Sprouting Chefs brings farm to classroom
Purple potatoes, peaches and tomatoes brighten the stands of produce markets, but what can be made from these locally grown delights? Thanks to a new business, children are learning about fruits and vegetables and making dishes based on the Cape Region's farm-fresh finds.
Lewes resident Katie Freer founded Sprouting Chefs to bring the farm to the classroom during three-hour classes held Saturdays at the Lewes Farmers' Markets. Children ages 3 to 12 gather at the market, pick out ingredients and then head to the nearby Lewes Presbyterian Church to cook.
"I really stress the importance of supporting local farmers by talking about how things grow from a seed," said Freer. "We talk about how fortunate we are to have fresh local produce."
So far the class has made egg frittatas with asparagus, cherry tomato and basil pizza, ricotta ravioli, peach quesadillas, zucchini and purple potato pancakes, stuffed bell peppers, and much more. Each week the Sprouting Chefs are different, the produce in the market changes and new recipes are tried out.
Freer teamed up with local Lewes Market farmers including Hattie Allen of Hattie's Garden, Lisa Garfield of Calliope Farm and Ted Wycall of Greenbranch Farm. She and the students visit each stand to pick out the freshest ingredients for that week's recipe.
The young chefs experience food from different angles, starting with the mystery box. A box containing an unusual ingredient is passed around the room while students put their hands inside and feel the item. They talk about its characteristics and guess what it could be until Freer reveals its identity.
"We talk about a vegetable or fruit each week. We spell its name, describe its characteristics and feel it," Freer said of the hands-on class. "Some ingredients are new to them, but its more important for them to feel a sense of pride in what they've created, rather than always liking what they made."
Children are known for their limited palates and often having very narrow tastes for food, but the Sprouting Chefs class aims to expand their knowledge of produce and increase the likelihood participants will try something new.
"It's important for me to build up their self-esteem as they are cooking and show them what they've created," said Freer.
"If they know the process, then they feel more confident to try new things," said Freer. "It gives them an idea of where the food comes from, and they realize people work hard to provide it for us."
Freer, 29, of Lewes, has always loved cooking and visiting farmers' markets. She has a master's degree in education and previously taught cooking classes at Kids Cottage outside Rehoboth Beach. A self-proclaimed foodie, Freer has worked at a number of area restaurants, focusing on those that promote the farm-to-table ideal. She also works part-time at Nage outside Rehoboth, and said the restaurant really focuses on local ingredients and what is fresh right now.
"I have two passions - teaching and embracing local food," said Freer. "I grew up cooking with my family, and my love of food has taken off from there."
Freer is planning to make Sprouting Chefs a year-round business. She hopes to have several camps this fall and then plans to head back to the classroom at Child's Play by the Bay to work with daycare students. She also hopes to start a children's garden in Lewes next summer, but she is still looking for someone to donate a piece of land for the project.
"So far I've gotten so much support from the community," Freer said. "I hope the support continues so the business can grow and serve more children."
The farmers market class costs $30 for three hours from 9 a.m. to noon and is open to children ages three to 12. For more information, call 609-405-2282 or go to www.sproutingchef.com.
