Editor's Note: The Busy Kitchen is a Monday column written by two area chefs - Tiffany Poe and Valarie Carter - who also happen to be mothers of young children. They explore nutrition, cooking for kids and more.
It's back-to-school time, and I've been setting up my Busy Kitchen in several area schools helping child-nutrition staff members get ready for a new year.
I don't know about you but I've always been passionate about farm-to-table practices and eating locally grown produce. I'm grateful that the trend has grown more and more popular here in Oklahoma over the past several years.
As a state, we've made some amazing strides in providing our local school lunch program with fresh produce from local farms. The Oklahoma Farm to School Program Act was created by the Legislature and signed into law by Gov. Brad Henry on June 7, 2006, encouraging Oklahoma schools to purchase products from Oklahoma producers and support the additional activities of the program. One such activity of the act provides the schools' lunch personnel with training on how to work with fresh fruits and vegetables that are grown on farms in their region.
This specific training is set up to have child-nutrition staff touch, taste, smell and experience a variety of local produce and then convert that bounty into a variety of recipes that can be served on their yearly menus. Chris Kirby, the director of the program, coordinates the training and organizes the events.
Since 2009, I've had the pleasure of being the chef-instructor for trainings throughout the state, and now (fellow Busy Kitchen chef) Valarie Carter is joining forces with me to get the word out. The attendees participate in demonstrations, team cooking activities and interact with local farmers and growers.
We visit schools from Sand Springs to Okmulgee and from Vinita to Stillwater. It's continuous throughout the year and it's all part of Oklahoma's efforts to create more local, seasonal, heathy school lunches for kids.
In addition to the training in the schools, the farm-to-school program also provides resources for you at home.
Here are a few of the recipes we cook during training. They are delicious and easy to prepare at home. I'm so excited about these farm-to-school initiatives and encourage you to check out what your local district is doing to get involved!
For more information, see
tulsaworld.com/farm2school
The "kidchen expedition" website (
tulsaworld.com/kidchen) also features an amazing array of recipes and resources.
These recipes are fun, colorful, nutrient rich and kid friendly.
CRUNCHY VEGETABLE WRAPS
Makes 6 servings
1/2 teaspoon ranch salad dressing and seasoning mix
2 tablespoons fat-free cream cheese
1/4 cup carrots, washed, chopped and grated
1/4 cup zucchini, washed and cut into small strips
1/4 cup yellow summer squash, washed and cut into small strips
1/2 tomato, washed and diced
2 tablespoons green bell pepper, washed before cutting
2 tablespoons finely chopped chives, washed before cutting
2 spinach or whole-wheat tortillas
In a small bowl, stir ranch seasoning into cream cheese, then chill.
Prepare vegetables.
Spread cream cheese onto tortillas, staying 1 inch from edge. Sprinkle vegetables over cream cheese on tortillas. Roll up tightly.
Nutrition Analysis Per Serving: 130 calories, 2.5 grams total fat, 1 gram saturated fat, 5 grams protein, 3 grams carbohydrates, 2 grams dietary fiber, 220 milligrams sodium, 17 percent of calories from fat and 7 percent of calories from saturated fat.
FRESH WATERMELON SALSA
Makes 10 to 15 servings ( 1/2-cup size)
1/2 7-10-pound watermelon, washed well before cutting, diced in 1/2-inch pieces
1/2 white onion, finely chopped
1 green bell pepper, cleaned, diced
1 yellow bell pepper, cleaned, diced
1 jalapeno pepper, washed, seeds and membranes removed, finely chopped
1/4 bunch of cilantro, washed and finely chopped
1/3 cup lime juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
Mix all ingredients gently in a large bowl.
Serve immediately or store salsa in the refrigerator for up to a day in a covered plastic or glass container.
Serve with baked tortilla chips, chicken or fish.
Chef Tiffany Poe, a graduate of The Culinary Institute of America in Hyde Park, N.Y., owns Tiffany Poe Culinary Services, a consulting, food styling and corporate coaching company. She and her husband have three small children and own The Grandview Inn, a historic bed and breakfast near the Tallgrass Prairie Preserve in Pawhuska. Find more of her recipes on her blog,
tulsaworld.com/gastronomymommy.
Food
It's apple season again, one of the few times of the year I'm sorry I live in the city, without a car. If only I lived near an orchard, I'd pick my own apples and be happy.
Word has it that OK+ (in excess of 3.2) Budweiser is coming to a liquor store near you.
