camp partner highlight

Posted by on Jun 26, 2014 in agriculture, cooking with kids, families, gardens, healthy food, local food, summer camp | 0 comments

photo (91)Camp is only a few weeks away, and we are busy at work making it all happen behind the scenes.

The days before camp starts are always packed with the most varied tasks – from buying ball jars and sunscreen to making name tags and natural dye’s for tie dye, camp planning always keeps us on our toes!

On a recent scouting trip, we had the pleasure of visiting one of our partners in the field, the New York Botanical Gardens. Our trip to the impressive Ruth Rea Howell Family Garden, and the Edible Academy was filled with beautiful sights, wonderful people and a gorgeous edible garden.

We learned all about their growth plans, as they construct a new facility on the grounds of the family garden to better serve “as the hub for edible education at NYBG.” The designs are filled with staff input and vision, and will allow for an even more robust experience for all who visit.

We highly recommend spending a day at the garden to participate in the various programming activities that they host everyday like, daily, hands-on gardening activities; and programs presented in conjunction with Garden friend and chef extraordinaire, Mario Batali.

Our campers are going to absolutely love their trip to this inspiring space, filled with fresh air, lush edible landscapes, and brilliant learning experiences.

Three cheers for NYBG!

 

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tofu cutlets

Posted by on Jun 18, 2014 in cooking with kids, families, healthy food, Recipes, summer camp | 0 comments

IMG_3155Looking for a creative way to transform tofu – or wondering how to make tofu more child-friendly?

Make believe that tofu is chicken, and turn them into tofu cutlets!

You will be surprised at their depth of flavor and deliciousness, that you might even find that you like them more than their chicken counterparts!

Here’s how:

Serves 4

Prep Time: 10 minutes Total Time: 20 minutes

Ingredients: 

  • 1 package of extra firm tofu
  • canola oil spray
  • 1 large or extra large egg, whisked
  • 1 C breadcrumbs
  • a few pinches of salt
  • a few sprigs of fresh parsley, finely chopped
  • optional, garlic powder and other herbs mixed into the breadcrumbs

Directions: 

1. Prep tofu: Drain tofu package of liquid. Place a paper towel ontop of a plate, then add tofu on top. Place another plate on top of the tofu facing down, then add a cookbook or two to let the liquid squeeze out. Let it sit for 5 minutes, then drain off the liquid. Cut tofu block longways into 1/2 inch thick pieces.  

2. Assemble cutlets: Take out two plates, one for the whisked egg, one for the breadcrumbs. One by one, place tofu slices into the egg – turning on each side, then into the breadcrumbs, turning on each side.

3. Cook: Take out a large pan, and over medium/high heat spray the pan with canola oil and place the cutlets in. Cook on each side for ~5 minutes.

Serve with dark leafy greens or salad, and maybe make your favorite aioli for dipping!

Do your children love to cook with you in the kitchen? Then they would love our Food & Garden Summer Camp based in Manhattan’s West Village! Come join us for another summer of fun-filled food adventures!

 

 

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roof – to – table salad dressing

Posted by on Jun 12, 2014 in agriculture, cooking with kids, gardens, healthy food, lunch time, Recipes, seasonal celebrations | 0 comments

photo (87)As the school year comes to a close, we are reflecting on all of the goodness that occurred.

From recipe contests, lessons on international flavors, mindfulness activities, student meetings, kitchen tours, tastings, cooking demos, composting, cooking classes, catering events, to sitting on the sustainability and gardening committees at our schools, we have had a busy and productive school year!

We are excited to end the year with a salad harvest day at one our schools.

Together with the students we will be harvesting the fresh produce that grew from the student created raised beds, rinse, and dry the leaves, then serve it to the students on their last day of school.

Our on-site chef will then create a homemade salad dressing with fresh herbs from the garden, to dress the “roof – to – table” greens in style.

Here is our recipe for the roof to table salad dressing:

Prep Time: 5 minutes Total Time: 5 minutes

Makes 1 cup

Ingredients: 

  • 1/4 C white wine vinegar
  • 3/4 C olive oil
  • 1 T mustard
  • 2 T honey
  • pinch of salt
  • a few grinds of pepper
  • handful of fresh garden herbs, chopped

Directions: 

Whisk all of the ingredients together, and dress your fresh salad greens!

 

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