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Happy Passover! ✡️ Get ready to save this easy

Happy Passover! ✡️ Get ready to save this easy recipe kids will love!

Whether you celebrate Passover or not, this is a cracker worth making at home.👩‍🍳

It’s fun for kids to prick the holes in the cracker, and an opportunity to share a cultural food gem with others, and learn about this holiday.

Oh yes, I’m calling matzah a GEM. 💎

This humble food can be plain and smeared with butter, broken into pieces and scrambled with eggs (Matzah Brei), turned into dumplings for Matzah Ball Soup, drizzled with chocolate for dessert, and of course, used in all the other ways you use crackers.

There are only four ingredients for making DOUGH. And you remember, kids love dough, right?! 💗

Give this recipe a try at home! 👇

Homemade Matzah

* 2.5 cups all-purpose flour (we use @farmergroundflour)
* 1/2 teaspoon sea salt
* 1/3 cup extra virgin olive oil
* 1/2 cup plus 2 tablespoons water

1. Preheat the oven to 500F. Depending on whether you are using a baking sheet or pizza stone, place these in the oven as well so they heat before baking the matzah.

2. In a food processor or large bowl, combine the flour, salt, olive oil and optional seasoning. Pulse until the ingredients are combined. (You can also do this in a bowl, stirring with a fork).

3. Add the water a bit at a time until the dough begins to form a ball. (You can also do this in a bowl, stirring with a spatula). When the dough comes together, transfer it to a clean surface that has been lightly dusted with flour.

4. Divide the dough into 12 small balls. Roll out each ball very thinly, and then prick the dough with a fork to form a gridlock pattern.

6. Remove the very hot baking sheet or pizza stone from the oven. Place the matzoh on the baking sheet or pizza stone. Bake for 2-3 minutes and then remove the matzah from the oven. Flip the matzah with a spatula and continue baking for 2-3 minutes. The matzaoh should be browned around the edges and spots of brown on the surface where it was touching the baking surface.

7. Remove the matzoh to a rack and let it cool before serving.

I’m excited to share this EPIC Earth Day giveawa

Every day is #EarthDay. 🌎 One of our favorite

Every day is #EarthDay. 🌎

One of our favorite ways to celebrate - every day - is to clean up trash. But we also like to try and make art with things we find.

On a recent clean-up, we turned our trash pile into a work of car, led by Cora and her cousins’ vision! 🚙

This is just one inspiring way to care for the earth and make beauty without spending money or wasting materials.

Let’s work together to leave the our beautiful home cleaner than we find it. For our children. Did I mention, EVERY DAY! 🙌

Challenge: try making earth art with found objects today, and tomorrow (actual Earth Day) or the next… share your photo and tag us so Cora and her cousins can see what you’ve built!🗑️

For this very first edition of ✨Wildly Delicious

For this very first edition of ✨Wildly Delicious✨, @emmafrisch and @wildforageflx are bringing you: Wild ramps (Allium tricoccum)/.

In these features, we’ll aim to celebrate a particular wild plant in season, and offer a few snippets about them (it would be impossible to tell you everything about each plant in a wee little IG post). This might include how to ethically and responsibly harvest the plant, how to invite the plant into your kitchen, medicinal and nutritional properties, and ancient lore.

*Disclaimer*: YOU are responsible for 100% identifying anything wild you eat. Always, always check with 1 expert and at least 2 credible guidebooks (our favorites are by Sam Thayer.)

RAMPS 🌱:

This wild edible is one of the most popular foraged foods. As one of the first spring greens to emerge, they’re easy to spot, don’t have poisonous look a-likes, and appear to grow in vast swaths - all of which leads to over harvesting. 😭

But the truth is, you don’t need a lot of these potent greens to satisfy your hunger, curiosity, and nutritional needs.

A little bit goes a long way. 💥

Consider harvesting only the leaves, and leaving the bulbs in the ground. This allows them to grow back…

The leaves are incredibly rich in nutrition, as most spring greens tend to be. Check out @foragerchef’s recent video for inspiration on recipes!

They are also powerful in flavor! Used raw, 1-2 leaves can easily be substituted for just ONE garlic clove.

Think of ramps as a garnish or flavor-booster, rather than the main course!

Our favorite way to use ramps? PESTO👇

You can find a recipe for “Wild Ramp & Sunflower Seed Pesto” on @emmafrisch’s food blog (www.emmafrisch.com/blog/), and more wild food wisdom over at @wildforageflx’s.

Doughy recipes are always a surefire way to lure y

Doughy recipes are always a surefire way to lure your kids into cooking.

So why not try with gnocchi?

I am not an accomplished pasta-maker, despite being Italian, but IMHO gnocchi are a satisfying gateway to making pasta at home. They are fairly easy and nearly always turn out right - if not almost-right. And kids LOVE to eat them. You can serve them plain, with a sprinkle of parmigiana reggiano, with salsa pomodoro, or pesto!

I follow @julskitchen’s recipe in her gorgeous new cookbook, Cucina Povera. I don’t have a potato ricer, so I just thoroughly mash my potatoes with a fork (Giulia, I’m curious what you have to say about that!).

What are some favorite dough recipes in your house? 👇

#homemadepasta #cookingwithkids #pastarecipes🍅🍆🍴🇮🇹

We’ve been in our home for three years today, an

We’ve been in our home for three years today, and were first greeted by the daffodils. ☀️

One year after moving in, we met the girl who planted them 60 years ago. She grew up with six siblings in this home, which we learned has been passed down as a well-loved sanctuary since 1890.

When K planted the daffodil bulbs, she came in for dinner breathless with excitement, proud of her feat. When her father asked if she remember which way to plant the bulbs, she said, “Yep! The pointy side down!”

The story goes that her father nodded approvingly, unwilling to crush her sense of accomplishment. When the kids were asleep, he crept out with a flashlight and dug up every single bulb, flipping it around, root side down. 🥹

I love this beautiful, tender story, and the sheer act of planting hundreds of daffodils for their own enjoyment - and also - for future stewards of this land. 💛

These daffodils have been a HUGE gift to us. Their faces dance with playful radiance, and light up every corner of our house. They are a beacon in the variable and often harsh Spring in Northern New York. They inspire art.

And above all, they have taught me the importance of tending the land with our children’s children’s children (KEEP GOING!) in mind.

Let us tread on the earth leaving flowers and trees in our footsteps for those to come. 🌳🌷

(Alright, isn’t there a Rumi quote in that vein? 🤔)

What is one thing you can do this Spring to leave a legacy of beauty? 👇

Am I right? Or am I right? 🙋‍♀️ The weat

Am I right? Or am I right? 🙋‍♀️

The weather is iffy, and it’s not quite garage clean-out time YET. 🌦️

But when it is, those Spring fruits and veggies will be knocking at your (kitchen) door, and you better be ready! 🍓🍋🥬🫛🔪👩‍🍳

Do you need help getting your pantry organized so that your kitchen feels absolutely DELIGHTFUL when you walk into it? So that it’s a sacred, organized, glorious space where you WANT to be cooking up magic… maybe even with your kids?🍯

Ooo ooo! Let me help! It’s my favorite thing to do! DM me “spring cleaning” and I’ll share some ideas to get started. More tips coming here soon too! 🙌

Mad props to @dimityps who let me tear apart her kitchen (but honestly, she needed it). More coming on that soon. 🧹🧽

I know not everyone will agree, but kids can learn

I know not everyone will agree, but kids can learn to cut with real knives from an early age 🔪🍎🥒.

And, it will be much more helpful for YOU if they do.

For example, Cora prepared 4 lunchboxes the other day! This didn’t happen overnight, and it doesn’t happen every day, but when it does - hallelujah! 🙏

Here are a few tips to help your little one learn knife safety and skills:

🔹When kids show an interest in cooking, they want to actually accomplish something on their own. Therefore, they need a knife that will WORK. Those plastic, serrated “starter” knives lead to a lot of frustration. Start kids with a butter knife, cutting something soft, like boiled potatoes, hard-boiled eggs, and apples. Stay close by and model proper technique.

🔹 Teach your kids “the claw” for gripping food in a way that keeps their fingers and thumb away from the blade and beneath it!

🔹 Teach them where the knife lives when they aren’t using it: in the drawer or on a cutting board away from babies or an edge where it can fall. Never walk or run with a knife. Never hold it while talking, or point it at someone. If you’re not cutting, lay it down!

🔹 When cutting round fruits or vegetables, slice a layer off to create a flat surface for it to lie, so it doesn’t roll while they practice cutting. They can graduate to cutting rounded objects without a flat surface when there is a lot of surface area to hold: like a cucumber or carrot.

🔹 When you see them confidently slicing and chopping with a butter knife, you can graduate to a pairing knife, and so on. Sticking close by, casually observing, etc. The size and weight that works for each kid will vary.

I’d love to hear any tips you have to add to this list! 👇

Disclaimer: Getting cut can happen, and it’s a HUGE learning opportunity! (For grown-ups too.) Cora got her first cut a few weeks ago. Because she wasn’t using a big, super-sharp “grown-up” blade, she wasn’t significantly hurt, but the incident gave her more respect for knives as a tool. It also didn’t deter her. Seek immediate and proper care, and, let it be a learning experience.

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