Pick It, Pickle It

Pick It, Pickle It

Famous New York City chef, Dan Barber, recently gave Audubon Magazine an exclusive on two of his favorite things to do with the season's fresh-picked carrots and fennel.  Read "Happy Meals," Audubon's article about Stone Barns, including a are interview with
Rene Ebersole
Published: 07/17/2008

Farmers' market season is in full tilt, and the bins of carrots, greens, beans, berries, and now peaches—glorious peaches—are overflowing. Famous New York City chef, Dan Barber, recently gave Audubon Magazine an exclusive on two of his favorite things to do with the season's fresh-picked carrots and fennel.

For more about Dan's incredible edibles, visit his Blue Hill restaurants in New York and 30 miles north of the city on the bucolic former Rockefeller estate farm, now known as Stone Barns, a nationally renowned hub of gourmet food, suburban farming, and learning.

Read "Happy Meals," Audubon's article about Stone Barns, including a rare interview with the family patriarch, David Rockefeller. Meet Chef Dan Barber in this video, by thepeoplewhofeedus.

Also check out Audubon's article about farmers' markets, "The Ripe Stuff," (March/April 2006), which includes a list of 10 great markets from around the nation. (See the article's sidebar, titled "Cream of the Crop.") And take a Tree Hugger video tour around Stone Barns' fields and greenhouses with farmer Jack Algiere. Fellow farmer and wife Shannon Algiere,shown in this photograph by Ken Kochey is also featured in the videos.

Find a farmer's market near you at Local Harvest.

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