My kids and I have been loving these occasional sunny, warm spring days and even managed to get a few seeds into our garden! Not sure what will actually come up, and where things will come up since both my one and three year old helped me plant the seeds, but it’s been fun!
I have great memories of seeing the kids eat sugar snap peas and tomatoes right off the plant last year – no encouragement to eat veggies needed! Everything tastes so awesome when it’s fresh and the kids learn so much about where their food comes from when they see the whole growing process.
Most kids I have met seem to naturally enjoy gardening (who wouldn’t love digging in the dirt and hanging outside on a sunny day?)! Every time we pass seeds in a store my son wants to buy some to plant!
I am pretty new to the gardening realm, having started about ten years ago. What has worked best for me is talking to avid gardeners about what is easy to grow in the region and getting their advice. Some years I’ve planted way too much and it goes to waste. The fun part is planting and for me the hard part is maintaining (apparently plants need water to survive…). Now I try to narrow my plants down to foods we really love and are also a little pricey in the store. For example, I use a lot of onions but I don’t grow them because they are so cheap that it’s not worth my time.
My recipe of the week is pretty simple – take any veggie from the garden, chop it, put it on a kabob and serve with a dip. Food on a stick or right off the plant is so much more fun!
Incredibly Creamy and Yummy Avocado Ranch Dip/Dressing
Makes four servings
- 1/2 ripe avocado
- 1/2 cup buttermilk
- 2 T. chopped fresh dill, or 2 tsp dried
- 1 T. white vinegar
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Scoop all ingredients into blender and puree. Can make ahead one day and store covered in fridge.
Original recipe from Eating Well, March/April 2013