Za’atar
Instructor Sylvia Burgos Toftness’s za’atar recipe!
Chef Sarah shares how she “does” bruschetta.
Farm Table’s Bruschetta Read More »
We interview goat, duck, and poultry farmer Erin Link of EB Ranch.
FARMER FEATURE: SKULLS, HIDES, AND MEAT AT EB RANCH Read More »
Farm Table’s Ramp Butter May 2021–with thanks to Sarah Mittelstadt, Farm Table’s Chef and Restaurant Manager We’re big on ramps around here: they grow in the wild, for one. Plus, they are delicious. Plus, like so many of the foods we serve here in our restaurant, we only feature them when they are in season—and
Farm Table’s Ramp Butter Read More »
Putting Justice on the Table by Peter Henry, Co-founder, and Board Member, Farm Table Foundation Recently, I am seeing the term “food justice” in the media. A lot. I have no idea: what does it mean? After some googling, turns out, food justice refers to the fact that everyone needs fresh, wholesome food in order
Putting Justice on the Table Read More »
English Leek, Cheddar, And potato Pie March 16, 2021–with thanks to Terry Kelzer, Farm Table Instructor For this pie, two pastries are nice—a regular and a rough or quick-puff pastry—but not necessary. Regular Pastry—makes three 10-inch crusts 2 sticks butter, sliced in pieces 3 cups flour 1 teaspoon salt 1 cup cold water Cut up
English Leek and Cheddar Potato Pie Read More »
Pay attention. be astonished. tell about it. by Mike Schut, Farm Table Foundation Mary Oliver’s poem “Sometimes” includes this stanza: Instructions for living a life: Pay Attention. Be Astonished. Tell About It. As these are some of the best instructions I have ever received, here I will “tell about it”—some of the things that have
PAY ATTENTION. BE ASTONISHED. TELL ABOUT IT. Read More »
A comfort food recipe with thanks to Sarah Mittelstadt. This recipe is slightly altered from the Pok Pok Thai cookbook.
Khao Soi: Thai Comfort Food Read More »
“Eating the way our grandparents ate,” is a phrase used often at Farm Table. It makes sense to eat what grows locally and abundantly, as well as take a portion of this bounty and put some away for leaner times.
Seasonality and Community Building in the 21st Century Read More »
January 19, 2021 – by Stephanie Lundeen, Owner of Café Wren Over the past 17 years, Café Wren has grown into a community of shared values. At our heart, the café is about sparking connections, sourcing from area producers, supporting local artisans, and serving coffee with integrity. A large percentage of our food is local