There are a lot of things to look forward to each summer: sunshine, beach days, no snow, and lots of fresh veggies! Here in Vermont, we’re obviously spoiled with local farm fresh food products. So whether your picking up a weekly CSA, visiting the farmers market or shopping for seasonal produce in the grocery store, you’re likely wondered what to do with these really wonderful ingredients. We hear you! We’ve also experienced the challenge of planning meals around what the farmer harvested instead of what you want to cook – or what the kids will actually eat. So we teamed up with Otter Creek Kitchenware in Middlebury to give us the motivation and tools we need to dive deeper into seasonal eating.
Here are a few ways we’re enjoying our veggies:
- When in doubt, make slaw. Slice those root veggies into skinny little matchsticks and toss with a nice acidic dressing; it’ll soften up a little but stay crunchy. Use a Spiral Cutter to make a killer slaw. Or salad. Or pasta. Or whatever it is that your family eats. There are endless uses for this handy tool!
- Zucchini loves chocolate. So do kids. Try adding veggies in unexpected places like Carrot Chocolate Chip Cookies, Chocolate Beet Cake, Sweet Potato Banana Cookies, Zucchini Bread. Use Vermont made Ann Clark Cookie Cutters to add fun shapes to your creations.
- What better way to eat your greens than to drink them! When blended with fruit, ice, and even some milk or yogurt, even the most rugged greens become smooth and tasty. Pop smoothies into camp lunches with these leak proof water bottles. The colored plastic hides that fact that their beloved smoothies are actually – gasp – the color green.
- Left over smoothie? Add those last few drops of seasonal goodness into these adorable Zoku Freezer Pop molds for a healthy and delicious frozen snack. These are small enough to fit into your freezer plus you can get a different character for every family member.
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