Farmers’ Market Corn and Peach Salad

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This salad is the direct result of a trip to the farmer’s market. I hesitate to give an exact recipe, since the hope is that you tailor your family’s meal after what you find at your market! So consider the recipe below as a guideline only.

We set out with the intention of making a Corn, Nectarine, and Blueberry Salad that I’d spotted in a magazine, and I printed Travis a picture of each ingredient we hoped to find. This turned it into a neat scavenger hunt.

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Any similar hunt will be a great way to engage kids with the market and the sellers! If you don’t have exact ingredients in mind, then challenge your kids to find things you spot along the way: “Find me a root vegetable” or “Find me something red!” you can say.

Don’t forget to check out the other fun that a farmers’ market has to offer while you’re there.

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Travis got to sample fresh lemonade, pick out a toy made from organic catnip for our cat, check out homemade crafts, and more. Nibbling a bite of fresh basil was a must!

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Babies love the scents and sounds of a farmers’ market, too, so consider adding this to your summer hit-list of baby field trips!

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As it turns out, we couldn’t locate everything on our scavenger hunt ingredient list, but we did find perfect corn, and the biggest scallions we’d ever seen!

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So when we got home, we improvised the salad. We had beautiful local peaches in place of the nectarines, and no blueberries (but the salad was just fine without them!), and added lots more basil and scallions than called for since we had a big bounty. I present to you, our Farmers Market Corn and Peach Salad.

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Ingredients:

  • 3 ears fresh corn
  • 2 peeled and chopped ripe peaches
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh-squeezed lime juice
  1. Cut the kernels from the corn cobs and place in a large bowl.
  2. Add the remaining ingredients and stir to combine.

Meteor Meatballs

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These meatballs were the second recipe in Travis’s cosmic cuisine-themed Raddish Kids, meant to mimic meteors from space (and get it meat-ier meatballs?). We made ours with Raddish’s excellent vegan suggestion for chickpeas in place of chicken.

To start, Travis helped peel 3 cloves of garlic. I minced them and we put in a large bowl. Finely chop 1/4 cup packed fresh basil leaves and add to the garlic.

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Next I showed him how to grate zucchini against a box grater; he loved it! Add 1 cup to the garlic mixture, along with 2/3 cup canned or frozen corn.

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Next we made a flax egg: whisk 1 tablespoon ground flaxseed into 3 tablespoons water and let stand for 5 minutes. Stir into the zucchini mixture, along with 1 teaspoon salt and 1/2 teaspoon black pepper.

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Add 1/4 cup vegan Parmesan sprinkles and 1/2 cup panko breadcrumbs. Finally, drain 1 (15-ounce) can chickpeas and pulse in a food processor until crumbly. Add to the mixture. Time to get messy! I was so proud of Travis, getting his hands right in there to mush it up, and I showed him how to roll a meatball.

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Arrange the meatballs on a baking sheet covered with foil and greased with cooking spray. Bake at 425 degrees F for 15 minutes.

Travis ate – I kid you not! – half of the recipe in one sitting. This either means he’s having a growth spurt or speaks directly to how awesome the meatballs are. Or both! We served with onion ring “Saturn rings” for a fun veggie side dish.

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As he dined, we read the recipe card facts about various space rocks (meteoroids versus comets etc.), and learned a bit more about meals in space for astronauts.

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For a little dessert fun, we repeated an old favorite: marshmallow constellations!

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All you need are marshmallows (try Dandie’s for a vegan brand) and toothpicks. This time, I really challenged Travis to follow along with a provided diagram and piece together one of the simpler star formations.

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After some puzzling, he was able to put together Libra!

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Meanwhile, mommy worked on some intricate ones, like Ursa Major and Scorpius.

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Travis then decided he preferred to make his own, and soon had this stick person constellation.

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Don’t forget to clean up – by eating them, of course.

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Planetary Pasta Salad

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With just a little bit of imagination, orecchiette pasta can look like flying saucers, making this dish from Raddish Kids the perfect recipe for my little outer-space lover. It’s the first of three recipes from their Cosmic Cuisine kit, and Travis loved it!

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First, cook 3 cups orecchiette according to package directions. The recipe card even featured a section on cooking perfect pasta, exposing Travis to terms like “al dente“. Drain, rinse with cold water, and set aside to drip dry in the strainer.

Meanwhile, Travis helped me wash and halve 1 pint cherry tomatoes. In fact, rinsing the ingredients was his favorite part of this recipe, and he was so proud when I let him cut one tomato entirely by himself (I guided his hand for the rest).

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Place the tomatoes in a large bowl. Drain and rinse 1 (15-ounce) can white beans; add to the bowl. (Note: the beans were Raddish’s vegan alternative to 1 package of fresh mozzarella). Drain a can of black olives. Slice 1/4 cup and add to the bowl; reserve the remaining olives for another use. Chop 1/4 cup fresh basil and add to the bowl.

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Add the orecchiette, stirring to combine.

To prepare the dressing, whisk together 2 tablespoons red wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1 teaspoon sugar. Gradually whisk in 1/4 cup olive oil. Drizzle over the pasta and stir to combine.

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One very happy galactic traveler enjoyed his meal! We read the fun solar system facts on the recipe card as he dined for extra cosmic fun.

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