How to use this Page

Here is an easy, nutritious recipe you and your children can make using the flesh of a whole pumpkin you’ve chopped and cooked, or a can of pumpkin puree.  Both work well. If you use the whole pumpkin, you can prepare it by boiling it in a large pot until tender and then scooping out the seeds before mashing the flesh.  You can also roast the pumpkin in the oven like a butternut squash until tender.   To save time and make it easier for children to do themselves, use the canned puree. NOTE: Cooked butternut squash can be substituted for the pumpkin in this recipe.

PUMPKIN BREAD

1 C flour (I like to mix white and whole wheat)  1 C. rolled oats (use quick or old-fashioned- NOT instant)

2 t baking soda      ¼ t powder     2 t cinnamon     ¼ t each of ginger, cloves, nutmeg

3 eggs          1 t vanilla     3/4 C oil ( I substitute applesauce or yogurt for half the oil)

1 C sugar      2 C pumpkin puree     1 C chopped walnuts

1. Measure dry ingredients together.  Set aside.
2. In a large bowl, mix eggs, sugar, oil, applesauce (if using), pumpkin, and vanilla.
3.  Beat until well mixed.
4. Stir in flour until smooth.  Add nuts.
5. Pour into 2 greased loaf pans and bake for 35-45 minutes.  Test with a toothpick to see if it is done.  It should be dry after inserting in the middle of the bread.

This recipe also can be used to make muffins.  Makes 24 muffins.  Bake muffins for 20- 25 minutes.  These breads freeze well and can be made ahead of time to give as gifts over the holidays.

For a festive way to serve this cake-like bread, add a scoop of vanilla ice cream or frozen yogurt on  a slice and top with whipped cream.  It is also delicious spread with cream cheese.  HAPPY AUTUMN!

I don’t know about you, but this year’s mild summer and fall produced a bumper crop of veggies in our garden. Especially zucchini.  If you are still picking this versatile vegetable, or are just looking for a new way to get your children to eat more veggies, this recipe will do it.  It’s so simple and DELICIOUS. Even reluctant eaters should give it a try.

Zucchini Pancakes

1. Wash a medium size zucchini and pat it dry.  SHRED into a large bowl. You should have about 2 Cups.

2.  Add the following: 3 T. flour (or biscuit mix), 1/3 C grated Parmesan Cheese, a sprinkling of onion powder and a dash of salt.

3. Beat an egg and add to the mixture, stirring until all the mix is wet.  

4.  Put 1T oil in a skillet or on a griddle, spreading it around to coat the pan.

5. Pour spoonfuls of the zucchini mix onto the hot skillet and spread out into a thin layer.  Cook until browned and then flip.

6. Serve hot.  These pancakes make a great side dish and are reminiscent of potato pancakes.

Variations:  Try using grated beets or carrots for a sweeter tasting pancake.  Or mix half zucchini and half carrot.  You can also add 2 T of minced onion to the mix instead of the onion powder.

What do you think?  Is this recipe a winner?

Recipe Card Give-Away: If you’d like a set of the FOUR recipes found in my MG novel WHEELS OF CHANGE, leave a comment or your favorite zucchini recipe. I’ll put everyone’s name in a hat and choose TWO winners.  You have until 10-31 to post your comments. 

If your garden is anything like mine, there are still plenty of fresh tomatoes to enjoy before the chill of fall settles in. No garden?  Head out to your local produce stand and sample the heirloom varieties that are becoming popular. Why not have a simple TOMATO SALAD for lunch or dinner?     Eat them alone or with some crisp cucumber slices.

Add just a drizzle of olive oil, salt and basil leaves (if desired).  I like it at room temperature to get the best flavor from the tomatoes.  You can also dice them and make a fresh SALSA by adding diced onion, diced green peppers (it’s up to you how hot you want them to be), and some chopped cilantro.

Celebrate nature’s bounty and enjoy TOMATOES!

Jersey Farm Scribe here, and I’m so excited to do a post here on Darlene’s website.

It’s exciting for me to get a chance to talk about something farm-related, since I’m usually posting on writing on Kathy’s website Writing and Illustrating or Children.  http://www.kathytemean.wordpress.com

I thought about what I should write about. I could write about the animals that I have here on The Farm. I could write about the lifestyle, being more in touch with the world around us, agriculture and fresh food. I could write about one of the many projects that are always going on… and never quite finished.

In the end, I decided to write about something close to my heart that I HAVEN’T gotten fully involved in. What a great motivator for me to finally jump in!!! Plus, then perhaps I can do another post in a few months and update everyone on any progress that has been made.

So here we go… they’re cute… they’re amazing,

honey bee

and they’re SUPER sweet. I had the amazing opportunity to visit an active BEE hive with my brother’s family, including their bee-guru boys. We went to Dan Price’s Farm, the founder of Sweet Virginia Foundation  http://sweetvirginia.com, a Honey Bee Conservation and Education Organization. Here we all are at their farm. The three little ones are three of my four amazing nephews. I’m the odd-ball in the green suit.

There were some high school kids doing a project. The high schoolers were very leery of the bees, (understandably), and a bit skittish about going up to the hive.

My nephews, 12, 11 and 7, had absolutely no problems. They were informing the older kids of where to stand that was safe. (bees create a main highway where they travel in and out of the hive, and as long as you keep that area clear, you’re perfectly fine!) They operated the smoke puffer (definitely NOT it’s technical name) and answered all the questions the hive experts had like it was NOTHING.

Hive Manager: Does anyone know how many different types of honeybees there are?
7 yr-old-nephew (looks at her as if to say, um, who doesn’t??: Three. The queen. The worker bees, which are girls, and the drones, which are boys.

Hive Manager: That’s right. And the bees that we see flying around sometimes, which are they?

11-yr-old: Worker bees.

Hive Manager: And why’s that?

12-yr-old AND 7-yr old: Because they are the only ones that leave the hive. All the drones do is mate with the queen and all the queen does is lay eggs.

Eventually, the hive manager realized she was going to have to think of harder questions.
Then Marcus and Ethan, the 11 and 7-yr olds picked up a BEE COVERED slat from the hive, (without any gloves on!) and with absolutely no fear:

And here is Jared, (12) even letting a bee crawl on his hand!

I was unbelievably impressed, to say the least. (as were the high school kids who they completely showed up!)

I learned a lot. I won’t get into the dorky-science details here. (I’m a total science nerd at heart). But here’s a fun one:   Bees communicate with DANCE!

Seriously… how cool is that?

PBS has a great video on The Waggle Dance:  http://video.pbs.org/video/2300846183/

They use it to communicate where the good hive or flower is located. It’s pretty unbelievable.

I think most people know at this point that there are concerns for the honeybee’s health around the world, which would be devastating to our food sources. It’s more than just not having beautiful flowers. Fruits and vegetables pollinate and grow because of bees. And the animals that we raise for food eat these fruits and vegetables as well!

But luckily there is something really simple you can do that can make a BIG difference! You know those signs you see?      

Those are people who either run their own hive, or have someone come in and run a hive for them. This is GREAT for the honeybee population. You can help out your local farmer, and help the honeybees at the same time.

Honey is such a great natural sugar substitution. Try substituting it for sugar in recipes, to give an extra yummy flavor, and a much healthier sweetness. Sugar is sweeter than sugar, so you would about ½ to ¾ cup of honey for every cup of sugar.

I do a combination:

For every cup of sugar a recipe calls for I use:
¼ cup sugar
½ cup honey

This is amazing in almost ALL baking, cakes, muffins, cookies, breads, the works.

Honey has some pretty amazing healing powers as well. It’s been used as a natural antibacterial agent for years!

Feeling like you have a cold coming on, or just can’t kick one? Try this:

Hot water
Raw Honey – (natural antibacterial agent and throat coater)
REAL ginger – (natural anti-inflammatory)
REAL garlic – (natural antibiotic)
1 teaspoon apple cider vinegar (with the mother) (balances the acidity level – excellent for chest cold)

Okay…. so I’m not gonna lie, this is not a delicious drink. But I can from personal experience it can really help to kick those sniffles!

Allergies? Try local honey. A full T every single day. The closer the hive is to your home, the better.

The idea is that you’re introducing a small amount of the pollen into your system via the honey, making your body more use to it (similar to how allergy shots work). This method of course depends on what you are actually allergic to, and there is actually not a lot of actual pollen in honey, but there is some.

I am lucky and don’t suffer from allergies myself, but I have a few friends I’ve suggested this to that swear it helped them. Plus, this one IS delicious!

(I am obviously NOT a doctor, these are just personal home-remedies I’ve always used)

Kids definitely like finding out where their food comes from. And there are also some GREAT Kid-Friendly Honey Recipes:   Bite-size Honey Popcorn Balls  http://www.myrecipes.com/recipe/bite-size-hiney-popcorn-balls-10000001661174 

 Honey Glazed Carrots http://www.tasteofhome.com/recipes/honey-glazed-carrots 

And of course, a great dipper for apples, carrots, fruit, bread, chicken, you name it!!!!

So next time you see a local sign for…

… take a quick stop and find out where their hives are located. You may end up in a more interesting conversation that you’d expect!!

As for me? I plan on trying to get a hive on my property by 2015.

And a big thank you to Darlene and all of you, because you all are part of what has motivated me to pursue it!!

Erika Wassall, The Jersey Farm Scribe is a writer, a farmer and a liver of life. Check out her posts on Writing and Illustrating for Children every other week, and follow her on Twitter @NJFarmScribe.

I love all the fresh fruit that’s available this time of year.  Every trip to the grocery or farmer’s market is an olfactory and visual delight as summer fruits abound.  Why not take advantage of the color and variety and make your own fruit salad to have as a snack or for a refreshing dessert at the next barbeque.

For my fruit salad, I used peaches, kiwi, cherries, and blueberries.  You can add grapes, cantaloupe, watermelon, pineapple or raspberries.  Think multi-colored and you’re sure to have a winning combination.  You can sprinkle unsweetened coconut on top or even some homemade granola if you want to add some crunch.   Don’t be afraid to try new combinations.   It’s all delicious!

Did you know that in 1984, President Ronald Regan declared July National Ice Cream Month?  Americans have always loved ice cream, and each part of the US has its own favorite flavor.  Here are the top 5 selling flavors nationwide:

1. Mississippi – Chocolate     2.  New York - Vanilla       3.  Colorado – Mint Chocolate Chip

4.  Iowa – Pralines and Cream     5. Texas - OREO Cookies and Cream

To find YOUR state’s favorite, visit the ice cream map at:   http://www.parade.com/ice

Now, all that talk of ice cream has made me hungry.  I think I’m going to have a bowl of butterscotch almond.  With a sprinkling of coconut.  What’s your favorite flavor?

Here’s are instructions on how to make your own ice cream WITHOUT an ice cream maker:

http://www.womenshealthmag.com/nutrition/avocado-lime-ice-cream?utm_source=zergnet.com&utm_medium=referral&    utm_campaign=zergnet_202737&cid=partner_zergnet          

Why not try some ice cream on home-made waffles?  Delicious!         

Good and Easy Granola
By Ferida Wolff

Here is a nice and easy way to perk up your breakfast. You need seven ingredients but it only takes two steps to make this great granola. You might like to add raisins to your cereal bowl or strawberries or blueberries in season but it tastes terrific plain, too. The recipe makes enough for a week of breakfasts!

Ingredients                                                                            
2 cups old fashioned oatmeal
1 cup puffed cereal
1 cup sliced almonds
½ cup sunflower seeds
½ cup flaked, unsweetened coconut
¼ cup oil
¼ cup maple syrup, Grade B

Directions
1. Combine all ingredients in a large mixing bowl, then spread mixture on a baking sheet.
2. Bake at 300 degrees for twenty minutes, stirring once halfway through. Let cool, then put the granola in a covered container and store until ready to eat.

Note: Parchment paper on the baking sheet helps keep the ingredients from sticking.
Ferida Wolff is the author of 17 books for children and three for adults. She also writes a nature blog http://www.feridasbackyard.blogspot.com . She loves to cook and discover new ways of combining ingredients. She can be reached at [email protected]

Whether you’ll be having a barbeque or take out pizza for Dad’s big day, homemade desserts are always a great way for kids to show dad their love.  Here is a recipe for Cream Cheese Cupcakes that will be a hit.

CREAM CHEESE CUPCAKES
2 8oz. packages of cream cheese ( I used Neufchatel)
2/3 C sugar
3 eggs
1 tsp almond extract
Vanilla wafers

1. Line muffin tins with paper liners. Set a vanilla wafer in the bottom of each.
2. Mix all other ingredients until smooth.
3. Fill cups and bake 25 minutes at 350 degrees F.
4. Chill overnight. You can eat them like this, or top with a variety of fruits such as crushed pineapple, strawberries, cherries.        And, speaking of strawberries, it is peak season for these delicious bits of heaven.  Make a few chocolate covered ones by: 1. Melting morsels  in a microwave-safe dish for 60 seconds.  2. Stir and repeat for 30 second intervals until smooth.  3.  Stir in 1/2 tsp of vegetable oil to make the mixture thin enough for dipping the berries into.  4.  Hold the strawberry by the green cap and dip it into the chocolate mixture.  5.  Set onto waxed paper and refrigerate until set. 

HAPPY FATHER’S DAY!

Is there any better treat perfect for a summer picnic or backyard barbeque than homemade ice cream sandwiches?  They are a big hit and simple to make.  You can make several ahead and freeze them for anytime you want a special, tasty treat.

Instead of the traditional chocolate chip cookies with vanilla, be adventurous and try peanut butter cookies with strawberry banana frozen yogurt.  Or Mint ice cream sandwiched between chocolate wafers or chocolate chunk cookies.  I don’t think there is a bad combination when it comes to ice cream or frozen yogurt and cookies. 

Two hints:  1. Make sure the cookies will hold up well when frozen.  And, 2. soften the ice cream or frozen yogurt a bit before placing a scoop on one cookie and pressing a second one to close it.  3. You can roll the sandwich in crushed nuts, coconut, mini chocolate chips or toffee bits and then place on a cookie sheet in the freezer until firm.

For more ice cream sandwich ideas visit:  http://www.buzzfeed.com/tashweenali/delicious-ice-cream-sandwiches    Teaser:  I can’t wait to try the Snicker doodle one! Or how about a Brown sugar bacon?

What’s your favorite recipe for ice cream?  Send it to me and I’ll share it here.

Here is a healthy and easy recipe for crepes that you can adapt and use with whatever fillings you like.  The crepes can be made ahead and frozen until ready to use.  If you decide to freeze them, place waxed paper between each on for easy thawing.

 Mother’s Day Crepes

2/3 C buckwheat flour            1/3 C whole wheat pastry flour          2 eggs

1 ¼ C almond or soy milk       1 T honey or agave syrup                    ¼  t salt

1-2 T oil – as needed to cook crepes

1.      Combine flours and eggs.  Mix well

2.      Stir in milk, honey, and salt.  Beat with a whisk until smooth.

3.      Drop less than ¼ C of batter at a time onto a hot, oiled skillet or crepe pan.  Tilt and rotate to distribute batter evenly over the bottom, of the pan.

4.      Cook until done on bottom (Lift edge,  if it is lightly flecked with brown, it’s done)

5.      Turn crepe over and cook several seconds on second side.

6.      Repeat with remaining batter, oiling skillet as needed.                                        

7.      Stack crepes until ready to fill.

Filling: spread each crepe with Nutella and sprinkle with sliced strawberries, raspberries and/or blueberries.  Fold over and sprinkle with powdered sugar or cocoa powder.

Variations: Spread crepes with peanut or almond butter and sliced bananas.  Or try tropical fruit such as mango, papaya and pineapple and sprinkle with coconut.

For other Mother’s Day Recipes, try visiting: http://www.familycircle.com/momsdayrecipes

Spring is the perfect time to make a pot of Asparagus Soup since the vegetable is found in abundance this time of year and is also quite economical.  This recipe is so easy and perfect for kids to make.  It will impress any guest and add an elegant touch to a lunch or dinner.  There is also a GLUTEN FREE OPTION.  See below:

Light and Easy Cream of Asparagus Soup
3 C sliced asparagus – about 1 pound
1 chopped leek or medium onion
2 C of chicken or vegetable broth
¾ t. thyme
1 bay leaf
1 clove garlic, minced
1 T flour (note: for a GLUTEN FREE option, eliminate flour and dice one potato to add as thickener)
2 C low fat milk
Dash of nutmeg
2 t. butter
Salt to taste.

1. Combine first 6 ingredients in a large saucepan over medium heat. (If using potato instead of flour add it to the above. Bring to a boil, reduce heat, cover and simmer 10 minutes. Discard bay leaf.
2. Place mixture in a blender and process until smooth.
3. If using flour to thicken, add it to the pan and whisk in the milk until blended. Return pureed asparagus mixture to the pot and add nutmeg. Stir to combine.
4. Bring to a boil and simmer 5 minutes, stirring constantly. Remove from heat, stir in butter and salt to taste.      Garnish with asparagus tips if desired.              

Variations: Substitute 2 C baby carrots for asparagus for Cream of Carrot Soup. OR, substitute 2 C leeks and 2 C diced potatoes for Leek and Potato Soup.

With St. Patrick’s Day arriving next week, why not plan a Green Day and serve green foods, wear as much green as you can and plant some seeds in a pot to get a head start on the growing season. Lettuce, parsley, and chives are all quick sprouters and don’t mind the chilly days of early spring.   While you wait for the lettuce greens to grow, try this recipe for a healthy green salad:

MIXED GREENS SALAD:  1. Wash and pat dry a mix of salad greens such as romaine, spinach, arugula, radicchio, or any combination you like. Now the tasty fun begins.

Add any or all of the following to make a plain salad a satisfying main dish: sliced cucumbers, olives, shredded carrots, dried cherries or cranberries, sliced strawberries, blueberries, or grapes. Add toasted, slivered almonds or walnuts, sunflower seeds, pumpkin seeds, and grated Parmesan cheese (or any cheese of your choice). If you’re a vegetarian, you can stop here.  

The photo version has a packet of salmon on top. I’ve eaten it with shredded chicken or tuna as well. ANY leftover meat works well.

Sprinkle with your favorite dressing – I used a raspberry balsamic with olive oil – and serve with breadsticks or garlic toast and you will get rave reviews.

Another GREEN food treat that is fun and easy for kids to make is KALE CHIPS.  Check the recipe section of this blog for the recipe.

Stay tuned for some kid-friendly gardening tips to make things turn green in your own backyard.

This recipe for Soda Bread is more moist than many thanks to the buttermilk.  If you can’t find buttermilk, use regular plain yogurt (NOT Greek).

Irish Soda Bread

4 C flour (I use 1C whole wheat)       ½ C sugar       1 T baking powder

1 t salt               1 t baking soda         1 C. raisins plumped (see note)

 4 T melted butter        1 ½ C buttermilk      1 lg. egg

1. Preheat oven to 375.  Grease and flour a round pan or cookie sheet.
2. In large bowl, combine flour, sugar, powder and salt.
3. Pour melted butter into dry ingredients and mix until the mixture resembles coarse crumbs.  Stir in raisins.
4. In a separate bowl beat buttermilk, egg and baking soda.  Add to flour mix until blended.
5. Turn dough onto floured surface, and knead until smooth – about 1 minute.  If dough is sticky, flour your hands as you knead.  Shape dough into two round loaves. 
   
6. Place dough in prepared pan. With a sharp knife, make 2 crisscross slits in dough.
7. Bake for 45-60 minutes until a toothpick inserted in the center comes out dry.  Let rest for 10 minutes before removing from the pan.
8. Serve sliced with butter or jam.  Bet you can’t eat just one piece!

NOTE: Pour boiling water over the raisins and let them stand for 5 minutes to soften.  Drain and pat dry.

If you get a chance to stop by IHop between 7AM and 10PM tomorrow, March 4, 2014, you can join in the celebration of their 9th annual NATIONAL PANCAKE DAY fundraiser.  You can eat your favorite pancakes, or make a donation that will benefit children’s hospitals and charities across the country. For more details visit: http://www.ihoppancakeday.com

There are so many recipes made for kids who are interested in learning how to prepare or cook simple meals. Depending on the age of the child, all children can lend a hand in the kitchen.  It is a great way to build self-esteem and get your child to try new foods.  When he or she has helped prepare a meal, tasting the food is part of that job.

Some simple kitchen and meal prep tasks are:  chopping or dicing vegetables, spreading butter or other condiments onto bread, grating cheese, mixing sauces, beating eggs, tearing lettuce for salads, measuring ingredients for baking, rolling out dough, sifting flour, stirring, coating chicken in breadcrumbs.  I’m sure you can think of many more.  Will the kitchen be messier when kids participate in cooking?  Sure, but clean up is part of the job.

Being competent in the kitchen is not only a necessary life skill, it increases awareness of what goes into a meal and where food comes from.  It also can lead to our children making better, healthier food choices. And, it’s a way for busy families to connect and have some time together.  Everyone has to eat.  Involve the kids and make meal time a family affair.  Here are two web sites for inspiration:  http://www.cookinggames.com     and  bbcgoodfood.com/recipes/collection/kids-baking

What’s not to love about Rice Krispie Treats? They’re sweet, chewy and crunchy all rolled into one.  It’s hard for me to stop from eating a whole pan myself.  Here is a way to make them a bit more nutritious and guilt-free.

Add 2 T of peanut butter or almond butter to the melted marshmallow mixture until it is dissolved.

Along with the crispy rice cereal, mix a combination of some or all of the following to equal 6 C:  dry, uncooked oats, Cheerios, sunflower seeds, granola, crushed peanuts or almonds, a handful of mini chocolate morsels, coconut.

Stir the dry ingredients into the melted marshmallow mix until coated.  Press into a greased pan and when firm, cut into squares.  Enjoy. They are still a winner, with the  added nutritional bonus.

All these years I’ve heard about the Sugarplum Fairy in the Nutcracker.  I’ve read about children dreaming of sugarplums in A VISIT FROM ST. NICHOLAS.  Yet I never saw or tasted a real live sugar plum of my own.  Until today.

When I stopped at my local farmer’s market, there on the stand, next to sweet cherries and peaches were these little gems.  If you get a chance to sample these bite-sized bits of plum heaven, do so.  You won’t be sorry.

They are plum delicious!         Sorry…I couldn’t help myself.                      

Is there any better treat perfect for a summer picnic or backyard barbeque than homemade ice cream sandwiches?  They are a big hit and simple to make.  You can make several ahead and freeze them for anytime you want a special, tasty treat.

Instead of the traditional chocolate chip cookies with vanilla, be adventurous and try peanut butter cookies with strawberry banana frozen yogurt.  Or Mint ice cream sandwiched between chocolate wafers or chocolate chunk cookies.  I don’t think there is a bad combination when it comes to ice cream or frozen yogurt and cookies. 

Two hints:  1. Make sure the cookies will hold up well when frozen.  And, 2. soften the ice cream or frozen yogurt a bit before placing a scoop on one cookie and pressing a second one to close it.  3. You can roll the sandwich in crushed nuts, coconut, mini chocolate chips or toffee bits and then place on a cookie sheet in the freezer until firm.

For more ice cream sandwich ideas visit: http://www.familycircle.com/icecreamsnadwiches

National Chocolate Chip Day is Wednesday May 15, 2013.  What better way to celebrate this tiny bit of heaven than to have a cookie baking party. You can find some recipes at: http://www.familycircle.com/chocolatechipcookies  or try this healthier version using oats and whole wheat pastry flour as well as canola oil to replace some of the butter.  You will NOT sacrifice taste.  While you’re at it, bake some extra and help end Childhood Hunger.

http://www.greatamericanbakesale.org inspires millions of bakers to donate the money from sold baked goods to help fight childhood hunger by contributing to SHARE OUR STRENGTH’S NO KID HUNGRY campaign fund.

Oatmeal Chocolate Chip Cookies

1 C white flour      3/4 C whole wheat pastry flour     1/2 C rolled oats      1 tsp baking soda

1 stick softened butter     1/2 C canola oil    1/2 C granulated sugar    1/2 C brown sugar

1 tsp vanilla         2 lg eggs      2 C chocolate morsels      1 C chopped walnuts or other nut of choice

1. Heat oven to 375.  Combine dry ingredients and set aside.

2. Beat butter, oil, sugars and vanilla in large until creamy.  Add eggs and beat until blended.

3. Gradually add dry ingredients and nuts. Mix until combined.                 

4. Drop by spoonfuls onto ungreased cookie sheets.  Bake for 9-11 minutes, or until edges are lightly browned.  Remove from pans to cool.

These cookies freeze well and can be jazzed up with sunflower seeds, dried cranberries or whatever other dried fruit you enjoy.  Don’t be afraid to experiment.

Celebrate the chocolate chip!  Happy eating.