spring asparagus frittata

Posted by on May 28, 2014 in healthy food, Recipes, seasonal, wellness | 0 comments

4242415462_880c8f5483_zWait a minute! It’s spring and we haven’t shared a recipe featuring asparagus?!

We’re loving asparagus right now, and are putting it into everything we can think of. This spring we’re featuring a delicious recipe that is easy to make, and pleasing to the palate.

Here’s how to make a spring asparagus frittata with a few lovely additions. Feel free to include anything you think might work!

Serves 4-6

Prep Time: 7 minutes Total Time: 22 minutes


  • 6 eggs
  • 4 asparagus, bottoms snapped, rinsed, blanched, chopped
  • 2 – 3 T goat cheese
  • handful, sun dried tomatoes, reconstituted, chopped
  • handful, fresh basil, rinsed and cut into chiffonade
  • Salt & pepper to taste
  • Cast iron skillet (or oven proof skillet)
  • Olive oil or canola oil spray


1. Prep: Preheat the oven to 375F. Add warm/hot water to your sun dried tomatoes, let them soak until they soften. Steam the asparagus for ~4 minutes, until tender then shock in an ice water bath. Prep your asparagus, basil, chop your sun dried tomatoes, and whisk your eggs in a separate bowl. Add your asparagus into the egg bowl.

2. Cook: Over medium heat, spray canola/olive oil into your pan. Pour your egg mixture into the pan, then top it off with sun dried tomatoes and goat cheese. Cook on the stove top for ~4 minutes, until the bottom has set. Sprinkle the basil chiffonade over the frittata, then place the pan into the oven. Cook for ~10 minutes, until the top has set.

3. Serve: Flip the pan, and drop the frittata on a cutting board. Cut into slices, season with salt and pepper, and serve!

Photo courtesy of Andres Rodriguez 

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steamed kale with miso wasabi dressing

Posted by on May 21, 2014 in healthy food, Recipes | 0 comments

photo (72)Kale is a nutrient dense leafy green vegetable that has risen in popularity over recent years.

We serve kale to our communities sautéed in olive oil and garlic, and raw accompanied by our sesame dressing.

A nice bunch of kale might also be sitting in your crisper waiting to be eaten – but how to make it pop?

Create a vibrant dressing that will elevate your kale experience, and you’ll be much more inclined to not let it sit in your crisper for long next time!

Serves 3-4

Prep Time: 5 minutes Total Time: 15 minutes


  • 1 bunch of dinosaur kale (or the kale that you have on hand), rinsed, leaves removed from stems
  • 1 T miso paste
  • 2 T rice vinegar
  • 1 T lemon
  • 1 T tamari
  • 2 T sesame oil
  • Ginger (or ginger powder), chopped, and to your liking
  • 1 scallion, finely chopped
  • 1 t wasabi
  • 1 T maple syrup
  • Sesame seeds for garnish


1. Prep: Rinse your kale, remove leaves from stems. Add water and a steamer to your pot. Take out your dressing ingredients, and a small jar with a lid.

2. Steam: Bring water to a boil, add your kale, cover for 5-10 minutes until it turns a vibrant dark green color.

3. Dress it up: While the kale is steaming make your dressing: Mix ingredients together in your jar. Whisk, and shake until well blended. Taste, adding in any additional ingredients that suits your tastebuds.

4. Serve: Place your vibrant kale onto your plate, drizzle with some miso dressing, sprinkle with sesame seeds, and enjoy this heightened kale experience!


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spring blossom salad

Posted by on May 9, 2014 in cooking with kids, healthy food, nutrition, Recipes, seasonal celebrations, summer camp, wellness | 0 comments

IMG_6546To celebrate the start of May harvest, we created this seasonal Spring Blossom Salad with some mighty impressive chefs at last Saturday’s Camp Panic fair hosted by KidKlass NYC. With culinary prowess and an eagerness to yield a mixing spoon, children visiting our table helped toss up a crisp salad using seasonal ingredients from the farmers market – an adventure we love sharing with our campers at our Food & Garden Summer Camp each year.

These up-and-coming chefs showed off their skills as botanists as well, as they accurately identified the parts of the plants represented by our salad ingredients. All six parts of the plant – root, stem, leaf, flower, fruit, and seed- are used in this salad to unlock the full nutritional benefits plants have to offer. See if you can match up the ingredient with the part of the plant it represents!

The key to making this recipe is flexibility. Take a trip to the market to see what’s available from local farms and adjust the recipe accordingly. Or use what’s growing in your own backyard. Go foraging for wild dandelions and turn a weed into a delightfully yellow addition to your Spring Blossom Salad.

Cultivate culinary creativity this spring!

Spring Blossom Salad

Serves 4-6


  • 6 cup fresh spinach, chopped
  • 2 cup asparagus, chopped
  • 2 cup radishes, thinly sliced
  • 4 pears or apples, diced
  • ½ cup sunflower seeds
  • ¼ cup edible pansies, nasturtium, or dandelions
  • ½ cup olive oil
  • ½ cup white balsamic vinegar
  • 1 clove garlic, minced
  • salt and pepper to taste


1. Mix together spinach, asparagus, radishes, pears, sunflower seeds, and edible flowers in a large bowl.

2. Whisk oil, vinegar, garlic, salt and pepper. Toss with salad ingredients. Enjoy!


Parts of the plant identified: root (radish), stem (asparagus), leaf (spinach), flower (pansy, nasturtium, dandelion, etc), fruit (pear or apple), and seed (sunflower seed)

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let’s hear it for the moms in our life!

Posted by on May 7, 2014 in families, Food & Farm program, giving, healthy food, healthy lifestyle, home remedies, local food, news and happenings, raising children, seasonal, seasonal celebrations, wellness | 0 comments

photo (61)This weekend is a celebration of all the mothers out there.

A HUGE thank you goes out to you, and all that you do to make this world a better place!

Your love, dedication, strength, and laughter inspires, nurtures, and helps us grow into the best versions of ourselves.

To celebrate here is a list of fun food and wellness related gifts to consider, featuring our favorite camp partners:

  • Bring her to your local farmers market, and pick up some fresh seasonal flowers, herbs for an herb bouquet or windowsill garden, and ingredients to make a delectable spring meal together (pansies and marigolds for a mother’s day salad?)
  • Pick up some Essence of Vali essential oils made right here in NYC
  • You can never go wrong with Nunu Chocolates
  • Take her out to brunch at Egg 
  • What about a rooftop farm yoga class at sunset with Brooklyn Grange
  • She would love gluten/dairy free, certified organic, enzyme rich treats from Sweet By Jana
  • Book a cheese class with the Bedford Cheese Shop
  • Indulge in handcrafted Ample Hills ice cream, then have a picnic in Prospect Park
  • Get your fermentation and happy gut flora on with Mother In Law’s Kimchi
  • Enjoy Beth’s Farm Kitchen preserves for a homemade breakfast in bed

Whichever way you chose to celebrate the moms in your life, make it a memorable one!

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