Kitchen Kid Summer Camp is deliciously underway at the First Presbyterian Church Kitchen in Santa Monica! The highlight of each week includes a farmers’ market field trip and Iron Chef Challenge.
Week one: Peaches! The kids were inspired by the market’s sweet, juicy, and freshly picked peaches. Tasting many varieties throughout the morning, kids brought back pounds of donut, white, and bright yellow peaches to cook up:
~Flank Steak Sandwiches with Peach Chutney
~Arugula Salad with White Peaches
~Peach and Nectarine Crisp
Week two: Summer Squash! Zucchini is in abundance, and the kids met this challenge in true Bobby Flay and Cat Cora fashion. After an introduction to the market by Dara Adler, Education Coordinator for the Santa Monica Farmers’ Market, the kids hit the stalls with all five senses. Tastes included citrus fruits, avocados, fruits, figs, honey, and pistachios! Persian limes and wild strawberries were new discoveries for these eager chefs.
Back in the kitchen, Farmers’ Market Coordinator Laura Avery joined us while the kids created a zucchini feast! We enjoyed:
~Curried Zucchini Couscous
~Baked Zucchini Fries
~Grilled Vegetable Paninis
~Zucchini and Market Veggie Mini Frittatas
~Chicken and Vegetable Kabobs
~Zucchini and Ricotta Farfalle with Herbs
~Warm Chocolate Zucchini Bread with Freshly Whipped Cream
Next week’s camp theme is All Day Buffet, so we’ll be cooking up breakfast, lunch, dinner, and dessert! And look for us Wednesday at the Farmers’ Market for another great culinary adventure.