For Kids: Cooking with Carrots
One of our favorite parts of Camp Southern Ground is our organic garden. We harvest produce right here on site and use it in our meals! Last summer, over 80% of the produce we served in the dining hall came from our garden, much of it actually harvested by campers and veterans.
Our campers have so much fun exploring the garden. Today, many children only experience food coming from a grocery store. Reconnecting our campers to where food comes from builds their understanding of food sources, while also providing an opportunity to form healthy eating habits and learn about the environmental implications of growing organically or transporting food long distances. Not to mention, fresh produce is delicious!
One of our campers’ favorite vegetables to harvest is carrots. The satisfaction they get from pulling the carrots from the ground then seeing them on their dinner plate is priceless. We had a parent reach out to use just a few weeks ago to let me know that her camper tried carrots for the first time at camp and still eats them today! Below are three kid-friendly ways to eat carrots in your house.
Carrot fries: Chop whole carrots lengthwise (like a French fry shape), slather them in olive oil and some sea salt (or whatever seasonings you like), roast them in the oven at 400 degrees (line the pan with parchment paper for easier cleanup), and enjoy! Leave the skins on the carrots for a crunchier “fry.”
Carrot chips: Use a mandolin or knife to cut carrots as thin as possible, heat the oil of your choice (we like coconut) in a skillet over medium-high heat, saute the carrots until their edges curl, place on a paper towel to drain any excess oil, season with cinnamon, and serve them up!
Honey-glazed carrots: Boil carrots until tender, drain water, add them back to the pan, and drizzle olive oil, honey, and a splash of lemon juice until it forms a glaze over the carrots. This makes a great side dish at dinner!