Our time on the farm is quickly rising to the top of our summer event list. We've been fortunate to have beautiful weather each visit and once we step on the farm it immediately feels like we are miles away from reality. I immerse myself in the activity just as much as the boys and we are all seemingly forced to slow down a bit. The boys arrived eager to see which vegetables would be available this week and their familiarity with the area and pick up process was fun to watch, especially since this was only our second week of the season.
This week's visit was incredibly exciting as the boys' participated in their very first "U-Pick" (the opportunity to pick directly from the fields). This was a great addition to our visit and fueled the boys with lots of ideas to add in their log of items we received. We were joined by friends this week who also participate in the program so our on-site activities were more centered around catching up and exploring our first "U-Pick" experience. As a result of our busy time on the farm I scaffolded our follow-up activity at home to utilize the activity I had planned:
The boys were very excited to try the snow peas and snap peas, in large part because they were involved with harvesting these items. When we came home and began exploring our other items together they became particular intrigued by the salad turnip and beet. I find it interesting that their interests are alike in color and shape, and even similar to their curiosity for radishes the first week. We spent a lot of time discussing the similarities amongst these three items and how we might use them in recipes. Would they be cooked whole? How would we cook them? What might we like to eat them with. This lead to the decision for our recipe this week, Chicken with Pear and Turnip. The recipe was adapted from bon appétit to accommodate the dietary needs in our house and based on the ingredients I had available in the kitchen.
CHicken with pear and turnip
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, 10–12 minutes. Transfer chicken to a plate.
Heat remaining 2 Tbsp. oil in same skillet over medium-high heat. Add onion, pear, turnip, and garlic salt, season with salt and pepper, and cook, stirring occasionally, until pear and turnip are soft and starting to turn golden brown, 15–20 minutes. Carefully add chicken broth and cilantro, then return chicken to skillet, opposite side up. Cook until chicken broth is almost completely evaporated and chicken is cooked through, 8–10 minutes.
ABOUT CHRISSY K
I am mom to three boys (one with several life-threatening food allergies) who will never own too many picture books or create Pinterest-worthy snacks. Simply Chrissy K is a place to find helpful tips on parenting that stem from my work with families as an educational consultant and parenting coach.
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