Winter morning mint

Posted by on Jan 29, 2011 in featured articles, Recipes | 0 comments

We look forward to our morning (and afternoon) coffee or tea. Why not share this ritual with our children? It’s winter – all of us love a hot and yummy cup.

Peppermint tea is great for moving the digestive system (is especially helpful for those dealing with IBS symptoms)– which is very important in keeping the immune system strong, and is refreshing to the senses. Peppermint will fill your home with wonderful aroma that is said to enhance memory! This is great when remembering your lines in a play, or a recipe for dinner, or a the names of all our past presidents.  It is equally beneficial at the end of a busy day to unwind.

Happy weekend!


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Snow day bliss

Posted by on Jan 27, 2011 in featured articles, Food for thought | 1 comment

It is delicious really, the quiet that takes over a town when covered in snow. Time slows down, and opens up to a slower start. A bit more lounging in pajamas. A Sunday-esc feast for breakfast. Meal time as a family has become a luxury for many, and usually centers around dinner. How nice it is though, to gather around the breakfast table and savor a slow cooked meal. Vegetable frittata, sausage, whole grain pancakes, oatmeal with flax and nuts and berries, quick scones or rolls, hot tea, coffee… Breakfast definitely sets a tone for the day. Especially for young children – who do not set the tone, but follow the tone we set for them. What bliss, to begin the day sure-footed, calm and connected. Happy snow day!

If you have a breakfast story or tradition that you love, consider sharing it with us for our cookbook!

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Growing a love of gardens

Posted by on Jan 25, 2011 in featured articles, Food for thought | 0 comments

This is how a group of first graders began music class this week (except the musician was live and no muppets were present):


It’s hard to imagine spring, but it’s coming. What will you grow?

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We’re creating a cookbook – please share your stories!

Posted by on Jan 24, 2011 in Food for thought, Recipes | 0 comments


Here at Butter Beans, we love to cook!  We are intrigued by the way food connects us all, and are creating a cookbook that explores this with stories of cooking with kids of all ages.  If you would like to submit a story about your connection, or your family’s connection and experience with any part of the food life-chain:  growing, shopping, eating, composting, etc., please email us at with the subject line “cookbook story.” Stories can be written by anyone – adults, kids, and parents of kids.



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Jambalaya! and quick buttermilk biscuits

Posted by on Jan 22, 2011 in cooking classes, featured articles, Recipes | 0 comments

This week in cooking class, students made Jambalaya and biscuits. Besides being wonderful to say (Jambalaya!), it really is a pot of vegetables with some rice – and kids love it. Jambalaya is from the Cajun culture of New Orleans and the Mississippi Delta. We paired the Jambalaya with southern style biscuits. Learning to cook is also about learning history and culture. Biscuits aren’t something we would serve up daily – as we prefer to eat and serve whole grain bread at lunch, however, buttermilk biscuits are delicious and connect us with a part of our culture in the United States. Most food does offer a story, a connection that enriches our meal experience.

If you’ve never made it, don’t be intimidated by the fancy name that Jambalaya carries. It begins with the trinity stock common in Creole cuisine: celery peppers and onions. A bunch of vegetables are added, along with some thyme, bay, paprika, cayenne and garlic, and rounded out with rice.  The biscuits – they are a breeze.

The recipes:

JAMBALAYA Ingredients:

1 large onion

2 green peppers

2 stalks of celery

2 fresh tomatoes, or 1 can with juice

2 small Italian eggplants (or 1 small regular one)

1 yellow squash

1 zucchini

1 8oz package of mushrooms

teaspoon cayenne pepper

1 Tablespoon paprika

1 teaspoon onion powder, 6 cloves of garlic, 1 teaspoon dried oregano

1 teaspoon thyme

2 cups water or vegetable or chicken stock

1 cup long grain brown rice

1 cup low-fat sour cream (optional – for topping)


Heat oil in a pan, add onions and sweat them until translucent (3-5 minutes). Add celery and green peppers, sweat for 5 more minutes. Add mushrooms, zucchini, and all other vegetables including garlic until everything starts to soften and then add the vegetable (or other) stock and the rice. Bring it to a simmer, then cover the pot and turn the heat to low. Let cook until the rice is absorbed.



2 cups AP flour (prefer White Lily brand)

1/4 teaspoon baking soda

1 Tablespoon baking powder

1 teaspoon salt

6 Tablespoons butter (very cold cut into small pieces)

3/4 cup buttermilk


Heat oven to 450F. Cut butter into the flour, baking soda, baking powder and salt. Add buttermilk just to combine. Add more buttermilk if it looks dry – maybe 1 Tablespoon. Turn dough onto floured surface, and gently pat to 1/2″ thick. Cut into squares with a sharp knife. Place gently onto parchment lined sheets with edges touching. Bake for 10-12 minutes and enjoy!

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