FoodieTots.com

The newest exhibit at our National Zoo opens to the public at noon tomorrow, Saturday, September 1. After lengthy renovations, the American Trail, home to North American river otters, beavers, the bald eagle, wolves and the beloved seal and sea lions, reopens with additional viewing areas, environmentally-friendly site design and water conservation features.

Of course, my interests in the new exhibit tend to the fishy side… specifically, the new Seal Rock Cafe and its sustainable seafood options. I visited this week for a preview and chatted with chef Tom Ramsey. With new food provider Sodexo, the Zoo has significantly upgraded its food offerings this summer. The American Trail’s cafe offers local and certified sustainable seafood, including a lobster roll, shrimp roll, or Hawaiian poke salad. The fish in the poke salad will change according to what’s available. (And tofu can be substituted in any dish.) It’s fresh, tasty and all served in stylish bamboo dishes.

The exhibit leads you down a quiet, shady canyon towards the seal and sea lion pools. The new viewing area gives you above and below water viewing opportunities. Lastly, the new exhibit features a tide pool splash pad — so the kids can splash around while you’re chowing down on that lobster roll. Fun!

It’s the home stretch of summer, when markets are teeming with fresh sweet corn, peppers, peaches, squash, tomatoes and melons. I’m pretty sure my kids would happily live on corn and watermelon, but the other veggies are too tasty to pass up. On a recent market trip, the foodie boy was particularly smitten with this curly-q eggplant.

To make use of as many veggies in one dish as possible, I recreated the Oyamel dish the foodie tot loved at Union Market’s summer picnic. Squash and tomatoes are diced nearly as small as corn kernels and the dish is quickly sautéed so that the tomatoes release their juices, creating a warm stew that is a perfect summer side — and the ultimate summer dish for finger-eating toddlers, too. Get the recipe below.

And speaking of market trips … our busy summer weekends have made us especially grateful to have two Sunday markets to choose from, the West End Alexandria Farmers Market (9am to 1pm) and the new Westover Farmers Market (8am to noon) in Arlington.

We paid a long overdue to our favorite Amish cheese/yogurt seller, Mr. Tom, at West End recently. Papa’s Orchard peaches were spectacular, and the kids’ eggplant/pepper/tomato binge took place under the F.J. Medina & Sons tent. We followed up our cheese snack with a Westmoreland berry and Vera’s pastries picnic in the park. (Then, turtle watching!)

At Westover, Black Rock Orchard and Bigg Riggs are is the must-visits for stone fruit — and early season apples (yes, already!). Smith Family Farm offers grass-fed meats, Blue Ridge Dairy provides mozzarella, ricotta and more, and always-popular Atwater’s Bakery and Baguette Republic have your bread needs covered.

Recipe: Quick Stewed Summer Squash and Corn

Makes 4 servings

Ingredients:
1 tablespoon extra virgin olive oil
1/2 sweet onion, chopped
2 zucchini, diced
2 ears corn, shucked and kernels cut from cob
2 large tomatoes, diced
handful fresh epazote or basil
Kosher salt
pepper
optional: crumbled goat cheese or feta or queso blanco

Instructions:
1. Prep and cut all vegetables before you begin cooking. Zucchini should be diced nearly as small as corn kernels.
2. Heat olive oil in sauté pan over medium heat. Add onion and cook until soft, about 4 minutes.
3. Add zucchini to pan and cook until just beginning to soften, about 2-3 minutes.
4. Add tomatoes to pan and cook until juices are released.
5. Add corn and simmer just until warmed, about 2 minutes.
6. Remove from heat and season with salt, pepper, and fresh herbs. Optional: top with crumbled feta or goat cheese. Serve immediately.

I know some of you are back to school already — we have a few more weeks, here, but it’s never too soon to start filing away new, fast and healthy breakfast, lunch, and after-school snack ideas. The National Mango Board helped get our creative juices flowing with a box of ripe mangos and a cookbook full of ideas. Mangos are high in vitamin C, which is important to keep our little ones healthy throughout the school year.

My soon-to-be first-grader laughed out loud when we came across the mango nacho recipe, so I knew we had to make that first. I made a few tweaks to the recipe, including adding mango puree to the caramel sauce to boost the fruit content and reduce the added sugar. (Plus, the mango makes the caramel sauce more orange — closer to “real” nacho cheese.) We’ll definitely make this again for an after-school treat.

Recipe: Sweet Caramel Mango Nachos
source: Mango Eats & Treats by Mango.org
makes 4 servings

Ingredients:

• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 6 flour tortillas
• nonstick cooking spray
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup caramel sauce
• 2 mangoes, peeled and diced

Instructions:

To prepare cinnamon cream, beat cream, sugar, vanilla and cinnamon in a medium bowl with a mixer until stiff peaks form; transfer to a bowl and refrigerate while preparing nachos.

To prepare the nachos, preheat oven to 400 degrees F. Cut each tortilla into 6 wedges. Working in batches, line a baking sheet with foil or parchment paper and spray both sides with nonstick cooking spray. Bake tortillas for 10 minutes until browned, turning halfway through until crisp. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter (or individual plates for kids to assemble their own).

Process half of the mango in a blender or food processor until smooth. In a medium bowl, pour caramel sauce and heat for 20 to 30 seconds in the microwave. Stir in mango puree. Drizzle mango-caramel sauce over tortilla chips, sprinkle with diced mango and top with cinnamon whipped cream.

Check out the foodie boy explaining how simple this recipe is. The foodie tot tried to get in on the action, too (her job was whipping the cream — she loves to work the buttons on the mixer).

You can get some fresh ideas for cooking with mangos by visiting Mango.org.

The National Mango Board challenged me to spend a week creating healthier eating and snacking habits for my family. Join the conversation and one of my readers will receive a cookbook and a chance to win a shipment of mangos and $200 gift card to Williams-Sonoma.

This is a sponsored conversation written by me on behalf of National Mango Board. The opinions and text are all mine. Official Sweepstakes Rules.

A cold and steady drizzle didn’t deter the foodie tots from seeking out more delicious eats around town this weekend. This time, it was the Summer Picnic Spectacular at the coming-soon Union Market in Northeast DC.

We love this project, from development firm EDENS, for many reasons. Modeled after foodie meccas like the San Francisco Ferry Building, it’s bringing retail back to one of the earliest market sites in Washington. It’s gathering some of our favorite local producers and brands (Trickling Springs Creamery, Rappahannock River Oysters, Peregrine Espresso, to name a few) in one beautiful location. It will have a cheese shop. And on this wet weekend, it provided good eats, drinks and fun for the whole family. And it warmed this mama’s heart to see so many other foodie tots in attendance. It’s truly a delicious time to be a kid or an adult in Washington.

Click the slide show to see the foodie tots favorites, including fried pickles, corn salad, churros, ice cream worthy of a salute, and more.

Free picture slideshow generated with Smilebox

Union Market opens September 8.
1309 5th Street NE
Washington, DC
www.unionmarketdc.com

Disclaimer: Headline is a shameless rip-off of nod to the Washington City Paper’s Young & Hungry blog. Give me a call if you want to branch out to the younger and hungrier audience.

Happy Friday! We’ve nibbled and noshed our way through the first month of our summer break with no slowing down in sight. Here are just a few things I’ve been meaning to tell you about… and remember, the Ball jar giveaway ends tonight so go comment, quick!

EAT: Ever find yourself in a rut at snack time or when packing camp or school lunches? Enter NatureBox — a monthly subscription service of healthy snacks. I don’t know about your kids, but my oldest is definitely at the point where I can offer something and have him turn up his nose. When someone else offers it, it’s suddenly magical. And if it comes in a “treasure box” in the mail? Jackpot! Our sample box contained firecrackers (sweet chili flavored), dried cherries, Sunshine vegetable chips (in yellow, green, orange and purple!), nutty granola and honey fig bars. We loved the carrot and taro in the Sunshine chips in particular. My son wondered, “Why would someone give a kid a firecracker to eat?” But then ate them, all. At $19.95 a box, which contains 4-6 different snacks, it’s pretty in line with the high-end snacks at Whole Foods. They share the same criteria we do: no HFCS or artificial sweeteners, colors or flavors. Visit their website to learn more. If you’d like to try it out, the promo code HEALTHY may be used for 25% off your first month of subscription (if choosing month-to-month — 6-month subscriptions receive 1 month free and 12-month subscriptions receive 3 months free).

PLAY: Within the first ten days of summer vacation we made one round-trip drive to New York and promptly followed that with an unplanned road trip to North Carolina (after the crazy DC storms knocked out our power during a 100-degree heat wave). So new iPhone games were definitely deployed to help keep the kids happy on the road. And a new offering from PBS Kids was right up our alley: DW’s Unicorn Adventure. In the game, Arthur’s little sister D.W. must find healthy foods to fuel up (the rainbow of fruits and vegetables), while avoiding bad foods that zap your energy (soda, doughnuts and chips). Yes, it’s a bit simplistic, but I have to admit to smiling when I hear my 5-year-old exclaim, “Oh no, a doughnut!” And while it’s just challenging enough to keep him interested, my two-year-old finds it easy enough to play around with, too.

GO: There are *so* many food festivals and parties this summer in DC. Tomorrow, the Think Local First folks cap off their Eat Local First week with a Farm-to-Street Block Party, 1:00-7:00pm on V Street NW between 13th and 14th. The foodie tots enjoyed the event last year (especially the blueberry lemonade from Busboys and Poets); those 21 or over will enjoy the beer garden featuring local brews from DC Brau, Chocolate City and 3 Stars Brewery. Visit the website for details, or just purchase tickets at the event ($15 includes food tickets; kids enter free).

Disclaimer: I received a sample NatureBox and a free download of the DW game for review purposes. No other compensation was received. All opinions, as always, are my own and/or that of the foodie tots.