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.

 
Chef Tylun Pang on "What Maui Likes to Eat" Print E-mail
Written by Ann Shepphird   

Chef Pang on farmMaui food. I only have to say the words and your mouth begins to water thinking of all the fresh products -- from local fish to Maui onions -- available on the island, doesn't it? Obviously, the best way to get Maui food is to, well, go to Maui -- and enjoy it yourself at one of island's many food outlets, which range from local stands to fine dining restaurants (some of which were featured in our story "Celebrating Agricultural Abundance on the Island of Maui").

A new one to add to the list is Ko at the Fairmont Kea Lani, Maui, which translates to "sugar cane" in Hawaiian, and celebrates both the agricultural abundance of the island and the mix of cultures that came together during the plantation era. Even better, Ko's executive chef, Tylun Pang (pictured above at Otani Farms), sources 90 percent of his produce from regional farms, including Hali'imaile Farms, Escobedo Farms, Kula Farms, Keaau Farms, Evonuk Farms, CN Farms, Allen Nago Farms, Anuhea Farms, Kamuela Farms, Shishido Farms, Pacific Produce and Island Paradise Farms. As Chef Pang says, "Listening to the farmers and fishermen and their stories helps me understand what they produce and what's being caught. I can then use my knowledge and training to take the flavors to the next level."

For those who'd like to bring some of those flavors home, Chef Pang has a book called "What Maui Likes to Eat" (click on the Amazon link on the right if you'd like to order) that is filled with recipes and stories from the island. Even better, 100 percent of the sales from the book are donated to the local culinary academy on Maui. And, Chef Pang was kind enough to share one of his signature recipes with us. See below for his Kobe Beef Poke, which uses island favorites such as Kula onion, Maui raw sugar, Hawaiian alaea salt and Japanese cucumber. Enjoy!

Read more...
 
Keeping Your Back Strong When Gardening Print E-mail
Written by Ann Shepphird   

Yoga in the GardenAs the seasons change and we spend more time in our gardens, it's good to remember to take care of our backs. These yoga stretches for gardeners were first posted here in 2009 courtesy of the Ubuntu restaurant and yoga space in Napa. Ubuntu has sadly since closed but I think we can all agree that the tips themselves are timeless. Happy gardening!

If there is one thing that all gardeners share, it's a need to save their backs from all the lifting and bending that goes along with tending their gardens. Here are some tips from Ubuntu Yoga Instructor Courtney Willis on how to create a strong and flexible back through a some Yoga Flow for Gardeners.

  • Standing on your feet, reach the arms out and up bring the palms together way above the head, saluting the sun.
  • Slowly, bend the knees and bring your hands to the Earth, relax the head and breath here, working on extending the hips upward.
  • Lying on your back and bend the legs. Lift the hips and wiggle your shoulders under the back until you can clasp the hands. For a therapeutic variation. you can bring the hands to the hips, fingers facing outward.
  • This pose is an important counter pose for all the forward bending you do in the garden.
  • From here, release the spine to the Earth, create a 'T' with your arms and slowly drop your legs to one side and bring you gaze to the opposite arm.
  • Repeat on the other side.

This gentle sequence is accessible to every BODY and can be done before AND after a day in the garden.

 
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.

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