July Summer Session

A 4 day cooking session, in person,
July 11-14, in Lexington. Field trip to farmers' market, Food Network style shopping challenge and a lot of delicious foods to cook and eat!

More here: July Camp/Lex

Heading Here
May 4th 4:00-5:30

Carrot Cake Class at Wright Locke Farm kitchen. Open to kids in grades 4-8

Carrots Watercolor painting_ festive cupcake with candle_
Family Cooking Kitchen Food Togetherness Concept

Cook something delicious for someone special!
Our Favorite Popovers
Adapted from The Homemade Kitchen, by Alana Chernila
-Preheat your oven to 425 degrees.

Wet Ingredients  
3 large local Eggs - room temperature
1 1/2 Cups Whole Milk or Buttermilk
4 Tablespoons unsalted butter, melted and then cooled slightly
2 tablespoons additional melted butter for greasing tins

Dry Ingredients
1 ½ Cups all purpose flour
 ½ teaspoon kosher salt

Optional
¼ cup fresh herbs, washed, dried and chopped. 
We like adding a Tablespoon of chives,
But add in your favorite herb, or bake off plain!

Method:
-Combine WET ingredients, (egg, milk, butter) in a blender and buzz (or combine by hand with a whisk)

-In a bowl, Combine DRY ingredients, (flour and Salt) and add to the wet ingredients in the blender and buzz again. Blend 15-20 seconds or until the batter is smooth. Let the batter rest in the refrigerator for 20 minutes or up to 1 day. If using the following day, let batter warm to room temp before proceeding.

-Generously Grease 12 cup muffin tin, and place in a hot oven for 8 minutes, or until the pan is hot. Carefully remove from the oven and divide the batter evenly in the muffin tin or popover tin, and replace into the hot tin. Add a pinch of your fresh chopped herbs, and place back in the oven for 25 minutes or until golden and puffed. Try not to open the open while cooking. Serve immediately, with a bowl of fresh fruit, and enjoy!
Did you know...?
-Eggs are an amazing source of protein and healthy fats! Each egg provides about 6 grams of protein, making it one of the best protein sources out there.

-Eggs are also packed with antioxidants which your body uses to keep your brain, eyes, and immune system healthy. 

-There actually isn’t any butter in buttermilk! It got its name from the traditional method of making buttermilk: by using the leftover milk that results from churning butter.

-Buttermilk is a great source of a nutrient called vitamin B2, or riboflavin. This vitamin helps your body break down the food you eat and use it as energy. 

What Farm have you visited lately?

Kids Cooking Green LOVES to visit LexFarm and get fresh veggies and then visit the animals at
Lexington.
It is a sweet little animal farm where KCG friend and former teacher BJ helps out with the animals and took this video.