 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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Friday, 05 February 2010 19:38 |
 Amid growing concerns about Colony Collapse Disorder in North American honeybees, a number of Fairmont Hotels & Resorts have added bee hives to their rooftop kitchen gardens. Not only does the addition of the hives help the environment by providing bees to pollinate area gardens and parks -- but the honey can then be harvested for use in the hotel restaurants and bars, where the honey is used to add a nice buzz (yes, I had to) to the cocktails. Fairmont hotels that have joined the program include The Fairmont Washington, D.C.; The Fairmont Royal York in Toronto; The Fairmont Algonquin in St. Andrews by-the-Sea, New Brunswick; The Fairmont Waterfront in Vancouver; and The Fairmont Le Chateau Frontenac in Quebec.
Some of the new cocktails using the homegrown honey -- and other fresh herbs and produce from the kitchen gardens -- are the Bee-tini at The Fairmont Washington, D.C., which mixes Belvedere Pomrancza vodka, clover honey, fresh grapefruit juice, mint and grenadine, and the Festival Buzz, pictured above in front of a honey harvest at The Fairmont Royal York, which combines 1 oz of white peach puree, ¼ ounce of Royal York Honey and 4 oz. of Moet Chandon champagne. |
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Written by Johnna Walker, Garden Teacher at Larchmont Charter School
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Friday, 29 January 2010 02:31 |
 The great thing about working with kids in the garden is how organic the program becomes when it’s focused around gardening. You can plan all you want but when the first harvest is ready, a major aphid infestation makes itself known or the weather takes a turn for the dramatic and you find yourself following Mother Nature's cue rather than your plan book! I love that about the garden - it teaches children about life on so many levels - not to mention it keeps me on my toes.
We had our first radish harvest just before school was out for the winter break. Last year we had offered the kids a dip with the radishes but this year I decided to go even simpler. We wound up making radish wraps using freshly harvested greens and radishes. We sliced the radish really thinly, placed them atop a leaf or two of lettuces and greens and then squeezed fresh lemon from our lemon tree over that and sprinkled a little salt to boot. Before they ate the kids observed the platters of the wraps and talked about how beautiful the colors of the veggies were as they sat on the plate. The kids commented how they thought it was kind of like a work of art and that presenting food in this way made them want to eat it all the more. Then they wrapped it all up and dove right into the eating.
One little boy who had seemed disengaged for most of the morning was the first to raise his hand when it came time to share about the tasting experience. His comment was that he didn't usually like vegetables but he just loved the radish wraps. That warmed my heart and I knew right then that we'd made the right choice to go as simple as we did. When the kids grow it and are involved in the process, they will respond - even if it is one radish at a time! |
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Written by Ann Shepphird
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Thursday, 28 January 2010 16:47 |
 The Sheraton Keauhou Bay Resort & Spa on the Big Island of Hawaii recently added a farmers market to its offerings. Each Wednesday from 8 a.m. to noon, the front lawn of the hotel is filled with stands featuring local fruit, vegetables, coffee, flowers and crafts. The market is an addition to the one held each Saturday morning at the Keauhou Shopping Center.
The resort’s executive chef, Eric Lelinski, is often found at the market, showing people how they can prepare some of the produce they’re purchasing and looking for items that will inspire the dishes served that night at the resort’s Kai restaurant.
Chef Lelinski was kind enough to share one of those recipes with us, a Big Island Hamakua Mushroom Risotto, which serves six and can be used to accompany steaks or seafood. (For recipe, click "read more").
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Written by Ann Shepphird
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Thursday, 26 November 2009 03:16 |
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 The idea of sharing gardens is not a new one but, with more and more people embracing the idea of sustainable gardening, it is increasing in popularity. And no wonder. It’s a great idea -- both for the apartment-dwellers who love to garden and for those who have the land but don’t have the time, resources or inclination to do anything with it.
For us at GardenstoTables, it was just that – a great idea – until I received the following e-mail:
"I read about you in Westways and went to your website. After reading about how excited you were to rent a plot at the SM community garden I had an idea. Why wait for a plot to become available. What if there are people in the West LA area who are not gardeners (like me) who have the perfect space for a garden but will never plant one. I would love to let anyone use my yard or untended patch of dirt to plant, experiment, tend or whatever. I would even help pay for supplies if someone just lovingly dealt with it. Just a thought....if you know anyone who wants a little plot to plant...have them send me a note! Nina."
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