When your dad runs the most popular farm-fresh delivery service in town and your mom founded one of the largest juice companies in California, you learn to love fruits and veggies at a young age. It’s possible that your access to Twinkies and Ding Dongs are slightly marginalized, but, overall, things are good.
Such is life for the smallest member of the Pressed Juicery team, co-founder Carly de Castro’s son, Luca, who we snapped, along with his father, Alejandro, the man behind all the Summerland Farm-To-Table goodness happening in our lives lately, at home in their garden. Seeming quite at home among the kale stalks, father and son made quick work of a fresh and easy dinner some parents may find surprising: a kale and quinoa egg bowl. While some adults are still adjusting their palates to quinoa and kale themselves, when you start them young, many children respond well to foods like these two healthful staples right away.
This little one is known to love the summer treats most children do, but asks for his kale by request! It could have something to do with the way this dish is made, including a little fun in the kitchen, his own apron, and an excursion with dad to the plantbeds where the kale is grown.
For this family, having access to the best produce, artisanal goodies and fresh juice at a moment’s notice is certainly a leg up. It’s not every toddler that eats his PB&J with organic Seascape Strawberry Jam from Northern California and chai-spiced almond-peanut butter from Big Spoon Roasters. But beyond the easy access that comes from the home delivery systems these two designed themselves, Alejandro and Carly are making extra efforts to be sure their son appreciates where his food comes from. Kids who see where their food comes from and know how it tastes fresh from the dirt are also likely to be eating a greater quantity of whole foods, consuming less processed foods, and feel a closer tie to their community – three things almost any parent can get behind! In this day and age, when so many of our life processes are automated, there’s something special about preparing our own food – especially from our own gardens and local farms. Pass on your love for real, whole foods to your kids – or, if you need a little help in that area, let your kids’ enthusiasm lead the way!
When you get right down to it, sourcing local foods for a little healthful family eating is a whole lot of fun, and a welcome change from yet another trip to the mega-mart, despite the extra efforts. Growing a garden, shopping the farmer’s markets, rummaging through a weekly produce delivery – all turn mealtime into a fun adventure that kids of any age can get in on.
We love to see fathers and sons in the kitchen together and this recipe for an egg-topped quinoa bowl is the perfect place to start. Parents and older children can cook the eggs, small children can help to tear the kale leaves and toss the grains. If you have a home garden, pick the produce together. Let kids see the natural connection between garden and kitchen. If you don’t have access to a garden, consider finding a good local produce service like Summerland that delivers seasonal veggies and fruits from local farms. Rifle through the box together to learn about the veggies inside and make plans on how to cook everything throughout the week!
Summerland’s Kid-Friendly Sunny Kale And Quinoa
1 cup of quinoa, cooked
1 bunch of kale, cut into ribbons
1 garlic clove, minced
1 spring onion, thinly sliced
4 radishes, thinly sliced
1 egg, fried over-medium
2 Tbsp extra-virgin olive oil
flaky sea salt and pepper, to taste
lemon juice, to taste
Heat olive oil in a pan over medium-low heat. Add garlic and sauté until fragrant. Add onions and kale and cook until tender. (You might have to add a splash of water to the kale.) Add quinoa and combine all ingredients until quinoa is warm. Plate the mixture and toss with radishes, salt, and pepper. Top with freshly squeezed lemon juice and the fried egg. Enjoy!