Planning kid-friendly, vegetable-forward meals can feel especially challenging during storage season in New England. Root crops — beets, turnips, rutabaga, cabbage — aren’t always instant favorites with little ones. In this episode, we’re sharing farm-fresh, kid-approved recipes perfect for this time of year.
SKIP AHEAD:
Butternut Squash Tater Tots: 05:41
Green Smoothie Muffins: 09:56
Okonomiyaki (Cabbage Pancakes): 13:12