In educating our mini-chefs how to cook, taste, and eat good food, we also need to teach them how and where to shop for good food. Let’s get them going on street level. One of my most favorite places to shop and to get inspired by what is fresh and healthy is the green market, where you can talk to the farmers and choose fruits, vegetables, meat, and dairy that is super fresh and flavorful.
This Wednesday, as a sort of pre-class, my friend Avery, manager of our local market, took a group of the Yummies under her wing.
“My Grandpa grows cantaloupes and watermelons in his garden, ” one of the kids piped in when Avery asked them what kinds of things grew on farms.
“Eggs!”
“Cows! MOOOOOO!” (giggles)
Then, Avery showed them a whole row of different kinds of peppers and squash. Ohhhh. Ahhh.
She introduced them to some of the farmers and had the farmers talk about what they, in particular, grow on their farms. Despite the heat and the looming humidity, the kids managed to stay focused.
When we gave them each $5 to spend on anything they pleased, they really started to wake up and get excited. Asian pears, Italian plums, Jersey tomatoes, ripe and heavy, and of course a pain au chocolat (that would be my daughter) were some of the things that they added to their market bags. And, of course, after tasting the zucchini pancakes Avery had prepared for them, they had to pick up a few zucchini as well.
Avery has shared her wonderful recipe for the pancakes with us here. They are bright green and very tasty. A little side of yogurt-lemon dipping sauce would be my family’s way of adding onto the deliciousness: just squeeze the juice of half a lemon into 1/2 cup of plain yogurt.
Avery’s Light Zucchini Pancakes
Adapted from Jack Bishop’s Vegetables Every Day
*1 lb. zucchini (about two 6″ zucchini), grated
*1 clove garlic, minced
*salt and pepper, to taste
*1 egg
*2 T. fresh minced herbs, chives, mint, basil, parsley, or any favorite
*1/2 c. flour
*olive oil for cooking
Dry the grated zucchini by wringing it in a clean towel or draining it, salted, in a colander for half an hour.
Combine the zucchini, garlic, salt and pepper, herbs and egg, and stir in the flour.
Heat a little oil in the bottom of a frying pan, and cook the pancakes (little ones for appetizers, or larger ones to be served whole or in wedges) for about 3 minutes on each side. Drain on paper towels and serve with lemon wedges.
