KVIS Forum: What is Health?

KatonahInspired_HealthForum_flyer_10-08-14_PRINT (1)On Monday, November 10th, from 7pm-9pm at Katonah Village Library, join is at KVIS’ “What is Health?” Forum featuring a panel of local health experts discussing Holistic Health, Preventative and more.

And be sure to stop by the B 2020 table, to learn all about The Great Healthy Yard Project and what we can do our own backyards to protect the health of our local drinking water.

Energize Bedford Tabling Event

Market TablingBedford 2020 will be showcasing our landmark Energize Bedford program at the John Jay Homestead Farmer Market. Visit our table — and learn how to save on home heating costs, and make your home extra warm and comfortable this winter!

Katonah Sidewalk Celebration

Sidewalk SamuraiOn Sunday, October 19th, Bedford 2020 is joining forces with the Katonah Museum of Art, KVIS—The Katonah Village Improvement Society, and the Katonah Chamber of Commerce as we all celebrate the opening of a new sidewalk connecting the village to the Museum.

This event has literally been years in the making as all community organizations have waited with patient hope for this new sidewalk to be made. Now you can explore even more of Katonah on foot, or even invite friends to visit by train and walk over to meet you at the museum!

Former and current Town Supervisors, Lee Roberts and Chris Burdick, wil be on hand to lead the ceremonies. The schedule of events looks like this:

  • 10:30am: Family Mask Making, Katonah Commuter Lot #1
    11:45am: Parade from Town to the Museum
    Noon – 5pm: Activities at KMA (and don’t forget to stop by the Bedford 2020 table!)

Planting For Fall

CarrotsNow’s a great time to plant something wonderful to enjoy in the fall. In Bedford, early summer crops have finished, leaving open space in the garden for a new crop. Interestingly, fall gardening is often easier since there are less pests and problems in cooler weather.

Here are some tips on planting veggies for fall:

  • Cool down soil for a few days by shading and moistening.
  • In choosing what to plant, allow time for plants to grow and mature before the first frost comes. Select seeds and plants by counting back from the anticipated first frost date (in Westchester that’s October 20th to 30th).  Add a bit of extra time because days will be getting shorter and cooler as fall plants mature.
  • Some suggestions for late-July and early-August planting in Bedford include: arugula, beets, carrots, kale, scallions and swiss chard.

Happy fall planting this weekend! Check back with us in a few weeks for recipe ideas for your September and October harvest.

August Events

Hilltop Hanover:  Pests & Disease in the Garden, July 26, 2:00 pm – 4:00 pm

Healthy plants mean larger harvests with less effort. In this informative and practical workshop, taught by Hilltop Hanover farmer Wilson Chang, you’ll learn how to best prevent, identify, and treat the damage done by common pests and diseases. This class will focus on sustainable and earth-friendly methods to keep your garden healthy and blooming for years to come. Registration is required; $20 per person, $5 for children ages 8-12.

Hilltop Hanover:  Planning Your Fall Garden, August 2, 2:00 pm – 4:00 pm

With summer in full kick, it’s time to start planning for your fall garden! Come join our experienced farm staff for this informative workshop on how to quickly get your veggie garden ready for the fall. Bring in any questions you might have, and learn all the tips and tricks you’ll need to maximize your harvest. Registration is required; $20 per person, $5 for children ages 8-12.

Stone Barns:  Cooking at Home with Kids, August 3, 1:30pm – 3pm

Explore the joys of bringing farm-fresh ingredients into your kitchen, and learn tips for engaging your kids in cooking while enticing them to try nutritious foods. Explore an ingredient with a hands-on farm activity and follow it from field to plate. Learn how food is grown, gain confidence in the diet choices you make for your family and discover simple, inventive recipes to try at home.

Stone Barns:  Backyard Gardening: Crop Evaluation, Aug 9, 11am – 1pm

The diverse August harvest offers a lot to eat, but also a lot to learn from. Look, taste and touch your way through the field and greenhouse with Stone Barns Center’s Four Season

Farm Director Jack Algiere. Learn how to analyze the taste, aesthetic, yield and other factors that help growers decide what to plant. No matter what your growing experience, this program is a great way to learn about crops and begin planning your garden for next year.

Save the Date!

Feed Me Fresh: an Edible Evening Hosted by Mt. Kisco Childcare Center, September 20, 6pm – 10pm

Hilltop Hanover Farm

HilltopHanover_optRight in Bedford’s back yard sits a gorgeous working farm and agricultural center, open to the public for hiking and picnicking, offering classes and seminars, and featuring amazing produce through its CSA shares, farm stand market, and U-pick hours. No, we’re not talking about that place in Pocantico Hills (though that’s a mighty nice farm, too) — we’re talking about Hilltop Hanover Farm, just 10 minutes to the west in Yorktown Heights.

Once a dairy farm that can date itself back to the 17th century, Hilltop Hanover is now a hub of activity devoted to serving as a sustainable food producer and a training center for small-scale farmers and aspirants.

Beyond that, Hilltop models all sorts of sustainable activity and learning, including rainwater harvesting and green-roof technology.

If that makes Hilltop Hanover sound like a serious place, sort of like an outdoor library, push that notion aside. The farm is bursting with fun and activity and, on any given day, it’s a riot of noisy animals and people playing around and enjoying the bucolic idyll. In the next week alone, you can browse the farm, meet the animals, take a cheese-making class, learn canning techniques, work with wool, and even join a couples cooking class.

For these events and plenty more information, visit Hilltop Hanover Farm’s website. Better yet, just pop over to see it for yourself. The farm is open from 10am to 4pm, Tuesdays through Saturdays.

Don’t forget to tell them: Bedford 2020 sent you!

PS: If you go over to Hilltop this week or next, you’ll probably find fennel at the farm stand — it’s featured in their CSA offering for the week. Check out our Cold Fennel Soup recipe here.

Cold Fennel Soup

Cold-Fennel-SoupOne of the best parts of summer is cold soup. No, not soup that’s *gone* cold. We’re talking about soup that’s fresh, right from the garden (or farmers market), and made to cool you down when the heat of summer is at its peak.

The best known cold soup is probably gazpacho, but many fruits and vegetables lend themselves to chilly treatment. This week’s recipe stars fennel, which you should be seeing in the markets and which is featured in Hilltop Hanover Farm’s CSA basket this week. (You can read our profile of Hilltop Hanover here.)

We found this recipe from our always-reliable kitchen friend, Mark Bittman. (Okay, he’s not really our friend, but we like to think he’s looking over our shoulder with words of encouragement and approving glances.)

You’ll need fennel (of course), and also an onion and some butter. And, for liquid, either stock or water. We made this with water and it didn’t diminish the depth of flavor at all. Finally, for looks as well as a flavor boost, the recipe suggests a chopped herb for garnish; in this case, chervil.

Preparation

Sauté 1 1/2 pounds trimmed and chopped fennel and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes. Add 5 cups stock or water; boil, cover, lower the heat and simmer until fennel is tender, about 15 minutes. Cool slightly, purée, strain and refrigerate. Garnish: Chopped chervil.

Yum!

June Events

June 7

Hilltop Hanover: “Preserving the Harvest: Jams & Jellies” (2pm – 4pm) Come join Chef Donna Simons of Pound Ridge Organics for this jam and jelly-making workshop, where you’ll learn how to take your favorite summer fruits and turn them into a tasty treat that you can enjoy all year long. Registration is required; $25 per person, $10 for children ages 8-12.

June 7

Stone Barns: “Backyard Gardening: Direct-seeded Crops” (1pm – 3pm) Algiere, our Four Season Farm Director, has been growing organic vegetables for 25 years. Join him and his farm crew to learn how to direct seed vegetables and herbs in your garden. Jack breaks the down basics, including soil preparation, bed space and crop selection.  Pre-Registration required.

June 14

John Jay Homestead Farm Market: Opening Day (9am – 1pm) The purveyors of John Jay Homestead Farm Market are local farmers, bakers & craftsmen. Shoppers can enjoy a walk, sightsee and explore flower, herb and vegetable gardens or picnic on the historic grounds of John Jay Homestead.  The market features local musical talent, activities for children, and information about local non-profit organizations.

June 14

Hilltop Hanover: “Why Weed?” (2 – 4pm) Learn the ABCs of weed management. Topics include weed identification, weeding techniques, and structural solutions such as organic mulching and raised beds. Registration is required. 

June 20

Hilltop Hanover: Couples Cooking (7 – 9pm) Join Karen Muendell chef, owner of Serves You Right, Culinary and founder of the Yorktown Farmers’ Market. Her specialty is farm-to-table cooking with a Creole flair. Together you and your partner will learn how to cook healthy and delicious restaurant-quality recipes. Bring a bottle of wine, someone special, and savor the satisfaction of a homemade meal. Registration is required.

June 21

Stone Barns: “Organic gardening at Home” (1pm – 2:30pm) Max Apton, Stone Barns Center Field Foreman, and founder of the home gardening service “The Farmer’s Garden,” shares best practices for organic gardening at home. Learn how to design a beautiful, productive garden that’s right for your region and  increases your soil health so you can enjoy continuous harvests. Pre-registration required.

June 28

Stone Barns: “Grow Your Own: Beer with the Bronx Brewery” (1pm – 3pm) for This is a demonstration-style class with Damian Brown, Head Brewer and Co-Founder of The Bronx Brewery. Learn the basics of how to make your own beer using simple techniques and taste some brews primed with ingredients fresh from our farm. Pre-registration required (must be age 21 or older).

If you’d like us to list an event, just email us at:
info-at-bedford2020-dot-org.

TABLE Local Market

We wrote a profile of TABLE Local Market just for the VegOut! website, and then we realized: nothing we write will be so charming and informative as TABLE’s own story about itself.  So, here, from TABLE’s website, is a recipe for how to make Bedford’s favorite spot for local, sustainable food, and a home for our local farmers and artisans!

Everyday Recipe: TABLE Local Market ~ This Rustic Storefront is the perfect start to any meal.

Prep Time: plenty

Time Active: always

Ingredients:

  • 1 storefront in Bedford Hills, NY meticulously built to green LEED standards1 conviction that fresh, local food should be readily available to all
  • 3 creative chefs who embrace the diverse palette of seasonal produce
  • 1 amazing baker with a bachelor’s in nutrition and a master in the kitchen
  • 14 dedicated team members who are committed to the locavore lifestyle
  • 200 sustainable farmers and artisans in the region
  • 100,00 community members that live within 15 minutes of our store

Directions:

  • Combine local farmers and artisans with TABLE local market to bring the farmhouse to your house
  • Add creative chefs, a smiling team and farm-fresh food to dazzle guests at special events of any size
  • Expand awareness by sharing our commitment to community-outreach and educations programs
  • Become a TABLE member and support local food sources
  • Taste the difference in your lifestyle immediately!

We love local. 

Good food should be accessible to all! With this in mind, TABLE Local Market opened its doors in the Spring of 2009 in an effort to connect the surrounding community with local farmers, growers and purveyors. Katonah resident, Cynthia Brennan wanted to provide her three young children (and you too!) with healthy foods and a healthy environment to learn about the importance of responsible food practices.

RISD graduates, Cynthia and her architect husband Patrick built TABLE to LEED standards (an internationally recognized green-building certification system) and incorporated sustainable aspects of design (our shelves are recycled wine crates) throughout the entire store. 

Every day, the rest of the TABLE Team, all locavores and lovers of fine fresh food, come to work in the hopes of providing our customers with a fresh approach to food!

Asparagus Pesto

Pesto IngredientsThere are two keys to eating healthy, fresh food at home with minimal effort. The first is to shop for fewer items, more frequently, so that you’re not either throwing away fresh produce you didn’t prepare soon enough or simply opting for canned, processed food that will sit on a shelf forever.

The second key is to turn those fresh ingredients into something handy that can sit in the fridge for a few weeks and be added to simple preparations to give them intense flavor and appeal. This asparagus pesto is perfect for just that.

Make a quart of this and it’ll keep for up to two weeks (though you may go through it a lot sooner!) It’ll go great on a sandwich, or as a sauce for meat or fish, or works beautifully in a classic dish: on pasta. At TABLE, the asparagus pesto finds its way onto a goat cheese sandwich with fresh greens, as well in a chicken salad made with fresh herbs and yogurt. And the peak season for this pesto is right now — while asparagus is in peak season.

 

Asparagus pesto, 1 quart yield

  • 2 bunches asparagus
  • 2 cups olive oil
  • 1 cup Parmesan
  • 1/8th cup capers
  • 2 cloves garlic
  • 1 anchovy fillet
  • 1/2 bunch parsley
  • Salt and pepper to taste

1. Chop asparagus into small pieces

2. Grate Parmesan

3. Chop garlic

4. Chop parsley

Add all ingredients into the food processor, and blend. Add the olive oil last, and taste before adding salt and pepper to finish. Stays fresh in the fridge for up to 2 weeks.

Yes, it really is THAT simple.