Fun Fall Activities!
Crunching leaves, searching for pine cones, tasting fall fruits and vegetables are just a few fun fall activities!
Below, we’ve put together a list of fall activities that will be sure to delight the whole family!
- Leaf exploration – Even though fallen leaves can sometimes seem like a mess, it is fun for little ones to explore and engage their senses. From the crunch, crunch (feeling and sound) of walking through leaf piles to the artistic possibilities of leaf collages and painted leaf prints, opportunity awaits you right in your backyard!
- Peter Piper – Our story time friend Peter Piper doesn’t have to be the only one to benefit from produce picking. With apple orchards sprinkled throughout communities and pumpkin patches just as common, taking your baby on an apple, pumpkin or gourd hunt is sure to be a hit. Colors, textures and smells will leave the whole family feeling satisfied!
- Hayrides – While you’re out picking pumpkins, why not take your little one for a spin? Much like fairs in the summertime, hay rides are sure to excite even the most timid baby and can provide an unforgettable experience for mom and dad, too!
- Pumpkin everything – Or anything at all! Cooking can be a great way to spend time with your little ones with the added benefit of a tasty, and nutritious treat to share at the end. From pumpkin muffins, to butternut squash soup (see below for a fun recipe you and your little one can make together) veggie loafs and more, baking will fill your tummies and your hearts with warm, nutritional goodness! For those who are not yet ready for munching, our apples sweet potatoes pumpkin + blueberry puree will allow them to experience yummy flavors.
Beautiful Butternut Squash Soup
What you need:
About 1 ½ butternut squash, peeled, cut into 1-inch dice
Olive oil, for roasting
8 sage leaves, finely chopped
4 tablespoons unsalted butter
1 onion, chopped
Seeds from 10 cardamom pods, crushed (optional)
4 cups Imagine® Organic Vegetable Cooking Stock
Finely grated rind and juice of 1 orange
The Greek Gods® Lebni sour cream or The Greek Gods® Traditional Plain Greek-Style Yogurt to serve
What to do:
1 – Preheat the oven to 400°F.
2 – Put the squash cubes in a roasting pan, drizzle with a little olive oil, and sprinkle with the chopped sage. Toss the cubes so that they are well coated in the oil, then roast them in the oven for 15-20 minutes or until the cubes are soft and turning golden. Remove the squash from the oven and set aside.
3 – Melt the butter in a large saucepan over medium heat, then add the onion and sauté until soft. Add the crushed cardamom pods (if using), the vegetable stock, and the orange rind and juice. Then add the squash. Give it all a stir and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until all the ingredients are soft and pulpy and the liquid has reduced a little. Remove the pan from the heat and use a handheld immersion blender to blend the mixture until smooth.
4 – Serve the soup with a dollop of The Greek Gods® Lebni sour cream or The Greek Gods® Traditional Plain Greek Yogurt!
Digging out the squash seeds with a spoon is a great way to get children involved in the early stages of the soup, as well as sprinkling the sage before roasting. Ask your little one to watch as you blend the soup – can they see how it changes before their very eyes? However, be careful that the hot liquid doesn’t splash.