Welcome to the 2021 Kid’s Kits Program! Last year’s Kid’s Kits were so successful that we’ve been working with new partners to expanding the program this year. This year, you’ll be able to pick up a Kid’s Kit at the Champaign-Urbana Winter Farmers Market and the Champaign Farmers Market from March through December. Each kit will have all of the ingredients to make that month’s dish, a recipe card, and a link to the recipe and accompanying video on our website. You can also watch the YouTube videos on The Land Connection’s YouTube Channel.
Each kit features local, in-season produce or products that can be purchased at the farmers market so that kids learn about seasonality and how to prepare local food. It also creates a great opportunity to engage kids in the kitchen through a family-centric activity.
For regular Kid’s Kits updates, please sign-up for our weekly e-newsletter, The CUrrant, to get updates on all market activities, including the Kid’s Kits.
- Saturday, March 27, 2021 – Pickup at the Champaign-Urbana Winter Farmers Market
- Saturday, April 24, 2021 – Pickup at the Champaign-Urbana Winter Farmers Market
- Tuesday, May 25, 2021 – Pickup at the Champaign Farmers Market
- Tuesday, June 29, 2021 – Pickup at the Champaign Farmers Market
- Tuesday, July 27, 2021 – Pickup at the Champaign Farmers Market
- Tuesday, August 31, 2021 – Pickup at the Champaign Farmers Market
- Tuesday, September 28, 2021 – Pickup at the Champaign Farmers Market
- Tuesday, October 26, 2021 – Pickup at the Champaign Farmers Market
- Saturday, November ?, 2021 – Pickup at the Champaign-Urbana Winter Farmers Market
- Saturday, December ?, 2021 – Pickup at the Champaign-Urbana Winter Farmers Market
Funding for the 2021 Kid’s Kits program is provided in part by
Additional support for the 2021 Kid’s Kit program is provided by
Spinach Ranch Dip
MARCH, 27, 2021
At this time of year, everyone just wants it to be Spring. It would be nice if Spring weather came along for the ride though. That being said, there are still lots of delicious vegetables that you can get locally in the late winter and early spring. One of the most common ones is spinach. In watching the video to learn how to make the Spinach Ranch Dip, you’ll also get to visit BlueMoon Farm in Urbana, IL where the spinach for the Kit was grown, and hear all about spinach from Ann Swanson, the chef preparing this local dish!
Spinach Ranch Dip
- Small Mixing Bowl
- Cutting Board
- Medium (non-stick) Skillet
- medium bowl
- Food Processor (optional)
- 1 tsp dried parsley
- 1/4 tsp dried dill
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 green onions/scallions trimmed and finely chopped (minced)
- 1 cup sour cream
- 1 pkg (8oz) cream cheese softened
- 1/2 lb fresh spinach washed thoroughly
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic finely chopped (minced) or pressed
- Mix ingredients for spice mix together in small bowl.
- De-stem (remove the tough stem) from each leaf of spinach and save for later or discard. Tear the leaves into bite-sized pieces. (this step is not necessary if you are using baby spinach)
- Heat olive oil in a medium non-stick skillet over medium heat. Add spinach and chopped garlic along with ¼ tsp of salt and ¼ tsp of pepper, stirring and turning until fully cooked (the spinach will be wilted and soft).
- Remove spinach from heat, transfer to a bowl, and let cool completely.
- When cool enough to handle, squeeze spinach dry and chop finely to a rough paste. Alternatively, you can use a food processor, pulsing to chop the spinach.
- Add spinach to bowl with sour cream, cream cheese, minced green onions, and spice mix. Fold/mix together to combine. Serve immediately or chill for up to 24 hours before serving.
- Serve with corn chips, pretzel or pita chips, bread cubes, baby carrots, or use as a bagel spread.
Pumpkin Carrot Bread
OCTOBER, 27, 2020
The holiday season is all about family, no matter what you observe or believe in, and no matter the size, shape, or composition of your tribe. From October through the middle of January, there is something in the autumn air that brings people together, it seems. Or, maybe it’s just the threat of a chill that drives people to seek warmth together. Who knows.
Either way, sharing food with family and friends is important, and this week’s Kid’s Kit is definitely a recipe you’ll want to pull out several times this holiday season. Plus, your kids will finally learn about a new way to use pumpkins besides carving them or watching squirrels eviscerate them with reckless abandon. Also, this recipe involves homemade whipped cream, which is pretty much the perfect reason to do anything in the fall.
Local Apple & Pear Hand Pies
October 13, 2020
Baking can be intimidating and frustrating, but it can also be fun, silly, messy, and delicious! Whether you have kids or not, if you ever made cookies as a kid with an older family member I’m sure that you have experienced this first-hand.
This week’s Kid’s Kit brings a few simple ingredients into your kitchen for some basic baking fun. Plus, once you learn this recipe you can have fun with it and use different fillings, make it sweet or savory, or even sprinkle sugar or hard cheese on top for some added fun. By using a frozen pie dough, there really isn’t much worry about in regards to messing up the dough, but if you want to get adventurous, Martha Stewart has a great pie dough recipe – it does require a food processor though.
Breakfast Eggs & Potatoes
September 29, 2020
Breakfast can easily be one of the most creative meals of the day; if you have time for it that is. Most people however don’t have time for a nice sit-down breakfast with their family. That doesn’t mean that you can’t enjoy typical breakfast food at other times of the day!
This week’s Kid’s Kits shows that a fun, family dinner can be a perfect time to roast some local veggies, scramble some delicious fresh eggs, and enjoy breakfast for dinner! Roasting a variety of vegetables is also a great way to get kids to try new veggies and can always serve as a “refrigerator clean-out” meal when you’ve got a lot of random things left to use.
Bell Pepper & Tomatillo Quesadilla
September 15, 2020
One of the most versatile snacks/appetizers/meals has got to be the quesadilla. If you’ve got tortillas, cheese, and a bunch of random delicious ingredients you can make a quesadilla to use as a vehicle for your favorite condiment. Quesadillas are great for even the pickiest of children eaters. Everyone loves quesadillas!!
With summer produce slowing down as the nights get a little cooler, we decided to have one last quesadilla hurrah that features two summer favorites vegetables: peppers and tomatillos. If you’re intimidated by the tomatillos, just try one raw. They taste delicious and tangy, almost like a granny smith apple with a different texture. So let’s try some new veggies with this week’s kid’s kit as we make Bell Pepper & Tomatillos Quesadillas! Below you’ll find the recipe and video tutorial for preparing the dish.
Cherry Tomato Basil Bruschetta
August 25, 2020
Nothing says summer like fresh cherry tomatoes. With that in mind, for week two of our Kid’s Kits program at the Champaign Farmers Market, we’re bringing you a recipe and kit for seasonal Cherry Tomato Basil Bruschetta. Below you’ll find the recipe and video tutorial for preparing the dish.
The program is funded by the Nutrition Incentive Hub as part of a mini-grant to support our nutrition incentive program during COVID-19. The Land Connection and the Champaign Farmers Market are partnering with Champaign-Urbana Public Health District and Common Ground Food Co-op on the project. The project is also in conjunction with Common Ground’s “Cooking with Kid’s” program.
Baked Zucchini Fries with Sour Cream Ranch Dip
July 28, 2020
For week one of our Kid’s Kits program at the Champaign Farmers Market, we’re bringing you some delicious Baked Zucchini Fries with Sour Cream Ranch Dip. Below you’ll find the recipe and video tutorial for preparing the dish.