Tag Archives: farmers markets

connect to your food

3 May

7349196642_854eb07be1“Shake the hand that feeds you.”– Michael Pollan

Whatever your weekend plans may be, try seeking out a farmer’s market in your area.

As your browse the produce, and marvel at the greater Spring selection, strike up a chat with the farmers tending the stand.

Ask them some questions about their day-to-day on the farm, learn more about where their produce comes from, how its grown, or why farming is so important to them.

Connecting to the food we eat not only inspires us to appreciate it more, but also provides us with peace of mind knowing where that bushel of fava beans, those asparagus spears or heads of spring garlic came from.

And of course, the sweet image of the smiling farmers faces, the tough hardworking hands, the unwavering determination and passion that helped bring those beautiful vegetables to your plate, will pop into your mind as you and your family sit down to eat.

Photo courtesy of NatalieMaynor

Vegan Zucchini Bread

22 Aug

Zucchini BreadAs our food + garden summer camp comes to a close, our campers are creating their last recipes to add to their Butter Beans cookbooks.

Hands down, one of their favorite foods they’ve made at camp was the vegan zucchini bread. They ranted and raved about this quick bread, so we thought we’d share the delicious recipe with you!

Makes 2 loaf pans, recipe adapted from hell yeah it’s vegan!

Ingredients:

  • 6 tbsp ground flax seeds
  • 1/2 cup warm water
  • 2 cups turbinado or light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2-2.5 cups grated zucchini (~3 medium sized ones)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 cup chocolate chips or raisins, optional

Directions: 

Grease 2 loaf pans, preheat the oven to 350F. Mix together flax seeds with warm water, then add sugar, oil, applesauce, vanilla and beat well. Add grated zucchini, and stir until combined. In a separate bowl, sift together remaining dry ingredients. Add dry mixture to wet ingredients and stir until combined. Pour batter into pans and bake for 50-55 minutes.

Thank you to all of the wonderful families and campers we have met along the way this summer! We hope that your children leave inspired to cook creatively, grow edible gardens, compost food scraps, support local farmers, preserve foods, make their own ice cream, and set good examples for those around them.

If you are interested in signing up for the adventures yet to come during summer camp 2013, shoot us an email at camp@butterbeanskitchen.com, we have some early bird discounts that you won’t want to miss!

Photo courtesy of lydiajoy1

Food & Garden Summer Camp August Raffle

18 Jul

Our campers summer days have been filled with farmers markets, cooking lessons, compost explorations, rooftop farms, ice cream churning, restaurant tastings, sprouting and sushi making, all while making new friends, learning about nutrition, balanced eating, wellness and healthy living.

Our August campers get to make their own jam, bake their own bread, create pickles, make their very own People’s Pops, learn all about chickens, bees and foraging, along with fun-filled nutrition facts, yoga, soccer and much much more!

We have a few spots left for lucky campers in August! Like us on facebook and comment on our page that you’d like to be entered into our raffle. You could win a gift certificate for $150 off of 1 week of August camp (August 6th-August 24th)!