Kids cooking and eating patterns change with the seasons. During springtime they are more apt to want lighter and brighter foods.
Author Amy Houts, in her book Cooking Around the Calendar With Kids — Holiday and Seasonal Food and Fun, offers a wide choice of foods that deliver springtime flavors. For May Day, Mother’s Day, Independence Day, and just about every occasion in-between, these recipes will get kids in the kitchen whipping up their creations.
Here is a little pumpkin trivia:
Photo credit: Wikipedia Photographed in Canada
Pumpkins have been grown in America for over 5,000 years.
Six of the seven continents grow pumpkins. Antarctica is the only continent where they won’t grow. They are even grown in Alaska.
Colonists made pumpkin pies by filling a hollowed out pumpkin shell with milk, honey and spices and then roasting them over hot ashes. Did they learn this from the Indians?
Many consider the pumpkin a vegetable but it really is a fruit. As a type of squash, it is member of the gourd family and is related to cucumbers, gherkins, and melons.
