Ken Druse "Real Dirt" Interview episode with me for Hamptons & Long Island Homegrown Cookbook

It was a double header for me on December 17^th. 

Perhaps a better turn of phrase and a more seasonal reference is to say I got two gifts in one on that Monday before Christmas.

First up was the taped interview with Ken Druse at 9 am.

Ken is a world-class, passionate, garden star.

His bio says it best: He is nationally known as a garden expert, and with the huge success of his six titles -- The Natural Garden, The Natural Shade Garden, The Natural Habitat Garden, The Collector's Garden, and Making More Plants: The Science, Art, and Joy of Propagation, and Natural Companions  -- is America's best-loved gardener.

I am proud to say I own and reference – and revere – all of Ken’s books. They are signed by him too as I have been privileged to learn from his lectures and talks – and those happy educational forays are most often accompanied by a book signing. 

So it was with great anticipation that I looked forward to being a guest on his radio podcast show. 

Well, truth be told, I picked up the phone at our scheduled time but due to multi-tasking, getting ready for that afternoon’s Homegrown book talk and book signing at the United Way of Greater Mercer County at the Nassau Inn in Princeton, I ask “Who is this?” after Ken’s good morning greeting.  Lucky for me, Ken is a bulletproof Jersey & Brooklyn force of nature and didn’t hold it against me. 

We got right to work.

However, it’s not really “work” when we both get to talk about our favorite things: plants and edibles and food and wine. 

So, Ken directed the interview and well, just like that, he said the 20 -- or was it 30? –minutes were up. 

There was the hearty thank you and sign off.  Ken said he’d be editing the interview and let me know when he posted it. 

Ken emailed that he thought I’d like it. I wrote back that I like most everything he does...

But it was with great anticipation amidst all the holiday hullabaloo that I looked forward to hearing the Homegrown interview. 

I posted it straight away to the book’s Facebook page.

This is the first chance I’ve had to post to the Master Chef & Their Gardens blog.

Below is the text from Ken’s Real Dirt page.  

I’ve posted the link to his “Ken Druse Real Dirt” garden podcast http://kendruse.typepad.com/ken_drusereal_dirt/

And to his MP3 File.  You can also subscribe and listen on your iPod via iTunes.


MP3 File

From Real Dirt:     

Long Island has rich sandy soil and gorgeous weather with long languid autumns that often do not end until December. For decades, this was farm country, and the number one crop was potato.

(Biodynamic farmer Kathy Keller with chef Robby Beaver of The Frisky Oyster,

Towns on the south fork of the east end of Long Island, NY, are often collectively referred to as “The Hamptons,” today, and are among the top vacation spots in the Country. And as for farms, many are still there, but the crops have diversified to serve weekenders and the restaurants they frequent -- many of which have become world famous.

Nick and Toni’s, Loaves & Fishes, The Frisky Oyster are but three of 27 establishments profiled in Leeann Lavin’s new book: The Hamptons & Long Island Homegrown Cookbook about locavore chefs and their connection to the land, the sea and the artisanal growers who inspire them. Leeann said, 
     “[It’s about] the respect and reverence the chef & farmer have for each other, their work and passion, and the respect and reverence they have for the land.”

     “Long Island is still recognized as the most productive farming area in New York State,” said Leeann. She profiles the growers on the north and south fork of Long Island and the chefs who are inspired by their produce. The book is filled with signature recipes from the featured restaurants.  The Hamptons & Long Island Homegrown Cookbook is a tribute to the farms, gardens, vineyards and waterways on Long Island. Leeann honors the chefs who are bringing the local homegrown harvest to food-obsessed patrons and in doing so support local farmers and a precious way of life. 
     To learn more, visit Leeann Lavin’s Chefs and Gardens blog.
 


The Frisky Oyster’s Roasted Baby Beet Salad with Humboldt Fog Goat Cheese


makes 4 salads


for the beets…


10 baby red beets


10 baby golden beets


10 baby candy stripe beets


1 bunch fresh thyme


2 cups balsamic vinegar


1 cup extra virgin olive oil


for the plating…
roasted baby beets, baby arugula - best fresh from a local organic farm
½ cup sherry vinaigrette
4 slices of Humboldt Fog goat’s milk cheese or your favorite goat’s milk cheese
1 cup salted pistachios

Place the beets, thyme, oil and vinegar in a baking dish and cover with aluminum foil.


Bake at 375 until a toothpick or knife slides into and out of the beets with little resistance.


Uncover and allow to cool in the cooking liquid, then refrigerate for several hours or until cold.


Remove the beets from the liquid and peel each one, removing any peel around the stem end.

Cut them in half and set them aside.
 


for the pistachios…
1 cup pistachios, raw
1Tbsp butter
1 tsp salt
1 tsp sugar
 


Place the pistachios on a baking sheet and put in the 375 oven to toast for 8-10 minutes.


While they are cooking, place a small sauté pan on a high flame to allow to get hot.


Add the tbsp of butter and swirl, remove from the heat and reserve for the nuts.


When the pistachios are done, place them in a mixing bowl, add the brown butter, salt and sugar and toss to evenly coat.


Set the nuts aside and allow to cool to room temperature.
 


for the sherry vinaigrette…


2 Tbsp Dijon mustard
1 shallot, chopped
2 cloves garlic, chopped
1 fl oz dry sherry
5 fl oz sherry vinegar
1 cup canola or neutral salad oil
½ cup pure olive oil
3 Tbsp walnut oil
salt and fresh black pepper to taste
 
Place all ingredients except the oils in a blender and process on high.
slowly stream in the oils, one at a time until the vinaigrette is smooth.
season to taste with salt and pepper to your liking.

Thank you, Ken. 

And of course, thank you to all the Homegrown chefs and their inspired growers and artisanal food makers. 

Please Like the Homegrown book on Facebook.

"Like"but really Love :) the Homegrown book at:The Hamptons & Long Island Homegrown Facebook page

https://www.facebook.com/pages/The-Hamptons-Long-Island-Homegrown-Cookbook/243786535729628?ref=hl

A Homegrown Double Feature in the Hamptons

It was top billing for The Hamptons & Long Island Homegrown Cookbook Saturday in the Hamptons.  Two marquee invites on one day!  

First up was Loaves & Fishes Cookshop where I joined the incomparable Anna Pump at the Bridgehampton Cookshop, her family’s go-to emporium for every conceivable – or inconceivable  -- culinary tool.  

Located on the main artery, Montauk Highway, which makes it easy to locate but a devil to navigate especially given weekend’s high car volume, including the peripatetic fender bender occasioned by the elephant train that passes for moving traffic.   Needless to say, it was a stress inducing to arrive a tad late…

The consummate professional, Anna was already in front of a rapt group of customers, explaining how she was preparing her Lobster & Potato Salad recipe that is featured in the Homegrown book. 

Simply made with superior ingredients, the sweet dill and corn fragrance alone were intoxicating the eager food fans.            

Both Anna and I enjoyed talking with the guests and signing books for them. 

I especially liked the man who, fresh out of the military, had taken a training course at Denver-based school I’ve never heard of it before but it sounds like a gem of an idea – training people to become home managers and/or cooks for those with needs or who have multiple homes.  He is now a private cook employed by a family in the Hamptons and he Loves to cook.  He was inspired by the Homegrown book and Anna.

Sweet.

It was so very good, my husband asked if he could marry her!  

Also sweet was Anna’s gracious acceptance and enthusiasm for the watercolor I did of her shop in Sagaponack. 

It was inspired from a photo I took of the food mecca’s simple and charming front at the time of the book’s professional photo session with Jennifer Calais Smith.

In the original book concept, the chef and grower profiles included the garden’s plant list and a layout of the garden design that I lovingly rendered. When the book doubled in size some things got left on the cutting room floor.  These two additional art items were victims of the cut or edit.

Following the Loaves & Fishes event, it was lunch with my husband, his boss and her husband, and a friend. 

We enjoyed the great company and the respite in one of their favorite restaurants in Bridgehampton.  They treated too! 

However, all too soon it seemed, we left to visit another business associate’s home before the next book event.

Off we went to what was to have been an “around the corner” drive. The female British-voiced GPS (so tuned long before Siri), and aka “Ellen;” so named after my British great, great-grandmother whose father’s occupation is listed on her marriage license as “Gardener.”  (Years ago while doing the family genealogy and a garden trip to England, I thought it was karma and secured a copy of the marriage certificate.)

Ellen told us in her crisp Mary Poppins nanny tone that we wouldn’t get to the destination until a little after 5pm.

We had to be at the Chefs Dinner at the Hayground School at 4:45. 

Regrettably and with great apology the call was made.

We turned around and made it to Hayground right on time.

The staff and volunteers could not have been nicer.

I am so grateful and honored to have been invited to attend and showcase the Homegrown book at this prestigious, annual fundraising event for the Hayground School.  Thank you so much, Toni -- and Samantha!

The evening features great Chefs from the local Long Island area and from New York’s culinary constellation.

I displayed the books at the welcome tent area and was able to talk to the guests as the came in.  

The Homegrown book was also included in the event’s Auction package.  

This all came about through the “prep line” if you’ll forgive the metaphor.

First, Chef Bryan Futerman, Foody’s restaurant, was a guest of the local radio show, WPPB with Toni Ross, of Nick & Toni’s and the co-founder of the Hayground School.  Ross launched Hayground School in honor of her husband Jeff Salaway.  

Chef Bryan gave Steve from the publisher Toni's contact information and one thing led to the next. 

The Chefs Dinner is the big annual fundraising event for the Hayground School. 

Jon Snow, master gardener, co-founder Hayground School -- and poet!

It's priceless

It’s a delicious and fun way to support an extraordinary educational program. 

Cindy Realmuto, beautiful wife of Chef Joe Realmut & mother  of budding chef, Nicole!

Chef Drew Nierporent

And everybody who loves food and sustainable, edible gardens is there. It’s a special, homegrown event.  

I was thrilled to be there.

Lindsey Morris, one of the Homegrown Cookbook photographers, Edible East End photo arts & husband, Chris 

Guests are treated to two separate, ticketed events:  Cocktails, where they can bid on artwork, while tasting hor d’ouevres or “starters” that are brimming with flavors and textures designed to make you see stars.   Local oysters with fiery chile garnish, lamb sliders with cucumber and Tzatziki sauce, sun gold tomato consommé/gazpacho, sustainable scallops, and goat tacos.

While sipping cocktail creations and local North Fork beer.

Following cocktails was dinner in “Jeff’s Kitchen” cooked up by more chef stars including Eric Ripert, Amanda Freitag, and Claudia Fleming.

Here is a photo gallery of the Homegrown Chefs creating and making people happy at Chef Dinner cocktail tasting:

Chef James Carpenter, Maidstone Inn

Chef Bryan Futerman, Foody's (& goat taco) 

 

Lest anyone doubt the veracity of the meat, here is the goat's head!

Chef Joe Isidori, SouthFork Kitchen

Chef Joe Realmuto, Nick & Toni's, grilling up lamb sliders.  mmmm

Chef Joe Realmuto & budding chef, daughter Nicole

Southfork's Chef Joe dreamed up sustainable seafood supreme!

Almond's Chef Jason Weiner and the gazpacho-like sun gold tomato - from Pike Farms

Anna Pump Profile for the Homegrown Book

Yesterday, I completed the first part of the profile for chef and cookbook author, Anna Pump.

http://www.annapump.com

What an elegant and generous professional she is!
She is famous for her bakery, Loaves and Fishes - and with her daughter, The Bridgehampton Inn.
Her three best selling cookbooks, have inspired legions of cooks from my garden design client, Maria Steinberg (who loves her and has all her cookbooks in her cookbook "library.") to Ina Garten, The Barefoot Contessa and Food Network TV host.

I thoroughly enjoyed learning of Anna's childhood in Germany, near the Danish border; growing up on the farm, her early years in the Hamptons and taking classes with James Beard.

She is a classic!