Montreal Gazette

Laval writer welcomes her children into kitchen at an early age

- SUSAN SCHWARTZ

Sparking a child’s curiosity about food early on can make for a lifelong interest in cooking, eating — even farming, writes Montreal-area urban homesteade­r, mother and blogger Aimée Wimbush-Bourque in her informed and informativ­e new book, Brown Eggs and Jam Jars (Penguin Canada Books). Here are some of her tips on welcoming children into the kitchen well before they’re able to prepare dishes on their own — and helping them thrive there.

Teaching starts at the grocery store: Teach toddlers the names of fruits and vegetables; talk with older children about such issues as cost comparison­s. Don’t let the children make demands about what to buy, but include kids in some decision making because you do want to help them feel you’re considerin­g their tastes. Ask questions like “Should we cook spaghetti or fusilli with our sauce tonight?”

Safety rules: Set guidelines in the kitchen and stick to them: Knives, small appliances and anything potentiall­y toxic need to be put away.

The right equipment: Think a sturdy stool, a child’s apron, and tools small enough to fit easily into small hands.

The right recipe: Choose one with simple steps children can carry out themselves — and one that yield delicious results. Wimbush-Bourque suggests a one-bowl recipe for carrot-spice oatmeal muffins.

Talk, smell and taste together: Explain, in simple terms, what you’re making. Talk about each ingredient — and what makes them special.

Relax and enjoy your time together: Cook together on the weekend, when you’re more relaxed — and not on soccer night or when you’re otherwise rushed to get dinner on the table.

End with cleanup: This is the time to teach kids that cleanup can be a fun part of cooking, too. Have them rinse the dishes or unload the dishwasher, for instance. “And don’t forget: Praise is invaluable, as is plenty of patience on your part,” writes Wimbush-Bourque.

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 ?? TIM AND ANGELA CHIN ?? Clara Bourque rolls out pizza dough. From Brown Eggs and Jam Jars.
TIM AND ANGELA CHIN Clara Bourque rolls out pizza dough. From Brown Eggs and Jam Jars.

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