My Visit to Blue Hill at Stone Barns

Since watching the second episode of Chef's Table during my first year of high school exploring Dan Barbers' "Farm-to-table kingdom," I have looked forward to visiting Blue Hill at Stone Barns. After reading Barber's book, The Third Plate, I'm especially fascinated by Blue Hill's overall mission to shorten the amount of time food takes to make it from farm to table. 

My sister and I made the day trip from Manhattan to Blue Hill. We enjoyed the lunch tray, where chef Eric explained to us what we were going to be eating:

• Snap pea and strawberry salad

• Sliced roast beef

• Whole wheat sourdough

• A grain bowl

• A yogurt bowl with granola

Our colorful lunch trays we enjoyed by the garden

The grain bowl

We walked through the vegetable fields and greenhouses, and talked to the staff, who were nice enough to let us pick fresh cherries.

The vegetable field

Inside the greenhouse

My favorite part of the day was at the end, when I was able to buy my own goods to bring home:

• fresh sourdough

• granola

• kale

• romaine

• garlic scapes

• rosemary

• lemon verbena.

With these goods I made:

Caesar salad including the romaine, homemade whole wheat sourdough croutons, and a garlic scape caesar dressing. Additionally I basted organic chicken breasts in a homemade rosemary butter.

Amalfi lemon cups flavored with a lemon verbena simple syrup (not the prettiest, but they taste delicious)

Espresso bread pudding using the whole wheat sourdough in place of a classic brioche

Green Goddess Pasta tossed in a kale and garlic scape pasta sauce

I left Blue Hill at Stone Barns with the ability to get creative using the freshest produce, while also allowing me to better understand how shortening the chain from farm-to-table is the most environmentally conscious, nutritious, and tasty way to eat.