Making frittatas with Chef Michelle Fuerst

Fresh-picked mint, chives, cilantro and parsley
Fresh-picked mint, chives, cilantro and parsley
Use a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.
Use a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.
onions
Chef Fuerst prepared caramelized onions and several other frittata fillings in advance of PPS Cooks.
Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.
Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.
Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.
Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.
The pan goes off the heat while toppings are added.
The pan goes off the heat while toppings are added.
Frittatas are sometimes left open, but can be folded into various shapes.
Frittatas are sometimes left open, but can be folded into various shapes.
The finished frittata, garnished with fresh crumbled feta.
The finished frittata, garnished with fresh crumbled feta.

$8,000 for K-5 edible gardens from C&D fund

Kirsten Cluver, an associate chemist at Church & Dwight, Co., Inc., presented the Princeton School Gardens Cooperative an $8,000 check from the company's Employee Giving Fund. The funds will be distributed equally among the PTO boards of the four elementary schools to be used for edible garden education during the 2015-2016 school year. The Church & Dwight Employee Giving Fund is a workplace giving fund which was established in 2005 to meet the desires of employees to actively support and participate in the good works of not-for-profit organizations. For more information on the fund, click on the photo.
Kirsten Cluver, an associate chemist at Church & Dwight, Co., Inc., presented the Princeton School Gardens Cooperative an $8,000 check from the company’s Employee Giving Fund. The funds will be distributed equally among the PTO boards of the four elementary schools to be used for edible garden education during the 2015-2016 school year. The Church & Dwight Employee Giving Fund is a workplace giving fund which was established in 2005 to meet the desires of employees to actively support and participate in the good works of not-for-profit organizations. For more information on the fund, click on the photo.

PMS Cooks, with Chef Kim Rizk, of Jammin’ Crepes

Kim Rizk, owner of Jammin' Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.
Kim Rizk, owner of Jammin’ Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.
Crepe batter begins with flour, eggs and milk.
Crepe batter begins with flour, eggs and milk.
Crepe-making is an art that requires practice and a light touch with the trowel spreader.
Crepe-making is an art that requires practice and a light touch with the trowel spreader.
Crepe-making in one corner, and in the other, jam-making.
Crepe-making in one corner, and in the other, jam-making.
Kim Rizk's restaurant, Jammin' Crepes, is at 20 Nassau Street, opposite Princeton University.
Kim Rizk’s restaurant, Jammin’ Crepes, is at 20 Nassau Street, opposite Princeton University.