In the Earth to on the Plate

Friday was a day of farm, kitchen and fellowship times. You all know my girl KT. She’s contributed a lot of encouragement and work to this blog. Friday was all thanks to her.

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She’s a photojournalism major at WKU and was assigned to shoot a short form documentary. She kindly asked me to help. It turned out to be one of the happiest of days.

The project is all about a journey. Kind of like life, whoa ✌️.

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She chose to document a farm to table journey. It starts in the earth. I’ve talked about my love and respect for O’Daniel Farms before. They’ve ruined me on kale and spinach. I seriously can’t go back to store bought with a willing spirit. Give me those rich leaves that grow in the very county I reside.

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Usually I order them with a friend and mentor who gets them delivered to her front porch in the city every weekend. So many thanks and good vibes to Mrs. Lucinda Anderson.

With this project, we actually ventured to the farm to meet the soul and soil behind the food. Speaking of, the O’Daniels are the salt of the earth. Meeting the faces behind the nourishment gave a completely new life and appreciation to our food.

After picking up our order of kale, parsley, eggs and red onions, we headed to the kitchen and a gorgeous kitchen at that. Thanks Dr. Reed for opening up your house for this project. It was truly a treat.

I guess I should mention what we actually ended up creating – kale and tomato frittata. What’s a frittata? It’s super simple. It’s just an omelet with its filling stirred into the eggs before going in the oven for about 10 minutes.

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This was a first for me; it won’t be a last. It was such a delicious dish and took just a hot minute to create and cook.

Ingredients:

  • 8 farm fresh eggs
  • Toscano kale
  • cherry tomatoes
  • red onion
  • 2 garlic cloves
  • cumin powder or cayenne
  • mozzarella cheese
  • olive oil or grapeseed oil
  • fresh ground pepper
  • dash of salt

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Directions:

  • preheat oven to 375
  • in a cast iron skillet, caramelize diced onion and garlic in oil
  • add a couple handfuls of cherry tomato halves and torn kale leaf pieces
  • heat for about a minute or two on low heat
  • remove from skillet onto a plate
  • beat eggs with a tsp of cumin or cayenne and a dash of salt
  • add eggs to skillet and then add tomato/kale filling to the eggs
  • place skillet in the oven for about ten minutes
  • you know it’s done when it’s golden and fluffy throughout, and the edges are pulled away from the sides
  • add pepper and chopped parsley to finish

Next time, I will add mushrooms and a bit more spice.

Also, I just need to say that I am one thankful girl surrounded by good things and positive people.

Oh! Be on the lookout for Katie’s finished film project this coming week. All good things.

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