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Kids’ Share Week 10: Roasting

This week marks our second-to-last Kids’ Share of the season!  Here’s what we received this week in our share: Rainbow Carrots, Bolero Carrots, Fennel, Leeks, Baby Cooking Greens, Scarlet Queen Turnips, and Apples. Our surprise was a mix of Siena Farms stickers, pins, and a ChopChop maze!

For this week’s share, Abby, our ChopChop Kids’ Share chef, focused on roasting the ingredients.  Have you even noticed how vegetables change their appearance and taste after a long roast in the oven? In the oven, the proteins and sugars that make up vegetables start moving around because of the heat.  Eventually, they make contact and form new delicious and flavorful molecules that happen to be brown (the color of most roasted vegetables)!  Check out these tasty roasted recipes (and sides!):

Roasted Squash with Leeks (using Leeks)

Crispy Carrot Fries (using rainbow and bolero carrots)

Parmesan Yogurt Dip (using carrots fries to dip)


Stay tuned for next week’s Kids’ Share adventures!  To learn more about the Kids’ Share, click here.

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