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Private Notes
Chef Daniel Klein is off to Arkansas to learn about shiitake mushrooms grown in a purely sustainable way. Then it’s on to the northwest to dig for geoduck and harvest sea salt and sea beans. Back in the Victory Garden, Roger Swain shows different varieties of cherry tomatoes and Marian Morash makes a delicious garden fresh salad.
Chef Daniel Klein is on the road to South Carolina to learn about the value of heirloom seeds and how they produce flavorful and sustainable food. After that, it’s time to explore community supported rooftop gardens in Brooklyn and the Bronx, New York, before heading back to the Victory Garden. Roger Swain plants potatoes and leeks, while chef Marian Morash makes a garden-to-table rhubarb crisp.
In this episode, see an entirely different approach to dairy farming — the cows are raised naturally and humanely, producing exceptionally delicious milk. Then venture to North Carolina to meet a farmer growing heirloom corn and sugar cane. Back in the Victory Garden, it’s time to harvest some greens, which chef Marian uses in a crisp spinach salad.
Sail a small boat off the coast of Louisiana, harvest local shrimp and fish, and prepare an amazing lunch onboard, complete with fresh herbs from a local garden. After that, set off to the canyons of Utah to learn how two brothers farm in a truly sustainable way in one of the most remote areas of the country. In the Victory Garden, Roger plants his own corn and beans; then chef Marian sautés bok choi fresh from the garden.
It’s a good and full day on sea and land, first to harvest crab and sea urchin off the California coast. Then, with the catch in hand, prepare a feast with local farm workers who strive to maintain their traditions and culture while doing the hard labor of sustainable farming. Further up the coast, at Magnolia Farm in Oregon, learn the story of naturally raised lamb and a feast to celebrate it. In the Victory Garden, Roger checks on the endives and makes mulch; chef Marian creates an artichoke appetizer.
In upstate New York, learn about the devastating impact on local farmers by Hurricane Irene and the importance and role of CSAs in helping them weather the storm. Chef Daniel demonstrates how to make some wonderful side dishes with farm-to-table ingredients. Then, ride the river in Peoria, Illinois, to catch the sustainable Asian carp. Back at the Victory Garden, Roger plants eggplant and chef Marian makes a Chinese cabbage salad.
This week, take a trip to Vermont to meet people involved with sustainable farming and see the foods they produce. In San Francisco, three local farms combine the foods they produce for one amazing restaurant meal to celebrate their hard work and support of local agriculture. In the Victory Garden, Roger explains how to grow butternut squash, and chef Marian makes cilantro and mango chutney.
Off the coast of Maine, catch lobster and learn about the sustainability issues faced by the local captains. Then meet a unique man who’s discovered a way of life that feeds his soul while harvesting seaweed to feed others. Staying on the water, head to Maryland and learn about the virtues of oyster farms and their critical role in helping preserve natural resources. Back in the Victory Garden, Roger demonstrates how to prepare a garden bed and plants leeks and tomatoes, while chef Marian prepares a broccoli and crabmeat quiche.
In the mountains of the Eastern Cascades, hunt for morel mushrooms and see how they’re prepared for an unforgettable dinner around the campfire. Outside Taos, New Mexico, meet a farmer and outdoorsman who illustrates how to find flavorful food growing naturally on the land. In the Victory Garden, it’s time to learn about apples and sorrel; chef Marian uses the sorrel to prepare farm-fresh salmon.
In Arkansas, we catch and prepare frogs, before traveling to Maryland to explore the other end of the spectrum, meeting a local farmer who’s created an animal sanctuary to save livestock from slaughter. It’s a study in contrasts of two approaches to sustainability. Back at home, Roger plants and harvests peas, and chef Marian makes a pea and cucumber side dish.
In Montana, meet a rancher and his family with an entirely new take on raising cows and horses and the related management of the land. In Florida, spend a day with a fisherman — armed only with a hand net — who catches local mullet that chef Daniel prepares for a local dinner. At the Victory Garden, Roger checks on the onions and potatoes and chef Marian makes a braised broccoli rabe.
In California, visit with farmers and community groups who distribute excess crops to food pantries and people in need. In Rhode Island, learn about small stock food strategies and the role that insects can play in food production. In the Victory Garden, it’s time to harvest cauliflower, onions and leeks, and chef Marian then makes a garden-to-table lettuce salad.
Travel to Georgia to meet farmers and foragers who gather local ingredients for a feast in the fields, with chef Daniel showing how to make a spectacular farm-to-table meal. Back in his home in Minnesota, Daniel takes fresh, local ingredients to make bread and pickles. In the Victory Garden, Roger shares the secrets of growing garlic and eggplant, and chef Marian uses them to make a delectable eggplant and goat cheese dip.
