Category — Cooking
“This idea came from an NPR story featuring Suncrest Gardens Farm in northern Wisconsin. They were selling 800 pizzas every Friday night all summer long,” said Kraai, New City Urban Farm manager.
By Kendra Wills
Michigan State University Extension
August 23, 2016
New City Urban Farm, Grand Rapids’ largest urban farm, is excited about their latest addition, a giant pizza oven and smoker. Thanks to a $7,379 North Central Region Sustainable Agriculture Research and Education program Farmer Rancher grant secured with help from Michigan State University Extension, New City Urban Farm was able to purchase a wood-fired pizza oven kit from Forno Bravo.
Lance Kraai, farm manager, and Joel Schraam, kitchen programs manager, led a workshop of about ten participants on August 8, 2016 to help others learn how to build a pizza oven. Kraai believes the oven will help will help the farm accomplish three goals:
September 3, 2016 Comments Off on Grand Rapids’ largest urban farm adds pizza to their menu
The Blue Dragon Restaurant on the Big Island of Hawaii, has launched what they are calling the “Living Salad” or the Freshest Salad in the World.
Kawaihae Harbor, Big Island, HI
April 30, 2014
Thirty miles north of Kailua-Kona, the Blue Dragon’s Chef Noah Hester is the mastermind behind this 21st century salad. With the farm at table concept becoming so popular, Hester thought why not take it a step further. “We wanted the freshest salad possible for our patrons, so we decided to let our customers harvest their own salad,” he commented in a recent interview.
Hester went on to explain that a distinctive collection of living greens is delivered right to the table while still growing in sustainable wooden boxes. Small scissors and a seasonal vinaigrette accompany each salad. The salads are also served with baby organic heirloom vegetables.
May 9, 2014 Comments Off on Hawaii Restaurant Creates the Freshest Salad in the World
The Agrarian Kitchen is situated in a 19th century schoolhouse at Lachlan, 45 minutes from Hobart in Tasmania’s Derwent Valley, Australia.
The Agrarian Kitchen grows and uses heirloom varieties of fruit, vegetables and rare breed animals in its cooking classes
Rodney Dunn and Séverine Demanet
Excerpt from web site:
The Agrarian Kitchen’s growing areas have been hewn from grazing paddock, securely fenced and tirelessly tilled to create a 500 square metre vegetable garden, an extensive berry patch and orchard.
The vegetable garden was first tilled by our own Wessex saddleback pigs to remove stubborn perennial weeds before being formed into beds. Paths are constructed of mulched tree trimmings from the property and lined with stones from our front paddock. The garden has been designed by local gardener and journalist, Paul Healy. The garden is now tended by our Gardening Team, Lee Farrell, Jethro Havenhand, Fin Fagan and Rodney Dunn using organic principles without the use of pesticides or artificial fertilisers. The garden is predominately planted with heirloom varieties and we are always on the look out for the old and interesting and are constantly experimenting with varieties, saving our own seeds where possible of the varieties that perform the best in our conditions, for example, at last count there have been over two hundred varieties of tomato.
March 26, 2014 Comments Off on Paddock-to-plate farm-based Tasmanian cooking school
Despite yacón’s visual and textual similarities to sweet potatoes and other veggies, it’s got an appeal all its own.
By Carly Szkaradnik
Philadelphia City Paper
To the untrained eye, yacón can look an awful lot like a common ipomoea batatas (sweet potato), so its initial impact is somewhat blunted. But when you cut into it, you’ll discover something crisp and sweet that will make you shift your frame of reference to jicama. In fact, the yacón is more closely related to the sunchoke. And much like some hardy, leafy greens that you’d otherwise think have no place in the discussion, yacón’s sweetness and flavor improve after it has weathered a few frosts.
November 18, 2013 Comments Off on An urban farm in Old Kensington, Philadelphia is cultivating a crop of little-known tubers
The story behind feeding the entire Sydney Opera House audience of 2,200 people at TEDXSydney 2013 with crowd sourced locally grown food.
By Lisa Hudson
Good Food Australia
May 6, 2013
(Must see. Mike)
The ARIA Catering team had taken six and a half hours to sort through it all: carefully wrapped bunches of herbs in envelopes accompanied by handwritten notes, bantam and quail eggs nestled in brown paper, spring onions plucked from an inner-city balcony, two pigs, a couple of steers and a mammoth wagyu cow weighing in at nearly 300kg.
This locally grown and donated produce, and more, was to feed all 2200 TEDxSydney attendees in a powerful demonstration at the weekend not only of crowd farming – a burgeoning global food movement – but community spirit.
July 20, 2013 Comments Off on Crowd Farming at TEDxSydney 2013
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.
August 16, 2012 Comments Off on London’s Urban Food Week: 10-16 September 2012
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
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.
August 20, 2010 Comments Off on Golf greens combine with veggie gardens in South Orange County
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.
June 18, 2010 1 Comment
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.
June 5, 2010 Comments Off on Chef Andrea Carlson discusses using fava beans in different dishes
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.
June 5, 2010 Comments Off on Chef Andrea Carlson tells us about cooking cardoons
Mirabelle restaurant’s garden
By Jenn Harris
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.
November 8, 2009 Comments Off on Hollywood restaurant has an edible garden
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.
September 18, 2009 Comments Off on City Farmer Pressings – Grape Juice
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.
September 10, 2009 Comments Off on Liza de Guia’s Videos – NYC’s Cool New Backyard Farms: Growing More Than Just Produce
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.
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)
July 28, 2009 1 Comment