Camp Notes Day 5 - Frittata Friday!

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Camp Notes Day 5 - Frittata Friday!

EggIf you tend to think of your stove more as bonus countertop than necessary appliance, Ellie has a delicious, simple frittata recipe that will help you rediscover your kitchen's utility. Our campers were so into it they made two. Keep reading for the recipe, a DIY light box tutorial, and some beautiful food photography from our light box experiments.
Photo by Renee Ricci

This morning started in the studio at The Arts Center with a DIY light box lesson from Ellie. Often when photographing food, the perfect natural light conditions just don't exist and it's necessary to create them ourselves. That's where the light box comes in - an artificial miniature room that allows you to mimic the brightness and soft lighting of being outside. Here is a simple cheat sheet on how a light box works:

lightbox-setup-infographic copy

Machai's shotHere's a great shot that Machai took of some sliced zucchini in the light box.

Afterward playing with the lightbox and taking lots of pictures of (what else?) food, we moved to the kitchen to make frittata for lunch with lots of local ingredients. The eggs were donated from Mary Pratt of Elihu Farm, where we will be visiting next Thursday, some of the cheese came from Mapledale Farm, and the vegetables and herbs came from Ellie's own garden. I made a quick trip across the street to pick up some bread from the Placid Baker and we sliced a bit of the Denison's cucumbers to go with it. Yum!

Frittat prep

The best part (other than eating it) was that everyone had a job putting it together - some were busy grating cheese, others diced vegetables, and Josh took over the egg beating! Overall, it was a delicious team effort.

 cheese  Egg master  

Adding vegetables  Bread


Elihu Farm Frittata

by Ellie Markovitch

Serves 12

1 medium onion, chopped into small pieces
1 small zucchini, chopped into small pieces
1 cup of scallions, chopped
1 Tablespoon chopped fresh oregano
6-8 eggs from Elihu Farm, beaten vigorously
1 1/2 cups of grated cheese (we used a mixture of Mapledale Farm raw milk cheeses and Cabot sharp cheddar)
Salt and black pepper to taste

1. Set oven to broil to preheat (just a note that many wiser than myself probably already know - for the broil function gas ovens apparently need to be adjusted correctly to either natural gas or propane, whichever you're using - if you live in an urban area you probably have natural gas, and your oven is probably correctly adjusted. I learned over the weekend while re-creating this recipe at home that our oven was not set properly for broiling when large orange flames started coming out on the inside and the whole kitchen took on a very strange smell. It's a simple adjustment if you know what you're doing. I clearly did not, but luckily had the right friends in the kitchen at the time).

2. In an oven safe pan (we used a 12 inch cast iron), add olive oil to coat the pan and cook vegetables and oregano until soft, a couple of minutes.

3. Add beaten eggs to the cooked hot veggies.

4. Place the oven safe pan under broiler in the middle rack of the oven, for about 5 minutes until golden and eggs cooked. Check around 3 minutes as ovens may vary in temperature.

5. Serve hot or at room temperature (we served ours with white whole wheat flour ciabatta bread from Placid Baker downtown).

Final frittataPhoto by Josh LaFleur


Photos in this post by Holly Rippon-Butler unless otherwise noted. Check out our Facebook page for more photos from the camp! Be sure to join us for the opening reception of the kids' photos. You can read more about The Arts Center on their website.

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