The Beet Street Blog Guest Blog- Harvest

without comments

Hi all,
My name is Jonathan, and my wife Barbara and I write the blog and we were asked by Beetstreet to write about what harvest time means to us. If you had asked me a few years ago I would have said not much really except that cooler temperatures are going to be here and soon and the end of hot summer days. But over the last few years my perspective has changed through interactions with chefs, and food.

He says:

For several years prior to starting up the blog we had been closet foodies, watching the shows like Top Chef and Iron Chef, but never really going to restaurants of the caliber that would serve the kind of food we saw on those programs or daring to try to make it ourselves. Then came a trip to New York and we finally went to a great restaurant that used fresh ingredients and our world opened up.

We started to try some of the restaurants here in Colorado and fairly often the meal item we remembered the most was something that was locally harvested and in season, such as fried squash blossoms stuffed with locally made goat cheese at Frasca that had come from the farmers market that day. Or a mushroom soup at the Black Cat made with mushrooms that had been harvested that week from a local farmer, among many examples. 

Another major turning point was when chef Skokan of the Black Cat in Boulder took the time to walk me around his garden, sampling this and that and speaking of how different things are harvested at different times of years and how he incorporates that into his cooking (in fact, during the summer 70-80 percent of the produce used in his restaurant comes from the chefs own garden and farm). Harvest changed from the fall for me to a ever changing day where things became ready to eat at their best. Be it the first strawberries early on in the year to the  lettuce, squash, beets, peaches, corn and the rest of the huge variety of items we have here in Colorado to look forward to.

I guess to sum it up Harvest to me is a day by day celebration of food at its best and a reminder that we here in Colorado are so very lucky to live in a place with such a huge variety of great food that we can get fresh and at the peak of its flavor at a local farm or farmers market right down the road from any of us.

She says:

Hi, Barb here, the other writer of the  If you would have asked me this question 2 years ago, I wouldn’t have had an answer for you. Jonathan and I have only started to enjoy and understand fine cooking since we started our blog, which originated from that trip to New York and our dining at Daniel’s, Le Bernardin and Per Se. Ever since we’ve started going to these kind of restaurants, my knowledge of harvest has been awakened. For our servers to let us know exactly where our food has come from is very interesting now to me. And their knowledge of the farms and famers is outstanding.          

Learning the names of the local farmers and how prolific they are and how cohesive the chefs work together with the farmers around the area, I have a new appreciation of the whole process from garden to table. I know Jonathan had a great time with Chef Eric Skokan of the Black Cat in Boulder at his house and garden. Even visiting the Black Cat and having Eric come out and talk about all the things he’s planting and how excited he gets telling you about his plans makes the meal that much more enjoyable.

I guess the biggest thing about harvest for me is the collaboration between farmer and chef and how developing that relationship and nurturing and growing it makes the food special in a way that is hard to describe. The relationship is special and it shows on the plate.

Beet Street’s Homegrown Blog

Inspired by the Harvest Season, and our upcoming Homegrown Fort Collins program, we will be featuring the Homegrown Blog for the next couple of weeks.  Look for daily stories, comments and recipies about community harvest, and cooking with local food.  We are opening this special edition of the Beet Street Blog to our community, and will feature a different guest blogger everyday.  Let’s celebrate the bounty of Northern Colorado!

Homegrown Fort Collins celebrates the harvest season and its contribution to community and local culture. The goal is to educate, celebrate, and enjoy food with a focus on local. The old adage, ‘you are what you eat,’ resonates stronger than a parent’s stern warning to their children. The harvest of a community in many ways reflects the essence of the community, and has been at the center of festivals throughout history. Beet Street’s Homegrown Fort Collins will help us take a closer look at what’s around and develop a stronger sense of place and appreciation for our local harvest.

For a full schedule of events, please visit Homegrown Fort Collins!

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