“They have farm camp?!” I asked my friend Pamela Hess. “That is the coolest thing ever!”
To my complete delight, she invited me to do a cooking class with the campers at Arcadia, a cool, non-profit farm – where Pamela is the Executive Director – dedicated to reconnecting us with our food and the people who produce it. These kids have spent a week feeding chickens, pulling weeds, harvesting fresh produce and learning how to cook. They already knew amazing recipes like zucchini pasta, fresh salsa, and veggie quesadillas. They even have mad knife skills.
From the second I arrived they were all over me. “Who are you? How’d you become a chef? What are we cooking?” They uncorked bottles of vinegar and oil knowing instinctually to smell them. When they found something they loved, they immediately shared it with someone else. They asked how we were using each new ingredient and tool that I placed on the table.
We cooked together for just over an hour, far longer than my childhood attention span. We made pan con tomate, and tossed vinaigrettes over zucchini and corn, and arugula, fresh from Arcadia’s farm.
During Q&A one of the campers asked me how I learned to cook. I talked about the years I spent exploring and practicing in the kitchen, but they didn’t really need an answer from me. When it comes to learning, they are already experts.
Pan con tomate
Serves 6
Ingredients:
- 18 slices of baguette, 1/4″ thick, about 1/2 of a baguette
- 1-2 whole cloves of garlic, peeled
- 2 large tomatoes
- Maldon or other flaky sea salt
- Olive oil – the good stuff!
Directions:
- Warm your oven to 400 degrees and toasts the bread until crisp and golden on the edges, about 8-10 minutes.
- Rub toasted bread a couple of times with the clove of garlic.
- Cut each tomato in half and grate into pulp using a box grater. If the pulp is really watery, strain through a fine sieve to thicken.
- Spread a teaspoon of pulp over each baguette slice. Sprinkle with salt, drizzle with a drop or three of oil, and serve.
Corn and Zucchini Salad
Serves 6-8
- 1 large zucchini cut in a 1/2″ dice
- 4 ears corn, kernels removed
- 1 tbs chopped basil
- 1 clove garlic
- 1/3 cup balsamic vinegar – we used Blackberry Balsamic
- 1 tsp honey
- 2/3 cups olive oil – the good stuff!
Directions:
- Mix together zucchini, corn and basil in a large bowl.
- Chop garlic, sprinkle with coarse salt – like sea salt or Kosher salt – and mash into a paste on your cutting board using the flat side of your knife or the tines of a fork.
- Add the garlic to a small bowl with the vinegar and honey. Whisk together.
- While whisking, pour the oil into the vinegar mixture, in a thin stream. Whisk until it forms a thick, creamy emulsion.
- Dress the veggies lightly and serve.
Fresh Arugula Salad
Serves 6
- 1/2 pound baby arugula
- 1 clove garlic
- 1/3 cup vinegar – we used Pomegranate vinegar
- 1 tsp honey
- 2/3 cups olive oil – the good stuff!
- Place the arugula in a large salad bowl.
- Chop garlic, sprinkle with coarse salt – like sea salt or Kosher salt – and mash into a paste on your cutting board using the flat side of your knife or the tines of a fork.
- Add the garlic to a small bowl with the vinegar and honey. Whisk together.
- While whisking, pour the oil into the vinegar mixture, in a thin stream. Whisk until it forms a thick, creamy emulsion.
- Dress the salad lightly, tossing with tongs to coat. A perfectly dressed green salad should just glisten with dressing and there should be almost nothing left in the bottom of the bowl when you’re done serving.