Kids in the Kitchen

As farmers and parents of two preschool-age kids, we’re always trying to find that sweet spot of healthy, seasonal and simple, yet fun meals. Spring can admittedly be a challenge, as a lot of the green, leafy abundance that bursts onto the scene is met with skepticism by our littlest eaters. This recipe features local veggies that we’re either growing fresh by springtime or that we stored over winter, plus favorite snack foods (peanuts and raisins) and some decidedly non-local fruit to sweeten the deal. The mix of sweetness, tang and kid-friendly staples make this fried rice a winner at our house.

We have a family recipe for zucchini bread we make year-round—especially in late spring as we are trying to get rid of all the zucchini we froze from the previous year. As gardeners and food lovers, we appreciate how this recipe provides three ways to engage our children, now ages 8 and 10, in the process and inspire in them a deep love of seasonal food. During spring and early summer, our children help grow the zucchini. In late summer, they help us preserve the harvest for a taste of summer whenever we please. When it’s time to make the zucchini bread, it’s a simple act that requires very little work, few ingredients and four quick steps. It’s a recipe our kids can make on their own with our supervision, and it feels extra meaningful because we worked together to grow and preserve the zucchini too.

With three young boys who basically eat nonstop, our family focuses on recipes that can be prepared in big batches that we can enjoy for several meals. This recipe makes a lot, so I usually freeze half the batch. I like to incorporate greens and lots of cheese into my meatballs. It adds great nutrition without having to have the dreaded “finish your vegetables” discussion at the table. In the spring, I love to use soft greens like baby kale and spinach that are popping up at all the early markets.

If you want to get your kids involved, my sons always love to assist with crushing the tomatoes for the sauce. The texture is really fun for kids and they enjoy the opportunity to use their hands as a kitchen tool. It’s also fun to have the kids help roll the meatballs. You’ll want the meatballs to be mostly uniform in size, but if kids are helping, don’t stress about it too much. It’s not essential.

Cooking with our kids, ages 6, 5 and 3, is something we really enjoy in our household. My kids love to cook so I love picking dishes where they can help and get involved. It’s not only a fun way to spend time together, it also gets them excited to eat things they wouldn't otherwise try. Spring rolls are great because they are filled with vegetables and herbs that may not appeal to kids right away. The recipe also empowers kids by giving them a choice about what to eat. Kids can pick the filling they like and roll it up on their own—or just choose their filling and adults can help with the rolling.

Note: Quantities for the filling ingredients are all approximations, and you can consider any ingredient optional. This is our favorite combination of ingredients and flavors, but spring rolls are infinitely adaptable. Incorporate some of your children’s favorite veggies, or let them choose.