Gardens to Tables

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Welcome to Gardens to Tables

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 also feature travel ideas, classes, workshops and other great ways to learn about gardening and cooking from the experts, and publicize ways to support organic farms and farmers markets, and the restaurants and hotels that use local produce.

If there's anything you'd like to see or ideas you'd like to submit -- or just comments you'd like to make -- please send them to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Also feel free to check out our Facebook page, which features links to events and stories of interest to gardeners and cooks, in addition to those posted here.

 
A Deer Valley Twist on the Classic Bloody Mary Print E-mail
Written by Ann Shepphird   

Bloody Mary barIt's hard to think of a cocktail that lends itself more to the gardens-to-tables movement than the classic tomato-and-vodka Bloody Mary. Invented in 1934 at the St. Regis New York by bartender Fernand Petiot, contemporary Bloody Mary bars -- such as the one (left) at last September's Hawaii Food & Wine Festival -- have been known to include a garden's worth of vegetables, fruits and herbs.

St. Regis hotels around the world still serve the classic cocktail, but each has their own twist. At the St. Regis Deer Valley, this includes Park City's High West Vodka (an oat-based vodka); a wasabi, celery and apple espuma; a glass lined with black lava salt; and a pipette of Worcestershire and Tabasco sauce so guests can choose just how much kick they want. The 7452 (the resort's altitude) Bloody Mary is quite popular, selling about 2,500 a month.

For those who'd like to know just what goes into the 7452 Bloody Mary, the St. Regis Deer Valley was kind enough to share the recipe. Enjoy!

St. Regis Bloody MaryThe 7452 Bloody Mary
(four 4 oz. glasses, one of which is pictured right)

14 oz. can tomato juice
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cornichon juice
2 tsp. horseradish
1 tsp. Sriracha chili sauce
1/2 tsp. finely ground black pepper
1 tsp celery salt
Pinch of cayenne pepper

Rub a lime around the rim of each glass and dip in black Hawaiian salt. Combine all ingredients. Fill glass 3/4 full.
For the espuma: Combine celery juice, parsley, wasabi powder and some green apple. Blend and strain, and add as foam on top.

 
Tips for Hand Bed Preparation from the Esalen Farm and Garden Print E-mail
Written by Ann Shepphird   

Esalen Bed PrepGood organic gardeners will tell you that they don't grow plants, they grow soil -- and by that they mean a soil rich in organic material. As we begin to pull out our summer crops and get ready for fall planting, it's a good time to take a look at the soil in our garden and do what's necessary to create the "healthy dirt" -- or humus -- that will give life to our new seedlings. For some, it might be time to put in a cover crop. For those ready to put in their next round of seeds or seedlings, here is a step-by-step "Guide to Hand Bed Preparation" created by the food folks at the Esalen Farm and Garden, who have some of the healthiest beds (and, hence, crops) you'll ever see. I made a few edits for the home gardener but it's a great guide to get you started. Happy fall planting!

1. Clear all plant waste of previous crops and weeds from the bed using a short-handled fork, hard or soft rake, and a compost bin or trash can.

2. Check that there are suitable stakes (i.e., able to have a string easily tied to) at each corner of the bed. Stakes should be between 42-48 inches apart. If a stake is missing, drive a new stake into the ground to create the appropriate width; move existing stakes to create the appropriate width.

3. Connect parallel corner posts with string to mark the length of the bed along the pathways.

Read more...
 
Seasons 52's Cliff Pleau Talks Beets Print E-mail
Written by Ann Shepphird   

Seasons 52 beetsAs many of you may know, Seasons 52 is part of a unique chain of restaurants found throughout the continental U.S. that focus on healthy food using fresh seasonal ingredients (nothing on the menu is over 475 calories). As part of that focus, the Century City location features an indoor herb garden, a chef's garden and a spectacular outdoor living wall. At the preview, we were treated to a series of dishes created by Cliff Pleau, the Seasons 52 Culinary Director. The highlight, for me, was his beet carpaccio (pictured here) so I asked him for some tips on working with beets at home for those of us who are growing them or looking at them at the farmers markets and he was kind enough to send his thoughts (below). Enjoy!

Beets are awesome if you think of them as a natural root that has all the nutrients to push a plant through the soil and allow its leaves to reach sunlight. Their earthy quality allows for lots of flavor combinations. I like using gold beets and chiogga beets, but whatever is in the market is fun and tasty. Beets do need to be washed well. The tops can be de-stemmed and steamed. I like to eat them with sea salt, olive oil and red wine vinegar.

Roast beets by putting them in a roasting dish with a little bit of water (just a little in the bottom), some olive oil and sea salt to cover. Roast until almost tender in a 425 degree Fahrenheit oven for about 45 minutes. Then let them rest covered for 15 minutes. They can be chunked or peeled, and used for various creative applications. To peel, just rub off the skins with your hands and a paper towel.

For a beet carpaccio, slice peeled beets thin on a mandolin and plate with extra virgin olive oil and sea salt and add an herb salad mixture. A couple of flavors and ingredients that work well with beets include: goat cheese, wasabi (mix with sour cream), herbs, grains, citrus, ginger and black pepper.

 
10 Steps to Help Get Those Seeds Started Print E-mail
Written by Maree Gaetani, Gardener's Supply Company   

SeedlingsWe've noticed a significant increase in consumers wanting to either try seedstarting or elevate their capability with new equipment and lights. Here are 10 steps along that make seedstarting simple and successful:

1. Choose Seeds Wisely. If you're new to seed starting, stick with easy-to-grow vegetables and flowers such as tomato, cucumber, basil, squash, morning glories, bachelor buttons, calendula and cosmos. Don't start your seeds too early. Find the last expected frost date in your area and count back from that date based on the seed packet recommendations to determine when to start seeds indoors. Starting too early will create monster plants that need to be tamed because the outdoor environment isn't ready for them yet.

2. The Right Equipment. You can start seeds in just about any container, provided it's sturdy and allows for water drainage. However, for those new to seedstarting, complete systems are also available.

3. Start with the Right Organic Mix. For best success, use a seed-starting mix that contains peat moss and vermiculite. These ingredients provide a medium that holds moisture, drains water, and is light enough to germinate and grow even small seeds such as pansies.

Read more...
 
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