We decided to visit our local farmers market on Saturday morning (hillstfarmersmarket) so that I could buy some lovely summer fruit and super-fresh veges. Given that it is holiday time a few of the usual stallholders were absent – unfortunately this included the hot chocolate man and the French bakery girl. No pain au chocolat or hot chocolates! The kids were distraught. Then my 6 year old spotted a really long cucumber and he was appeased when I said I’d buy it and cut it up to eat right away. He is such a dream to feed – eats pretty much everything and lots of it. He likes nothing better than a snack of sliced cucumber and fresh capsicum. I used to think his healthy eating was due to my parenting and to wonder why other mums fed their kids a diet of pink biscuits with sprinkles on them…Then along came child number two, who is unfortunately quite the opposite to his big brother. Most of the time he won’t look at anything green and vegetable-like let alone eat it. Even fruit is treated with suspicion if the mood takes him. And guess what – there are days when he eats plenty of biscuits in my desperation to get him to eat anything at all!!

 

So by now Mr 2 years was getting a bit scratchy as I hadn’t thought to bring along food…when I spotted some bags of fresh peas in their pod. Hurrah – the one vege he will eat! I had thought they were only around in early summer but the farmer assured me he’d have a supply to February. So we all sat down in the sunshine and had a munch on our chosen veges. Yum. Then to follow we had  blueberries so fresh they burst with a delicious zingy pop as we ate them. Picked just the day before. Nothing like fresh.

At home we’ve been making our own fresh produce by sprouting mung beans on our kitchen bench. These are the only other greenish thing I can get Mr 2 years to eat. We make the sprouts together and then we eat them together!

How we sprout mung beans

We get a preserving jar (or a pint glass) and fill it with water then add two tablespoons of mung beans. We leave the beans to soak in the water overnight and then tip the water out. We have a mesh screw top lid for our jar but a mesh kitchen sieve works just as well or muslin cloth – anything to strain the liquid without losing the beans down the sink. Then for the next day or so we rinse and drain the beans a couple of times a day. We harvest them anytime from when the white shoots start to appear. Yum.

Janet Miller, Munch contributor
Recent Posts