#kiddoscrops

[honeychildoz]

An excellent day with my school chums.🥰 Our school garden is in a pre harvest growing position, so we got an incredible box from our support farm. Being blessed with such exceptional spring veg made my menus this week a joy to plan. 😄 Organic spring baby vegetables need nothing to get in the way of their sweetness, their tender crispy freshness, or their gorgeous natural state, so I made a sesame yogurt dip, and a scratch made ricotta and herb dip for the tender snow peas, radishes, and baby carrots. I roasted the baby beet roots and dressed them in orange flower water and Tasmanian olive oil. The big palate push for today was a spicy diakon and carrot pickled in a pineapple vinegar brine. Can I tell y'all that my tiny champions ate every single application. The home runs were the baby carrots and snow peas with the cheese dip. Then the Pickled Diakon & Carrot, then the beets.😲☺️. They then asked for all leftovers which I saw them eating at lunchtime.😄 They were absolutely gorgeous. They served each other. Used their best manners. The said thank you over and over.💕 I am so very encouraged with their willingness to try new flavors! They are embracing the culinary adventure effortlessly. It's so life affirming and joyful! Tomorrow is a pizza day for the Kinders and Preps.☺️ I'm ready for the super cutie pie overload! #honeychildscreole #24carrotgardens #stephaniealexander #gardentogob #kiddoscrops #springveg #tasmanianproduce #tomorrowsleaders #schoolchums #farmerfolks #lovethesekiddos #mshoney https://www.instagram.com/p/CTzCmXABcvD/?utm_medium=tumblr

[honeychildoz]

Week 2 is now in the books.☺️ The weather was powerfully windy 🌬️ with bone chilling gusts, so I decided to introduce the kiddos to James Hemings' incredible creations. It was a perfect day for Mac n cheese 🧀. I told them of his extraordinary life and how we are using our leeks and herbs to make our early spring Garden Mac. A friend donated oodles of bags of mnms, so I upcycled them into treats. How perfect a time to introduce them to Ruth Wakefield and her legendary creation, the American chocolate chip cookie. 🍪🍪🍪. I also made some cranberry oat bars so we'd have enough for everyone. Because there were many gooey faces🤧 and sniffles, I taught them "demo" style and handled the prep myself. The kiddos sourced and washed the leek and herbs, helped pat the cookie dough in bars(with gloved hands), and "busted the suds"(washed the dishes). I had 7 non farmer class kids come by for a hot lunch and to listen to the lesson. It was awesome! We also got some more apples🍏 that the bigger kids washed and filled up the window basket. Almost every single kindergartner, prep, and 1st grader ate one!😯. Last week only a few dozen went, so we had almost 800% improvement. I aim to always have a grab-able snack in the window basket. The @24carrottas farm will be sending us a produce box this week to cook with. I'm already ruminating on a veg forward rice or 🍜 bowl. And a pitcher of iced green tea lemonade 🍋 #honeycjildscreole #24carrotgardens #kiddoscrops #jameshemings #ruthwakefield #gardentogobs #sowandeat #tasmanianproduce #gardenmac #cookies #wholefoodcooking #seasonal https://www.instagram.com/p/CTofITIB7SZ/?utm_medium=tumblr

[honeychildoz]

The first week of cooking with the kiddos went really well. I had a group of 1st and 2nd graders and a very special 6th grader.💓 The garden has given us soft herbs, Meyer lemons, and gorgeous leeks. 🌿 The children helped me make old fashioned lemonade. Not one child had ever made it or had it. They loved rolling the lemons and juicing them. One child took seeds home to plant.😁 The theatrics of popping corn had them jumping and greedily bouncing with the popped kernels. They actually cheered when I poured it into the bowls. It was the cutest 😍. I steeped their rosemary, oregano, and parsley, in Tasmanian butter and drizzled the corn.🍿 Then each child passed it to a fellow classmate. I want them to always share and serve each other. It was a little giggly but they did it. The ate the lot! 😋 The next day instead of soup, I made bread with their leeks. I had only one student today so I had her caramelize the leeks down and we rolled them in soft milk bread with a cheese blend that needed using up. There was also a brick of cream cheese that needed using so I made a few pans of iced cinnamon rolls. We also made some garden quiches (zucchini and bacon from store) A gorgeous local farmer donated some small kid sized applesthat added to the afternoon snacks. When the bread was ready, I delivered the leek bread to some grade 4s fresh from swimming class. And some cinnamon rolls to the Teachers lounge.🥐 We passed out the other treats to the book week kiddos that passed the kitchen. What a great week of cooking with the kids! I think this Spring will be delicious! I am encouraged we will all learn and enjoy our time together.☺️ #kiddoscrops #honeychildscreole #24carrotgardens #seasonaleating #fromgardentogob #slowfood #wholefoodeating #sharing #eatingtogether #growingstrongchildren (at Kingston Primary School) https://www.instagram.com/p/CTWCevsh_Qo/?utm_medium=tumblr

[honeychildoz]

First cook of the #KiddosCrops. These gorgeous, thick, verdant, juicy leeks were grown by the children with Thibaut's patient guidance.💚 They will be caramelized until bronzed and sweet. I'll add a bit of vinegar and sugar then fill soft milk bread I'll make fashion into small rolls. The other leeks will be a potato and leek soup for a little afternoon pick me up.🥐 There's also lemons 🍋that I'll make into lemonade and a smattering of soft herbs🌿 which will go into butter to eat with everything coming soon!!!💓 #honeychildscreole #24carrotgardens #kiddoscrops #ifyoucookittheylleatit #newhabits #wholefoodcooking #futureleaders #lovingthroughthepot #misshoney #leeks #africandiaspora #egyptianonion #tasmanianproduce #bethechange https://www.instagram.com/p/CTQk-buBM_0/?utm_medium=tumblr