From Garden to Table

From Garden to Table

Articles & Photos

Outstanding in the Field offers diners the chance to reconnect with fresh food by local farms and meet new friends. This open-air restaurant takes place in some of the most beautiful settings a fine meal has ever seen, with communal tables set in bountiful orchards, farm fields, ranches, barns, greenhouses, and even sea coves and mountaintops. Find out where their next stop near you will be in this article.
During a time when there wasn’t a Whole Foods or local farmers market to ensure your holiday meal, chance gardeners of the 17th century began to count on winter squash, the “vegetable marrow” of their time for their survival. 
In today's from Garden to Table column, Katie Mendelson reviews Sunset magazine's new book The One-Block Feast, about the staff's experience in growing, cooking, and eating their own food at their California headquarters. Plus: A recipe for pattypan squash with eggs baked inside!
Despite the insane heat, Katie Mendelson had a hankering for something more substantial this week and turned to Phaidon's Vegetables from an Italian Garden for a recipe. The result? Some delicious eggplant balls. It's a vegetarian take on meatballs and perfect for anyone whose eggplants are ready to be harvested in this heat.
Zucchini is a bumper crop for almost every gardener who chooses to grow it. In today's From Garden to Table column, Katie Mendelson shares a recipe for zucchini bread from the Morning Glory Farm cookbook, a book that grew out of a favorite farm stand on Martha's Vineyard, which is an institution on the island, beloved for its fresh vegetables.
In our new column, we cook local bounty that's in season. Today, Katie Mendelson writes about Mark Diacono's The Food Lover's Garden, where he argues that "Life is too short to grow ordinary food," and shares the recipe for Diacono's Strawberry Scones.