Cooking class for children, young vegetables in the kitchen

15 young cooks are crammed into the kitchen of the community center in the village of Eckartshausen. They are the gourmets today.

The peasant women of Eckartshausen-Langenbergheim were invited to a children’s cooking class with nutritionist Rita Schierhorn. 2013 was the first. Some of the children have already participated several times. At 14, Janine is the oldest and most experienced. The youngest five-year-old twins Ella and Greta carry their own sharp knife. She lies incredibly safe in your hands, you skillfully cut vegetables. Rita Schierhorn explains the tunnel hold to the young vegetable. If you want to process a carrot or cucumber, cut it in half to get a smooth surface. Then the fingers of the left hand are formed, with which the vegetables are held, in a tunnel or a kind of claw. With your right hand you can carefully cut with the knife without catching your fingertips.

Click for the three course menu

There is a lot to cut: cauliflower, carrots, parsley root. Frozen peas can also be added to vegetable soup. The main course is a pan of chicken and carrots, accompanied by creamy mashed potatoes, and a fruity gourmet quark is served for dessert.

Veggies and bowls juggle in the kitchen, kids frolic in small groups when they’re not curious to see what the others are up to. Rita Schierhorn, Ilka Stürtz, Trautel Sellheim, Heidi Freundt and Brigitte Busch are quite challenged.

Participation is free thanks to a support program, the ingredients and even the parcels for the farmers are covered. As part of the Integrated Climate Protection Plan 2025, the Hessian Ministry for the Environment, Climate Protection, Agriculture and Consumer Protection finances the cooking courses. Children learn a lot about fresh food, how to process it and how to prepare delicious dishes, how easy it is, how fun it is and how good it is. At the same time, climate-conscious action should also be broadcast. The children collect the remains of the greenery in a large animal bowl.

Rita Schierhorn is a nutritionist and has been working for a long time in nutritional consultancy for the German Society for Nutrition (DGE). She gives cooking classes in adult education centers and clubs, and is invited by schools and kindergartens. She and the other women have a great time with the children. »By cooking together, children acquire a special bond with food. They find out where they come from and how they prepare them themselves.« Why are the peas for the soup frozen? Because they are harvested in June, July and August. The carrots are still fresh until the end of November. Brussels sprouts and beets are currently booming, as are kale and savoy cabbage. In this way, children can imagine something under the terms of seasonality and regionality.

It was fun for everyone, especially the older ones who want to try the recipes at home. This is how peasant women like it: Rita Schierhorn appeals to parents: »Cook with the children, let them try it. You did a great job here. « Everyone had a good time and it was good. Then the dishwasher calls. It’s quiet again in the community center at a quarter to two.