Ninth Annual Children & Parents Day 2014 Featuring the Apple Fruit


The annual Children & Parents Day has evolved into Palm Beach County’s premier cultural culinary event for kids and their families mixing arts activities, kids cooking classes and culinary demos for the whole family. The apple fruit has landed the lead role in the ninth annual Children & Parents Day set for Sunday, February 23, 2014 at the historic Boynton Woman’s Club. Children & Parents Day was developed by the non- profit Museum of Lifestyle & Fashion History. The 2014 Children & Parents Day: Celebrating the Apple Fruit is serving as a prelude to National Nutrition Month and offering continued support to the State of Florida’s Viva Florida initiative. Returning as presenting sponsors are Target and Kingston Fresh, a produce company. New sponsors for 2014 are Coca- Cola and Blue Bell Creameries. A wide variety of educational, arts and crafts activities with an apple fruit theme are available at the event. Plus, local Palm Beach County artists will host interactive art activities. The artists are from ActivistArtista of Boynton Beach; Art-Sea Living Gallery of Boynton Beach; Boynton Beach Art in Public Places; and Inge Behrens of Boca Raton. Five local chefs and bakers are confirmed to contribute to the event that will include an apple-infused five course all- you-can-eat farm-to-table buffet; tastings, cooking demos and kids cooking classes. The returning featured chefs and bakers are Chef Chrissy Benoit of The Little House of Boynton Beach; Chef Phillip Herman of the Secret Garden Café and the Urban Farm; Pastry Chef Lara Fisher of Lara’s Cakes of Lantana; Pastry Chef Anna Orland of Palermo’s Bakery in Boynton Beach and baker Bonnie Brown of Bonnie’s Best Bites in Boynton Beach. Some of the apple recipes are original creations by the chefs and bakers; and some apple recipes are from the U.S. Apple Association. Other apple cuisines will be enriched by National Nutrition Month’s recommended Spices from Around the World and Herbs from Around the World. The apple cuisines will also be enhanced with Florida grown fruits and vegetables. Blue Bell Creameries will be introducing tastings of apples and ice cream. The 2014 Children & Parents Day has joined First Lady Michelle Obama’s Let’s Move campaign. Additional health components added to Children & Parents Day: Celebrating the Apple Fruit are a Get Fit with the Apple Fruit exercise activity by the Zoo Gym of Boynton Beach; and health screenings by Florida Health Palm Beach County. Families in attendance will enjoy the sounds of the Lake Worth High School Steel Band and jazz music by Greg Kokus. An apple orchard created for Children & Parents Day is available for the souvenir photos. “Granny Smith” will also be making personal appearance and conducting storybook reading. The legacy of Granny Smith is that she cultivated the green apple in 1868. There are now more than 7,000 varieties of apples. The origin of the apple is Asia in 328 BC. Apples were introduced in North American in the 17th century by colonists. The apple fruit is very nutritious containing dietary fiber, protein and Vitamin C. Families in attendance will also meet local farmers from the Florida Farm Bureau Federation. Student volunteers are from American Heritage School of Boca/Delray, National Honor Society of Palm Beach Lakes High School and the South Tech Culinary Academy. The Boynton Woman’s Club is located at 1010 S. Federal Highway in Boynton Beach. Tickets for Children & Parents Day purchased in advance of the event are $15 per person and free for children under age 3. Tickets purchased on the same day are $25 per person and free for children under age 3. Fees include all-you-can-eat buffet, all arts and crafts, activities and all entertainment. Tickets can be purchased at For more information call 561-243-2662. Here is a sample recipe from the U.S. Apple Association: Apple-Cheddar Mac and Cheese by U.S. Apple Association Prep Time: 25 minutes Baking Time: 30 minutes Yield: 4 (1 1⁄4 cup) servings Ingredients: 1 1⁄4 cup dry elbow macaroni (5 ounces) 1 1⁄2 cup small diced, unpeeled, tart green or red apples 2 tablespoons butter 1⁄4 cup finely chopped onion 2 tablespoons all-purpose flour 2 1⁄4 cup whole milk (lower fat milk can be substituted) 1 small bay leaf 2 1/3 cup shredded sharp white or yellow cheddar cheese (about 10 ounces) 1⁄2 teaspoon dry sherry Salt to taste Ground white pepper to taste 1/3 cup plain panko (Japanese bread crumbs – regular bread crumbs can be substituted) Directions: 1. Preheat oven to 350° F. Butter a 11/2-quart round casserole; set aside. 2. Cook pasta in large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking; drain well. Return pasta to saucepan. Add apples. 3. Meanwhile, melt butter in medium heavy saucepan. Add onion and cook over medium heat about 3 minutes or tender. Stir in flour; cook and stir about 1 minute or until fragrant. 4. Slowly stir in milk with wire whisk. Bring mixture to a gentle simmer, stirring constantly. Add bay leaf. Reduce heat to low and cook sauce for 10 minutes, stirring often. 5. Remove and discard bay leaf. Stir in 2 cups of the cheese and dry sherry. Cook and stir about 1 minute or until cheese is melted. Remove from heat; season to taste with salt and pepper. 6. Add cheese sauce to pasta-apple mixture; gently stir until well combined. Transfer mixture to prepared casserole. Sprinkle with remaining 1/3 cup cheese and panko. Bake, uncovered, in preheated oven about 30 minutes or just until heated through and lightly browned. Let stand about 5 minutes before serving. Sweet Potato Apple Soup Ingredients:

  • 1 cup chopped yellow onion
  • 1/4 cup sliced leeks (whites only)
  • 4 large Granny Smith apples, cored, peeled and quartered, plus 1 Granny Smith apple, cored and sliced thinly, for garnish
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 3 cups evaporated milk
  • 6 small sweet potatoes, peeled and sliced 4 ounces brie cheese, cut into small slices to over

Directions: Spray a soup pot with cooking spray. Add the onion, leeks and 4 of the 5 apples. Sautée over medium heat until softened, 5 to 7 minutes. Add the chicken broth, bay leaf, and thyme. Bring to a boil, reduce heat to low and simmer for about 15 minutes. Remove the bay leaf. Turn off heat and set the mixture aside. While the broth mixture is cooking, combine the evaporated milk and potatoes in a separate saucepan. Cook over medium heat until the potatoes are tender, 15 to 20 minutes. Stir frequently. Pour the potato mixture into the soup pot. Stir to mix evenly. In a blender or food processor, puree the soup in batches until smooth, adding the pieces of brie cheese while pureeing. Return the pureed batch to the soup pot and heat until warmed through. Ladle into individual bowls and garnish with diced apple. Serve immediately.