Kids Love Pink Veggies!

We are excited to bring you this month's post from Katie Blauser, the creator of Eat Pretty Darling. Each month on our blog we feature a "Color of the Week" that corresponds with Veggie Buds Club's veggie of the month. June's veggie is RADISHES so we're focusing on PINK veggies this month!

Katie Blauser is the mama of two boys, wife of a picky eater, and food lover at Eat Pretty Darling. She believes in making food fun, healthy, & pretty! Katie’s not only outnumbered by boys in her little family, but also by picky eaters. She loves trying to find new ways to get both kids and adults to eat healthy while making food pretty yummy, pretty healthy, and pretty fun! Find Katie on Instagram (@eatprettydarling), where she shares colorful and cute food ideas for both picky and adventurous eaters.

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Color of the Week - PINK

We have officially scoured the grocery for all things pink! My toddler always asks “What’s this?” when we go on our hunt and I love telling him about all the new food he is discovering. Try replying with “Want to try it?!” instead of “I don’t think you’ll like it.” Putting the thought into their minds that they probably won’t like it usually leads to them not liking it, even if they actually do. So let’s eat PINK!

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Pink Food Ideas

There are more out there, but here’s a list to get started! 

• Radishes
  
• Watermelon
  
• Raspberries
  
• Pink Lemons
  
• Rhubarb
  
• Pink Grapefruit
  
• Dragon Fruit
  
• Pink Lady Apples
  

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Pink Pickled Radishes

Ingredients

• 1 bunch radishes
• ½ red onion
• 1 cup apple cider vinegar
• 1 cup water
• 3 tablespoons honey or maple syrup
• 2 teaspoons salt
• 1 teaspoon ground mustard ( can use seeds as well )

 Directions

1. Slice off the tops and bottoms of the radishes, then use a sharp knife or mandoline to slice the radishes into thin rounds (we used a crinkle cutter for a fun shape! ). Pack the rounds into a mason jar.
2. Prepare the pickling liquid: In a small saucepan, combine the red onion, vinegar, water, honey, ground mustard and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
3. Let the mixture cool to room temperature in the jar. Cover and refrigerate. The pickles will keep in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.