Q&A from the Local Food Expo

First of all, THANKS to all the parents who voluntarily spent an hour with me at the Local Food Expo. I did see one guy nodding off, but I get that, I have a very soft voice. In fact, I used to read myself to sleep first while trying to get the kid down for a nap. Heh.

We had a lot of questions and great discussion. I did promise to post a few of the follow up links here, and I like to keep promises!

Beets, what to do with them
Beet salad dressing with spring greens
The beet risotto mentioned in the recipes handout
Plus, you can roast and chill beets, adding them to a smoothie (blueberries with cherry juice work great), dice into salads especially with citrus and fennel, add shredded to a red cabbage salad, and as I mentioned in our book, you can even put them (not pureed or stealthy) into brownies. You can also dye Easter eggs with them.

Flexible recipes
The handout I had was on making a risotto for all seasons. But other techniques can help you use nearly everything in the CSA box that is, uh, “cook-able.” Roasting is a perfect technique. The book specifically calls out Roasted Asparagus and Green Beans. The key here is quick cooking items like tomatoes you can roast at higher heat and short times. For the more dense veggies like pumpkin or sweet potatoes, use a lower temperature and longer time so the veggie cooks through without burning on the outsides. A bit of olive oil, salt and pepper plus time and heat equals side dish. As a ballpark guide, this will give you a starting point. Just peek at the food, test, and customize for your oven’s “quirks.”

Higher Heat (375 or 400), Shorter Time (10-15 minutes):
Tomatoes, asparagus, green beans, summer squash, peppers, corn, okra

Lower Heat (350), Longer Time (20-60 minutes depending on how fine you chop them)
Potatoes, sweet potatoes, winter squash, other root veggies, beets, kohlrabi, carrots

For the adventurous, outdoor-cooking types, grilling and, yes, smoking of vegetables is fun to try. Other veggies that are amazing smoked: tomatoes, corn, peppers, okra, even winter squashes.

Picky Kids and Adults
This series is the research that was the foundation for our picky eating chapter
And these guest posts on Dr. Greene are a fantastic resource for the control, color, texture, taste issues. Scroll down below the author photo and bio, please without thinking, “wow, she did not look like that in person.” I was very tired and it showed.
We also talked a bit about using fun away from the table to get kids to eat better. And finally, if you are just stressed, stop by and read this interview I did with a feeding therapist on his 20-year career.

If I missed any questions or follow up, just ask me. You can reach me on our Facebook page, or by email at thecleanerplate [at] gmail [dot] com.

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2 Responses to Q&A from the Local Food Expo

  1. Becky says:

    I would like to share some of the information from your workshop on my blog for the Gladstone Farmers Market. Could you share where you obtained your stats for diabetes in children?

  2. bethb says:

    Becky, yes, here is the original research I did on the topic with links to the study source by Institute of Medicine.
    http://expatriateskitchen.blogspot.com/2007/03/state-of-our-unions-children.html

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