TABLE Local Market

Some terms....

2011-12-09T21:01:00.000-08:00

There are a lot of terms that often get thrown about and sometimes misused ... here are a few of our humble interpretations if we may.

Local

In the US, theaverage grocery store’s produce travels more than 1,500 miles to the shelves.Nearly forty percent of our fruit is grown overseas. Even though broccoliflourishes all over the Northeast, the average crown of broccoli travels 1,800miles to the shelves. The term “local,” used in reference to food, means yourfood products are not traveling cross-country to reach your plate and thereby promoting sustainability for small farms and small food businesses in your area.

Organic

At its most basic definition, whenapplied to farming, means produce is raised without toxic synthetic chemicals. This meanscrops are not doused with herbicides to kill weeds, instead the weeds areremoved by hand or suppressed using mulch. Plants are not sprayed withpesticides to kill insects, which not only destroy the soil, but have alsoworked their way into the bloodstream of nearly 95% of all Americans. Sinceorganic crops are raised without synthetic chemicals, this often requires more physicallabor to maintain plant health that translates into slightly higher costs toconsumers.

Certified Organic

a certification process managed by the US Government. There is a cost to farmers to reach and maintain certification that can sometimes be prohibitive to small farmers.

USDA Consumer Brochure: Organic Food Standards and Labels: The Facts
“What is organic food? Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.” Consumer Brochure, USDA National Organic Program, http://www.ams.usda.gov/nop/Consumers/brochure.html

Food System

Food systemsrefer to the structure of a society’s means of acquiring food. In our country,our food system has been largely industrialized in the past , meaning our system has beengeared toward maximizing yields while minimizing labor and costs. While thisaffords the American people unrealistically inexpensive produce at chainsupermarkets, it also has devastating effects on our health, our land and ourfarmers. When we say our food system is broken, we are referring to a systemthat has placed emphasis on cheap food, ignoring nutrition, environmental andpublic health concerns and fair trade practices that value farmers and workers.

2011-11-14T11:29:00.000-08:00

K.I.S.S.
Keep It Simple and Seasonal
Whole-Wheat Pumpkin Pancakes

What you'll need:

1 C. whole wheat flour

1/2 Cup all purpose flour

1 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1 C. buttermilk

1 C. canned pumpkin puree

2 eggs

2 Tbls. oil

1 tsp. vanilla

2 Tbls. dark brown sugar

How to:

1st make the pumpkin purée

Cut the pumpkin in half and discard the stem section and stringy pulp. (Save the seeds to dry and roast)

In a shallow baking dish, place the two halves face down and cover with foil

Bake in a preheated 375 degrees F oven for about 1½ hours for a medium-sized pumpkin, or until tender

Once the baked pumpkin has cooled, scoop out the flesh and purée or mash it

Next,

In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

Ingredients available at TABLE Local Market

Keep It Simple and Seasonal

2011-11-14T11:28:00.000-08:00

K.I.S.S.
Keep It Simple and Seasonal
Roasted Kohlrabi

Kohlrabi can be eaten raw or cooked, and tastes a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip). Looks weird--- tastes great!

What you'll need:

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced

1 tablespoon olive oil

1 tablespoon garlic (garlic is optional, to my taste)

Salt

Good vinegar

How to: Preheat oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar.

Ingredients available at TABLE Local Market

Keep It Simple and Seasonal

2011-11-07T10:15:00.001-08:00

K.I.S.S.

Keep It Simple and Seasonal

Pumpkin Oatmeal

Looking for the perfect solution to those leftover Halloween pumpkins? Add them to you oatmeal!

Why: Pumpkin is full of beta carotene, an antioxidant with numerous benefits (protects cells from free-radicals + helps immune system function properly).

How: 1st make the pumpkin purée

Cut the pumpkin in half and discard the stem section and stringy pulp. (Save the seeds to dry and roast)
In a shallow baking dish, place the two halves face down and cover with foil
Bake in a preheated 375 degrees F oven for about 1½ hours for a medium-sized pumpkin, or until tender
Once the baked pumpkin has cooled, scoop out the flesh and purée or mash it

Stir it into your oatmeal, drizzle with agave nectar or honey and top with walnuts, cinnamon

and nutmeg. To get the health benefits without all the work,try organic canned pumpkin!

Most ingredients available at TABLE Local Market

Keep It Simple and Seasonal

2011-11-07T10:12:00.000-08:00

K.I.S.S.
Keep It Simple and Seasonal
Quinoa Stuffed Acorn Squash (gluten-free)

What you'll need:

3 acorn squash, halved and seeded
1 Tbsp butter
1/2 c finely chopped onions
1/2 c quinoa, rinsed and drained
1 c vegetable stock (chicken stock can also be used)
pinch of salt
fresh black pepper
1/3 c chopped hazelnuts, toasted
2 T chopped fresh parsley
1/3 c. grated Parmesan cheese

How to:

Preheat oven to 350°. Arrange acorn squash cut side down in a baking pan. Add 1/2 inch of water to the pan and cover with aluminum foil. Bake until squash are tender (about 45 to 55 minutes). Leave squash to cool.

In a saucepan over medium heat, melt butter, then add onions, sautéing until translucent and beginning to color. Add quinoa and stir to toast (about 2 minutes). Add stock. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes.

Next, Scoop out the pulp of 2 squash halves and roughly chop. Add chopped squash to quinoa mixture. Add nuts, parsley and 2 T parmesan.

Turn remaining squash seed side up, and salt and pepper. Divide quinoa mixture among squash halves and top with remaining parmesan. (At this point the squash halves may be refrigerated overnight).

Heat oven to 350°. Bake squash until heated through: 20-30 minutes.

Ingredients available at TABLE Local Market

Adapted from the Joy of Cooking

Fall in love with Fall: The Spaghetti Squash Chapter

2011-10-04T11:29:00.000-07:00

A painless dinner is the best kind of dinner!

Try this recipe direct from our very own Karen...
All ingredients available at TABLE

What you'll need: Spaghetti squash,

eggplant, zucchini,cherry tomatoes, garlic, olive oil, 1 red bell-pepper, grated Parmesan, salt and pepper

How to do it: Chop zucchini, eggplant, red bell-pepper and cherry tomatoes to desired size and saute over medium heat in garlic and olive oil for 10 minutes or until tender.

Meanwhile, preheat the oven to 350 degrees. Cut your spaghetti squash in half lengthwise and drizzle with olive oil. Place on a lined cookie sheet and pop it in the oven for 15-20 minutes depending on the size. Remove from the oven and let it cool slightly.

Next, scrape the flesh of the squash with

a fork onto a platter (your squash should

now have appearance of angel hair pasta).

Toss with your roasted vegetables, add some

grated parm and season to taste.

Our Latest Farm Visit To Amawalk Farm

2011-09-12T09:33:00.000-07:00

WATERMELONS ARE HERE IN FULL FORCE

2011-08-10T11:21:00.001-07:00

Delivered just yesterday by JD Farm in Brewster, NY

Red and Yellow!

Try this recipe for Herb-Grilled Chicken with Watermelon-Feta Salad

(pick up the ingredients at TABLE)

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
4 boneless, skinless chicken breasts

Preparation

1. Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
2. Spray cold grill cooking grate with grilling spray; place on grill over medium heat (300° to 350°). Place chicken on grate.
3. Grill 6 minutes on each side or until done. Serve with Watermelon-Feta Salad:
1 1/2 cups diced seedless watermelon
3/4 cup diced cucumber
1/4 cup coarsely chopped pitted kalamata olives
1/4 cup diced red onion
2 tablespoons reserved marinade
1/4 cup crumbled feta cheese

FEED ME FRESH 9.24.2011

2011-08-09T09:40:00.000-07:00

Pick up your invitation at TABLE!

SUCCESS!

2011-08-02T09:59:00.000-07:00

Our very own Karen took some seeds home from our library this past Spring and put them in the ground.

And look what grew!

Try it for yourself!

Aquaponics Explored & Explained

2011-08-01T12:20:00.000-07:00

Here it is! A video of our visit to Cabbage Hill Farm in Mt Kisco, New York!

Let us know what you think!

2011-07-18T10:31:00.000-07:00

This morning, some TABLE team members took a little trip to Cabbage Hill Farm in Mt. Kisco, New York. Cabbage Hill runs an aquaponic facility (a sustainable food production system that combines a traditional aquaculture (raising aquatic animals such as fish in tanks) with hydroponics (cultivating plants in water) in a symbiotic environment. In addition, Cabbage Hill also grows an array of produce outdoors in raised beds.
Here are a few photos and stay tuned for a video!

A helpful guide, indeed!

2011-07-12T09:34:00.001-07:00

Check out this fun video from Foodstalk

2011-07-12T08:55:00.001-07:00

A Tale of Two Apples from Foodstalk on Vimeo.

Summer Grilling- Don't Forget those Vegetables!

2011-07-12T08:00:00.000-07:00

Summer is a very exciting time here at Table. Our produce case is overflowing with delicious, fresh, local fruits and veggies. We will be receiving a new steer this week, ready to provide all your grilling needs.

This past weekend (and hopefully many weekends to come) it was gorgeous out! My dad and I planned a BBQ together, and his first question to me was, how can a vegetarian eat a meal from the grill!? As he realized when we were eating, vegetarians (or omnivores who love veggies too!) have plenty of options when it comes to summertime grilling.

I wanted to share some ideas of what works well on the grill in regards to a meatless diet. Squash is my favorite grilled vegetable. Especially when they are fresh as can be, straight from Amawalk Farm in Katonah! Slice the squash into discs, sprinkle with olive oil, salt, and pepper, and it's ready-to-grill! A common choice is also a portobello mushroom. I like to marinate mine in balsamic vinegar and olive oil, then grill until it starts to shrink.

Barbecuing vegetables ideally includes some greens as well. This time I chose to try broccoli and garlic scapes. Olive oil is optional, but recommended. The garlic scapes quickly became tender, matching the flavor of a garlicky green bean. The broccoli, which took a little longer, wasn't ready until browned. Broccoli is versatile. You can lightly steam it before grilling (that's what I did) or you can chop it up and put it into an aluminum foli pocket on the grill for an extend period of time.

Lastly, I had made some polenta from Wild Hive Farm (the only micromill in the Hudson Valley) the night before we grilled. After makin the polenta into creamy goodness on the stove, I spread it out on a half-sheet baking pan to cool. Leave it in the fridge overnight, then, when you are ready to grill, cut out some small squares or triangles.

All of these veggies would be a unique addition on your plate next to your London broil! These are just some examples- but don't stop there! The bunch onions we have here at Table would be a great addition to add some kick, as well as fresh scallions. In the fruit realm, watermelon, peaches, and even plums, have an enhanced flavor when grilled, and make a fantastic summer dessert.

Check back soon for more grilling tips!

Cherry Heaven

2011-07-06T09:37:00.000-07:00

We are in cherry heaven at TABLE.

Just in: cherries from Geneva, NY and they are out of this world... probably why George Washington was so crazy about that infamous cherry tree.

This Just In!

2011-07-05T11:19:00.000-07:00

SlantShack Jerky

Get it while it lasts!

Beautiful summer chard

2011-06-26T03:11:00.000-07:00

Fresh chard from the garden! Dinner doesn't get much better than this! Still warm from the sun, washed and left to drip dry. Stems chopped (How many veg colors are we supposed to eat daily? Bet these stems make the quota!) A little oil in the pan, some chopped garlic, a quick saute and ... a fork. No plate required.

Freshly picked and washed

Years ago in Greece, I became addicted to horta, which means, if I remember correctly (and I probably don't) village salad. Or maybe it was horiatiki. It was basically a side dish of sauteed greens, served hot or cold, with nothing but a drizzle of olive oil and lemon. Depending on the day and the supply, those greens could have been dandelion, spinach or some green that I never quite got the name of. Regardless, accompanied by a piece of fresh fish or a grilled chicken kabob, that was my staple. Every time I eat greens prepared this way it brings me back. If only I could dip my toes in the Mediterranean while eating my chard....

Don't forget those stems!

FARM ALLEY-SATURDAY, JUNE 25

2011-06-22T13:18:00.000-07:00

Tomatoes, Arsenic, and Subsides

2011-06-20T22:09:00.000-07:00

Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, explains the decline of the tomato ranging from social negatives to nutritional decline. According to analyses conducted by the U.S. Department of Agriculture, fresh tomatoes today have 30 percent less vitamin C, 30 percent less thiamin, 19 percent less niacin, and 62 percent less calcium than they did in the 1960s. But the modern tomato does shame its 1960s counterpart in one area: It contains 14 times as much sodium.

healthfreedom

The Institute for Agriculture and Trade Policy tested supermarket chicken for inorganic arsenic and found it in three quarters of the conventional chicken. The FDA made similar claims, linking it to Roxarone. Pfizer, the largest seller of Roxarone, voluntarily stopped the sale of this dangerous food additive. This is big news. (Too bad is won't be banned by the FDA... I'm sorry, aren't they supposed to be protecting our food system. No, you are the only one that can make healthful decisions. We all know they haven't been so helpful in the past..) Roxarone is one of the most common hormones used on chickens kept in Concentrated Animal Feeding Operation. It causes the chickens to get fat, fast. However, the additive contains high levels of arsenic. Arsenic in its inorganic form is a large contributor to various types of cancer. I am delighted by Pfizer's decision-- but they only sell 50% of the Roxarone used for chicken feed in this country (in many other countries, including the EU, it is banned).

Marion Nestle provides an easy-to-read map of how much money our government is wasting on the excessive subsides that encourage the overproduction of food lacking much nutritional value, such as corn. The Farm Bill 2012 will continue to pour billions of dollars into the production and processing of corn to keep food prices low, even if it is linked to an increase in diabetes and obesity.

Sample Platter

2011-06-08T11:24:00.000-07:00

Factory farms produce over 100 times more waste than all American humans produce combined. Irresponsible discharge of contaminated waste is destroying our waterways and clear air. Alaska is the only state that is not directly affected. Now, Iowa, Florida, and Minnesota are trying to pass laws so it will be a felony to film any sort of footage within the Concentrated Animal Feeding Operations. Let's take a stand and prevent it! In Minnesota, it's already been conquered. Let's keep it going!

Fracking, a dangerous way of extracting natural gas, is not a new technology. The growing concern of contamination of our watershed is because natural gas companies are exempt from the Clear Water Act. New York previously has place a moratorium on fracking, delaying it's activity. The moratorium ends on July 1st. Join the action to encourage a permanent ban on horizontal and vertical hydraulic fracturing!

The Florida Coalition of Immokalee Worker's pick over a third of the tomatoes consumed in the United States. Large supermarket chains such as Trader Joe's and Publix were asked to provide one more penny per pound of tomatoes. Although fast food chains such as McDonald's and Burger King agreed, the supermarket chains denied the farmers a better life.

The food system is broken-- food safety lacks, it creates massive amounts of environmental damage to our air, water, and soil; it makes unhealthful eating habits the most convenient and affordable, all in addition to depleting the vitality of farming as an economically dependable profession. We do our best to promote relocalization, but we need to push for larger change! DEMAND positive change for the next Farm Bill.

Table LOVES Students!

2011-06-07T08:38:00.001-07:00

Hooray! Students now receive 10% off mon-thurs

Skin Deep: A Safety Guide to Sunscreen

2011-05-25T22:55:00.000-07:00

The Environmental Working Group is a non-profit research group dedicated to protecting human heath (specifically kids) from toxic chemicals in our food, water, air and products of daily use. They have repeatedly provided breakthrough research testing the safety of agricultural practices, the treatment of our air and water, and many mainstream skin care products. Their work has increased the world's understanding of what is perceived as safe, and what actually is.

Ken Cook, the EWG's President, is like the God of my world. Initially, I became obsessed with their efforts based on their food and agricultural research. It actually made me laugh out loud to see they could do a better job then our own government. Criticism aside, the Environmental Working Group should be commended and appreciated for their hard work. If you are familiar with the Dirty Dozen/Clean Fifteen organic guide to produce, thank the EWG. If not, get a copy in your wallet soon.. then, pass it along! The important part about their work is to make sure to help spread the word. A perfect example of this is with the Cosmetic Safety Database, and the Sunscreen Safety Database. (While we are on the topic of cosmetics, make sure to see The Story of Cosmetics if you haven't.)

The Sunscreen Database rates products based on UV protection and safety of ingredients. Not only do they rate each product, the EWG also provides articles and additional resources to increase your knowledge of what you are using, or putting on your kids. A general warning of all sunscreens was released shortly after the database. The most important lesson to take from "The 9 Surprising Truths of Sunscreen," is that no lotion will ever make it so melanoma is impossible. Always use caution, regardless of the SPF the bottle you purchased claims. We all need our Vitamin D of course, which our body creates when exposed to sunlight. However,There is no real proof sunscreen will prevent skin cancer, and there is most definitely no such thing as SPF 75. Wearing a hat, using an umbrella, and sitting in the shade for some of the day are all good supplements. Still use sunscreen, but because of these doubts, avoid chemical or mineral based sunscreen, as well as high vitamin A content. See the best options here.

this just in

2011-05-20T09:39:00.000-07:00

fresh fresh fresh!

Lady Moon Farms Cherry Tomatoes

Delicious over pasta, in a salad, or alone!

I Love Cooking Fresh & Local!

2011-05-08T19:40:00.000-07:00

Mediterranean Farro

Farro

Nicoise Olives

Heirloom Tomatoes

Vermont Goat Cheese

Dandelion Greens

Amount and measurements with salads of this nature are based on

preference. Add everything a little at a time. Salt and pepper as desired.

Boil the farro for 8-10 minutes at the most. I prefer it al dente.

Remember, when you turn it off it keeps cooking for a short while.

Let it cool, and add the feta cheese and chopped nicoise olives.

Then.. tomatoes! Cherry or grape tomatoes are ideal, but I couldn't resist

these beauties, grown in Albion, NY. I planned to sautee the tomatoes..

but ended up not because the were so delicious raw!

Cut each tomato slice into 6-8 pieces. Add to farro.

Lastly, wash and chop raw dandelion greens. Add for a refreshing addition

and a kick of iron! (Spinach/Kale also work as long as chopped small)

I picked these from the park on my walk home from transplanting

sprouted veggies in the Purchase Garden. Dandelion greens grow everywhere!

The greens are delicious, but I also like the flower very much!

Tomorrow-- Roasted Organic Adirondack Blue Potatoes, Carrots,

Golden Turnips, Daikon Radish, and Black Radish

No Fracking Way!

2011-05-02T23:02:00.000-07:00

Gasland, a documentary by Josh Fox, exposes the truth behind hydraulic fracturing, a modern method to obtain natural gas. Hydraulic fracturing, also known as “fracking,” is a technique where combinations of chemicals are injected into layers of deep shale formations, allowing the previously trapped gas to freely escape.

After receiving a letter of interest to drill on his land in Pennsylvania from a natural gas company, Josh decided to film his journey throughout the country, in an effort to reveal the truth behind fracking. On his adventures he meets and interviews many people who have had life transformations ever since hydraulic fracturing had began in their area. Horrific stories from natives of these areas reveal the contamination of waterways, and the unhealthy environment these people had been forced to be a part of. Their water is not only contaminated, it can start a fire like gasoline. People in Colorado, Wyoming, Pennsylvania, and many other states all had related experiences when gas drillers came to town, all at the expense of the rest of us maintaining our comfortable lifestyles.

Josh is very fortunately able to meet Dr. Theo Colburn. She has spent many years collecting information that the government has not been gathering. She is responsible for identifying the five hundred and ninety-six different chemicals used in the injection process for the extraction of natural gas. Dr. Colburn also tells us that the neurological effects of some of the chemicals are undeniable. Unfortunately, natural gas companies are exempt from the Clean Water Act, making it possible to permanently destroy our waterways, only impacting the citizens who live there. Dick Cheney, former Vice President (and before that, CEO of Halliburton), was responsible for slipping in this “Halliburton Loophole.” Before leaving office, he added a piece to the Energy Policy Act of 2005 which allows oil and gas industries to be exempt from inability to inject gases 8,000 feet underground, as well as excuse them from the Safe Drinking Water Act and the Clean Water Act. The money being lobbied into the government is creating an unsafe environment of the United States.

Water is a precious resource. It is the blood in the veins of life! Each time a well is “fracked” one to seven million gallons of water is needed. A well can be “fracked” up to eighteen times, and at the moment, there are 450,000 wells nationwide. In general, 80,000 pounds of chemicals are pumped into each well! That is a total of thirty six million pounds of chemicals L Let’s not allow this number to go up!

This method of extraction claims to significantly reduce our reliance on foreign oil imports while lowering national carbon dioxide (CO₂) emissions. To claim deep shale gas formation development is critical to America's energy needs and economic renewal is to disregard the necessity of clean water, and the importance of the environment and public health.

At the moment, the state of New York has a moratorium on horizontal hydraulic fracturing. The ban will end on June 6^th of this year. That is just around the corner, so we much collectively act now. After seeing the horrific destruction of watersheds and vitality of communities in areas of Pennsylvania, Colorado, and Wyoming, we must ensure the continuous spread of the unsafe practices of hydraulic fracturing.

On Monday, May 2^nd, there was a rally and protest in Albany to encourage the end to Fracking in New York State! It was a highly attended event in effort to extend the moratorium, or have full ban placed on vertical and horizontal fracking. As we learned at Power Shift, the largest grassroots organizing training in the world, activism takes persistence, teamwork, and courage! Let us join together to protect our waterways, the health of our citizens, and the quality of life for people all across the nation!

local. local. local!

2011-05-02T08:45:00.000-07:00

Conference Call with Kirsten Gillibrand!

2011-04-27T21:30:00.000-07:00

I have a conference call with the staff of Senator Kirsten Gillibrand at noon today! We will be discussing the future of clean energy, the increase of green jobs, and her stance on CAFOs. Please email me if you have any important comments you would like me to add!

melissa.spafford@gmail.com

A Week of Reflection

2011-04-26T18:48:00.000-07:00

As you know from the last post, Powershift left all sorts of empowering, inspirational, and hopeful thoughts in my heart. Upon our arrival, the 10,000 attendees circulated through information tables set up by hundreds or organizations doing great work for environmental and social justice. although there were many great causes, it was easy for me to pick my three favorite. Food and Water watch was the highlight of my day,The Beehive Collective was an incredibly interesting collaboration of art and the analysis of historical and modern day abuse of the land, as well as the people who tend the land, and finally, the Coalition of Immokalee Workers, who organized to fight for fair wages as farmers.

After having a large plate of sesame bok choy for dinner, we rushed back to the Convention Center to prepare for the keynote speakers. Whit Jones, the head of the Energy Action Coalition, came out to tell the youth that a handful of the Powershift organizers went to the White House earlier that morning. They assumed they would be meeting with a secretary of some sort. Then, to their surprise, Obama entered the room! He actually told them he appreciates our cause, and he wants to make a help, but he can't do it on his own. He said "Make me make a change." he said he can't do it without the push from the people. The power of the people is what will bring about true change. With collectivity, organization, and determination- we can do it together.

Shortly after we heard that exciting news, Al Gore appeared to add to the excitement. He spoke of the possibilities Power Shift has brought us, and encouraged us to connect with the others in our state to make a nationwide change. Then, Van Jones, a green job advocate and environmental justice frontliner, argued that both political parties need to be held accountable for their failures, and that activists must explain that the climate movement isn't just about "hippie power" but that it is a vision of liberty and justice for all. I thought he put it perfectly. Rock on Van!!

The following day, after we attended various workshops about team building and organizing, we heard more inspirational speakers. Lisa Jackson, the head of the EPA came out to tell us about all of the accomplishments they have made since she took over. While I don't want to discredit her, they have a long way to go. Of course, the cuts to EPA funding proposed by the House are not helping..

Bill McKibben, founder of 350.org spoke to all of the climate activists. McKibben said "We have waited late to get started and our adversaries are strong and we do not know how this is going to come out. If you were a betting person you might bet we were going to lose because so far that is what's happened, but that's not a bet you are allowed to make. The only thing that a morally awake person can do when the worst thing that ever happened is happening is try to change those odds." All we can do it try our best. With persistence and passion-- we can do this!

Tim DeChristopher really proved that point. He was my favorite of all the speakers. Rather than being solely inspirational, he was ANGRY! He essentially yelled at us, and created an excitement that hadn't been ignited by anyone else. He said "It's too late sorry." We have waited to long to push for change, so now WE MUST FIGHT HARDER THAN EVER. He expanded on the fact that since as a civilization we seek comfort and convenience, we have to exploit others to maintain it. He was referring to the Appalachian region where mountaintop removal is occurring, but this can be applied to many situations in history. We must stop finding a scapegoat, and start reducing consumption, as well as pushing for aggressive energy alternatives!

On Sunday we attended a state breakout. New York was the state with the most attendees!!!!! This is great news. This is fantastic news for our state. We have the POWER to make a SHIFT! Since then, I have created, with the help of some others, a state wide network where all of the activist can connect. Please let me know if you are interested in representing the Westchester community.

Thank you for your passion and hope for change!

Melissa

Power Shift 2011

2011-04-18T21:35:00.000-07:00

Power Shift is a weekend training for environmental grassroots activism, specifically focused in clean energy development. I left on Friday morning, with two other SUNY Purchase students, to travel to where the event was held. Once we arrived in Washington D.C., we almost immediately began learning how we can build momentum against dirty energy in our own communities. Power Shift has been incredibly life changing! I have spent the last 3 days interacting with the most ambitious, passionate people in the country. We immediately began learning about all of the organizations nationwide who are working towards a common goal- to reduce nonrenewable energy dependency, respect Mother Earth, ensure the true definition of democracy is fulfilled, and help the long term vitality of our country.

I was honored to meet Josh Fox- director of Gasland, and he told us to chant, "Obama, DON'T PASS GAS!" I was extremely fortunate to listen to speeches from former Vice President, Al Gore, and EPA Administrator, Lisa Jackson. Furthermore, founder of 350.org, Bill McKibben, spoke to us with such dedication and faith on Saturday, then actually hugged me today! After discovering the valiant courage of Tim DeChristopher, who stopped big oil from drilling on 100,000 acres of land in Utah, I got to not only obtain massive motivation from him speaking to the youth, but got to hug him as well!

My dad always told me when I went somewhere, to leave it nicer when you left than it was before. I live my life by this standard every day. Now, the same people with that infinite integrity were at Power Shift, fighting for what they believe. Yes, we left Washington D.C. nicer than it was when we arrived, but the optimism and hope also traveled home with each one of the 10,000 students. It is the epitome of a movement of justice that encompasses the concern for every human being on the planet, every social class, every religion, and every cultural belief. It is a movement that encompasses the life of liberty for the people, the appreciation for all diversity, and the respect for the Earth which has so kindly given us resources that provide the lifeblood of our society.

The United States has redefined the word resource. Sachs’ Development Dictionary, Vandana Shiva reminisces about the root meaning of the word resource. She explains the word ‘resource’ originally implied life. Natural resources were admired for their ability to regenerate, yet it was understood that self regeneration would only take place with a reciprocal action to not over utilize. Unfortunately, nature’s free resources and services have long become underappreciated. As John Yeates states in his book, Natural History of Commerce, natural resources became “any material or condition existing in nature which may be capable of economic exploitation.” Development is not forbidden in my view, but a balance between respect for nature and human advancement must be found.

We will see a paradigm shift once we, as a nation, are deprived of the natural cycles of Earth; let’s make it happen before then.

I will write more soon about the details of what we did, who we met, and how I feel about implementing change on campus at SUNY Purchase. One thing I will say now is that if you have kids, make them go in 2013!

Check us out!

2011-04-11T09:22:00.000-07:00

We're on Bedford-Katonah Patch!

http://bedford.patch.com/listings/table-local-market

The Global Grocer

2011-04-08T08:01:00.000-07:00

Hello fellow locavores!

Check out this interactive grocery exploration activity! (Click Title)

Before moving to Westchester, I was living in Boston. Farmers markets began to appear, and for the first time I had the chance to have an heirloom tomato. All it took was one bite, and I knew that fresher food was not only good for the environment and my community, but it tasted better too! I spent my time in Boston biking to various farmers markets, and even came across an old firehouse that was transformed into an indoor farmers market! I was so thrilled to finally feel connected to the farmers in my community, and to know exactly where my food was being grown. That transition can be difficult when relocating, but I was blessed with being connected to Table- a "hub" for learning about all regional produce and other goods. For anyone who has not seen the Eat Well Guide, be sure to check it out. Even more importantly, spread it around! Even if someone cares, without the resources they can't begin to localize their food choices.

So, although I would consider myself a conscious consumer, the Food and Water Watch created the 'Global Grocer' activity, nearly sending me into shock. We all know local food is beneficial for the health of our environment, our surrounding community, and our bodies. We also know typical produce is imported or shipped from the other side of the country. However, the 'Global Grocer' helped me realize the rate at what imports are increasing.

Here are some of the numbers that really stood out:

mushrooms 2,021% increase

oranges 984% increase

Since the nineties, imported produce is rapidly increasing to appear in the grocery store, yet inspections of imported food had decreased. According to Food and Water Watch, between the years of 2003-2007 the amount of FDA workers designated to inspect imported food fell by 20%!

See the link to realize EVERY SINGLE item has increased imports by about 100%-- or more! After realizing some of the major increases, I feel so thankful to be able to shop at Table. Although it is impossible for us to source oranges and avocados from NY state, it is a huge reduction in miles and enormous increase in safety for us to be supporting Florida farms. We work hard to provide you with the safest, most local produce we can provide. I am sure everyone else is excited as we are to have the warm weather approaching.. So hopefully it gets here soon!

Have a lovely weekend!

Melissa

We're a Taste of Westchester Winner!

2011-04-06T11:48:00.000-07:00

THANK YOU TO EVERYONE WHO VOTED!

Let's Pass the Right to Know Act

2011-04-01T10:46:00.000-07:00

Join Millions Against Monsanto! They make it take just a few clicks to write your county legislator to tell them it is important to you to have GM foods labeled! Pass it on! Get the word out!

PLEASE SIGN HERE!

Tonight is the Night!

2011-03-31T08:43:00.000-07:00

Tonight is movie night at TABLE Local Market and we are proud to be hosting the director of tonight's film

('As We Sow') Jan Weber!

Come learn and love local at 6:30 with Organic Popcorn on the house! See you tonight!

To learn more about the film please visit www.aswesow.com

organic popcorn on the house!

2011-03-29T09:59:00.000-07:00

2011-03-28T10:05:00.000-07:00

Steer #19 is here!!!

Artificial Food Dyes Linked to ADHD

2011-03-27T16:26:00.000-07:00

I stumbled into a specialty food store when I was in Brooklyn last summer. I could have been there for hours, but I stuck to my time and money budget, only leaving with some pasta. It was far too beautiful to not! The pasta was shades of green, pink, yellow, and black. I felt like a little kid begging my mom for a bag of skittles.

Luckily, because the pasta had been imported from Italy, the colors were all derived from natural sources. Instead of finding ingredients such as “Red #40, Blue #1, Yellow 5, or Yellow 6,” the label included alternative dyes such as spices, like turmeric, annatto and paprika, as well as beetroot and squid ink.

At the time, I was already aware genetically modified foods were banned from being imported in most of Europe, and required labeling anywhere it was found. After noticing the natural dyes, I decided to learn more. In my research, I realized first that The Center for Science in the Public Interest considers most artificial food dyes as carcinogens. Additionally, the results of many long term studies have conclusively linked artificial dyes to hyperactivity in children.

To start, the United Kingdom’s government funded two studies, both revealing a link between artificial food dyes, Red #40, Yellow 6, and Yellow 5, and ADHD and behavioral problems. Fortunately for the Europeans, the Parliament made it a requirement to label food using dyes with a warning. All products must admit the dyes “may have an adverse effect on activity and attention in children.” Soon to follow will most likely be a ban of all products containing artificial food dyes in the European Union. Now, all we can do as Americans is be educated about our food choices, and it seems most of you are. We have to do what we can to protect our kids, because we should all have little faith in the FDA. (A slight improvement in our embarrassing food regulation system-- the USDA allocated funds today to be spent on increasing healthy snacks in low income schools by $158 million dollars. Woohoo! Too bad we can consolidate our government organizations who regulate food and agriculture, redefine their mission, and deny lobbyists the opportunity to have an impact. )

Check out this comparison of a product found in the United States to the same product sold in Europe. I think the most crucial point to realize is that these companies have all the knowledge and tools they need to make our children’s food healthier, but they just aren’t doing it.

A must see article: Foods Available in the United States that are Banned in Europe

I am always interesting in talking ag/food issues at Table!

Melissa

Teenagers Prove Action & Awareness Can Help the Environment and Our Health

2011-03-20T21:58:00.000-07:00

Palm Oil in Girl Scout Cookies Resulting in Habitat Destruction

If you’ve never been on Grist, I recommend changing that immediately. They report on a range of topics, all linked to the environment. (Tom Philpot, food and agricultural chief editor is FANTASTIC!) If you haven’t come across it, Greenpeace made a must-see commercial, exposing the palm oil industry’s habits of deforestation and habitat destruction. Just this past week, high school students Rhiannon Tomtishen and Madison Vorva, made quite an impact after persistently requesting the elimination of palm oil in Girl Scout Cookies. After discovering palm oil, was the main cause of deforestation in Southeast Asia, they were heartbroken. Orangutans, Sumatran tigers, pygmy elephants, and even indigenous people are losing their habitats. As Glen Hurowitz explains, “The girls got in touch with Dr. Douglas Boucher at the Union of Concerned Scientists, who wrote a letter to the Girl Scouts urging them to support the girls’ campaign by making their cookies orangutan friendly and healthy -- and cc’d Kellogg’s, the parent company of the Girl Scouts’ bakers.” In addition, substituting palm oil with canola or olive oil not only saves forests and animals, it also results in an almost 70% reduction in saturated fat! Healthier for the planet—and for us! Although the girls have been working for years to make this change, Girlguiding UK has made the change, but the U.S. is still only considering it. Now, the girls have partnered with the Rainforest Alliance to further push their efforts the United States.

What can you do? Join the Facebook page!

Karen's Culinary Adventure -- The End

2011-03-19T02:59:00.001-07:00

Mission accomplished! Team 2 with Chef D: Jen, Donna,
yours truly and Malka

It’s a bittersweet day here in Hyde Park, despite the glorious weather and end-of-week vibe. The Boot Camp teams are spent -- the adrenalin that pushed us through the last four days, depleted. We all feel it, and find it hard to drag ourselves into class. Plus, we’ll be going home today – back to our own kitchens, our black-bottom pots and chipped pans, our dull knives and mediocre four-burner stoves (OK, so I’m referencing my own kitchen) – which takes the wind out of everyone’s sails. Last night’s hours-long group dinner at Le Escoffier, CIA’s premier formal French restaurant, isn’t helping our energy level either. I could go on for days about the butter-poached lobster I had. Think about those words: butter, poached, lobster. You get the picture. But today we have to be on our game. Today we are Iron Chefs.

Earlier in the week, each team was given a “basket” of food items and instructed to plan and prepare today’s meal. We spent a little time each day going over our recipes and cooking methods, and now we simply had to pull it all together. Suffice it to say, even with more than a few glitches, we did. Some of the results are pictured below (althought the photos don't do them justice 'cause I'm such a crap photogher). And, truth be told, the meals were the best of the week. We were thrilled. We ate, drank and said goodbye.

Our rack of lamb, ratatouille,
grilled squash and jasmine
rice with lentis

There’s something to be said about the solitary nature of cooking. I love to be holed up in the kitchen by myself with a meal to prepare. In fact, I routinely shun offers of help and have been known to ask even guests to leave the area. One could say I’m a bit territorial that way. So having to cook a meal a day with three total strangers, each with different levels of skill and experience, was eye-opening. We didn’t always agree (I’m going to leave SAP and her shenanigans out of this today), but we bonded. I have a newfound respect for restaurant cooks and their teams -- the dance they do, day in and day out.

I’ve also come to respect the art of the plate. I’ve never given much thought to how food actually looks on the plate, whether everything is neutral in color or balanced, whether it needs a garnish or whether the items are perfectly centered or hanging dangerously off the rim. I just made it and ate it. Sacre bleu! From now on, my family will be enjoying Picassos on their plates.

Team 3's steak au poivre
whipped potatoes and
tomato concasse (foreground); Team
1's shrimp, chicken and cauliflower
curry

I may not have made friends for life in Boot Camp, but I’m taking away knowledge and skills that, depending on my patience and practice, will last a culinary lifetime. I am determined to get that damn ¼” dice down.

The Whole Hog

2011-03-18T11:00:00.000-07:00

We just bought a whole hog from our Upstate New York meat broker Kathleen. It's due to arrive at TABLE on Tuesday afternoon.

We'll have fresh ground pork -- perfect for meatballs and meatloaf and homemade sausage. We'll have chops, fresh hams, and roasts as well.

Looking for leaf lard for your next baking project? We'll have that too.

Email Pete to reserve some of this special treat today.

Karen's Culinary Adventure -- Part 4

2011-03-18T02:07:00.000-07:00

One thing that strikes me about the CIA (to refresh: not the government agency) is an all-around sense of passion. It permeates everything – from students’ conversations to professors’ lectures – in the restaurants, kitchens, hallways, even bathrooms. Everyone’s talking about food! And the words sound as if they’re bold and italicized and punctuated with !!!! They seem so damn happy, which is why I like it here. And why wouldn’t they be happy? They live for food. They see food 24/7, another reason why I like it here. After all, there are more than 40 commercial-size kitchens; dining halls; and 4 award-winning restaurants on the campus, issuing food from dawn to dusk and beyond. I’m pretty sure that in addition to the students’ standard-issue uniform, the required accessory is the plate, be it full or scraped clean. Everyone has one in their hand. Constantly. And you (me) find yourself (myself) gawking at its contents or wishing you (I) had eaten what they had. It’s crazy, I tell you!

Let’s use crazy as a segue. Our team’s self-appointed president (whom I will refer to as “SAP,” because it’s a better acronym than “SAL,” self-appointed leader) walked in this morning and announced that she was going to “create” two of the four dishes we were expected to prepare for group lunch. Our menu: wild mushroom and goat-cheese strudel, peppery beef stew with butternut squash, saffron risotto and braised Swiss chard. Not bad for lunch, huh? Well, SAP wanted the strudel and the stew. Which left three of us for the risotto and the chard. So, basically, we should just go get a snack and come back when the side dishes needed to be cooked? No way, babe. I immediately go into overdrive, scrambling to get our mise en place (“everything in its place,” getting all your ingredients chopped, prepped and at hand) in order.

Team 2, diligently prepping lunch

SAP is on another planet altogether, so we just leave her alone. After a while she quickly realizes that she can’t possibly mind the stew (which the remaining three of us prepped and which she’s now stirring into oblivion) and prepare the strudel at the same time. She relinquishes stew duty to me and concentrates on the strudel, constantly asking me if the stew is alright and if it needs more seasoning. I turn the heat down and let that baby simmer. After a few failed attempts at getting the phyllo right for the strudel (it's a bitch to work with, I'll give her that), SAP manages to put it together and asks me to get it in the oven, while she redirects her attention to the stew, which doesn’t need attention. I decide to take a walk out into the spring-like day.

Cut to me walking back into the kitchen a few minutes later and immediately going to the oven to rescue the strudel, barely saving it from combustion. SAP is now overseeing the risotto, which had been diligently attended to by our CFO team mate (perfect match: methodical , focused person, needy dish). And SAP wants to add toasted pecans to it. (Sure, I, for one, adore nuts in my risotto!) I turn to help with the Swiss chard.

We finally get the meal plated and ready for inspection. SAP is now moaning about the over-cooked risotto, the “cloudy” demi-glace for the strudel and the fact that the stew has no color. I get a plate and dig in. Thankfully the other teams’ dishes were outstanding – and colorful – so our lackluster offering went virtually unnoticed. As we left for the day, SAP informed us that she had already come up with a design for plating tomorrow's meal. Talk about passion.

Karen's Culinary Adventure -- Part 3

2011-03-17T02:04:00.001-07:00

Made it halfway through the week, and I’m still standing. Well, almost standing. We ended our day today with an hour and a half wine-tasting class. I considered this my personal reward for trying to watch my carb intake for the first time all week. I decided that after my eggs Benedict for breakfast, I didn’t have to eat every single thing we made this morning for lunch. So I inhaled only the broccoli soup, clam chowder, roasted chicken, roasted pork, grilled salmon, grilled zucchini, polenta, roasted-corn succotash and ratatouille. I proudly passed on the buttermilk mashed potatoes, the wild-rice pilaf with dried cranberries, the fruit crisp and the vanilla ice cream. Yes! I’m able to control myself! (Potatoes and corn don’t have carbs, right? And polenta doesn’t even count.) I figured I saved all those carbs for the wine consumption. So, all in all, a pretty balanced day.

But before I get to the wine-tasting....Remember the dominant personality/weakest link issue that surfaced yesterday? And how I referred to myself as the “silent diplomat”? Well...early this morning, still in my diplomatic frame of mind, I let a certain someone on my team take the lead and assign our cooking tasks for the day. Let me preface this by saying that at the beginning of the week I announced to the team that I really suck at baking. Have no interest in it. It’s a science. I did not excel at science. I even screw up slice-and-bake cookies. So what part of the meal was I assigned? Cornbread. She took grilled zucchini and mashed potatoes. Ha! Anybody can make those! I am fa-yuming. All I’ll say, and I’m back to being the diplomat now, is that she burned the zucchini and put too much buttermilk in the potatoes, to the point where they literally swam on our serving platter. They looked downright yucky.

The cornbread, which I decided to bake in a cast-iron skillet instead of a pan (that’s what us bakers refer to as improvising), was perfection. Golden brown, moist, sweet – everything a baker wants her cornbread to be. The whole class ooohed and aaaahed as I took it out of the oven. Those young chefs-in-training followed its sweet aroma across the kitchen for a taste. Even Chef D. deemed it a success. See, diplomacy really pays off!

I’m pretty sure I’m going to take a nap now, as that wine-tasting sort of made me a little sleepy. The whole class literally downed the six glasses of wine during class, when we were only supposed to “taste” them. But how can you learn about wine if you take a tiny sip, roll it around on your tongue for a few minutes and spit it out? The complexity of the varietal just doesn’t shine through unless you feel it in the back of your mouth and down your throat. At least that’s what our instructor told us. He was very cool.

Karen's Culinary Adventure -- Part 2

2011-03-15T19:50:00.000-07:00

Yours truly, with my fellow Team 2 members

Now we're cooking. Finally. This is why I’m here. After a long, frustrating day of missteps yesterday, we’ve finally hit our stride. Or so I thought when we walked into the kitchen to cook our first meals. Have I mentioned these kitchens? A cook’s dream! Hundreds of pots, pans (or, should I say, stock pots and sauciers?), spoons, spiders, meticulously sharpened knives, ladles, ricers, gnocchi boards – everything you could possibly imagine. Multiple ten-burner stoves, conventional/convection ovens, food and hand sinks galore! I’m in cooking heaven! The best part? There are several young, good-looking male chefs assigned to those kitchens, whose sole responsibility is to make sure you have everything you need! Chicken stock? “Right away.” Meat tenderizer? “I’ll get it for you.” I could get used to this. And just when I thought it couldn’t get any better, those chefs (OK, they’re really student chefs-in-training), swoop in and whisk away all your dirty bowls and pots and clean your work station!

But back to the food. Yesterday we were split up into teams (there are 12 of us) and given menus from which we would create meals, eat them as a group for lunch and then critique. We had already been instructed in knife technique (at which I proved myself incompetent) and cooking methods. All we had to do was follow a recipe and get down to it. This is the point where the dominant personalities in each group surface and the weakest links present themselves. (Last night’s wine-propelled camaraderie just flies out the window.) Believe it or not, I fall somewhere in the middle. My group consists of an Israeli woman about my age, a younger Greenwich CFO and a college senior from Houston. We immediately confer and divide the menu among us, pretending to ignore the not-so-subtle tones of friction across the kitchen in Group 4. But, toques down, we get started.

My team’s menu: Frisee with almonds, apples, grapes and goat cheese; sautéed Berkshire pork cutlets with wild mushroom ragout; potato gnocchi and sautéed spinach. By process of elimination (and in keeping with my attempt at being the silent diplomat), I get pork duty. Simply trim, pound and flour the cutlets and quickly sautee in olive oil to a nice color. Easy enough, right? We have two hours to complete these meals – more than enough time – but I dive right in and start flouring my cutlets. Now I know this is wrong (flouring a protein and letting it sit turns the flour into a gooey mess and makes for tough meat, or so we've been told, only this morning), but I can not just stand there and watch the meal transform without my participation. Unfortunately, our station is at the top of the kitchen (read: the first one Chef D drops by to inspect), and my already floured cutlets are lying on a sheet pan, in plain sight. Chef takes one look at them and I want to crawl into an oven.

I cut my losses and pray they’ll be OK and turn my attention to the mushrooms for the ragout. Now, I’ve always been told never to submerge mushrooms in water to clean. They suck up moisture like a sponge and get rubbery when cooked. Simply wipe excess dirt off with a damp paper towel, which I proceed to do. However, I’ve got millions of ‘shrooms to clean, cut and prepare. Chef sees this and barks that "we’ll be here until dinner waiting for that ragout" if I don’t just run them under cold water. Rather than directly disobey him, I spend a good ten minutes sneaking around the kitchen, asking the above-mentioned chefs-in-training if that’s really the right thing to do. Every one of them ignores me. I cave and give the mushrooms the best cold-water dunking of their life. The gnocchi, on the other hand, turned into a fun team project – kind of like arts-and-crafts, and so easy! We manage to churn out over a hundred in record time.

Our masterpiece

To make an already too long story short, our meal was a success, right down to the pork cutlets. I managed to get a nice golden color on them, despite the flour foul-up, and they were tender. Everybody said so. So there. (OK, so you really can't see the color in the photo.) The rest of the groups' meals were equally delicious – some much more complicated and laborious than ours. Just to set the record straight: I was not the only one who got an instructive pummeling today. I don't want to drag any of my classmates into the time-out corner with me, so let's just leave it at that.

Upon reflection: I know (and respect) that we’re being trained in classic French cooking, by master chefs, but does everything have to be so damn heavy? Who eats fried meats with starchy sauces, spatzle in brown butter, chop salad with warm bacon vinaigrette or wiener schnitzel with lemon-caper beurre blanc at 12:30 in the afternoon? I can feel my arteries closing after only two days. What’s with this Auguste Escoffier guy anyway? And if he was so special, why aren’t there any framed photos of him lining the hallways? Personally, I think he ate way too much, was a very large man and probably didn’t photograph well.

2011-03-15T13:05:00.000-07:00

Our Next Steer

Our next beef steer is due to arrive at TABLE on Tuesday, March 22nd. Let me know if you're interested in pre-ordering any special cuts.

Fresh lamb is also in the works for Easter. Let me know if you're looking for anything special.

Email Pete : peter@tablelocalmarket.com

2011-03-15T09:54:00.000-07:00

That's my Jam!

Red Jacket Apricot Jam

Just the other day, while Chef Jean-Georges Vongerichten was shopping at TABLE he picked up a jar of Red Jacket Apricot Jam and proclaimed, "this is my favorite jam ever!"
"Really?" I asked him, "ever?!"
To which he replied, "yes! Ever!"

Wow! That sure is some jam! Come into TABLE and taste what the hype is about. (All Red Jacket Jams are great- try the Greengage Plum jam too)

2011-03-14T19:53:00.000-07:00

Karen's Culinary Adventure -- Part 1

Day 1 at the CIA

Greetings from Hyde Park! It’s the end (finally) of a very long day. I won’t bore you with every detail, but suffice it to say I learned a few extremely valuable lessons today.

1) I don’t do well in chef’s whites. As anyone I work with can tell you, if I wear white to work, it’s a carrot-ginger-soup day (vegan, of course). My white shirt is a guarantee that it will be one of the soups on the menu. And a sure bet that it will only be a matter of time before I’m splattered like buckshot with it. And while I’m on the subject, why is this non-color a chef’s uniform? OK, I respect the tradition and all, but can’t we move on? It’s so very unflattering, and having this double-breasted, high-necked straitjacket of heavily starched cotton really restricts your cutting-board dance. What’s wrong with black? Or navy blue? In a soft jersey? So slimming and clean. Doesn’t show stains. Needless to say, within a few hours of our very first lesson -- knife techniques -- I was wrestling a slimy mango against my gut (not standard-operating procedure), trying to peel off the skin. Left with a huge blotch of orange goo for the whole school to see. A badge of dishonor.

2) I will never be a master of the ¼ inch dice. Again, I respect the tradition and the even cooking properties of a uniform dice, but I’m just not cut out for it. I signed on for this course to master a few skills, take my cooking to another level, but mirepoix? – love it, need it, but in big, fat chunks. My batonnet and oblique cuts weren’t quite up to par either, as Chef D was quick to point out, but I did learn that you shouldn’t use a butter knife to chiffonade basil.

3) I ROCK at product identification. I credit my time at Table for this skill. While we walked through the massive food-storage areas, I shouted out “lacinata kale,” “watermelon radish” “mache” and “rutabaga” without hesitation – to the point that a fellow classmate actually accused me of reading the names on the boxes (I really didn’t).

4) Lastly, and most importantly, my heartfelt belief that food is the most basic unifier was reinforced. My class of 12, total strangers, from various parts of the world (Jerusalem to San Antonio and everywhere in between), sat at dinner tonight, eating burgundy risotto and wild boar chops and told our stories – what brought us to this point. Some were there, like me, looking for more, others celebrating a birthday milestone and a few just looking to escape. If only world leaders could communicate on the same level, in the same environment…so basic and so human.

5) Speaking of food, it’s fabulous up here, and in abundance. I’ll be twice my size by the time I leave. But I have a feeling it’ll be worth it. Till tomorrow…

2011-03-11T11:23:00.000-08:00

Irony of Plastic

I heard a fitting description of the horrible aspect of plastic recently:

'things intended for 1 time use arrive to us in packaging that lasts forever'

I often think that the best example of this irony is the lettuces and greens we sell at Table. We have loose greens, greens in biodegradable bags and greens in plastic clamshells. What sells the best? Greens encased in some sort of plastic. It is confounding, but it is a reality.
I have discussed it with the farmers and many of them make their best efforts to use bio bags- which cost in some cases 10X regular plastic. The pressure and awareness has to come from the consumer-We must work together and DEMAND no plastic. We can do it!

Our attempts at TABLE to combat plastic:

We encourage our customers to bring their own reusable shopping bags
We recycle our boxes and encourage customers to use our boxes instead of bags
We sell 4 varieties of re-usable bags including PRODUCE bags
Almost all of the packaging we purchase is plant-based compostable and we do compost it!

For some more info on plastic and it's dangers take a look at this blog:
http://www.blogger.com/goog_859039540

2011-03-11T10:08:00.000-08:00

Please join us for an evening with the director!

2011-03-10T10:16:00.000-08:00

Today in:

The Nutrition Mission

KALE

In the same family as collard greens, brussel sprouts and cabbage, Kale contains Vitamin C, which is shown to lower cholesterol. Kale is also loaded with organosulfers, which are high in antioxidants, lowering the risk of at least five different types of cancer. Unlike its cousins however, kale comes in several varieties that differ greatly in texture, shape, taste and appearance. Some TABLE favorites (and frequent visitors) are curly kale and lacinata (dinosaur) kale. The curly variety has a deep green color, a fibrous stalk, ruffled leaves and a “deliciously” pungent and bitter taste. Dinosaur kale, on the other hand, has wide, tall leaves, a darker blue-green hue and a sweeter flavor.

Kale’s peak season runs from late winter to early spring but is available year round.

2011-03-09T19:26:00.000-08:00

Farm Shares, Sam Kass, Meatless Monday and more!

Some great food news: Thanks to Marion Nestle www.foodpolitics.com , Jill Richardson www.lavidalocavore.org and my followers on twitter! http://twitter.com/#!/epicuri0us

Farm News...

At the end of last month, Marion Nestle helped break down farm and marketing share in the sphere of food distribution. The farm share is the amount going to the farmer. The marketing share is everything else involved in the process of getting the food to the consumer.

Professor Nestle mentioned, “What surprised me about this was the 15.8% farm share. For those of you who keep track of such things, it was 19% in 2006.”

I am not terribly shocked, but I am upset to see the rate of decline. It just solidifies how important it is to know your farmer, and contribute the most you can to your community cultivators. Below is a more detailed breakdown of where your dollar goes at the typical grocery store.

Food Safety News...

The Government Accountability Office (GAO) has asked Congress to merge federal food safety functions into one agency. It’s about time! Of course, this process will take time if considered. The GAO accurately said, “Fragmented food safety system has caused inconsistent oversight, ineffective coordination, and inefficient use of resources.”

Fifteen different agencies deal with some component of the food production industry. It creates confusion and difficulty. As seen in the Food Safety Modernization Act.

”USDA is responsible for the safety of meat, poultry, processed egg products, and catfish and FDA is responsible for virtually all other food, including seafood," the GAO report said.

I had hoped for this proposal, but the GAO actually made an outline of what they saw as successful future plans for most efficiently dealing with food safety. Its foundation is a centralized leadership, led by a central chair to have control over resources. Additionally, they suggest one food safety agency, one food safety inspection agency, and one data collection and risk analysis center, which would consolidate data for the best possible information for decision making. Their case is solid, and detailed.

Let’s hope we move forward from here!

Nutritional News..

Nutritional science found a link between red meat and cancer.

The UK Department of Health is strongly encouraging citizens to eat less red and processed meat. A study from the Scientific Advisory Committee on Nutrition links high consumption of red or processed meat with bowel cancer. The UK Department of Health explains, even 3 oz. of red or processed meat a day is too much.

Ending note..

I leave you with a speech by Sam Kass, White House chef and Senior Policy Advisor for Healthy Food Initiatives speaking to The International Association of Culinary Professionals (IACP).

“Over this past year, we’ve seen the first signs of a fundamental shift in how we live and eat.

We’ve seen changes at every level of our society—from classrooms to boardrooms to the halls of Congress.

We have begun to see this change because people from all over the country, parents and teachers, doctors and small business owners, have started demanding change.

Parents asked for more fresh, nutritious food in communities. So we’re working to bring more grocery stores into underserved areas.

Parents wanted healthier, more affordable options on those grocery store shelves. So we collaborated with food companies and retailers to provide healthier products….

Parents asked for more information about the food you buy for your kids. And today, we’re seeing better, clearer labels on beverage cans….

Parents asked for better food in your kids’ schools—the kind of balanced meals they are trying to make at home. So we’re working to put salad bars in 6,000 schools across the country. Congress passed the Healthy, Hunger-Free Kids Act, historic legislation that will provide healthier school meals to millions of American children.

Parents asked for healthier communities that can sustain healthy families. And through Let’s Move Cities and Towns, 500 mayors have committed to tackling obesity in their communities….

Parents asked for practical, affordable, real-life advice to keep kids healthy. So we launched a public service campaign and a website—letsmove.gov—with helpful tips on exercise and nutrition….

If we can do all this in the first year, just imagine what we’ll achieve next year and the year after that.

These kinds of changes will not come easily….There will certainly be many roadblocks and setbacks. But we need to keep working to break through and work in a collaborative way.”

2011-03-09T11:34:00.000-08:00

Karen's Culinary Adventure

BACK TO SCHOOL Nerves and all!

Hey! Thanks for joining me on this adventure. God knows, my family thanks you, too. They’ve had it. Up. To. Here. They’re sick of the aroma of sautéed onions and garlic at 4 am (I’m a bit of an insomniac), the litany of early-morning questions about what they want for dinner and – sin of all sins -- being forced to leave the house with bagged lunches, some of which my husband appreciates, all of which my high-school children abhor. I have a sneaking suspicion that most of those lunches wind up in the trash can outside John Jay High School’s front door. The rest -- days’, weeks’ worth -- I find, in green, fossilized piles, in their backpacks. (“What exactly was wrong with roast chicken, avocado and sprouts on whole-grain ciabatta?”) They call me food “obsessed.” I prefer to think of myself as “enthusiastic.”

They’re also tired of me poking at the food on their plates to test for doneness, watching as my husband breaks into his eggs to make sure the yolks are a perfect over-medium, or gasping in horror as the un-eaten roasted turnips gets scraped from the plate into the compost bucket. (“Don’t you realize that those turnips are from TABLE? That they’re FRESH AND LOCAL?”) They no longer want to live in a household dominated by televised food competitions, cut-out recipes and piles of cookbooks. They’d really, really, like to be able to just pull out the “damn” ice-cream scoop from the drawer, rather than having to excavate it from beneath a mess of one-off kitchen gadgets.

I do not have a culinary tale to tell. I have no memories of standing on a stool next to my mother in the kitchen, conscientiously stirring a something-or-other and memorizing its ingredients by heart. In fact, my mother claims to have not even known how to boil an egg as a young newlywed. I do, however, recall pre-dawn fresh-water-fishing outings, shivering in a dilapidated row boat, with my great-uncle, on Silver Lake, in Sharon, CT. My great-aunt, the bohemian matriarch of the family, pan-frying the bullheads and perch for breakfast -- sunnyside-up eggs, a glass of red wine and a day-old crust of Italian bread as sidekicks. And there were always the over-the-top family holiday dinners (I am part Italian, after all), generations of relatives squashed onto flimsy folding chairs, elbow-to-elbow, over an Easter dinner of roasted lamb and fresh ravioli from Borgatti’s on Arthur Avenue. (The gaggingly sweet, rum-soaked pastries are another story…)

But I will forever credit my mother for instilling in me a sense of love and family nurturing through the creation of hearty, home-made food. She went on to become an amazingly adventurous and versatile self-taught home cook (thanks to Fannie Farmer and The Joy of Cooking, among others, back in the day), and we regularly e-mail recipes and reviews of meals at restaurants to each other. I also give her chops for forcing me to eat liver (still a healthy, albeit unpopular, economically sound source of iron and protein), lima beans and asparagus – three foods that I have come to downright crave.

But, back to my own family unit. No one enters the kitchen unannounced. They know that although this is the core, the base, of our family, the axis from which everything revolves, they absolutely do not infiltrate without an acknowledged, deep respect. They don’t dare reach for a snack without my permission (“We will be eating dinner in an hour…”) or leave a spoon in the sink without a reprimand (“The energy that it took to put that in the sink could’ve been better utilized by actually washing it.”) That said, they are more than happy (in fact, I’ve never seen them so happy) to kick me out of this hallowed ground and send me off to the Culinary Institute of America. I’ve just registered for a one-week Basic Training “Boot Camp.”

I don’t aspire to be a celebrated chef or owning a five-star restaurant (although I’ve fantasized about it more than once over the years). I simply want to be queen of my kitchen. It’s there that I am the happiest. I want to wield a knife like Morimoto, de-bone a fish like Flay and whip up a ricotta gnocchi a la Batali. I truly believe I’m fulfilling my destiny. My family? They just want me to get this “food thing” out of my system, once and for all.

So, if you’re at all interested in my culinary trials and tribulations, I’ll be posting my daily experiences – highs, lows, cuts, burns and cooking tips -- via this blog, beginning next Monday, the 14^th. Hope you enjoy the ride!

2011-03-08T11:05:00.000-08:00

Up Next On:

The Nutrition Mission:

Quinoa!

Native to South America, quinoa (keen-wah) was once considered “the gold of the Incas.”

Most commonly thought of as a grain, quinoa is actually a seed, and a relative of leafy vegetables such as swiss chard and spinach. This “grain” is an amazing source of complete protein – it includes all nine essential amino acids -- making it an excellent dietary component for vegans concerned about adequate protein intake. Additionally, quinoa is a great source of copper, iron and magnesium, which makes it a valuable combatant for those suffering from migraines, diabetes and arthrosclerosis.

This savory seed is prepared daily at TABLE, so please come and explore this truly unique food!

2011-03-03T09:54:00.000-08:00

A little Visit!

Last weekend, we visited the source of our INCREDIBLE goat cheese: Rawson Brook Farm in the Berkshires. All of the animals were so happy, clean, friendly and curious. Its no wonder why the cheese produced at this farm tastes so great. Stop in to TABLE and taste for yourself!

2011-03-01T11:17:00.001-08:00

2011-02-28T09:29:00.000-08:00

Today in:

THE NUTRITION MISSION

Swiss Chard:

With its thick, crunchy stalk, fan-like broad green leaves and vibrant color varieties, chard makes for an aesthetically pleasing vegetable. More impressive, however, are the health-promoting nutrients that chard offers! Chard is loaded with calcium and Vitamin K, both of which promote strong, healthy bones. Research has shown that these nutrients also help stabilize blood-sugar levels and provide anti-inflammatory benefits. Chard exhibits a flavor profile that is bitter, pungent and slightly salty. Its peak season runs from June through August, but, luckily, chard is available year round, so come in and experience it for yourself!

2011-02-26T11:24:00.000-08:00

2011-02-14T12:30:00.000-08:00

Today's edition of:

2011-02-14T09:03:00.000-08:00

Happy Valentine's Day!

Stop in for Liz's AMAZING heart butter cookies, flourless chocolate cake or chocolate hazelnut biscotti.

and

Tonight's launch of TABLE's Supper Club, '20' has a few spots available!

Call 914-241-0269 to reserve before they are snapped up!

2011-02-11T08:03:00.000-08:00

Introducing:

'20'

the table supper club

20
table supper club

VALENTINE'S DAY DINNER

Selection of Charcuterie

Beet Soup with Swirl of Rawson Brook Chive Goat Cheese
.
Blood Orange, Fennel and Watermelon Radish Salad with Almonds

.
Duo of Beef- Steer 18

Braised Short Ribs and

Sirloin Roast with Pinot Noir Sauce

Turnip Puree

Sautéed Swiss chard

Chocolate mousse with Meadow Brook Cream

And assortment of Liz's Truffles

reserve your spots today to partake in this unique, 20 person dining experience!

914.241.0269

2011-02-09T13:49:00.000-08:00

Check it out: Table in Westchester Health & Life magazine!
click the link below

Farm to table - Westchester Health & Life - February 2011 - Westchester, NY

2011-02-09T11:35:00.000-08:00

Announcing

'20'

the table supper club

The Future of Organics

2011-02-07T20:22:00.000-08:00

This past Thursday, we screened "The Future of Food" at Table Local Market. (Thanks to everyone who came!) If you missed it-- watch it FREE here-- http://www.thefutureoffood.com/onlinevideo.html

While eating organic popcorn, we watched as the movie explored the social, health, and environmental injustices created by the patenting of genetically modified seeds. As if environmental degradation due to monoculture, the high cost of seeds and fertilizer, as well as potential health risks linked to the consumption of GM crops aren't enough, the USDA also deregulates these mysterious crops. Reduction of biodiversity in farmland can cause great environmental harm. The increase use of nitrogen fertilizer and pesticides depletes soil, pollutes waterways, and poses great health concern to consumers. Deregulation makes it possible for farmers to plant unpredictable GM seeds anywhere without keeping track, creating fear of them contaminating organic seeds. In addition, once these crops are processed and hit the shelves, there is no requirement of a label indicating they are genetically modified. (Luckily, organic standards don't allow the use of GM seeds anymore, thanks to the 275,000 American consumers who wrote the USDA in outrage to hear that GM seed were once allowed.)

So- if we eat organic and local, we are still controlling our personal and our families diet. However, last week Monsanto (who owns approximately 11,000 seed patents, and sells the pesticides they're sprayed with) gained another patent. Genetically modified alfalfa was presented and approved by the USDA. Ironically, Tom Vilsack, the present Secretary of Agriculture, used to be the governor of Iowa, and was named "Governor of the Year," by the biotechnology industry.

Well, back to the point-- now that the USDA has approved alfalfa, there is growing fear in the eyes of the organic consumer. Now that GM alfalfa can be planted anywhere, without approval, it will have enormous impacts on organic alfalfa. The biggest concern is lack of organic alfalfa to raise organic cattle or chicken. (Clearly then, also affecting eggs and milk.) This could cause cross contamination of the GM and conventional seeds, leading to a shortage in real alfalfa. This could occur because of the wind, but even more likely because bees pollinate alfalfa. What it will do to the bee population, we can't be sure. Yet, it is something I am already concerned about. One thing is for sure, it will lead to negative results for consumers and farmers who are committed to organics.

What can we do?! Act Now! Tell Obama to at least regulate GM alfalfa!
http://action.fooddemocracynow.org/sign/kiss_your_organics_goodbye/

Do all you can! We're in this together!
http://www.grist.org/article/2011-02-07-four-things-you-can-do-to-defend-organic-against-the-gmo-alfalfa

Happy Eating,
Melissa

follow me on Twitter for food/agricultural related news! http://twitter.com/#!/epicuri0us

2011-02-07T10:08:00.000-08:00

Valentine's Day

is on its way!

2011-02-05T08:55:00.001-08:00

Hooray!

Thanks to the Martha Stewart blog for including us in their post about Bedford's Environmental Action Day! What a great photo of the TABLE table!

Check it out here:

http://www.themarthablog.com/2011/02/taking-part-in-the-environmental-action-day.html

2011-02-03T09:32:00.000-08:00

Tonight is the night!

The kickoff to TABLE Local Market's movie series!

Tonight's film, The Future of Food will begin at 6:30. Bring your appetite because we'll be serving up some delicious snacks.

2011-02-02T09:28:00.000-08:00

Melt that icy feeling with

Michael Symon's Chicken and Dumpling soup!

Ingredients

1 tablespoon unsalted butter
4 cloves garlic, minced
2 carrots, diced
1 bulb celery root, peeled and finely diced
1 turnip, peeled and finely diced
1 rutabaga, peeled and finely diced
1 onion, finely diced
1 bulb fennel, finely diced
Kosher salt
4 cups white wine
1 tablespoon fennel seeds, toasted
4 sprigs fresh thyme
2 bay leaves
1 2 1/2-pound organic chicken
1 cup milk
1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)
2 tablespoons chopped fresh tarragon
1/2 teaspoon ground nutmeg
Freshly ground pepper
1 1/4 cups all-purpose flour
3 large eggs
1 tablespoon chopped fresh parsley

Directions

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

2011-01-31T09:09:00.000-08:00

Movie Nights are Coming!
This Thursday February 3rd

"The Future of Food"

Exposing the truths behind the unlabeled, patented and genetically engineered foods that have filled U.S. grocery store shelves for the past decade, this film isn't disheartening: it offers alternatives to large-scale industrial agriculture!

Space is limited so call us to reserve your seat! 914-241-0269

2011-01-22T06:34:00.000-08:00

Delicious

What we are loving right now at TABLE is experimenting with new recipes both at home and in our store. We have a great selection of cook books from Well-Preserved by Eugenia Bone to From Simple to Spectacular by Jean-George Vongerichten.

Take your pick and cook up something fantastic tonight!

2011-01-20T08:19:00.000-08:00

Steer # 18 is here!

pick your perfect cut

2011-01-15T13:24:00.000-08:00

Peter’s Curry Chicken Chickpea Soup

1 pint dried chickpeas soaked overnight and cooked in 2 gallons of water until tender: set aside half and puree half.

1 ½ pounds raw chicken cut into ½ inch cubes

1 medium onion ½ inch dice

¼ cup curry powder slightly cooked in olive oil

2 gallons chicken stock

Sachet garni with thyme, 10 peppercorns, 2 bay leaves, 10 coriander seeds and 3 smashed garlic cloves (use cheese cloth)

1 can peeled and pureed tomatoes

1 carrot, peeled and cut into ¼ inch pieces

1 stalk celery, cut into ¼ inch pieces

On medium heat sauté chicken in olive oil. When half cooked add onions, carrots, celery and sachet garni. After 5 minutes add toasted curry powder/ oil mixture. Immediately add whole and pureed chickpeas, tomato puree and stock. Cook for about 1 hour or until desired consistency is reached. Salt and pepper to taste.

2011-01-13T08:56:00.000-08:00

Garlicky Baked Butternut Squash

Ingredients

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

Directions

1.In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2.Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. Sprinkle with cheese.

2011-01-12T08:59:00.000-08:00

2011-01-10T07:46:00.000-08:00

Get Saucy!

with some homemade applesauce

Ingredients:

4 apples - peeled, cored and chopped

3/4 cup water

1/4 sugar

1/2 tsp ground cinnamon

Directions:

In a saucepan combine apples, water, sugar, and cinnamon.

Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.

Allow to cool, then mash with a fork or potato masher.

2011-01-06T09:36:00.000-08:00

Just Beet It!

Roasted Beets

Ingredients:

1 bunch beets withgreens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Directions:

1.Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2.Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3.When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

2011-01-05T10:19:00.000-08:00

Baked Kale Chips

Wow your friends with this unexpected party treat!

Ingredients
1 bunch kale
1 teaspoon salt
1 tablespoon olive oil

Directions1.Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3.Bake until the edges brown but are not burnt, 10 to 15 minutes.

SNACK ON!

2011-01-05T10:09:00.000-08:00

Add some flavor to your dishes with the purest salt on Earth!

This Just in! Himala Salt!

2011-01-04T11:00:00.000-08:00

We love Alice Waters! And we love her kitchen! She composts like we do! Check out this page from Vanityfair...

2011-01-04T10:55:00.000-08:00

Outrun the chill with this warming
Golden Winter Soup recipe!

Yield: 8 servingsIngredients

2 tablespoons butter

5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
Freshly ground black pepper (optional)

Preparation

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Serve with Wave Hill Bread and garnish with freshly ground black pepper, if desired.

2011-01-03T07:35:00.000-08:00

Happy New Year! Happy New Recipes!

Roasted Potatoes with Herbs

Active Time: 20 Minutes

Total Time: 1 Hour 35 Minutes

Yield: 8 servings

Ingredients:

5 large garlic cloves, peeled

1/4 cup olive oil

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

3 pounds large fingerling potatoes, halved lengthwise (find them at TABLE!)

Coarse kosher salt

Prep:

Preheat oven to 375°F. Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs. Add potatoes; toss to coat.
Spread potatoes in single layer on large rimmed baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Roast until tender and brown, stirring occasionally, about 1 hour 15 minutes.

2010-12-23T08:44:00.000-08:00

Merry Christmas from TABLE!
Our store closes at 2pm tomorrow (Christmas Eve) giving you just enough time to pick up some
ho-ho-homemade goodies.

2010-12-18T08:12:00.000-08:00

Just in:

Our new Stick Candles! Hand-made beeswax candles cast from tree cuttings. Naturally beautiful.

Bring the outdoors in during this chilly months! Why not gift them to a friend this Christmas?

2010-12-16T10:25:00.000-08:00

TABLE's Tea Tasting

Today from 2-5 with Honey Locust Farm and fresh bites from Liz our baker!

2010-12-16T09:49:00.000-08:00

Stocking Stuffers!

2010-12-14T09:53:00.000-08:00

Sautéed Brussel Sprouts

A great accoutrement to almost any dinner.

Prepare the sprouts by rinsing the dirt off and slicing them the long way in halves or thirds

Place a skillet over a medium burner and add olive oil (enough to coat the bottom of the pan).

Meanwhile, dice garlic and stir in with a wooden spoon.

Add brussel sprouts and cover for about 5 minutes.

Remove cover and add 2 more tbsp olive oil, salt, pepper, a bit of cayenne pepper and paprika (depending on how spicy you like things are skip altogether). Recover, periodically stirring and cook for about 10 minutes or until tender. Transfer sprouts into a pretty bowl and serve!

2010-12-14T09:47:00.000-08:00

Hors d'oeuvres

They don't have to take all day to be delecious

People underestimate the goodness of Tortilla Chips and dip. All you have to do is serve them in something other than the bag. Pick a shallow basket, line the bottom in a pretty dishtowel or napkin and put the chips right in. Serve the salsa and TABLE guacamole in beautiful china all atop a silver tray and place on your living room ottoman. Have at it.

2010-12-14T09:37:00.000-08:00

Karen's Winter-Warmer

For Dinner: : Berkshire Pork Tenderloin served with warmed fresh TABLE house-made apple sauce.

For Dessert: Warm Monterey goat’s cheese drizzled with Killer Bee Honey spread on Effie’s pecan nut cakes.

2010-12-14T09:24:00.000-08:00

Liz’s Apple & Cranberry Crisp

Preheat oven to 400f

Filling:

In a large mixing bowl blend together,

12 peeled + chopped granny smith apples

¾ cup brown sugar

¼ cup whole wheat flour

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

1 cup dried cranberries

Put apples in 10x14 casserole dish

Topping:

In mixing bowl blend together,

½ lb butter

½ lb light brown sugar

½ lb whole wheat flour

¼ tsp cinnamon

Blend together with fingertips until a cornmeal-like consistency develops.

Put on top of apple mixture and bake at 400f for 35-40 minut4es until apples bubble.

Serves 8-10

2010-12-13T10:12:00.000-08:00

Stuffed French Toast with Apples

Ingredients:

2 red apples, such as Macintosh, cored and diced (find them at TABLE)

3 teaspoons sugar

1/4 teaspoon ground cinnamon

4 ounces 1/3 less fat cream cheese, softened

1/2 cup walnuts, toasted and chopped

1/4 cup dried cherries, coarsely chopped

3/4 teaspoon vanilla extract

8 slices Wave Hill Bread (available at TABLE)
2/3 cup 1% milk (Also at TABLE)

2 large eggs (Yep, we have those too!)

1/8 teaspoon salt

Directions:

1. In a medium microwave-safe bowl, combine apples, 4 tablespoons water, 1 teaspoon sugar and cinnamon. Cover and cook until apples are tender and juicy, about 6 minutes. Uncover, toss and set aside.
2. In a medium bowl, stir together the cream cheese, walnuts, cherries, 1 teaspoon sugar, and 1/4 teaspoon vanilla. Put 4 slices bread on a cutting board and evenly spread with cream cheese mixture, about 1/4 cup per slice. Firmly press a second piece on top of each to form a sandwich.
3. In a shallow bowl, whisk the milk, eggs, remaining 1 teaspoon sugar and vanilla, and a pinch of salt. Heat a heavy nonstick skillet over medium heat until a drop of water skitters around the pan. Soak each sandwich in the milk mixture for 1 minute, turning once and pressing edges of bread together. Allow excess to drip off and place sandwiches in the hot skillet. Cook, turning once until browned and crisp on both sides, 8 to 10 minutes. Serve the French toast with the apples on top. Smile.

2010-12-09T13:20:00.000-08:00

TABLE's Holiday Gift Guide is Here!

a few sparkling ideas...

2010-12-08T09:03:00.000-08:00

Fresh from the Oven:

So fresh they fogged up my camera lens when I took this photo: GINGERBREAD MEN!

Run, run as fast as you can to pick yourself up a gingerbread man (or twelve)!

2010-12-06T11:03:00.001-08:00

Calling all young artists!

2010-12-06T10:49:00.000-08:00

PEACE.JOY.TABLE.

TABLE'S HOLIDAY OPEN HOUSE!

FRIDAY, DECEMBER 10th 2-8PM

2010-12-03T08:26:00.000-08:00

Dare I say, December?

Yes!

We're getting into the December groove here at TABLE and invite you to come in and try some seasonal goodies...

2010-12-01T07:33:00.000-08:00

A healthy alternative to sugary pastries! Hoorah!

Olive oil polenta topped with dried cranberries.

Why not have a slice with your morning coffee?

2010-11-30T09:04:00.000-08:00

Sing it with me now: Holiday Baskets are Coming to Town!

I know, how did it get to be December already???
Come to TABLE to pick up a hand-selected gift basket for the foodie in your life!

2010-11-17T11:06:00.000-08:00

This Just In: Romanesco

Why not add it to your menu this evening? Transform that plate into a work of art!

2010-11-16T10:52:00.000-08:00

2010-11-16T08:44:00.000-08:00

We're Posting about Roasting

Have a hankering for some fresh cauliflower?

We have orange, purple and white! Pick some up to roast at home or try ours ready-made!

See you soon!

2010-11-15T14:42:00.000-08:00

Fall Food

A perfect recipe for fall! You can pick up all of the ingredients at TABLE. Quel simple!

8 to 10 servings

PREP TIME: 40 minutes
TOTAL TIME: 1 hour 30 minutes

Ingredients

2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
1 1/2 pounds medium carrots, trimmed, peeled, cut into 3x1/2-inch sticks
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1 teaspoon black pepper

Preparation

Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour.

Why Oven-Roasted?
Roasting is as basic as baking something uncovered, but this simple process does something magical to vegetables. Roasting caramelizes the sugars and creates veggies that are browned on the outside and tender on the inside.

Recipe by Diane Morgan

Nutritional Information

One serving contains:
Calories (kcal) 135.2
% Calories from Fat 39.9
Fat (g) 6.0
Saturated Fat (g) 0.8
Cholesterol (mg) 0
Carbohydrates (g) 20.1
Dietary Fiber (g) 5.5
Total Sugars (g) 6.8
Net Carbs (g) 14.6
Protein (g) 1.5
Sodium (mg) 279.1

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