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Chef Sarah's Green Smoothie from the Andaz Napa Print E-mail
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Written by Ann Shepphird   
Saturday, 24 November 2012 08:28

Andaz Napa SmoothieLooking for an antidote to all the wonderful (and decadent) food stuffs at Thanksgiving -- and/or just for a great all-around smoothie that uses veggies like kale and baby spinach from your garden? Sarah Linkenhell, the executive chef at the Andaz Napa, which opened in downtown Napa in September and offers a "Napa-to-Table" restaurant called (fittingly) the Andaz Farmers Table, has created just what you're looking for. Even better, she was happy to share the recipe with us. Enjoy!

1 Granny smith apple, cored
1 large pear
1 banana
1 cup frozen pineapple, mango, peach mix
2 large leaves kale, no stem
2 large handful baby spinach
1.5 cup apple juice
1.5 cup water

Using a Vitamix blender, blend all ingredients until smooth. Enjoy chilled. Keeps for two days in the refrigerator.

 
Agua de Frescos from Quito's Casa Gangotena Print E-mail
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Written by Ann Shepphird   
Friday, 08 June 2012 09:00

Agua de Fresca ingredientsCombine amaranth flowers, verbena, esencia de rosas, mint, sweet basil, spearmint, pena pena, lemongrass, fragrant mauve, lemon balm and "a little magic" and what do you have? The answer is the Agua de Frescos, the refreshing drink used to welcome guests to the Casa Gangotena, a boutique hotel fashioned from a restored mansion overlooking the Plaza San Francisco in Quito, Ecuador.

For those of us who aren't able to get to Quito (at least anytime soon) but who might be growing -- or have access to -- the ingredients, Andres E. Davila, the executive chef of Casa Gangotena, was kind enough to share the recipe. Even better, Chef Davila says it's pretty easy to make: You just have to boil the water, then turn it off and put all the herbs in for about 10 minutes. Then take the herbs out. Once the Agua de Frescos is cold, add a little sugar and fresh lemon juice.

"That's it. No big secrets, just pure and refreshing Casa Gangotena-style Agua de Frescos," said Chef Davila. Enjoy!

 
A New Cocktail Garden Blooms in Downtown L.A. Print E-mail
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Written by Ann Shepphird   
Wednesday, 30 May 2012 12:28

Klaus Puck at Ritz-Carlton cocktail gardenIt's always good news when a garden opens up in an urban setting like downtown Los Angeles. It's even better news when that garden is filled with more than 15 varieties of fruits, herbs and flowers -- including basil, chervil, chives, fennel, lemon, lime, mint, orange, pansy and verbena -- to be used in a garden cocktail list that changes with the seasons. Situated 26 floors up at the Ritz-Carlton, Los Angeles, the new cocktail garden, which is overseen by Beverage Director Klaus Puck, serves both the Ritz-Carlton's "BLUE" rooftop pool bar and Wolfgang Puck's WP24 Restaurant & Lounge. The recently announced summer cocktail list features drinks such as Verbena Lemonade, which includes Kalamansi lemons and verbena leaves straight from the garden. Even better, Klaus Puck (pictured in the garden, above) was kind enough to share the recipe. Enjoy!

Verbena Lemonade

WP24 cocktails1.5 oz. Ketel Citroen Vodka
.5 oz. Kalamansi puree
1.4 oz. verbena-infused simple syrup (see below)
Juice from half a lemon
Lemon-lime soda

Add all ingredients into a mixing glass. Shake. Strain into an ice-filled Collins glass while adding the lemon-lime soda; fill to top. Garnish with verbena leaves.

For Verbena Simple Syrup
2 cups water
2 cups sugar
Generous handful of fresh lemon verbena leaves

Bring all ingredients to a boil, then let cool to room temperature. Remove lemon verbena leaves; the syrup should be a light yellow-green color and have the definite flavor and odor of lemon verbena.

 
A Cucumber Collins That's Good for Both the Goose and the Gander Print E-mail
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Written by Ann Shepphird   
Sunday, 29 April 2012 20:15

The opening of a new restaurant in the Napa Valley always brings about bit of a ripple in the foodie community. In this case, it's the new Goose & Gander, which opened last week on the same spot in St. Helena where the former Martini House once stood. With a focus on locally sourced ingredients in both the dining room, overseen by Partner/Executive Chef Kelly McCown, and in the artisan cocktails concocted by Bar Manager Scott Beattie, those seeking a quintessential farm-to-table experience in Napa should be pleased. If you're interested in toasting the opening at home, Beattie was kind enough to share his recipe for the Cucumber Collins. Even better -- wait until Memorial Day, when you can enjoy a summer cocktail in the restaurant's newly renovated garden.

Cucumber Collins
1 1/2 oz. Square One Cucumber Vodka
1/2 oz. fresh lemon juice
1/4 oz. yuzu juice (with no sodium added)
1/2 oz. 1:1 simple syrup
1-2 oz. seltzer
4 to 6 slices of cucumber, pickled and non-pickled (recipe below)

Add the vodka, lemon juice, yuzu juice and simple syrup to an empty 16 oz. mixing glass. Add enough ice to fill the mixing glass completely with ice, seal it up, shake hard a few times to mix, unseal, leaving all the contents in the metal half of the shaker. Add the seltzer to the metal half of the shaker, and then dump the contents into a 12 oz. Collins glass. It should fit in nicely with ice filling the glass from the bottom to the top. Using a straw of the back end of a stirring spoon, carefully slide several slices each of the pickled and non-pickled cucumbers down the sides of the glass, so that the ice pushes the cucumber slices attractively up against the glass.

Pickled Cucumbers Stained with Blueberries
12 oz. unseasoned rice vinegar
4 oz. mirin
4 oz. unfiltered cooking sake
6 oz. white granulated sugar
1 cup frozen wild Maine blueberries
1 large English cucumber

Add the vinegar, mirin and sake to a medium-sized pot and bring to a boil. Add the sugar and stir to dissolve. Next add the blueberries, bring back up to a boil, and summer for 2 minutes to bleed out the color. Allow the mixture to cool to room temperature. Using a mandolin, slice the entire cucumber up to about the width of a quarter, not paper thin, not too thick. Reserve half of the cucumbers for pickling; the other half will stay non-pickled. Stain the blueberries out of the pickling liquid, and then pour the liquid over half of the cucumbers and let them rest for about 2 hours or long enough to stain them purple. They will last about two weeks in the fridge.

 
A Spring Cocktail Menu That Honors Farmers from Locanda del Lago Print E-mail
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Written by Ann Shepphird   
Thursday, 22 March 2012 14:14

Lago caprese martiniIn honor of spring, Locanda del Lago restaurant in Santa Monica has launched a spring cocktail menu that celebrates the farmers who grow the produce used in the cocktails -- all regulars at the Santa Monica Farmers Market, located right outside the restaurant's door. For those of us for whom spring brings thoughts of TOMATOES (and Tomatomania, which has started its annual seedling sale -- click here for locations and dates), there is The Wong Farm, a Caprese-style martini made with cherry tomatoes, fresh basil, a dash of balsamic vinegar, and cubed mozzarella as a garnish. For those who like their cocktails a bit more sweet, Maggie's Farm features fresh sage, cucumber and prosecco. Recipes for both are below. Hello Spring!!!

The Wong Farm (Caprese Martini)
4 cherry tomatoes, halved
2 sprigs fresh basil
A dash of balsamic vinegar
1 tsp sugar
2 1/2 oz. Crop Organic Tomato Vodka
Fresh mozzarella

Muddle tomatoes, sugar and basil together, add vodka and vinegar and shake vigorously. Pour into a chilled martini glass. Garnish with a skewer of alternating cherry tomato halves and cubed fresh mozzarella

The Maggie's Farm (Sage Mist)
4 sprigs fresh sage
4 slices cucumber
2 oz Crop Organic Cucumber Vodka
1 tsp sugar
1 oz. prosecco

Muddle cucumber and sugar, add vodka, then shake vigorously. Note: Do not muddle sage; it bruises the leaves and leaves a bitter taste. Serve in chilled martini glass, then top off with a prosecco floater. Garnish with a floating cucumber slice.

 
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