It is true that our current president can leave a bitter taste in one's mouth. Now his ideas and decrees are affecting our restaurants. From waitstaff to chefs, they're being hurt by President Trump's reneging of DACA Deferred Action for Childhood Arrivals. The Dreamers that have big dreams are being threatened with their worst nightmares.They'll be forced to go back to the bleakness of their homelands and the problems that they left there.
The issue - not surprisingly - hit the New York Times Food section today. Fernanada Santos interviewed an up and coming chef, Suny Santana and what he could face. His story is not unusual. He and his family came to Arizona from northern Mexico when he was eleven. His father , although he had a degree in mechanical engineering, along with his mother ,felt that the future would be bleak for their three children, Using tourist visas, they stayed in Phoenix where there would be new world of opportunity for Suny. He was enterprising, As a teen he collected plastic bottles and aluminum cans to resell to recycling centers. At the age of eighteen he graduated from high school and enrolled in a community college where he studied in a culinary program. That was the first problem. Chef Santana couldn't pay the grossly unfair out of state tuition fee that Arizona required from dreamers at the time ad had to leave.
Luckily there was Aaron Chamberlin, his boss, at the trendy St. Francis Restaurant where he worked. There was also President Obama's DACA created in 2012, which allowed dreamers such as Chef Santana permission to live and work in the US. He thrived. His skills, along with his hunger to learn and determination impressed Mr. Chamberlin greatly,The restauranteur offered to put him in charge of the restaurant. He did so well that Mr. Chamberlin asked him what he'd want to do next. The answer was opening up a taqueria, He'd either do it with his father or raise the money on his own . Not wanting him as competition Mr. Chamberlain offered to create a taqueria with him.It will be named Chelo , in honor of Chef Santana's mother.It is her nickname and she will be the inspiration behind many of the dishes.Her method for tortillas will be used in his kitchen. It involves soaking and cooking wheat in lime water, then draining, rinsing, and hulling it. It is then ground in a hand cranked stone mill to make masa, the dough used to make the tacos.
Hopefully Taco Chelo will be allowed to be a successful restaurant and Chef Santana allowed to be a famous chef. It would be an abomination for him to be deported. It should not happen. We can't let it happen.
Wednesday, September 13, 2017
Tuesday, September 12, 2017
The Perfectly Iced Cake
Fall means baking and with that decorated cakes. Cooler temps make it ideal to frost and decorate cakes and cupcakes. Every home baker should possess a variety of tools to create a creation worthy of any baking show competition.
One of the most important items to have is a turntable.Mine is an Ohuhu brand that is perfect for getting a smooth , even surface. Buy an icing spatula if you don't have one. It can even be bought at your local dollar store. Again this guarantees an even surface. You can also use a regular butter knife for this too if you want.
8 oz, cream cheese (Philadelphia Cream Cheese is the best) 3 1/2 to 4 cups confectioners sugar 2 tblespns good vanilla extract.
Beat butter and cream cheese until well blended. Slowly add confectioners sugar and vanilla. It will yield two cups. Double it if you;re planning on making a sheet cake. Add two or three tablespoons of extra confectioners sugar to a cup of reserved icing to make roses.
This is the season to start baking. Try your hand at creating a fancy cake for a fall soiree or party.It's easy to do if you have these tools. They'll aid you in making the picture perfect cake.
One of the most important items to have is a turntable.Mine is an Ohuhu brand that is perfect for getting a smooth , even surface. Buy an icing spatula if you don't have one. It can even be bought at your local dollar store. Again this guarantees an even surface. You can also use a regular butter knife for this too if you want.
Another must have is an icing comb, This is a set from Cake Boss that I got from Target. It creates those elegant lines that bakery cakes have . These two create two entirely different designs with wavy squiggles or elegant lines. .
Every home bakers also needs this
This is one of my favorites. The Wilton Icer which is a dream to use. It can be used to create lush roses or delicate lines of leaves. It also makes lovely puffs of frosting on cupcakes, as well as filling them with cream. There are many attachments to create all sorts of buds and blossoms. Unfortunately it doesn't come with an icing nail. I had to buy those separately through Amazon.
As for the icing. I prefer a cream cheese frosting This one is from Allrecipes and it is a classic. I have used it not only on carrot cupcakes but also on chocolate ones as well.
1/2 cup softened butter (I prefer I Can't Believe It's Not Butter)
Monday, September 11, 2017
One Day Can Last A Year
Patriot's Day is a time not only of remembrance but of coming together. In these divided times we need to be closer now more than ever. It's time to open our hearts ad our kitchens.
One of the best ways to keep up communal unity and harmony is to open our doors and let our neighbors come for a meal.It's the best way of getting to know people, their backgrounds, and customs.,It's also a good time to expand palates and cookbooks. Many have experienced ethnic and even American foods second hand usually in restaurants and fast food joints. This is a chance to enjoy homemade kim chi, or samosas, apple pie and hamburgers made by home chefs.It's a chance for kids to also taste different food from different countries for the first time. It teaches them about their friends's ancestries along with bonding them even closer. An even better idea is holding a block party any time of the year (even winter when there is always a combination of different holidays from different beliefs). Everyone can contribute and make the best of their repertoire. Celebrate the event with a cookbook featuring everyone's recipes and their pictures. A short description of each recipe , why it's made and what it means to the families can also be included.
Another way to unite a neighborhood is taking care of each other. Don't think twice about inviting elderly neighbors over for a Saturday night supper or a Sunday roast. They'd appreciate an old fashioned home cooked meal.Include their favorite dishes too and make sure that they have a plate of leftovers to take home. It's also a good time for the kids to learn history by asking a generation who may have lived through the Second World War and the Korean War. Elderly neighbors can also be invited over for a weekday lunch and possibly a card game if everyone has the time.Also don';t hesitate to bake a cake for their birthday as well as sharing your garden's late summer harvest with them.Remember also , those who may be in need too. Donate your bumper produce to the local food pantry along with helping out at soup kitchens. Do this throughout the year not just on Thanksgiving and Christmas. Bring the kids too because they need to acquire a sense of empathy towards those less fortunate.
This is only one day but it can be extended to last throughout the year. Be inclusive when you cook. Open your heart and garden and hearth to everyone . It's a great way of uniting people.
One of the best ways to keep up communal unity and harmony is to open our doors and let our neighbors come for a meal.It's the best way of getting to know people, their backgrounds, and customs.,It's also a good time to expand palates and cookbooks. Many have experienced ethnic and even American foods second hand usually in restaurants and fast food joints. This is a chance to enjoy homemade kim chi, or samosas, apple pie and hamburgers made by home chefs.It's a chance for kids to also taste different food from different countries for the first time. It teaches them about their friends's ancestries along with bonding them even closer. An even better idea is holding a block party any time of the year (even winter when there is always a combination of different holidays from different beliefs). Everyone can contribute and make the best of their repertoire. Celebrate the event with a cookbook featuring everyone's recipes and their pictures. A short description of each recipe , why it's made and what it means to the families can also be included.
Another way to unite a neighborhood is taking care of each other. Don't think twice about inviting elderly neighbors over for a Saturday night supper or a Sunday roast. They'd appreciate an old fashioned home cooked meal.Include their favorite dishes too and make sure that they have a plate of leftovers to take home. It's also a good time for the kids to learn history by asking a generation who may have lived through the Second World War and the Korean War. Elderly neighbors can also be invited over for a weekday lunch and possibly a card game if everyone has the time.Also don';t hesitate to bake a cake for their birthday as well as sharing your garden's late summer harvest with them.Remember also , those who may be in need too. Donate your bumper produce to the local food pantry along with helping out at soup kitchens. Do this throughout the year not just on Thanksgiving and Christmas. Bring the kids too because they need to acquire a sense of empathy towards those less fortunate.
This is only one day but it can be extended to last throughout the year. Be inclusive when you cook. Open your heart and garden and hearth to everyone . It's a great way of uniting people.
Saturday, September 9, 2017
Creating A Charity Dinner
Fund raising dinners can be not only beneficial but fun too. They can be small, for a certain group or large elegant affairs helping an international relief fund. However you plan it, a charity dinner is great way to give back while enjoying delicious food.
Charity begins at home and that is true. Many dinners help out schools and places of worship. These are usually pot luck dinners where everyone contributes. Usually a committee of four or five people plan and decide who brings what. The first thing to do is create lists, deciding on what volunteer brings what dish. You don't want five bowls of mashed potatoes and no meat.As far as dishes , have a variety but keep in mind ,allergies along with likes and dislikes. Vegans and vegetarians won't cotton to the idea of chicken and beef plates. Of course there is going to be casseroles. Think crowd favorites such as backed mac and cheese and lasagna. Manicotti is another great dish for a group, especially if there are kids. Tuna casserole is another tasty classic that is sure to please. Of course there should be salads too. Someone can make a simple lettuce and tomato one and have a choice of dressings. The last can be homemade for a real down home flavor.There should be some kind of bread or biscuit.Your parish bakers can contribute cheddar or herbed biscuits to accompany the meal. Desserts can be bars or cookies along with sheet cakes and pies.Make sure there is also soda, water nand juice to drink along with coffee and tea for dessert.
For more elegant affairs, a hotel ballroom is usually preferred however other venues can be used as well I 've been to several casual charity balls, that take place at a posh beach club(mind you this was Clean Ocean Action or COA - a group here in New Jersey that's responsible for beach cleanups and lobbying for cleaner waters here).COA has also used the graceful Berkeley Hotel in Asbury Park,New Jersey for other affairs. The food is simple: hors d' ouevres ranging from sushi to phyllo dough puffs with goat cheese. There were also mini sliders and bruschetta to satisfy appetites. The beach club do offered The Flaky Tart's delicious chocolate chip cookies as dessert and also as favors. The Berkeley Hotel ended with cut fruit and cake pops.These are perfect for people to nibble on as they discuss important topics. If a hotel ballroom is just a tad too expensive for your cause then consider a local restaurant. Many, such as Que Pasta, in Saddle Brook, NJ, can host a charity night for forty dollars a person. Theirs is a combination buffet and auction to benefit local animal shelters.it will not only be a great night out but also a chance for them to try Que Pasta's excellent pastas and antepasti
A charity dinner is a great way to give back. It can be a just a gathering of home cooked dishes and desserts or an elegant affair with fancy hor douevre's and amuse bouches..The end result is a good deed and that's the most important thing.
Charity begins at home and that is true. Many dinners help out schools and places of worship. These are usually pot luck dinners where everyone contributes. Usually a committee of four or five people plan and decide who brings what. The first thing to do is create lists, deciding on what volunteer brings what dish. You don't want five bowls of mashed potatoes and no meat.As far as dishes , have a variety but keep in mind ,allergies along with likes and dislikes. Vegans and vegetarians won't cotton to the idea of chicken and beef plates. Of course there is going to be casseroles. Think crowd favorites such as backed mac and cheese and lasagna. Manicotti is another great dish for a group, especially if there are kids. Tuna casserole is another tasty classic that is sure to please. Of course there should be salads too. Someone can make a simple lettuce and tomato one and have a choice of dressings. The last can be homemade for a real down home flavor.There should be some kind of bread or biscuit.Your parish bakers can contribute cheddar or herbed biscuits to accompany the meal. Desserts can be bars or cookies along with sheet cakes and pies.Make sure there is also soda, water nand juice to drink along with coffee and tea for dessert.
For more elegant affairs, a hotel ballroom is usually preferred however other venues can be used as well I 've been to several casual charity balls, that take place at a posh beach club(mind you this was Clean Ocean Action or COA - a group here in New Jersey that's responsible for beach cleanups and lobbying for cleaner waters here).COA has also used the graceful Berkeley Hotel in Asbury Park,New Jersey for other affairs. The food is simple: hors d' ouevres ranging from sushi to phyllo dough puffs with goat cheese. There were also mini sliders and bruschetta to satisfy appetites. The beach club do offered The Flaky Tart's delicious chocolate chip cookies as dessert and also as favors. The Berkeley Hotel ended with cut fruit and cake pops.These are perfect for people to nibble on as they discuss important topics. If a hotel ballroom is just a tad too expensive for your cause then consider a local restaurant. Many, such as Que Pasta, in Saddle Brook, NJ, can host a charity night for forty dollars a person. Theirs is a combination buffet and auction to benefit local animal shelters.it will not only be a great night out but also a chance for them to try Que Pasta's excellent pastas and antepasti
A charity dinner is a great way to give back. It can be a just a gathering of home cooked dishes and desserts or an elegant affair with fancy hor douevre's and amuse bouches..The end result is a good deed and that's the most important thing.
Friday, September 8, 2017
Will Our School Lunches Be Swapped?
One of the highlights of the Obama administration was getting our school kids to eat healthier. Thanks to the President and the First lady , kids were subbing in fresh veggies for chips and spring water for soda.Will it change under the new Trump administration? That's what's worrying parents,
Regular contributor Kim Severson, wrote about it in Wednesday's New York Times Food section. Many with schoolchildren are worried that their kids will be served unhealthy foods again and face the challenges of hypertension, obesity and diabetes at a young age. That may not be the case. The changes are supposed to be subtle. There are three areas of concern. The first is how much whole grain can be used in school lunches.Under Obama era rules, buns,pastas and other foods must be made from whole grain. This proves to be troublesome in the biscuit loving South and bagel loving New York metro area. Also truly whole wheat products can pose a problems. Whole wheat tortillas are impossible to fold and whole wheat pasta can get mushy and bland.Milk is another bone of contention. The Obama Administration allowed 1 percent fat milk but 0 per cent when it came to flavored. Under the new Secretary of the Agriculture, Sonny Perdue, 1% fat chocolate milk can now be served.The most important debate is the use of salt. Overuse of it is the cause of hypertension in kids as young as five.School districts will still have to watch the amount of sodium but not as aggressively as before.
Luckily kids are now savvy about what to choose thanks to regularly eating out with their parents.Gone are the slabs of mystery meat with roach studded mashed potatoes. A school cafeteria resembles a trendy Chipotle with a build your own meal approach.More progressive schools are experimenting with ordering food through apps while other serve customized subs, noodle bowls, and tacos. The days when prefab food being shipped in to cafeterias are waning. Many make their own pizza dough, salad dressings, and sauces. When ingredients are shipped in , they are more natural, Beef and chicken are grass fed and antibiotic free. There are few to no artificial colors. Baked goods, long a staple in cafeterias, are being made with whole grains instead of the more traditional white flour.Sadly, though schools still can't rely on the federal government to improve food. Sure, there are more choices, thanks to kids being more multicultural and to their parents, yet the food is still bland. This may be due to to all the restrictions. School districts will have to take it upon themselves to come up with more flavorful breakfasts and lunches. However this is not the most important issue. Come next month there will be cuts to the Department of Agriculture's budget which means less funding for school meals.
School lunches have come a long way. Yet the Trump administration may bring them back to the days when they were unhealthy and bad for kids. Hopefully parents and kids will rebel against this.
Regular contributor Kim Severson, wrote about it in Wednesday's New York Times Food section. Many with schoolchildren are worried that their kids will be served unhealthy foods again and face the challenges of hypertension, obesity and diabetes at a young age. That may not be the case. The changes are supposed to be subtle. There are three areas of concern. The first is how much whole grain can be used in school lunches.Under Obama era rules, buns,pastas and other foods must be made from whole grain. This proves to be troublesome in the biscuit loving South and bagel loving New York metro area. Also truly whole wheat products can pose a problems. Whole wheat tortillas are impossible to fold and whole wheat pasta can get mushy and bland.Milk is another bone of contention. The Obama Administration allowed 1 percent fat milk but 0 per cent when it came to flavored. Under the new Secretary of the Agriculture, Sonny Perdue, 1% fat chocolate milk can now be served.The most important debate is the use of salt. Overuse of it is the cause of hypertension in kids as young as five.School districts will still have to watch the amount of sodium but not as aggressively as before.
Luckily kids are now savvy about what to choose thanks to regularly eating out with their parents.Gone are the slabs of mystery meat with roach studded mashed potatoes. A school cafeteria resembles a trendy Chipotle with a build your own meal approach.More progressive schools are experimenting with ordering food through apps while other serve customized subs, noodle bowls, and tacos. The days when prefab food being shipped in to cafeterias are waning. Many make their own pizza dough, salad dressings, and sauces. When ingredients are shipped in , they are more natural, Beef and chicken are grass fed and antibiotic free. There are few to no artificial colors. Baked goods, long a staple in cafeterias, are being made with whole grains instead of the more traditional white flour.Sadly, though schools still can't rely on the federal government to improve food. Sure, there are more choices, thanks to kids being more multicultural and to their parents, yet the food is still bland. This may be due to to all the restrictions. School districts will have to take it upon themselves to come up with more flavorful breakfasts and lunches. However this is not the most important issue. Come next month there will be cuts to the Department of Agriculture's budget which means less funding for school meals.
School lunches have come a long way. Yet the Trump administration may bring them back to the days when they were unhealthy and bad for kids. Hopefully parents and kids will rebel against this.
Thursday, September 7, 2017
Your Hurricane Help Kit
We are in the most horrific hurricane season in recent history. First Harvey, now Irma and on her heels, Jose. Preparations have to be made and that includes a hurricane help kit stocked with the essentials to survive. These will help if you're staying in a shelter or even in your car.
One of the most important ingredients in any hurricane help kit is water.Get it before it becomes scarce, There are price gougers throughout Florida that are charging seventy dollars a bottle (and there is a special hell for these monsters). Get both large size and the nip size . The first can be also be used for mixing powdered ingredients like formula and soups. The nips can be used for the kids and animal companions. Remember to save some for brushing teeth and washing if you have to.Luckily milk can also be brought along in the form of boxes and drink boxes. Take along some chocolate flavored ones for the little ones as a treat.Most shelters do have coffee and tea however if you can't make it to one, then pack a jar or two of instant coffee as well as your favorite teabags. Keep plastic bowls for the animals as well as for soup along with paper cups for hot beverages only. Soda and juice can be drunk out of bottles and cans.
Pack up food essential too. Make sure that your cats and dogs also have their foods as well as medications packed. Dry food would be the easiest to stow. The bags are usually waterproof and it's easier to dispense than wet.Bring either a big sack or two smaller sacks. If you can fit it into your trunk , add a few cans of wet food. Some shelters will have both , however they may not have the ones your animal companion likes. As for the humans, protein bars are a good choice.They're easy to pack and easy to eat. They can be used as breakfast in a pinch or as a snack. Canned fruit is another must. It too can be used either for a quick nosh, dessert or even breakfast.Pack a small hibachi or camping grill if you can. Use twigs or broken branches if you can't bring along charcoal, and make sure you have plenty of matches.Another must have are metal plates to heat up food and with this it means canned chili or chicken a la king. Meat might be iffy to cook along with being scarce. Think grilled tomatoes with olive oil or even peppers and zucchini, If you do crave meat , think tuna in a can or preserved meat such as ham.
Be safe but also be hydrated and fed during this crazy season of monster hurricanes. Have enough water and packable food to survive for days and weeks to come. Be a force of nature to deal with these vile and destructable forces of nature.
One of the most important ingredients in any hurricane help kit is water.Get it before it becomes scarce, There are price gougers throughout Florida that are charging seventy dollars a bottle (and there is a special hell for these monsters). Get both large size and the nip size . The first can be also be used for mixing powdered ingredients like formula and soups. The nips can be used for the kids and animal companions. Remember to save some for brushing teeth and washing if you have to.Luckily milk can also be brought along in the form of boxes and drink boxes. Take along some chocolate flavored ones for the little ones as a treat.Most shelters do have coffee and tea however if you can't make it to one, then pack a jar or two of instant coffee as well as your favorite teabags. Keep plastic bowls for the animals as well as for soup along with paper cups for hot beverages only. Soda and juice can be drunk out of bottles and cans.
Pack up food essential too. Make sure that your cats and dogs also have their foods as well as medications packed. Dry food would be the easiest to stow. The bags are usually waterproof and it's easier to dispense than wet.Bring either a big sack or two smaller sacks. If you can fit it into your trunk , add a few cans of wet food. Some shelters will have both , however they may not have the ones your animal companion likes. As for the humans, protein bars are a good choice.They're easy to pack and easy to eat. They can be used as breakfast in a pinch or as a snack. Canned fruit is another must. It too can be used either for a quick nosh, dessert or even breakfast.Pack a small hibachi or camping grill if you can. Use twigs or broken branches if you can't bring along charcoal, and make sure you have plenty of matches.Another must have are metal plates to heat up food and with this it means canned chili or chicken a la king. Meat might be iffy to cook along with being scarce. Think grilled tomatoes with olive oil or even peppers and zucchini, If you do crave meat , think tuna in a can or preserved meat such as ham.
Be safe but also be hydrated and fed during this crazy season of monster hurricanes. Have enough water and packable food to survive for days and weeks to come. Be a force of nature to deal with these vile and destructable forces of nature.
Wednesday, September 6, 2017
Designer Harvests
This is the time when home chefs gather the last of their summer efforts. Gardens are picked through. Zucchini and squash are turned into healthy sides while tomatoes are cooked into sauces. Imagine, not having to do all the picking and clearing out. It's a reality in the every trendy Hamptons.
Hiring a gardening landscaper was all the rage in the eastern part of Long Island this summer. Stacey Stowe wrote about it in today's New York Times Food section.It used to be that farmers used the fertile sandy fields here to just pant potatoes. Now the trendsetters not only hire a landscaper to design the beds and designate what veggies go where, there are also a crew to plant the beds as well as a chef (seriously??!!.) to figure out how to cook the harvest as well as what recipes pare nicely with the fruits of their labors.It's an expensive hobby, with fees reaching as high as $100,000. It is bespoke with "gardeners" telling their crews what they want growing along with it being always organic. The idea is not a new one. Long Island estates have always had a kitchen garden since the 1800's when cooks used estate grown produce and herbs to cook elaborate meals. Today's personal chefs , do much the same as their 19th Century counterparts, pick the freshest and ripest and turn them into tasty dishes.Unlike the estates, there are elaborate sheds that have fancy soapstone sinks, complete with Moroccan tiles. Some gardens even have raw concrete dining tables to eat at and to put the produce after picking.
This is a boon for personnel chefs who basically have their own farmer's markets to play with , thanks to generous bosses. One,Kevin Penner, who was a professional chef at East Hampton's 1770 House and Cittanuova, has the run of thirty-six (!) bed raised gardens on a three house compound at Meadowlark Lane in Bridgehampton. He can experiment, using exotic herbs and heirloom La Ratte potatoes in creating lush but healthy dishes.Many residents, such as newswomen ,Katie Couric, keep it simple. Yes, she does have help however she only grows tomatoes, eggplants,zucchini, lettuces and herbs. She either uses these to cook for her daughters or gives them away to friends. Her garden is only ten by twenty feet and unlike her neighbors, she handles most of the garden work herself. Many rely on Paul Hamilton who is a gardening guru for these wealthy green thumbs. He plants and maintains them along with asking clients if he can donate the overage to East Hampton Senior Center. Donating veggies to City Harvest is common.Some gardeners do feel they're blessed and send parcels of fresh veggies via the Hampton Jitney to feed New York's homeless.
Even if they're designer and lush, gardens are still gardens. They provide fresh veggies and herbs, creating tasty dishes that are rich in nutrition. In the end, it's not the cost but the effect that matters.
Hiring a gardening landscaper was all the rage in the eastern part of Long Island this summer. Stacey Stowe wrote about it in today's New York Times Food section.It used to be that farmers used the fertile sandy fields here to just pant potatoes. Now the trendsetters not only hire a landscaper to design the beds and designate what veggies go where, there are also a crew to plant the beds as well as a chef (seriously??!!.) to figure out how to cook the harvest as well as what recipes pare nicely with the fruits of their labors.It's an expensive hobby, with fees reaching as high as $100,000. It is bespoke with "gardeners" telling their crews what they want growing along with it being always organic. The idea is not a new one. Long Island estates have always had a kitchen garden since the 1800's when cooks used estate grown produce and herbs to cook elaborate meals. Today's personal chefs , do much the same as their 19th Century counterparts, pick the freshest and ripest and turn them into tasty dishes.Unlike the estates, there are elaborate sheds that have fancy soapstone sinks, complete with Moroccan tiles. Some gardens even have raw concrete dining tables to eat at and to put the produce after picking.
This is a boon for personnel chefs who basically have their own farmer's markets to play with , thanks to generous bosses. One,Kevin Penner, who was a professional chef at East Hampton's 1770 House and Cittanuova, has the run of thirty-six (!) bed raised gardens on a three house compound at Meadowlark Lane in Bridgehampton. He can experiment, using exotic herbs and heirloom La Ratte potatoes in creating lush but healthy dishes.Many residents, such as newswomen ,Katie Couric, keep it simple. Yes, she does have help however she only grows tomatoes, eggplants,zucchini, lettuces and herbs. She either uses these to cook for her daughters or gives them away to friends. Her garden is only ten by twenty feet and unlike her neighbors, she handles most of the garden work herself. Many rely on Paul Hamilton who is a gardening guru for these wealthy green thumbs. He plants and maintains them along with asking clients if he can donate the overage to East Hampton Senior Center. Donating veggies to City Harvest is common.Some gardeners do feel they're blessed and send parcels of fresh veggies via the Hampton Jitney to feed New York's homeless.
Even if they're designer and lush, gardens are still gardens. They provide fresh veggies and herbs, creating tasty dishes that are rich in nutrition. In the end, it's not the cost but the effect that matters.
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