The Edible Lab

This is the best time to start a kitchen garden for yourself. It’s really easy and the most rewarding thing. Nothing tasted like fresh picked lettuce and tomatoes from my garden. I also love growing parsley, thyme, rosemary dill and marjoram. All of them great for adding high potency phytonutrients to your meals daily. Starting your own vegetables from seed is so easy, you have to give it a try.

To build independence you must first provide skills. Give you child the skills they need to be confident in the kitchen. This is a busy time in our society and getting your kids in the kitchen is an easy way to encourage them to become more self-sufficient and adventurous with what they eat. The Edible Lab's Farm to Table Camp gives children the opportunity to learn how to grow food and turn it into a delicious meal. Spaces are limited! Register now at: www.theediblelab.com/summer-camp.html

It doesn't matter how old you are, everyone loves to get their hands dirty. Planting some new seeds this week so that we can have a constant supply of greens throughout the summer to enjoy at Forest Hill Montessori School Summer Camp and The Edible Lab Farm to Table Summer Camp. Succession planting is a great way to ensure that there is a constant supply of veggies coming out of your garden all summer long. Aim to plant a few lettuces, radishes, beets and carrots every 2-3 weeks all summer long.

Summer camp registration is on with spaces filling up quickly. Register today and give you child the opportunity to get up close and personal with the food they eat this summer.

I’m a big believer in the farm to table movement, but with one major caveat: you can’t skim the cream! What I’m saying is that we can’t cherry pick when it come...s to our crops, growing the same ones over and over (even if they're grown organically), and assume that it is a sound ecological practice. Just like humans need a diversity of foods to get the right nutrients, soil needs a diversity of plants grown on it and even the right animal inputs in order to be nutrient dense, too. On this episode of The Doctor’s Farmacy, I’m joined by mastermind chef and regenerative agriculture advocate Dan Barber. Dan is breaking the conventional ways we eat, cook, and think about food. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate. He also co-founded Row 7 Seed Company, a seed company bringing together chefs and plant breeders in the development of new varieties of vegetables and grains. Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In this episode, it’s clear how mutually passionate Dan and I are about changing the current food system and doing so in a way that promotes health and supports the environment.