View allAll Photos Tagged FarmToTable
The chicken descended from above, arms stretched toward an unseen sky, as if caught in a dramatic final act. Suspended in midair, yellow feathers swirled around it like echoes of a lost past. Below, the stage was set—ripe tomatoes, fiery chilies, fragrant herbs, and the unmistakable scent of paprika, waiting to embrace their fated guest.
István swirled his glass of white wine, watching the slow descent. “Even in flight, you cannot escape tradition,” he mused, reaching for the spice that would seal its destiny.
Tonight, Magyar paprikás csirke would be made with theatrical flair.
recipe in the first comments
Macro Mondays ~ Slices of Food
I started out with crackers, cheese, then strawberries, nothing was working well. The radishes were my last resort and there was something about the textures, color and earthiness that drew me in.
Happy MM to All :)
The Dolores Park Eat In was final event of Slow Food Nation. The date was September 1, 2008 when Jim Denevan and Katy Oursler hosted one of their famous events on a perfect San Francisco day.
My participation began in the early morning with eight others picking 100 pounds of vegetables at a San Francisco Victory Garden. Then we went to a San Francisco restaurant to cook the fresh pickings. Then we all sat down to one of the best meals I've ever had.
Typically at “Outstanding in the Field” event people pay for a farm to table outdoor meal and the chance to meet the farmers who grow their food but everyone at this event sang for their supper. While a huge pig was roasting in the park, our group of young farmers later met with others who were preparing local food in other parts of the city.
I told the story when it was fresh in my memory and in more detail at Got a Happy Story? Outstanding in the Field Edition.
From tree to table! 🌿✨ The olive harvest season is here, and nature’s little green gems are ready to become liquid gold. 💚 There’s something magical about seeing olives in their natural habitat, knowing they’re about to bring flavor and richness to our lives.
Who else loves a good olive oil drizzle? 👀🍝
#OliveHarvest #FarmToTable #LiquidGold #MediterraneanVibes #OliveLove #HarvestSeason #SustainableFarming #GreenGoodness #NatureToNourish
It's "welcome" in Croatian. Kasštil Gospodnetić is a family-run farm with a restaurant. True farm-to-table that's pretty far off the beaten tourist path in the small town of Dol on the Dalmation island of Brać. Oh, did I mention that the wood-fired culinary delights are mouth watering? There's grappa too
- Mini Botanicals -
I found this at a local store and I love it! 😍
And the best thing is, I only had to pay one third! 👍
More pics of the Pearl Brewery here - from Culinary Institute of America Latin Flavors Conference, 2009
We're back home from our trip to the Dolomites — and now the real work begins: curating the best shots from hundreds of images. That means making hard choices and, yes, sometimes letting go of personal favorites. It takes time and a clear eye.
In the coming days and weeks, I'll be sharing more from the Dolomites. But for now, something completely different.
This photo was taken about a month ago, on May 30th, during a 30 km cycling tour through Noord-Beveland in Zeeland. Together with friends from Kamperland, we visited several local farms on an open day where farmers shared their work, land, and produce.
The idea of the tour is lighthearted, but this image tells a quieter story. It was taken inside one of the barns, where this curious cow watched me as intently as I watched her. It's a glimpse behind the scenes — less about the event, more about the everyday reality on the farm.
Pulling into Blue Hill at Stone Barns, dressed up despite the sweltering humidity, we had no idea what was in store for us.
I was pretty lucky to get taken out to an amazing dinner in the private room at Blue Hill at Stone Barns, a farm-to-table, market/season-driven restaurant in Pocantico Hills in Westchester County. I'd been there once before two years ago in the winter, for a birthday dinner, and since the menu is seasonally focused there were lots of root vegetables and heavier meats.
I was really excited to go back in the peak of summer with the amazing bounty of produce available, and the meal didn't disappoint. The vegetables were all so intensely flavorful, and one of our collective favorites of the night were these tomato sliders. It's either roasted or confited heirloom tomatoes in a little slider bun, and it was the most amazing, concentrated flavor of tomato in your mouth. If you imagine having all the things you love about a tomato - sweet, tangy, moist, fresh all magnified one hundred times in one bite, that's what this slider was like.
How I wish I could have it again.
*Explored!*
YIP 2010
Another look from a different angle of the lemon garlic ginger chicken and pesto pasta dish I prepared last week. If you iike my photography don't forget about our website www.fulcrumimaging.com and our blog www.lenstoweb.com. Toronto Food Photography by Fulcrum Imaging Studio. Copyright 2015