farm to table

farm to table

Articles & Photos

Near Cape Town, a farmstead hotel restores gardens and spirits. 
A look at the life-cycle of a rooftop vegetable farm for a Canadian restaurant—complete with hydroponic planters, a hoop house—including the harvest of beautiful vegetables.
In this week's post about What Makes a House a Home, Angry Wayne, aka Wayne Surber, the former executive sous chef at Thomas Keller's Bouchon Bakery, and the chef behind a new venture, Lonestar Taco, writes about how he started creating a vegetable garden at his father-in-law's house, two hours away—and how an experiment that started on a whim ended up creating a home he didn't know he had.
We poll six farmers about what new vegetables they are most excited about bringing to their customers this year.
Farm-to-table has become the ultimate food trend of the year. And for some restaurants, the path from farm to table is quite short—we highlight 11 restaurants from Seattle to Maine that are growing their produce for their recipes on their roof, in raised beds, in recycled tires, and in aeroponic towers for fresh, delicious, and truly local and seasonal cuisine.

Receive a FREE trial issue of Garden Design!

 

To receive a complimentary issue of Garden Design, simply fill in the form to the right. If you like it, you will receive 6 more issues (7 in all) for $11.97! You save over 71% off the newsstand price! Plus, you  get a FREE travel bag  with your paid subscription. Otherwise write "cancel" on the invoice you receive, return it, and owe nothing. 

The free issue is yours to keep!