Gardens to Tables

October is time to:

Plant a Cover Crop

After you have harvested the last of your summer vegetables, plant a cover crop like vetch, clover, barley or soybeans to return nitrogen and other organic elements to the soil.

Our Favorite Books

Advertisers

Sponsors

Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at www.DigitalFamily.com.

Search the site

Garden Poll

What's the best fall garden activity?
 
Discovering Kozlik's Canadian Mustard at Toronto's St. Lawrence Market Print E-mail
Written by Ann Shepphird   
Saturday, 03 March 2012 16:13

Kozlik's at St. Lawrence MarketOne of my favorite things to do when traveling is to find the local fresh market as it's where you really learn what it's like to live -- and eat -- as a local. In Toronto, this was the St. Lawrence Market, an easy walk from almost anywhere in the downtown area and open Tuesday-Saturday, with a special farmers' market added on Saturdays. Highlights of the 120 vendors at the market include the Carousel Bakery and their "world-famous peameal bacon sandwich," and the Market Kitchen, which offers cooking classes.

But for a truly local experience, Anton Kozlik's Canadian Mustard -- a staple at the market since 1948 -- is the place to go. Made in a variety of spicy, savory and sweet flavors using local ingredients, it can be hard to choose. I went with a Dijon by Anton and a Lime & Honey that's been great in salad dressings. Even better, they offer recipes for each of the mustards. With tomato season on the horizon, here's their recipe for Green Peppercorn Tomatoes with Goat Cheese. Enjoy!

Read more...
 
A Focus on New Mexico's Best at the Corn Maiden Print E-mail
Written by Ann Shepphird   
Tuesday, 24 January 2012 09:27

Corn Maiden at Hyatt Regency TamayaOdds are that when you think of local produce from New Mexico you think of chile peppers, as the state is famous for growing some of the best (and hottest) peppers in the world. One of the restaurants that takes advantage of the local peppers -- and many more local products -- is the Corn Maiden at the Hyatt Regency Tamaya Resort & Spa. Known for its rotisserie, the signature dish is the Corn Maiden Classic ("k'uchininak'u" in the local Tamayame language), which features New Mexico Chorizo Sausage, Fresno Chile Chicken and Red-and-Green-Chile-rubbed New Mexico Heritage Beef. The Corn Maiden makes a point of sourcing its meat from New Mexico Ranches that have been chosen for their humane treatment of cattle and their dedication to preserving ranch lands and wildlife habitat. Other locally sourced items at the resort, according to Executive Chef Cheryl Scantlebury, include cheese, pecans, pistachios, pinon seeds, blue corn flour, honey, jams and jellies, bolita beans, pinto beans and herbs from their own Tamaya Herb Garden.

The Corn Maiden's Chef de Cuisine, Sam Reed, also sources as much seasonal produce as possible. During a recent visit, he took advantage of in-season beets and butternut squash (and, yes, peppers) to create an amazing beet bisque -- and was kind enough to share the recipe. Enjoy!

Read more...
 
Finding Farm-to-Table at the Old Course Hotel in St. Andrews, Scotland Print E-mail
User Rating: / 1
PoorBest 
Written by Ann Shepphird   
Sunday, 27 November 2011 18:44

Old Course Hotel in St. AndrewsThere are a number of things one expects to find in St. Andrews, Scotland: some of the most celebrated golf courses in the world (including the “Old Course” aka the Home of Golf); the beach featured in the iconic scene from “Chariots of Fire” (hum the Vangelis score and it'll come to you); and a certain university where a certain William and a certain Kate met. What is perhaps not as expected is an emphasis on farm-to-table cuisine, but that’s exactly what I found on a recent trip to the Old Course Hotel, Golf Resort & Spa in St. Andrews (pictured, left).

Chef Marshall of Old Course HotelThe emphasis on sourcing “what’s on our doorstep” comes from Ross Marshall (right), head chef for the hotel’s award-winning Road Hole Restaurant. Chef Marshall says he loves using local suppliers because “you can trace the products that you use and speak to the suppliers and farmers on a daily basis. And you know that when it is local, it’s got to be at its best.”

Some of the local suppliers used by Chef Marshall include wild berries from Brasters Far in the summer and winter cabbages and sprouts from Leaven Larder. In season – and being featured in the kitchen – now are grouse, pheasant, partridge venison, cabbage sprouts, pumpkin and the last of the kale.

Also currently in season are butternut squash and arugula (which is called rocket in the U.K.) and Chef Marshall was kind enough to share the hotel’s recipe for a salad that combines the two with pine nuts and sage and a honey dressing. Enjoy!

Read more...
 
Beaver Creek Bruschetta: Rounding up Lunch at Colorado's Minturn Market Print E-mail
User Rating: / 5
PoorBest 
Written by Linda Hayes   
Tuesday, 23 August 2011 04:48
Minturn MarketJeep tour? Check. Zip-line? Check. Horseback riding? Mmm…not so much. But wait. What's this? A trip to the Minturn Farmers' Market with Executive Chef Mike Spalla of Beaver Creek Lodge, host of our weekend visit to gorgeous Beaver Creek, Colorado? Yee-haw!

Yes, there are bountiful farmers' markets up and down the Roaring Fork Valley, including in Aspen, where I live. But Minturn is a sweet, historic little mountain town (about a dozen miles from Beaver Creek), with mining, railroad and farming roots and a year-round population of 1,037, give or take a few. In addition to freshly plucked produce from local farms, I'd heard talk of pickle canning demos, colorful, hand-woven grass market baskets and fab fish tacos from Mango's Mountain Grill in nearby Red Cliff. Bingo.

Little did I know, though, that the invitation to visit the Minturn Farmers' Market would come with a challenge. Our group of 10 journalists would be split into two teams, handed five dollars apiece and be sent on a mission: collect ingredients for dishes that we would prep in the Lodge's restaurant kitchen and serve for lunch. Our team made a bee-line for summer squash and zucchini, heirloom tomatoes, peaches, greens and roasted green peppers from Austin Family Farm (Paonia) and Miller Farms (Platteville). We added a loaf of artisan bread from a Denver bakery and blackberry honey from Winter Park Honey.

A couple of hours later, and with the help and good humor of chef Spa Spalla* and sous chef Chad Barbier*, we served up pretty impressive platters of bruschetta and tomato-basil salad -- paired with the just plain prettiest prosecco and peach bellinis you've ever seen (recipes below). Tasty, too, I might add.

Read more...
 
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 5 of 14
© Copyright 2008-2012. All rights reserved. Web design by DigitalFamily.com