From the Farm to Table 2016 wall calendar by Ann Lovejoy — A hundred years ago, more Americans lived on farms than in cities. Most food was locally grown, and seasonal foods were enjoyed fresh or not at all. As food-preserving methods improved, our fascination with convenience took us to dubious depths of overprocessing. After decades of fast food and speedy dining, Americans hungered for a new relationship with food. Today we have come full circle. Inspired by Italy’s Slow Food movement, we prize the local and the sustainable, the authentic and the handcrafted. What’s more, America’s changing demographics have enormously enriched our dining choices with international flair. Continue reading
With Fall in the air, we seem to be nesting more — wearing comfy, warm clothes and spending hours in the kitchen. So we’re exploring recipes and ways we can enjoy the harvest. And maybe entertaining our sweet tooth just a bit, too.
From the Herb Gardens 2015 wall calendar by Maggie Oster —
Coconut-Lavender Panna Cotta
Providing a sense of calm and balance, the fresh, sweet aroma of lavender has been beloved for centuries. Used for its beauty, singular scent, and medicinal properties, lavender continues to be a favorite. The use of flowers and leaves of lavender in cooking is growing in popularity. With a flavor that melds floral, piney, and camphor, fresh or dried lavender flowers are most often added to desserts, but they sometimes find their way into savory dishes. Lavandula angustifolia, with its sweet, mild flavor, is the best choice for cooking. Of the dozens of true lavender varieties, Hidcote and Munstead are the most widely available, hardiest, and easiest to grow. Harvest lavender midmorning on a dry day when almost all the buds are open. Tie stems in bundles and hang upside down in a dry, dark place. When dry, gently strip the flowers from the stem. If buying, be sure the flowers are for culinary purposes. Quickly and easily made, panna cotta is a sweet and creamy pudding that is among the most versatile of desserts and readily flavored in innumerable ways. Continue reading
From The Organic Kitchen Garden 2015 wall calendar by Ann Lovejoy — Crisp, crunchy, and flavorful, cool-season greens have been winter staples for centuries. With the protection of cold frames or plastic tunnels, kale, chard, and cabbage can be harvested all winter, even in the snow. For variety and good looks, plant rainbow chard or Bright Lights Swiss chard, both of which produce vividly colorful stems in shades of raspberry, coral, peach, and salmon. The crinkled foliage holds up well into the cooler months and can be sautéed, steamed, or stir-fried.
Enjoy this recipe featured in our 2014 Farm to Table wall calendar by author Ann Lovejoy
Black Turtle Bean Soup
2 cups Black Turtle beans (or any dried beans)
2 shallots, peeled
2 carrots, chopped
1 white or yellow onion, peeled and quartered
2 teaspoons fresh thyme leaves
Shoyu or soy sauce, to taste
Sesame-chili oil, to taste
Soak beans overnight, drain and place in a soup pot with 6 cups fresh water, the shallots, carrots, onion and 1 teaspoon thyme. Bring to a simmer over medium heat, cover, reduce heat to low, and simmer until beans are tender (60-90 minutes). Purée with an immersion blender and season to taste with shoyu and sesame-chili oil. Serve hot, garnished with remaining thyme. Serves 4-6.
For the Locavore and Slow Food enthusiasts
Anyone who has ever plucked a tomato straight off the vine or cracked open a farm-fresh egg knows there is a world of difference between locally grown produce and food from the supermarket shelves. The farm-to-table movement, embraced by the burgeoning ranks of locavore and Slow Food enthusiasts, is flourishing for many reasons. With every delicious bite, you are supporting your local economy, reducing your environmental footprint, providing your body with wholesome nutrients, and forging a deeper connection with the rhythms of the seasons.
Home gardens, farmers markets and CSAs
You don’t have to be a farmer to enjoy the many benefits of local and seasonal foods. Home gardens, farmers markets, CSAs, and foraging all offer opportunities to enjoy the bounty. From local orchards and Concord grapes to artisan breads and goat’s milk products, the Farm to Table wall calendar is packed with luscious photographs and valuable tips on selecting, preserving, and preparing fresh local foods. With beloved garden writer Ann Lovejoy as your guide, it will help you savor the best of every season.
NEW – Farm to Table 2015 calendar – Available July 2014
We want to offer our thanks and gratitude to all our loyal friends, fans and family. This holiday feast season we offer an excerpt from our Farm to Table calendar by Ann Lovejoy. As well as a family heirloom from our Art director, Lydia Hess — her grandmother’s Corn Bread Dressing Recipe.
We have an amazing lineup of new calendars this year, including Farm to Table, Tree Huggers, Lunaria and Sacred Celtic Sites. We’re also bringing back an old favorite, Haﬁz, with Persian-inspired illuminations from Silas Toball, designer extraordinaire and co-creator of our best-selling Duirwaigh card line. Other new titles include Steampunk, Day of the Dead, Bee Happy, The Garden Sanctuary and On Sacred Ground. We are also adding four new titles to our Healthy Pet series: Healthy Dachshund, Healthy Golden, Healthy Lab and Healthy Pug.
As we move forward with our mission to illuminate spirit in the world, we remain mindful of our responsibility to the planet we share. We are full of optimism and goodwill, and we extend our deepest gratitude to our customers, artists, authors, representatives and friends all over the world.
Namaste — Amber Lotus Publishing