Farm-Fresh Frittata showcases teen’s growing culinary skills
Mashiki, how did you hear about the Boys Grow program and what made you decide to apply? (Founder) John (Gordon Jr.) came to our school and did a presentation on the program. My English teacher encouraged me to apply and now I am in the first year of my two years there.
I like being part of Boys Grow, and I think it’s very fun and productive work on the farm. I like working in the ground, planting seeds and watching how fast things grow. Also, my time there helps me excel in my lifelong goal of wanting to be a chef.
Who inspires you to be a chef? My dad is a cook and I want to follow in his footsteps, although we each cook different kinds of food. It’s fun cooking with my dad, and I especially like when we make rice and beans together with biscuits.
I also like to make Southeast Asian and West Indian dishes, because they are exotic in flavor but are relatively easy to prepare using fresh ingredients. I like being at Boys Grow, because if I need some fresh ingredients for a dish, I just have to go to the garden for the produce.
I love America and when I graduate, I want to be a cook in the Army. After my time in the Army, I want to go to college, where I will earn my culinary and business degrees. Then I will explore my options, but I would eventually like to own my own restaurant.
You are very goal-oriented and seem not to be afraid of hard work. Being part of the Boys Grow program is a two-year commitment, and I’m sticking with it. This summer — to show up for my six-hour shift that began at 6 o’clock in the morning — I had to get up early to catch a 4:38 a.m. bus. I would work my six hours, and then repeat the process to come home.
It is hard work, cutting down weeds and harvesting tomatoes, kale, peppers, beets, onions, zucchini and cucumbers, but it is also fun. I feel, no matter the cooking style, if you’re not using fresh produce, it’s not a real meal. Microwaving a precooked, packaged meal isn’t really cooking, and I don’t think it’s real food.
Can you tell me about this frittata recipe? This is something that my dad and I make together, but I didn’t know it had such a fancy name. If I’m working in the kitchen at Boys Grow, and we need some eggs for this dish, I just go and gather eggs from our Rhode Island Red chickens. And you can use any kind of vegetable you have on hand to make it.
I’m proud to be a part of the Boys Grow culinary program and am really looking forward to meeting (chef) Lidia (Bastianich) and seeing the chefs at the benefit. When I’m 16, my two years will be done at Boys Grow and I’m hoping that I will get a job working in a kitchen, so I can continue to learn.
But cooking isn’t my only dream in life. I have big dreams, but I also want to give back. I would like to be able to host a charity event someday at my own restaurant — most likely, I will host a few.
Mary G. Pepitone is a freelance writer who lives in Leawood. E-mail her at pepi@kc.rr.com to nominate a cook.
Mashiki Mosley Jr.
Residence: Kansas City
Occupation: Freshman at Northeast High School
Special cooking interest: Creating dishes using farm-fresh ingredients.
Family: Father, Mashiki Sr., and sisters Tiara, 27, and Lovie, 3
Boys Grow benefit
Boys Grow was founded in 2010 by John Gordon Jr. So far, 50 boys have graduated from the program.
Lidia Bastianich is hosting the Third Annual Tutti a Tavola Fattoria (loosely translated: Everyone to the Farm Table) benefit at 6:30 p.m. Oct. 1 at Boys Grow Farm, 9301 E. 147th St.
Lidia’s restaurant will prepare a multi-course dinner using Boys Grow produce. The evening also includes live music, hayrides, a bonfire and auction items, with all proceeds going to Boys Grow. Tickets start at $150 and can be purchased at boysgrow.brownpapertickets.com.
Farm-Fresh Frittata
Makes 8 servings
1 1/2 tablespoons olive oil
3 pieces bacon
1/3 cup minced onion
2 garlic cloves, minced
1 cup diced zucchini
1/2 cup diced red bell pepper
1 tablespoon diced jalapeño peppers
1/2 cup quartered cherry tomatoes
9 large eggs
1/4 teaspoon lemon pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup mozzarella cheese
Preheat oven to 350 degrees.
Pour olive oil into an 11-inch cast iron skillet and warm over medium heat on stovetop. Fry bacon until just crisp. Remove from skillet and allow to drain on paper towels.
Sauté onion, garlic, zucchini and peppers together until just soft. Add tomatoes and sauté until warmed through. Crumble bacon into skillet.
In a separate mixing bowl, whisk eggs with lemon pepper, salt and black pepper until well combined. Pour eggs into skillet and shake pan to evenly distribute mixture. Cook for about 5 minutes, without stirring, or until the eggs along the skillet’s edge begin to set.
Place skillet in oven and bake about 20 to 25 minutes, or until the eggs are golden brown and center is set.
The last 5 minutes of baking, sprinkle mozzarella over all and allow to melt. Cut into wedges and serve with salsa of choice on the side, if desired.
Per serving: 155 calories (65 percent from fat), 11 grams total fat (4 grams saturated), 251 milligrams cholesterol, 4 grams carbohydrates, 10 grams protein, 418 milligrams sodium, 1 gram dietary fiber.
Note: Go to BoysGrow.com and click “Products” to see where you can purchase salsa or fresh produce in the Kansas City area.
This story was originally published September 15, 2015 at 6:00 AM with the headline "Farm-Fresh Frittata showcases teen’s growing culinary skills."