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.

May Events

A sampling of what’s happening this May in our local food community.  Please contact these organizations directly for more information, purchasing, or with questions about timing of events.  Obviously, all of the below events are subject to change without notice.

May 1

You can purchase your CSA at Hilltop Hanover Farm, but time is running out!

Your CSA share you not only get 20 weeks of local, fresh, sustainably grown vegetables,  your early commitment allows us prepare for the season and supports the Farm’s educational mission!  Download the application or call (914)962-2368 for more information. (Thursday pick-up only, Tuesday sold-out!)

May 4

Monthly Spin & Knit at Hilltop Hanover Farm, 11 AM – 1 PM: 1st Class free, $5 thereafter.

Calling all spinners and knitters, beginning or experienced! Gather in an informal atmosphere and be part of a monthly spinning and knitting group.  Click here for more information.  

May 8

Taste of Pound Ridge.  Enjoy local culinary creations in a festive atmosphere at Albano Appliance, Scotts Corners.  Proceeds to benefit the Pound Ridge Library Foundation.  6:00 PM – 9:00PM

May 10

Mother’s Day Herb Planters for Sale, at Hilltop Hanover Farm.

Planters are filled with wonderful aromatic herbs that will produce throughout the summer and fall.    Each eco root planter is made from reclaimed plastic bottles and filled with fragrant organic herbs. The herbs will continue to produce throughout the summer and into the fall.  Click here for more information and to place an order. Open from 10am – 4pm, $30.

Opening Day Celebration, at Daisy Hill Farm

Join Daisy Hill Farm in Bedford for their market opening with family, friends, great vendors, and lots of fun.

Family Farm Tours, at Stone Barns

On this family-friendly tour, explore the farm and some of our favorite seasonal highlights.  Join us for a walk around the farm to take a closer look at the animals that we’re raising and the vegetables that we’re growing!

Egg Collecting, at Stone Barns

Every Saturday and Sunday, learn about the pasture-raised life of a hen at the farm while helping to collect eggs. Registration and a small fee are required.

May 11

Egg Collecting, at Stone Barns

Every Saturday and Sunday, learn about the pasture-raised life of a hen at the farm while helping to collect eggs. Registration and a small fee are required.

Farm Market, at Stone Barns

Every Sunday, from 10am – 4pm

May 13

Cooking Class, Mount Kisco Child Care Center

Join Chef Intaba Liff-Anderson and Food Educator Susan Rubin for “Microgreens: How to grow sprouts and shoots along with great recipes and ideas for their use.”

May 16 

Couples Cooking, at Hilltop Hanover Farm

Join a Chef Krista Espinal for an evening of culinary education and enjoyment! Learn how to cook from scratch several healthy and delicious restaurant-quality recipes. Bring a bottle of wine and savor the satisfaction of a home-made meal.  7 PM – 10 PM, $95/couple

May 17

Purchase Veggie Kits, at Hilltop Hanover Farm

Geared towards all growers, these carefully crafted vegetable kits containing Hilltop seedlings, and Hudson Valley Seed Library seeds plus a one hour lecture on gardening techniques, will provide you with everything you’ll need to start growing on your own.  Click here for more information, and to reserve your kit/workshop.  $45, 10:00 AM – 4:00PM

Monthly Spin & Knit, at Hilltop Hanover Farm

Calling all spinners and knitters, beginning or experienced! Gather in an informal atmosphere and be part of a monthly spinning and knitting group.  Click here for more information.  11 AM – 1 PM: 1st Class free, $5 thereafter.

Weed Walk with Bonnie Rogers, at Hilltop Hanover Farm

Learn to identify useful weeds and herbs that grow in the fields and woodlands around the farm and your home. These plants live all around us are plentiful and are there for the using.  Click here for more information and to register. 11:00AM – 12:30PM, $20/adult, $5/child (8-12yrs)

22nd Annual Plant Sale, Lasdon Park Arboretum

The sale will feature native perennials, trees and shrubs, dwarf trees, nut trees, berry plants, mushrooms, ginseng, herbs and flowers. Visit Lasdon Park for more information. 9:00 AM – 3:30 PM

Egg Collecting, at Stone Barns

Every Saturday and Sunday, learn about the pasture-raised life of a hen at the farm while helping to collect eggs. Registration and a small fee are required.

May 18

Egg Collecting, at Stone Barns

Every Saturday and Sunday, learn about the pasture-raised life of a hen at the farm while helping to collect eggs. Registration and a small fee are required.

Farm Market, at Stone Barns

Every Sunday, from 10am – 4pm

May 24

Better Late Than Never: Get Your Garden in Order, at Hilltop Hanover Farm

It’s not too late to get your garden in order! Come join our experienced farm staff for this informative workshop on how to quickly get your veggie garden ready in time for the summer season.    Click here for more information and to register. $20/adult, $5/child (8-12yrs), 10 AM – 12 PM

Egg Collecting, at Stone Barns

Every Saturday and Sunday, learn about the pasture-raised life of a hen at the farm while helping to collect eggs. Registration and a small fee are required.

May 25

First Annual Farm Fest 2014: Memorial Day at the Farm, at Hilltop Hanover Farm

Open house, farm tours, farm stand, plants, kids games, craft and food vendors.  Visit the Memorial Day Parade in Yorktown then come up the hill for a visit, celebrate farming in the region, and learn about other farms to visit in Westchester. 10 AM – 4 PM (Interested vendors contact Helen at info@hilltophanoverfarm.org.)

Farm Market, at Stone Barns

Every Sunday, from 10am – 4pm

Egg Collecting, at Stone Barns

Every Saturday and Sunday, learn about the pasture-raised life of a hen at the farm while helping to collect eggs. Registration and a small fee are required.

May 27

Cooking Class, Mount Kisco Child Care Center

Join Chef Intaba Liff-Anderson and Food Educator Susan Rubin for “Clean eating in the real world: incorporating principles of cleanses and detox into simple family cooking.”

May 31

Beekeeping for Beginners, at Hilltop Hanover Farm

Join Regina Blakeslee for a fact-filled workshop on how to maintain an active beehive in your own backyard. Topics: bee communication and behavior, swarm management, bee-friendly plants.  Click here for more information and to register.  10 AM – Noon, $20/adult, $5/child (8-12yrs) 

 

 

The Dirt On Soil

Getting started on a veggie garden this Mother’s Day weekend? Whether you’re planting a full bed or a single container, don’t forget that good soil is job one! Read on for soil preparation tips including what to “feed” your soil, info on soil here in Bedford, and even how to take your soil’s temperature!

Dig-in: Start by digging the soil and turning it well to loosen it up. This can be done with a digging fork or a rototiller but be careful not to over rototill as that can cause problems with drainage. As you turn the soil, loosen clumps of dirt and remove stones and gravel.

Add compost: Soil structure is essential. The most important thing you can add to your garden is organic compost. Spreading a 3” layer of good compost will add microorganisms and nutrients to your garden along with encouraging earthworms and the growth of good bacteria. They will do most of the work in your garden to break down the minerals and natural chemicals in your soil and allow the plants to take them up through their roots.

What kind of soil do I have? If you want to improve your soil and make it more suitable for your vegetable garden, you first have to figure out what you’re dealing with. Is your soil sandy or clay-based? Is it too acidic or too alkaline? The way to answer these questions is to test your soil. There are do-it-yourself tests you can purchase at garden stores. If your soil is too acidic, you need to add alkaline material, such as ground limestone. For soil that is too alkaline, you need to add something that is acidic.

Is my soil ready? To know when to plant, you can actually take your soil’s temperature! Soil — not air — temperature is the trigger for seed germination. Different soil temperatures bring different results. Most cool-loving garden vegetables — such as lettuces, spinach, radishes and arugula – germinate when the soil reaches an average 45 degrees.  Seeds for warm-loving plants – such as tomatoes, squash, beans, peppers and eggplant — wait until typical temperatures are 55 F. You can purchase an inexpensive metal probe thermometer at most garden stores.

What to plant now: We’ve already tested the soil in Bedford. It’s generally acidic and ready for cool-loving seeds and plants! For this Mother’s Day weekend, why not plant some fast-growing lettuce mixes, endive or spinach. You’ll be enjoying the fruits (or the in this case delicious leaves) of your labor by the end of the month!

 

Spring Vegetable Salad

The most satisfying dishes are often those which begin with the best ingredients and then treat them simply, with tender loving care.  This salad harmonizes those tender, wonderful first offerings of the gardens in our area in a seemingly simple yet elegant explosion of flavor and texture.  You’ll see, for example, asparagus in this salad, from Gaia’s Breath farm.  Asparagus is just arriving, so you know spring is here!

Veg Salad Photo

Jennifer and James Vellano, of Maison-Privé, put this salad together to represent the very best of local farms, so you’ll see those farms named in the recipe.  We’d love it if you sought all these farmers out at your local farmers markets (in Mount Kisco or Gossett’s Nursery) but you can of course find excellent ingredients locally from the sources of your choice.

You’ll also note that James and Jennifer bring an extraordinary level of attention and technique to how they prepare this dish.  We encourage you to channel your inner Thomas Keller and follow these directions to the letter (including preparing your egg yolks with a Sous Vide machine!) but we’re pretty sure you’re going to love it no matter how careful you are.

Here’s an idea: prepare it your way, then visit the Maison-Privé tasting room sometime soon, and have Jennifer and James make it for you — compare and contrast!

So, here’s what you’ll need:

Early Spring Vegetable Salad (yields 6)

  • Amawalk Farm Carrots, 1 bunch
  • Riverbank Farm Potatoes, 10-12 small pieces
  • Gaia’s Breath Farm Asparagus, 1 bunch
  • Spring Garlic, 2 pieces
  • Abilis Microgreens, trimmed by hand
  • John Boy’s Farm Eggs, 6 yolks
  • Horseradish, freshly grated, 1/4 teaspoon
  • Lemon Infused Oil
  • Champagne Vinegar
  • Alder Smoked Salt
  • Cracked Black Pepper

For the Vegetables:

Peel and trim the carrots, toss in olive oil, salt, pepper and grill until tender, about 3-4 minutes. Boil the potatoes until tender (but not mushy) with the skins on.

Once cooked, remove and place in ice water for 10 minutes.  After 10 minutes, dry them off and split them in half.  Rub gently with olive oil, salt and pepper, and grill.

Separate the tips of the asparagus from the stems.  Place the tips in salted, boiling water for 1 minute and then drop into ice water.  

For the Vinaigrette:

Place the stems of the asparagus and the spring garlic into salted, boiling water for 5 minutes and then drop into ice water.

After the stems and garlic are chilled, remove from the ice and place in a blender. Add 1 teaspoon dijon mustard, 1/4 teaspoon horseradish, 1 cup lemon infused oil and 1/3 cup champagne vinegar. 

Blend well, add salt and pepper to taste.  Thin with water if necessary.

Here’s a Fancy Bit:

Jennifer and James Sous Vide their egg yolks.  This produces an extraordinary yolk which, once you’ve had it, you’ll never stop thinking about it.  And, in fact, Sous Vide machines are increasingly common in home kitchens.  This salad is still spectacular with a poached egg, but if you want to know the Vellano’s Sous Vide preparation, here it is:

Set up the Sous Vide Machine to 64 degrees Celsius.  Once the temperature has been reached, place a shallow metal pan over the water and fill with olive oil (the pan should be half-way submerged in the water.  Drop the egg yolks (carefully) into the olive oil.  After one hour, gently remove the yolks with a slotted spoon and place on top of the salad.  Season with salt and pepper.

Assemble the salad with the grilled carrots, potatoes, asparagus tips and Abilis Microgreens.  Dress lightly with the asparagus vinaigrette.

Maison-Prive

Last month, we reached out to our friend Shelley Smedberg, the amazing pastry chef from the late, lamented Flying Pig restaurant in Mount Kisco, to ask her what was new and exciting in the world of local food here in northern Westchester.  She didn’t hesitate with her answer.

“Maison-Privé,” she told us.

“Maze on who…?”

maisonprive

“Maison-Privé.  A special catering team in Greenwich, but working in New York, both in the city and in Westchester, and in Fairfield County.  And the most special thing about them is I’m their new pastry chef!”  And with that, we really had to investigate.

Maison-Privé is the brainchild of insanely talented chefs, and married couple, Jennifer and James Vellano.  Having met in the kitchen of Per Se (after both had already staged and cooked in some of the finest restaurants in the world) they founded Maison-Privé in 2008 as a boutique catering company, specializing in custom menus.vellanossmall

What sets Maison-Privé apart, beyond the world-class talents of its partners, is the commitment to locality and sustainability in the sourcing of ingredients, and the dynamic, interconnected relationship they enjoy with farmers and farms.  Also, they’re the kind of people who, when they want a dedicated pizza oven, build one on their own instead of buying it.

To get the Maison-Privé experience for yourself, you really need to visit them at their tasting room.  Seats are limited to 12, and reservations are first-come, first-served.  Be sure to sign up for their private mailing list; that’s the best way to get in-the-know about their special events.

And don’t forget to mention that Bedford 2020 sent you.

And be sure to try one of Shelley’s desserts.  You won’t be sorry!

shelley

 

April Events

April 5th

Sustainable Seafood Event, hosted by Slow Food Metro North

Farmers Market, at Gossett Brothers’ Nursery

Mount Kisco Farmers Market, at St. Marks Church

 

April 10th

Artisanal Cheese Event, hosted by Slow Food Metro North

Casual Entertaining Ideas, a class at Table Local Market

 

April 12th

Berries and Beyond, at Hilltop Hanover Farm

Beer Brewing 101, at Hilltop Hanover Farm

“My Pet Chicken”, at Gossett Brothers’ Nursery

Farmers Market, at Gossett Brothers’ Nursery

Mount Kisco Farmers Market, at St. Marks Church

 

April 15th

Clean Eating in the Real World, at Mount Kisco Child Care Center

 

April 18th

Couples Cooking, at Hilltop Hanover Farm

 

April 19th

Farmers Market, at Gossett Brothers’ Nursery

Mount Kisco Farmers Market, at St. Marks Church

 

April 26th

Farmers Market, at Gossett Brothers’ Nursery

Mount Kisco Farmers Market, at St. Marks Church

 

April 29th

Eating Greens: A Cooking Class, at Mount Kisco Child Care Center

A Field-Good Story

If you wandered into Little Joe’s Coffee & Books on a Friday afternoon in March, you probably noticed a collection of thirty big bags, all overflowing with heads of lettuce, loaves of artisanal bread, even jugs of cider.  If you snuck a peek into the bags, you might also have spotted local cheeses, apples, and foraged wild mushrooms.

Where does it all come from?

From farmers in the Hudson Valley, that’s where, and Field-Goods is the year-round delivery service that distributes it.  Based in Athens NY (across the river from Hudson) Field-Goods works on a pay-as-you-go weekly subscription.  With a wildly successful abundance of drop-off locations in the Hudson and Albany areas, Field-Goods made its debut in Katonah and Bedford just over a month ago.

So far, people seem to love it, and the number of subscriptions grows every week.  We’ve seen pictures of dishes made posted on Facebook and Instagram, we’ve heard lavish descriptions of Field-Goods-inspired dinner parties, and we know of one local chef who’s been incorporating her subscription into popular weekly specials.

Another thing to love about Field-Goods: you’re subscription comes with an email newsletter, and a sheet of paper in the bag, with recipes, storage tips, and lots of inspirational wisdom about what’s in the bag.  (In fact, the newsletter is called, “In The Bag.”  Clever.)

Give Field-Goods a try.  Hey: if you try it once and don’t like it, there’s no obligation to continue.  But we suspect you will…

 (Check out the short documentary, below.)

 

Chilly Days, Chili Nights

According to the calendar, it’s already been Spring for two weeks. It hardly feels that way, though! The air has been cool, the sky gray, and the ground is a gravelly, muddy mess. We even had a snow-like hail substance screaming from the sky only this week. So, maybe we’re not quite ready for pea-shoot soup, or light, fresh salads.

Thanks to the good folks at Field-Goods (see our profile here) we’ve still been eating well. Especially when we try their recommended recipes. The recipe for easy chili was a big hit with our family. And, as the name suggests, it couldn’t have been simpler. Here goes:

  • Fry onions & garlic in a pan
  • Cook ground beef in a separate pan, drain, and then add to the onion and garlic
  • Add a can of diced tomatoes
  • Add a diced mix of yellow, red and green peppers, and corn kernels
  • Add a can of kidney beans
  • Add chili powder, spices, and hot sauces to taste (and finish with chopped cilantro if you like)

The longer you simmer this chili, the better it will taste. For the best flavor, make this chili the night before, then transfer to a slow cooker in the morning. By dinner time, the flavors should sing. Of course, if you’re home during the day, you should sneak a bowl for lunch!

We know it’s scarcely fair to call that a recipe, but the truth is, the best food is often the simplest, and sometimes we all need a reminder, in this hectic life we seem to insist on leading, that excellent ingredients, simply prepared and simply combined, can make the most satisfying meals.

(A little sour cream and shredded cheddar help, too!)

chili

Get In The Zone

Whether you’re a veteran gardener, or a first-timer, one of the most important and helpful tools is a planting table — a chart to tell you when it’s ideal, in your geographic zone, to put seeds in soil.

It should go without saying, though folks often forget, that April in New York is different from April in Georgia, or April in Maine.  The farther north you go, the later you will still find frozen ground and late frosts.  A map of the planting zones gives you essential guidance about average temperatures and the pace of warmer, garden-friendly weather, where you live.

We recommend finding a planting table you like the looks of, and printing it out.  Studying the different dates, and the full list of produce, in a relaxed pace can lead to all kinds of inspiration.  You might never have thought to grow muskmelons, but seeing it on the chart might awaken the sleeping muskmelon lover within!

When it comes to planting tables, we especially like these two: TheGardenHelper.com is a visually appealing, easily navigated site, with a downloadable table, and even a garden layout planner; also, Cornell’s Cooperative extension, based in Westchester, has a planting calendar just for locals.  It isn’t much to look at, but it gives guidance on when to plant, along with specification about when it’s best to sow seeds directly in soil, and when to favor the transplant of plantings.

Oh, and by the way: we’re in Zone 6!  Happy planting!

(Check out the fancy Zone map below.)

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