Get your kids excited about local & fresh food on this week's episode of Feeding the Future. Orianne Cosentino is joined in the studio by Jeanne Hodesh and Samantha Hill of GrowNYC! Orianne starts off the episode by talking about the cultural relevance of open-air markets across the world, and how they are important to local economies and health. Later, hear about the history of GrowNYC, and all of the different programs they support and organize. Samantha shares her expertise as the Youth Education Coordinator and discusses the importance of engaging kids and teaching them to think about the origin and content of their food. Hear about some of GrowNYC's market field trip programs! This program has been brought to you by Whole Foods. Thanks to takstar for today's tunes.


"We don't want to tell kids what not to eat, but get them thinking about what's in their food, where it comes from. We want them to become curious eaters. [15:20]

"As adults, we are really close-minded. That's why I like working with kids... that negativity is a learned behavior." [18:45]

-- Samantha Hill on Feeding the Future


Perfect for cooking all those beautiful summer veggies!

(Serves about 8)

1 onion, coarsely chopped

5 cloves garlic, minced

1 inch piece of fresh ginger, grated

1 teaspoon turmeric

pinch cayenne

1 handful of parsley and cilantro sprigs, tied into a bouquet

1/2 (small) head of cabbage, cut into wedges

2 fennel bulbs, cored and chopped into large pieces

1/2 pound turnips, peeled and chopped into 2 inch pieces

6 carrots, peeled and halved, chopped into large pieces

1 can whole plum tomatoes and their juice (15 ounces)

3 zucchini, chopped into 2 inch pieces

2 sweet potatoes, peeled and chopped into 2 inch pieces

1/4 lb. green beans, cut into 1 inch lengths

3-4 cups carrot or tomato juice

2 jalapeño or chili peppers (optional)

2 tablespoons butter

1 tablespoon harissa (or to taste)

1 tablespoon sugar

salt and pepper

2 cups cous cous

1 teaspoon salt

1 tablespoon oil

4 cups boiling water

2 tablespoons butter

• Preheat oven to 400F degrees.

• Add all ingredients to a large baking dish, season well with salt and pepper. Add water, if necessary, so liquid comes halfway up the height of the vegetables

• Cover the dish loosely with foil and place in the oven for 30 minutes.

• Remove foil and continue to cook until all vegetables are tender, 30-45 minutes more.

• Meanwhile prepare the cous cous. With a fork, mix 2 cups of cous cous with salt and oil in a bowl until oil is well distributed. Place boiling water in a measuring cup and drop in the butter. Pour water/butter mixture over the cous cous and cover with a clean kitchen towel or plastic wrap for 5 minutes or until cooked.

• To serve: Ladle a few spoonfuls of the cooking liquid over the cous cous to rewarm. Mound cous cous on a large serving platter with braised vegetables and the sauce surrounding it. Place jalapenos on top, remove herb bouquet.

Variation: Mix in any veggies you like; pumpkin, cauliflower, celery root, mushrooms, etc.