On June 18, 2019, Kitchen Table Advisors shared an evening in conversation and community with a room of food advocates, exploring the food beyond our forks. A panel of local food leaders shared about their experiences as farmers, buyers and chefs working in various areas of the food chain, and inspired attendees to consider what it means to be passionate about food. These leaders included: Will Holloway (Blue Leg Farms), Javier Zamora (JSM Organics), Taryn Wolf (Produce Coordinator, Whole Foods Market), Chef Trent Page (Culinary Coordinator, Whole Foods Market).

During our conversation, panelists shared some of the ways we are "radically connected" in our food system, from the farmers who nourish us to the eaters who hold the power to influence the industry.

The evening featured a meal crafted by Chef Trent and the Whole Foods culinary team, featuring seasonal produce from JSM Organics and Blue Leg Farms.


Blue Leg Farms Mixed Greens with JSM Organics Albion Strawberries

Charred and Marinated Blue Leg Farm Zucchini 

Chicken “Laab” with Blue Leg Farms Little Gems  

JSM Organics Berries & Cream

We are filled with so much gratitude for the farmers, panelists and guests for their generosity, thoughtful questions, warm company and interest in exploring food beyond our forks. 

And we are excited to share a taste of that evening with some tips from Chef Trent so you can recreate the meal at home!



Mixed Green Salad with Spring Onion Vinaigrette


  • Mixed greens

  • Strawberries

  • Shaved fennel

  • State Bird Crunch

  • Walla Walla Spring Onion Vinaigrette (guidelines follow)


Walla Walla Spring Onion Vinaigrette

The sweetness of the onions and strawberries really complement each other and add a lot of depth to a simple vinaigrette.


Spring onions, approx 1 lb.
Olive oil
Strawberries, about a handful
Fresh tarragon
Champagne vinegar
Salt and pepper

  1. Thinly slice spring onions and sweat slowly in olive oil until melted and very tender (about 20 minutes).

  2. Blend onions with strawberries, fresh tarragon, champagne vinegar and olive oil.

  3. Thin with water if necessary and season to taste.



Charred & Marinated Zucchini with Ricotta


Zucchini, or other summer squash
Green tomatoes
Olive oil
White wine vinegar
Ground black pepper
Whole milk
Lemon zest

  1. Slice zucchini in half lengthwise, lightly salt and let sit for a few hours or overnight to extract excess water.

  2. Thinly slice green tomatoes on a mandolin 1/8 inch thick.  Marinate with good olive oil, white wine vinegar, salt and pepper.  Let sit for a couple hours to soften. Strain and reserve tomatoes and liquid separately.

  3. Sear or grill salted zucchini over high heat on one side until charred (if you do both sides, it will likely overcook). Let cool.

  4. Marinate the cooled zucchini in reserved green tomato pickling liquid.

  5. Combine ricotta, whole milk, lemon zest, olive oil, salt and pepper in a blender.  Blend to desired consistency until smooth and creamy, like the texture of greek yogurt.

  6. Assemble pickled tomatoes, grilled zucchini and ricotta on a platter. 

  7. Serve with some good crusty bread, or top with toasted hazelnuts or almonds.



Berries & Cream with Jam


  • Fresh berries, such as red raspberries, golden raspberries, blackberries and strawberries

  • Kaffir lime coconut cream (guidelines follow)

  • Ugly strawberry sauce (guidelines follow)

Layer coconut cream and strawberry jam, alternating. Top with berries.

Kaffir Lime Coconut Cream


Coconut milk, canned and refrigerated overnight
Powdered sugar
Kaffir lime leaves

  1. Open the can of coconut milk, taking care not to jostle it. Reserve the cream and liquid separately.

  2. Warm half the coconut water with Kaffir lime leaves over medium heat and bring to a simmer. Remove from heat and let sit for 15 minutes.

  3. Strain water and cool completely.  

  4. Whip reserved coconut cream, adding infused coconut water slowly until mixture resembles whipped cream. 


Ugly Strawberry Sauce


Strawberries, extra ripe*

  1. Cook berries down in a pan, smashing if necessary, with a little water.  

  2. Add sugar to taste – you won’t need much since the berries will likely be sweet enough on their own.

  3. Let cool.


*  Use extra ripe berries before they get moldy.  They may not look pretty but they are super sweet.

This event was hosted in partnership with Whole Foods Market, sponsor of this year’s Grazing at the Kitchen Table. Whole Food Market’s support showcases their commitment to supporting our local communities and the importance of supporting local farming. Kitchen Table Advisors was a 2019 Nickels for Non-Profit recipient. Together, Whole Foods customers in Northern California raised over $60,000 to support our work of fueling the economic viability of local farmers and ranchers.

AuthorKitchen Table Advisors

A recipe inspired by our ramen-focused Taste of Spring, using product from Ground Stew Organics, these ramen jars are great for lunch on the go, or a quick week night dinner. 


Ramen in a Jar

Makes 6 jars


  • Shoyu concentrate

  • Ramen noodles

  • Blanched chard & kale

  • Shaved carrots

  • English peas

  • Spicy braised radishes

  • Green sriracha


Ramen Components

Shoyu Concentrate: 

½ lb. kombu
100 grams bonito flakes
1 bunch scallions
6 quarts cold water
¾ cup tamari
¼ cup mirin

  1. Bring the kombu, bonito flakes, scallions and water to a boil for 2 hours.

  2. Strain and return to heat. Reduce to 1/2 quart.

  3. Cool, then add mirin and tamari.

Ramen Noodles:

2 lbs. ramen noodles, dried
1 teaspoon salt
1 teaspoon sugar
¼ cup oil

  1. Bring a pot of water to a boil, add salt until it tastes like ocean water.

  2. As water comes to a boil, prepare an ice bath in a bowl or large plastic container.

  3. Place separated noodles in a blanching basket.

  4. Once the water starts to boil, place basket in the pot.

  5. Cook for 1.5 minutes, stir constantly, use timer.

  6. When the timer goes off, take the basket out and place in ice water.

  7. Stir noodles until completely cooled.

  8. Remove basket from water and drain noodles well. Reserve liquid for greens.

  9. In a separate bowl add the noodles, oil and sugar/salt mixture and toss well.

  10. Store in fridge until ready to build jars.


2 bunches kale
2 bunches chard
Olive oil, salt & pepper

  1. Wash kale and chard leaves by submerging them in water. Drain well.

  2. Prepare ice bath.

  3. Remove stems from kale and chard.

  4. Fold leaves in half, and cut into ⅛” chiffonade

  5. In the same pot used for noodles, blanch greens for 30 seconds and immediately shock in ice bath. Pat dry.

  6. Season lightly with olive oil, salt and pepper.

  7. Store in fridge until ready to build jars.

Baby Carrots:

1 bunch baby carrots

  1. Wash baby carrots well, scrubbing to remove dirt.

  2. Shave with a peeler to create long ribbons.

  3. Sh ock in ice water and hold until ready to build jars.

English Peas:

1 lbs. English peas

  1. Remove peas from pods.

  2. Blanch in salted boiling water 1-2 minutes or until slightly soft.

  3. Shock in ice bath immediately.

  4. Season lightly with salt.

  5. Store in fridge until ready to build jars.

Spicy Braised Radishes:

5 red radishes
1 lb butter
4 chiles de arból, dried
4 fl. ounces water
2 teaspoons salt

  1. Wash radishes very thoroughly, scrubbing to remove all dirt.

  2. Cut radishes in quarters lengthwise.

  3. Melt butter in a nonstick sautee pan over high heat.

  4. Once butter is melted, add in dried chile de arból and continue cooking until butter starts to brown.

  5. Once butter is light golden brown add in radishes and water. Cook until the radishes are soft and the water is reduced enough that it glazes the radishes. Remove chiles.

Green Sriracha:

5 jalapeños, fresh
3 fresno chili peppers, fresh
4 chile serranos, fresh
4 fl. ounces lime juice
6 cloves garlic
3 shallots
2 bunches cilantro
1 tablespoon salt

  1. Rough chop all ingredients and place in food processor.

  2. Process until a smooth paste is formed.


Putting it all together

Concentrate – 3 ounces
Noodles – 4 to 5 ounces
Chard/kale – 2 ounces
Shaved carrots – 8 to 12 pieces
English peas – 5 to 8 pieces
Spicy braised radishes – 2 pieces
Sriracha – 1 tablespoon


Seal tightly with lid and keep stored in the refrigerator until ready to use. Good for up to 5 days.
To serve, boil 8 ounces of water and add to jar. Stir & enjoy!

This recipe was created by a local food service partner that is working with us to connect their eaters to local small farms and ranches, in tandem with Kitchen Table Advisors' annual Taste of Spring series. 

AuthorKitchen Table Advisors

A recipe inspired by the abundance of spring, created by our volunteer Megan Leaf


You know it’s spring when there’s an abundance of leeks at the farmers’ market! Until last year, I had no idea how to cook a leek or what they even tasted like. They seemed a little intimidating – like giant overgrown scallions. Was I supposed to use them as garnish?  

 But then I picked some up at the farmers market – 3 GIANT leeks for $2! – and decided to try them out in a potato leek soup. And guess what – they were amazing! Like extra buttery onions. But smoother.

Anyways, since last year I’ve mostly used them in pastas. But they can also go into a quiche for Mother’s Day, into stir fry, into a lovely baked chicken dinner, into puff pastry shells for fancy appetizers. 

This recipe is an example of what I crave when spring rolls around – pasta with very little sauce, but lots of veggies, little bits of salty meat, and a lemony zing. You can easily substitute or add to this dish. I could eat it with a big handful of spinach, cooked down into the pasta at the last minute. Add artichoke hearts, or peas, or asparagus. Substitute fresh baked salmon for the pancetta. Go crazy and get creative with all the green produce in season right now!

Rigatoni with Leeks, Mushrooms & Pancetta

1 16 oz. package rigatoni
¾ cup leftover pasta water
½ cup white wine
1/3 cup parmesan reggiano + extra for topping
3 tbsp butter, divided
4 oz. pancetta or bacon
2 large leeks, chopped
2 large portabella mushrooms
Fresh parsley, chopped
1 lemon, zested and juiced
3 tbsp milk
Salt and pepper to taste

Bring a pot of salted water to boil. Cook the rigatoni according to the instructions on the box, but take out 1-2 minutes early, before they reach the al dente stage. They should still be a little chewy with a snap. Drain the pasta, reserving ¾ cup of the water and set aside in a bowl.

While pasta is cooking, slice the leeks in half, and then into strips (see photo).

Dice the pancetta into tiny cubes. Cut the portabella mushrooms into ½ inch cubes.

Heat a medium saucepan over medium heat, with 1 tbsp of the butter. Add the pancetta to the pan and cook in the butter, about 5 minutes, to become just lightly brown. Using a slotted spoon, transfer pancetta to a plate, leaving the melted fat and oil in the pan.

Add the chopped leeks and mushrooms to the pan (still over medium heat). Cook until the mushrooms are soft and small.  The leeks and mushrooms should cook down to about half. Transfer cooked leeks and mushrooms to a bowl.

In the saucepan, still over medium heat, melt the additional 2 tablespoons of butter. Add lemon zest and juice, pasta water, and white wine. Turn up the heat to medium/high and allow to come to a boil. Stir in the 1/3 cup of parmesan cheese until no longer lumpy. Add the not-quite-al dente pasta to the sauce and stir well until noodles are totally coated and sauce begins to cook down. When there is only about 3-4 tbsp of sauce left in the pan, take the pan off the heat. Stir in the milk until completely incorporated. Add the leeks, mushrooms, and pancetta to the pasta and mix well. Add salt and pepper as desired.

Enjoy topped with fresh parsley and more parmesan!


Photos & Recipe by: Megan Leaf, The Bay Leaf Kitchen

AuthorKitchen Table Advisors