We have over 10 summer camp locations this year and having a blast teaching kids to cook with the freshest, summer produce.  Whether your child can attend a camp or class, or not – summer is the perfect time to enjoy the extra daylight and laid back schedules to have great food for the whole family.
In addition to the Central Virginia classes, we have partnered with a national online children’s summer learning game – Brain Chase!  The adventures just began June 20th, so there is still time to get involved in solving weekly challenges to earn clues that could lead one lucky and smart kid to $10,000.  Check out Brain Chase for more information.
Chef Ann Butler
Founder – Edible Education

Cooking Tip of the Day: We love tomatoes!

Whether grape, roma, beefsteak or early girl – nothing tastes like summer more than a backyard garden tomato.  If Bon Appetit ever asks – what is always in your kitchen – tomatoes are definitely the answer.  Their versatility is amazing and easy to use in many recipes. Check out our easy Pico de Gallo recipe for your next tortilla chip snack.

Pico de Gallo

Serves 10   You’ll need:  6 medium tomatoes – diced, 6 scallions, chopped, 1/2 cup chopped cilantro, 2 small red peppers, 2 limes, juiced.  Assemble all ingredients in a bowl and let sit for 15 minutes before eating. This is a super kid snack when they get to assist in cutting!Pico de Gallo

Click here to read more Cooking Tips for Kids.

Monthly Recipes: July

Fruity American Flag

Prep Time: 10 minutes Cooking Time: No time at all Prep Time: 10 minutes
  • 2 cups watermelon, diced
  • 1 cup blueberries
  • 1 cup feta cheese, diced

Equipment: Knife, cutting board

Here’s how: With blueberries still seasonal, and watermelon in abundance — all you need in addition is a good-quality feta cheese to create this dish. Get the kids involved, add toothpicks, and enjoy!

Step 1: Slice in half 1 fresh watermelon

Step 2: Cut into thinner slices, then remove fruit and dice

Step 3: Place watermelon in three rows on large plate or baking sheet (leave room for feta cheese)

Step 4: In between rows of watermelon, add in 2 rows of feta cheese

Step 5: In corner, place a small bowl and fill with blueberries

Did you know: Blueberries are actually one of America’s few indigenous foods, grown here for the last 13,000 years — quite fitting to serve on Independence Day!

Homemade Ice Cream

Prep Time: about 30 minutes Cooking Time: about 30 minutes Prep Time: 1 hour
  • 2 vanilla beans, split lengthwise and scraped
  • 2 cups milk, chilled
  • 6 large egg yolks
  • 3/4 cup sugar, plus 2 T
  • 2 cups heavy cream
  • 1 t pure vanilla extract
  • Equipment: knives, measuring spoons, cups, bowl, saucepan, electric mixer
  • Step 1 In a medium saucepan over medium heat, combine vanilla beans and scrapings with the milk. Bring to a gentle boil. Remover from heat and let steep, covered, for 30 minutes
  • Step 2 Prepare an ice bath; set aside. In a bowl of an electric mixer, fitted with the whisk attachment, beat egg yolks and sugar on medium high speed until thick and pale, about 4 minutes.
  • Step 3 Place milk mixture over medium-high heat; bring to just a simmer. Slowly pour about 1/4 cup hot milk mixture into egg yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
  • Step 4 Return mixture to saucepan; stir with wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3-5 minutes. Custard should retain a line drawn across the back of the spoon with fingertip.
  • Step 5 Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled.
  • Step 6 Stir in extract.
  • Step 7 Freeze in an ice cream maker according to manufacturer’s instructions.

Edible Education TV

Edible Educator Affliates program

6502e929-bd0c-4ad3-a0d2-ee0c3558d072Want to help the kids in your area learn to cook real food? Become an Edible Educator!

Who: There are three groups of people who are successful Edible Educators™.

  • Foodpreneurs  These serious foodies are people with a passion for changing how the next generation thinks about food.
  • After-school Providers — These folks love working with kids and benefit greatly from bringing the Edible Education™ experience to their program. Not only do they add a wonderful regular educational activity to their curriculum, they earn extra money for their program during the school year, and during summer’s, too!
  • Dieticians and Health Coaches — These experienced professionals are able to couple their deep knowledge of nutrition with our proven chef-created curriculum. We not only teach the how to be chefs, we help them add a hands-on cooking lessons to their sessions with adult clients, as well as hospital and aging patients.


School Enrichment

kids measuringSchool enrichment classes never tasted so good.  Our classes are one hour and are offered in 4, 5 or 6 week sessions. Students enjoy themed cooking lessons with seasonal and sensational foods, for students K-G8.

The Edible Education hands-on curriculum gives students confidence in the kitchen. Students prepare three to four recipes per class.

Our trained chefs provide step-by-step, age appropriate, hands-on instruction for your kids, which makes learning to cook real food fun for everyone! (more…)