After that big barn raising we witnessed the other day, we are sure ready for some good food! So, we are cooking up some recipes inspired by the farm and the animals that live in the Big Red Barn.
First we have Carrot Apple Salad with Feta Dressing, carrots and apples being some of a horse and donkey's favorite foods, and feta, which is a cheese made from sheep's and/or goat's milk!
Coming up tomorrow there will be cornmeal pancakes, made with corn (that grows on the farm, and the chickens and ducks eat), milk (from the cow), and eggs (from the chickens). Served with this salad, the pancakes make a great light lunch or dinner.
Here's a preview:
Young readers will love to help make this salad inspired by the book you've read together. Here's how they can help:
- Kids can measure out the dressing ingredients into the food processor.
- Help them to wash and dry the carrots and apples.
- Once you've shredded the carrots and apples, your young readers can toss them together and stir in the dressing.
- 3 ounces feta cheese
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- Place all ingredients in a food processor. Process until combined.
- Transfer prepared dressing to a small container. You won't need all the dressing for the Carrot Apple Salad, but you might need to add some to leftovers. It is also good on regular lettuce or spinach salads!
Carrot Apple Salad
- 1 pound carrots (about 8 medium)
- 2 small apples
- Wash the carrots and apples. You can peel the carrots and apple if you want, but you certainly don't have to, especially if they are organic.
- Trim the carrots and slice in thirds, just to make it easier to shred through the food processor. Core and quarter the apples.
- Shred the carrots and then the apples in a food processor. Place in a large bowl and toss to combine.
- Dress the salad with the desired amount of Feta Dressing. We started with about half, then ended up adding a bit more, using about 2/3 in total.