Spotlight On Brussels Sprouts

Posted by on Oct 26, 2015 in agriculture, cooking with kids, fall recipes, families, Food for thought, gardens, healthy food, healthy lifestyle, nutrition, Recipes, seasonal | 0 comments

As the fall harvest season winds down, we have a feature on Brussels Sprouts, a late season vegetable that can still be found fresh and delicious into November.

Brussels Sprouts have long been popular in the city of Brussels, Belgium, where it’s presumed their name originates from. Most American Brussels Sprouts arbrusselse grown along the central coast of California, but locally, Long Island is also considered to have one of the best climates for growing the vegetable. About 27,000 tons of Brussels Sprouts are grown each year in the United States.

In addition to being fresh and tasty in the late fall season, Brussels Sprouts are one of the healthiest foods you can eat. They are high in both Vitamin C and Vitamin K, which helps prevent Alzheimer’s,  and are considered to have anti-cancer nutritional properties. Brussels Sprouts are also a great source of antioxidants.

Still not sold? Check out this recipe for a delicious Brussels Sprout, Apple, and Melted Brie Sandwich created by our Director of Community and Nutrition. For the full blog post of the recipe, including, cooking instructions, click here.


  • English muffin (or baguette, sliced bread, gluten free bread)
  • 3-4 thin slices of brie
  • 2-3 thin slices of apple
  • small handful of brussels sprouts
  • dollop of mustard
  • 1/2 tablespoon olive oil
  • pinch of salt
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mud smoothies

Posted by on Oct 23, 2015 in cooking classes, cooking with kids, healthy food, nutrition, Recipes | 0 comments

4859216391_d693dc8755_zWho doesn’t love cocoa?

Our cooking class students certainly do!

We came up with a fun and healthy way to enjoy cocoa together by blending cocoa powder with some good fats and sweet fruit for a result that was not only decadent, but also nutritious!

This recipe makes for a great post school snack!

Prep Time: 5 minutes Total Time: 7 minutes

Serves 8


  • 2 avocados
  • 3 bananas
  • 3-4 cup milk (rice milk for dairy and soy allergens)
  • 2-4 T cocoa powder
  • 3 T honey
  • ¼ t cinnamon
  • pinch of salt


Add all ingredients into a food processor, blend until smooth and enjoy!

Photo credit

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Breaking Bread at the Global Table

Posted by on Oct 16, 2015 in Valentine's Day, pink lemonade, cranberries, recipes | 0 comments

At the start of October, our Director of Food Education Kelly McGlinchey participated in Slow Food International’s Terra Madre Giovani summit in Milan. The following post is the second in her mini-series “(Slow) Food for Thought”, cross-posted on the Slow Food NYC blog. 


Standing in a long and winding line with several hundred hungry delegates, I slowly approach a table arranged with pre-bundled pasta salads, fresh rolls dusted with flour, and wooden crates of stone fruits. It’s lunchtime on the second day of Terra Madre Giovani and as is only natural in a crowd of international foodies, conversations quickly arise in flavorful bursts of various dialects and mother tongues as we await the highly-anticipated gratification of mealtime.


On this particular occasion, I had the happy happenstance of standing beside the delegation of Indonesia’s Slow Food Youth Network – four farmers turned friends whose journey to We Feed the Planet marked their first visit to Europe. We quickly struck up a conversation about their work back home and their involvement in the Slow Food Youth Network. Taken in by the unaffected enthusiasm of these four, a small group of the U.S. delegates and I sat down with our lunches in the main conference hall.


This being my first time to Italy I was taken in by the simple delicacy of every meal over the course of the four-day summit, and frankly impressed by the sheer fact that Slow Food Youth International had been able to provide any food at all. The conference had been organized in a mere six months with over 2,500 delegates assembled… (Many thanks to the farmers, bakers and chefs whose creativity made this possible!)


My new friends from Indonesia were, shall we say, a bit more hesitant to embrace the Italian diet. While grateful, they missed the spices and flavors of home and I heard on more than one occasion a subtle utter of longing for Asian food, of any kind.


I shouldn’t have been suIMG_3694rprised then when Emi, a young mushroom farmer from Bali, broke out a package of what can most easily be equated to jerk chicken spices, and Dhana to her right pulled out a container of chili powder. Both were casually passed around amongst the four, each generously dusting their pasta dish with flakes of red, copper, and gold. Sensing our eyes upon them, Dhana and Emi looked up with a smile and extended the coveted goods stashed from home. “Do you want to try some?”


They didn’t have to ask twice. All bowls were soon a colorful blend of Italian and Indonesian culinary influence, and were shared over stories of the food and flavors of home. With bright eyes and easy laughter, the Indonesian delegates tried to explain the olfactory adventure of breaking into a ripe durian – known in Southeast Asia as the King of Fruits and a personal favorite of mine (though it is banned in the subways of Singapore for its offensive odor). In exchange, the American delegates told tales of ancient grains, autumnal squash, and apple picking.


In essence, this small circle of American and Indonesian youth created a global table that has me smiling as I write this.


Each story of the young food professionals and producers gathered at Terra Madre Giovani gave new reason to believe that indeed we possess every capability of cultivating a secure, just, and healthy food future.


In an effort to share that inspiration with you, here are four snapshots of the Terra Madre youth delegates and where you can follow them to learn more!

  • Emma Zimmerman, USA, co-founder & grower of hand-cultivated ancient grains at Hayden Flour Mills @haydenflourmillsIMG_3813
  • Dhana Baeq, Indonesia, founder of Jogja Organic markets @jogjaorganic4095119171_e7a223a92d_z
  • Linnea Burnham, USA, 13th generation Vermont farmer & current world traveler studying artisanal cheese production across 3 continents (Yes, you read that right). Follow her travels at Journeys of a Cheese Girlimg_0337
  • Tessa Terbasket, Canada, Slow Fish advocate & youth environmentalist from the Okanagan Nation. Follow Slow Food Youth Canada @SFYNCASlow-Food-Youth-Network-Canada
  • For even more stories of Slow Food change makers, visit

Check back soon for more stories from the ground at Terra Madre Giovani We Feed the Planet.

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cauliflower & white bean dip

Posted by on Oct 16, 2015 in cooking classes, cooking with kids, fall recipes, healthy food, local food, Recipes | 0 comments

4095119171_e7a223a92d_zIt’s time to celebrate cruciferous cauliflower!

In our cooking classes, our students have been loving this recipe, a creamy and savory dip made from simple and seasonal ingredients.

Cauliflower is a great addition to our plates since it contains loads of Vitamin C, helping our immune system stay strong and Vitamin K, helping our blood to clot.

Try making this recipe at home and you’ll be surprised at how delicious and easy it is to make!

Serves 8

Prep Time: 7 minutes Total Time: 12 minutes


  • 1 head cauliflower
  • 2 cans white beans
  • 1 head garlic
  • 2 T lemon juice
  • ⅓ c olive oil
  • 1.5 t cumin
  • 1 t salt
  • parsley


1. Prep: In a large pot bring water to a boil. Chop cauliflower into small florets. Boil for 5-7 minutes, until soft. In a large bowl, mash white beans until smooth. Add lemon juice, olive oil, cumin, salt and boiled cauliflower. Mash together well.

2. Serve: Stir in parsley at the end, and enjoy this delicious dip with pita, crudités or on its own!

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carrot, apple, celery slaw

Posted by on Oct 9, 2015 in cooking classes, cooking with kids, fall recipes, healthy food, local food, Recipes, seasonal | 0 comments

14576399929_d5ce71911e_zIn our cooking classes we love to celebrate the seasons by using locally sourced ingredients.

We recently led our parts of the plant lesson, where students learned all about plant biology while tasting and exploring the different parts of the plant.

We accomplished this by creating a refreshing slaw made up of carrots (root), apples (fruit), and celery (stem). Who says children don’t like fruits and vegetables?!

Try making this recipe at home, it’s so easy and delish!

Serves 8

Prep Time: 10 minutes Total Time: 15 minutes


  • 6 carrots, peeled and grated
  • 4 apples, chopped
  • 4 stalks celery, thinly sliced
  • ½ c raisins
  • 2 lemons, zested and juiced
  • 2 T honey
  • ¼ bunch basil (optional)


1. Prep: In a large bowl grate carrots, apples and celery. Zest and squeeze the lemon juice into your bowl (reserve some juice for your dressing). Create a chiffonade with the basil, then create your dressing: whisking honey & lemon juice together. Add raisins and mix well.

2. Assemble: Pour the dressing over your slaw, mixing well, and enjoy your seasonal slaw!

Photo Credit

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