 Bring Your Garden to the Table
From tiny patio herb gardens to larger community plots, this site is part of a movement, a movement back to growing and making our own fresh, delicious, healthy food. Our mission is to share gardening tips and recipes with others who share our passion for sustainable agriculture, even in the smallest urban settings. We will also feature travel ideas, classes, workshops and other great ways to learn about gardening from the experts, and will publicize ways to support organic farms and farmers markets, and the restaurants and hotels that use local produce. The content is updated weekly so check back often -- and if there's anything you'd like to see or ideas you'd like to submit, please send them to
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Written by Ann Shepphird
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Sunday, 22 August 2010 15:00 |
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 With designated "food forager" on its staff, the newly re-opened Ocean House in Watch Hill, Rhode Island, takes farm-to-table seriously. Pam Stone, whose full title is food forager and director of culinary education, not only serves as a liaison between local farmers and the Ocean House's chefs (headed by Executive Chef Albert Cannito) but, as a master gardener, also oversees the resort's private gardens and provides education and tours for visiting guests. To give us a taste of that partnership between garden and table, Pam Stone lets us in on what's going on in their gardens -- and then Chef Eric Haugen (pictured right in the garden) offers a recipe that makes the most of the corn and tomatoes that are currently in season.
What is just being planted now (mid-August) in the garden?
We are beginning to plant Forono beets, Hakurei turnips and D' Avignon radishes, which we will harvest in September.
What are some tips for home gardeners planting those crops?
Be sure your dirt is good. It is also important that the soil is loose when planting root crops. Barely cover your future crop with soil, keep the soil moist and start thinning when it reaches two inches in height.
What are some of the things on your garden tours that guests seem to particularly enjoy?
Guests enjoy seeing things they buy in the market that they have never seen planted, like brussel sprouts. We also grow heirloom vegetables with seeds from “the Chefs Collaborative." Guests are also drawn to unusual things like Boothbay cucumbers and Gilfeather turnip.
When you go into the kitchen, what are you telling the chefs is ready for harvest?
Corn and tomatoes are in their prime and ready for harvest. Enjoy them while you can because they are only here for a short time! (Click "Read More" for Recipe) |
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Written by Linda Hayes
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Friday, 06 August 2010 20:36 |
 When a sudden downpour cut our search for a Mineral Creek-side campsite short last weekend, there was only one thing to do -- hightail it into nearby Silverton for a cocktail at Montanya Distillers.
Set in a century-old stone building (pictured left and typical of the historic Colorado silver-mining town) with a funky little tasting room and bar, the distillery is home to award-winning Montanya Oro and Platino rum. Owners Karen and Brice Hoskin make it in-house with pure Hawaiian cane sugar and snowmelt out of Boulder Creek, in a 400-litre alembic copper still imported from Portugal.
That day, a bartender named Matt was busy mixing garden-fresh cocktails for a hearty, if slightly damp, crowd. Two, the Thai Boxer made with fresh blueberries and the Joker with fresh peaches from Palisades (home of the Colorado Peach Festival this month), were must-haves. A couple-three later, the sun came out. We were happy campers, indeed.
Try the recipes below and sip for yourself. (Click read more for recipes.)
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Written by Ann Shepphird
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Friday, 30 July 2010 02:09 |
 There are a number of nice things about the partnership between La Costa Resort & Spa and the Chopra Center, which was founded by Deepak Chopra and David Simon and has its headquarters on the grounds (pictured, right). The first is the center's daily guided meditation, free of charge to resort guests. There are also yoga classes, Ayurvedic spa treatments and longer wellness programs. But if there is one really unique touch Chopra has brought to the resort it’s his ginger elixir, made out of fresh ingredients and designed to jump-start the digestive system. Chopra advises one ounce before lunch and another before dinner.
Here is the recipe for those who’d like to make it at home:
1 3-to-4 inch piece of unpeeled fresh ginger root
4 to 6 lemons
1 cup purified water
¾ cup raw organic honey
¼ tsp black pepper
Cut the ginger into ½-inch pieces. Using a powerful juicer, push the ginger through the juicer and juice enough to make 1 cup. In a citrus juicer, juice the lemons to make 1 cup of juice. Combine the juices in a large bowl. With a wire whisk, mix the water, honey and black pepper into the ginger and lemon juice. Whisk until blended. Store in a pitcher or glass jar in the refrigerator. Don't chug the whole thing -- just one ounce is recommended. And a word to the wise: It definitely has a kick. |
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Written by Scottie Jones
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Friday, 23 July 2010 16:43 |
 Leaping Lamb Farm is a 60-acre working sheep farm in the Coast Range of Oregon that started as a self-sustaining homestead back in 1895 when the timber was old growth and town was a two day ride. We (my husband Greg Jones and I) bought the farm seven years ago and are only the third owners. We try to be as self-sustaining as possible in terms of the vegetables and fruits we put up for the winter, but at least now the town is only a 30-minute drive.
Neither of us was raised on a farm, so we came into the agricultural aspect of pasture management, lamb husbandry and predator control with little formal training. We have learned by the seat of our pants, through classes from our local extension services, via books on farming, and through the kindness of neighbors who took pity on us. We realized, after several years of producing lamb (and turkeys) for market, that we were not commercially viable at our small level of production and began contemplating other sources of on-farm income.
I had always wanted to share our farm with others because I felt it was truly an enchanted place. Granted, these days I look at the farm and see things that need to be fixed and beds that need to be weeded, but I also remember what I saw when we first arrived. I was also familiar with the concept of 'farm stay' from having lived and traveled in Europe and felt that offering a glimpse into the lifestyle of a small farm had value to our largely urban population, now generations removed from the land. (Click "read more" for rest of article.)
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