Whole Farm Frittata

In 2014, Stone Barns Center launched its semester-long high school program in New York City public schools. Three years later, we are teaching in 13 New York schools, reaching hundreds of additional students through two-day intensives on the farm and are preparing to expand the program nationwide. This summer, teachers from across the country will gather at Stone Barns Center to prepare to implement the program in their classrooms, while an online platform will deliver lesson plans and dynamic videos exploring the program’s themes to every teacher and student with internet access. Learn more about our education programs here.

Our curriculum uses food as a lens through which to explore science, ecology, health, culture and justice. Classes delve into the politics and economics of food and the principles of resilient agriculture, while students learn firsthand how to prepare fresh, farm-driven meals.


Farm-driven cuisine is a way of cooking and eating that celebrates what a farm needs to grow, raise or do to be ecologically healthy. The diversity of ingredients in the whole-farm frittata reflects the diversity of our landscape, encouraging us to taste the whole farm with an understanding of the benefits each plant and animal provides.

Directions | Yield: 8 servings

1. Pre-heat oven to 375 degrees F.

2. In a pot, combine buckwheat groats and water and bring to a boil. Once boiling, cover the pot and reduce to a simmer. Cook until tender, about 10 minutes. If liquid remains, pour through a fine strainer. Set aside.

3. Place a frying pan over medium heat. Add olive oil and spread around. Add Swiss chard and cook just until wilted.

4. Whisk eggs together until completely blended to an even yellow color. Add carrots, Swiss chard, sun-dried tomatoes, salt and pepper, and stir to combine.

5. Add buckwheat groats to bottom of a nonstick pan. Pour egg mixture over buckwheat groats.

6. Bake for 12-15 minutes, until top sets.

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