Cultivar cilantro con Lala and Rio

Aprende a cosechar y cuidar una planta de cilantro con Lala and Rio.

Necesita:

una planta de cilantro
tijeras
agua

1. Riegue la planta regularmente y manténgala en un espacio soleado pero fresco.

2. Coseche las hojas grandes y maduras suavemente usando las manos o tijeras.

3. Deje las hojas más pequeñas, o nuevo crecimiento para crecer más cilantro.

4. Pruebe el cilantro y agréguelo a sus platos favoritos, como el Locro de Papa.

5. Guarde el manojo de cilantro en la nevera en un vaso de agua para que dure.

6. Vuelva a plantar cuando su planta salga, o deje que produzca semillas para guardar o secar y usar como condimento de coriander.

7. Publique fotos de usted plantando o cosechando su cilantro con #PokFoodPower #comidapoderosa y @Poughkeepsie Farm Project

Growing Cilantro with Kathryn

Learn to harvest and care for a cilantro plant with Kathryn.

You need:

Your cilantro plant
Scissors
Water

1. Water your plant regularly and keep it in a sunny, but cool space.
2. Harvest the large, mature leaves gently using your hands or scissors.
3. Leave the smaller leaves, or new growth to grow more cilantro.
4. Taste your cilantro and add it to your favorite dishes, like Locro de Papa.
5. Store your bunch of cilantro in the fridge in a glass of water to make it last.
6. Replant when your plant bolts, or let it produce seeds to save or dry and use as coriander seasoning.
7. Post photos of you planting or harvesting your cilantro with #PokFoodPower and @Poughkeepsie Farm Project

Rollites de Microverdes

Rollites de Microverdes

para 6 personas

Ingredientes

3 de 12 pulgadas o

6 de 6 pulgadas de tortillas de trigo

1 paquete de queso crema

½ taza de hierbas mixtas, picadas (cebollino, tomillo, cilantro, perejil, albahaca, etc.)

1 cucharadita de ajo en polvo

2 tazas de microgreens

Direcciones

Saque el queso crema del refrigerador 30 minutos antes de que quiera usarle para que pueda alcanzar la temperatura ambiente. Este facilitará la mezcla. En un tazón, mezcle el queso crema, las hierbas y el ajo en polvo con una cuchara grande. Puede elegir agregar ½ cucharadita de sal. Divide el queso crema en partes iguales entre las tortillas. Extienda el queso crema en una capa delgada en toda la superficie de la envoltura y ponga una línea de microgreens. Si lo desea, agregue 1 o 2 rebanadas de pechuga de pollo o pavo también o otra proteína. ¡Enrolla bien las tortillas! Use un cuchillo de chef para niñes para cortar el rollo en rondas.

Receta adaptada por Chef Key

Microgreen Roll Ups

Microgreens Roll Ups

serves 6

Ingredients

3 12-inch or 6 6-inch wheat wraps

1 8 oz. package cream cheese

½ cup mixed herbs, chopped (chives, thyme, cilantro, parsely, basil, etc)

1 teaspoon garlic powder (use more if you love garlic)

2 cups microgreens

Directions

Take cream cheese out of the refrigerator 30 minutes before you want to use it so it can get to room temperature. This will make it easier to mix. In a bowl, mix the cream cheese, herbs and garlic powder with a large spoon. You may choose to add ½ teaspoon salt. Divide the cream cheese equally among the wraps. Spread the cream cheese into a thin layer across the whole surface of the wrap and top with microgreens. If you want, add 1 or 2 slices chicken or turkey breast as well! Roll the wraps up tight! Use a kid’s chef knife to cut the roll into rounds.

Recipe Adapted by Chef Key

Locro De Papa (Ecuadorian Potato Soup)

Week #2: Cooking with Sonya Joy

Learn to make this quick, delicious, kid-friendly potato soup in about 20 minutes.

Locro De Papa (Ecuadorian Potato Soup)

serves 4

Ingredients

2 lbs potatoes, peeled and cubed

1 tablespoon adobo

1 teaspoon paprika

½ c queso fresco, mozzarella, or cheddar

¼ cup chopped cilantro, culantro, or pipicha

Directions

Barely cover potato cubes with water or stock, add seasonings and boil until soft, about 15 minutes. Mash soup by hand or blend cooked potatoes with the cooking liquid. Stir in cheese and seasonings. Reheat if necessary to melt the cheese. Sprinkle with fresh herbs. Top with hot sauce if desired.

Recipe Adapted by Chef Key

Locro de Papa

LOCRO DE PAPA

(SOPA DE PAPAS O PATATA )

para 4 personas

Ingredientes

2 libras de papas, peladas y en cubos

1 cucharada de adobo

1 cucharadita de pimentón o paprika 

½ taza de queso fresco, mozzarella o queso cheddar

¼ taza de cilantro, culantro o pipicha picados

Direcciones

Apenas cubra los cubos de papa con agua o caldo, agregue los condimentos y hierva hasta que estén suaves, aproximadamente 15 minutos.

Machaca la sopa a mano o mezcle las papas cocidas con el líquido de cocción. Agregue el queso y los condimentos. Recalentar si es necesario para derretir el queso.

Espolvorea con hierbas frescas. Cubra con salsa picante si lo desea.

Receta adaptada por Chef Key

Verdes Al Estilo Africano

VERDES AL ESTILO AFRICANO

para 4 personas

Ingredientes

1 taza de leche de coco

4 tazas de verduras mixtas (col rizada, col regular, acelgas), sin tallos y picados

3 dientes de ajo, pelados y picados Trozo de jengibre de

2 pulgadas (del tamaño de un pulgar), pelado y picado

1 pimiento dulce de cualquier color, sin semillas y cortado en tiras de ¼ "

Direcciones

En una sartén grande, cocine a fuego lento el ajo y el jengibre en la leche de coco durante 5 minutos. Agregue las verduras picadas y revuelva. Cubra al vapor las verduras hasta que estén bien cocidas, unos 7-8 minutos. Agregue rodajas de pimienta y continúe cocinando durante 2 minutos. Añadir sal y pimienta al gusto.

Receta adaptada por Chef Key

African Style Greens

Week #3: Make African Style Greens

AFRICAN STYLE GREENS
serves 4

Ingredients

1 cup coconut milk

4 cups mixed greens (kale, collards, chard), stems removed and chopped

3 cloves garlic, peeled and minced

2 inch (thumb-sized) piece of ginger, peeled and minced

1 sweet pepper any color, seeded and sliced into ¼” strips

Directions

In a large skillet, simmer garlic and ginger in coconut milk for 5 minutes. Add chopped greens and stir. Cover to steam the greens until cooked through, about 7-8 minutes. Add pepper slices, continuing to cook for 2 minutes. Add salt and pepper to taste.

Recipe Adapted by Chef Key

Planting Microgreens

Poughkeepsie Food Power: Week One: Planting Microgreens

Learn to plant microgreens with Lala and Rio. Microgreens are very young vegetable plants that you can grow inside and harvest after just 7-10 days.

You need:
a shallow container
soil, compost, or dirt
seeds

1. Moisten the soil
2. Add the soil to the container
3. Sprinkle the seeds onto the soil
4. Make sure they are in one layer
5. Cover with a moist paper towel, lid, or plastic wrap until they sprout
6. Put the container by a sunny window
7. Keep soil moist, but not wet
8. Remove paper towel or other covering as soon as seeds sprout.
9. Watch your microgreens grow
10. Taste your microgreens and add them to your favorite dishes
11. Post photos of you planting or harvesting your microgreens with #PokFoodPower and @Poughkeepsie Farm Project

Primera Semana: Plantar Micro-verdes

Aprende a plantar microgreens con Lala y Rio. Las micro-verdes son plantas vegetales muy jóvenes que puede cultivar en el interior y cosechar después de solo 7-10 días.

Necesita:
un contenedor poco profundo
tierra para macetas, abono, o tierra de afuera
semillas

1. Humedecer el tierra.
2. Agregue la tierra al contenedor.
3. Espolvorea las semillas en la tierra.
4. Asegúrate de que estén en una capa.
5. Cubra con una toalla de papel húmeda, tapa o plástico hasta que broten.
6. Ponlo al frente de una ventana soleada.
7. Mantén la tierra húmeda, no mojada.
8. Quita la toalla de papel u otra cubierta tan pronto como broten las semillas.
9. Mira cómo crecen tus micro-verdes
10. Prueba tus micro-verdes y agrégalos a tus platos favoritos
11. Publique fotos de usted plantando o cosechando sus micro-verdes con #PokFoodPower y @Poughkeepsie Farm Project

Learn to grow carrots in containers with Kathryn

Here’s how to plant carrots from seed in a container!

They can be planted early when it’s still cold, and replanted until it gets really hot - over 80 degrees.  They don’t take a lot of space to grow, and you can eat the whole plant when it’s done, not just the root. The green leaves are good to flavor soups, or to make a pesto sauce or dip, like you would use parsley. You can grow a variety of different types of carrots, in many sizes and colors, but they all taste pretty similar. Choose the ones you think you’ll like!

Supplies:

• A container or pot that is at least 10 inches deep

• Potting soil, with some compost mixed in (if you have it)

• A watering can or a cup with holes punched in it and some water

• Carrot seeds 

Steps:

1. Fill your container up with the potting soil.

2. Next, water the soil with the watering can or cup with holes. Seeds need moist soil to germinate, or start growing.

3. Check your seed packet. It will say how deep to plant them and how far apart.  This is very important to know. Space them out a couple inches apart, like I am, or sprinkle them across the top of the soil and thin them out later if you prefer.

4. Carrot seeds are very small and don’t need to be buried. Press them in gently so the soil is touching them on all sides and if you want to cover them, sprinkle just a little soil on top - gently.

5. Place your container in a sunny spot.

6. Use a watering can to make sure the soil stays moist and they will start to sprout in 10 days or so. Keep them watered well for good growth.

7. Harvest when the root starts to peak out of the soil and is the size you want them to be. Your seed packet should give an estimated number of days until harvest.