Getting veggies INTO KIDS

By LISA LoSASSO

VINDICATOR CORRESPONDENT

Both coming from very traditional old world families, Christine and Bo Veverka, of Canfield, have made it a point to make mealtime the family focal point. By teaching their children about growing and preparing their own vegetables, they have maintained a family tradition, while helping their children to maintain healthy lifestyles.

According to Christine, whose maiden name is Burcsak, her father’s family was from Hungary and her mother came here from France in 1961.

Bo is of Russian, Slovak and Irish descent. His interest in food and family stems from his father who taught him about gardening from a young age. Teaching his children what he learned from his father is his way of keeping him in their lives.

Sarah and Alex, the couple’s 8-year-old twins, were born premature, so nutrition was foremost on their minds from the moment they brought them home. When it came time to raise their own children, the Veverka’s didn’t know any other way, but what they had been taught by their own families.

“Now we are doing with our children, what we did with our parents and grandparents,” said Veverka.

Annual ritual

Every winter, the Veverka family starts their seedlings in the basement. It is up to Sarah and Alex to pick out the seeds for their next crop. “They actually argue about what’s going to be planted in the next garden,” she laughed. “That’s the kind of arguments you hear at our house.”

Within a few weeks, little green plants are sprouting. “The kids just love to watch how they grow,” said Christine. “Going from seed to plant is something they’re just in awe of.”

When spring finally rolls around, the seedlings are ready to be planted. Before anything goes into the ground, Bo makes wooden signs for marking the plants in the garden. Christine, Sarah and Alex, complete the project by painting and lettering each sign.

“They like playing in the dirt,” said Christine, explaining that her children make the rows to prepare for planting. Alex, she said, has fun putting up the fence and planting marigolds to keep the rabbits out. He also enjoys watering the plants, while his sister would much rather spend her time picking the vegetables. “She loves cucumbers and pickles,” said Christine.

Lots of options

The garden, 20 feet by 18 feet, contains a large variety of tomatoes; zucchini; eggplant; several different types of leaf lettuce; two kinds of cucumbers for canning, slicing and pickling; broccoli; purple and white cabbage; brussel sprouts; sweet Italian, hot and green peppers. No chemicals are used. Everything is done in more traditional, natural ways. “When I was growing up, and my parents and grandparents before me, they didn’t use the term “organic.” That’s just how it was done.”

At the bottom of the vegetable garden in an herb garden which holds garlic, thyme, oregano, basil, tarragon, lemon mint and chocolate mint.

“We cook all summer,” said Christine. A family favorite is cucumber and tomato salad. “We’ll eat it for three months straight, and nobody ever gets tired of it.”

Another summertime activity is apple picking. “Alex loves apples,” she said, “and he loves climbing the ladder to pick them.”

Home herbalists

The kids also enjoy helping their father dry and crumble herbs, which they use all year. When they make pizza, Alex likes to pick out the herbs, which they store in large jars. “They like using their little fingers to sprinkle everything on,” she said.

Preparing vegetables for steaming, canning and freezing are processes the Veverka children are very familiar with. Not only does it provide quality family time, but it is a lesson in natural science. According to Christine, the simple process of steaming vegetables is a lesson in how natural properties can be altered. Alex especially enjoys canning because it has a scientific angle.

“Growing and preparing fresh vegetables has given our children a sense of pride and accomplishment,” said Christine. “They are always eager to tell people, when they comment on how delicious something is, that they grew it in their garden.”

CHRISTINE VEVERKA’S RECIPES

TOMATO AND CUCUMBER SALAD

2 cups tomato, diced and salted with sea salt

2 cups cucumber, seeded and sliced

2 tablespoons oregano

1 tablespoon black pepper

2 tablespoons minced garlic

1 tablespoon seasoned salt

1⁄2 cup vinegar

Toss all ingredients together and refrigerate for a few hours before serving.

TOMATO AND TERREGON PASTA

1 pound pasta of choice (prefer bow tie)

11⁄2 cup diced and salted grape and plum tomatoes

1 cup grated Piccarono/Romano cheese

1 teaspoon black pepper

1 tablespoon minced garlic

2 tablespoons Terregon

1⁄2 cup olive oil

Mix tomatoes with seasoning and oil and toss over pasta.

BUSH’S RECIPES

Created for Bush’s Beans by Connie Guttersen, PhD, registered dietitian, nutrition instructor at the Culinary Institute of America and author of “The Sonoma Diet.”

LAYERED MEXICAN BEAN DIP

1 (16-ounce) can refried beans or pinto beans

1⁄2 cup sour cream

1 tablespoon minced garlic

1 pinch cayenne pepper

1⁄2 cup shredded, cheddar cheese

1 cup fresh tomato salsa (Pico de Gallo)

1 avocado, diced

1 lime, juiced

1 head romaine lettuce, washed, and sliced 1⁄4 inch thick

1⁄2 cup sliced green onions

5 cups tortilla chips

Salt and pepper, to taste

Line 8-inch spring form pan or baking dish with plastic wrap. Set aside. Combine refried beans, sour cream, garlic and cayenne pepper in a bowl. Mix well. Adjust seasoning with salt and pepper if necessary. Place bean mixture in an even layer in the bottom of the spring from pan. Sprinkle with cheese. Top with a lyer of salsa, scatter avocado on top. Place shredded lettuce and squeeze lime juice on top. Season with salt and pepper. Sprinkle with green onions. Refrigerate for 30 minutes. Remove from sides of the spring form pan, wrapping or trimming the plastic. Serve on the base with tortilla chips.

*Note: If using pinto beans, mash beans lightly with a fork in a medium bowl. Add 1 tablespoon of the liquid for a creamier consistency. Combine sour cream, garlic, and cayenne pepper in the bowl. Mix well. Salt and pepper to taste.

Serves: 6-8

MEDITERRANEAN PASTA AND PESTO

2 slices diced smoked bacon

1 cup diced onions

2 tablespoons garlic, sliced thin

1 tablespoon minced thyme

1 cup chopped canned tomatoes

1 can (15.5 ounces) cannellini beans with liquid or great northern beans

1⁄4 teaspoon salt

1 pinch black pepper

1 tablespoon pesto, prepared

1 pound wagon wheel pasta, cooked according to box directions

Heat a 2-quart sauce pot over medium heat, add bacon, and cook 4 minutes until bacon is crispy. Reduce heat to low, add garlic and thyme, cook for 2 minutes. Add onions; cook 3-4 minutes, until translucent. Add tomatoes and cook for 2 minutes. Add cannelloni beans with the liquid, bring to a simmer. Cook for 15 minutes. Combine with cooked pasta. Stir in pesto just before serving.

MINI TURKEY SLOPPY JOES

1 tablespoon extra virgin olive oil

1 cup diced onions

1 tablespoon minced garlic

2 tablespoons chili powder

1 tablespoon paprika

1⁄2 cup tomato paste

2 pounds ground turkey

1 cup chopped canned tomatoes with juice

1 (16-ounce) can pinto beans, drained, rinsed

11⁄2 teaspoon kosher salt

1⁄2 teaspoon ground black pepper

1⁄4 cup chopped scallions

12 mini whole wheat buns

All you need to complete this meal is a green salad.

Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, cook until it starts to turn golden brown. Add the chili powder and paprika, cook for 30 seconds. Add tomato paste, ground turkey, salt and pepper. Cook 4-5 minutes, until the meat is browned. Add chopped tomatoes and beans; bring to a simmer. Let simmer 10 minutes. Adjust seasoning with salt and pepper. To serve: toast 12 mini whole wheat buns, top with sloppy joe mix. Sprinkle with scallions.

Serves: 6-8

Try this handy tip, passed on by Youngstown Mothers of Twins Club member, Kay McCarthy:

Make the sloppy joe mix ahead of time and freeze it in muffin pans. Pop them out and place in freezer bags for individual servings. When in a hurry, just pop one or two in the microwave.

ROCKIN’ RAINBOW PASTA

2 tablespoons extra virgin olive oil

3 tablespoons minced garlic

1 (15.5-ounce) can great northern beans, drained or cannellini beans

3 cups diced assorted bell peppers (red, yellow and green)

1 pound penne pasta, cooked according to box directions, reserve 1 cup of pasta water

4 tablespoons pepperoncinis (fresh or jarred), cored, seeded, sliced thin

5 tablespoons canned, chopped, black ripe olives

4 tablespoons chopped parsley

4 tablespoons lemon juice

4 tablespoons parmesan cheese, grated

Salt and pepper to taste

Heat olive oil in a medium skillet over low heat. Add garlic, cook 3 minutes. Increase heat to high, add beans and peppers. Saute 5 minutes, season with salt and pepper. Meanwhile, cook pasta in a large pasta pot according to directions. Drain cooked pasta and reserve 1⁄2 cup of pasta water. Add pepperocinis, olives, parsley and lemon juice to the large pasta pot, add pasta and water, toss well. Add salt and pepper to taste. Pour in a large serving bowl and sprinkle parmesan cheese on top. Serve hot or cold. Refrigerate for one hour, to serve cold.

Serves: 8.

BEEF, BEANS AND BROCCOLI STACK

6 tablespoons extra virgin olive oil

3 tablespoons thinly sliced garlic

3 tablespoons red wine vinegar

1 pinch sugar

1 cup kidney beans, drained, rinsed

3 cups blanched broccoli florets*

2 zucchini sliced, 1⁄4-inch thick

1⁄4 pound cooked beef tenderloin, cut into 4 equal slices**

1⁄4 pound fresh mozzarella cheese, cut into 8 equal slices

1 each tomato, cut into 4 slices

1 bunch chives, cut in 1⁄4-inch long pieces

Salt and pepper, to taste

For the vinaigrette:

Heat olive oil over low heat in a small sauté pan. Add garlic, cook over low heat until translucent approximately 5-8 minutes (garlic should have no color).

Remove to a small bowl, stir in red wine vinegar and sugar. Pour 2 tablespoons over the beans and toss. Adjust seasoning with salt and pepper.

For the salad:

Toss blanched broccoli florets with 1 tablespoon of vinaigrette, season with salt and pepper. Set aside.

Slice zucchini, beef, mozzarella and tomato. Combine broccoli and beans into a large bowl.

To serve, divide zucchini slices evenly among 4 plates. Sprinkle bean and broccoli mixture evenly over the zucchini. Place 2 slices of mozzarella over the broccoli and bean mixture. Finish by layering the beef tenderloin on the mozzarella and top with 1 slice of tomato.

Season with salt and pepper, sprinkle with chives and drizzle the vinaigrette on each plate.

If desired, cover tightly and let sit in refrigerator for 1 hour.

Serves: 4

NACHO AVERAGE NACHOS

1 (14.5-ounces) can whole or stewed tomatoes, with juice

1 tablespoon jalapeno peppers

4 each medium size garlic cloves

1 tablespoon olive oil

3⁄4 cup diced onions, divided

2 cups chicken stock

1⁄2 pound cooked shredded, chicken breast

1 can (15 ounces) black beans, drained well

6 cups crumbled tortilla chips

4 cups baby spinach leaves

Salt and pepper, to taste

Garnish with sliced avocado and sour cream, optional

Place tomatoes, jalapeno pepper and garlic in a blender or food processor. Puree until smooth.

Heat oil in a large sauté pan. Add _ cup of the onions, sauté until golden brown. Add tomato puree; cook until reduced to a thick paste (like tomato paste, about 8-10 minutes).

Add beans and stock; bring to a simmer 1-2 minutes. Add chicken and spinach, stir to wilt.

Add tortilla chips and toss to coat. Once the tortillas have started to wilt, serve with the remaining chopped onions.

Serves: 6 to 8

Tip: Also great served as a dip.