Fall is here
Welcome to beetbox!
Thank you for joining our mission of connecting children to the food they eat. We believe that when children have a hand in growing a food, they are likely to eat it. We send a turnkey monthly box to schools with all the fresh and dry ingredients and materials, including lesson plans, to create this connection.
Fall is finally here and it is sure to be a season filled with color and warmth. The changing colors of leaves, warm colored pumpkins and the many colors of apples. We kicked off September with an in-depth apple study for beetbox client schools. From the seed-to-table cycle, sink or float experiments, growing and cooking apples to much more. Making food fun and engaging is a great way to encourage picky eaters to try new foods.
If you’re looking for a fun, child friendly recipe to use with all the apples you’re seeing at the farmer’s market or grocery store, or maybe with the apples you’ve picked at the farm, we have a great suggestion. Rosemary Pickled Apples. Pickling is an easy and time tested way of preserving fruits and vegetables and it can be an intriguing way to engage children.
Rosemary Pickled Apples
Cook Time: 10 Minutes|Makes: 1-liter Mason Jar
- 2 medium crisp apples
- 1 cup of apple cider vinegar
- 1 cup of water
- 1/2 cup of maple syrup
- 2 cinnamon sticks
- 1/2 teaspoon of salt
- 1 sprig of Rosemary
Slice the apples and fill a 1-liter mason jar with apple slices and a rosemary sprig.
In a medium saucepan, mix the apple cider vinegar, water, maple syrup, cinnamon, salt, and ginger. Place the mixture over medium to high heat.
Stir the mixture for five to seven minutes, or until all the ingredients are fully dissolved and combined.
Carefully pour the liquid mixture over the apple slices until filled to the top. Close the lid tightly and refrigerate overnight.
Serve with cheese, crackers, or as is. Store in the refrigerator for up to two weeks.
Recipe from: Rebecca Karr, Co-founder at beetbox
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