I would say I feed my kids moderately healthfully. We only buy organic milk and eggs. We have fruit instead of dessert after meals. We always have vegetables, which they typically eat, with lunch and dinner, and breakfasts are normally oatmeal or yogurt and fruit. They do eat chicken nuggets occasionally. The veggies are often frozen. I’ve been known to serve peanut butter sandwiches with a banana when I’m fried on the weekend. We could live on chips and queso. And I am not opposed to (all of us) eating cupcakes at birthdays and candy for holidays.
That said, I could do more. I’m pretty basic with the veggies and need to amp it up. So I joined a group in the neighborhood that receives deliveries every other week from a local organic farm. Milk, eggs, grass-fed meats if you want, and…….a box of vegetables. That’s right. A box. Really a big crate. Of veggies that I have no idea how to cook. Here was this week’s box:
There’s some stuff in there I can totally manage – carrots, sweet potatoes, broccoli and cauliflower. No problemo. But there were beets, radishes, turnips, kale and collard greens. I MAY have eaten a few of those in the past, but I have never prepared them.
So this was the meal selection over the weekend:
Cold veggie pizza on Friday night – this let me incorporate my radishes, cauliflower, broccoli and carrots. I also added squirt tomatoes and yellow bell pepper that I already had stocked. I used Pillsbury pizza crust instead of the crescent rolls, and I didn’t put all that topping on the crust because it would have been too thick. I housed it in a separate bowl over the weekend that I used to dip raw veggies in. It was good and the kids all ate it. (Which is a feat because they’re not crazy about raw veggies.)
Kale leek soup on Saturday night – I had already been experimenting with less traditional veggies and had some leeks stocked in my fridge. I was most skeptical about the kale because I’ve heard it’s not tasty. I subbed out the potatoes for sweet potatoes in the soup because I had that in my farm basket. I also swapped chicken broth for the water and real milk for the non-dairy milk. It was pretty yummy. And little bit loved it so much that she drank the remaining broth from the bowl just like she does cereal. The boys didn’t love it, but they did try a few bites.
Last night, I took my best friend out for a birthday dinner (we had SO much fun and I had this delicious green curry), so Bray was in charge of dinner for the kids and I believe it involved a weenie roast. Fun!
Tonight he’s thawed shrimp he picked up last time he was at the farm in Louisiana. I have to incorporate beets (that just doesn’t sound appealing to me), collard greens, and turnips over the next two days as side dishes. These are my top contenders, but I would LOVE some ideas for these veggies because my guess is that I’ll get at least some of them again:
Roasted onions and buttered beets – This sounds doable and tasty, but I’m skeptical about it being kid friendly & can someone tell me what the heck EVOO is;
Rutabaga Hash – Now I know you’re saying where are the rutabagas in your crate, but I honestly can’t tell if these durn things are rutabagas or turnips. So I’m wondering if I can’t put a rutabaga treatment on a turnip if I can’t tell the difference when looking at them;
Roasted Beets with Feta – This looks easy enough, but it’s that red beety color that reminds me of the yucky canned beets from grandma’s house;
Root Vegetable Gratin – this looks yummy, though not low fat, and I’m seeing a lot of folks treat turnips and rutabagas just like you would potatoes which I can manage;
Collard Greens – Y’all, everything I see has these paired with ham hocks. I can’t do it. So I might try this, but I wish I could come up with something that made them LOOK a little more appetizing.
Finally, I have some kale leftover, so I’m going to try kale chips. Any other ideas, peeps? Something that isn’t super challenging (on a cooking time scale) and might appeal to my preschoolers. I figure I’ll broaden my own veggie horizons as I broaden my kids!