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Photographing the Farm and the Table

Photographing the Farm and the Table

The Daily Meal went behind the scenes at monthly 'Farm-to-Trumbull' dinners at Parallel Post

Jane Bruce

Gilbertie's Herbs in Westport, Conn. (left), provided some of the herbs for Parallel Post's farm-to-table dinner (right).

Since The Daily Meal offices are located in the soul-sucking concrete heat trap that is New York City, anytime we hear "farm-to-table," we really just want to go to the farm. And see some cows.

Luckily, the team over at Parallel Post was more than happy to accommodate that wish, bringing this reporter and photo editor Jane Bruce to Trumbull, Conn., to get some sunshine and see some green, as chef Dean James Max and executive chef Christopher Molyneux picked up oysters, fresh herbs, cheese, and strawberries for their "Farm –to-Trumbull" dinners at the Trumbull Marriott Merritt Parkway.

First stop: Norm Bloom & Sons in Norwalk, Conn., for oysters and potentially lobster; then Gilbertie’s Herb Garden and Sherwood Farms in Westport, Conn.

Other produce and meats from the dinner were pre-ordered from Foley Fish in Boston, Ox Hollow Farm in Roxbury, Conn., with cheese from Coach Farms in Pine Plains, N.Y., and Beltane Farms in Lebanon, Conn.

Click through our slideshow to see scenes from the farm and the table, and keep your eyes peeled for some bonus animal shots.

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14 Grazing Tables Ideas That Will Make Any Party Stand Out

Because we all know the appetizers are the best part of a shindig.

For cocktail hours at weddings, baby showers, picnics, and other parties, family-style grazing tables are all the rage. These spreads, also called feasting tables, are great because they let guests casually mingle over drinks and bites as they pick on meat, cheeses, fruits, and other simple finger-foods (a.k.a the tastiest foods ever). And, with the right setup, they also look visually striking. No wonder Pinterest reports that searches grazing tables are up 153%. Ready to get nibbling?

This video not only gives you some inspiration on how to decorate a summery grazing table, you also get some tips about how to set it up. (Hint: Don't forget to add fruits and vegetables that add a splash of color.)

Sneak a Peek Inside this Issue.

Then and Now.
A mom in Independence now has another photo hanging in her kitchen after her kids re-created a memory from the 1980s.

A Celebration for the Ages.
A reader shares her thoughts on how God carried on last year's centennial observance of Iowa's beautiful state parks.

All Can Join Our New "Iowa Treasure Hunt".
Search for the hidden key in the pages of the magazine for a chance to win kitchen appliances!

Prettiest Farm in Iowa.
A Grundy Center couple lovingly tends the farm where Great-Grandfather raised his family more than a century ago.

"So Glad I Listened to Grandma."
A couple took Grandmother's sage advice to heart and "discovered Iowa" last year amid the pandemic.

Ode to My Hardworking Mom.
From farm to office, this reader's mother pioneered a new role for the times for the women in her family.

Here Come the Durango Kids.
A posse of young boys riding the streets on stick horses kept law and order in Hopkinton in the late 1940s.

Amish Farm Wife's Diary.
Baby goats are arriving on the farm again, bringing with them more chores in the milking parlor and nursery.

Aunt Beulah's Diary.
A Clarinda woman's diary entries from 1960 give an interesting glimpse of Iowa farm life through the seasons.

Passionate About His Pastime!
A wild pitch and makeshift ball fields didn't keep this boy and his friends from chasing their big-league dreams.

"I Will Never Marry a Farmer."
That was this reader's teenage vow in protest of chicken chores and cockleburs . that is, until she fell in love.

Our Vanilla Haupia & Vanilla Caramel toppings are homemade and crafted from family recipes. The Vanilla Beans are grown on Our Farm. All Ice Creams are Natural with no Preservatives using Fruit and other ingredients from Our Farm.

Our Acai Bowl features our very own Farm Grown Hawaiian Acai. the first locally grown acai that we know of!

Base: Acai, Apple Banana, Mixed Berries, Haupia, Soy Milk, Agave.

Toppings: Granola, Apple Banana, Liliko'i Butter, Graham-Mac Nut Crumble

Add a scoop of your choice of ice cream 2.00

2 scoops of ice cream with apple banana, vanilla haupia & vanilla caramel toppings icecream

Korean Stir-Fried Glass Noodles (Japchae)

And especially my mom’s mie goreng (Indonesian fried noodles).

But today, I’d like to give a shout-out to a lesser known noodle dish—japchae.

A classic Korean dish, you’ll find japchae on the menu at just about any Korean restaurant in the U.S. If you’re lucky enough to be invited to a party at a Korean friend’s house, japchae will probably show up on your plate together with kalbi and kimchi.

Like many other Asian noodle dishes, japchae is a stir-fried mix of noodles, vegetables and meat. It happens to use an unusual type of noodle made from sweet potato starch, which seems to be unique to Korean cuisine (I’m happy to be proven wrong–anyone?).

Koreans have already shown their ingenuity by mixing rice with other grains to make supplies go further—et voilà, jabgok-bap (mixed grain rice), So perhaps they invented sweet potato starch noodles when wheat was unavailable.

Clear and chewy, sweet potato noodles are a fabulous blank canvas for soaking up the sweet and savory flavors of soy sauce, sugar and sesame oil. These pale gray strands are also the reason why japchae is commonly known as glass noodles.

Plus, japchae has mass appeal: it’s popular for feeding a crowd because it’s easy to make in bulk and is tasty both warm or at room temperature—perfect for a buffet or a picnic.

Noodles–signifying long life–are a must during birthdays and the new year. Since Lunar New Year is next week (February 15, 2015), you might want to try slipping japchae into your celebration menu!

Stir-Fried Glass Noodles (Japchae)

Japchae is often a co-mingling of noodles and an assortment of vegetables and meat. My recipe uses only vegetables but feel free to add your choice of protein. I’ve sliced up leftover sirloin steak and and barbecued pork (about 1 cup) and tossed them in with the noodles. Sweet potato noodles are sold at Asian markets. If you can’t find them, substitute the fattest mung bean/cellophane noodles available and follow the package directions to cook.

Time: 30 minutes plus soaking
Makes: 6 to 8 servings as part of a multicourse family-style meal

1 pound dried Korean sweet potato noodles
Hot water
8 ounces spinach, trimmed (4 to 5 cups)
2 tablespoons vegetable oil, plus more as needed
6 medium dried black mushrooms, rehydrated and cut into thin slices (3/4 cup)
1 small yellow onion, halved and cut into thin crescents
2 medium carrots, peeled and cut into matchsticks (1-1/4 cups)
3 green onions, white and green parts, cut into 1-inch lengths
2 cloves garlic, minced
1⁄3 cup soy sauce
3 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds

  1. Place the noodles in a heatproof bowl and soak in hot water for 15 minutes.
  2. With kitchen shears, cut into 3- to 4-inch pieces. You just want the noodles to be manageable so don’t worry about getting exact lengths. Drain and set aside.
  3. Place the spinach in a heatproof bowl and soak in very hot water for 1 to 2 minutes until wilted but not fully cooked. Rinse under cold running water and drain. Gently squeeze the water from the spinach and cut into 3 sections.
  4. Preheat a large wok or skillet over medium-high heat for 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Add the mushrooms, onion, carrots, green onions, and garlic and stir and cook until the carrots are crisp tender, 2 to 3 minutes. Reduce the heat to medium and toss in the noodles (here’s where you add precooked meat if you’d like).
  5. Add the soy sauce, brown sugar, and sesame oil. Stir everything swiftly around the wok for 3 to 4 minutes, coating the noodles evenly with the seasonings. Add more oil if the noodles stick to the bottom of the wok. Taste and adjust seasonings if desired.
  6. Mix in the spinach and sesame seeds at the very end and toss with a couple more flourishes. Serve hot or let cool to room temperature.

Note: Japchae keeps well and can stay fresh for up to a week in the refrigerator. To reheat, cook in a skillet and add sesame oil until the noodles are supple and heated through.

This post is for #LetsLunch, a monthly virtual potluck on Twitter. The theme this month is noodles, hosted by Betty Ann at Asian in America. Please keep coming back for more #Let’sLunch noodle dishes (perfect for Lunar New Year!):

Annabelle‘s Emergency Anti-Hibernal Salad at Glass of Fancy

Betty-Ann‘s Chicken Noodle Soup with Roast Barbecue at Asian in America

Cheryl’s Gingery Chicken and Bokchoy Noodle Soup at A Tiger in the Kitchen

Demetra‘s Southern Style Ramen with Bacon at Sweet Savant

Eleanor‘s Marinara Chicken in a Wok — With Pasta at Wok Star

Juliana‘s Grilled Tofu Spicy Peanut Noodle Salad at J. Loh

Wright-Locke Farm

Update Spring 2021: As we start to ramp up into our 2021 growing season, we wish to thank everyone who has supported the farm this past year, through all of its unknowns, obstacles, ups & downs. With everyone’s patience, flexibility, and creativity, the farm has been able to adapt and become even more resilient through this pandemic. We hope that the farm was able to be a resource for you this past year.

As we start to work our way out of the pandemic, with more vaccinations and immunity starting to take hold around us, we are hopeful for this season. We do ask that you continue to be patient and practice safe behaviors at the farm as it is such a public place where people of all ages frequent.

  • Please bring your mask with you and put it on if you are interacting in close proximity with anyone else.
  • Masks are required for everyone inside buildings
  • Volunteers should continue to bring their masks and continue to follow all hand washing procedures

Currently our farmstead and forest trails are open dawn to dusk. We are running education programs for youth and adults in small groups outdoors and virtually. We will be conducting smaller outdoor events this summer (no Family Farm Nights unfortunately) and will work our way up to conducting indoor events in the Fall in our new All Seasons Barn. We hope to open our Farm Stand for in person sales sometime in June.

Stay tuned with farm updates and happenings through our newsletter

Thank you for your continuous support of the Farm and respect for all who use this special space. Be well,

Ag Across America

Jump in and discover agriculture across America in this fun app, designed for K-5th grade learners. You’ll love building your own farm as you earn fun farm items answering questions correctly. Add animals and equipment to your farm as you go! Learn fun facts about states across the country, and discover what different commodities really look like with picture match questions.

“Sea bread” baked whole celeriac

Salt-baked whole fish or vegetables is a fun and elaborate way to cook, but it does create a fair amount of waste, in that the salt casing is discarded afterwards. Instead of using an inedible salty “pastry”, this dish turns the outer casing into an integral and delicious part of the meal in its own right, to dip into sauces and eat alongside the ingredient inside.

I’ve yet to try cooking them myself, but I once ate the fine roots of a celeriac at Atsushi Tanaka’s Restaurant AT in Paris, where the meticulously cleaned tendrils were steamed and served in a green emulsion decorated with juniper and edible flowers. Tanaka is an extraordinarily inventive and groundbreaking chef who serves exquisite, colourful, geometric and alien-like small plates, and this one looked as if the roots were about to walk off the plate.

I first came across sea bread in Rooi-Els, on the Western Cape of South Africa. While out foraging on the craggy coastline with my wife and her father, we discussed family recipes. We found some kelp – which grows in vast quantities there, filling the whole bay with nutritious green algae – collected some seawater and turned it into a loaf when we got back home. The knowledge that you’ve collected the ingredients yourself makes this bread uniquely tasty and a lot of fun, especially with kids.

The extra salt from the seawater makes this a perfect foil for baking vegetables. The bread encases the ingredients in their own little oven, so trapping and soaking up flavour. Unlike normal salt-baked foods, the casing is not only edible but rendered extremely delicious by the ingredients baked at its core. This approach also works with other vegetables such as globe artichokes, cauliflower and beetroot. Serve whole at the table to share, break off the bread, carve up the celeriac and serve both with salsa verde, chimichurri, pesto, a simple lemon and extra-virgin olive oil dressing or kelp aïoli, for dipping.

8g dried yeast
280g sea water
(or filtered water mixed with 1 tsp sea salt)
400g wholemeal spelt flour, plus extra for dusting
8g dried sea lettuce
, or another fine seaweed, torn
1 tsp sea salt
Zest and juice of ¼ lemon
, plus 6 strips of peel
25ml extra-virgin olive oil
, plus a glug extra to finish
3 sprigs
fresh thyme, leaves picked
1 small celeriac (500g), washed and root cut off
2 sprigs fresh mint, leaves picked

Mix the yeast into the water and set aside for 10 minutes.

Put the flour, sea lettuce, sea salt, lemon juice and olive oil in a bowl, then stir in the yeast mixture until it all comes together. Add more flour or water, if necessary, until you have a firm but malleable dough, then knead for 10 minutes. Cover and prove for 30 minutes.

On a lightly floured surface, roll out the dough into a circle large enough to wrap around the celeriac, then scatter the lemon zest and thyme leaves on top.

Put the cleaned celeriac in the centre of the dough and carefully wrap it up, sealing the edges by pressing them together with your fingers. Put on an oven tray and bake at 180C (160C fan)/350F/gas 4 for two hours. Remove, leave to rest for 15 minutes, then take to the table, crack open and carve. Serve both the celeriac and the bread with green sauce for dipping.

Stay tuned for fall dates to be posted soon

A guided tour through P. Allen Smith’s three-story Greek Revival-style home. Guests will learn about P. Allen Smith’s authentic design approach that pays homage to the history of the farm.

Explore Arkansas’ beautiful countryside overlooking the Arkansas River while touring Allen’s Terrace Garden, the Hidden Rose Garden, Hydrangea Allée, and his one-acre Vegetable Garden.

Connect to the land as you sit down to a farm-to-table lunch featuring a Seasonal recipe from P. Allen Smith’s book, Seasonal Recipes from the Garden. For dessert, enjoy a slice of Allen’s famous buttermilk pecan pie with homemade whipped cream. If you have food allergies, let us know, we will try our best to accommodate you!

Last but certainly not least, a visit to Poultryville to meet the chickens and other animals. Learn about Allen’s effort to conserve America’s early poultry breeds and why he started the Heritage Poultry Conservancy. While you are there, say hi to your favorite farm animals from Allen’s television show—Trudy, Moose, Smudge & Squeak, just to name a few.

Touring the grounds will be comprised of up to 2 miles of walking. Wear comfortable walking shoes. There is a lot of walking, but you can do as much or as little as you want.

Gates will be open 30 minutes before the scheduled tour. A Digital or printed ticket is not needed for entry. Your name will be on the list at the registration area located near the restrooms in the parking area.

We do not cancel for rain. Bring your umbrella and rubber boots!

Please note our lunch & tours are typically not kid-friendly unless clearly noted due to the subject of the event. All guests, regardless of age, must purchase a ticket.

Watch the video: Η Νικόλ λογομαχεί έντονα με τον Παναγιώτη που πήγε ξαφνικά στη βίλα. The Bachelor (December 2021).