Monday, September 5, 2011

Back To School!

The kids are heading back to school - time to get creative with their lunch box. This week we will be offering suggestions to liven up your child's packed lunch using products available at the East Goshen Farmers' Market - delicious and healthy suggestions. These kids are looking forward to school - pre-school, elementary and up - they all crave yummy lunches!

Move over brown bag - there are many great "lunch box" options available on the market - and, most importantly, many of these options allow you to chill your lunch selections - keeping what you've packed safe and sound. And, the ability to chill your lunch opens up lots of possibilities!

Peanut butter and jelly has long been the staple of many lunch boxes - but it's time for the PB&J to step aside. We have 2 great options available right at the market that are far more versatile than PB - hummus from Fresh A Peel Hummus and spreadable cheeses from Shellbark Hollow Farm and Highland Farm.
Want a sandwich - why not a slather of hummus or spreadable cheese on some delicious whole grain bread from Wild Flour Bakery. You can top either the hummus or cheese with sliced veggies such as cucumbers, tomatoes or peppers.

Trying to escape the sandwich rut - send a container of hummus or cheese with dipping veggies and crackers - a "lunchable" never looked or tasted so good!

A chilled veggie salad is great alternative as well, and can be just as satisfying. This salad features both hummus and feta cheese from the market. The vinaigrette is a great use for flavorful hummus and is perfect on tossed salads as well. You can get all of your veggies a the market from our fantastic produce vendors - Blueberry Hill Farm, Taproot Farm and Maysies' Conservancy.

Veggie, Chick Pea, and Feta Salad with Hummus Vinaigrette
2 servings

1/2 cup grated carrots
1/2 cup chick peas (canned is fine, drained)
1/4 cup diced red pepper
1/4 cucumber, peeled and diced

1/4 cup feta cheese, crumbled

2 Tablespoons hummus
1 Tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon finely chopped parsley or basil (optional)

Combine the first four ingredients. Divide the cheese into 2 portions and send in a separate container for your child to add at school. Do not toss the cheese with veggies - it will cause the veggies to wilt.
Combine the last four ingredients to make the dressing. Toss the dressing with the veggies. Your child gets to add the crumbled feta cheese at school.

Tomorrow - breakfast for lunch!

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