Candy-sweet strawberries, juicy peaches and sun-ripened tomatoes.
Rich relationships steeped in storytelling and recipe swapping.
Sustainable, wholesome foods picked at the peak of freshness.
Confidence in knowing how your food was grown or humanely raised.

What does farm-to-table mean to you?

Although popularized in the 1970s by restaurateur Alice Walters of Chez Panisse, where food served was locally sourced, the concept of farm-to-table is actually a story as old as time.

For Donna Stoltzfoos of Country Lane Poultry and Produce in Reading, it’s sharing wholesome food enthusiasm. For others, it is a patch of herbs or tender lettuce for the home grower, or connecting with local farmers at markets or as a Community Supported Agriculture (CSA) subscriber.

Let’s disconnect from our digital devices, plug into our “outdoor” community instead of our “social networking” community, get our hands dirty, and fill our mouths with flavorful eats sourced from the back yards of Berks County.

First up: Shopping and the Menu

Whether you have an ordinary or special farm-to-table eating experience in mind, you’ll first need to toss your traditional grocery store list out the window. Eating foods from local farm sources means being flexible with what is in season.

As you begin your market journey, you’ll need a sturdy basket. I nabbed mine at Weaver’s Orchard in Morgantown. Allison’s Clothing Co., West Reading, offers locally made honey cloth bags. You’ll also need the willingness to ask questions.

For a simple dinner menu, be sure to keep a protein, salad and vegetable in mind. Have you ever been lost in a stare-down with rainbow Swiss chard or a bunch of radishes? Farmers and other market shoppers are the best source for recipe inspiration.

A pantry well-stocked with the basics makes seasonal recipe preparation easy. Pantry basics include rice, beans, whole grain or gluten-free pasta, mustard, olive oil, vinegars and jams. You may also discover condiments in your fridge that are looking for an excuse to be used. Jams and mustards are a perfect pair for dressings or basting and grilling sauces. Living in our farm-rich community makes filling in the rest of the menu easy.

My typical market shopping list includes:

- Fresh baked bread from Thoms Bread or Wonderful Good Market Bread

- Dessert cheats like pies, mini tarts or cookies (to make ice cream sandwiches using K&L Dairy’s ice cream). We can’t be baking all the time to meet snacking needs!

- Salad greens from local growers like B&H Organic Produce

- Tomatoes and miscellaneous snacking vegetables from local stands including

- Eckerton Hill Farms

- Organic corn on the cob from Crawford Organics

- Flowers from drive-by farm stands or The Rustic Bunch

- Fruits by the basket or pick-your-own from local growers like Weaver’s Orchard

For fresh produce, poultry, herbs, flowers and baked goods, as well as recipe inspiration, look no further than a few of my favorite grower markets and farms.

- B&H Organic Produce (CSA & farm market)

- Eckerton Hill Farm, Oley (CSA & farm market)

- Stoudt’s Wonderful Good Market, Adamstown (farm market and shop)

- Doorstep Dairy (CSA-style food delivery)

- Penn Street Market

- Antietam Valley Farmers’ and Artisans’ Market

- Dundor & Heister, local, pastured and organic meats in Wyomissing

- Boscov's Fairgrounds Farmers Market

- West Reading Farmers’ Market

- Prout’s Jollyview Farms

- Weaver’s Orchard

It’s Time for Table Prep

A simply elegant farm-to-table dining experience doesn’t need to be costly. It is the perfect excuse to use fine china as everyday ware. Discover tablescape inspiration by “shopping” the accents and accessories in your own home.

Design a visual playground of tempting eats by adding various levels of height in your presentation and using white serving pieces to accent the gorgeous palette of summer’s bounty. Let your personality shine through with your choice of plates, linens, accent pieces and flowers.

Create visual appeal by incorporating fresh herbs and flowers. I’ll often buy herbs to plant but wrap them in fabric or tuck them into a painted tin can to use on the table before they are planted. Wrap jelly jars with cabbage or lettuce leaves and ribbon before filling with fresh flowers.

Katie Smaglinski of The Rustic Bunch (a stand at the West Reading Farmers’ Market) suggests pulling veggies into your bouquet or display. “Basils, dill, asparagus greens and spears, garlic scapes, and shiso are fun and aromatic additions for the tablescape. But you don't have to stop there. Artichokes, branches of cherry tomatoes, and raspberries are great to add some texture and appeal!”

Incorporating fresh herbs and flowers also adds fragrance. Thoughtful selection prevents an overpowering of perfumed blooms. Don’t be afraid to be impulsively creative in your presentation.

A few simple ideas to rustle up a farm-inspired tablescape while keeping your entertaining simple and stress-free include:

- Use a quilt or scarf as a table cover or runner.

- Spray paint or wrap various sized empty tin cans or mason jars and fill with market flowers or herbs as a centerpiece. Use your fine crystal to hold small floral bunches.

- Plates and napkins don’t need to match; alternate patterns.

- Keep your guests’ needs in mind and label your dishes.

- You don’t need to do it all in the kitchen; buy locally prepared treats to supplement what you prepare. Buy freshly baked cookies and make ice cream sandwiches, or purchase a pie and top it with fresh fruit and infused whipped cream to make it your own.

- Keep your menu simple. Your guests are there for the company as much as the eats.

Let’s Get Cooking

A well-planned, simple farm-to-table menu means less time in the kitchen and more time with guests. Having serving pieces, linens and decor ready the day before creates less stress.

Shopping at market for freshly prepared dishes or desserts allows you to focus on two or three of your own signature recipes. You can’t make everything, and if you could, maybe you should have your own Food Network show; otherwise, savor the experience and sneak a few cheats in along the way!

Fresh is always best. Shop for produce a day or two before serving. Ask the growers how they would suggest storing the produce. Prepare your Cocoa Chili Chicken, for example, a day in advance.

Use local fruits and garden herbs to infuse water, lemonade, meadow tea or sangria. Adorn a locally made cake or pie with fresh fruit to make it your own.

Another kitchen trick and time saver is to cook corn on the cob in the oven. Preheat your oven to 350ºF, place corn, husks and all, directly on the oven rack and roast for 30 minutes or until corn is soft. This trick will save you time and scaled fingers.

As a thoughtful hostess, send guests home with a recipe or a small memento. Prepare extra batches of the Cocoa Chili Rub, for example, or print up extra copies of the recipe and share your favorite recipe tips.

Cocoa & Chicken

Having an herb blend or rub on hand during grilling season makes late night dinner a cinch or a perfect hostess gift. Use this Cocoa Chili Rub for meats or vegetables and to season sauces or soup. Stir a bit of the Cocoa Chili Rub into the Savory Butter and slather on corn on the cob.

Make a creative hostess gift by filling a six-pack container with a bottle of barbecue sauce, a jar of Cocoa Chili Rub, Savory Violet Butter, local hot sauce, pickles and beer.

Cocoa Chili Rub

Yield: 2/3 cup

Ingredients

- 1/3 cup chili powder

- 1 1/2 Tbsp ground cumin

- 1 1/2 Tablespoons garlic powder

- 1 Tspb dried oregano

- 2 tsp onion powder

- 2 tsp lemon pepper seasoning

- 2 tsp unsweetened cocoa powder

- 1 tsp paprika

- 1 tsp cinnamon powder

- 1 tsp cayenne powder

- 1 tsp espresso powder or instant coffee

Preparation

Blend all of the ingredients and store in a tightly sealing glass jar.

Roasted Cocoa Chili Chicken

Yield: 8 servings