A few weeks ago my friend, her son, my oldest daughter and I attended a farm-to-table class at Freshmade NYC. I was excited to try the class because all the ingredients are fresh, seasonal vegetables and herbs they receive from the Community Supported Agriculture (CSA) group that week. During the class the kids made Sweet Potato- Apple Stuffing Muffins and Quick Pan Gravy (recipes below). As Thanksgiving nears I have been thinking about what to bring for our family potluck. The recipes we made at Freshmade NYC were delicious and great for kids to make with you to bring to Thanksgiving lunch or dinner. Cara was nice enough to share the recipes below.
What I loved about Freshmade NYC:
- Cara and Thomas, founders, were amazing with the kids. They found positive ways to redirect the kids when situations got a little hairy.
- Cara and Thomas encouraged all the kids to touch, taste, and smell the ingredients as they were using them.
- My daughter tried vegetables she would never have tried at home and discovered she liked them.
- While the stuffing muffins were cooking, they read stories on the floor.
What my daughter learned at Freshmade NYC:
- “The Claw”: Since attending Freshmade NYC, my daughter has been helping cut vegetables with her Curious Chef knife. While at the Freshmade NYC farm-to-table class Cara taught her about using the “claw” method when cutting so she won’t cut herself.
- How to crack an egg on the table. Thomas helped my daughter crack an egg on the the flat surface of the table. Since she has been helping crack eggs and gets excited to do so.
- Peeling fruit and vegetables. The kids took turns learning to peel apples and sweet potatoes.
We had a great experience and are looking forward to attending more classes. Check out Freshmade NYC classes and events by clicking the links!
Sweet Potato-Apple Stuffing Muffins
- 3 medium to large sweet potatoes, peeled and diced
- 3 medium sized apples, peeled and diced
- 2 ribs of celery, thinly sliced
- 1 large onion, diced
- 2 scallions, green and white parts, diced
- 4 cups bread, diced (we love a whole grain baguette or roasted garlic ciabatta bread in this recipe)
- 1/2 cup dried organic cranberries (look for cranberries that are sweetened with apple juice rather than sugar and ones that are preservative free)
- 3 eggs, lightly beaten
- Combination of your favorite herbs (we loved fresh thyme, parsley, and rosemary for this recipe. About 1-2 tablespoons of each, or to taste)
- 2 tablespoons of butter
- Sea salt and fresh pepper, to taste
- 1/4 teaspoon ground nutmeg
Directions: In a large skillet, add butter and sauté onions, celery, sweet potatoes and apples until tender, set aside to cool. In a large bowl, add diced bread, herbs, scallions, nutmeg, cranberries, and sweet potato-apple mixture. Add eggs and season with salt and pepper. Toss to coat. Spoon into a lightly greased muffin pan and bake at 375 for about 15-20 minutes or until lightly golden brown. Cool slightly and remove from muffin pan. Serve warm with gravy.
Quick Pan Gravy
- 2 pats of butter
- 1 tablespoon of flour
- 1 cup of chicken or vegetable stock
- Fresh herbs
- Sea salt and fresh pepper
Directions: In a small sauce pan, melt butter and add flour, cook over low to medium heat for about 2 minutes. Add stock and simmer for about 15 minutes until sauce begins to thicken. Season with fresh herbs and salt and pepper to taste.
From the Kitchen of Freshmade NYC
Disclaimer: I received a free trial class for attending the Freshmade NYC open house event whic I used for the purpose of this post. All opinions expressed are my own. The recipes received are from the kitchen of Freshmade NYC. Thank you to my friend, Tori, for sharing some of her photos for this post.