When young Patrick O’Shanahan wakes up one morning to find a cow in his kitchen, his usual boring breakfast routine becomes an entertaining adventure in cooking from farm to table. An illustrated children’s book by Diana Prichard, The Cow in Patrick O’Shanahan’s Kitchen (Little Pickle Press, November 17, 2013), is not only charming, it helps children (and grown-ups alike) understand where their food comes from.
Recently I had the opportunity to speak with Diana and asked her one simple question: why did you write this book?
“As both a mother and farmer, I’m passionate about the future of food and our agriculture system. I think we’re seeing the effects of kids not knowing where their food comes from right now in an entire generation of adults who grew up, formed preconceived notions and developed deeply seated opinions about food and farming with absolutely no frame of reference or basis of knowledge. It’s something that gives corporations wide open opportunities to exploit consumers’ fears, and something that puts the future of agriculture and food in danger. I don’t want to see that happen again in the next generation and I think youth is where we really have to be proactive. With any luck I can hand off not just a farm to my kids, but also a generation of their peers who are informed enough to help them create a country in which that farm can continue to grow and flourish. That’s my ultimate goal. ”
This is a great book to teach your kids the value of eating local straight from the farm.
Lastly, I hope you also enjoy this Challah French toast recipe topped with orange infused maple syrup inspired by the book.
Recipe: Challah French Toast Recipe
A simple delicious recipe for Challah French Toast topped off with an orange infused maple syrup. Perfect for breakfast or brunch.
- 3 large eggs
- 3/4 cup half-and-half or milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fresh orange or lemon zest
- 1/4 teaspoon kosher salt
- 1/2 large loaf Challah Bread, cut into 3/4-inch slices
- 1 tablespoon unsalted butter
- orange infused maple syrup (2 tablespoons orange marmalade plus 3 tablespoons real maple syrup)
- In a shallow bowl mix the eggs, milk, vanilla, cinnamon, zest and salt with a whisk.
- Heat a large non stick saute pan to medium heat.
- Soak cut slices of bread in the egg mixture on both sides.
- Grease the pan with butter.
- Cook each side for 1 minute or until golden brown.
- Serve with orange maple syrup.
*To make the syrup, heat the orange marmalade and the maple syrup in a small saucepan. Bring the two ingredients to a low simmer and then immediately turn off the heat. Whisk the sauce until the marmalade is thoroughly mixed with the maple syrup.