When I mention “farm-to-table” to people I often get a roll of the eyes. I know it is quite the trend these days and many are not a “wanna–be farmer” like I am, but the idea of eating farm fresh food at a restaurant just puts a smile on my face. First of all, the food just tastes better—full stop. It is also comforting knowing where the food comes from and that I am eating whole, unprocessed food. In addition, I get to support small-scale farmers, which is something that is dear to my heart.
This past weekend I was able to enjoy a genuine farm-to-table experience. I visited Love Apple Farms in Santa Cruz, CA where 100% of their harvest goes directly to two Michelin Star Restaurant Manresa, in Los Gatos, CA with David Kinch as the Executive Chef. I was fortunate enough to not only tour the beautiful farm and learn of their biodynamic practices, but then receive a cooking demo by Chef Kinch and his partner, food blogger Pim Techamuanvivit. What a wonderful day!
Chef grilled gorgeous vegetables (including cucumbers—so good!) and rack of lamb grilled to perfection and Pim prepared a delicious summer pasta salad using Fregola, a type of pasta from Italy’s Sardinia as well as a Figgy Plum Tart using figs right from their garden. The whole meal was incredible!
Not only did I enjoy every single bite (and seconds thank you!) but it was inspiring witnessing this beautiful partnership between a farm and a fine dining restaurant. They are the proof—it can work!
Check out the August Issue of Bon Appetit for a feature article on Love Apple Farms and Manresa’s exclusive partnership–the photos are gorgeous.
See below for Pim’s Fregola Salad recipe.
¾ lbs Fregola Sarda
½ medium red onion, chopped
assorted grilled vegetables of your choice, cut into large pieces
about ¼ cup light olive oil
3 tablespoons sherry vinegar or lemon juice
½ TB each chopped mint and parsley
salt and pepper to taste
Cook the fregola in a pot of boiling water until al dente, about 7-8 minutes. Drain and immediately place the fregola on a large plate to cool down. Pour a bit of olive oil all over the fregola, toss around a little to coat.
When the pasta is cooled slightly, toss in the red onion. Add the vinegar and a big pinch of salt. Add more olive oil if needed. Taste and adjust the seasoning. When it is right, toss in the grilled vegetables and mixed herbs.
See? Farm to table is pretty cool right?
Support your local farms!