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The first day of camp was really fun. Well, all of camp was fun. We started off with going to the Moredcai house. They have a little garden that I never knew about! We were able to pick whichever vegetables we wanted and there was such a variety. We were also there to take pictures and Elizabeth encouraged us to take our time and to really look before we shoot. We ended up bringing radishes, peppers, and flowers back with us. We then continue our journey to Grand Asia Market (we made a quick stop to Bakers Dozen in between). It was really cool to see all the different produce and spices the store had. We picked up the needed ingredients, sapped a few pictures and were on our way. In the kitchen we started to make our Pickles, Kimchi, and Jeon. Jeon is a Korean Potato Pancake that you can put meats and vegetables in. We were doing all veggies and mixed all of them together (with a wonderful food processor). Cooking and talking was fun but, we were beginning to get hungry. It was amazing to see your work pay off and become some delicious “pancakes” and a pretty salad. Once we had finished eating we went through the pictures Rae and I had taken that day, they were all so amazing and it was very interesting to see the different styles we both had. I liked how we were both at the same place but each saw everything differently.

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Day 2 was full of with baking. We chose to make a “Golden Butter Cake with Pink Sea Salt Caramel and Honeycomb”. Let me tell you this was not a “piece of cake”! This day was still probably my favorite day though and not just because of the delicious smells wafting from the oven. The conversation that Elizabeth, Rae, and I had that day were super fun and interesting. I loved how we each brought our own “cake” to the table and how we were willing to try and lean about each other. Finally, after a while It was time to decorate. Buttercream in one hand and chocolate sauce in the other I was ready to tackle this project. Carefully spinning the cake, I cover the entire treat with delicious buttercream. Setting it in the fridge it’s Rae’s turn to frost the cake and me take pictures of it. We switch chairs and I start to drizzle the melted chocolate on my cake letting it run down the sides however it wants. I then continue with sprinkling some pink sea salt and putting some maple syrup honeycomb on the edge. Good cake takes time I was super proud of the end result.

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Day 3 was the last day sadly. We were planning on making pita bread and spicy sweet potato falafel with white kimchi. The kitchen was filled with lively conversation and aromatic odors. My favorite part was the pita bread making, it was very interesting, and we ended up learning about the history of bread and who first made it. Kneading the bread and taking pictures of the balls of dough I was able to appreciate all the steps in cooking and the patience it takes. It’s so nice to see and taste the end result of a day cooking and photography. The whole camp has been a great time and I’ve learned a lot about both cooking and photography.

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Today I arrived at my first photography workshop. The first things we did was visit different local farm and gardens

and took pictures of flowers and picked fresh produce. We made a quick run to Whole Foods where we picked up fresh ingredients to make are Manchego cheese soufflé. When we got back to the house we took pictures of the produce we picked at the Gardens. Before that we made a snack. Apple slices and crackers with goat cheese and plum spread.

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All these pictures I’ve taken today were taken from my iPhone 8. The camera I was planning to use had trouble holding a charge today.
The cheese soufflé we cooked was used with Manchego cheese. We used the farm fresh peppers in creamy pepper sauce to top it off. When making a soufflé you have to separate egg whites from the yolks. I did that with my hands. The egg yolks were soft, squishy, round and yellow. Very fun to play with. Whipping the egg whites took a good ten minutes to do with a hand spin mixer. My hands were sore a bit but it was cool. The final product of the soufflé was very delicious. It was very fluffy and airy and tasted like bread even though it was egg.

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After that we did some editing before it was time for me to leave. I only stay 8:15am-2.

Note from Elizabeth! ! Yesterday we visited the recreated 19th century kitchen garden at the Historic Mordecai house.  We met Tori who tends all of the beautiful landscape there and she told us about the gardens! A special thanks for her time!!  The garden is grown with all #heirloom #plants based on what would have grown during that time period based on documentation left by Ellen Mordecai in her memoir and letters! It is all grown using #organicpractices and are used as a teaching garden! Bring your kids and learn about #eatinglocal #raleighhistory we picked #okra #peppers#lemonbasil and are cooking with them this week!

 

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Today we decided to go to a garden to take pictures. We were going to make Vietnamese crepes and rose lemonade. We started off the day going to the garden. This was amazing to take pictures at. There was great lighting and bright plants. We got a couple of things for our cooking, and then we were on our way to the farmers market. We ended up with carrots, radishes, onions, mild pepper, and a very hot pepper. We started cooking by making the batter for the pancakes. We had to let this sit, so we cut up all the vegetables for the inside of the crepes. I had quite a lot of fun arranging and taking pictures of the vegetables.

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After this we started on the lemonade. This was pretty easy, because our lemon was already juiced. We added sparkling water, grated ginger, rose water, and honey.DSC_6568DSC_6571

 

This lemonade was amazing, but I don’t think I did that well on the pictures. After this it was back to the crepes. The pancakes were pretty fun to cook, but were a bit fragile. When they were done, they were fun to photograph.

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They also tasted amazing, and the little spicy surprises were fun. After this, I had a lot of cool pictures to edit and then I had to go, with my stomach full.

 

Note from Elizabeth: I think Sarah’s photos of the lemonade came out gorgeous! And it tasted sooooo refreshing! The garden we visited was Brie Arthur’s edible garden in Fuquay! She writes and travels to talk and teach about planting edible landscapes and sustainable landscaping.  She speaks internationally on a variety of horticulture topics and is a correspondent on the PBS television show Growing A Greener World

We were super excited to visit and photograph her lovely gardens and hang out with the sweet garden cats!!

Along with using a few things from Brie’s garden in our crepes, we made pretty ice cubes with flower petals from her garden! They weren’t frozen by the time Sarah went home, but here is a photo as well as a few of her in action!

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Today we decided to make a lunch of stuffed tomatoes. We decided to go to the Raleigh City Farm and the Raleigh Farmer’s Market to get local fresh foods. The Raleigh City Farm was really nice. There were carrots, tomatoes, peppers, beets and more. I took some nice photos and had fun. The first set of photos here are from the Raleigh City Farm.

Note from Elizabeth:

Raleigh City farm has a CSA program as well as a weekly Farmers Market on Thursdays from 4:30-6:30pm – they also host classes and there are volunteer opportunities! They are located at 800 N. Blount Street Raleigh, NC 27604

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We went to the Farmer’s Market to get the excess ingredients. There were some pretty things there.  Tomatoes below were photographed there!

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When we got back we started cooking. In the recipe it said to use bread crumbs, so we substituted that with roasted almonds, rosemary and a bit of cayenne and then put them in a food processor. Next we sautéed onion, garlic and beet greens as part of the filling. I hollowed out the tomatoes with a melon baller. We stuffed the tomatoes and put them in the over. During this we made a sauce with the leftover parts of the tomato.\

Note 2 from Elizabeth: Recipe was adapted from Yotam Ottolengi’s cookbook, Plenty, original recipe, click Here.

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Hello! I am Sarah and I am coming back for another week. Today, we spent most of the day taking pictures and looking at places around Durham. We also made a snack and went to a completely vegan restaurant.

To start off the day, we went to the Center for Documentary Studies at Duke, which was very interesting to see. I highly recommend it, it was very interesting to look at. Next, we went to Duke Gardens to take pictures, and it was beautiful to see. We spent over an hour there taking pictures. It also wasn’t as hot as it has been the past few weeks. It was truly beautiful.

 

 

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After doing this, we were a bit hungry, so we made a snack. There was a lovely tomato on the counter, so we cut it up into slices and put goat cheese, basil, and had a few with with paprika and some with red pepper flakes on top. That was amazing, and I would recommend it as a dinner starter. Strangely enough, after this, we went to lunch.

For lunch, we went to Living Kitchen. It was strange being able to have anything I wanted from the menu. As you may know, I am allergic to gluten and dairy. We decided in a cheese plate, a salad, and a pizza. The cheese was made from cashews. There was a cheddar and basil one. The pizza was weird, but it tastes good. After this, the manager came a talked to us about her interest in food.

I had a great time today and had a lot of fun.

 

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Hello! My name is Sarah. I have decided to write a couple of paragraphs about a recipe that me, Elizabeth Galecke, and my sister used, and give you some advice about it. Cooking is one of my favorite things, I see it as art. I am gluten and dairy free, so finding delicious things to eat that suits my diet is one of the challenges that I face. one of my favorite things to do is cooking, and experimenting. I have always liked trying to make me meals look pretty, and taking pictures is something I began with this recipe. This gluten and dairy free meal of spring rolls and watermelon gazpacho. (Find the recipes here)

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The first thing that was on the agenda was to go to a local farm, LL Urban Farm and L&G Farmstand, which is always the priority to get the most fresh ingredients, and to give back to your community. I like going because I think that it makes the food tastes a lot better. we needed to get Bib lettuce, red bell peppers, cucumber, carrots, and green onions for the spring rolls. For the gazpacho we got watermelon, tomatoes, cucumber, red onion, basil, mint, limes, ginger, and jalapeños. We got the other ingredients at a Whole Foods, and so it wasn’t all completely fresh and organic. I had a lot of fun taking pictures of the fruits and veggies. We got to see the way the hydroponic lettuce grew there as well!
When we got home, we started by cutting up everything thing and putting the things for the gazpacho on the grill. This was really cool to take pictures of. After that it was pretty straight forward, just take pictures and use the food processor to combine.
After this, we started the spring rolls. These were really fun to make. We also made a pineapple salsa and a peanut sauce to have with the spring rolls. For the pineapple salsa we didn’t completely follow the recipe, because we used a food processor and just put all the ingredients in. We did the same thing with the peanut sauce, which had a lot of flavor. Next was to make the actual spring rolls. We had coca cola while making it which made us more energetic. To make the spring rolls, we cut up all the ingredients, and then started with the rice sheets. These were really hard to work with, and I found that cooking them for slightly less time made them easier to work with. We put it all together by just placing our vegetables in the middle and then rolling it up. This takes some time but is definitely worth it.
All of the ingredients worked perfectly together when you added the sauce to the rolls. Trust me, they were delicious. They are pretty filling as well. This recipe is amazing and perfect for my dietary needs. It is also vegetarian. The gazpacho was incredible, and quite refreshing. You need to try it :). Photographing the process was amazing for me, an artistic person. I think I should experiment more with cooking because it is fun for me and I really like food. These recipes were really fun and left our stomachs full and happy!

My name is Lucy and I’m fourteen years old. I spent two days with my sister and Elizabeth Galecke in a photography and cooking workshop called Click and Cook. The first day we made arepas and a blueberry, almond, and lemon cake with a goat cheese glaze. We photographed the whole process.

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First, we took a trip to the farmers market to buy organic and local foods for cooking and baking. While at the market we took pictures and bought most of our ingredients. We then went to Whole Foods to buy the rest of the ingredients we could not find at the farmers market. Most of the ingredients we used were without pesticides.

First the arepas were made to eat for lunch. Our arepas were filled with goat cheese and corn and had grilled vegetables on top. We grilled tomato slices and slices of round summer squash to put on top. The arepas were made with masa harina, baking powder, vegetable oil, and water. My sister and I molded the dough into arepas and stuffed them with the goat cheese and corn.

For dessert we made a blueberry, lemon, and almond cake with a goat cheese and honey. The cake was gluten free because it was mad with almond flower. The final texture of the cake was not completely smooth. It tasted like natural blueberries. It was not too sweet. The glaze had a bitter texture, so we added more honey to make more of a bitter-sweet flavor. Peach juice was also added to the glaze to create more flavor and add additional natural sweetener. The cake was topped with peach slices and blueberries.

It feels very rewarding to spend time cooking your own meal from scratch. Even if it takes a long time the end result will be tastier, and you will feel more accomplished.