the ones freshly picked. To savor summer, plan an outing to a strawberry patch and pick enough strawberries to freeze and enjoy throughout the winter. What a wonderful way to enjoy summer all year round.

Ingredients

1 / Blend all ingredients in a blender starting slowly at first, gradually increasing until

1 cup almond milk

1 cup frozen strawberries 1 frozen banana 1 cup orange juice

finely pureed.

Cooking with Kids 13

Overnight French Toast MAKES 6 SERVINGS

Ingredients FOR THE FRENCH TOAST 1/4 cup (1/2 stick) of butter, softened to room temperature 12 3/4 –inch thick French bread slices (a nice brioche or artisan bread that’s beginning to stale would work perfectly) 6 eggs 1 ½ cups milk 6 tablespoons maple syrup 1 teaspoon salt FOR MAPLE SYRUP 2 cups maple syrup 1 cup chopped walnuts

KATH GALLANT

This delicious recipe gets all of the messy prep work out of the way the night before, so you can get some extra sleep. Simply wake up and pop your delicious creation in the oven while you’re still drinking your morning coffee. But, be warned, your kids may be just excited enough to wake you.

The night before 1 / S pread butter over bottom of large baking pan with 1-inch-high sides. Arrange bread slices in pan.

2 / B eat eggs, milk, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

The morning 3 / P reheat oven to 350°F. Remove plastic and bake French or artisan bread 40 minutes until puffed and lightly golden.

4 / T ransfer cooked toast to plates and serve immediately.

To prepare maple syrup: Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.

14 E A S TMA N ’ S C OR N E R CO O KBOO K SE R IE S

COOK’S NOTE:

Top with fresh, local berries, — it looks pretty and adds a tangy sweetness.

Cooking with Kids 15

Lorem ipsum dolor sit amet, consectetur adip iscing elit. Eti

Hidden Brook Farm

am at dignissim tellus. Sed nec est finibus, mollis nulla in, vi

verra purus. Inte ger posuere magna at magna interdum tincid unt. Fusce non magna nisl. Maecenas lacinia quam id ultrices

scelerisque. Integer eget mas sa eget purus dignissim pretium vitae sit amet massa. Mauris cursus lorem sit amet augue.

Local Farmers Chris and Holly Batchelder Hidden Brook Farm, Kensington, NH

Chris Batchelder’s great grandfather owned a farm in Kensington, but it had long vanished by the time Chris was born. Even though he did not grow up on a farm, it is clear that Chris’ farming roots have always been tugging at him.

“For us, farming began as more of a hobby,” says Chris. “We started out with a couple of cows and 10 chickens, and we kept adding on until now we have 40 cows and 230 chickens. Plus, we also grow tomatoes, cucumbers, squash, green beans and potatoes. We learned so much over the years about raising animals and learning the business of farming. Most importantly, we learned how much we love doing this work.”

The couple also owns two draft horses and offers carriage and sleigh rides. Holly especially loves the horses and watching how much kids enjoy the rides. “We did sleigh rides at the Winterfest at Eastman’s Corner and it was so much fun. Many of the kids had never been on a sleigh before.”

With all the growth, it is still difficult for Chris and Holly to make a living for their family just by farming so they have another business as well. But their hearts are in farming and it is their dream to be able to actually make a living at it one day.

When Holly first met Chris 22 years ago, she had no idea they would one day own a farm. “I didn’t know what I was getting into,” she laughs. “We both love the animals and the lifestyle that allows us to be together. Family time is very important to us—even if it is doing chores together.” Their daughter Katlyn also helps out. “It is a lot of work, but it's rewarding.” Says Holly.

“We feel very connected to the rhythm of life. It is so moving to see the birth of the calves and to be there to help.”

As a first generation farmer, Chris has been lucky to have wonderful mentors. “Harry Bodwell and his son Hal who own Bodwell’s Farm in Kensington have both been mentors for us.

They showed us the ropes, and helped us understand what we were doing wrong—and have given us invaluable advice over the years.”

Chris says they raise their animals to be as healthy as possible so their beef is mostly grassfed with just a little bit of grain. The cows have plenty of pasture space and their chickens are cage free with room to roam around.

You can buy Hidden Brook Farm meats, eggs and vegetables at Eastman’s Corner and local farmer’s markets.

“Farming was always part of my life growing up.” Chris tells us.

“I grew up in Kensington next to a small dairy farm. From the age of 10 on, I worked there, helping out in whatever needed to be done. I’ve had several jobs over the years, but I always kept a little farming in my life.”

Hemlock Hollow Farm Special 17

18 E A S TMA N ’ S C OR N E R CO O KBOO K SE R IE S

LUNCH Pull up a chair. Take a taste.

Come join us.

Life is so endlessly delicious.

—

Ruth Reichl—

Cooking with Kids 19

Cucumber Sandwiches MAKES 2 SERVINGS

Ingredients 4 slices whole wheat bread 1/2 cup room temperature cream cheese 2 tablespoons fresh dill, chopped fine

TRACEY MILLER

We make these cucumber sandwiches for my daughter’s annual tea party. The kids just love them. We add fresh dill to the cream cheese, but you could add any fresh herb.

1/U sing a whisk, whip the cream cheese in a medium bowl until light and creamy. Stir in the fresh dill and salt and pepper.

Pinch of salt and pepper

2 / P eel cucumber and slice into 1/8 inch-thick rounds.

1/2 cucumber, sliced

3 / S pread cream cheese on bread and top with overlapping cucumber slices right to the edges.

4 / S pread cream cheese on a second slice of bread and place on top of the cucumbers, cheese side down.

5 / R epeat with the remaining two slices of bread and cucumber.

6/C ut just the edge of the crusts off the bread, then cut the sandwiches into triangles and serve.

COOK’S NOTE:

For another variation, use hummus instead of cream cheese.

20 EAS TMA N ’ S C OR NE R CO O KBOO K SE R IE S

Cooking with Kids 21

Ingredients 1-1/2 cups cooked quinoa 1 apple, peeled and diced 1/4 red onion, minced 1/2 red pepper, diced 1/2 cup cranberries, chopped 1/2 cup unsweetened shredded coconut

Quinoa Salad MAKES 6 SERVINGS

This colorful crunchy quinoa salad is kid friendly with flavors of apple, cranberry, and coconut. The simple dressing is easy to make and is naturally sweet.

1 / Combine prepared ingredients in a large salad bowl.

1/2 bunch scallions, sliced

2 / Pour dressing over salad and toss to coat well. Serve.

Half bunch cilantro, washed and chopped

To prepare the Quinoa Salad Dressing: 1 / In a medium bowl, whisk vinegar, juice, honey, salt and pepper to combine.

Half bunch mint, washed and chopped

KATH GALLANT

2 / Slowly drizzle in sunflower oil, whisking constantly, until dressing thickens.

FOR QUINOA SALAD DRESSING 1/4 cup cider vinegar 1/4 cup orange juice 2 tablespoons of honey 2 teaspoons salt 1/2 teaspoon pepper 1 cup sunflower oil

22 E A S TMA N ’ S C OR NE R CO O KBOO K SE R IE S

8 Vegetable Soup MAKES 6-8 SERVINGS

KATH GALLANT

Here is a delicious way to get a full serving of vegetables, and more. We love recipes that last, and this particular soup can be served fresh or frozen to thaw for a busy weeknight. Save the peels when prepping your vegetables -- you will need them.

Ingredients

1 / Use saved peels from prepping the vegetables, and put in large pot with 12 cups of water.

1 cup carrot, chopped

Bring to a boil, and then reduce to a simmer.

2 / In a heavy bottomed pot slowly sautĂŠ onion in oil with thyme. Add a pinch of salt. Add one vegetable at a time in the order of the accompanying ingredient list, giving each vegetable a couple of minutes to warm up.

3 / When all veggies are in the pot over medium heat, bring veggies to a sweat. Strain stock and add to soup pot. Simmer until vegetables are tender, about 45 minutes.

1 cup onion, diced 1/2 cup olive oil 1 teaspoon thyme, minced

1 cup celery, sliced 1 cup cabbage, chopped 1 cup sweet potato, diced 1 cup butternut squash, cubed 4 cloves garlic, minced

4 / Reduce heat and add basil, tomato paste, peas and greens. Adjust seasonings and enjoy.

1/2 cup fresh basil, chopped

Kid Tip: Kids of all ages can take part in preparing this soup. Whether they are old enough to chop carrots, or simply great helping hands when adding your vegetables to the pot, you are sure to get a smile when dinner is served!

2 tablespoons tomato paste 1 cup kale, chopped 1 cup of frozen peas 1 tablespoon salt 1/2 teaspoon pepper

Cooking with Kids 23

Lettuce Wraps MAKES 4 SERVINGS

Ingredients 4 leaves Romaine Lettuce 4 slices roast turkey 4 slices cheddar cheese 4 apple slices

TRACEY MILLER

Bread isn’t the only vehicle for lunchmeats and condiments. Try using lettuce to roll up your sandwiches instead. These lettuce wraps are light and crunchy and the dipping sauce is sweet and garlicky. Kids will enjoy rolling these up!

1 / Wash the Romaine lettuce and dry well with clean towel or in salad spinner.

2 / Cut the thickest part of the rib (about one third of the way up) from the middle of each

DIPPING SAUCE 1/4 cup mayonnaise 2 teaspoons Dijon Mustard 1 garlic clove minced

lettuce leaf.

3 / Place a leaf on the cutting board. Place the turkey at the top of the leaf and top with a slice of cheese and apple. Roll the leaf, while tucking in the sides. Stick with a toothpick if necessary to hold it together.

1 tablespoon apple cider vinegar

4 / To make dipping sauce, combine all ingredients and blend well.

2 teaspoons honey

5 / Serve the lettuce wraps with the dipping sauce.

Toothpicks (optional)

COOK’S NOTE:

Use raw apple cider vinegar for the most health benefits.

24 E A S TMA N ’ S C OR N E R CO O KBOO K SE R IE S

Cooking with Kids 25

Pasta Salad MAKES 4–6 SERVINGS

Ingredients 1/2 pound elbow macaroni 2 tablespoons olive oil 8 cherry tomatoes 1 cucumber 1 red pepper 1 green pepper

This recipe can be customized by using whatever local veggies are in season. It is a hit at barbeques and family picnics as well.

1 / Bring a large pot of salted water to a boil. Cook the pasta according to directions on package, drain, and rinse in a colander with cold water to stop the cooking. Toss the pasta in the colander with the two tablespoons olive oil to prevent sticking, then reserve to a large serving bowl.

2 / Cut the cherry tomatoes in half. Peel, seed and cut the cucumber into 1 inch dice. Seed the red and green pepper and cut into 1 inch squares. Cut the basil into thin strips.

1/2 cup fresh basil

3 / Mix the oil, vinegar, salt and pepper together and stir into the cooled pasta.

1/2 cup of olive oil

4 / Add the vegetables and basil and toss gently.

4 tablespoons balsamic vinegar A pinch each of salt and ground black pepper

SUE SMALL

5 / Sprinkle with the grated parmesan and serve.

Grated parmesan cheese

26 EAS TMA N ’ S C OR N E R CO O KBOO K SE R IE S

Kale Chips MAKES 4–6 SERVINGS

CHEF CHRIS

Kale chips are a delicious and healthy alternative to potato chips.

Kids have fun tearing the leaves into smaller pieces and mixing them with the oil. Keep an eye on the kale as it bakes to make sure it doesn’t burn.

Ingredients 1 bunch of kale, washed and dried 2 tablespoons olive oil 1/2 teaspoon of salt

Preheat oven to 300°F.

1 / Remove the stems from kale and put in a bowl. Tear the kale into 1-2 inch pieces.

2 / Mix the olive oil in with the kale, gently massaging the leaves with oil.

3 / Spread kale in a single layer on a baking sheet and sprinkle with salt.

4 / Bake until crisp about 20-25 minutes; rotate the pan after 10 minutes.

5 / Remove from oven, let cool for 3 minutes and enjoy!

Cooking with Kids 27

PICNICS Dinner and a movie?

Forget it.

I would rather have a picnic and a waterfall.

— Amanda Grace

Cooking with Kids 29

Blueberry Basil Lemonade MAKES 3–4 SERVINGS

Ingredients

TRACEY MILLER

This fresh lemonade tastes like summer.

2 whole lemons 1 small bunch of fresh basil, washed 1 heaping cup of fresh blueberries ¼ cup raw honey 4 cups water Ice

1 / T rim the lemons by cutting off each end and standing them on end. Follow the contour of the flesh and cut off the peel from top to bottom. Trim any remaining pith and remove visible seeds.

2 / S till standing the lemon on end, cut the flesh from the central pith, and remove any remaining seeds.

3/A dd the lemons, basil, blueberries, honey and water to a blender. Mix slowly at first then fully puree. It will become quite frothy.

4 / Allow to rest, then strain into a pitcher and serve over ice.

COOK’S NOTE: Add ice to make a yummy lemonade slushy!

30 EAS TMA N ’ S C OR NE R CO O KBOO K SE R IE S

Cooking with Kids 31

Ingredients 2 carrots, shredded 1/2 red pepper cut in thin strips 1 cup spinach, washed and cut into bite size pieces 1 cooked chicken breast shredded or cut into small pieces 1 cucumber sliced into thin strips 1 cup fresh mint leaves 6 large rice wrappers 1-2 cups warm water Clean cloth napkin or towel DIPPING SAUCE 2 tablespoons soy sauce (or gluten free Tamari) 1 clove garlic minced 2 tablespoons rice vinegar 2 tablespoons honey

Spring Rolls MAKES 3–4 SERVINGS

TRACEY MILLER

Kids can help prepare the vegetables, assemble, and roll up these little rolls. Set out a buffet of the vegetables and let them pick their favorites. Use what’s fresh and in season.

1 / Clean and prep vegetables, chicken and herbs and arrange them on a cutting board.

2 / P repare dipping sauce by blending all ingredients. Let it sit while you prepare the rolls to infuse all the flavors.

3 / P our warm water into a large flat dish that will fit the rice wraps. Dip the rice wrap into the dish and let it sit for approximately 45 seconds or until soft and pliable. Lay it on the clean cloth. Pat dry with a kitchen towel.

4 / S tart by arranging your choice of veggies and meat in the lower third of the wrap, 1 inch from the bottom and 2 inches from the sides.

5 / S tarting at the bottom, roll the rice wrapper upwards around the filling. At the half way mark, fold the two sides in over the roll, and continue to roll tightly.

6 / R epeat with the remaining rolls and serve with the dipping sauce.

Juice from one lime 1 tablespoon cilantro, minced

32 E A S TMA N ’ S C OR NE R CO O KBOO K SE R IE S

COOK’S NOTE:

Great for folks who are gluten free!

Cooking with Kids 33

Sundried Tomato & Cream Cheese Roll Ups MAKES 12 ROLL UPS

Ingredients 8 ounces room temperature cream cheese

KATH GALLANT

Roll ups just take a little prep time and strategy, but they’re a great idea for a kid party plate or a picnic on the go.

1 cup oil packed sun dried tomatoes, drained and minced

1 / I n a medium bowl, whip cream cheese with a whisk until light and fluffy. Stir in minced

¼ cup parmesan cheese

2 / L ay a tortilla flat on a large piece of plastic wrap or foil, and spread a thin layer of cream

Four 12-inch tortillas

tomatoes and parmesan cheese. cheese mixture over the entire tortilla.

2 carrots, roughly grated

3 / Sprinkle the tortilla with ¼ of the shredded carrots.

2 cups baby spinach

4 / Spread ½ cup of spinach over the carrots.

1 cup shredded mozzarella or cheddar

5 / Layer ¼ of shredded cheese and 3 slices of provolone over the vegetables.

12 slices provolone cheese

6 / S tarting at one end, roll the whole tortilla up like a jelly roll and slice into 1 inch slices to create pinwheel serving size.

7 / Enjoy your bite sized treat!

34 E A S TMA N ’ S C OR N E R CO O KBOO K SE R IE S

Fruit Kabobs

with Mint Yogurt Dipping Sauce MAKES 4 SERVINGS

TRACEY MILLER

Make your fruit into something special by serving them on sticks!

(Kids love things on sticks!) Kids can help prepare these kabobs by washing and prepping the fruit and putting them on the sticks.

1 / Clean and prepare fruit. Arrange onto wooden skewers, alternating fruit.

2 / Mix yogurt with maple syrup and mint. Put in small dishes for dipping.

3 / Arrange kabobs onto serving platter and serve with dipping sauce.

Ingredients 6-8 wooden sticks or skewers 8-10 medium strawberries, or 4-5 large strawberries cut in half 2-3 bananas cut in even shapes about 2” x 2” 1 cup fresh raspberries or blackberries Other options: Blueberries, Cantaloupe, Peaches, Watermelon YOGURT DIPPING SAUCE 1 cup plain full fat yogurt

COOK’S NOTE:

Cut a melon or pineapple in half and stick the skewers in them for a fun display!

1 tablespoon maple syrup 1 tablespoon fresh mint, minced

Cooking with Kids 35

Six Reasons Why Eating Local Matters

1. Keeps your town healthy. When you buy from your local farmers and vendors, the money you spend goes directly to them so it stays in the community. That helps to improve quality of life.

2. F resher, better tasting produce. The produce from farm markets and stands has often been picked within 24 hours of your purchase. Unlike at large supermarkets where produce can sit in storage or transit for days, even weeks. Have you ever tasted a “just picked� tomato? Yum. 3. C ool new varieties. Local farmers are not limited to growing varieties that can travel long distances or have a long shelf life. They can grow and sell unique varieties you will never find in the supermarket.

4. M ore green space and responsible land development. When you buy local, you give those with local open space - farmland and pastures - an economic reason to stay open and undeveloped.

5. B uilds regional food self-reliance. Creating a robust regional food system creates interesting job and self-employment opportunities, and enables people to influence how their food is grown.

6. L ocal food creates community. Knowing where your food comes from connects you to the people who raise and grow it. Get to know farmers, cheese makers, and local artisans and you gain insight into the seasons, the land, and your food.

You make new friends while learning more about nature and agriculture.

DINNER You learn to cook so that you don’t have to be a slave to recipes.

You get what’s in season and you know what to do with it.

— Julia Child

Dinner 39

Ingredients SAUCE 1/3 cup soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon sesame oil 1 teaspoon honey 1 teaspoon rice wine VEGETABLE STIRFRY 2 tablespoons canola oil 1 onion, thinly sliced 2 cloves garlic, minced 2 inches fresh ginger minced 1 carrot, thinly sliced

Rainbow Stir-Fry MAKES 4 SERVINGS

KATH GALLANT

A stir-fry goes quickly once you’ve started cooking, so make sure you prep everything ahead of time. One of the great benefits of stir-frying for a parent is the ease in which you can add or omit your child’s favorite ingredients. If they aren’t a fan of broccoli, but love the taste of cooked carrots, then feel free to shred a few and sprinkle them in. This recipe is great with left over protein such as beef or chicken. Start a pot of rice ahead of your stir fry for a complete meal!

For Sauce 1 / In a small bowl, mix together all sauce ingredients. Set aside.

½ bunch broccoli, cut into small florets

For Vegetables 1 / Prepare the vegetables and line them up near the stove so you can quickly stir-fry.

1 red bell pepper, thinly sliced

2 / Place a wok or deep frying pan on the stove over high heat. After 1-2 minutes, carefully

8 leaves kale or other leafy green, ribs removed and chopped

3 / Add onions and stir-fry for 2 minutes. Add garlic and ginger, stir-fry for 30 seconds. Add the

add oil and swirl around.

½ pound snow peas, ribs removed and sliced in half

carrot, broccoli, and pepper. Stir-fry for one minute. Add kale and snow peas and add the water and cover the wok for a couple of minutes. Add sauce and stir-fry for 1 more minute, then serve.

1 tablespoon water

Kid Tip: For younger kids, the sauce is an easy way to get involved.

4 scallions, thinly sliced 40 EAS TMA N ’ S C OR N E R CO O KBOO K SE R IE S

Homemade BBQ Sauce MAKES 1 QUART OF SAUCE

KATH GALLANT

Enjoy this popular BBQ sauce recipe on chicken, beef or pork. You will never use store bought again!

Ingredients 1 medium onion, minced 2 cloves garlic, minced

1 / Sauté onion and garlic in oil in a heavy-bottomed pan until onions are soft.

¼ cup olive oil

2 / Add all ingredients except lemon juice and soy sauce.

3 cups crushed tomatoes

3 / Bring to a boil, reduce heat, cover and simmer for an hour. Stir occasionally.

¼ cup water

4 / Add lemon juice and soy sauce and cook 10 minutes longer.

½ cup brown sugar

Kid Tip: Let your child stir this mixture, but also feel free to help them spread the barbeque sauce on your protein of choice!

1 tablespoon molasses ¼ cup dry mustard ¼ cup wet mustard 1 teaspoon salt

COOK’S NOTE:

This BBQ sauce can be stored in the refrigerator for up to two weeks.

1 teaspoon Allspice 2 tablespoons parsley, minced 1 tablespoon soy sauce ¼ cup lemon juice

Cooking with Kids 41

Curried Pork Meatball Skewers with Dried Fruit & Herbs MAKES 10 SERVINGS

Ingredients 2 pounds ground pork 3 small diced shallots 3 small diced carrots

Making meatballs is fun and this recipe is great for dinner or appetizers. When children are involved in selecting and mixing the ingredients, they are more likely to be adventurous in trying new foods.

1/2 cup golden raisins

Pre-heat the oven to 375°F.

2 tablespoons smoked paprika

1 / Coat a small frying pan with the olive oil and heat on medium.

2 tablespoons curry powder 1/4 chopped parsley 2 tablespoons olive oil 10 bamboo skewers

2 / Cook the vegetables, raisins, with the spices in the olive oil until tender. Cool immediately.

3 / Add the vegetables and chopped parsley to the ground pork and mix until combined.

4 / Divide the meatballs into 1 ounce portions.

5 / Place 3 meatballs on each skewer.

DIPPING SAUCE

CHEF CHRIS

1 cup plain yogurt

6 / Roast the meatballs at 375 degrees for 10 minutes, or until cooked through.

12 mint leaves chopped

7 / Enjoy with yogurt dipping sauce.

2 tablespoons honey

For Sauce 1 / In a small bowl, mix together all sauce ingredients.

42 E A S TMA N ’ S C OR N E R CO O KBOO K SE R IE S

COOK’S NOTE:

Great with fresh pita and topped with the yogurt sauce.

Cooking with Kids 43

Open-Faced Quesadillas MAKES 4-6 SERVINGS

Ingredients 1 onion, diced 1 red pepper, diced

TRACEY MILLER

Kids love making and eating this simple, traditional Mexican dish.

They can pile all sorts of good veggies and protein on top. Plus, they feel like they're eating their own, yummy personal pan pizza!

2 tablespoons olive oil Salt and ground black pepper 2 cups canned black beans, rinsed and drained 4 wheat tortillas (you can use whole wheat) Olive oil

1 / Sauté onions and red peppers in olive oil in a skillet on medium heat until softened but not brown, about 8 – 10 minutes.

2 / T ransfer onions and peppers to a bowl, and stir in the black beans. Season with salt and pepper.

3/H eat large sauté pan over medium heat and drizzle 1-2 teaspoons of oil on pan.

Place tortilla in the pan.

2 cups shredded cooked chicken or ground beef

4 / T op with one quarter of the vegetable mixture, then one quarter of the meat and one

2 cups shredded Cheddar or Monterey Jack Cheese

5 / Heat for 5-7 minutes or until cheese is melted.

Fresh tomato salsa (recipe follows)

6 / Top with fresh salsa, and sour cream. Cut into triangles and serve.

quarter of the cheese.

Sour Cream

44 E A S TMA N ’ S C OR NE R CO O KBOO K SE R IE S

COOK’S NOTE:

You can leave out the meat for a veggie option.

Pico de Gallo (Fresh Tomato Salsa) MAKES 4-6 SERVINGS

TRACEY MILLER

Originally a Mexican finger food, pico de gallo means "rooster's beak" in Spanish and got it's name because people ate it by pinching pieces between the thumb and forefinger. This basic salsa can be made as mild or as lively as your little ones prefer.

Ingredients

1 / In a medium pan, bring 4 inches of salted water to a boil.

1 jalapeno pepper

2/U sing a sharp knife, cut a small X in the bottom of each tomato. Submerge each tomato in

4 tablespoons chopped fresh cilantro

the boiling water for 30 seconds or until skin begins to peel away. Remove and cool.

3 / Once cool, peel and seed the tomatoes and dice. Reserve to a bowl.

4 / Finely dice the red onion and tomatillos and add to the tomatoes.

2-3 large ripe tomatoes 1 half red onion 1–2 tomatillos (optional)

Juice of one lime 2 tablespoons olive oil Salt and pepper to taste

5 / F inely dice the flesh of the jalapeno, while throwing away the inner pith and seeds. Add to the tomatoes.

6/A dd chopped cilantro, lime juice, olive oil and salt and pepper. Check seasonings, adjust as necessary, and serve.

Cooking with Kids 45

Farm Pizza MAKES 1 PIZZA

Ingredients 1 pound of your favorite pizza dough

SUE SMALL

Making pizza is a terrific way to get the whole family involved.

From preparing toppings to kneading the dough to spreading the sauce and cheese. Create your own unique family pizza.

1 small onion 2 tablespoons olive oil 1 pound fresh tomatoes

Pre-heat the oven to 450°F.

1 / Use Quick and Easy Pizza Dough recipe or prepare your favorite pizza dough according to directions.

8 ounces shredded mozzarella cheese

2 / Dice onion and sauté with 2 tablespoons of olive oil in a medium pan until translucent.

½ cup basil leaves

3 / Chop the tomatoes and add to the onion, and cook over gentle heat until softened and

4 tablespoons olive oil Salt and pepper (Optional additional toppings might include: broccoli, mushrooms, pepperoni, sausage, or peppers)

until any liquid has almost evaporated. Season with salt and pepper, set aside to cool.

4 / Cut basil into thin strips.

5 / Brush pizza pan or sheet pan with 4 tablespoons olive oil.

6 / Roll or stretch dough to make one large or 4 small pizzas. Lay the dough on the sheet pan.

7 / Spread thin layer of tomato sauce on each pizza, and sprinkle with basil and shredded cheese.

8 / Bake for 15 minutes in the oven until the cheese bubbles and is lightly browned.

9 / Remove and slice for serving.

46 E A S TMA N ’ S C OR NE R CO O KBOO K SE R IE S

Easy Pizza Dough TIME: 60 MINS / MAKES: 1 LARGE PIZZA OR TWO SMALL ONES

SUE SMALL

This is an easy pizza dough to make with kids. It tastes great and only needs 10-15 minutes for rising.

1 / Mix 1 cup of flour with all other ingredients.

2 / Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.

3 / Let the dough rest for 15 minutes in a bowl covered with a dish towel or plastic wrap to keep it warm.

Ingredients 2 cups flour 1 tablespoon yeast 1/4 teaspoon salt 1 tablespoon sugar 2/3 cup lukewarm water (plus an additional 2 tablespoons)

4 / Spread out onto greased pizza pan and top with your favorite toppings.

Cooking with Kids 47

Pecan Basil Pesto MAKES 1 QUART

Ingredients 2/3 cup pecans 3 cups fresh basil, washed and dried 1 cup fresh spinach, washed and dried 2 cloves garlic, chopped 2/3 cup parmesan cheese 1 teaspoon salt Approximately 1 cup extra virgin olive oil

KATH GALLANT

Pesto pasta is a great way to get kids to eat herbs like basil, which has wonderful health properties. You can also add spinach to this recipe for even more nutrients. Traditional pesto is made with pine nuts, which is a misnomer because pine nuts are actually seeds, and can be tolerated just fine by people with nut allergies.

A common problem with pesto is that if it is not used right away then it turns an unappetizing brown. If you want to preserve the bright green color, first blanch the basil and spinach in boiling salted water, and then plunge the greens into an ice bath. Drain, dry and use as directed. This will preserve the fresh green color.

1 / T oast pecans in a skillet on medium heat for approximately 5-6 minutes, or until they become dark and fragrant. Let cool.

2/C ombine nuts, basil, spinach, and garlic in food processor and pulse until well chopped.

Add parmesan cheese and salt and pulse into mixture.

3/W ith the food processor on low, slowly drizzle in the olive oil until fully combined.

4 / S erve with pasta or other grains, or freeze in plastic bags for future use.

48 E A S TMA N ’ S C OR NE R CO O KBOO K SE R IE S

COOK’S NOTE:

Pesto can be saved in the refrigerator for a week, or the freezer for a month

Cooking with Kids 49

Loubi b ’Zait' MAKES 8 SERVINGS

Ingredients 1 lb green beans (French-cut) 1 medium onion (chopped)

KARIMAH'S KITCHEN

Enjoy this delicious Lebanese vegan dish. It is especially good when you use fresh local beans and tomatoes. Add a side of rice or noodles for a complete meal.

4 large tomatoes (diced)

1 / Sauté the onions with the olive oil. Add the garlic, green beans, and seasoning with two

1/2 cup olive oil

cups of water into the pot, and cover it. Reduce heat, and let the green beans cook for 20 minutes.

4 cloves garlic (chopped) 1/2 teaspoon 7 spice mixture 1/2 teaspoon cinnamon 2 cups water Salt & pepper to your liking

2 / Add the tomatoes, and bring the Loubi to a boil while adjusting the salt. Reduce the heat

to med-low, and let it cook for 30 minutes.

3 / Serve hot with white rice or cold as an appetizer with pita bread.

Kid Tip: Take the kids to the farmer's market and let them pick out the beans and tomatoes.

Once home they can wash the veggies and prep the beans.

50 EAS TMA N ’ S C OR N E R CO O KBOO K SE R IE S

COOK’S NOTE:

Great for folks who are gluten free!

Cooking with Kids 51

Rocky Hollow Honey

Beekeeping & Honey Making with Dan and JoAnne Phillips Rocky Hollow Honey, Kensington, NH

Beautifully golden, naturally sweet and with antibacterial properties, honey is one of those power foods you find in most kitchen cupboards. Its story is just as fascinating as the product itself. And if you want to know how honey is made, you can do no better than to talk with Dan and JoAnne Phillips of Rocky Hollow Honey in Kensington, NH. The couple has been raising bees for over 20 years; their honey has won dozens of awards and has hundreds of loyal customers. The quality of their honey is a direct result of their passion, dedication and expertise.

Soon after they were married, Dan and JoAnne looked around for a hobby that would keep them outside and connected to nature. They decided to try their hand at beekeeping and the rest is history. The couple now has over 100 bee colonies and produces some of the best raw honey in New England.

Dan was no stranger to bees. He grew up in Amesbury, MA and as a kid he spent hours at the Topsfield Fair exploring the Beekeeping house. “I thought it was just amazing what those small insects were capable of doing,” he tells us. “I loved learning about how the bees built honeycomb, collected the pollen, stored the honey and then how it was harvested.”

It is amazing. Honeybees make honey by collecting pollen and nectar from flowers and plants during the spring and summer months. They use their long, tubelike tongues like straws to suck the nectar out of the flowers and store it in their stomachs. While inside the bee's stomach, the nectar mixes

with proteins and enzymes produced by the bees, converting the nectar into honey.

Back at the hive, the bees then drop the honey into the beeswax comb, which are hexagonal cells made of wax produced by the bees. They continue this process until the combs are full. The bees then cap the honeycomb with wax and move on to the next empty comb, starting all over again.

To harvest the honey, Dan removes the honey-filled combs from the beehives. He removes the wax cap with an uncapping knife and then places the honeycomb frames in a centrifuge to extract the honey. The centrifuge is a large circular container with racks for the frames. It quickly spins the frames and the honey flies out and is collected in the bottom of the container.

The excess capping wax from the comb can later be melted down to make candles.

As the bees buzzed around us I asked Dan if he had ever been stung. “Oh millions of times,” he laughs, “it comes with the territory. Some hives will be more aggressive than others.

However, they are simply protecting their hive so you can’t blame them.” No you can’t, considering it takes about two million flowers and more than 55,000 miles in flight to make a single pound of honey.

Rocky Hollow Honey can be found at local farmer’s markets and the Farm at Eastman’s Corner.

Cooking with Kids 53

DESSERTS Once in a young lifetime

one should be allowed to have as much sweetness as one can possibly want and hold. ~Judith

Olney

Cooking with Kids 55

Fruit Tart MAKES 8-10 SERVINGS

Ingredients 2 lemons 5 egg yolks 2/3 cup sugar 2 teaspoons cornstarch Pinch of salt 1 cup chilled heavy cream ¼ teaspoon cream of tartar 1 pre-baked 9”pie crust 1 pint of blueberries

SUE SMALL

This recipe takes a bit of preparing, but it is well worth it. Kids can help whisk the custard and decorate the tart with berries. This is a lovely dessert to bring to summer gatherings.

1 / Grate the zest of the two lemons and set aside.

2 / Squeeze the lemons and set the juice aside.

3 / Beat the egg yolks with the sugar and cornstarch until pale yellow, about 3 minutes. Beat in the lemon juice.

4 / Cook the egg yolk lemon mixture over low heat using a wooden spoon, stirring constantly until the mixture thickens. If the mixture starts to clump, use a whisk to smooth it out. You will know it is cooked enough when you can pull your finger across the back of the wooden spoon and have it leave a trail that doesn’t close.

5 / Remove your thick custard from the heat, strain into a bowl, cover with plastic wrap and chill.

6 / While the mixture is chilling, combine the heavy cream and cream of tartar and whip until the cream just forms stiff peaks.

7 / Once the lemon mixture is chilled, stir in the lemon rind and fold in the heavy cream and pour into prepared pie shell.

8 / Top with blueberries and chill until serving.

56 EAS TMA N ’ S C OR NE R CO O KBOO K SE R IE S

COOK’S NOTE:

Use small pastry cups to create individual fruit tarts.

Great for folks who are gluten free!

COOK’S NOTE:

Cooking with Kids 57

Black Bean Brownies MAKES 12 BROWNIES

Ingredients

KATH GALLANT

3 eggs

Black beans replace the flour in this recipe and your kids don’t need to know -- at least not until they have tasted these yummy chocolate treats. Enjoy!

2-1/4 tablespoon coconut or sunflower oil

Preheat the oven to 350°F. Lightly grease a 8" x 8" pan.

1/3 cup cocoa powder

1 / Drain the beans and rinse with water. Puree beans in a food processor until smooth.

3/4 cup sugar

2 / Add remaining ingredients, except chocolate chips, and blend until smooth.

1/2 teaspoon salt

3 / Pour batter into greased 8" x 8" pan, sprinkle with chocolate chips.

2 teaspoons vanilla

4 / Bake at 350⁰F for 40 minutes, or until firm in center.

1/2 cup chocolate chips

5 / Let cool and enjoy!

2 cups canned black beans

Kid Tip: Let your child pulse the processor, grease the pan, and sprinkle the chocolate chips. You may notice them linger around the oven as they wait for the final results!

58 E A S TMA N ’ S C OR NE R CO O KBOO K SE R IE S

COOK’S NOTE:

Pair up with Blueberry Frozen Treat on page 61 for a delicious brownie sundae.

Cooking with Kids 59

Very Berry Parfait MAKES 8 BERRY DELICIOUS SERVINGS

Ingredients 1 quart plain or vanilla Greek yogurt

SUE SMALL

This is a super simple and healthy dessert that looks beautiful.

You can use different berries and yogurt flavors. Feel free to get creative!

3 tablespoons honey 1 teaspoon vanilla 1 pints strawberries washed and sliced

1 / Stir the honey and vanilla into the Greek yogurt.

2 / Put ¼ cup strawberries into the bottom of a parfait glass (or an 8oz clear plastic cup).

1 pints blueberries or raspberries, washed

3 / Add ¼ cup of yogurt.

½ cup granola (or Rice Krispies)

3 / Put ¼ cup of blueberries and then another ¼ cup of yogurt.

4 / Sprinkle with one tablespoon of granola or Rice Krispies and top with a tablespoon of berries.

5 / Repeat with 7 more glasses.

6 / Refrigerate until ready to eat.

60 E A S TMA N ’ S C OR NE R CO O KBOO K SE R IE S

Blueberry Frozen Treat MAKES 4 SERVINGS

TRACEY MILLER

Although it is fun to visit the ice cream shop in the summer, this simple homemade “ice cream-like� treat can be made right at home in your food processor. It is just as sweet, but without all the added sugar typically added in store bought ice cream.

1 / P lace frozen banana and blueberries in food processor. Blend well to break up; add in almond milk and vanilla and blend until creamy, approximately 1 minute.

Ingredients 4 frozen bananas (freeze in small chunks) 2 cups frozen blueberries 2 cups almond milk (or milk) 1 teaspoon vanilla

2 / Pour puree into a freezer safe container and freeze for at least 1 hour before serving.

Cooking with Kids 61

Lemon Butter Cookies MAKES 2 DOZEN COOKIES

Ingredients 3/4 cup sugar 2-1/2 sticks of unsalted butter 2-3/4 cups flour 2 teaspoons vanilla 1/4 teaspoon salt 1 lemon zest 1 cup powdered sugar for dusting after baking

CHEF CHRIS

Sweet and light, these cookies are perfect for a playdate break or as a delicious addition to the kids' lemonade stand.

Preheat the oven to 350°F.

1 / Cream the butter and sugar until smooth with a paddle in a stand mixer.

2 / Change to a whip attachment.

3 / Add the lemon zest, vanilla, and salt, beat until the product is light and fluffy.

4 / Sift flour, mix in the nuts, then fold into the above mixture.

5 / Scoop the cookies into 2 ounce balls and bake at 350 degrees until golden brown on the edges.

6 / After removing the cookies from the oven dust generously with powdered sugar.

62 EAS TMA N ’ S C OR N E R CO O KBOO K SE R IE S

COOK’S NOTE: COOK’S NOTE: Scoop dough into small Greatand forfreeze; folks who balls bake are gluten straight outfree! of the freezer.

Cooking with Kids 63

About Our Cooking Team Kath Gallant and Tracey Miller

Chef Chris

Founders of Dig In Real Food Solutions, Kath and Tracey are passionate about helping people experience what real health feels like. Kath is owner, chef and creative force behind Blue Moon Evolution restaurant in Exeter, NH, serving local and organic fare. Kath raised her three kids while running her restaurant so cooking has always been a family affair. Tracey is a health coach and mom. She graduated from the Institute for Integrative Nutrition and has trained at the Food Studies Institute and the Raw Food Institute. Find out more about Kath and Tracey at diginrealfood.com.

Chris Pasternak is the chef at Eastman’s Corner. Drawn to cooking from an early age, he loved baking with his mom and watching Julia Child on television. Chris graduated from the New England Culinary Institute in Montpelier, VT. During culinary school, he did an internship at Shaker Village in Canterbury, NH. “All of the food that we prepared was Farm to Table, local cuisine and it made me realize that it was the way that cooking should be done.”

Chris has a 2 year old daughter and she already loves to help dad in the kitchen. Learn more about Chris at eastmanscorner. com/blog.

Sue Small

Karimah

Whether collecting eggs with her grandfather, climbing cherry trees with her cousins to shake down the cherries or foraging for blackberries for her grandmother’s famous jam, Sue was always at her happiest when food, friends and family were combined. Before finding her way to the Farm where she is the general manager, Sue was a regional culinary director for a large food company and Chef owner of a restaurant in Cambridge, MA, where her son loved to help out in the kitchen. Sue received her formal culinary training from Cordon Bleu.

Karimah is founder of Karimah’s Kitchen in Kensington, NH, serving authentic Lebanese food using fresh local produce and herbs.

She has raised five children so she knows a little about cooking with kids! Karimah is passionate about food being both delicious and healthy as well as an expression of joy.

Many of her meals are vegetarian and vegan. You can find her popular prepared foods at farmers markets and here at Eastman’s Corner. Karimah also does catering and fun cooking classes. Learn more about Karimah at Eastmanscorner.com/ friends-farmers/.

Special thanks to...

All our wonderful seacoast local farmers and food producers.

Our young models Parker Cimon, Pearl Kontarinis, Moran and Willa Furbush, Teo Lee, Mackenzie Miller, and Chloe Young.

Photographer: Melissa Cooperman (www.melissacooperman.com)

The Farm at Eastman’s Corner 267 South Road Kensington, NH 03833 (603) 347-1909 www.eastmanscorner.com

Giving Back 5% of all the proceeds from this book goes to supporting Sawyer Park in Kensington, NH.