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Posts Tagged ‘farmtotablecooking’

 

 

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 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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