Oh, Deer II

The deer have stopped snacking on our garden, thanks to Jerry Baker and his book about garden pests.  The garden is now festooned with bars of deodorant soap that are tied inside old pantyhose and hung inside plastic cups (to prevent the soap from melting in the rain).  The garden is a little smelly, but the plants are showing new growth, and I have high hopes for a good vegetable crop. 

The cucumber vines are producing lots of cukes; we have been eating them, sharing them, and preserving them.  I am in the process of making a batch of Charlie's Mother's Nine Day Sweet Pickles, to be followed by Bread and Butter pickles.  We have begun picking a few green peppers.  The deer did not like the hot peppers, and I will soon be canning more of them (for some reason the vegetables are only ready to go into the pressure canner on the hot, muggy days!).  Best of all, the tomatoes are ripening! Today for lunch I had peppers and tomatoes sauteed in olive oil and served over pasta. Delicious!

The farm markets are now open, and I love walking along the stalls, looking at the produce and planning meals.  This is a wonderful time to introduce your children, either at home or in the classroom, to vegetables.  Children learn through their senses, and the sight, feel, and smell of vegetables calls out to them.  The veggies are red and green, yellow and purple; they are smooth and rough and bumpy; they smell tart or sharp or sweet.  A child is much more likely to try a vegetable that he has been able to touch and choose by himself,  and allowing the child to help prepare the vegetables makes them even more appealing.  Remember - cook them carefully.  There is nothing worse than being served a limp, mushy, gray vegetable.

Here is a recipe to help your children enjoy their veggies.  (I would like you to think that I am brilliant, but the recipe comes from Giada DeLaurentis and her "Giada at Home" show.)

Baked Macaroni and Cheese Cupcakes



Vegetable cooking spray

2 Cups dried breadcrumbs                                                                                     

Olive oil

8 oz small pasta                                                                        

2 Cups Parmesan cheese

1 1/2 Cup white cheddar

Cherry tomatoes, quartered

Vegetables, blanched in boiling water and cut into small pieces - broccoli, peppers, beans, asparagus, etc.

Preheat oven to 375.  Spray 2 muffin pans.  Using 1 Cup breadcrumbs, coat the inside of each tin with breadcrumbs, shaking off excess.  Cook pasta in boiling water until al dente.  Drain.   Allow the children to choose vegetables and cheese to customize their mac and cheese cupcake.  Have them mix the ingredients together in a bowl.  Spoon mixture into cupcake molds.  Top with a thin layer of breadcrumbs and a drizzle of olive oil. 

Bake until golden brown - 15 to 20 minutes.  Let cool for a few minutes and carefully unmold.

Enjoy!