Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

My Mexican heritage had me introducing some of the most delicious dishes possible!  The students loved these!  They are fairly easy to make, they all did a great job, and for most it was the first time using empanada shells : ).
ANOTHER FIVE INGREDIENT DISH!  Cherry tomatoes coming in from our student gardens, mozarella cheese, empanada shells, salt, and plenty of basil...from our garden!

Always teaching our little students about HEALTHY CHOICES! This is our main motto, as well as snacks in moderation!

Our students are beginning to understand what a 'Healthy Choice' means.  They are learning to make substitutions here then take this knowledge back home with them!  

Posters of this were given to all students.  Yes, we do occasionally bake desserts and teach about "AGAVE", honey, and prune substitutions without affecting the sweetness/taste.  In fact some groups in each class bake/cook with 'subs', then we do the Taste Test!

Picked Strawberries in our patch...then made an EASY Five-Ingredient Dessert!

We have been cooking quite healthy lately...thought we should add strawberries to a dessert this time!  FIVE, I repeat, FIVE ingredients is all that is needed, and most all ages can create this dessert...with mom being the 'helper' :)

No-Bake Strawberry Icebox Cake

serves 8 to 12

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Some of our veggies are starting to come up!

We pan roasted carrots, zucchini, potatoes, garlic, onions.  Sprinkled with Parmesan before putting in the oven!
The students really enjoy harvesting what they planted, AND creating a meal with these tasty healthy easy-to-grow vegetables : ).

Option to a Beef Burger!...SWEET TATER BLACK BEAN BURGERS!

yum.  plain and simple!

AS THE STUDENTS LEARN BACKYARD GARDENING, WE ALSO WANT THEM TO BE CREATIVE IN LEARNING TO COOK FAMILY MEALS WITH WHAT IS HARVESTED!

THIS RECIPE WAS ABSOLUTELY DELICIOUS, AND WELL-LIKED BY 95% OF THE COWPOKE COOKS! (WE DID SUBSTITUTIONS OR REMOVED A VEGGIE HERE AND THERE, ONE GROUP ALSO OPTED TO PUT THE 'LESS-LIKED' VEGGIES IN A BLENDER SO THEY COULD 'NOT SEE IT', IN THE FOOD!  IT WORKED, AND THANKS TEAM FOR STILL GIVING SOMETHING NEW A TRY : ).

Ingredients ~~~
 

• 15oz black beans, drained + rinsed
• 3c cubed sweet tater, cooked + skin on [~1.5lbs]
• 1/2c frozen or fresh corn
• 2/3c finely chopped onion [1/2 medium onion]
• 2 large garlic cloves, finely minced
• 1/2c cooked quinoa
• 6T rolled oats, partially ground
• 2T sunflower seeds
• 1/2t salt
• black pepper
• 1t cumin
• 1t oregano
• 1/4t coriander
• 1t chili powder...we left this out!
• 1/4t cayenne [optional]...we left this out!
• 1T olive oil 

so healthy!  now to work on getting that photo posted  : )


 

Older students did some Blog hunting on iPads today! Here was a tip they thought we could use here! NIce choice!

How to Choose a Mango

We’re at the height of mango season! The sweetness of fresh, ripe mango adds a counterpoint to savory dishes and a bit of tropical flair to your cooking. Here are a few tips for selecting a luscious mango for use in salads, salsas, smoothies and more.

• Don’t rely on color as a reliable indicator of ripeness. Mangos come in many different hues, depending on the variety, so color isn’t the best way to judge ripeness.
• The mango should give slightly when gently squeezed, just as a ripe peach would. Avoid mushy fruit.
• Give the mango a whiff at the stem end. The aroma should be fruity and fragrant, not sour.

Keep in mind that a mango left out at room temperature will get sweeter and riper over the course of a few days, so it’s OK to choose firmer fruit at the market if you’re not planning to use it immediately.

Tomato Teepees everywhere!

 

Our tomatoes are taking off this Spring!  Wow! Our older students, 10 years and up, helped put together the teepees, to keep tomatoes growing UP! : )

Chicken Coops up and running!

We put these a bit out of the way, from Barn and house!  Planning on trying a few styles, this is the first one!

What dedicated students! Working Rain, Shine, Wind, Cold...but inside greenhouses!

 Zones 7-8 Garden and Garden Tips - Mar - April

So much information below!  These are some of the areas we covered over the Winter and Early Spring!

March

• Make second plantings of such quickly-maturing crops as turnips, mustard, and "spring onions."
• Thin plants when they are 2 to 3 inches tall to give the plants room to grow.
• Treat seed before planting or buy treated seed for protection against seed-borne diseases, seed decay, seedling "damping off" and soil insects such as seed-corn maggots.
• Early-planted crops may need a nitrogen side-dressing, particularly if the soil is cool. Place the fertilizer several inches to the side of the plants and water it in. A little fertilizer throughout the growing period is better than too much at one time.
• Before settling them in the garden, harden-off transplants - place them in their containers outdoors in a sheltered place a few days ahead of planting them.
• Get rows ready for "warm-season" vegetables to be planted during the last week of March or first week or two of April as weather permits.
• You might want to risk planting out a few of the more tender crops and keeping them covered during bad weather.
• Watch out for insects, especially cutworms, plant lice (aphids) and red spider mites.
• Put down mulch between rows to control weeds.

April

• Plant your choices of the following "warm-season" or "frost-tender" crops: beans (snap, pole and lima), cantaloupe, corn (sweet), cucumbers, field peas, peppers, squash, tomatoes and watermelon.
• Plant tall-growing crops such as okra, pole beans and corn on the north side of other vegetables to avoid shading. Plant two or more rows of corn for better pollination.
• Make a second planting within two to three weeks of the first planting of snap beans, corn and squash.
• Within three to four weeks of the first planting, plant more lima beans and corn. Remember: for better pollination, plant at least two or more rows.
• Be sure to plant enough vegetables for canning and freezing.
• Cultivate to control weeds and grass, to break crusty soil and to provide aeration.
• Maintain mulch between rows.
• For the crops planted earlier, side-dress as described above.
• Plant tender herbs.
• Remember: Do not work in your garden when the foliage is wet to avoid spreading diseases from one plant to another.

First ever Drawing Give-a-way!!

This kitchen item was donated to us, and we have several for the classes.  I though it would be fun to have a little competition, and give this to the winning 'family'!
All you have to do(there are sheets with info to take home)is a writing entry!

#1- What is this called, what does it do, what types of food preparation can be done with this kitchen item?
#2- What are some safety rules for your family while using this?
#3- Who might be the 'Wonder Woman' in your life?  Can be anyone!  Why is she special?
#4- Draw, color, get creative!, a picture of you(can include anyone you like in the picture!)using this kitchen tool!  Have fun, I love art!

Drawing held during next monthly Friday Family Night of cooking(and of course the line dancing demos by students!) and eating here in the barn!

Adding several 'stations' around the property buildings for pot planting!

Busy wet Spring!

By summer's end this will be fence high(or higher!)with many varieties of veggies, herbs, and flowers : )!