Have you ever had any kind of allergy? Well today I'll be talking about my allergy and how to cook with an allergy. Lots of people have allergies when seasons change, but my allergy is a bit different. I have an allergy to gluten, which is an allergy to wheat. Wheat is in bread, bagels, cereal, and even in canned soup. You may have heard of gluten free, nut free, dairy free, etc. Those are all allergies! Cooking and living with an allergy challenging. Cooking gluten free is way different then cooking normally.
Four weeks have past since we started receiving our weekly farm share from Siena Farms. Each week, our Kids’ Share is filled with fresh vegetables and a surprise! This week’s share included Orange Cauliflower, Green Cauliflower, Red and Orange Bell Pepper, Tuscan Kale, Cherry Tomatoes, Scallions, Chives, and a mini-spatula as a surprise.
We love to eat the rainbow, which means filling your plate with as many colors as possible! The third week of the Siena Farms Kids’ Share was filled with a rainbow of vegetables including: Beefsteak Tomatoes, Zephyr Summer Squash, Black Bell Eggplant, Pink Bell Eggplant, Cucumber, Lunchbox Peppers, Green Oakleaf Lettuce, Garlic, and Mint.
We're excited to introduce our ChopChop Kids Advisory Board (KAB). This group of cool kids was hand selected from kids that applied. They help us to test recipes, think of new ideas for the magazine, and make sure ChopChop gets the kid approval. For the next few weeks we’ll be spotlighting different members of the board. This week, meet Julian Frederick.