Farm-to-table. This may or may not be a new phrase or term for you.
“Farm-to-table (or farm-to-fork) refers to the stages of the production of food: harvesting, storage, processing, packaging, sales, and eating it. Farm-to-table also refers to a movement concerned with producing food locally and delivering that food to local consumers. Linked to the local food movement, the movement is promoted by some in the agriculture, food service, and restaurant communities. It may also be associated with organic farming initiatives, sustainable agriculture, and community-supported agriculture.”
Because learning about food, where it comes from, how to grow it (to some extent), and cooking it, is kind of my thing now, I’m fascinated with this concept. It really wasn’t until we moved to Washington that this whole interest developed. And the fact that we are within arms reach of a few rather large farms here in Washington might have something to do with it. I feel really fortunate being in the Pacific Northwest. We have a great selection of local growers, ranchers, fishermen and artisans who help chefs, restaurants, cafes, bakeries and other places further their mission to provide the best possible farm-to-table experience for people.
When Tracey Medeiros reached out to me and introduced me to her new cookbook, The Vermont Farm Table Cookbook, I was so excited and immediately asked for this giveaway. Her beautiful cookbook features 150 home-grown recipes from the Green Mountain state. “The Vermont Farm Table cookbook is a culinary tribute to Vermont’s farmers, food producers, and chefs, and to the inestimable benefits of buying local. People in Vermont support of sustainable food systems not only enriches the landscape but promotes overall wellness for their communities.”
Each recipe was contributed by a local farm in Vermont. Some are culinary heirlooms, handed down from generation to generation; contributors have skillfully created other recipes. With recipes like: Pecan and Caramel French Toast Soufflé, Currant Scones, Buttermilk Doughnuts, Butternut Squash Soup with Smokey Bacon and Maple Syrup, Celeriac, Fennel and Leek Chowder Baked in Winter Squash, Nettle Soup with Brioche Croutons, Polenta Bites Stuffed with Smoked Mozzarella, Pork Belly Braise, Vermont Spirited Apple Ice Cream and Bayley Hazen Blue Cheese Cake with Hazelnut Crust and Poached Pears! Heck, there’s even a recipe for a Korean Reuben Sandwich! I can’t wait to get cooking!
Yesterday was another warm day here in Seattle so thank God I had this fabulous Summer Quinoa Salad to keep me company. And because I had grilled corn from Sunday’s recipe, that part was already ready and I whipped this up super fast. This quinoa is fabulous. The light, earthy taste of quinoa mixed with the sweet corn, heirloom tomatoes, parsley and apple cider vinegar is absolutely delicious. I love that this recipe is so simple and can easily be substituted with other vegetables (local and in season). “Quinoa salad is also great with roasted buttermilk squash cubes and walnuts instead of the tomatoes and corn. In the winter, you can try sun-dried tomatoes and black olives with red wine vinegar instead of apple cider vinegar.”
Summer Quinoa Salad
- 1 cup quinoa rinsed and drained
- 2 cups water
- 3 tablespoons extra-virgin olive oil
- 4 ears corn kernels cut from cobs
- 1 cup cherry tomatoes cut into quarters I used mini heirloom tomatoes!
- 4 scallions; diced
- 1/2 cup chopped fresh parsley
- 1/4 cup walnuts; crumbled
- 1/4 cup apple cider vinegar
- Kosher salt and freshly ground black pepper to taste
- Combine the quinoa and water in a small saucepan and bring to a boil over high heat. Cover, reduce the heat to low and simmer until the quinoa is tender and the water is completely absorbed, for about 10-15 minutes. Let cool.
- Heat 2 tablespoons of the oil in a medium cast-iron skillet over medium-high heat until very hot. Add the corn kernels and cook, stirring constantly, until slightly blackened on the outside and barely cooked on the inside, about 30 seconds. Spread the corn on a plate in a single layer to cool.
- Transfer the corn to a large bowl and add the quinoa, tomatoes, scallions, and parsley. Stir in the vinegar and remaining tablespoon olive oil and season with salt and pepper to taste. Set aside to marinate at least 30 minutes or up to 3 hours. Serve and enjoy!
Recipe published here with permission from Tracey Medeiros. Recipe from The Vermont Farm Table Cookbook, page 62.
And now for the fun part. Believe me, you WANT this cookbook. (Open to residents within the United States only).