child hand with knife cropped

Cooking with kids – Tip #2

LET THEM DO HARD THINGS

Second in a 4-part series on cooking with kids
By Jamila T, chief area manager & veggie fairy godmother:

(TIP 1: Start with projects)
(TIP 3: Set kitchen ground rules)
(TIP 4: Use common sense)
(PS: Clean up & celebrate!)

Knives are important culinary tools, even when you’re cooking with kids. Instead of limiting your child’s involvement in the kitchen, teach them how to responsibly handle sharps and other tools. Expectations should be reasonable and based on age, but kids are capable of more than stirring bowls and pushing buttons.

Let them cut vegetables, flip pancakes, and stir sauces. If they are strong and confident enough, let them add and remove things from the oven. Just use your best judgement based on your child’s maturity level and abilities. You know them best!

This week’s challenge

Chopping! Use a knife small enough for them to handle safely. Show them how to keep their fingertips out of the way.

This week’s recipe

SUMMER FRUIT SKILLET JAM

Ingredients:
1 qt LOCAL fruit (strawberries, blueberries, blackberries, peaches, etc), chopped
1 small SAUNDERS BROS apple, peeled, grated
½ c ALFREDO’S BEEHIVE honey
½ lemon/lime/orange, juiced

Directions:
1. Combine ingredients in 12-inch skillet. Cook on medium-high for about 8 minutes.
2. Mash the fruit as it cooks, stirring frequently. Caution: Warm jam bubbles and pops!
3. Once a spoon can be pulled through the pan without fruit immediately filling the empty space, the jam is finished.
4. Pour into a glass container and cool to room temperature before refrigerating. Jam will firm as it cools.

Success?

Celebrate by posting a picture on our Facebook page!

Want to be ready for next week’s recipe?

Add a variety of fresh, local root vegetables to your basket when the Seasonal Roots home-delivered farmers market menu opens on Friday.