early fall roasted tomatoes

Posted by on Sep 28, 2016 in fall recipes, healthy food, Recipes, seasonal | 0 comments

fullsizerender-16There is always inspiration to be had when faced with the bounty of late summer – early fall vegetables.

One such vegetable, shall we say fruit (!), the juicy and refreshing tomato was the perfect suspect for a seasonal food transition from warm to cooler weather.

Instead of chopping it up into a salad, it was time to turn on the oven and bring out the deep sweetness that comes from roasting these gems.

What came out on the other end, was a mouthwatering, caramelized treat that lends itself useful in many dishes.

The versatility and pure deliciousness of this humble roasted tomato allowed for the seasonal transition to be that much sweeter!


  • End of summer tomatoes
  • Olive oil, drizzle
  • Salt, to taste


1) Prep: Preheat your oven to 325F. Quarter your tomatoes, and arrange on a sheet pan. Drizzle olive oil, sprinkle with salt.

2) Cook: Let them cook and bubble for 20-25 minutes, until nicely caramelized and fragrant.

3) Eat: Enjoy on fresh bread with avocado and grilled chicken (as seen in the picture), make into a sauce, use on pizza, add to frittatas, puree and use as a sandwich topping…the possibilities are endless!

This post was written by Flora McKay, Director of Community & Nutrition

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Meet Brooklyn’s Newest Food Bloggers

Posted by on Jul 23, 2016 in cooking with kids, Food for thought, local food, news and happenings, Recipes, summer camp | 0 comments

Much like this abundance of summer sun and sweet produce, Butter Bean’s Food and Garden Camp has been full of sweet shining campers.

One of my favorite parts about working with our campers for an extended period of time is witnessing the individual characters and creative learning styles that each camper exhibits. Much like myself, most of our campers love hands on learning, like playing with worms to teach vermicomposting, or riding a bike to churn homemade ice cream that was made with only 6 ingredients! These were two of many inspiring field trips that our campers had the chance to experience. It was on these field trips that two of our older seasoned campers took it upon themselves to become food bloggers.

image4Every summer journals are given out for the campers to write their thoughts, recipes, questions, impressions, or pictures in.  Two of our Brooklyn campers, Aiden and Chloe, decided that they would also use their journals for food blogging. They have since been recording information at each and every field trip, asking the specialists questions while quickly jotting down notes. They also decided it was important to interview their peers and gather opinions on the food we tasted, noting favorites vs least favorites.

Not only was this dedication and focus impressive (and contagious with the other campers), but the next day after each field trip, our aspiring food bloggers brought in typed up reports of their research.

What we hope to provide here at Butterbeans camp is inspiration and knowledge about food and where it comes from. What I am continuously amazed by is how the campers use that inspiration and take action on learning even more!

FullSizeRender (7)I can’t say for certain, but look out for Aiden and Chloe, two inseparable friends who are always hungry for both good food and knowledge. They may just become New York’s youngest food writers.

This post was written by Annie Duffy, Butter Beans Food & Garden Summer Camp Counselor & Food Educator

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Happy Father’s Day

Posted by on Jun 17, 2016 in cooking with kids, families, holiday, Recipes | 0 comments

IMG_3900We wish all of the father’s out there a very happy day this weekend filled with family, fun and time well spent.

Thank you for all that you do!

We love this quote by author Reed Markham on fatherhood, “The quality of a father can be seen in the goals, dreams and aspirations he sets not only for himself, but for his family.”

We hope that you will delight your father’s by preparing some delicious food the Butter Beans way! See our list of ideas in our post “10 father’s day breakfast ideas” and treat him to something special!


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roasted fiddlehead ferns

Posted by on May 10, 2016 in healthy food, local food, nutrition, Recipes, seasonal | 0 comments

IMG_1747Fiddlehead ferns may not be on your top list of things to eat this spring since they look somewhat prehistoric, but we suggest that you give them a try!

For those of you who are new to these funny looking vegetables, they are the edible fronds of young ostrich ferns, which grow wild in the Northeast.

These spring delicacies are high in iron, helping to build red blood cells that carry oxygen throughout the body.

A delicious way to eat these fabulous fronds are to roast them. They come out tasting crispy, umami and quite addicting!

Here’s how:

Prep Time: 5 minutes Total Time: 15-20 minutes

Serves 2-4


  • 4 oz. fiddlehead ferns
  • 3 T olive oil
  • 1/2 lemon, juiced
  • salt & pepper to taste


1. Prep: Preheat your oven to 450F. Clean fiddleheads well. Place in a colander, and rinse under cold water thoroughly. In a large bowl, toss together the ingredients.

2. Cook: Place them on a sheet tray in a single layer and cook for 10-15 minutes, until crispy and tender.

This post was written by Flora McKay, Director of Community & Nutrition

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Tommy’s not spicy gazpacho for kids

Posted by on Mar 15, 2016 in cooking with kids, families, healthy food, Recipes | 0 comments

4826276524_9c04ffdf65_zTommy’s not spicy gazpacho for kids! Just the name makes us want to create this recipe!

We were excited to receive this refreshing recipe from our “Soup’s On Recipe Challenge” at the Churchill School, since gazpacho is a very kid friendly soup even though it doesn’t sound like one right off the bat.

We also loved how creative Tommy got with his gazpacho toppings: avocado, hard boiled eggs and croutons – how can you go wrong?!

As the warmer weather settles in, we highly suggest making Tommy’s recipe. Enjoy!


  • 8 tomatoes
  • 1 red onion
  • 1 red bell pepper
  • red wine vinegar
  • olive oil
  • 2 cucumbers
  • salt & pepper
  • 2 cloves garlic

Directions: Peel & seed cucumber. Blend together all vegetables raw. Add olive oil and red wine vinegar to help blend. Add more oil, salt, vinegar (and optinally ice cubes!) to taste, to balance flavors. Strain gazpacho so it is smooth. Serve with avocado, hard boiled eggs & croutons.

Photo courtesy of Cyclone Bill

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Chloe’s white bean & kale soup

Posted by on Mar 10, 2016 in cooking with kids, families, healthy food, Recipes | 0 comments

8615680362_409eb0aa30_zWe are thrilled to include a recipe that was written by a student on our blog!

We just hosted a fun “Soup’s On! Recipe Challenge” at the Churchill School, and we received some amazing soup recipes written by children who worked with their parents to come up with an original recipe for a delicious and nutritious soup.

We plan to include our winning recipe & our honorable mentions in the blog for all of our readers to make at home, hopefully inspiring you to cook more at home together with your family!

We hope that you will enjoy Chloe’s White Bean & Kale soup, one of our honorable mentions from our recipe challenge:


  • 1 small onion diced
  • 4-5 cloves garlic diced
  • 2 can diced tomatoes (not drained)
  • 2 can white beans, drained and rinsed cannellini or northern white beans
  • 1 package vegetable broth
  • 1 small bunch of curly kale
  • 3-4 sprigs of thyme or rosemary

Directions: Saute onion & garlic in pan until translucent, then add broth, tomato, and white beans. Bring to a boil then simmer for about 10 minutes. Ladle 1/3 of soup into blender, blend until smooth, pour the blended mixture back into the pan. Add thyme or other fresh herbs, bring to a boil, add kale in small pieces, simmer for 5-10 minutes. Remove the sprigs of herbs then serve.

Photo courtesy of Sarah Braun

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