Dear DPFM POP Club friends,


After much deliberation and for the health and safety of us all, we have chosen to postpone the onsite market's POP Club. For now, you can find weekly seasonal recipes and fun crafts for you to create at home - right here! Your parents can pick up produce for these recipes at the market and most of the items for the weekly craft are things you already have a home!  Don't forget to tag us in your posts or send us your photos so that we can post them to show our community what you've been up to this summer.


Stay safe, have fun and we hope to see you again soon!  


Kind regards, 

The POP Club Staff  


Fresh Strawberry Popsicles


You will need:

  • Popsicle Mold or small paper cups and a popsicle stick or straw

  • Blender



  • 20 Fresh Strawberries - washed, caps cut off and quartered.

  • ¼ cup sugar – optional – depends on your taste and the sweetness of the berries.

  • 1 tbsp lime juice or water


  1. Add all of the ingredients to the blender and puree.

  2. Pour mixture into Popsicle molds or cups and place the Popsicle stick or straw in.

  3. Place in freezer for 3+ hours.

  4. After frozen, run warm water over the mold or twist out of the cup and enjoy!

    1. Try with blueberries or peaches – both available at the market on Saturday!



Homemade Rain stick


You will need:

  • Sturdy cardboard tube (empty cardboard tube from an aluminum foil roll.)

  • Paint or markers

  • Large, brown paper grocery bag

  • Yarn or string for decorating the ends

  • Rubber bands

  • Scissors

  • Pipe cleaners and/or craft wire to be used inside the rain stick

  • Beads, rice, beans, or un-popped popcorn kernels - other material for inside the rain stick



  1. Start by painting or coloring your cardboard tube. Let it dry.

  2. Cut out two circles from a large, paper grocery bag, large enough to fit over the end of the tube.

  3. Attach one circle to the end of your cardboard tube using a rubber band.

  4. Experiment with different ways to fill your rain sticks. Add in pipe cleaners or craft/floral wire, add in rice or beans or beads to see what sounds they make.

  5. Once you’re happy with the sound of your rain stick, rubber band the other paper circle to the opposite end.

  6. Tie some different colored pieces to yarn or string to each end.




Weekly Recipe


Beet Chips
- 2 Cookie sheets
- Parchment paper
- Mixing Bowl
- Mandolin Slicer
- 12 beets red, golden, or mixed
- 1/2 cup olive oil
- 2 teaspoon celery salt or sea salt
1. Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
2. Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no
need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips 
3. Place the beet slices in a large bowl

and pour the oil and salt over the top. Toss well. (If using red and golden
beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
4. Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.

    Weekly Craft 

Cupcake Liner Flower Wreath

- Paper Plate

- Cupcake Liners

- Buttons, sequins, beads or even cereal – anything fun for the center of the flowers

- Markers

- Glue

1. Cut the center out of a paper plate,


leaving the rim.

2. Color the paper plate with your


favorite color.

3. Glue cupcake liners on as flowers


around the plate.

4. Glue buttons, sequins or cereal in


the middle of the liners.

5. Add a few extra cupcake liners,


folded in half as leaves.

6. Hang up and enjoy!


Cupcake wreath.jpg
cupcake 3.jpg
cupcake 2.jpg

 Weekly Recipe 


Yogurt Bark

- Parchment paper

- Flat freezable pan, with sides


- Greek Yogurt – plain, vanilla, coconut or honey flavored work best.

- Mix In’s – Options: Washed and cut fruit – strawberries, blueberries, peaches

- Cereal/granola, chopped nuts, mini chocolate chips, shredded coconut --- use your imagination.

1. Line a flat pan with sides with parchment paper and spread evenly with yogurt, make sure it’s not too thin so that it breaks easily. I would say about 3/8 of an inch thick is good.

2. Sprinkle with your mix-in’s, 1 even layer.

3. Freeze for at least 3 hours, or until completely frozen.

4. Remove the frozen yogurt from the pan and peel off the parchment paper. Break into pieces. Store in an air tight
container in the freezer, for up to 3 months.

        Scavenger Hunt

nature scavenger hunt.jpg

 Weekly Recipe 


Blueberry Smoothie


- Glass / Cup


1  cup milk, or almond milk
1 banana, broken into chunks
1  cup frozen blueberries (blueberries take 4 minutes to freeze)
1/2 cup vanilla or plain yogurt

(optional) a handful of ice 


Blend up a Blueberry Smoothie and keep your cool this summer!

Step 1. Blend all ingredients together in a blender.

Step 2. Pour into a glass and top with a few extra blueberries or a mint leaf!

   Weekly Craft


Paper Plate Sunflower


Items needed:

  • Paper Plate

  • Yellow Tissue paper

  • Yellow Construction Paper

  • Black Marker

  • Glue

  • Scissors

  • Stapler



  • First, cut your yellow tissue paper into small squares. Set them aside.

  • Next, cut out your sunflower petals from the yellow Construction Paper.

  • Take your petals and staple them to the outside rim of the paper plate.  

  • Now rub a good amount of glue all over the inside of the plate, cover the paper plate with the tissue paper squares.

  • Once completely covered, draw some black dots on top of the tissue paper to make the “sunflower seeds” in the craft.

  • Let everything dry completely before displaying.

    Weekly Recipe 


Carrot Zucchini Apple Muffins


You will need:

  • Muffin Tin

  • Spray or Liners

  • A large bowl

  • Spatula/Spoon

  • Ice Cream Scoop or Spoon



  • 3/4 cup shredded zucchini (excess water removed)*

  • 1/2 cup shredded apple (excess water removed)*

  • 1/2 cup shredded carrot (excess water removed)*

  • 4 Tbsp butter, melted

  • 1/2 cup sugar

  • 1/4 cup applesauce

  • 2 eggs

  • 1 tsp vanilla

  • 1.5 cup white whole wheat flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp ginger


*Measure the zucchini, apple and carrots AFTER you squeeze the water out of them. I used 1 medium large zucchini, one large apple and 8-10 baby carrots.


  • Mix first 8 ingredients in a large bowl and stir until well combined.

  • Add remaining ingredients and stir until just mixed. Batter will be very thick. Stir well to ensure all flour is mixed in.

  • Scoop into greased or lined muffin tins.

  • Bake at 375 degrees F for 20 minutes or until toothpick inserted into center comes out clean.