Childrens Salad

Hello readers! I'm not over here standing on a high-horse (more likely an IKEA step stool), but I do have some Mommy-tricks up my sleeve that I hope to share. I love to involve my children Paige and Graham (6) and Evelyn (2) in the meal prep at our house.  

It all starts outside, not in the kitchen! We have an herb/veggie/whatever-Wabash-is-selling garden, too, that we like to putter around in on the weekends, or whenever Houston isn't getting it's second or third freeze of the season. You don't need much space to grow herbs - even an old kitchen colander set outside in a sunny spot will do the trick with a little composty organic dirt and a few choice herbs (try starting with oregano, Italian flatleaf parsley, chives and rosemary for a useful mix)  

My favorite garden centers are Wabash Feed Store, Buchanan's and Thompson+Hansen. Right now we've got blueberries, blackberries, strawberries, herbs, tomatoes and sweet peas growing. We also planted a small orchard that is bursting into flower as I type and the dog is stalking the bees as they work around those buds. 

Now to the kitchen. Whatever I'm making, we try to incorporate something from our little plot of land. Even if it's just spaghetti night, the kids run out to the oregano and snip a few clips with their school scissors. It is amazing to see their eyes as we sprinkle in the very herbs they grew; they definitely feel more inclined to LOVE what they are eating! The whole neighborhood of children love to come over and munch out of my garden, too, especially if I've got dill or stevia. They help me plant it, and they love to pinch of a leaf and pop it into their mouths. 

Another thing we do around here with consistency is MAKE our own salad dressing. If you've got cheese, oil and vinegar in your fridge and pantry, you really don't need to buy dressing EVER. Did I say cheese? Yes. It makes the dressings a little creamier and takes away some of the bitterness in greens that children sometimes dislike. A word on the cheese: staples like a soft blue, a fresh goat will do the trick, and I love the Houston Dairymaids at the Midtown Market on Saturdays for sourcing good local cheese. So the basics of the dressings are some sort of oil, some kind of vinegar and something to give it body (cheese being our choice, sometime mustard, too) My children like coming up with their own mixtures. Graham likes agave syrup, mustard, oil, rice wine vinegar and herbs. Paige likes to mix up fresh goat cheese olive tapenade, olive oil and white balsamic. Give them a small whisk and let them mix the ingredients into their own emulsion of dreams! Then don't forget their dressing deserves a terrific name conjured up by the little chef. 

Here are some pictures of Evelyn making a simple herb, olive oil and rice wine vinegar dressing for her micro greens from Wood Duck Farms at the Eastside Farmers Market. 

Also, it's good to think beyond the greens -- that "salad" can contain a sprinkling of their favorite berries and nuts for added nutritional bunch. Lately mine have had pine nuts (which they MASH in a Ziploc bag with a meat tenderizer), slivered almonds, sesame seeds and blueberries. Kids love to sprinkle toppings; let them layer it on!