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Field Notes Blog

Welcome to ASA's blog!

Here you can read about what we've been up to and stay up to date with events and programs we have planned next! ASA is a nonprofit agricultural land trust located in beautiful Greenwich, NY. We have a small, dedicated staff who work on new land conservation projects, easement stewardship and community outreach, among many other things! Here we will try to provide insight into what we do and why we love it so much.

2014 Farms, Food and Photography Camp

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I believe the past two weeks of Farms, Food and Photography camp was an enriching experience for all who participated. We left transformed as we explored food systems, from how food is grown to the different ways it reaches our table. We reflected and witnessed how important it is to protect the land. We visited farms and talked with farmers who are excellent stewards of the land.

While having lunch at Longlesson Farm, Blake Oakley was reminded that “there is that saying no farms no food. Now coming to some farms, I really understand people do this for a living and it is amazing — their land and everything they are doing. I like how they have continued a way that is healthy for us and the animals.”

Lauren Evans added: “I think it is a great thing to have so many farms that are protected so we do not have as many developments and pollution in the world and we can have more land.”

After lunch the kids got to watch owner Melanie Mason and her dogs by the pond.

“It is wonderful to see the kids experiencing farm life up close from cows to dogs and water retrieval, and of course the day lilies. It was lovely to see them all here,” said Melanie of Longlesson Farm.

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This camp is a partnership between the Arts Center of the Capital Region and Agricultural Stewardship Association.

“We’re thrilled with this program and partnership,” said Teri Ptacek Executive Director of the Agricultural Stewardship Association. “The student’s photographs and blogs really demonstrate just how much of an impact the chance to connect directly with agriculture can have and why it’s so important to always be able to have local farms and farmland.”

It was featured in the local paper, the Troy Record.   Students also blogged last week and you can read their entries here.

My sincere thank you to the Arts Center and Agricultural Stewardship Association for your support.

Thank you Farmers Brian and Justine Denison, Bob and Melanie Mason, Bob and Mary Pratt, Urban Farmer Howard Stoner. Thank you writer Amy Halloran, Tolu Fashoro and Hannah Savio from Capital District Community Garden Produce Project and Amy Ellis from Honest Weight Food Co-op; Joseph Mastroianni, Mr. da Silva and individuals who makes this program possible.

Special thank you to The Review Foundation and ASA’s business sponsors of the “Make a Connection with the Land program”: Healthy Living Market, TD Bank, Capital Tractor Inc., Nolan CPA Services, Glens Falls National Bank and Trust Co., Fronhofer Tool Co. Inc., Stewart’s Shops.

August 4th, 2014
DAY SIX

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Hi, this is Blake Oakley writing. Today was really really fun! We talked about cropping our photos and picture story! We also cooked today. We made dirty rice and smoothies. I shelled the peas. Personally the dirty rice was my favorite. It consists of squash, peas, red onions, garlic and of course rice. We used jasmine rice. Ellie taught us that for every hand full of rice counts for a person so you know how much you need to cook. This is Blake telling you have a nice Monday and thanks for reading!

August 5th, 2014
DAY SEVEN

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Hello, Syair is speaking and I’m going to tell you readers about what happened today! Now, today we did  a time exposure with our cameras and they were pretty awesome, making silly pics , funny characters and animals. Also, we cooked fettuccine Alfredo, which includes 2 tablespoons of extra-virgin olive oil, 2 minced shallots, 1 teaspoon minced garlic, 1 cup of heavy cream, salt and freshly ground pepper, 1/4 pound prosciutto, julienned, 1 cup of frozen peas, thawed,1/2 cup freshly grated parmigiano-reggiano, plus more for garnish , 1 pound fresh fettuccine. Then, we watched a demonstration of how to make our own ramen noodles soup in a jar, including putting in some other ingredients. I learned how to make a different kind of Alfredo and it meant a lot to me because, it’s helping me learn how to cook many foods  I’ve never made before. So, have a wonderful day and learn how to cook because it’s fun!

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Below is the recipe Amy prepared with us.

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Here is how we made the instant noodle in a jar, recipe from storycooking.com

August 6, 2014
DAY EIGHT

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Helloooo Troy, and anywhere else people are reading this, I am Laila Collins. Today we based our meal on Brazilian cooking. Ellie helped us make the most delicious food. We made rice, black beans, collard greens, some sweet potato soup, and cheese balls. It was quick and easy. We had a lot of fun doing this. My favorite part of the meal was the soup. I was surprised, because I don’t like sweet potatoes but the soup was awesome. This meal is vegetarian. So that was good for me because my family and I are doing a no meat challenge for one month and we started August first. This was the second Wednesday of camp and it was even better than the first one!

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Cooking grains in the oven.
Brown Rice in the oven. This method works as well for lentils, millet.
Mix 2 cups of brown rice, 28 ounces (3.5 cups) of water ,1 tsp salt, 1tbsp coconut oil and bake 375F on an oven safe dish with a lead for 55 minutes.
Basic Black Beans Slow cooker recipe
2 cups of dried beans, washed and sorted
Water
In a 4­quart slow cooker, add beans and cover with 4 inches of cold water and to soak overnight. In the morning or about 8 hours later, rinse the beans and put it back in the slow cooker, covering them with water by 2­3 inches. Cover the slow cooker with a lead and cook on low for 8 hours or high for 4­5 hours.
Season to taste, keep in the fridge for up to one week or freeze 2 to ­3 months.

Couve (Collard Greens)
2 tablespoons of olive oil
8 collard green leaves, cut into chiffonade
1/2 cup onions, chopped
2-3 cloves garlic
In a frying pan, sauté onions and garlic for 1 minute then add the collards and sauté until tender and bright green.

“Pão de Queijo” – Cheese Bread
Thanks to my mom Celeste for creating this recipe that adds a little bit of Brazil on our daily lives–miss you!
●  1 cup of sour cream or greek yogurt
●  1 cup of finely grated parmesan cheese
●  1 cup plus 2 Tbsp of tapioca starch (Yuca flour) 
Preheat the oven to 350 degrees.
Make small balls by rolling about 1 heaping tablespoon of dough in the palm of your hand. Use the extra yuca flour to prevent the dough from sticking to your hands. Place on a parchment lined cookie sheet and bake in the middle of the oven for 25­30 minutes (Remember no peeking!) Remove from oven and serve immediately piping hot.

August 7, 2014
DAY NINE

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Hi, this is Elsie and Sofia. Today is day 9 of Farms, Food and Photography camp. We went to Longlesson Farm and visited pigs and cows and saw rare flowers. The owners had four dogs that we played with. Their names are Benjamin, Billy Jean, Coriander, and Tarragon. We saw lots of the flowers and took pictures of them. They were really pretty. We learned about cross pollination, making new flowers. We rode a tractor to an old barn made in the 1870’s. We saw the pigs, most were dark brown but one was brown red. The pigs were really cute, one came towards us and looked right at the cameras. Then we saw some cows and caves near the fence we stood by.  After we saw the cows, we went to the old barn, inside we saw a lot of hay. Some hay was rolled up and some was in squares. I really liked the view from the barn you could see the cows and another farm far away, I thought it was beautiful. After that we went to see more cows under the apple trees. The cows were in a big herd with caves.
We went back the the tractor and rode back to the farmer’s house. When we got back we had lunch by the flowers. Then went to the pond with the dogs. We threw water toys in and they swam to get them; it was so cute! After that the bus arrived and we went back to the Art Center.

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At the Art Center we made Agar Agar jello and talked about tomorrow.

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Camp Agar Agar Jello
1 cup of grape juice
1 tsp of agar agar powder

Mix the agar agar powder with 1 tablespoon of water to dissolve
In a sauce pan, bring juice to a boil with agar agar powder. Reduce heat and simmer for 5 minutes.  Remove from heat and pour into silicone molds. Let it cool and refrigerate for faster setting.
If using fruit, let the liquid cool to room temperature. Pour cooled liquid over fruit until set for a couple of hours or in the fridge for 15-20 minutes. Agar Agar also called Kanten is a vegetable gelatin and sets at 50F.

August 8, 2014
DAY TEN

We visited Capital District Community Garden Produce Project. They were harvesting for the Delmar Farmer’s Market. They gave us a tour and showed us how to harvest herbs, flowers and tomatoes.

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Back at the Arts Center, Laila showed us how her family makes hard candy. We spent the last hours editing and saving all our photos. The images will be featured at Art Show at the Arts Center of the Capital District during Troy Night Out August 29, 2014.

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2014 Farms, Food and Photography Camp week 1

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We just finished the first week of Farms, Food and Photography Camp at the Arts Center of the Capital Region with Agricultural Stewardship Association

I am really thankful for a community that comes together to make this program happen — 10 days when we explore and discuss where our food comes from. We visit farms, cook and eat from farm to table. The photography lessons and storytelling are used to express art and communicate. Our experiences are shared to build community. The kids are ready to learn and I am right there learning with them!

My sincere thank you to the Arts Center and Agricultural Stewardship Association for your support.

Thank you Farmers Brian and Justine Denison, Bob and Melanie Mason, Bob and Mary Pratt, writer Amy Halloran, Urban Farmer Howard Stoner and Amy Ellis from Honest Weight Food Co-op; Joseph Mastroianni and individuals who makes this program possible.

Special thank you to The Review Foundation and ASA’s business sponsors of the“Make a Connection with the Land program” : Healthy Living Market, TD Bank, Capital Tractor Inc., Nolan CPA Services, Glens Falls National Bank and Trust Co., Fronhofer Tool Co. Inc., Stewart’s Shops.

Every day this week, my students wrote a blog post and I added the recipes we cooked together. We hope you can join us for the Art Show reception August 29th, 2014 at the Arts Center of the Capital Region, during Troy Night Out.

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July 28, 2014 

DAY ONE. “Today was the first day of Farms, Food and Photography camp. It was Great ! Today we made pesto and tortillas. Since it was the first day we introduced ourselves. PS. my name is Yabisi and I like pad thai. Today I took some pictures of the rain. I like the pictures. I took a picture of the Hudson River and that was my favorite picture. I liked because I got a picture of the other side of the Hudson River. Also, the picture someone else took of me was the picture of the day. It made me feel good because someone liked a picture of me.  Today was a great first day. I loved it and I can’t wait for what tomorrow brings. Ciao!”

Corn Tortillas

2 cups of Masa Harina, mixed with 1 1/2 cups of water, a pinch of salt.

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.

Preheat a cast iron skillet or griddle to medium-high.

Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.

Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Basil Pesto

4 handfuls of Basil leaves

1 1/2 cloves of garlic

1 handful of walnuts

1 pinch of salt

Juice of half a lemon

Parmesan Cheese

Kale Pesto

1 bunch of fresh kale,  without the stems (you can save the stems for soup)

2-3 cloves garlic

1/2 tsp. kosher salt

1/4 cup grated parmesan cheese

1/4 cup olive oil

juice of one lemon

Place kale in a food processor or blender. Pulse until kale is finely chopped.  Add garlic, cheese pulse a couple time. Add lemon juice. Drizzle in olive oil, and continue to pulse until the pesto reaches the desired consistency.

ffp 2014groupbyStephanie Bradshawgroup photo by Stephanie Bradshaw

July 29, 2014

DAY TWO. “My name is Lauren Evans and today is the second day of Farms, Food, and Photography Camp. Today we visited a local vegetable farm, The Denison Farm. It was a lot of fun, and also I got a lot of great pictures. One of my favorite ways to take pictures is called “angle photography”, which is when I take pictures of things that you wouldn’t normally see, or take a photo where there’s an element in it that makes the viewer have to focus to see all of the things in the photo. I have to focus a little harder to create these photos, but they come out looking beautiful. An example is: this picture of a tomato plant I took. I was looking through the greenhouse wall, so it had a really cool effect.”

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Soba Noodle Salad, Denison Farm Vegetables

for 12 people

6 ounces of dried soba noodles, cooked for about 4 minutes).  Rinse the cooked noodles.

For the dressing, mix:

1/4 cup sesame oil

1/3 cup of Tamari Sauce

2 inches of ginger, finely grated

2 cloves of garlic, minced

2 TBSP rice vinegar

Chili flakes to taste

3 handfuls of green beans, trimmed; 4 medium carrots, grated

3 cucumbers and 1 zucchini, sliced in half moon. Mix dressing and toss over vegetable. Add noodles and mix well.

We watched and discussed “Food, Inc.” (2008) movie

July 30th, 2014

DAY THREE. “Laurel Stix reporting. Today we walked up to the home of an urban farmer. Howard showed us around his farm, and even his grain thresh and grinder. We got to grind grain grown in N.Y.S. on a bike attached to the grinder. We then walked to the Amy, The Pancake Queen’s house and helped make delicious pancakes out of grain we ground. There were 2 mixes: cornmeal/buckwheat and cornmeal/ buckwheat/wheat. There were blueberry ones and plain ones. After we ate, we walked back to the Arts Center. I didn’t take many pictures at our destinations, however, I did take pictures of the trip there and back. Mostly flowers. Back at the Arts Center, we made Brazilian pancakes with Ellie out of tapioca starch and water and a pinch of salt. They were really good and kind of springy. yummmmmmm! We saw chickens yesterday and today. Tomorrow we go to a farm. They have chickens too. That is 3 back-to-back days with chickens. Well, signing off for now. This has been Laurel Stix for Farms, Food, and Photography. Check out my photo on Facebook. adios.”

Howard Stoner shows the rye he grows in Troy, NY.

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Recipe from Amy Halloran

Basic Pancake Mix Ratio

You will want to make more than one cup, but here is the formula I use.

1 cup flour

1 tsp baking powder (the best choice is Rumford)

1⁄2 tsp salt

1⁄4 tsp baking soda

Combine thoroughly and

store in a tightly closed container.

Variations

This recipe will easily manage different combinations of flour. I love equal parts whole

wheat pastry, rye and cornmeal. Cornmeal can go half and half with rye flour very

nicely, and I also love straight cornmeal pancakes. Plain soft white pastry flour pancakes

are supreme. You can use hard wheat (bread) flours, but the pancakes will generally be

fairly dense.

You can also add some finely ground nuts – about one third or one fourth the amount of

flour will work fine. The game of pancakes is wide open to interpretations.

You can add some sweetener but I find whole grain flours are super sweet on their own.

You could add some fat to the batter but the pancakes pick up plenty from the griddle;

plus, fat in the batter could make a denser pancake.

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To Make Pancakes

1 cup mix

2 Tablespoons yogurt

3⁄4 cup milk

1 egg

* if using just cornmeal, use 2 eggs and cut back a 1⁄4 cup on milk

Combine mix with liquids. Let the batter sit for 5-10 minutes. The goal is to get the flour

fully hydrated for a smoother pancake.

There is no rule for how thick this should be. If you like thin pancakes, the batter should

pour like melted ice cream. If you want a more cake like pancake, the batter needs to

be thicker. Adjust the liquids accordingly.

  • For a sturdier pancake, add 1⁄4 cup cooked, ground whole grains to the batter.
  • For dinner, add up to 1⁄2 cup cooked or raw diced/shredded vegetables.
  • Onions, peppers and corn kernels are a nice combo.
  • Salami and cheese go very well with cornmeal rye.

Cook on a hot buttered griddle. Whole grain flours tend to brown more quickly than

white flours, so you may need to turn these pancakes as soon as the surface starts to

look like it is setting. The usual flipping time for white flour pancakes is when bubbles

form, but that is almost too late with whole grain flours.

About Me

I’m writing a book about regional grain production and my obsession with pancakes,

Chelsea Green is publishing Bread Rising: The New Crop of Radical Grain Farmers,

Millers, Maltsters and Bakers in 2015.

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Ellie’s Brazilian Beijú

2 cups of tapioca starch, large pinch of salt

1/2 cup of water (to test, if you make fist with the flour and when you open your hand it makes a ball that does not fall apart, there is probably enough moisture. If not, add a few sprinkles of water

optional fillings: butter, scrambled eggs, cheese, freshly grated coconut.

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Place the flour in a bowl and gradually add the water. Mix well with hands until a crumbly consistency. Pass through a sieve.

Heat up a cast iron frying pan and add the flour, spreading to make a circle (like a pancake). Cook for about a minute and turn when it releases from the pan. Sprinkle your favorite topping, fold or roll and serve immediately.

July 31st, 2014

DAY FOUR by Sergio Zewou. Today we went to another farm and it had  animals, so they poop and it smells. The good thing about it, are the chickens,  they had food and we got to feed them. At first I was bored, but then I see people picking up the chickens and I thought it looks fun so I tried, but I was nervous . As soon as I touch the chickens I felt nervous so i let it go. But then, the farmer picked it up and told us that chickens have ears and if they are white the eggs will be white, if they are brown then it will lay that color of eggs and I was amazed!

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Food demonstration and taste “fermented foods”(http://www.wildfermentation.com/making-sauerkraut-2/). We tasted sauerkraut and yogurt.

How to make water kefir: http://fromscratchclub.com/2013/01/24/diy-project-water-kefir/

IMG_2859byEllie Markovitch

Ellie’ Snacks:

Cocoa Date Truffles

2 Tbsp. to 1/4 cup tahini (sesame paste) or peanut butter
1 cup of chopped dates
1/4 cup cocoa powder

- Mix all ingredients by hand, with a mortar and pestle, or in a food processor.

- Roll into small, truffle sized balls.

- Coat in cocoa (or coconut or crushed nuts or anything you want!)

- Keep refrigerated.

 Energy Balls

adapted from All Good Bakers’ Energy Treats

1 cup organic peanut butter

½ cup pure maple syrup

Combine well

Mix

1/3 cup chocolate chips mini

1/3 cup finely unsweetened shredded coconut

1/3 cup raw nuts or seeds

Add the above ingredients, all at one time, to the Peanut Butter/Maple mixture, incorporate well.

3 cups old fashioned oats (or a mix of oats and brown rice cereal)

“Balls can be stored in a covered container for up to a week, or frozen if wrapped up tight, to be meted out when needed. They dry up and become very crumbly if left out or refrigerated too long.”

We watched and discussed “A Place at the Table” (2012) movie

August 1st, 2014:

DAY FIVE. Hi.I’m Annabella Kennedy. On this wonderful Friday where most of the Art Center camps are ending, we here at Farms,Food,and Photography are just beginning… We started in the spacious painting room with learning all about light boxes and backgrounds and how that can affect our view of the subject. We took that into consideration as we fixed our DIY light box,got props,and took amazing photos of Ellie’s delicious produce from her garden. But as you can guess, we didn’t just use that produce for photo taking. We used it for our fritattas. We are soon to try them and approve of them, but they smell delicious as we make them. We have greatly enjoyed  this week and are impatient for next week. For now, this is Annabella telling everyone to have a great weekend. We will see you next week. Bye!

DIY Light Box

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Elihu Farm Frittata

by Ellie Markovitch

Serves 12

1 medium onion, chopped into small pieces

1 medium summer squash, chopped into small pieces

a bunch of chard, with stems, chopped

4 carrots and carrot tops, chopped

1 Tablespoon chopped fresh oregano

6-8 eggs from Elihu Farm, beaten vigorously

½ cup of grated cheese

Salt and black pepper to taste

1. Set oven to broil to preheat (just a note that many wiser than myself probably already know – for the broil function gas ovens apparently need to be adjusted correctly to either natural gas or propane, whichever you’re using – if you live in an urban area you probably have natural gas, and your oven is probably correctly adjusted. I learned over the weekend while re-creating this recipe at home that our oven was not set properly for broiling when large orange flames started coming out on the inside and the whole kitchen took on a very strange smell. It’s a simple adjustment if you know what you’re doing. I clearly did not, but luckily had the right friends in the kitchen at the time).

2. In an oven safe pan (we used a 12 inch cast iron), add olive oil to coat the pan and cook vegetables and oregano until soft, a couple of minutes.

3. Add beaten eggs to the cooked hot veggies.

4. Place the oven safe pan under broiler in the middle rack of the oven, for about 5 minutes until golden and eggs cooked. Check around 3 minutes as ovens may vary in temperature.

5. Serve hot or at room temperature with bread from Placid Baker downtown.

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Vegan Frittata recipe courtesy of Yabisi’s family:

For the egg substitution: 1 lb. firm tofu 1/2 cup unsweetened soy milk 4 tsp. cornstarch 2 Tbsp. nutritional yeast 1 tsp. prepared mustard 1 tsp. salt 1/8 tsp. turmeric 1/8 tsp. black pepper •Preheat the oven to 375°F. •In a pan over medium heat, sauté the vegetables in olive oil for 5 minutes. Remove from the heat. •In a food processor, combine the tofu, soy milk, cornstarch, nutritional yeast, mustard, salt, turmeric, and pepper. Process until smooth. •In a large bowl, fold the sautéed vegetables into the tofu mixture. •Spoon the mixture into an oiled quiche or pie pan. Bake for 35 to 45 minutes, or until the frittata is firm to the touch. Remove from the heat and let stand 10 minutes before serving. Makes 4 to 5 servings

Camp Notes Day 10 - Pizza / Cocoa Date Truffles

5R9A3042ebyEllie MarkovitchOur last day of camp was filled, like the rest of the days, with delicious food, great photos and lots of fun! Keep reading for our easy pizza and cocoa date truffle recipes - plus Angelina's Pasta from Scratch recipe!


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Camp Notes Day 9 - Elihu Farm / Ricotta


IMG 4933Today we took a field trip to Elihu Farm to visit Mary Pratt's sheep, geese and chickens. Back at the kitchen we made ricotta! And some deliciously refreshing lemonade...Keep reading for recipes and photos from our day.


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Camp Notes Day 8 - Feijoada and More!

5R9A2707webToday was spent in the kitchen exploring food as it is used in another culture - to feed, nourish and bring people together. Keep reading for Ellie's Brazilian feijoada recipe and more!


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Camp Notes Day 7 - Urban Wheat / Crepes


Crepes by Ellie MarkovitchToday we visited an urban wheat farm, milled our own flour (on a bicycle!), and ate lots and lots of crepes and pancakes, all within Troy city limits. Keep reading for more about our adventures plus a crepe recipe that is literally as easy as 1-2-3.
Crepes by Amy / Photo by Ellie Markovitch. 


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Camp Notes Day 6 - Exposure Experiment / Tapas

painting with cell phones by Ellie MarkovitchYou may have seen this photo on our Facebook page with a challenge to figure out what the kids were up to at camp today...keep reading for the answer!


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Camp Notes - First Week Reflections

ReflectionsThe first week of our Farms, Food and Photography camp has been jam-packed with, well, farms, food and photography. Keep reading for an overview of what we've done and some of the campers' thoughts and reflections on the week.

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Camp Notes Day 5 - Frittata Friday!


EggIf you tend to think of your stove more as bonus countertop than necessary appliance, Ellie has a delicious, simple frittata recipe that will help you rediscover your kitchen's utility. Our campers were so into it they made two. Keep reading for the recipe, a DIY light box tutorial, and some beautiful food photography from our light box experiments.
Photo by Renee Ricci

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Camp Notes Day 4 - Denison Farm CSA / Millet Tabbouleh

Denison GreenhouseToday we visited the beautiful, bountiful Denison Farm in Schaghticoke, NY! Keep reading for a delicious Millet Tabbouleh recipe and photos from our sunny (!) day excursion.

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Camp Notes Day 3 - Special Edition


lentilsNever grown anything in your life? Experienced plant nurterer? Just love lentils?! If you answered yes to any of these, you'll want to check out Ellie's method for sprouting lentils in a jar. It's simple, easy, and produces some incredible results!

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Camp Notes Day 3 - Photos Sneak Peak / Mac 'n Cheese


JillianCheck out our awesome ASA Camp Stovetop Mac 'n Cheese recipe and some of the amazing photos our campers have been taking so far!
Photo by Jillian Hooper 

 

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Camp Notes Day 2 - Mapledale Farm

july 9 ffp camp day2h by Ellie MarkovitchHave you ever wondered what the world looks like to a cow? Today on our field trip to a dairy farm we explored taking photos from different perspectives and tried to imagine what things might look like on four legs (and with a reallllyy long tongue). Keep reading for more about our bovine adventures!
Photo by Ellie Markovitch.

 

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Camp Notes Day 1 - Produce Project / Vegan Aioli

Perspective

Today was the first day of our Farms, Food and Photography camp and we got to experience a bit of all three! Keep reading for more about our first day, including pictures and a recipe for vegan herb aioli!

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Camp Notes - Get Ready...

farms food and photography camp

Get set...Go! Tomorrow is the first day of ASA's Farms, Food and Photography Camp. Follow all the action here on ASA's new blog in our "Camp Notes" series where we will post about what we are up to as we learn about photography, visit local farms and cook the food we harvest in the kitchen with teens!

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The Latest NEWS

Happy kids for web

Happy Kids Farm

Patrick and Peggy McLenithan donate their development rights on Happy Kids Farm to ASA. "I couldn't see it destroyed. It would have eaten my soul. This land is meant to be farmed."  - Patrick

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Philpott Farm

Preserving the agricultural heritage of our community and keeping this land available for farming in the future has always been our goal.” – Carleton Philpott

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Annie  Zack lightened up

Laughing Earth

"We live in a populated area and we are really happy to know that this land will be here, capable of producing food forever." – Annie Metzger

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