ChopChop Spring 2020

SPRING 2020

™ ™

Spring has sprung and we’re cooking up a storm with fresh ingredients!

Cucumbers galore, how to make your own pickles, and a pear smoothie

QUICK BITES

Whole-grain crackers and cottage cheese with pickle slices (page 33)

Avocado mash (page 21) with celery sticks

Green grapes

Small cucumber 2

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IN THIS ISSUE

ISSUE 40, SPRING 2020 2 Quick Bites Instant Snacking 4 Learning Guide 5 Kitchen Skills

7 ChopChop Jr.: Mashed Avocado on a Tortilla 10 Scavenger Hunt 11 Introducing: Coconut Water 16 Kitchen Science: Why are green vegetables green?

16 Look Again 17 How They Make It: Olive Oil 22 Cartoon Corner

By Maxwell Surprenant 23 Cool Recipes for Frozen Foods 25 Kitchen Cash: Math and Finance in Cooking 26 What’s Different?

Can you tell what’s been changed in these two pictures?

35 Feast Your Mind on Books 38 Stock Your Kitchen 39 Games and Puzzles 44 Budding Artists 45 Solutions Puzzled? We’ve got answers.

AWESOME RECIPES

8 Green Pear Smoothie Start your morning off . . . green.

14 Chicken with Zippy Green Sauce You’ll want to put this sauce on everything.

18 Spring Vegetable Sauté A simple vegetable side dish that delivers.

21 Avocado Mash Like guacamole—but even easier.

24 Broccoli Soup with Cheddar Cheese A 5-ingredient bowlful of awesome.

30 Smashed Cucumber Salad Do you like smashing stuff? Us too!

33 Easy Dill Pickles Who knew you could make these yourself?

34 Cucumber Snacking Tons of topping ideas.

37 Cucumber Lemonade Sound strange? It’s delicious!

42 Apple Mint Granita Let your freezer make dessert.

All recipes by Sally Sampson and Catherine Newman, unless otherwise attributed.

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Dear Grown-ups, In celebration of our tenth anniversary, we’re thrilled to announce that we’re getting even bigger and better. We’ve added 8 extra pages, all of them designed to broaden and deepen the learning we offer the children in your care: food-themed book reviews, recipe math and finance activities, a how-they-make-it focus on ingredients, and a column devoted to the healthy convenience of canned and frozen foods.

We’ve also added some extra puzzles and games, because fun is always a priority around here. We think the new magazine is more inspirational and more aspirational than ever—for our handson chefs in training, certainly, but also for our armchair cooks who might be reading outside of the kitchen and learning a lot along the way.

Happy cooking!

THE LEARNING GUIDE TO THIS ISSUE LEARN THE KEY

At the top of each recipe, you’ll find a key code. Here’s how to read it: ❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES

ADULT

“Yes” means you need an adult to help you. “No” means you can do it by yourself. Always get help from your adult when a recipe calls for using a knife, food processor, blender, or stove.

HANDS-ON TIME

This is how long it takes to work on the recipe, including gathering your kitchen gear and preparing the food.

During hands-on time, you can’t do anything other than work on the recipe.

❚ TOTAL TIME: 1 HOUR

❚ MAKES: 6 SERVINGS

TOTAL TIME

This is how long it takes to make the recipe from start to finish, including the time for cooking and baking when you may be able to do something else—like clean up! In recipes that do not involve cooking, this may be the same as

MAKES

This number will usually tell you how many people the recipe serves. But sometimes we’ll tell you how much the recipe makes.

HANDS-ON TIME.

LEARN THE LINGO

Here are some of the cooking terms you might see in our recipes.

If you come across others you don’t know, look them up! (You knew we were going to say that.)

• Cored means with the stem and hard center part removed.

• Diced means cut up into cubes about the size of dice.

• A pinch is the small amount you can pinch between your finger and thumb.

• Pitted or seeded means with the pits or seeds removed.

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• Sauté means to cook something gently in a little oil.

• Simmer means to cook at a very gentle boil.

• To taste means taste it to see whether you want to add more of something.

• Toss means to mix together lightly.

KITCHEN SKILL

How to snap asparagus

KITCHEN SKILL

How to peel a garlic clove To remove the papery skin from a garlic clove, put the clove on a cutting board.

Crush it slightly with a small frying pan, rolling pin, or (as we show here) a mallet covered in plastic wrap. The skin will come loose from the clove, and you’ll be able to pull it off with your fingers.

The bottom ends of asparagus stalks are usually too tough to eat. To remove them, bend each raw stalk near the bottom until it snaps. (It’ll break off at just the right point!) Throw out or compost the ends.

KITCHEN SKILL

How to peel a cucumber When you peel a cucumber for the first time, it might be hard. That’s okay! Remember that a peeler is sharp, so be sure not to touch the blade. And always peel over a cutting board, bowl, or sink. (Don’t peel over a garbage can in case you drop your cucumber!)

1. Use a knife to trim the ends off the cucumber.

2. Hold the peeler in the hand you write with. Hold the cucumber in your other hand.

3. Push the peeler away from you along the length of the cucumber until a strip of peel comes off. Keep your fingers out of the way!

4. Turn the cucumber and remove another strip of peel.

Keep turning and peeling until all the peel is gone.

5. Throw out or compost the peel. www.chopchopfamily.org

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Perla uses a fork to mash the avocado right on her tortilla.

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RECIPES JUST RIGHT FOR THE LITTLEST COOKS

Mashed Avocado on a Tortilla

(for a slightly fancier version, see page 21)

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HEALTHY START

Green Pear Smoothie

There’s no dairy in this smoothie, which makes it light and refreshing and very green.

Feel free to add a spoonful of nut butter for some protein—or add a spoonful of yogurt, as recommended by Te’Lario Watkins, our Kids Advisory Board member. ❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 10 MINUTES ❚ MAKES: 2 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Blender (adult needed) 2 glasses INGREDIENTS 2 very ripe pears, cored and chopped 2 cups fresh baby spinach 1 cup coconut water (see page 11) or tap water 4 ice cubes INSTRUCTIONS 1. Put all the ingredients in the blender.

2. Put the top on tightly.

Turn on the blender to medium speed and blend until the mixture is smooth, 30 to 60 seconds.

3. Pour the smoothie into the glasses and serve right away, or cover and refrigerate up to 4 hours.

Petra makes sure the lid is on tight before she turns the blender on!

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SAFETY TIP

ll sharp with a elp h Get and an a dult’s permission

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

processor), the stov eo food d r ov n kniv ra en, a s. e d es, ap n nd hot ingredient e l b pliances (

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SCAVENGER HUNT

Fill Your Salad Bowl You are going to make a big, exciting salad and need to decide what to put in it. Look through the magazine and write down the ingredients you see that you’d include. Remember, a salad doesn’t have to include only vegetables. Give your salad creation a name.

MY SALAD IS CALLED 10

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INTRODUCING

Coconut Water Thirst be gone! We’ve got a refreshing beverage to share.

WHAT IS IT? Coconut water is the clear liquid found inside the hollow part of a coconut. Unlike white coconut milk, which is made by grinding up coconut pulp and then squeezing out the liquid, coconut water is colorless and has a very mild flavor.

Coconut water contains a lot of vitamins and minerals.

HOW DO YOU BUY IT? You’ll find coconut water in the beverage aisle, the natural foods aisle, or the Latin American products aisle. Usually it’s in aseptic packaging, which is a special kind of package that looks like a milk carton and can safely stay on the

shelf until you open it (but you do have to refrigerate it after opening). Coconut water can also be found in cans and bottles in the refrigerator case of the supermarket. We use unflavored, unsweetened coconut water for cooking, though you might see flavored coconut water.

HOW DO YOU USE IT? Add it to a smoothie (as we do on page 8), use it in soup instead of broth, or simply chill it and drink it plain. It’s completely natural and has lots of minerals, so some athletes have swapped sugary sports drinks for coconut water for maximum hydration with minimal additives. www.chopchopfamily.org

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Green is the color of spring: the leaves on the trees, the shoots poking out of the ground, the buds and grass and plants. And that’s true in our kitchens, too! Green foods, like salads and vegetables and herbs in every shade, are back on our tables. We’re celebrating.

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SPRING GREEN

Chicken with Zippy Green Sauce The green sauce makes this recipe bright and tangy, and the chicken is easy to cook. If you prefer, feel free to swap in 4 boneless pork chops. ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Paper towels Measuring spoons Large skillet Heatproof spatula or tongs Pot holders

INGREDIENTS 4 boneless, skinless chicken breast halves 1 teaspoon kosher salt ½ teaspoon black pepper 2 teaspoons olive oil 1 recipe Zippy Green Sauce Isaac and Petra spoon the herby sauce over their chicken.

INSTRUCTIONS 1. Pat the chicken dry with the paper towels, and sprinkle both sides with the salt and pepper.

2. Put the skillet on the stove and turn the heat to mediumhigh. Add the oil. When the oil is hot, add the chicken breasts and cook until they are browned on the underside, 5 to 8 minutes. Flip them and cook until they are browned on the other side and there is no pink in the center (you can use the knife to peek inside), another 5 to 8 minutes.

3. Remove the chicken breasts with the spatula or tongs and put them on the cutting board. Let them rest for 3 minutes.

Cut into thick slices and dollop with the Zippy Green Sauce.

DID YOU KNOW? 14

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When a recipe for meat or chicken advises you to “let it rest” after cooking, it’s so the juices will settle and not run out when you cut into it.

SAFETY TIP

Get an

n adult’s permissio

th all sharp p wi l e h and

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

Zippy Green Sauce This herby, garlicky mixture tastes great on chicken, fish, pork, tofu, and beef. And it makes a great sandwich spread, frittata topping, or stir-in for rice, grain bowls, and scrambled eggs. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 1 CUP

KITCHEN GEAR Cutting board Sharp knife (adult needed) Salad spinner (or colander and clean dish towel) Measuring spoons Measuring cups Food processor or blender (adult needed) Flexible spatula or spoon Clean jar with tight-fitting lid

INGREDIENTS 1 large bunch fresh flat-leaf parsley (2 to 4 packed cups) 2 garlic cloves, peeled (see page 5) and sliced or chopped 1/2 teaspoon kosher salt 2/3 cup olive oil

INSTRUCTIONS 1. Pull off all the leaves and thin stems from the parsley. Throw away only the thick stems. Wash the parsley and dry it well in the salad spinner, or shake the parsley dry in a colander and then roll it in a clean dish towel to soak up the water, which would dilute the sauce.

2. Put the parsley leaves and thin stems, garlic, and salt in the bowl of the food processor fitted with a steel blade and pulse (turn the machine on and off) until they are completely chopped, about 1 minute.

3. Turn on the machine and slowly add the oil through the feed tube of the food processor (or through the hole in the cap of the blender) and process until smooth and bright green, about 1 minute. Use the spatula to scrape down the sides and process again.

4. Scrape the puree into the jar and screw on the lid. Refrigerate up to 1 week or freeze up to 2 months.

GET CREATIVE • Turn it into an Italian salsa verde: Add 2 tablespoons capers, the juice and grated zest of 1 small lemon, and 1 anchovy fillet.

• Turn it into Argentinian chimichurri: Add 1 tablespoon vinegar (any kind) and a pinch of crushed red pepper.

• Turn it into parsley pesto: Add 1/4 cup toasted walnuts, almonds, or pine nuts and 1/4 cup grated Parmesan cheese.

• Turn it into basil pesto: Substitute fresh basil for the parsley and add 1/4 cup toasted walnuts, almonds, or pine nuts and 1/4 cup grated Parmesan cheese.

OR ELSE No food processor or blender? No problem! Use a sharp knife to chop the parsley and garlic as fine as possible, put it in a bowl, and stir in the salt and olive oil.

rocessor), the stove od p or o o f ven kniv nd a , and . r es, a hot ingredients ppliances (blende

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KITCHEN SCIENCE

Why are green vegetables green?

BY VAYU MAINI REKDAL

If a Martian asked you what color a typical vegetable is, what would you say?

Although vegetables come in many different colors, one of the most common is green. Broccoli, spinach, cucumbers, and many of our other favorite vegetables are all distinctly green.

The color of green vegetables comes from a pigment called chlorophyll. Chlorophyll is essential for photosynthesis, allowing the plants to capture sunlight, which they combine with carbon dioxide and water in order to grow.

Cooking green vegetables can change the structure of the chlorophyll pigment, which also changes the vegetable’s color. Heat breaks down the chlorophyll and transforms the vegetable’s color to a dull grayish-green, as you might observe with overcooked green beans. Pickling is another example of changing chlorophyll, without using heat. Raw cucumbers are vivid green, but pickles are duller in color, because the acid in the vinegar affects the chlorophyll. Even just hanging around in the refrigerator can turn your kale or bok choy yellow! So eat your leafy greens now, while they’re still green.

LOOK AGAIN Can you guess what this is?

Answer on page 45

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HOW THEY MAKE IT

Olive Oil Olive oil is a flavorful green cooking oil that comes from— you guessed it!—olives. Olive trees grow especially well in Spain, Italy, and Greece. They also grow in California, which has a similar climate. People have been making and using olive oil for thousands of years. Here’s how: 1. First the olives are harvested (picked and/or gathered).

A small farm might use rakes to comb the fruit from the trees, but big farms have special harvester trucks, which shake the olives off the trees. Any leaves or branches are removed, and then the olives are washed.

2. The olives, along with their pits, are then crushed to a paste, either between stone wheels (the old-fashioned method) or with metal blades. Then the olive paste is pressed to squeeze out the cloudy greenish or golden oil. This can be done by squashing the mashed olives between round mats or by whirring the olives in a machine called a centrifuge to spin out the oil and collect it.

3. Most olive oil is filtered to remove the tiny bits that make it cloudy instead of clear. Then it’s poured into green glass bottles to help protect the oil from light, which can damage its flavor.

Olive oil tastes great and it’s very healthy.

It is more expensive than other kinds of vegetable oil, though, so we sometimes save it for recipes where the flavor can really shine, such as salads, sauces (like Zippy Green Sauce, page 15), or pesto.

DID YOU KNOW? The original Olympic torch in ancient Greece was fueled with olive oil, which the Greek poet Homer called “liquid gold.” www.chopchopfamily.org

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SPRING GREEN

Spring Vegetable Sauté

This is less a recipe than an idea: basically, lots of spring vegetables, cooked quickly and simply.

Serve them alone or as a topping for rice or barley, add a protein (and even a spoonful of Zippy Green Sauce, page 15), and call it a grain bowl. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 4–6 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring spoons Large skillet Heatproof spatula or wooden spoon Pot holders INGREDIENTS 1 tablespoon olive oil 6 scallions, root ends trimmed off, greens and whites chopped 2 handfuls green beans, stem ends trimmed or snapped off, cut in half 1 bunch asparagus (about 1 pound), ends snapped off (see page 5), cut in half 2 zucchini, cut in half lengthwise, then cut across into half-moon slices ½ teaspoon kosher salt INSTRUCTIONS 1. Put the skillet on the stove and turn the heat to medium-high.

Add the oil. When the oil is hot (a piece of scallion should sizzle immediately), add the scallions and cook, stirring, until they are bright green, 1 to 2 minutes.

2. Add the green beans, asparagus, and zucchini and cook, stirring frequently, until just tender, about 5 minutes.

3. Add the salt and serve right away.

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Wafa serves Petra some of the green, green vegetables.

OR ELSE • Use a single vegetable or any combination of your favorites (about 6 cups total).

• Add a few grinds of black pepper.

• Drizzle with 1 tablespoon soy sauce.

• Add a splash of hot sauce (if you like spicy).

• Swirl in 2 tablespoons tahini (sesame paste).

• Stir in ¼ cup chopped fresh herbs, like basil or parsley, at the end.

SAFETY TIP

DID YOU KNOW? The part of asparagus you eat is the plant’s shoot, after it pushes out of the ground. If you didn’t eat it, the plant would grow into a large, feathery fern with inedible red berries.

Get an adult’s permission and help with all sharp knives,

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

appliances (blender and food processor), the stove or oven, and hot ingredients.

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BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

SAFETY TIP 20

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ll sharp with a elp h Get and an a dult’s permission

SPRING GREEN

Avocado Mash

This is guacamole, more or less. Maybe less, since there are only 4 ingredients! Scoop it up with whole-grain chips or raw vegetables, top your sandwiches or burgers with it, spread it on toast, or dollop it on top of chicken, fish, or your favorite salad. Owen Osborne, our Kids Advisory Board member, recommends adding a little garlic to the mash. What would you add? ❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 10 MINUTES ❚ MAKES: 1 CUP

Isaac uses a fork to mash together the avocado and seasonings.

KITCHEN GEAR Cutting board Sharp knife (adult needed) Small bowl Fork INGREDIENTS 1 perfectly ripe avocado, peeled, pitted, and cut into large chunks 1 tablespoon fresh lime juice Pinch kosher salt ¼ teaspoon chili powder (if you like spicy) INSTRUCTIONS 1. Put the avocado in the bowl and mash it with the fork until it has the texture you like best.

2. Add the lime juice, salt, and chili powder (if using) and mash again. Taste the mash. If it needs a pinch more salt or chili powder, or a squeeze more lime juice, add it and then taste again. Serve right away.

KITCHEN SCIENCE Avocados contain an enzyme called polyphenol oxidase, which causes the avocado to turn brown when it comes into contact with air. People use different methods to keep a cut avocado green: keeping the pit inside, rubbing the cut surface with lemon juice, putting it in water, or wrapping it in plastic wrap. Conduct an experiment to see which one works best! processor), the stov eo food d r ov n kniv en, a s. er a d es, ap n nd hot ingredient pliances (ble www.chopchopfamily.org

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CARTOON CORNER BY MAXWELL SURPRENANT

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Cool Recipes for

We love fresh fruits and vegetables, but frozen can be just as healthy. In fact, while fresh fruits and vegetables can lose some nutrients to heat and light, frozen fruits and vegetables are packed when they are at their freshest, so they are still full of vitamins.

WHY GO FROZEN? • MyPlate recommends filling half your plate with fruits and vegetables. Cooking with frozen foods might make meeting this recommendation a little bit easier.

• Frozen fruits have already been pitted and/or peeled and chopped, which makes it a snap to add them to smoothies or hot cereal, or to eat them plain.

• Frozen vegetables are already prepped and cut into bite-sized pieces—making it quicker and easier to get your meals on the table.

Dasia adds frozen broccoli to the pot.

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COOL RECIPES FOR FROZEN FOODS

Broccoli Soup with Cheddar Cheese When we were looking for a new idea for broccoli soup, we came upon this recipe by chef and restaurant owner Gordon Ramsay. It was hard to believe that broccoli and water could make a great soup, so we had to test it. And now we are true believers!

We added cheddar to ours, but feel free to swap in your own favorite cheese. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Medium-sized pot Slotted spoon Pot holders Blender (adult needed)

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

INGREDIENTS 4 cups water 1 (16-ounce) bag frozen broccoli ½ cup shredded cheddar cheese ½ teaspoon kosher salt 1 lemon, quartered

OR ELSE If you’d rather use fresh broccoli, use your hands and a small, sharp knife to separate a head into florets. (Florets are the little “trees” all over the top of the broccoli.) Cut any large florets in half. Trim off the ends and tough peel from the thick stem, then cut it into small pieces. You’ll end up with about 5 cups of florets and chopped stem, and you’ll need to boil it in step 2 until it’s just tender, around 5 minutes.

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INSTRUCTIONS 1. Put the water in the pot and put the pot on the stove. Cover it, turn the heat to high, and bring the water to a boil (you’ll know it’s boiling when you see bubbles breaking all over its surface).

2. Add the frozen broccoli. (The water should cover the broccoli by about 1 inch. If it doesn’t, add a little more water.) Put the lid mostly on, but leave a little opening for steam to get out, and cook until the water returns to a boil, about 3 minutes.

3. Remove the broccoli with the slotted spoon and put it in the blender. Put the top on tightly and blend until almost smooth.

4. Carefully add 2 cups of the hot broccoli liquid.

Add the cheese and salt and put the top on tightly. Remove the cap from the center of the lid and hold a towel over the hole to allow steam to escape while blending, then blend until silky smooth, adding more broccoli liquid if you like.

5. Serve right away, and garnish each bowl with a lemon quarter for squeezing into the soup.

SAFETY TIP

Get an adult’s permission and help with all sharp knives,

M AT H A N D F I N A N C E I N C O O K I N G

Nami and Emerson live next door to each other and love to cook (with adult supervision, of course). They’ve decided to make the Broccoli Soup with Cheddar Cheese on page 24 and they have $10.00 to spend on ingredients. Help them figure out how much it will cost.

1. If Nami has $5.50, how much does Emerson have?

1.

Nami has water, salt, and lemon at her house, but they need to buy the broccoli and cheese.

• A (16-ounce) bag of frozen broccoli costs $0.99.

• An (8 ounce) bag of shredded cheese costs $2.48.

2. How much will it cost to buy the ingredients they need?

2.

3. How much change will they get from their $10.00?

3.

The bag of cheese they bought contains 2 cups of shredded cheese.

4. How much cheese will they have left over?

4.

5. What is the cost of the ½ cup cheese they will use in the soup?

5.

6. The recipe makes 4 servings of soup. How much will each serving cost?

6.

Answers on page 45

appliances (blender and food processor), the stove or oven, and hot ingredients.

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WHAT’S DIFFERENT?

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We found 7 changes in the picture on the right.

How many can you find?

Answers on page 45

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Cucumbers are cool and crunchy members of the gourd family, which includes squash, pumpkins, and even watermelon and cantaloupe. They have a shiny, dark green outside and a juicy, pale green inside, and their flavor is mild and a little bit melon-y. We love them pickled or plain, in sandwiches and salads or just as a snack.

Cucumbers come in lots of different shapes and sizes: • A “regular” slicing cucumber is sausageshaped, with a thick, very shiny green peel, which might be waxed (we like to peel this kind of cucumber before eating it). Inside it might have lots of large seeds, or it might have only a few. If you don’t want seeds in your recipe, you can cut the cucumber in half lengthwise and remove them with a spoon.

• An English cucumber, also called a European or hothouse cucumber, is a long, skinny cucumber that has fewer seeds and a thinner skin than a “regular” slicing cucumber. You’ll find them wrapped in plastic to protect their fragile skin.

DID YOU KNOW? 28

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If you eat a cucumber that tastes bitter, you are tasting cucurbitacin, a chemical cucumbers produce to keep animals from wanting to eat them.

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• A Persian cucumber is like a miniature English cucumber, and they’re usually packaged by the half-dozen. They are perfect for snacking or salads.

• A pickling cucumber can be 1 to 6 inches long; choose the right size depending on whether you’re going to use them to make gherkins or cornichons (tiny pickles) or larger dill pickles. You can pickle any cucumber, but these are smaller and have thinner skins, which makes them easier to pickle.

BY THE NUMBERS

5 WAYS TO EAT CUCUMBERS

• According to Guinness World Records, the longest cucumber measured 42.1 inches and was grown in Wales in 2011.

• The heaviest cucumber weighed 23 pounds 7 ounces and was grown in England in 2015.

• 95% of a cucumber’s weight is water.

• A typical cucumber vine produces 10 cucumbers in a growing season, but the world record for production was 2,563 cucumbers from a single plant!

• China grows more than 75% of the world’s cucumbers.

1. Top a whole-grain bagel and cream cheese with cucumber slices.

2. Sandwich cheddar cheese between cucumber slices.

3. Sprinkle cucumber chunks or slices with white vinegar and a pinch of salt for the simplest salad ever.

4. Flavor a glass of water with a slice of cucumber.

5. Dollop cottage cheese onto cucumber slices.

WHAT FLAVORS GO WELL WITH CUCUMBERS? • • • • •

The freshness of dill The creaminess of yogurt The tartness of vinegar or citrus The saltiness of feta cheese The sharpness of garlic

DID YOU KNOW?

The expression cool as a cucumber means you stay calm even when life gets hectic.

If your eyelids are red, tired, and puffy, lay cold cucumber slices on them to reduce the swelling. It might help; it can’t hurt; and you’ll make your friends and family laugh.

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EVERYTHING CUCUMBER

Smashed Cucumber Salad This is such a fresh and simple salad! And it’s fun to whack the cucumbers.

Removing a few strips of peel from the cucumber makes it easier to smash— plus, it looks cool. Just keep your fingers out of the way, and go easy. You just want to soften them—not turn them into juice. “My family loved it,” Kids Advisory Board member Jai Kalwani reported after testing this recipe at home. ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 1 HOUR 15 MINUTES ❚ MAKES: 3 CUPS

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

KITCHEN GEAR Cutting board Sharp knife (adult needed) Peeler Measuring spoons Plastic bag Small frying pan or rolling pin Small mixing bowl Flexible spatula or spoon INGREDIENTS 1 English cucumber, washed, trimmed, and partially peeled (see pages 5 and 28) 1/4 teaspoon kosher salt 1 teaspoon white or rice vinegar INSTRUCTIONS 1. Put the cucumber in the plastic bag and put the bag on the cutting board.

2. Gently hit the cucumber with the frying pan or rolling pin until it is smashed.

3. Chop the smashed cucumber into 1- to 1½-inch pieces (if they’re not already small enough from smashing).

4. Put the cucumber pieces in the bowl, add the salt and vinegar, and stir well. Taste a piece of cucumber. If it needs a pinch more salt or a splash more vinegar, add it and then taste again. Serve right away or cover and refrigerate up to 1 hour.

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GET CREATIVE • Add 1 small garlic clove, peeled (see page 5) and finely chopped.

• Add 1 tablespoon soy sauce.

• Add 1 teaspoon toasted sesame oil.

• Swap in lemon juice for the vinegar.

SAFETY TIP

Get an adult’s permission and help with all sharp knives,

Valentina, Nora, and Jack: 3 different kids; 3 different ways to smash a cucumber.

appliances (blender and food processor), the stove or oven, and hot ingredients.

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BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

Nora spoons her pickles into jars.

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SAFETY TIP

ll sharp with a elp h Get and an a dult’s permission

EVERYTHING CUCUMBER

Easy Dill Pickles

Pickles are incredibly easy to make! The main ingredient, besides cucumbers, is patience.

You won’t find little pickling cucumbers until late in the summer, but you can make these with English or Persian cucumbers any time of year. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 2 DAYS ❚ MAKES: 2 QUARTS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Medium-sized pot Large glass or stainless steel bowl Small plate (to fit inside the bowl) INGREDIENTS 5 cups water 2 tablespoons kosher salt 3/4 cup white vinegar 2 English cucumbers or 2 (14-ounce) packages of Persian (or mini) cucumbers (see page 28), washed, trimmed, and cut into 1/4-inch slices 3 garlic cloves, peeled (see page 5) 4 large fresh dill sprigs INSTRUCTIONS 1. Put the water, salt, and vinegar in the pot, put the pot on the stove, and turn the heat to medium. When the mixture, called “brine,” boils (you’ll know it’s boiling when you see bubbles breaking all over its surface), turn the heat off and set the pot aside to cool completely.

2. Put the cucumbers, garlic, and dill in the bowl, then pour in the cooled brine.

3. Lay the plate over the top of the cucumbers (choose a plate small enough to fit in the bowl, but large enough to cover most of the vegetables, since it will help keep them submerged in the brine).

4. Leave the bowl on the counter, at room temperature, for 2 to 4 days, until the cucumbers are as sour as you like them.

(Once you refrigerate them, they’ll stop getting sour.)

5. Cover and refrigerate up to 2 weeks. (But only if you don’t eat them all first!) processor), the stov eo food d r ov n kniv ra en, a s. e d es, ap n nd hot ingredient e l b pliances (

KITCHEN SCIENCE These pickles get sour from the added vinegar as well as the natural process of fermentation, during which healthy bacteria convert the cucumber’s natural sugar into tart lactic acid.

USE YOUR SENSES Taste a cucumber slice at every stage: plain; right when you pour the brine over them; after 1 day; after 2 days.

What do you notice?

HA HA Q: What did the pickle say to the cucumber?

A: I’m kind of a big dill!

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SMART SNACKING EVERYTHING CUCUMBER

Cucumber Snacking The slightly sweet, mild but distinct flavor of cucumbers makes them a great healthy snack. Here are a few ways to top them, so you can eat them often.

• • • • • • • • • • •

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Basil leaves Cheddar cheese Pepper jelly Roasted red pepper Your favorite spice mixture Hummus Radish slices Greek yogurt and dill Avocado slice Nut butter Salt and black pepper

Feast Your Mind on Books For a juicy adventure, pick up one of these pickly page-turners!

BY JENNY HYDE POLSHEK

Magic Pickle: The Full-Color Graphic Novel Written and illustrated by Scott Morse Grades 2–5 Introducing the Magic Pickle, the one and only crime-fighting pickle superhero. The Magic Pickle, created by a top-secret lab, explodes from beneath Jo Jo Wigman’s bedroom floor. The Magic Pickle’s one goal is to stop the Brotherhood of Evil Produce, who want to rule the world. Can the Magic Pickle (with help from Jo Jo) defeat the bad guys—the Peashooter, the Phantom Carrot, and, the most dangerous of them all, the Romaine Gladiator and his giant fork? You’ll have to read it to see!

Note: Magic Pickle, the first in a series of five, is the only one in a full-color graphic format. The sequels are short chapter books with illustrations on every page.

The Wizard, the Fairy, and the Magic Chicken Written by Helen Lester, illustrated by Lynn Munsinger Grades PreK–2 Younger readers will enjoy this simple story with just the right amount of suspense and silliness. It stars a Wizard with a beard as long as he is tall, a Fairy with four wings, and a Magic Chicken whose wand has a pickle-tip! The fun starts with a magic wand competition—but when their magic turns against them, how can they defeat the monsters?

Lauren McGill’s Pickle Museum Written by Jerdine Nolen, illustrated by Debbie Tilley Grades K–2 Lauren McGill’s favorite thing is pickles, and she is proud of it. Lauren loves their special flavor, crunch, and aroma (the way they smell). She also loves their bumpy, scraggy, craggy texture, their shape, and color. Lauren’s closet is filled with clothes in pickly shades of glittery green, elegant emerald, and just-jump-up-and-down jade.

Pickle-everything decorates her room. The book starts with an unlikely event on a class field trip to a pickle factory. Luckily Lauren’s pickle-preparedness saves the day from a pickle juice flood. Lauren’s enthusiasm will surely make you want to nibble a pickle! And spotting the pickle shapes and objects on nearly every page just adds to the fun.

Ready for another helping?

Each of these books features a pickle. Find them on the shelves of your local public library—the books, that is, not the pickles.

Stop That Pickle! by Peter Armour and Andrew Shachat Pickles, Please! A Dilly of a Book by Andy Myer

Pickles to Pittsburgh by Judi and Ron Barrett I Hear a Pickle (and Smell, See, Touch, and Taste It, Too!) by Rachel Isadora Special Mention: Like Pickle Juice on a Cookie by Julie Sternberg and Matthew Cordell (the first in a terrific short series of early chapter books) www.chopchopfamily.org

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SAFETY TIP

Get an adult’s permission and help with all sharp knives,

QUENCH

Cucumber Lemonade

BEFORE

YOU START

WASH your hands with soap and water and dry them.

It’s surprising to see a drink made with cucumbers, but just wait until you try it! The cucumbers themselves are refreshing and a little bit sweet, and with a squeeze of lemon, they make the perfect drink to welcome spring. BY ADAM RIED ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 15 MINUTES ❚ MAKES: 4 SERVINGS

Cheers! Dasia, Valentina, Nora, and Jack toast to their homemade lemonade.

KITCHEN GEAR Cutting board Sharp knife (adult needed) Peeler Measuring spoons Measuring cups Bowl Potato masher or wooden spoon Mesh strainer Pitcher 4 glasses

INGREDIENTS 1 English cucumber, peeled, trimmed, and very thinly sliced (see pages 5 and 28) ½ lemon, washed and thinly sliced Pinch kosher salt 1½ tablespoons honey 3½ cups cold water Ice cubes

appliances (blender and food processor), the stove or oven, and hot ingredients.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

INSTRUCTIONS 1. Set aside 4 cucumber slices for garnish and put the rest in the bowl. Add the lemon slices and salt.

2. Use the potato masher or wooden spoon to mash the cucumber and lemon really hard until they are completely crushed and very juicy, 2 to 3 minutes.

3. Set the strainer over the pitcher and add the mashed cucumbers and lemons and all their liquid. Use the wooden spoon to mash the mixture to release as much liquid as possible (you should have about 1/2 cup, but don’t worry if it’s less). Throw away or compost the solids from the strainer.

4. Add the honey and stir until it has dissolved.

5. Add the water and stir to blend.

6. Divide the lemonade between the glasses and add ice cubes, then garnish each glass with a reserved cucumber slice. www.chopchopfamily.org

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Stock Your Kitchen Keep these essential ingredients on hand so you’re always ready to cook.

PANTRY • Canned beans (black, white, kidney, and chickpeas) • Canned tomatoes (diced and whole) • Low-sodium chicken or vegetable broth • Vinegar • Vegetable oil • Olive oil • Mustard • Kosher salt • Black pepper • Spices • Flour • Honey • Maple syrup • Whole-wheat pasta • Rice • Canned tuna

REFRIGERATOR • Eggs • Plain yogurt • Cheese

PRODUCE • • • • •

Lemons and limes Garlic Onions Carrots Celery

SHOPPING LIST FOR THIS ISSUE • • • • 38

SPRING 2020

Apple juice or apple cider Asparagus Avocado Broccoli (1 head or 1 bag frozen)

www.chopchopfamily.org

• • • • •

Chicken breasts Cucumbers Fresh dill Fresh mint Green beans

• • • • •

Parsley Pears Scallions Spinach Zucchini

SCRUMPTIOUS WORD SEARCH

Z E X Q I Z H B E A N S E G I A V V U

F K V D W T O N K D Q J M P V J W C M

WORDS HIDDEN ABOVE Answers on page 45

A O S C A L L I O N B R I O D C P C P

J I G G T C L C B A I Q C C I I E Q Q

APPLE ASPARAGUS AVOCADO BASIL

N Z E V G I M V S U L A U A L U S U B

Z U C C H I N I T J D C K P L N T R P

P C Y T K I L A V O U B O E I T O M A

BEANS BROCCOLI CAPERS CELERY

P L V X Y Y S W P M T W K R F C Z Q R

I X U R C A X Q B P W Z S S C F U W S

C V U P J D G E C H L O R O P H Y L L

CHLOROPHYLL CUCUMBER DILL GRAPES

K M E X E R R E P J D E L X O L I V E

L Y F P A A L M J O M I U I M F S A Y

LIME MINT OLIVE PARSLEY

E G N P W E R I X X W H K P M K M A U

S W E Q R L R N T W H Z W S L E Z L I

H S B Y G P L T A S P A R A G U S C S

PICKLES PEAR PESTO SCALLION ZUCCHINI www.chopchopfamily.org

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Wordy Fun

This nursery rhyme is missing some words! Find a friend or two and ask them to give you the words you need to fill in the blanks. Don’t tell them what it’s about—just the type of word you need! “Something you eat,” say, or an “action word.” After you’ve filled in the blanks, read the completed nursery rhyme out loud.

Pat-a-cake, pat-a-__________ , baker’s __________ thing

something you eat

Bake me a __________ as fast as you can. something you eat

__________ it, and __________ it, action word

action word

and mark it with a __________ letter of the alphabet

And put it in the __________ for __________ and me! appliance

DELICIOUS DINNERTIME DILEMMAS

Would you rather drink a green smoothie or a pink smoothie?

person in the room

SCRAMBLED WORDS Unscramble the words to find some of the ingredients and kitchen gear you need to make one of our delicious spring recipes.

G A R A PA S U S SNEAB

Would you rather be a chef or a farmer?

FINKE

Would you rather cook breakfast or dinner?

Would you rather eat cooked spinach or raw spinach?

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L AT S Would you rather have a boiled egg or a fried egg?

Then unscramble the letters in the colored boxes to find a clue to the recipe’s name.

Answers on page 45

AMAZING MAZE Can you find your way out?

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SWEET TREAT

Apple Mint Granita

Granita (pronounced gruh-NEE-ta) is a lot like a slushee—and you don’t need an ice cream maker to make it! Just your freezer. And some patience. Kids Advisory Board member Hailey Fullenkamp recommends making it with apple cider and adding a squeeze of lemon for tartness. ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 2 HOURS 15 MINUTES ❚ MAKES: 3 CUPS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Shallow metal pan Spoon Fork INGREDIENTS 3 cups apple juice or apple cider (no added sugar) 1/4 cup maple syrup, honey, or brown sugar 2 tablespoons fresh mint leaves, finely chopped INSTRUCTIONS 1. Put the juice and maple syrup, honey, or sugar in the pan and mix until combined.

2. Carefully put the pan in the freezer.

3. Scrape and stir with a fork every 15 minutes until frozen, 1 to 2 hours. Serve, or cover and freeze in individual portions for up to 2 weeks.

WHERE IN THE WORLD? The Italian word granita shares the same root as granular because the frozen dessert has a grainy texture, like granulated sugar or slushy snow.

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SAFETY TIP

Get an adult’s permission and help with all sharp knives,

BEFORE

Dasia’s patience pays off.

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

appliances (blender and food processor), the stove or oven, and hot ingredients.

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By NORA

By PETRA

Budding Artists

By VALENTINA

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By ISAAC

The kids who helped out with this issue’s photo shoot show off their drawing skills.

Solutions

WORD SEARCH FROM PAGE 39

Z E X Q I Z H B E A N S E G I A V V U

F K V D W T O N K D Q J M P V J W C M

A O S C A L L I O N B R I O D C P C P

J I G G T C L C B A I Q C C I I E Q Q

N Z E V G I M V S U L A U A L U S U B

Z U C C H I N I T J D C K P L N T R P

P C Y T K I L A V O U B O E I T O M A

P L V X Y Y S W P M T W K R F C Z Q R

I X U R C A X Q B P W Z S S C F U W S

C V U P J D G E C H L O R O P H Y L L

K M E X E R R E P J D E L X O L I V E

L Y F P A A L M J O M I U I M F S A Y

E G N P W E R I X X W H K P M K M A U

S W E Q R L R N T W H Z W S L E Z L I

H S B Y G P L T A S P A R A G U S C S

WHAT’S DIFFERENT FROM PAGE 26

Numbers show changes in the picture.

Changed items are listed below.

1. Pickle chips added 2. Less relish 3. Cucumber cut in half 4. Bite out of watermelon 5. Cucumber turned around 6. Two pickles missing 7. Cucumber added

KITCHEN CASH

SCRAMBLED WORDS

LOOK AGAIN

FROM PAGE 25

FROM PAGE 40

FROM PAGE 16

1. $10.00 – $5.50 = $4.50 2. $0.99 + $2.48 = $3.47 3. $10.00 – $3.47 = $6.53 4. 2 – ½ = 1½ cups 5. 2 cups = 4 x ½ cup; $2.48 ÷ 4 = $0.62; ½ cup cheese = $0.62 6. $0.99 + $0.62 = $1.61; $1.61 ÷ 4 = about $0.40

A S P A R A G U S B E A N S K N I F E S A L T S A U T E Answer: Spring Vegetable Sauté

Answer: Broccoli www.chopchopfamily.org

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OUR MISSION

ChopChop Family’s vision is to enrich the lives of families by inspiring and teaching them to cook and eat real food together, while having fun and learning essential skills for a full life.

WHAT MATTERS TO US

We believe that cooking and eating together is fundamental to every family’s health and happiness, and that if children learn healthy eating habits when they are young, they will maintain healthy lifestyles into their teenage and adult years. Cooking not only promotes better health, it builds relationships, saves money, and teaches math, science, and cultural and financial literacy, along with other critical life skills.

We aim to counteract today’s rampant “kitchen illiteracy” by empowering families and communities with our positive message and common-sense, innovative, and fun solution.

CONTACT US

Editorial inquiries: 844-343-7580 or write to: 695–697 Belmont Street, Belmont MA 02478 Copyright © 2020 ChopChop Family, a 501(c)(3) corporation. ISSN 2169-0987.

40th printing, printed at LSC Communications, January 2020.

Printed in the U.S.A.

ABOUT CHOPCHOP SALLY SAMPSON CONNIE ASKIN CATHERINE NEWMAN VIC DEROBERTIS CARL TREMBLAY CATRINE KELTY KAREN WISE EVILEE EBB HEIDI BROADLEY HANA NOBEL STEPHANIE HURWITZ ALLIE CRAFTON

Founder/President Executive Director Editor Creative Director Photographer Food Stylist Copy Editor Business Development Publishing Director Special Projects Office/Test Kitchen Manager Communications Manager

DONATE!

Donate at www.chopchopfamily.org/how-you-can-help to support our mission to get ChopChop to organizations that serve those most at risk.

SUBSCRIBE

Subscribe to ChopChop! ChopChop is a quarterly print magazine for an annual price of $18.95. Order at chopchopfamily.org/ chopchop-magazine

BOARD OF DIRECTORS Shikha Anand, MD Chief Medical Officer, Well, Lexington, MA

Vivien Morris, MS, RD, MPH Chairperson, Mattapan Food and Fitness Coalition, Mattapan, MA

Heather Grimmett Independent Advisor, Wayland, MA

Natalie Digath Muth, MD, MPH Pediatrician, Children’s Primary Care Medical Group, San Diego, CA

Sally Sampson ChopChop Family, Belmont, MA Michael Smith Attorney, Sherborn, MA Ana Sortun Chef/Partner (Oleana, Sarma, and Sofra), Sudbury, MA Andrew Steinberg President, CEO and Chairman, Modern Publishing, New York, NY

Contributors: ADAM RIED, VAYU MAINI REKDAL, MAXWELL SURPRENANT

ADVISORY BOARD Urit Chaimovitz Interior Designer, Boston, MA

TECHNICAL REVIEW AND ENDORSEMENT PROVIDED BY

David Cutler, PhD Kennedy School of Government, Cambridge, MA

The American Academy of Pediatrics does not endorse specific products or brands that may be included in this magazine.

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Mollie Katzen Cookbook author, Berkeley, CA

Helen Veit Historian, Michigan State University, East Lansing, MI Walter Willett, MD, MPH Harvard School of Public Health, Boston, MA Shale Wong, MD, MSPH University of Colorado School of Medicine, Aurora, CO KIDS ADVISORY BOARD Tate Elliott, PA Hailey Fullenkamp, KY Liana Joy, MA Jai Kalwani, MA Owen Osborne, LA Aleeza Riaz, MA Quintyn Scott, MA Te’Lario Watkins II, OH

MAJOR SPONSORS, PARTNERS, AND FRIENDS

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