My name is Laurel McFarlane and my goal as the mom of Market Kids a.k.a. Market Brothers is to see if I can get the boys, as I like to call them, to eat more vegetables by engaging them in the shopping and cooking process. I’m hoping that by providing a fun and interactive way to learn they will understand why farm to table food is so much more delicious than the alternatives.
Allow me to introduce you to my two adventurous sons, Cole McFarlane age 9 and Troy McFarlane age 8. Now it’s off to the market to do our Super Bowl shopping! Cole & Troy’s first impressions of the Hillcrest Farmers Market:
Cole: I thought all the food we tried was really good. Next time we need to remember bring our own bags – my arms hurt.
Troy: The market is awesome! I loved everything and the beef jerky. Everything I tried at the market was yummy – that was the best market. I loved the juice from the oranges I tried. I liked everything and I really like the mushrooms caps. Let’s go home and cook Mom.
What’s on the Menu: With Mom’s help we made Super Bowl snacks and the food we would like.
Mix avocado with fresh cilantro, fresh pepper, salt and a dash of Tabasco
Cole: We call it green food. I was surprised that the Tabasco did not make it spicy and I learned that it just adds more flavors.
Troy: Mom showed me how to pick out the right avocados. I needed to make sure they were not really squashy, but just a little squashy. She says really squashy means they are brown.
Basket of button mushrooms
½ of onion
2 cloves of garlic
Enough cheese to cover the top
Mushrooms stuffed with sautéed onions, garlic and topped with mozzarella cheese.
Baked for 10 minutes at 375 degrees
Cole: We made stuffed mushrooms with cheese and I was surprised I liked them. I had to chop the onions and the mushrooms and my eyes started to water so I grabbed a snorkeling mask so I could cut them. I learned how to chop things really good.
1/3 cup flour
4 cups milk
2 cups half and half
1 stick of organic butter
Add cheese on top
Cole: I learned that milk makes the liquid in broccoli soup that we made. I made the guacamole and that was easy to make, but the tress (broccoli) was a lot harder to chop for the soup.
Two baskets of medium-sized bake potatoes (Troy wanted two baskets cause he loves potatoes,
but you can make it with one)
Cut the potatoes in half and create boats
Put the potato in bowl, add half and half, butter and yummy cheese
Two New York Steaks raw cut in cubes with salt and pepper cook on skillet on high
Put the mashed potatoes back in potatoes and cook in oven
Take out and place cubes of steak on the potato
Troy: I learned how to put mitts on, not mittens, to open the oven and take food out. We also took food in and out of the oven and that it is important to clean up while we cook so flavors do not mix on the board.
Cole: My favorite thing I ate was the steak and potato boats, but all the food had great flavors and tasted fresh.
This was a great kids menu for Super Bowl and was a hit with the whole family. We purchased everything from the Hillcrest Farmer’s Market except for the steak, chips, cream and milk.
Make sure to check back soon for another Market Kid adventure at the market!