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From Father's Farm to Son's Table
Chef Gabe Bremer and his father, Al, have a unique relationship. Al, a retired educator, grows the produce for Gabe's
restaurant, Salts. They bond over seed catalogs in the winter and share the joy of watching their plans come to reality on
the farm in Canterbury, New Hampshire in the 3 seasons that follow. What's most rewarding to both of them is how Gabe
artfully incorporates the ingredients into his menu where patrons can taste the fruits of their labor. We can't think of a more
heart warming and soul satisfying collaboration. Writer Jacqueline Church takes a tour of Salts Farm w/ Gabe and Al.
WATCH THE VIDEO

	Flower Power Mindy Beltramo has joined in on the farm fun and grows edible flowers for Gabe. You might be amazed to find out you have some flowers that are edible in your very own back yard. WATCH THE VIDEO

STUFF IT
Did you know those beautiful flowers on the squash plant are actually edible? Well they are. And they are wonderful.
Here, Jason Santos shows you how to stuff a squash blossom very simply with ricotta, parsley and garlic.



PICKLE IT
Get creative with your pickling with these 2 techniques that will help extend the life of your lovely farm fresh ingredients.



ONE TOMATO, TWO TOMATO, THREE TOMATO, MORE!
Enjoy those precious tomatoes while they last. Try a variety of Heirlooms like Aunt Ginny's beefsteaks, beautiful Green
Zebras or our favorite, the Mortgage Lifter. While there are many ways to slice a tomato, James Beard award winner Ana
Sortun shows you how to take your tomato to a higher level with her Tomato Kibbeh recipe. Try Giambotta or
Tomatoes 3 Ways too.

An Italian summer vegetable ragout that celebrates zucchini, string beans, potatoes & tomatoes. Watch the video	Roasted Tomatoes with a Gratin Top; Bruschetta in a Parmigiano Reggiano tuile bowl & simple Freshly Seasoned Tomatoes. Watch the video