On Saturday, March 10, the Parent Resource Center hosted Beth Dooley for a morning workshop about how to prepare food with our preschool children. 15 parents were in attendance, and we had a great time!

Beth Dooley
I began by reminding parents about how we work with food in our Children’s Houses. I showed the “carrot work” from my classroom, Children’s House 4. Any “food work” that happens in a Children’s House classroom is done entirely by the child, from start to finish. So, how do you incorporate these skills at home?
Look for tools that you already have that your child can use: a small butter knife, little spoons, smaller bowls. Check out the Montessori Services catalogue for items you could purchase, and be on the lookout for kitchen tools for small hands when you are shopping (I’ve found many items at Target, and many at thrift stores. These don’t have to be expensive purchases).
As we got going, Beth divided our group into four, so that we could each prepare something from the menu she had designed for us: Carrot and Parsley Salad, Roasted Potatoes, Garlic and Lemon Mayonnaise, and Yogurt Whip. Jeff Siegel and Mike Haight prepared the mayonnaise (“Aioli” in French…)

- adding oil to the egg yolk to make mayonnaise
As we worked our way through the recipes, Beth was available to help each group and to offer comments and suggestions. It was a casual, fun morning, with lots of give and take between parents and with Beth and me. Plus we had caramel rolls and coffee, and at the end we each tasted everything we had made!
The main points that Beth wanted to remind/teach us:
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Our children are very capable in the kitchen, and are very interested in what we do.
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With a little planning, children can be involved in meal preparation everyday!
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Eating fresh food is best for your health. Eat organically when possible.
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Foods in season taste better and they are always a better use of the earth’s resources.
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A
slow cooker (crockpot) can be just the ticket for coming home to a meal already prepared.
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Plan your week– make a menu on Saturday, shop on Sunday, and know what you’re cooking/eating each night. Leftovers can be used in many ways! Get your children involved in this! They will learn to love it.
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Snack with your children before you start cooking– a square of cheese, celery and carrot sticks, apple slices….just to take the edge off.
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Remember how much your children can focus if you set them at a “station” and they have a task (like taking the parsley leaves off of a bunch of parsley).
- Expect your children to help with setting the table and cleaning up– make things accessible for them to reach in the kitchen!
Finally, I’d like to add the many resources we shared on that day. In the Parent Resource Center I’ve got the handouts from our workshop. Stop by and pick one up. Beth also gave the school a copy of her new cookbook, The Northern Heartland Kitchen. You can borrow it from the lending library!
Books we displayed and talked about:
Fanny at Chez Panisse, by Alice Waters and Bob Carrau, 1992, Harper Collins
Pretend Soup, by Mollie Katzen and Ann Henderson, 1994, Tricycle Press
Winnie-the-Pooh’s Teatime Cookbook, inspired by A.A. Milne, 1993, Dutton Children’s Press
American Heart Association Kid’s Cookbook, AHA and Mary Winston, 1994, Times Books
- Note: Some people love cookbooks, some just use websites. If you are using cookbooks, I suggest writing in the margins and all over the recipes. Record when you made something and what the circumstances were in your family at that time, or a short sentence –”gorgeous day! Nora is 4 today and this was the soup we had!” It will be valuable to you later on, believe me!
Websites:
bethdooley.net – subscribe for weekly ideas!
cookingwithkids.net– for a healthy future– informative, recipes, updates… consider subscribing…
whatscookingwithkids.com– includes subscription information, menus, everything you could dream of.
As always, this could be an ongoing discussion. Are there cookbooks you love to work with, or websites you refer to often? Post a comment, or email me at nanci@mayflowerchildren.org
We also had a great discussion about Community Supported Agriculture, or CSA’s. From the Local Harvest website:
Here are the basics: a farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.
Here are the CSA resources:
Land Stewardship Project: find a list here of many CSA’s in the Twin Cities region and lots of great information about organic food, farmers markets, and community gardens.
Lake Country School’s Garden Stewardship Project: a CSA, with benefits! (from a Montessori school, too!)
Big River Farms: a CSA with a drop off site at Mayflower! You can sign up directly online, or email Andrew Schmidt at aschmidt@summite.com. If you are sending your child to summer camp at Mayflower, you can pick up your vegies here too!
There’s so much more to share. Do you have a favorite farmer’s market you use in this area? Post a comment or email me at nanci@mayflowerchildren.org
Kate Gregoire, parent of Stella and Maggie, suggested these farms as great places to visit:
Natura Farms : a great variety of fruits and veggies. We have picked grapes, raspberries and tomatoes.
Sweetland Orchard: awesome pick-your-own orchard
Cedar Summit Dairy: they do monthly tours May-October and they have a little shop where you can buy local products…also, very close to Sweetland.
Sam Kedem Nursery : Kate says: “We pick strawberries here and they are awesome!”
Enjoy your time in the garden, market, kitchen, and at the table with your young children!