In my three years as a parent (four, if you count from the start of the pregnancy), I’ve tried to soak up as much information and real world experience as possible when it comes to the issue of food. Food and kids is tricky. We all know that as a nation our children are not getting the adequate nutrition and exercise they need to grow up strong and healthy, and our obesity rates are growing at an alarming pace. We know that school lunches, where many children get the bulk of their calories, if not all, are heavy on starch and low on fresh produce. We know that kids’ menus at restaurants often consist only of macaroni and cheese, cheeseburgers, and chicken nuggets.
This year I decided to start a new blog series with my son, and I’m so pleased that Foodbuzz decided to choose the inaugural post as part of the January 24×24 event.
One of my son’s favorite things to do is go to the farmers’ markets with me. I thought it would be fun to create a meal based on what he chose at the market, sort of Iron Chef style. I did a similar meal for Project Food Blog challenge 3, where I went to the farmers’ market in Madison, Wisconsin, and created a meal based on what they had. Funnily enough, I could have re-created that meal in Texas this weekend, even though the original meal was done in October. For me, this is a striking example of the seasonality of food and Texas’ strong growing season.
The main problem with trying to get your child to dictate the market shopping is their lack of focus. And, um, apparently mine, because I had trouble with my video camera. Still, my son’s discussions are priceless.
Our market is replete with choices for protein, from Gulf shrimp to guinea hens to bison. My son is enamored with the San Miguel Seafood booth (probably because they have huge, whole fish they let little kids touch) and immediately decided the protein for the night would be red snapper. Wandering over to the Johnson’s Backyard Garden stand, he chose carrots, broccoli, and beautiful green and purple cauliflower. Of course, when it came to cooking, he didn’t want to use the carrots or broccoli – two of his favorite vegetables, he probably wanted to save for himself. Brussels sprouts rounded out the vegetables.
We picked up fresh chevre from Swede Farm, fig-walnut conserve from the award-winning Confituras, and a baguette from Texas French Bread. Paired with kale that we would turn into chips, we had our appetizers!
He spent the rest of the time flirting with my friends.
Foodbuzz 24x24: Introducing The Littlest Locavore
- 3 cups stock of choice I used venison
- 2 tbsp butter
- 1 cup arborio rice
- 1/4 cup chopped onion
- 1/4 cup white wine
- 1 cup chopped roasted beets
- 3 tablespoons fresh goat cheese plus more to serve
- Salt and freshly ground pepper
- Bring stock to a low simmer.
- Melt butter in a heavy pan over low heat.
- Add rice and onion and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1/2 cup at a time, stirring constantly; allow rice to absorb each 1/2 cup before adding more. Just before adding the last of the stock, stir in the beets. Rice should cook in about 25 minutes. Remove from heat.
- Stir in goat cheese. Season with salt and pepper.
adapted from Simply Recipes
3 cups tangerine juice
3/4 cup sugar
2 tablespoons fresh mint leaves
3 tablespoons lemon juice
Bring the tangerine juice and sugar just to a boil and remove from heat. Crush the mint leaves between your fingers to release some of the oil, and add to juice. Cover and let steep at least five minutes, depending on how strong you want the mint flavor.
Remove mint and chill juice 30 minutes.
Stir in lemon juice. Pour into ice cream maker and freeze according to manufacturer instructions.
For more tasty inspiration, check out my Recipes from Stetted board on Pinterest!