Hi everyone. I know this photo may seem like a cheap attempt to get you interested in my blog, but it is actually a real live specimen of someone who drank my green shake at the Montclair Farmer’s Market this past Saturday. He was actually as thin as a rail and quite flabby before drinking the shake. Go figure. Try a recipe for the shakes here: http://takebackthekitchen.blogspot.com/2010/05/mango-spinach-smoothie-and-overcome.html
Speaking of greens, I have an update about our friend’s bath time baby food practice. You long time blog readers may remember when I wrote about my friend who was feeding her four year old vegetable baby food in the bathtub because it was the only way he would eat them – read about it here: (http://takebackthekitchen.blogspot.com/2008/02/apple-cake-and-vegetables-in-bathtub.html).
Well, we visited them today and, two and a half years later, we have an update (sorry for the delay). When she began giving him showers, the baby food-bathtub gig was up. Because she was invested in getting him to grow up as a healthy, vegetable eating kid, she held her greens ground and thought out of the box, the macaroni box. Since he loved mac n’ cheese, she started adding spinach or broccoli to it and guess what? He ate it. She also continued eating all vegetables in front of him.
All to say, do not fret when your young one rejects the vegetables. Stay focused, get creative and keep experimenting and exposing them to healthy foods. They will eventually come around. Congratulations and thanks for our smorgasbord of a DELICIOUS meal today!
Stephanie, a friend of theirs was at the lunch today too and we had a lovely chat about the challenges of cooking for one. We will get into that in a soon to be written post, but in the meantime, she gave me this delicious eggplant recipe from her CSA. Here it is and keep up the good work with the greens.
3 TBS olive oil
1-3 minced garlic cloves
1 large eggplant , peeled and diced
1 cup seasoned bread crumbs
1/2 cup chopped parsley
2 beaten eggs
1/2 cup grated Parmesan or Romano cheese
1 TBS water
In a large saucepan, heat the oil and gently saute the garlic until golden brown. Add the eggplant, water and cover. reduce the heat and gently steam until the eggplant is very soft.
In a mixing bowl, combine eggplant, breadcrumbs, parsley, eggs and cheese. mix well and let stand at least 20 minutes. Form into balls and fry on all sides in the olive oil OR place balls on a greased pan and bake at 325 degrees for 30 minutes.
For more of the CSA’s recipes, go to www.forthillfarm.com