Veggie Pickles

Here at Peas of Mind, we pride ourselves on getting kids to eat their veggies. Whether

we’re loading up pizza with hidden veggies or turning a broccoli floret into a tasty French fry, we’ve made it our mission to make it easy for you to get your kiddos to eat their daily dose of veggies. This month we’re taking a kid classic and reinventing it into a healthy, satisfy and crunchy afterschool snack.  This month’s recipea is the VEGGIE PICKLE and the perfect activity for you and your kiddos on a rainy spring day and  delicious side dish at a sunny picnic. 

The great thing about our reinvented pickles is that they’re easy to prepare and can last up to a month in your refrigerator (the longer they’re in your fridge, the better they’ll taste).

On your mark, get set, Pickle!

 Ingredients:

About 4 cups of your favorite vegetables, raw and chopped into large bite size pieces (carrots, cauliflower, green beans, onions and turnips are all delicious).

1 Tbsp dill seeds

1 Tbsp coriander

2 Tbsp mustard seeds

2 Tbsp black peppercorns

1 bayleaf

3 Tbsp kosher salt

2 Tbsp sugar

5 cloves of garlic

2 cups white vinegar

2 cups water

Method

Put garlic and bite size vegetables into a quart size jar (make sure to leave about 1 inch at the top of the jar) and set aside. In a medium saucepan combine vinegar and water and bring to a boil. Reduce to medium heat and add dill seeds, mustard seeds, peppercorns, bay leaf, salt and sugar. Stir until dissolved.  Turn off heat and let cool until the brine is at room temperature.  Pour room temperature brine into the quart jar making sure that all of the vegetables are covered with the mixture and tightly twist on the lid. Shake everything together (this is a fun thing for your little ones to do) and leave in the refrigerator to “pickle” for at least 24 hours. Pickles will be PERFECT after about 5 days. 

Changes in School Food, Part 1

The fight against childhood obesity and the struggle to makeover the school lunch program have finally reached a critical tipping point. Our government is proposing and passing laws that are enacting real change to a system that has been in place for decades! Hooray!

We would like to share our stance on some of these powerful changes and what sparked them:

1) Have you seen Jamie Oliver's T.V. show called Food Revolution? Wow, has it really stirred up controversy by exposing the politics behind school lunch. We believe his revealing show accelerated the rate of change happening around this topic. "Jamie Oliver's Food Revolution campaign seeks to educate families about food and cooking, and address the quality of the food served in school lunch programs." (jamieoliver.com)

• Peas position: We love to cook, break bread with loved ones, and enjoy swapping useful tips for cooking and feeding kids healthfully, but we recognize that there's not always time to make healthy meals from scratch. We are proud to offer wholesome and convenient food that parents can feel good about feeding their kids (and themselves) on those chaotic days when meals from scratch are not feasible.

2) Lisa Mancino of the U.S. Department of Agriculture, which oversees school-meal programs, calls the new approach "stealth health," getting kids to eat healthy without even realizing it. As it turns out, the problem may not be the presence of junk food after all; it's that the good food just isn't appealing enough. ("Stealth Health for Kids" - Newsweek, 2009.)

• Peas position: We're often associated with the concept of "stealth health"...where adults 'sneak' veggies into kids' foods. We take a more transparent approach. We aren't hiding the broccoli in our Broccoli Veggie Wedgies; we are just reinventing the classic French fry by making them healthier. For us, it's not about tricking kids. We hope they like what they are eating and also know that its made from veggies. Maybe after knowingly enjoying Broccoli fries, a broccoli floret in a stir fry won't look so daunting/disgusting.

3) Under a federal law passed last December, the USDA guidelines will limit the number of calories served at every school meal and require programs to offer a broad variety of fruits and vegetables - not just corn and potatoes. The USDA has proposed a ban on potatoes in school lunch programs as an attempt to fight childhood obesity. 

• Peas position: Years ago we tried to work with a few local schools but were told our foods didn't have enough calories required for school lunch. We couldn't believe that schools were wanting more calories instead of more nutrients! As regular french fries are served less frequently in schools (or eliminated from school menus altogether), Veggie Wedgies are bursting onto the scene, replacing the fat- and salt-laden offenders. We couldn't be more proud!

4) The expansion of breakfast served at schools has yielded great results with students and teachers. Many kids who weren't getting breakfast at home are now better able to focus in class from the mid-morning until lunchtime. Even the kids who were used to having breakfast at home are fond of choosing their breakfast (hot or cold) at school. Get the full inside scoop from an observant school teacher on the Fed Up with School Lunch blog.

• Peas position: We think this is a great idea and others in the food industry do too. Major retailers like Walmart are getting involved by funding projects like Breakfast in the Classroom which "aim to increase breakfast consumption among school children and spark the academic and nutritional gains associated with the morning meal." (walmart.com)

Stayed tuned for more thoughts on school lunch in a couple weeks!