October 30th, 2015
Today's guest is Clara Lyle, the primary photographer and blog writer for Outstanding in the Field. Back in the summer of 1999, Jim Denevan came up with the idea of setting a long table on a farm and inviting the public to an open-air feast in celebration of the farmer and the gifts of the land. It would be a traveling feast with a central vision of farmers, chefs, cheese makers, ranchers, foragers and winemakers in delicious communion with the people they sustain. He saw it as a terrific challenge, and as a mission. Since then, he has organized more than 600 Outstanding in the Field events, made twelve coast-to-coast tours of North America, visited all 50 of the United States and set their table in a total of ten countries. More than 80,000 people have come out to their events, to understand, learn from and celebrate the farmer. It sounds like a Slow Food event to me! Clara shares with us, first hand, what it is like to be at all of these events, and what sets them apart from the others.
Roasted Pumpkin Soup
Makes 44 cups- (30-40 servings)
2 Pumpkins, cut in half, seeds removed
1 Tbs. minced garlic
3 Tbs. fresh minced ginger
5 t. salt
2 Onion, chopped
2 t. black pepper
4 carrots, chopped
5 potatoes, cut into chunks
2 can coconut milk
2/3 cup maple syrup
16 cups water
3 t. ground dried ginger
Parsley for garnish
2 t. cinnamon
1 t. turmeric
½ t. nutmeg
Lay out the Pumpkin, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until pumpkin is soft. Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes. When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add 16 cups water to cover the pumpkin by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. Add the maple syrup. Adjust spices and salt to taste. Garnish with parsley.
October 22nd, 2015
Lucy Marston is the Field Vegetable and CSA Manager at Hawthorne Valley Farm – a 400-acre certified biodynamic farm in the Hudson Valley. She grows for a 300 member CSA, on site farm store and 5 weekly farmers markets in NYC. Lucy came to Hawthorne Valley Farm as an apprentice looking to learn how to farm and then moved up to manage their production vegetable operation, which she has been doing for the past 3 seasons. Before coming to production farming she worked in farm-based education in Connecticut and California.
Vegan Moussaka Inspiration
EGGPLANT and POTATOES
2 large eggplants or 4 small ones (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
3 large or 6 small potatoes, sliced into thin rounds
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
2 carrots, diced
3 cloves garlic, minced
1 - 8 oz. package Soy Tempeh, crumbled
3 portobello mushrooms- finely chopped
2 assorted peppers- yellow, orange and green- chopped
1 hot pepper, such as chili or jalapeno, chopped
2 teaspoon dried oregano
¾ teaspoon ground allspice
¼ t. ground cloves
1 teaspoon cinnamon
1 teaspoon sea salt, plus more to taste
½ Freshly ground pepper, plus more to taste
1 can fire roasted diced tomatoes
10 sundried tomatoes- pureed
½ broccoli, cut into small florets
1 tablespoon tomato paste
1 bay leaf
3 cups cashews- soaked for 2 hours in water
3 cups water
1 ½ teaspoons sea salt
½ teaspoon ground nutmeg
2 Tbs. Nutritional yeast
½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)
½ t. salt
½ t. ground garlic
1 tablespoon chopped parsley
rind from 1 lemon, grated
Vegan Moussaka Inspiration
Bake the Eggplant and Potatoes: Preheat the oven to 450 degrees F. Brush the eggplant slices on both sides with olive oil and lay out on large baking sheet, lined with parchment paper. Cover with parchment paper and bake until the eggplant is soft, about 25 minutes. On a separate cookie sheet, brush the potatoes with olive oil and lay out in a single layer. Season with salt and pepper. Bake, uncovered until soft, about 25 minutes. Set aside.
Make the Tempeh Filling. Cover the bottom of a large skillet with olive oil and heat on medium-high heat. Add the onions and carrots, and cook, until lightly browned, about 5 minutes. Add the peppers and garlic and continue to cook, stirring frequently, for about about 3 minutes more. Make a space in the center of the pan, by pushing all of the vegetables to the perimeter. In the center, pour a little more olive oil, and then add the tempeh to the center of the pan, and cook until browned., stirring frequently. Add the oregano, allspice, cloves, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Add the Portobello mushrooms, fire-roasted tomatoes, and salt, and cook for 5 more minutes. Add the tomato paste, sundried tomatoes, broccoli and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened, about 15 minutes., stirring occasionally. Turn off heat and set aside.
Make the Cashew Sauce. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, nutritional yeast and nutmeg.
Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic, lemon peel and salt, and lightly brown for 2 minutes. Remove from heat. Add 2 tablespoons of chopped parsley.
Assemble the Moussaka. Lower the oven to 350 degrees. Spray a 10 x 16 x 2-inch Pyrex casserole dish with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Lay out the eggplant in the pan, overlapping the slices if needed. Spread half of the tempeh filling evenly over the eggplant, Lay out all of the potatoes on top of the tempeh filling, overlapping as necessary, and cover with the remaining tempeh filling. Pour the cashew sauce over the layered casserole and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, uncovered, until lightly browned, about 45 minutes.
Remove the moussaka from the oven and let rest for 10 minutes.
October 15th, 2015
Jill Talve is a Clinical Ayurveda Specialist and Pancha Karma specialist. She is the owner/operator of EverVeda, an Ayurveda wellness Center in Oyster Bay, Long Island, NY. EverVeda offers Ayurvedic Consultations, healing therapies, custom herbal medicines, Pancha Karma, cooking classes and a Meals that Heal© program, prepared meals specifically designed for the individual wishing to optimize their health. She is also on the faculty of California College of Ayurveda and a certified Yoga Instructor.
Jill is determined to give the best Ayurvedic care possible to those she is given the privilege to see, combining the past, present and future of healing in all its forms.
1 onion, chopped
3 carrots, shredded
4 Beets, peeled and
3 red potatoes, diced
2 stalks celery, diced
½ yellow bell pepper,
4 cups shredded cabbage
2 t salt
3 Tbs olive oil
2 t. chopped garlic
2 t. oregano
2 Bay leaves
1 can organic cannellini
1 jar organic tomato
10 cups water
1 can organic diced
½ t. pepper
½ t. red pepper flakes
1 cup fresh chopped dill
½ cup chopped fresh
2 cups broccoli florets
juice of 1 lemon
3 Tbs. apple cider
sour cream (optional for
Bring 10 cups of water to a boil
in a large stock pot.
Meanwhile, sauté the onions in
olive oil for 5 minutes.
Add the celery and potatoes, and
cook for 5 more minutes.
Add all, but ½ cup, of the
shredded beets, and the carrots, along with the garlic, and cook for a few more
minutes, until softened.
Add the sautéed vegetables to the
pot of boiling water, along with the bay leaf, oregano, yellow pepper and
cabbage. Add cannellini beans, tomato sauce, canned tomatoes and herbs.
Lower heat and simmer for 40
Add broccoli and cook for 5 more
minutes. Adjust spices to tastes, by adding more salt, pepper, oregano, or
Add the remaining ½ cup of
shredded beets, fresh lemon juice, and Apple cider Vinegar right before
serving. Serve with a dollop of sour cream, if desired.
October 9th, 2015
Heather Forest and Larry Foglia are two of the founders of The Long Island Community Agriculture Network and were instrumental in building the Gateway Community Garden in Huntington Station. They are co-owners of Fox Hollow Farm, a small family farm in Huntington Station where they managed a CSA for 100 families, conduct agricultural education programs, and have been engaged in vegetable farming for over 35 years.
Heather Forest, Ph.D., is a storyteller, author, musician, and organic vegetable farmer. Since 1975, she has been Executive Director of Story Arts Inc., a Huntington NY based, not-for-profit cultural arts organization that is dedicated to the art of storytelling and to its educational applications. She is one of the founders of LICAN, the Long Island Community Agricultural Network and co-owner of Fox Hollow Farm Inc. of Huntington Station, NY, an agricultural enterprise that includes a CSA serving 100 families and which offers educational programs focused on food equity, organic gardening, and farming skills. Heather holds a master’s degree in storytelling from East Tennessee State University and a Ph.D. in Leadership and Change from Antioch University.
Lawrence P. Foglia, M.S., is a farmer, natural resource consultant and environmental educator who, for the past 35 years, has worked to nurture, preserve and protect the natural world. As a Natural Resource Consultant he has been a project manager affiliated with both the Peconic and Nassau Land Trusts working to preserve and protect farms, farming and natural open space on Long Island. A founding member of LICAN, the Long Island Agriculture Network, he has been instrumental in helping to establish and build the Gateway Community Garden in Huntington Station, NY. He is founder and co-owner of Fox Hollow Farm Inc., a Huntington Station enterprise that provides land preservation consulting, has a CSA that serves 100 families, and offers educational programs on gardening and farming skills. He holds a master’s degree in Natural Resources from the Ohio State University.
8 cups water
5 cloves garlic
1- 2”-3” piece of ginger
1 Tbs. Bonito Flakes
½ cake of tofu (soft or firm, whichever you
1 organic onions, chopped
1 Burdock root
1 organic carrot, washed and chopped
1 organic celery, washed and chopped
1 organic broccoli, cut into florets
2 Tbs wakame- soak in 1 cup of boiling water to
6 Tbs white or red miso
1- 8 oz package soba or udon noodles, cooked
according to directions
In large pot, sauté onions, carrots and burdock
root in olive oil for 5 minutes.
Meanwhile, place 1 Tbs bonito flakes in tea ball or cheesecloth tied
with string. Add the water to pot, along with tea ball with bonito flakes and
bring to a boil. Reduce heat and simmer for 20 minutes. Add remaining
vegetables and tofu. Drain wakame and add to soup. Cook for another 10 minutes.
Remove 1 cup of broth only, and in a separate bowl, dilute the 6 Tbs of miso in
the cup of broth. Add the miso mixture back into the soup pot. Add more miso if
desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
Keep the noodles separate and add individually
to each bowl, to prevent the noodles from getting over cooked.
October 1st, 2015
Maurice K. Segall, Director, New York and Fairfield County, CT, Program
(New York Office), provides direct legal services to nonprofit groups,
coordinates and supervises the work of staff and volunteer attorneys, and
frequently lectures on legal issues for nonprofits and attorneys.
He was previously an associate at Cummings & Lockwood and Wofsey,
Rosen, Kweskin and Kuriansky. He is a member of the Connecticut and New
York Bar Associations, the Advisory Board for the Fairfield County Community
Foundation Center for Nonprofit Excellence and serves on the risk management
committee of Family and Children’s Agency. He has served on the Boards of
several nonprofits including the Fairfield County Bar Foundation; the Wilton
Library; Family and Children’s Agency, Inc; Connecticut Consortium for Law and
Citizenship Education, Inc; Connecticut Legal Services, Inc; and Curtain Call,
Maurice is the founder and coordinator of the Fairfield County Bar
Association High School Mock Trial Competition, now in its 26th year, and
a recipient of the Liberty Bell Award from the Stamford/Norwalk Regional Bar
for outstanding community service, the first practicing attorney ever to
receive this honor.
Maurice is admitted to the bar in New York and Connecticut. He is
a graduate of the University of Delaware and Albany Law School of Union
Primavera ala Pesto with Sundried Tomatoes and Tofu
2 lb. pasta of your choice (Whole Wheat, Gluten Free, or Brown Rice)
1- Extra Firm 20 oz pack of
Tofu, pressed to remove water, then cut into small cubes
Salt and paprika
1 onion, chopped
4 carrots, cut into chuncks
1 bunch broccoli, cut into bite sized florets
2 cups green beans, steamed, cut into 1 inch pieces
3 Japanese Eggplants, cut into large chunks
12 Crimini mushrooms, wiped and quartered
1 Tbs. + 2 Tbs. + 1Tbs. garlic, minced
1 t. salt to taste
½ t. fresh pepper to taste
2 cups cherry tomatoes, sliced in half
3 Tbs white wine
½ cup sundried tomatoes
1/3 cup white wine
1 cup pesto
¼ cup fresh Italian parsley, chopped
2 Tbs. chopped basil
Salt and pepper to taste
Grated Parmesan (for garnish and to serve with)
Red pepper flakes (optional)
¼ cup toasted pine nuts (optional)
Lay out tofu cubes on large cookie sheet, lined with parchment paper.
Drizzle with olive oil and toss with 1 Tbs garlic, ½ t. salt and sprinkled with
paprika. Bake in 450 degree oven for 15 minutes, until golden brown. Remove and
Cook pasta according to directions, al dente, reserving one cup of
pasta water. Meanwhile, cover bottom of large wok with water, and set bamboo
steamer basket up to steam the eggplant. Steam eggplant for 10 minutes until
soft. Remove basket and set eggplant aside. Dry out wok, and cover bottom with olive
oil. Add onions and sauté for 5 minutes. Add the carrots and 2 Tbs. garlic, and
keep cooking on medium heat until carrots begin to caramelize. Add mushrooms
and broccoli, and cook for 5 more minutes. Add the wine and salt and pepper,
and allow broccoli to cook for another few minutes, until soft. Add the steamed
eggplant, sundried tomatoes, 2 cups of cherry tomatoes and green beans to the
wok, with 1 more tablespoon chopped garlic. Cook for 5 minutes. Add the pasta,
tofu and pesto and toss with the vegetables. Add the fresh parsley and basil.
Add Red Pepper flakes, if desired. Garnish with fresh parsley, parmesan cheese
and pine nuts (if using). Serve immediately.