THE DIRT ON ROOTS FARM

ROOTS GROWS WITH ADDITION OF OUTDOOR KITCHEN

By Meredith Bower

Just when you thought Roots Farm couldn’t be more inviting, it now boasts an outdoor culinary kitchen complete with a hybrid fuel brick oven, gas grill, an under-counter refrigerator, and a sink. Adjacent to the cornfield between the two barns, the space is a magnet for students and adults alike. “As soon as they see it they want to be a part of it,” says Sharon Hood, Director of Roots Farm. “The culinary space is a game-changer.”

Teaching kids where food comes from has been the goal of Roots since the seeds for a communal garden were first planted on the farm in 2006. As the farm expanded, it cultivated an interest among students to learn how food is grown. The culinary program goes a step further, taking the fresh fruits, vegetables, eggs, and honey from the farm to the fork. “Farming is grueling hard work that takes a lot of care to get the ingredients to the chef who adds creativity and passion to create a dish,” explains Hood, noting that the culinary programs drive these lessons home.

Completed in late 2021, the outdoor kitchen is used by faculty in all departments and divisions to teach everything from the science behind different cooking techniques to sampling traditional foods from around the world. “What I love most about Roots’ outdoor kitchen is that when you come here you can be transported somewhere else,” says Roots Chef Mallory Staley. “When you have the passion, creativity, and fresh ingredients, you can take somebody somewhere without actually getting on a plane. And being outside…it’s magic.”

Jack Schwartzberg ’27 and Mya Clark ’27 prepare tacos in the Farm to Fork class.

Hood and Staley are quick to clarify that the brick oven is not a pizza oven, although the popular dish (made with sauce from Roots’ tomatoes) is frequently assembled on the outdoor kitchen’s custom wood-hewn prep table before being slid into the oven. Staley ticks off a list of other foods on the menu saying, “Our Middle School Farm to Fork class made tortillas for tacos and an Upper School French class made flatbread that uses different dough and toppings. We are starting to bake desserts and breads, and in the fall, we will be using the oven to roast the kindergarten’s pumpkins. With the option to set the brick oven to multiple temperatures, students will learn to cook different types of cuisines from all over the world.”

Hood adds, “The entire experience opens their minds and awakens their senses!”

ROOTS FARM NAAN

Naan is a leavened flatbread common in the cuisines of India, Central Asia, and the Middle East.

1/3 cup warm water

1/2 teaspoon dry yeast

1/2 teaspoon honey

1 teaspoon olive oil

3/4 cup all-purpose flour, plus 1/4 cup (for rolling out)

1 teaspoon kosher salt

1 tablespoon cream cheese (softened)

In a medium mixing bowl, add the yeast, water, and honey. Let sit for five minutes. Add the remaining ingredients, (except the 1/4 cup flour), and knead the dough until fully incorporated. The dough will be sticky, so add the remaining 1/4 cup flour a little at a time until the dough does not stick to your hands. Place in a lightly oiled bowl, cover with a wet towel or plastic wrap, and let it sit for an hour.

Place the dough in the middle of a lightly floured countertop, cut into four pieces, and roll each into a circle about 1/4 inch thick (using more flour as needed so it doesn’t stick). Place naan directly on a wood stone, pizza stone, or in a non-stick skillet and cook on high heat until golden brown (about two minutes). Flip and cook the other side. Repeat with each piece.

Cut into triangles and drizzle with Roots Farm honey or enjoy with fresh basil pesto and heirloom tomatoes.