Celebrating Saint Patrick’s Day: Cabbage Stew and Pot o’ Gold Potato Salad

Posted by on Mar 9, 2017 in cooking classes, cooking with kids, holiday, nutrition, seasonal, seasonal celebrations | 0 comments

Happy St. Patrick’s Day! St. Patrick’s Day is the celebration of Ireland’s patron saint, Saint Patrick! He is said to have brought Christianity to the people of Ireland and so the Irish celebrate his life by feasting, usually on cabbage, ham, and potatoes. Today our little chefs will make a traditional Irish meal of cabbage stew and potato salad. Between the cabbage loaded with Vitamin B and our special antioxidant-rich purple potatoes, we can be sure we’re getting a meal that is not only delicious, but nutritious as well. Enjoy!

CAAABAGE

 

 

 

 

 

 

CABBAGE STEW

Ingredients:

  • 4 T olive oil
  • 1 onion
  • 4 garlic cloves
  • 2 celery stalks
  • 1 carrot
  • ¼ cabbage
  • ½ c chopped canned tomatoes
  • Salt and pepper to taste
  • Water (if necessary)

Directions:

  • Start with stew by cutting celery, carrots, onion, garlic and cabbage.
  • Heat oil in pan and add celery, carrots, onion and garlic to sweat.
  • Add tomatoes and cabbage  in the pot, season, cover and simmer  20 minutes.
  • Serve warm!

POT o’ GOLD POTATO SALAD

Ingredients

  • 2 medium purple potatoes
  • 1 Yukon gold potatoimages
  • 2 medium pink potatoes
  • 1 apple
  • ½ bunch parsley
  • 1 T celery seed
  • 4 T honey
  • 3 T mustard
  • 3 T red wine vinegar
  • 6 T olive oil

Directions:

  • Make potato salad by dicing cooked potatoes and placing in salad bowl.
  • Dice apples, pick parsley and add to the potatoes.
  • Add celery seed, red  wine vinegar, olive oil, mustard and honey to mixture.
  • Whisk and mix to combine.
  • Enjoy!
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campfire stories: growing the magic of summer

Posted by on Aug 14, 2015 in agriculture, cooking classes, cooking with kids, families, Food & Farm program, Food for thought, food waste, gardens, healthy food, seasonal celebrations, summer camp, sustainability, wellness | 0 comments

Today Butter Beans Food & Garden summer campers celebrate the final day of camp for the 2015 season.

In the eight weeks since our summer camp began, nearly 100 students have come through the Food & Garden camp program – pickling, planting, foraging, cooking, sharing, and growing together through a hands-on experience where the rooftop farms, community gardens, farmers markets and restaurants of New York City provide the classroom.

This is always a bittersweet day for our team of food educators. For campers and counselors alike, saying good-bye can be difficult after so many adventures together exploring the food landscape of the Big Apple. But we do so knowing this parting is really more of a “see you soon.”

The children who graduate today as Food & Garden Experts – and all those students who have come through our summer programs in the past two months – will continue to explore, innovate, inspire, and share in growing the good food movement.

These campers are future business leaders, professors, politicians, lawyers, policy makers, social workers, teachers, and consumers. And, if at ages 6-10 they are celebrating seasonal food, helping the health of our ecosystems, and connecting with their local food communities… well, it seems that our future is in good hands!

Though Butter Beans Food & Garden Summer Camp 2015 is at an end, the magic does not stop here!

This is only the beginning of the adventures that await our campers, and we can’t wait to see where their adventures lead them.

Check out how you can continue the magic of Butter Beans Food & Garden Summer Camp at home with our 5 Ways to Grow Future Food Leaders.

As we do each day at camp, we’d like to thank the chefs, farmers, food innovators, gardeners, parents, families, and educators who bring our Food & Garden Summer Camp to life each year. And, above all, we say THANK YOU to the campers who motivate us each and every day to do better, think bigger, and laugh more.

You are an inspiration!

We’ll see you in the kitchen and garden next summer. Until then, happy cooking and bon appétit!

Written by Kelly McGlinchey, Director of Food Education

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mother’s day brunch

Posted by on Apr 29, 2015 in cooking classes, cooking with kids, families, healthy food, seasonal celebrations | 0 comments

8007242178_1867a41f80_oThere’s nothing more lovely than spending Mother’s day celebrating the moms in your life by sharing a delectable brunch together.

This mother’s day we are inviting our community to join us for a parent/child cooking class that will have mom smiling from ear to ear.

Moms will rejoice when presented with this brunch menu inspired by French cuisine & culture!

homemade croque madame

with

french breakfast radishes & homemade butter! 

During class, children will share recipes that they love making at home with their moms, along with reasons why they are grateful for all that mom does.

Come join us in celebrating mom together!

  • Date: Saturday, May 9th
  • Time: 10AM-12PM
  • Location: International School of Brooklyn, 477 Court Street, Brooklyn, 11231
  • Price: $45 for parent+child; $25 for each additional child
  • Registration: Please fill out this form 

Photo courtesy of Nathan Yergler

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fall harvest camp 2014

Posted by on Sep 30, 2014 in agriculture, cooking with kids, gardens, healthy food, healthy lifestyle, local food, news and happenings, nutrition, seasonal celebrations, sustainability, wellness | 0 comments

10010559644_77cccd5e46_zWe are taking full advantage of the crisp fall season, to step away from our screens and head out to the garden!

We are excited to announce our partnership with the United Nations International School’s Queens campus in leading our very first fall harvest camp!

This week long camp will be filled with a cornucopia of seasonal activities and educational opportunities that focuses on preparing the garden for winter, harvesting crops, cooking lunch to share family-style, while exploring fall flavors and vibrant colors.

Our goals for the camp are for our students to leave with technical culinary skills, as well as a more in-depth knowledge of the agricultural, cultural, and nutritional aspects of the seasonal food they explore at camp.

Join us next week for a guest blog post from Kelly, our Director of Food Education who will fill us in on all the fall excitement!

Happy Fall To All!

Photo courtesy of Robert S. Donovan

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turmeric tie dye project

Posted by on Jul 2, 2014 in Recipes, seasonal celebrations, summer camp, sustainability | 0 comments

10444753_712720115453593_4378445642638731837_nDuring our summer camp counselor orientation we created camp bandanas using a natural dye made from turmeric.

If you’ve ever cooked with turmeric powder, or fresh turmeric root you know how stained it can make your hands, sink, countertop and clothes – which is great for dying!

Here is how we transformed our plain white bandanas into a beautiful yellow hue, thanks to inspiration from ittybittyimpact

Ingredients: 

  • Vinegar, one part
  • Water, four parts
  • Turmeric powder, 1/2 C or enough to make the water a deep orange hue
  • Large pot
  • White bandanas, washed and dried
  • Rubber bands

Directions: 

1. Wash and dry your fabric

2. Simmer your fabric in your pot with water, vinegar mixture for 1 hour

3. Rinse fabric under cold water, ring it out and set aside

4. Remove water and vinegar from pot, add in fresh water and turmeric

5. Bring water and turmeric to a simmer for 10 minutes, meanwhile, twist and tie your bandana however you like

6. Add your bandana into the mixture, let it simmer for 15 minutes, then turn off the heat and let it sit in there for your desired length of time (the longer it stays, the deeper the color gets)

7. Remove the bandana, rinse well and remove rubber bands

8. Let it dry, and enjoy!

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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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