Gardens to Tables

Fall is time for:

Transitioning to cool season crops

As you continue harvesting summer crops, start planting cool season vegetables or consider using a cover crop.

Our Favorite Books

Sponsors

Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at www.DigitalFamily.com.

Search the site

Garden Poll

What do you have the most fun growing in the summer?
 
Welcome to Gardens to Tables

Bring Your Garden to the Table

From tiny patio herb gardens to larger community plots, this site is part of a movement, a movement back to growing and making our own fresh, delicious, healthy food. Our mission is to share gardening tips and recipes with others who share our passion for sustainable agriculture, even in the smallest urban settings.

We also feature travel ideas, classes, workshops and other great ways to learn about gardening and cooking from the experts, and publicize ways to support organic farms and farmers markets, and the restaurants and hotels that use local produce.

If there's anything you'd like to see or ideas you'd like to submit -- or just comments you'd like to make -- please send them to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Also feel free to check out our Facebook page, which features links to events and stories of interest to gardeners and cooks, in addition to those posted here.

 
Oxbow Produce Market's Fuju Persimmon and Avocado Salad Print E-mail
Written by Ann Shepphird   

oxbow marketOne of the most fun things for me to find in any city is the public market. The town of Napa, naturally, has a wonderful one. The Oxbow Public Market offers an array of goods -- from coffee to oysters to olive oil to spices. At the Oxbow Produce and Grocery, they not only offered fresh, local and organic produce that included currently-in-season persimmons and avocados and arugula but also a great recipe that brings them all together. Below is their recipe for Fuju Persimmon and Avocado Salad. Enjoy!

Ingredients
2 tbsp fresh lemon juice
1 1/2 tsp white miso
1/4 tsp black pepper
1/8 tsp salt
1/3 cup olive oil
3 firm ripe avocados, sliced
1 pound firm ripe Fuyu persimmons, peeled, halved, thinly sliced
2 bunches arugula

Dressing
Blend lemon juice, miso, salt and pepper until smooth. With motor running, add olive oil in a slow steady stream to create emulsion.

Toss gently the sliced avocados and persimmons with the miso dressing to coat evenly.

 
Tips for Hand Bed Preparation from the Esalen Farm and Garden Print E-mail
Written by Ann Shepphird   

Esalen Bed PrepGood organic gardeners will tell you that they don't grow plants, they grow soil -- and by that they mean a soil rich in organic material. As we begin to pull out our summer crops and get ready for fall planting, it's a good time to take a look at the soil in our garden and do what's necessary to create the "healthy dirt" -- or humus -- that will give life to our new seedlings. For some, it might be time to put in a cover crop. For those ready to put in their next round of seeds or seedlings, here is a step-by-step "Guide to Hand Bed Preparation" created by the food folks at the Esalen Farm and Garden, who have some of the healthiest beds (and, hence, crops) you'll ever see. I made a few edits for the home gardener but it's a great guide to get you started. Happy fall planting!

1. Clear all plant waste of previous crops and weeds from the bed using a short-handled fork, hard or soft rake, and a compost bin or trash can.

2. Check that there are suitable stakes (i.e., able to have a string easily tied to) at each corner of the bed. Stakes should be between 42-48 inches apart. If a stake is missing, drive a new stake into the ground to create the appropriate width; move existing stakes to create the appropriate width.

3. Connect parallel corner posts with string to mark the length of the bed along the pathways.

Read more...
 
A Tasty Way to Explore Sacramento Print E-mail
Written by Lisa Armstrong   

Local Roots farmLocal Roots Food Tours was developed in 2010 with a simple concept: I wanted to share my passion for the great local cuisine found in the Sacramento area. After participating in several food tours across the nation, my husband and I realized that many of the dishes being offered consisted of ingredients from our own Sacramento Valley. As a gardener and a chef, I wanted to highlight the farm fresh food and inspiration of our local chefs -- so I researched restaurants offering local food and the history of some of the oldest neighborhoods in Sacramento.

Our first tour was the "Origins of Sacramento," a walking tour that ventures into Midtown's Sutter District and East Sacramento's Fabulous Forties. The tour showcases restaurants that provide authentic tastes from the diverse groups that forged our great city and created its agricultural dominance. I hand-select the establishments that have rich California history and support local farms by using fresh fruit, produce and meats.

Local Roots wineLast March we launched a tour in nearby Murphys, California. Aptly named the "Queen of the Sierras," the old mining town of Murphys is the perfect destination for a food and wine tour. Another new tour is the "Gourmet on K Culinary Walking Tour," which shows participants everything gourmet along one of Sacramento's most historic streets. Folks are guided down the city's original main street, exploring the beautiful architecture with many stories dating back to the 1800s. Locals and tourists alike enjoy this culinary excursion as it enlightens their views of the most controversial street in the city.

More tours are on the way. And, for those interested in more information on local food and history, my Local Roots blog is updated daily with recipes, events and coverage of Northern California "foodie" news. Along with the tours, this virtual table provides another opportunity to connect with fellow food enthusiasts, fostering that most intangible -- yet valuable -- result: a sense of community, right here in Sacramento. You can also visit our Facebook page or find us on Twitter @LocalRootsFood.

 
Keeping Your Back Strong When Gardening Print E-mail
Written by Ann Shepphird   

Yoga in the GardenThese yoga stretches for gardeners were first posted here in 2009 courtesy of the Ubuntu restaurant and yoga space in Napa. Ubuntu has sadly since closed but I think we can all agree that the tips themselves are timeless. Happy gardening!

If there is one thing that all gardeners share, it's a need to save their backs from all the lifting and bending that goes along with tending their gardens. Here are some tips from Ubuntu Yoga Instructor Courtney Willis on how to create a strong and flexible back through a some Yoga Flow for Gardeners.

  • Standing on your feet, reach the arms out and up bring the palms together way above the head, saluting the sun.
  • Slowly, bend the knees and bring your hands to the Earth, relax the head and breath here, working on extending the hips upward.
  • Lying on your back and bend the legs. Lift the hips and wiggle your shoulders under the back until you can clasp the hands. For a therapeutic variation. you can bring the hands to the hips, fingers facing outward.
  • This pose is an important counter pose for all the forward bending you do in the garden.
  • From here, release the spine to the Earth, create a 'T' with your arms and slowly drop your legs to one side and bring you gaze to the opposite arm.
  • Repeat on the other side.

This gentle sequence is accessible to every BODY and can be done before AND after a day in the garden.

 
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 1 of 35
© Copyright 2008-2015. All rights reserved. Web design by DigitalFamily.com