When I first met Fanny Singer, our shared experience as graduate students living in modest accommodations set the stage for what would become a lifelong admiration for her culinary artistry. In those days, we made do with the barest essentials of kitchenware—a single large pot and a well-worn frying pan—but Fanny’s ability to craft elaborate meals was nothing short of extraordinary. Her flair turned simple gatherings into memorable occasions that were as delightful as any Michelin-starred experience.

Fast forward a decade, and I found myself serendipitously living near Fanny’s close friend, Greta Caruso. Known for her impeccable table-setting skills, Greta imparted the secret behind maintaining pristine linens: three thorough washes in hot water. Despite their humble origins as painter’s drop cloths, they became a testament to Greta’s dedication to detail.

Both Fanny and Greta bring an extraordinary level of thoughtfulness to every meal. Their new venture, the Green Spoon, aims to empower parents with the tools and confidence to provide nutritious, homemade meals for their children. Amidst the challenges of catering to young palates, they offer a sense of grace and flexibility.

“A small triumph, once a week, is still a triumph,” reflects Fanny, acknowledging that parenting is an ongoing learning experience.

The inception of The Green Spoon was sparked by an unsettling encounter with the lackluster offerings in baby food aisles during a trip to Italy. Both founders were shocked at the concept of pureed meats for infants, leading them to question why children should consume anything less than fresh, whole foods.

Fanny’s culinary upbringing under Alice Waters’ philosophy further fuels her mission: nurturing children’s palates with quality ingredients reflective of family values.

The Green Spoon has created a supportive community where parents can share their experiences and challenges without fear of judgment. From concerns over vegetable intake to the repetitive reliance on convenience foods, many feel a shared sense of inadequacy that The Green Spoon aims to alleviate.

• Offering realistic recipes
• Promoting varied diets
• Fostering a non-judgmental environment for sharing and learning

This approach is beautifully illustrated in their Cub Street Diet, which encourages parents to document everything their child eats over the course of a week. It’s an honest reflection of daily life, acknowledging that perfection isn’t the goal—effort and love are.

One common parental concern is when a child rejects a previously enjoyed dish. Fanny advises patience, reminding us that children’s tastes can change rapidly and that perseverance pays off.

“Just because your kid doesn’t want to try avocado this week doesn’t mean they won’t love it next week,” she says.

In celebration of Mother’s Day, Fanny and Greta crafted an inspiring menu featuring a kale salad with miso dressing, pasta with broccoli pesto, and “perfect chickpeas.” Their friends gathered to enjoy the dishes, and it was heartening to witness even the youngest guests savoring their meal.

“Your daughter is sitting so nicely,” I remarked, only for Greta to gently remind me of the time that had passed—a testament to her ability to maintain calm and joy in the moment.

Recipes Inspired by The Green Spoon

• Gem salad with miso dressing (served on kale)
• Pasta with broccoli pesto
• Perfect chickpeas