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Exploring Farmers' Market Cookin Kids
Cookin' Kids

Cooking Kids logo10 a.m. to approx. 12:30 p.m.


If your child is a culinary master in the making or just loves to help out in the kitchen, the Beverly Hills Farmers’ Market is the place to be.

Youngsters are welcome to enjoy Cookin’ Kids the 2nd Sunday of each month as part of our Kid Zone. Children will be introduced to fresh fruits and vegetables based on what’s in season. They will be able to taste the featured item of the month, learn about its health benefits, meet the farmer and get recipes that they can easily prepare at home.

This is a free event. Children must be accompanied by an adult and can drop by and participate anytime during the session. The Kid Zone includes pony rides and a petting zoo for a nominal fee every week  from  9 a.m. to 1 p.m. brought in by So-Cal Animals.

 

 

Three-Berry Pie

Recipe sourced from EPICURIOUS

Ingredients:

1 cup granulated sugar

3 tablespoons cornstarch

2 tablespoons quick-cooking tapioca

¼ teaspoons salt

3 cups fresh blackberries

2 cups fresh raspberries

2 cups fresh blueberries

Pastry dough (your favorite pie dough recipe divided into two pieces)

1 large egg, lightly beaten

1 tablespoon sanding or granulated sugar

 

Preparation:

-Put a large baking sheet in middle of the oven and preheat oven to 450°F.

-Whisk together granulated sugar, cornstarch, tapioca and salt, then toss with the berries.

-Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13- inch round and fit into pie plate.  Trim edge, leaving a ½- inch overhang.  Chill the shell while rolling out dough for top crust.

-Roll out remaining dough on lightly floured surface with floured rolling pin into an 11- inch round.

-Spoon filling into shell, then cover pie with 11- inch round pastry round and trim with kitchen shears, leaving ½ - inch overhang.       

-Press edges together, then crimp edge decoratively.

-Brush top of pie with the egg and sprinkle all over with the sanding sugar. 

-Cut 3 steam vents in top crust with a small sharp knife. 

-Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.

-Cool pie on a rack at least 3 hours before serving to allow the juices to thicken slightly. 

-Serve with a dollop of whipped cream or a scope of vanilla ice cream and enjoy!