I taught a food education class for Jason's day camp kids last week.
I came armed with a basket-full of fresh produce: rainbow carrots, jicama, radishes, varieties of apples, chiogga beets, heirloom tomatoes, and zucchini chocolate chip cookies. I also came prepared with a game. The three teams jumped right in, and we had such a fun afternoon together, trying new vegetables and guessing the names of different vegetables. I was lucky enough to have a few senior high and middle school students helping me out for the afternoon.
We talked about flavors, like the difference between tart and sweet, what spicy tastes like, and whether different colored veggies have different tastes. We played rounds of Food Pictionary, and had clementine-peeling races. I'm happy to report that every kid tried everything, and that it was a vigorous competition.
I love talking with kids about food. They are the coolest, most excited audience. I hope I have a chance to do something similar again, soon!
We finished the day with zucchini chocolate chip. These cookies are a great way to use up all those gorgeous zucchinis that are flooding the markets and gardens right now, and they come with a sneaky bonus: kids love them and have absolutely no clue that they're filled with vegetables!
Recipe for Zucchini Chocolate Chip Cookies
Makes approx. 2 dozen cookies
From Animal, Vegetable, Miracle by Barbara Kingsolver
(a book I highly, highly recommend!!)
1 large egg, beaten
½ cup unsalted butter, softened
½ cup brown sugar
⅓ cup honey
1 tablespoon vanilla extract
1. Combine all above ingredients in large bowl.
1 cup all-purpose flour
1 cup whole wheat pastry flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2. Combine all above ingredients in a separate, small bowl.
3.Then, blend into the liquid mixture in the large bowl.
1 cup finely shredded zucchini
12 oz. chocolate chips
4. Squeeze shredded zucchini over the sink to get rid of the excess liquid, then stir zucchini and chocolate into other ingredients. Mix well.
5. Drop dough by spoonful onto baking sheet and bake at 350 degrees for 10-15 minutes.