Bedford Hills Library Centennial Celebration

Bedford 2020 and Energize Bedford are thrilled to be a part of the Bedford Hills Free Library Centennial Celebration this Sunday, June 28th, 1 to 5 pm (in the Library parking lot). 11265408_998487343496796_3291277590904521643_n

Don’t miss this fantastic community event featuring music from Sloan Wainwright and friends, storytelling from the renowned Jonathan Kruk, an archaeological dig led by a scientist from The American Museum of Natural History, games, prizes and many other surprises. ​

Be sure to stop by our table to check out all the great benefits of the Energize Bedford program… learn about Single Stream Recycling and spin the Bedford 2020 Wheel of Trash… take the Pledge to protect our local drinking water… and more!

See you Sunday!

John Jay Farm Market

72614jThe John Jay Homestead Farm Market will reopen on Saturday, June 13th on the 62-acre historic site. Local and regional farms remain the focus of the market with both returning and new vendors, which include Cabbage Hill Farm of Mount Kisco, JD Farms of Brewster, John Boys Farm of Cambridge, Mobius Fields of Waccabuc and Do-Re-Me Farms of Orange County.

The market will draw from more than 40 vendors each week. Among the returning vendors are Big Bang Coffee Roasters, Johnny Gelato, Ladle of Love, Om Champagne Tea and Red Barn Bakery. New vendors include Carrot Top Kitchen, Edenesque and Sweet Things and Wild Thyme.

photo 712bThis independent market will offer produce, fruit and flowers, including heirloom varieties, all locally grown, using organic, biodynamic and conventional methods. There will be an array of artisanal baked goods, including vegan and gluten-free offerings, cheese, eggs, meats, fresh seafood, prepared foods, fresh roasted coffee and teas, nut milks and cold pressed juices, hand-made pasta, as well as hand-crafted local products.

Each week the market will host a different non-profit organization. “We are very excited about our non-profit partnerships. June will be an exciting month as we welcome Bedford 2020, Katonah Village Library and the Katonah Village Improvement Society, “said Jennifer Gordon, Market Manager. “KVIS as part of their participation in the month of June will be presenting a Summer Solstice Yoga celebration. It will begin with a gong ceremony and end in an organic juice toast,” said Gordon.

Shoppers will enjoy walking among the 19th century farm buildings and are welcome to explore flower, herb and vegetable gardens, a chicken-and-egg co-operative and a 12-hive apiary, along with wooded trails and a pond. They can take a guided tour of John Jay’s Bedford House, discover the Carriage Barn Education and Visitor Center, featuring state-of-the-art computerized interactive displays or explore the site’s five Discovery Centers, filled with hands-on activities.

“We have lots of exciting things planned for opening day June 13th including local folk/blues band 52 Pick Up, a cooking demo by Chef Maria Reina, a free children’s craft program, which will run the second Saturday of every month. We will also highlight a Mt. Kisco gift shop, Beehive Designer Collective, which features many local artisans,” said Gordon.

John Jay Homestead Farm Market is located at 400 Jay Street, in Katonah, N.Y. and will run from Saturday, June 13 – Saturday, October 31 from 9:00 a.m. – 1:00 p.m. For more information visit

Grilled Asparagus Salad

Asparagus is in season. Pick some from your garden (or from a local farm market), fire up the grill and enjoy this delicious side dish from Maria Reina of Bella Cucina Maria.

  • 1 lb bunch of asparagus, rinsed and trimmed
  • Extra virgin olive oil
  • Zest and juice of 1 lemon, divided
  • Kosher salt
  • Ground black pepper
  • 1 – 15 oz can of chick peas, drained and rinsed well
  • 1 teaspoon Dijon mustard
  • ¼- ½ cup of crumbled feta
  • 1 cup loosely packed parsley leaves
  1. Toss the asparagus with a good drizzle of olive oil and lemon zest, and season with salt and pepper. Grill for 3-5 minutes to get some nice char marks. Cook to crisp tender, not soggy.
  2. Cool slightly and cut in 1” pieces. Place in a bowl with the chick peas.
  3. In a small bowl whisk the lemon juice and Dijon mustard with a little olive oil until you get the consistency and flavor you desire. Season with salt and pepper and drizzle over the asparagus-chick pea bowl.
  4. Toss in the feta and parsley and taste for seasoning. Serve room temperature or cold.

Recipe created by Maria Reina of Bella Cucina Maria, and Seasonal Chef for

Solarize Bedford-Mt. Kisco Events!

Solarize Workshops: Find out if Solar is Right for Your Home!

Meet our competitively-selected expert Residential Solar Installer, Ross Solar Group. Learn about Solarize Bedford-Mt. Kisco, a limited-time program to simplify and significantly reduce the cost of going solar. Hear from a neighbor who’s already installed solar. Find out how you can take advantage of clean solar energy. All are welcome. Events are free.   

  • Tuesday, April 21st: Boys and Girls Club, 351 Main Street, Mt. Kisco, 7–8:30pm. Refreshments will be served.
  • Sunday, April 26th: Katonah Village Library, 26 Bedford Road, Katonah, 3 – 4:30pm. Refreshments will be served.
  • Thursday, May 7th: Bedford Historical Hall, 608 Old Post Road, Bedford. 7 – 8:30pm. Refreshments will be served.


Save the Date!

Bedford 2020 Environmental Summit and Solar Action Day is on January 31, 2015 at Fox Lane High School.

The event web page goes live and registration begins in early January. In the meantime, for more information, please email or call (914) 620-2411.

Be sure to mark you calendar for the 31st!

Please Support Bedford 2020

Dear Bedford Friends and Neighbors,

If you haven’t already supported Bedford 2020 this year, please consider making a donation today to Bedford 2020’s annual appeal.

We recently made the exciting announcement in our Progress Report that we are 79% of the way towards meeting our community’s goal of reducing emissions 20% by 2020.  Your contribution today will help Bedford 2020 continue to be a force for positive change in achieving our community’s goals for reducing these emissions and protecting our natural resources.

Click here to make a donation online now. Or, mail a check made out to Bedford 2020 Coalition to: Bedford 2020, P.O. Box 812, Bedford Hills, NY 10507

Thank you for your consideration and support!

-Bedford 2020


Composting 1-2-3

 Yes composting your household waste is as easy as 1-2-3. composting-input

  • Purchase a composting bin. It doesn’t have to have any fancy gadgets, be able to tumble, or be on wheels. A simple, upright barrel would do fine. It just needs to allow air to get in and be sealable so that nothing larger than an ant can get in. Our favorite is the Earth Machine – it’s inexpensive, easy to use and very sturdy. Set it up somewhere convenient to your kitchen where you can easily step outside and add your compostables, whatever the weather.
  • Anything that was once alive can go into a compost bin (with a few exceptions.) Potato peels, apple cores, egg shells, coffee grounds, paper towels, cooked and raw leftovers … all the organic matter that you throw out when cooking. Instead, set up a small compost pail in a convenient spot in your kitchen that can be used to hold the compostables until you are ready to take them outside to your compost bin. Brown bags, shredded, and shredded newspapers can also be added. 31-vPPgZl2L._AA160_
  • Throw all organic waste from the kitchen (and garden if you don’t have too much of it) into your compost bin. Make sure it stays slightly damp – like a wrung-out sponge. If it looks a little dry, add water, or better still, the leftovers from your coffee pot. Keep adding to the compost bin. You’ll notice that every time you add another pail of compostables to your bin, it has actually reduced in size. That’s the beginning of the decomposition process. (In winter, this process may slow or stop: you can still add to your compost bin, but it will only begin to decompose in the spring thaw.)
  • Leave it.

Yes, leave it. You don’t have to stir your compost, you don’t have to tumble it, or anything else. Time will turn your old kitchen waste into rich, organic matter. It takes about one year for everything to decompose to the point where you can remove it from the base of your bin and use it to enrich the soil around your household or garden plants. If you want to create compost faster than that, then you will need to turn it allowing air to get into the decomposing material. compostlogo2

A few things should not go into a residential compost bin: fats, dairy and animal waste. This is not because they won’t decompose over time; they will. But they do attract critters, which is not desirable close to any residence.


*If your compost is attracting flies and begins to smell it is probably too moist. Add some dry leaves or shredded newspaper and work them into the top few inches of the decomposing compost. Leave a layer of this on the top of the compost and continue to add more compostables to the bin.

* If nothing is happening – the material in the compost bin looks exactly like when you put it in. You may not have enough material in the bin, you may have too much paper goods vs. vegetable matter, or it may be too dry. You want it to have the consistency of a wrung-out sponge.

Try it!

For more information go to www.bedford2020/composting





Truck’s “Watermelon Crop Time” Drink

For late summer entertaining, treat your guests to Truck’s “Watermelon Crop Time” drink — made w/ fresh watermelon which is plentiful at the farmer’s markets this time of the year!

images-1Watermelon Crop Time:

Makes 8 – 8 oz. drinks. Delicious as a cocktail or non-alcoholic drink.

1 pt. watermelon juice; cut fresh watermelon (yellow or pink) into 1-2 ” chunks, puree in blender until smooth, strain watermelon puree through sieve, pressing down with rubber spatula to get all the goodness

1 cup (8 oz.) freshly squeezed lemon juice, preferably organic

6 oz. simple syrup–you make this yourself, recipe below

16 oz. Crop organic vodka, or any vodka of choice (optional)

Borage flower to garnish each drink, or any edible flower you have in your garden!

Simple Syrup:

In a medium sized saucepan over medium heat, melt one cup (16 oz.) organic cane sugar combined w/ 8 oz. water. Bring to a boil. Remove from heat and cool.

Straw Bale Gardening

This week’s Local Look story featuring Truck restaurant includes a description of the new straw bale garden installed on the premises by propriater, Nancy Roper.  In keeping with that theme, we decided to make this week’s Garden Tip all about straw bale gardening. straw-bale-planting-pepper-web

Straw bale gardens are inexpensive, easy to build and can be placed just about anywhere that gets at least six to eight hours of sun a day. Here are some basic methods and tips from Joel Karsten, author of Straw Bale Gardens and Nicole Controneo Jolly of Modern Farmer and How Does it Grow.

  • Source your straw: You can purchase bales from the local garden center, or directly from a local farm. Straw is easiest to come by in the fall. Straw is better than hay (which is full of seeds). 
  • Position your bales: Arrange the bales side by side in rows, with their cut sides up. The strings that bind the bales should run across the sides, not across the planting surface. The strings will help keep the shape of the bales as they start to soften and decompose.
  • Condition the bales: Two weeks before you plant, you have to get the bales cooking. This means wetting and fertilizing the bales for roughly 10 days to start composting the inner straw.
  • Build a trellis and greenhouse in one: Straw bale gardening combines the best of container gardening with vertical gardening. Karsten recommends erecting seven-foot-tall posts at the end of each row of bales, and running wire between them at intervals of 10 inches from the tops of the bales. As your seeds sprout, you can use the bottom wire to drape a plastic tarp to create an instant greenhouse for those chilly early-season nights. And as the plants begin to grow, the wire works like a vertical trellis, supporting your cucumbers, squash and assorted viney vegetables.
  • Planting: If you’re planting seedlings, use your trowel to separate the straw in the shape of a hole and add some sterile planting mix to help cover the exposed roots. If you’re planting seeds, then cover the bales with a one to two-inch layer of planting mix and sew into this seedbed. As the seeds germinate, they’ll grow roots down into the bale itself.
  • After the harvest: When the harvest season ends, the bales will be soft, saggy and gray — but that’s exactly what you want. Because when you pile the straw together and leave it to compost over winter, you’ll have a mound of beautiful compost to fill all your pots and planters in the spring.

Also, be sure to click here to check out this simple instructional video on Straw Bale Gardening: Start to Finish.  

Happy straw bale gardening, Bedford!

Truck Restaurant


2014-07-25 16.12.01Truck’s owner Nancy Roper loves Bedford. She says we’ll eat anything – stinging nettles, purple basil and over four hundred pounds of rutabagas last year. Maybe that’s because Truck creates such imaginative seasonal dishes! 

Nancy’s latest creation is a square, straw bale garden just behind the restaurant, with a variety of vegetables and flowers grown right out of the straw. It’s a European technique to get the most from small spaces. The bales are nitrogen-rich and loaded with ingredients that break down easily into rich soil. They act as living walls, and are as beautiful as they are practical.

A restaurateur since 1994, Nancy began to see that what she fed her family at home was often healthier than restaurant fare, and created less waste. With Truck, she resolved to focus on healthy food supporting local farmers and environmentally sensitive practices. For example, she recycles every bottle (not a common restaurant practice, actually) and serves wine on tap to reduce bottle waste.

Most ingredients at Truck are certified organic. For some of her farmers, converting to organic is too costly — farmers have to leave fields fallow for three years before embarking on organic growing — so she also buys from non-certified farms following NOFA’s (Northeast Organic Food Association) organic-friendly guidelines. bilde

It’s no wonder Truck’s parking lot is packed every night when the menu highlights rhubarb margaritas (the rhubarb supplied by Josh and Ashley Frost’s Seedswell Farm on Guard Hill Farm) or salmon burritos with a salsa made of Nancy’s homegrown cucumbers.

Judging from Nancy’s garden, expect the late summer and fall menu to feature her bumper crop of habanero peppers for “Mucho Macho” tacos, tomatillos, three different varieties of basil, and squash galore.