Home-grown dining out: want to enjoy vegetables and herbs right out of the garden? Make a reservation at Arrows restaurant

Article Abstract:

Chef/owners Mark Gaier and Clark Frasier hired Robin Barnard to be their gardener so that fresh produce could be served at their Arrows restaurant in Ogunquit, ME. Versatility of menu is necessary because of the variation in produce during the growing season. Six other such restaurants are described.

Innovations, Recipes and menus, Vegetables, Salads, Restaurateurs

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Cooking with kids who garden

Article Abstract:

Children love to eat the food they grew in their own vegetable gardens. Helping to cook the foods also gives them the opportunity to learn to handle kitchen tools correctly. Recipes include fresh salsa, baked green bean bundles with prosciutto, garden vegetable pizza and twice-baked potatoes.

Methods, Vegetarian cookery, Vegetarian cooking, Children as cooks, Child cooks

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