The Farm Project with Zooey Deschanel

The Farm Project with Zooey Deschanel

Zooey Deschanel

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Zooey & Jen make a delectable frittata chock-full of farm fresh ingredients and chat about The Farm Project, a public benefit corporation Zooey started with her husband. Its goal is to make local, fresh, and sustainable foods easily accessible to everyone.

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- Hey, guys, it's Jen, and I'm here with my friend Zooey Deschanel who is not only an award-winning actress, but she's also the founder of The Farm Project. - Yes. - Thanks so much for being here. - Yeah, thanks for having me. This is so fun. - So excited. I'd love to hear more about The Farm Project. Can you tell me more about that? - Yes, of course. It's a public benefit corporation I started with my husband, and we're trying to make local, fresh, sustainable food as easy, accessible, and affordable as the packaged and processed alternatives. - That's awesome, I love that. She was kind enough to bring us all this beautiful produce here. - None of it had to travel very far on a plane or a truck to get here, so... - One of my favorite things ever is tomatoes, but if I get them in the winter, they're just the saddest things. They taste gritty and watery, but if you get them in the summer, it's like - Yeah, it's like an entirely different vegetable if you get it when it's in season versus out of season. That's why it's like if you understand what's in season when you're cooking, then you're gonna be so far ahead in terms of if you have fresh ingredients, they taste so much better. - And excited, right? - Yeah. - To look forward. - And it makes you look better as a cook because people think you're a really good cook if you just get fresh ingredients. - It's like oh, I'm fancy, and I didn't have to go to school for it. - All I had to do is chop this tomato. - So, I'm super excited to just take all this and turn it into a frittata. What do you think? - Yes. I think that's a great idea. - So, let's jump into this. I'm actually gonna have you peel the carrots. Can you do that? - Okay, great, perfect. Yes. - Look at this guy! - Okay, this guy is too special, so I'm gonna leave him as our mascot over here. - He'll be right there, let's call him Leonard. - Let's do a couple different colors. Let's do a yellow, a purple, and an orange. - I love the colors on these. - So, my daughter loves the color purple, so it works to my advantage because there are a lot of great purple vegetables. So, I give her purple carrots in her lunch and she's way more likely to eat a purple one than an orange one. - Right, and just look at the purple in this. This is green garlic, do you give her this often? - Well, I cook with regular garlic, but this is an exciting new addition to my knowledge. - I get really excited when I see them in the farmer's market because this is actually harvested at the beginning of spring, so before it matures. So, feel that, it's not super papery. - Yeah, so you can just cut the whole thing. - The whole thing, even up to here, and this is the gold right here. This is the garlic scape. - Yeah. - It's sweet, a little mild, yum yum. Oh, cute. Look at this, you just use all of it. - Oh, that's awesome, and it's so pretty. - It smells so sweet too. - Oh, it smells so good. - You know, when I was a kid, I didn't know that carrots could be so many different colors. - I know, I didn't either. - Like even the cauliflower. - Oh yeah, cauliflower, purple cauliflower is the prettiest. You can use that as a centerpiece for a party, and then the next day... - Roast the whole thing. - Roast it, yeah. - That's the best thing, decorations you can eat. - That's a good tip. - Actually Zooey, can you go ahead and saute these up? - Yes, I'm ready. - While I work on the broccoli - Yes. - Okay. - It's already a rainbow. - I know, it's so, it's so absolutely gorgeous, and I think I wanna let these carrots get pretty soft - Nice and tender. - just so it blends in... The texture blends into the eggs. - When we add actually the broccoli and asparagus, I like to keep them a little bit crispy because it'll cook, you know, continue cooking in the oven. And it's good too in the frittata... - This smells so amazing, I wish everyone could smell this at home. - Doesn't it? It's that green garlic. - It's the green garlic. - [Both] It's so good. - I think now's a good time to add in... - Yeah, it's so pretty. - Sometimes I like adding broccolini. - Oh, I love broccolini. - Or a cauliflower, yeah. Look at that nice full pan. This is so... The broccoli, I only like to cook them just until they're a little bit crisp because it's fun to eat lots of textures in your mouth. You can crack some eggs into this for me. Look at the color of the green that just became super vibrant. - Oh, yeah. - And actually, to help it cook a little faster, I'm just gonna season it right now with a little bit of salt. Let's toss in some red pepper flakes in there, another bit of color. - Okay. - Do you like it hot? - I like it hot. - Sweet. - Some like it hot. - Just before that, I'm gonna add in some leftover potatoes that I cooked up. - So, what herbs do you want, tell me. - I'm thinking scallion, what do you think? - Okay, I think that's fine. - [Jen] That little bunch looks great. - [Zooey] Do you want me to put this in? - Yeah, sprinkle that in. - It smells amazing, okay. - Perfect. Perfect, great, now we can add in the cheese. - [Zooey] Want me to sprinkle it all around? - Yeah, okay, so I'm gonna pop this into the oven, and while it cooks I'm gonna have you tell me more about this awesome vertical garden. - Okay, this is a vertical garden, and it's an awesome training wheel into gardening or a great way to grow food on a balcony or in a small backyard or just if you have a little bit of space. It also uses 95% less water than if you're growing in the ground, and you can grow anything that's not a bush, a tree, or a root. - So, there's no dirt in this at all. - No dirt, it's just water. - So, what do we have growing here? - Okay, so there's three different kinds of basil. It's Thai basil, dill, thyme, oregano. - So, how does this work? Does it start from a seed and you plant it yourself or... - So, this is part of The Farm Project business is we service these, and they're from seedlings and they can be shipped. You can start from a seed, but that's kinda the hardest part to go from seed to seedling, so we actually work with local farmers who can do that part for you and make it way easier, and it's like the first few weeks of the growing process. I'm gonna just take this bok choy out and show you what the roots look like. You can make so many different things with all these wonderful herb and... - Yeah, actually, speaking of herbs, why don't we put a little bit of dill. - That would be great. - Right on top. - Yeah, yes. - [Jen] Oh, yeah. - Beautiful. - Look at that. - That is so pretty. - Comin' in hot. You've got the big momma over here, and then you could also use the exact same recipe to make these little mini muffin ones which are great. So, you could just have whatever veggies ready and then just pour the egg on top. - That's so smart. - And look, it's so portable. - And look, you could do it for a little brunch if you're having your friends over. That looks beautiful. - There we go. So, I'll divide this for me. - Perfect. - For you, look at that. - [Zooey] That looks gorgeous. - You've shared all these really great tips. What's the easiest, most fundamental thing someone could do? - So, our motto is know it or grow it. So, if you can't grow your own food, then ask questions and find out where it came from, and you're gonna make better, more informed, and more nutritious and delicious choices. - Absolutely. - Cheers. - Cheers.

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