View allAll Photos Tagged FarmToTable
Millburn Farmers Market ~ New Jersey [Essex County]
Today, 8/23/16, Tuesday, visited the Millburn Farmers Market.
www.downtownmillburn.org/farmers-market-2016
Several vendors were not available today. Will come back next week to take photos. Meanwhile, bought a few goodies from the market…corn, bread, tomatoes, and cucumbers.
My goal this week is to visit Farmers Markets in New Jersey. {weather permitting}. So, from Sunday through Saturday, I will take photos of vendors in each Farmers Market. Will compile the photos in a video and post on YouTube when completed.
NEW JERSEY - Community Farmers Markets
jerseyfresh.nj.gov/find/community.html
Millburn Farmers Market
Corner of Main St. & Essex St., Millburn, NJ 07041
Directions: See our website for directions
Phone:(973) 379-2341/ Karen Cummins, Fax: (973) 379-3027
Email:info@downtownmillburn.org
Web site:www.downtownmillburn.org
Open: June 7th-Nov. 22nd, 2016, Tuesdays, 9am-3pm
Community Farmers Market: Variety of fresh fruits and vegetables
Also Available: Baked goods, prepared frozen dinners, jams, honey, eggs, meat, poultry, & eggs
WIC and Senior FMNP vouchers accepted by some farmers
For more information please follow this link - www.etsy.com/listing/191102464/custom-recipe-art-collage-...
An active 4Her in livestock and meat judging competitions, Jerri Parker started her cow herd in high school with land rented from a neighbor. She now operates a diversified farm in Cromwell, Oklahoma, with hoop houses, vegetables, chickens, eggs, and beef. And over the years, the farm's "GJ Natural Beef" has been sold at local health food stores, farmers markets, Oklahoma Food Coop, and in her on farm store.
Jerri passed her 4H experience and passion for farming on to Calvan, her youngest child, who was managing over 300 laying hens by high school graduation - now a part of the family farm. A mom and retired teacher, Jerri now invests time in farming watermelons and cantaloupes for a Farm to School program. She is working with the USDA Natural Resources Service to contruct a 30 x 96 foot hoop house to expand the Farm to School program produce.
Jerri says: “I want folks to ‘know their farmer.’ To truly know the person raising your food, know their practices, know their values. With this farmer, (pointing to herself) you become part of my family."
USDA photo by Preston Keres
An active 4Her in livestock and meat judging competitions, Jerri Parker started her cow herd in high school with land rented from a neighbor. She now operates a diversified farm in Cromwell, Oklahoma, with hoop houses, vegetables, chickens, eggs, and beef. And over the years, the farm's "GJ Natural Beef" has been sold at local health food stores, farmers markets, Oklahoma Food Coop, and in her on farm store.
Jerri passed her 4H experience and passion for farming on to Calvan, her youngest child, who was managing over 300 laying hens by high school graduation - now a part of the family farm. A mom and retired teacher, Jerri now invests time in farming watermelons and cantaloupes for a Farm to School program. She is working with the USDA Natural Resources Service to contruct a 30 x 96 foot hoop house to expand the Farm to School program produce.
Jerri says: “I want folks to ‘know their farmer.’ To truly know the person raising your food, know their practices, know their values. With this farmer, (pointing to herself) you become part of my family."
USDA photo by Preston Keres
Sno-Valley Tilth Farm Dinner
Table to Farm: Experience Farming Project in Carnation, w/ Chef Mark Bodinet of Copperleaf Restaurant & Desert Wind Winery.
Kicking off Red Cross 2019 Farm to Table Dinner festivities with great friends, food and wine at the Roux; Carmel Valley. Red Cross and guests launch the Farm to Table Dinner 2019 and celebrate Chef Fabrice Roux's birthday. The exciting menu and wine paring planned for this year's gourmet dinner in June were unveiled.
Hosted by Farm to Table Event Chair, Jennifer Roux
Photography by Samar M. Salma/American Red Cross
This photo marks some very fond memories for me. It was the final event of Slow Food Nation in 2008, a sunny day in the park with great food and wonderful company.
Jim Denevan and Katy Oursler hosted one of their famous events on that fine day. Not a typical “Outstanding in the Field” event where people pay for a farm to table outdoor meal and the chance to meet the farmers who grow their food but a free feast for young farmers.
While I’m not exactly young, I am a “young as you feel” sort of person so I signed up. I was lucky enough to wake up very early that morning, go to a garden at San Francisco’s City Hall to pick some of the vegetables that would be served on that long table. Later in the day, I would help cook some of the fresh pickings. Then I enjoyed a wonderful outdoor community dinner.
A U.S. Department of Agriculture (USDA) infographic highlighting food purchases and programs that help feed those in need. Click to view a larger version.
We had dinner among the grape vines of Domaine Lebreuil in Savigny-les-Beaune, France. The winemaker, Jean-Baptiste Lebreuil, provided the wines which was grown on the vines around the table. The Michelin star Chefs were Nicolas Isnard & David Le Comte of Kook'In, Norges-la-Ville, France.
Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. The field allows students to demonstrate a variety growing techniques. All the plants are edible produce and allows culinary students to learn the value of farm fresh produce resulting in future Farm to Table practices that emphasize the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus. Culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Decided that I wouldn't bother with work today and did a Bueller. I figured work would be waiting for me tomorrow anyways.
Somewhere in between the additional plates of Jamón Ibérico and chocolate croissants I found myself picking eggplants, cucumbers and Granny Smith Apples at the local orchard.
As an added bonus every Thursday is when they make apple cider so a gallon of cider found it's way home to which has now been reduced to less than half by the girls.
What's to become of the apples? Well they are now being prepped for Tarte Tatin for dessert tonight.
If you're in Las Vegas and are looking for The Great Pumpkin, the orchard's pumpkin patch will be open starting October 2.
We had dinner among the grape vines of Domaine Lebreuil in Savigny-les-Beaune, France. The winemaker, Jean-Baptiste Lebreuil, provided the wines which was grown on the vines around the table. The Michelin star Chefs were Nicolas Isnard & David Le Comte of Kook'In, Norges-la-Ville, France.
Red raspberries grow vertically on suspended vines at the Horticulture Program's Learning Garden at Gwinnett Technical College, in Lawrenceville, GA, on Friday, Mar. 20, 2015.
Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. The field allows students to demonstrate a variety growing techniques. All the plants are edible produce and allows culinary students to learn the value of farm fresh produce resulting in future Farm to Table practices that emphasize the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus. Culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
An active 4Her in livestock and meat judging competitions, Jerri Parker started her cow herd in high school with land rented from a neighbor. She now operates a diversified farm in Cromwell, Oklahoma, with hoop houses, vegetables, chickens, eggs, and beef. And over the years, the farm's "GJ Natural Beef" has been sold at local health food stores, farmers markets, Oklahoma Food Coop, and in her on farm store.
Jerri passed her 4H experience and passion for farming on to Calvan, her youngest child, who was managing over 300 laying hens by high school graduation - now a part of the family farm. A mom and retired teacher, Jerri now invests time in farming watermelons and cantaloupes for a Farm to School program. She is working with the USDA Natural Resources Service to contruct a 30 x 96 foot hoop house to expand the Farm to School program produce.
Jerri says: “I want folks to ‘know their farmer.’ To truly know the person raising your food, know their practices, know their values. With this farmer, (pointing to herself) you become part of my family."
USDA photo by Preston Keres
Date night at a great little attic restaurant on Main street in Zionsville, IN. They have a limited menu, but it's farm-to-table style. The atmosphere was cozy, perfect for a romantic evening.