Crisp, clear water. Clear blue sky. An 18-foot canoe. Camp Wampameo. A cairn to Tom Thompson. A yellow portage sign. The beaver dam. And finally, a glint of orange that took 6 hours to find – we are at the perfect campsite in Algonquin Park.

My husband Scott and I have always loved camping, especially when we get as far north as Algonquin. Since having children we have been hesitant to commit to such an expedition, easing Kate and Will (and ourselves) into short camping escapes to some great Ontario Parks.

We decided early this year that they were old enough (and we were strong enough mentally) to get the kids in a canoe and do some interior camping. With all the permits set, our lake chosen, and the canoe rented all we had to do was pack our gear and figure out the menu.

I came to the realization during this exercise that it is much easier to prepare a menu for adults than it is for a family.

I had to keep in mind that there would be no refrigeration available – I couldn’t bring milk or mini yoghurts, staples of their diet. I routinely make a veggie chili that stays frozen until night #2, not an option that Kate and Will would dare eat. Pancakes, bagels with peanut butter and nutella, oatmeal, cup of soup, cucumbers, baby carrots and of course, s’mores, are all things that worked for this journey.

The item that was far and away the biggest hit was actually made by the kids – GORP – Good Old Raisins & Peanuts – our version of it anyway. Always one of my favourite things to put together for camping, I let Kate and Will try their hands at it. Here is their ingredient list:

• pretzels
• sunflower seeds
• pepitas (pumpkin seeds)
• yogurt covered peanuts (great when they melt and make everything stick together)
• beer nuts
• banana chips
• Reese’s Pieces

Paddling, hiking, bear bells, loons, baby moose, a family of otters, swimming and filtering water – all elements of a fantastic three-day trip that will not be forgotten for a lifetime.

Megan Armstrong ~ In the Kitchen with Chef Megan

The summer weather in the hills continues to be gorgeous. What could be better than eating popsicles and running through the sprinkler?

Making them yourself, of course!

While driving to Granny’s house, Kate and Will gave me the breakdown of how this adventure would pan out. We would gather our ingredients while at Granny’s and the next day our fun would begin.

Kate and Will assembled the four simple ingredients while I got the food processor ready.

After washing the fruit the kids threw it in the bowl of the processor then added the juice.

Once smooth, I folded in the yogurt, and voila, we had our popsicle smoothie mix that would not only be refreshing and satisfying – but healthy as well.

While the initial process is quick – just blending together a few ingredients – the freezing time seems endless. I decided to do ours after supper, this way the kids would wake up to frozen treats and we would not have to listen to ‘are they done yet?’ every 10 minutes. Of course they didn’t get to feast on their popsicles at 7 a.m. though! That would have to wait for me to get home from work that afternoon. We ran inside as soon as we pulled in the driveway and made a beeline for the freezer. It took a bit of work to loosen the popsicle from the mould (Kate still doesn’t know that I broke the first one I pulled out) but once out we enjoyed these handmade treats. They were smooth and creamy and certainly helped cool us down.

William takes a bite of his homemade popsicle.

Berry Fun Popsicle

1 cup strawberries – washed and hulled

1 cup blueberries – washed

¼ cup juice – we used orange

1 cup plain yogurt (lowfat)

Puree the berries and juice, mix in yogurt, pour into holders and wait for them to freeze.

Seven-year-old Kate’s guide to the perfect popsicle:

1. Get some juice – your favourite
2. Mix up the good stuff in the blender
3. Pour everything in the ice cube trays
4. Cover with plastic wrap and stick in toothpicks
5. Throw in the freezer
6. Eat!

Megan Armstrong ~ In the Kitchen with Chef Megan

For those of you who have been out picking strawberries or are heading to a strawberry festival this weekend, look no further for a surprise dessert kids can get hands-on with – Chocolate Dipped Strawberries.

I attempted this with my little ones to see if it was something everyone would be able to do. The verdict is yes, anyone can do it. So don your aprons and get into the kitchen to treat your family to some yummy, gooey Canada Day goodness that is easy and fun.

Here is what you will need:

• 1 pint (or more, depending on how many you would like to do) strawberries – remember to wash and dry them well.
• 1-2 cups chocolate chips (milk, dark or semi-sweet, your preference)
• A shallow pot
• A bowl – for use as a double boiler
• A baking sheet – lined with either parchment or wax paper
• 1 or more children!

Pretty and easy!

Put the pot of water on the stove over medium to high heat. Place chocolate chips in the bowl and put that bowl on top of the pot. Allow the chips to melt – stirring occasionally to melt evenly and keep the chocolate smooth. Once melted, take the bowl from the heat and allow to cool slightly.

To dip the strawberries, grab tightly by the leaves begin dipping in the chocolate. Be sure to hold the bowl for the children (it may be too warm for them to touch). Once the berries are adequately covered place on the lined baking sheet. Place in the refrigerator to cool. Once hardened, display them nicely on a decorated plate and prepare to amaze your family with a delicious treat.

Happy Canada Day!

What was just a thought during March break has turned into something to watch and nurture during summer break.

Kate and William digging in the dirt of their Bolton backyard container garden.

We were so hopeful that all of the tiny seeds would turn into fabulous, bountiful plants.

However, such was not the case.

I was wary of planting the broccoli that Kate was so very adamant about. My apprehension, as it turns out, was not in vain. Of all the seeds we planted the broccoli was the first to perish. They did not take well to the tempering between their nice warm spot in the kitchen and the wind or afternoon shade of the backyard.  Unfortunately the broccoli was not the only one to succumb to the transfer. We lost our dill and nasturtium and then somewhere along the line we lost the zucchini and pumpkin!

To our amazement, we discovered a new seedling (it could be either vegetable) while playing outside last week. What did survive beside this mystery plant? Well, let’s just say there will be an abundance of peppers and tomatoes at our house this summer.

Our job this past weekend was to get these plants into some soil. Kate and Will chose their own pots to put their plants in (unfortunately the garden isn’t big enough yet to plant our veggies). We broke out the gardening gloves and started to dig.

They were both very excited that they have had a hand in growing these little plants. They cannot wait to see to see the first little blossoms, or to pick the first vegetable.

Kids love permission to get dirty!

I cannot wait for them to try the magic they have both created…

I look forward to spring every year. It means the start of the growing season, the opening of Farmer’s Markets and the start of Ontario-grown produce.

As wonderful as it is to go to our local grocery stores in the dead of winter to pick up a pint of strawberries, I believe in seasonality. I believe in supporting the community around me and those that work so hard to provide for us during the seasons.

I also love to grow my own. I don’t have a huge yard by any means, but I do have the space to grow the little extras that look and smell great in my garden. I love the idea of walking out my back door to snip some herbs to add to a marinade or salad. I love the smell of a warm tomato fresh from the vine. It is because of these things that I plant herbs and tomatoes and anything that I believe my children will enjoy watching grow and then eating.

This year Kate and I went to our local garden centre, picked up our peat pots in their own hot house, along with the seeds she thought would be fun to grow. I have mixed thoughts on how our seedlings will fair once in the garden – Kate has all the faith in the world they will be fine.

We started broccoli, heirloom tomatoes, yellow grape tomatoes (which neither child will eat), zucchini, pumpkins,peppers and dill. We started the seeds a few weeks back and were amazed how quickly they sprouted.  Not all of them have sprouted – my guess is too much water or they were old seeds – regardless, the kids are happy with what has come up.

With the early warm weather that we have been experiencing for the past couple of weeks I am amazed by what has already been popping up in my garden and I am looking forward to getting out to clean up and add our seedlings to the landscape of my garden.

I will keep you up to date in upcoming posts…and comment on the blog to let me know how your garden is doing this spring!

Easter has always been one of my favourite holidays. As a child it was always so much fun to shop for a new outfit and to await the arrival of the Easter Bunny. Waking up on Easter Sunday to scour the house, trying to find more eggs and jelly beans than my older brothers. We always did something with family, either at our house or one of theirs.

Young William and Kate Armstrong rolling their sleeves up with mom in their Bolton kitchen.

These days I love to see the sheer joy on the faces of my children.  I am uncertain who has more fun at this time of the year, me hiding the treats, or the kids when they find what they have been so desperately looking for.

As my children Kate and Will get older, the fun associated with this holiday grows. It isn’t just about finding candy, or getting dressed up, or the Easter Bunny. It’s about decorating and family and being together.

As much as I love being fancy, I don’t always have the time in my busy schedule. I also want to have the kids help as much as possible, so that when they grow up they can share their experiences with their families. With this in mind I went for ease of execution on the baking front – I opted for a boxed mix with butter cream icing – and made delicious Mini Easter Cupcakes. To make it our own (and incredibly fancy) I added food colouring (gels), jelly beans and mini eggs and brought out my piping bag for the icing. I also grabbed some themed mini paper cups from the bulk store (you can find them at Wal-Mart or grocery stores as well).

I used the directions on the box for the batter, but they don’t have cooking times for mini cupcakes – I started my timer at 9 minutes, which worked perfectly. Always test the centre with a toothpick, if it comes out clean they are ready to come out. Once cooled, I iced the tops two ways. The first was with a knife, the second was with piping. It was at this stage that I let the kids take complete creative control and where the fun really began.

Voila – the Easter Cupcake Masterpieces!

Megan Armstrong is a chef who thinks that good food should be healthy, delicious and fun. She works hard to keep her son (4) and daughter (6) happy and healthy by introducing them to a wide range of food from around the world.