Ever since MadDad put raised beds in our garden after my Mastectomy six years ago we have always grown a small amount of vegetables, salads and fruits at home. I know from experience that kids are more likely to try to eat things that they have grown and nurtured. It worked for me in my Granddads allotment and for MadDad as a farmers son.
Tip: Involved the kids in growing as much as possible from planting, labeling, watering and picking. Let them give the plants names such as Robbie runner beans or Colin carrots.
Last week Higgidy sent us a selection of pies and quiches to eat with our salad and challenged us to design a salad to go with them. So Mini and I put on our thinking caps and came up with our salad:
- A selection of leaves
- Radish slices
- Blanched sugar snap peas
- Crumbled feta cheese
Tip: blanched sugar snap peas, beans, asparagus or long stemmed broccoli are great added to a salad or served cold as finger food for younger children. Cook in boiling water for three minutes before plunging in to cold water with ice.
- White wine vinegar
- Lemon juice from half a lemon
- Olive oil
- Chilli flakes
Mini put all the salad dressing ingredients in to a kilner jar and gave it a good shake, before checking the taste and adding a little more honey. It was important that the dressing was to his palate to encourage him to eat it. Both the boys loved it and covered their new potatoes with it too!
Tip: always put a small salad out with dinner. When the boys were small I served chopped cucumber, red pepper and tomatoes in a small bowl with each meal. Eventually they will eat it.