We have been spending a ton of time the last couple weeks planning for our 3rd Annual Food Show. One of the things I will be doing this year is moderating the Farmer / Chef Round Table. My assumption is that it's going to be a really natural and convivial hour, but just in case I figured I should have a few questions to keep the conversation flowing. As I thought through what I would like the hour to look like and what questions / comments I would ask depending on which hat I was wearing, I realized a couple things...The first of which being just how much Chefs and Farmers have in common.

Here is a list of the commonalities off the top of my head:

Additionally, you have to consider just how much they depend on one another and WOW what a force they could be if they were working together. The farmer has a vested interest in the chef succeeding and vice versa the chef needs and wants the farmer to be successful. The relationship would also be a remarkable and free marketing tool for both and the communities that these relationships flourish in will be stronger for it.

Farmers and Chefs are the stars of the culinary world and when they get together and start working with shared purpose we really are going to change the way America eats.

Reserve A Seat At Rj's Farmer's Round Table (Seating Is Limited)

With August there are no true holidays, but the parade of summer vegetables continues: legumes, melons, tomatoes and stonefruit. Gone are the early bright flavors of summer, now begins an opportunity to season our plates and our diets with earthy, rich sun-tempered produce. We can celebrate the true bounty of summer harvest with every menu. Charring and grilling will change the perception of summer fruit and vegetables. Pickling adds a different element. Most of these items need nothing more than a little salt and a fat of some type to taste delicious.

With this full summer bounty, start thinking about how to preserve these flavors for use in the winter months; canning, pickling, drying and smoke - all methods of preserving fruit and vegetables that are time proven ways to have produce in the winter months.

Freezing - Anyone can individually quick freeze (IQF) products, given a flat surface and a good freezer. Working a little bit at a time, beautiful fresh berries can be washed, patted dry and then spread on a sheet pan in a single layer and frozen without any other preparation! Once frozen, they can be bagged in airtight containers and used throughout the cold berry-free months for a burst of sunshine! While they will not be as visually beautiful when they thaw, the flavor is retained and will be delicious in the middle of February when surrounded by snow and sleet!