Growing up a city girl (and a child of the 80’s) I had no idea what farm to table meant. My mom and I didn’t know about eating organic. Sadly, I thought that fruits and vegetables just magically appeared at the grocery stores. A friend of mine told me about “The Little Cook’s” class being offered at a local farm called Stone Barns Center , where they teach you what farm to table is all about. An important life lesson for Mabel, and I jumped at the opportunity.
Once a week we’d head out to the farm. The teacher would talk about the kid-friendly recipe we were making that day and the veg we were going to harvest. We’d head out to their fields or the impressive greenhouse where we were taught to properly pick the veg off its stalk, take it back to wash and cut up. The recipes were so simple and yummy. One week we made a green machine smoothie using the kale and pak choi we had picked.
Here’s the yummy recipe for you to try. It was a big hit with Mabel…
An important life lesson for Mabel, and I jumped at the opportunity...
Makes 2-4 servings
2 large kale leaves, chopped
1 leaf pak choi
1 apple, cubed
1/2 cup of orange juice
1 tbs honey
1 handful of ice
And if you’re in the Westchester/NYC area Stone Barns have just announced their Little Cooks class schedule for the Fall! Here’s their schedule for Wednesday’s starting on October 7th and for Thursday’s starting October 8th.
From my home to yours,