Getting kids to eat veg

A survey of 1,500 children around the UK has shown that it’s not all bad news when it comes to kids and vegetables.

On average, children aged 3-11 recognised over 80 per cent of fruit and veg in organic vegbox company Riverford’s summer challenge.

The vegetables children were asked to identify included commonly available carrots, potatoes and broccoli as well as the more unusual kohlrabi, globe artichokes and fennel. Three quarters of children said they eat at least half of the fruit and veg, 4 per cent said they eat them all, and only 5 per cent said they eat less than a quarter of them.

Riverford, which is partnered with Stockley Farm in Cheshire, also quizzed kids on their favourite and least liked fruit and veg. Carrots came out on top, followed by sweetcorn and broccoli. The most disliked veg was Brussels sprouts then courgettes.

John Walton who produces vegetables for Riverford at Stockley Farm said: “We’re really encouraged that not all children think milk comes from cartons or tomatoes in tins. With kids going back to school and getting into a healthy routine after the holidays, lots of parents will be trying to get them gobbling their greens again.

“We’ve always thought that the more engaged you are with your food, the more likely you are to eat it, so with Riverford we give out lots of free recipes each week to help people cook and we encourage customers to visit our farm. These results seem to back up our theory: the children of Riverford customers eat a wider range of ‘weird’ veg than those of non-customers.

“If you’re still struggling with those dreaded courgettes see if you can win the kids over with our Chocolate Courgette Cake recipe - they’ll never realise there are vegetables hidden inside.”

Chocolate Courgette Cake recipe

Ingredients
- 120g softened unsalted butter
- 125ml sunflower oil
- 100g caster sugar
- 200g soft brown sugar
- 3 eggs, lightly beaten
- 130ml milk
- 350g plain flour
- 2 teaspoons baking powder
- 4 tablespoons cocoa powder
- 450g courgettes, peeled and finely grated
- 1 teaspoon vanilla extract

Method
Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.

Sift the dry ingredients together and fold them into the mixture. Stir in the courgettes and vanilla, then spoon the mixture into a 20 x 35cm baking tin lined with baking parchment. Place in an oven preheated to 190°C/Gas Mark 5 and bake for 35–45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares whilst still warm.

National Organic Fortnight runs from 3 - 17 September 2010. To find out more about getting engaged with your food visit www.riverford.co.uk or www.soilassociation.org.