This has been my go-to demo recipe when I am at events talking to kids and grown-ups about cooking. It is a family favorite.
I recently wrote up the recipe for PDX Parent on the dip. Enjoy!
The daphne in my yard are starting to die off. I love the lemon-scented, January-blooming flowers, but once they have faded, I know that spring is almost here. Have you gone out to check your long-neglected garden bed for signs of life? I wouldn’t be surprised if you find some brave kale, chard or spinach holding steady through the dark and rainy Oregon winter. If your garden is barren, take advantage of the breaks in the spring rain to visit the farmers market or any market for some greens to make this easy-to-make, veggie-packed dip. (You can use just about any leafy green in this recipe.) Have your kids help you wash and tear the greens or shred the carrot. Scoop this up with veggie sticks or potato chips. It is also delicious tossed with hot pasta.
1 tablespoon olive oil
½ cup shredded carrot (from about 1 medium carrot)
½ cup yellow onion, small dice
2 medium garlic cloves, finely chopped
2-4 cups finely chopped (or torn) spinach, kale or chard (remove the tough stems)
1 cup sour cream
½ cup mayonnaise
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1. Heat a large nonstick pan over medium heat. Add olive oil. When it shimmers, add the onion, carrots and garlic, and cook until soft. Add shredded greens and cook 3-5 minutes or until the greens are bright green and slightly softened.
2. Move greens mixture to a mixing bowl. Stir in sour cream and mayo.
3. Taste and adjust flavor with salt and pepper.
Turnip will be doing a kids demo at the Hollywood Farmers Market – Portland, Oregon Saturday, August 13th 9am-11am. We will be making fruit freezer jam! Kids will get to help make the jam and then bring a jar home!
Tell your friends! 🙂
Our 6-week after-school cooking classes are now open for registration. This session is focusing on the basics of cooking – it is great for kids 8 years – 12 years old.
Register for the after-school program here.
See all of our fantastic cooking classes here, including toddler classes, homestyle Indian cooking, and kids on the farm classes.
Eating the parts of a plant!
I have been stretching my Turnip roots a bit these last few months and have begun teaching in a local preschool. My bi-monthly classes include lots of tasting new foods, vocabulary, and a little bit of off-key singing. I have worked for 14 years with elementary and middle-schoolers, but this is my first foray into preschool! I love it! They are so curious, chatty, and engaging!
Chopping apples for apple handpies.
I can’t believe how much it feels like summertime outside! It is time for me to start back at the Hollywood Farmer’s Market! On Saturday, May 9th, 9:30-11:30 bring the kiddos and come find Turnip the Heat! We will be tasting and painting WITH BEETS!
Don’t forget to bring your shopping bags to stock up on all the delicious produce!
I am thrilled to be participating in the first CSA Share Fair put on through Ecotrust. Ecotrust has a new building on the Eastside, called The Redd. Come see the building, talk to farmers and visit ME!
I will be doing a kid friendly cooking demo at 10:15 on Saturday, March 20th.
Check out more information about the event at www.ecotrust.org/event/sharefair
I will be at the Hollywood Farmers Market – Portland, Oregon Saturday morning! I will be demoing sauteed cherry tomato crostini! Super yummy and super easy!
Stop by, have a taste and say hi! Demos are at 9:30, 10:30 and 11:30.
Come say “Hi!” this Saturday at Hollywood Farmer’s Market. I will be making a peach fool, a delicious, no-bake peach dessert!
Demonstrations will be at 9:30am, 10:30am, and 11:30am.
This Saturday the monthly series of kids’ cooking demos continues. This month’s theme: peas and carrots!
I will be leading our market sprouts in making a fresh pea “pate” and a carrot-raisin salad.
Demos will run from 9:30 to noon. Come say Hi and have taste!
I will be at the Hollywood Farmers Market tomorrow morning making strawberry salsa and celebrating the market’s third annual Kids’ Day! Music, food, and FUN!
You can also sign up with me for Sunday’s strawberry jam and scone class! It will be your last chance. Registration closes at 1pm tomorrow!
Whole Foods Market cooking summer camp starts on Monday! I have a few spots left for each session. Sign up now before it is too late!
Preschoolers, session 1
Preschoolers, session 2
Ages 6-8, session 1
Ages 8-12, session 1
Ages 8-12, session 2
Ages 13-17, session 1