Category — Cooking

Restaurants can choose to ‘adopt a plot’, or ‘adopt a hive’

The event is a collaboration between restaurant network Ethical Eats; Capital Growth – the campaign to create 2012 new food-growing spaces by 2012; and Capital Bee, which promotes community beekeeping in London.

Restaurants, cafes, bars and pubs across the capital will be showcasing dishes and drinks made with ultra-local fruit, veg and herbs, and from honey made by bees in community hives.

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Craig Strong, left, executive chef at Montage, and Nic Romano, founder and owner of VR Farms, show the bounty picked fresh from the farm at Bella Collina Towne and Golf Club in San Clemente. Photo by Leonard Ortiz, The Orange County Register.

The 1 1/2-acre parcel close to the clubhouse is fully planted

By Cathy Thomas
The Orange County Register
August 18, 2010

Excerpt:

Golf greens and vegetable gardens might seem incongruous, but not at VR Green Farms in San Clemente. Nestled on a slope of the Bella Collina Towne & Golf Club, just east of the clubhouse, urban farming flourishes.

There’s rainbow chard, celery and assorted herbs. Cabbage, summer squash and shallots thrive, along with 180 red flame grapevines. And glorious tomatoes. There are enough tomatoes to harvest more than 400 pounds a week in the summertime.

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Roasted Beet Salad. We pulled the first of our beets from the ground (a candy-cane type) and roasted them in the oven with carrots, green onions, and garlic scapes.

Our attempt to organically grow 1 ton of food on our urban city lot!

By Kate n Daniel Vickery

From their blog:

Can you grow the majority of the food you eat?

Thinking about trying to grow a ton of food on our urban lot recently led us to a discussion of how much food we eat in a year. According to the USDA the average american adult eats about 4.7 lbs of food a day. So in a year the average person is eating 1717 pounds of food! That means if my wife and I are “average americans” we will consume a combined 3434 pounds of food.

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Bishops’s Executive Chef Andrea Carlson talks with Maria about fava beans

Maria loves to cook with the ingredients she grows in our Compost Demonstration Garden. What a treat to be able to chat about different recipes with the Executive Chef of one of Vancouver’s famous restaurants.

Andrea Carlson is Executive Chef at Bishops Restaurant in Vancouver. The restaurant is recognized for its delicious food and its efforts to support organic, local farming.

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Cardoons at City Farmer’s garden

For years we’ve grown cardoon as a beautiful ornamental with purple flowers. But many people have told us that it is used in Italian cooking. Visitor, Andrea Carlson, Executive Chef at Bishops Restaurant in Vancouver, shares with us how she uses the plant in the kitchen.

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Mirabelle restaurant’s garden

By Jenn Harris
LAmag.com,
October 19, 2009

Just feet from the 110 freeway’s Academy exit and behind a tall iron gate, a garden oasis is hiding. The Solano Community Garden in Angelino Heights is home to Mirabelle restaurant’s new edible garden, where the West Hollywood establishment grows 100 percent organic produce on a four-and-a-half-acre plot.

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By Bronwyn Smyth

My dad makes this juice every year from our small, Alberta grown purple grapes. We then freeze it. At Christmas time, we take it out and have it with Christmas dinner or at New Years. Sometimes, we add sparkling water, soda or ginger ale to it for fizz and flavour.

1. Place your grapes in a bucket and fill the bucket with water. Let your grapes stand for an hour, so that any insects and insect bodies will come floating to the surface. Skim these off, then remove your grapes.

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NYC’s Cool New Backyard Farms: Growing More Than Just Produce from SkeeterNYC on Vimeo.

Liza de Guia’s Videos – New York City Food Storyteller

Shot & Edited by storyteller, Liza de Guia.
On-air host, documentary filmmaker and editor.
Her hosted shows (Daily Greens, Media Mulch, Versus and Planet Police) featured on the on-line web channel TitanGreen.com was recently awarded a 2008 People’s Voice Webby Award for Best Online Video in Public Service and Activism.

NYC’s Cool New Backyard Farms: Growing More Than Just Produce

Urban NYC farmers have set their eyes on a new prize: transforming privately owned backyards into lush, fruitful farmlands.

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Watch higher quality video by clicking on the YouTube icon.

Bronwyn picks some Russian kale leaves at the Vancouver Compost Demonstration Garden and walks us through the steps to make her unique muffins. She created this recipe last summer while working on an organic farm where there was nothing to eat but kale.

Kale-Carrot Muffins

Ingredients:
½ cup vegetable or grape seed oil
½ cup honey
1 egg, slightly beaten
½ cup milk
1 tsp almond flavouring
½ cup carrots, shredded
1 cup young kale leaves, (when steamed and pureed with 1-2 tbsp of milk, it produces approximately ½ cup of puree)

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