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From YouTube: Farm Fresh Table Episode 4
Description
Episode 4; the one where we visit Patchwork Urban Farms.
Whether you have a bounty of fresh produce from your own garden, your local tailgate market or one of Buncombe County’s numerous farms; Farm Fresh Table is here with recipes and tips. Follow local chef and farm owner, Sebastiaan Zijp, as he talks to Buncombe County farmers about what’s fresh in the garden, then puts together a meal with all that goodness straight from the farm. In this episode Sebastiaan prepares a traditional ratatouille and a creamy butternut squash soup.
A
A
B
B
You
know
the
potential
for
sustaining
ourselves
where
we
live
is
like
the
kind
of
core
question
and
of
course
it
is
a
regional
question
when
it
comes
down
to
you
know,
feeding
a
city,
but
at
the
same
time
you
can
kind
of
zoom
out
on
our
food
system
as
a
whole
and
and
say,
okay.
So
in
the
city
you
know
we
really
should
be
growing.
Like
all
the
fresh
food
we
eat
the
stuff.
B
That
requires
the
most
attention
and
I
really
do
think
that
that's
a
really
like
realizable
goal
with
like
a
regional
food
system,
that's
feeding
us
like
our
bulk
calories
and
that
kind
of
thing
right,
but
small,
animal
products,
vegetables,
small,
berries
and
fruits.
All
these
different
things
we
likely
can
fit
into
where
we
live.
If
we
manage
the
land
in
that
way
right,
and
so
so
that
kind
of
vision
of
growing
all
of
that
stuff
right
here,
where
we
live,
is
kind
of
the
reason
for
creating
like
the
foundation
for
creating
a
sustainable
food
system.
B
At
the
same
time,
it's
also
about
experience.
You
know,
experience
of
us
as
a
city
like
being
able
to
walk
down
the
street
and
see
a
working
farm
happen
on
a
day
to
day
and
nearly
level
I
think
is
like
he
in
the
kind
of
requirement
for
like
a
shift
in
how
we
relate
to
the
land.
We
live
on,
plus
how
we
relate
to
our
food
system
as
a
whole,
and
so
just
by
putting
farms
in
the
city,
subtly
I
think
we're
shifting
our
consciousness
in
a
way.
A
A
B
You
know
our
goal
is
to
actually
like
feed
the
people
who
live
here
in
the
city,
but
we
also
saw
the
restaurants
a
little
bit
as
well,
because
that
business-wise,
you
kind
of,
have
to
grow
some
high-value
things
to
make
the
whole
farm
work,
but
that's
definitely
not
our,
but
the
bulk
of
our
kind
of
vision
behind
who
gets
our
food,
and
so
we
had
those.
And
then
we
do
a
couple
markets.
B
We
have
City
Market
on
Saturdays
in
downtown,
and
then
we
have
a
puppet
farm
stand
at
Asheville,
community,
yoga,
okay
and
then
we'll
likely
really
concentrate
on
having
a
way
for
people
to
order
things
from
us
and
pick
up
better
pick
up
locations
in
different
ways.
More
and
more
and
pop
up
stands
might
be
popping
up
in
the
future.
Very
cool
yep.
A
Well,
wasn't
that
amazing
patchwork
urban
farms
Sunil
gave
us
some
really
really
nice
vegetables.
We
got
this
beautiful
eggplant
couple
peppers
here,
I
picked
up
a
zucchini
to
go
along
with
because
we're
gonna
use
these
vegetables
right
here
and
a
couple
onions
and
some
garlic
to
make
my
twist
on
a
classic
ratatouille.
A
These
are
a
really
nice
hearty
vegetable
for
a
dish
with
some
tomato
sauce
in
there
as
well,
and
then
we
give
us
this
beautiful,
butternut
squash
and
we're
gonna
turn
this
into
a
really
nice
warming,
soothing,
butternut
squash
soup,
we'll
put
a
little
ginger
a
little
garlic,
a
little
onion
in
there
and
a
little
bit
of
coconut
milk
to
give
it
a
little
bit
of
creaminess
without
adding
any
actual
dairy
to
it.
So
we're
gonna
get
started
on
our
about
to
tweet.
A
First
thing
we
need
to
do,
for
that
is
get
some
onions
and
everything
is
going
to
get
cooked
in
our
pan.
Here
together,
there's
a
number
of
ways
you
can
make
write
to
tweet
we're
gonna.
Do
it
this
version
in
a
pan,
so
we're
gonna,
take
two
onions:
I'm
gonna
cut
them
in
half
and
ratchet
REE
is
a
nice
rustic
classic
French
dish
based
on
eggplant
peppers,
zucchini,
onions
and
garlic
with
a
little
bit
tomato
some
people
make
it
with
whole
tomatoes
or
diced
tomatoes.
A
We're
gonna
be
making
ours
with
tomato
sauce
in
there
instead
and
for
our
garlic.
All
we're
really
gonna
do
is
we're
gonna,
crush
and
peel
them
and
leave
them
in
really
nice
big
chunks.
So
we
may
add
a
good
glug
of
olive
oil
to
our
pot.
We
want
to
brown
everything
pretty
nicely,
especially
these
onions
and
the
garlic
so
we're
gonna.
Add
our
rough
cut.
Onions
just
whole
crushed
cloves
of
garlic
oops
to
our
pain.
A
And
we're
just
gonna
let
these
saute
for
a
bit
until
they
take
on
a
nice
bit
of
golden-brown
color.
While
that's
cooking
we're
gonna,
prep
our
vegetables,
so
those
vegetables,
you
can
cut
them
in
any
way.
You
really
want
two
big
coarse
chunks
is
the
way
we're
gonna
go
and
we're
gonna
cut
it
in
half
lengthwise
and
then
I'm
gonna
kind
of
cut
them
into
these
big
triangle,
chunks
for
our
eggplant.
A
A
A
So
the
sunil
gave
us
these
corn
OD
Toro
peppers,
they're
a
sweet
pepper
there.
If
you
can't
find
these
at
your
local
market
or
anything
or
from
Sunil
directly,
you
can
just
use
regular
bell
peppers
or
for
this
dish,
and
these
we're
gonna
do
in
kind
of
bigger
a
bigger
dice.
We
cut
these
hat
and
cut
them
into
quarters,
basically,
and
then
we'll
cut
these.
A
A
A
So
our
peppers
are
starting
to
soften
up
just
a
little
bit
in
this
stage,
I'm
going
to
add
our
our
eggplants
right
in
the
eggplant
last,
because
we
don't
want
the
eggplant
to
get
too
soft
it'll
get
a
little
bit
mushy,
so
we're
gonna.
Just
add
it
right
now
and
toss
it
in
there
and
we're
just
gonna.
Let
it
cook
together,
we're
not
gonna
get
any
color
on
there.
A
We're
just
gonna
mix
it
in
right
before
we
add
our
tomato
sauce-
and
this
is
where
you
can
be
a
little
bit-
you
can
go
to
directions
with
you
or
unto
chewy.
You
can
either
take
fresh
tomatoes.
You
can
dice
them
and
you
can
add
them
to
this
and
use
that
as
your
tomato
base
in
our
case,
because
we
don't
have
any
more
Tomatoes
coming
out
of
our
garden,
we're
gonna
use
some
of
our
homemade
tomato
sauce
instead.
A
A
Turn
the
heat
down
to
low-
and
we
put
a
lid
on
this
and
we'll
let
this
simmer
away
for
about
15
minutes
for
this
batch.
So
to
you,
we're
gonna
finish
it
with
parsley.
Basil
is
definitely
not
in
the
garden
anymore,
but
our
parsley
is
looking
very
happy
and
healthy,
so
we're
gonna
do
some
chopped
fresh
Italian
parsley
and
to
finish
our
errata
to
you
with
we're,
also
going
to
be
putting
just
a
little
bit
of
red
wine
vinegar
in
the
end,
just
to
add
a
little
bit
of
brightness.
A
So
all
I
did
was
just
pick.
The
leaves
off
our
Italian
parsley,
we're
gonna,
save
that
for
our
chickens
and
we're
just
gonna.
Give
this
a
rough
chop
and
the
parsley
will
add
a
nice
brightness
a
little
bit
of
green
to
it.
The
color
will
be
really
pretty
and
I
love
parsley
as
a
finishing
herb
for
just
about
everything.
So
our
roots
to
you
has
been
simmering
away
for
about
15
minutes.
That's
really
all
it
takes.
It
goes
really
quickly.
A
We
don't
want
to
cook
it
much
longer
than
that,
because
your
vegetables
are
gonna,
start
getting
really
really
soft.
You
want
just
there
to
be
a
little
bit
of
a
bite
to
everything,
especially
the
zucchini
and
the
peppers,
it's
nice,
if
those
have
just
a
little
bit
of
chew.
Still
to
them.
This
dish
can
be
served
just
like
this
hot
as
a
side
dish,
you
can
let
it
pool
and
eat
it
cold
or
you
can
eat
it
at
room
temperature.
It's
a
very
versatile
thing
and
it's
gonna
be
dish
on
its
own.
A
A
This
adds
a
little
bit
of
brightness
a
little
bit
of
Sidda
tea
to
it,
and
it
really
will
bring
out
all
those
really
delicious
flavors
of
all
those
vegetables,
so
we're
just
gonna
do
a
little
it's
about
tablespoon,
a
tablespoon
and
a
half
of
red
wine
vinegar.
You
can
use
other
vinegars
if
you
like,
but
classically
it's
red
wine,
vinegar
and
we're
just
gonna,
give
that
a
little
stir
stir
that
in.
A
And
to
finish
we're
gonna
sprinkle
a
little
fresh
chopped
parsley
on
top
give
it
a
nice
bit
of
color,
but
also
a
nice
little
bright,
fresh,
green
flavor,
and
if
you
want,
you
could
and
I
always
like
to
finish
this.
With
some
few
turns
of
fresh
cracked,
black
pepper.
On
top
there
we
have
100%
local
ratatouille.
A
I
love,
butternut,
squash,
I
think
it's
super
delicious.
It's
extremely
versatile
and
one
of
my
favorite
things
to
do
with
it
is
to
make
a
really
simple
soup,
so
we're
gonna
make
a
puree
of
butternut
squash
soup,
we're
gonna
flavor
it
with
some
onions,
some
garlic
and
a
little
ginger,
and
then
we're
gonna
cook
it
in
some
coconut
milk.
First
thing
we
need
to
do
is
we're
gonna
slice
up
some
onions,
garlic
and
ginger
I
like
to
slice
these
really
nice
and
thin.
A
So
they
cook
down
really
quickly
and
then
you
can
add:
well,
I,
don't
wanna
not
squash
to
it
after
and
we're
doing,
1
onion,
medium
sized
onion,
but
a
inch
and
a
half
2
inch
piece
of
ginger
and
we've
got
4
cloves
of
garlic.
Here
this
is
going
to
be
a
pureed
soup.
So
you
don't
have
to
be
super
perfect.
With
your
knife
work,
we've
got
our
onions,
garlic,
ginger
chopped
up.
We've
got
our
pot
heating
up
and
give
it
a
good
glug
of
olive
oil.
A
A
This
will
help
soften
up
those
vegetables,
they'll
cook,
really
nice
and
gently
without
getting
any
color
on
there
and
we're
gonna.
Do
this
with
the
lid
on
and
to
trap
as
much
of
that
moisture
in
there,
so
we'll
need
to
stir
it
every
once
in
a
while
and
just
keep
a
good
eye
on
it.
So
you
don't
burn
anything
and
we've
got
it
set
to
about
medium
heat.
This
is
a
very
big
butternut
squash,
so
I'm,
probably
I'm
able
to
make
two
different
issues
with
this.
A
If
we
wanted
to
so
I'm
going
to
use
the
this
main
chunk
here,
the
easy
part
for
our
soup
and
then
we're
gonna
I'm
going
to
save
the
bulb
part
and
we'll
probably
roast
that
up
and
make
it
really
simple,
roasted
butternut
squash,
salad
with
it
all
I
would
do
with
that
is
cut
it.
Pour
it.
Take
the
seeds
out
toss
in
salt
and
pepper
olive
oil
roast
in
the
oven
at
350
till
it's
soft,
let
it
cool,
and
then
you
can
toss
it
with
your
favorite
vinaigrette
put
a
little
feta
cheese
on
there.
A
Some
fresh
herbs,
a
little
arugula
is
really
nice,
and
then
you
have
a
nice,
easy,
butternut,
squash,
salad,
so
for
to
prep
this
I'm.
Taking
off
this
big
top
chunk
and
right
here,
we're
gonna
cut
it
right
where
it
starts
to
bulb
out
just
be
careful
because
it's
big
vegetable
to
cut
I'm
gonna
use
my
handy-dandy
speed
peeler
here
once
you
have
your
squash,
peeled
I'm
gonna
cut
it
in
half
in
this
direction
and
then
I'm
gonna
cut
these
two
pieces
into
pretty
thin
slices.
This
way,
it'll
help
cook
the
squash
quickly.
A
A
We're
gonna
be
adding
a
few
other
seasonings
to
this.
Just
a
few
flavors
that
really
work
well
with
butternut
squash,
I'm
gonna,
add
a
little
pinch
of
chili
just
a
little
bit
of
warming.
This
is
there.
The
weather
was
getting
cold,
so
something
a
little
bit
more
like
Hardy
warming
soothing.
Is
it's
good,
so
just
a
little
little
pinch
of
chili
flake
in
there
is
really
good
and
then
we're
gonna
also
add
a
little
fresh,
grated
nutmeg.
A
You
can
use
pre-ground
nutmeg
if
that's
what
you
have
a
little
bit
goes
a
long
way
with
nutmeg,
so
we'll
just
do
a
quarter
teaspoon
or
so
of
that
in
there,
and
that
adds
a
nice
nice
earthy
flavor
to
that
adds
depth
to
the
to
the
soup.
We're
gonna
be
using
coconut
milk
for
our
creamy
base.
To
this
we'll
be
using
a
little
bit
of
water
as
well
so
I'm,
using
one
can
of
coconut
milk
I
would
suggest
using
just
coconut
milk,
don't
get
the
light
coconut
milk
stuff.
A
A
Then
we'll
turn
the
heat
down
to
medium-low,
put
the
lid
back
on
and
let
it
simmer
to
those
butternut
squash
slices
are
super
super
tender.
This
will
take
20
minutes
for
sure
and
then
once
it's
cooked,
we'll
puree
it
up
in
our
blender.
We
can
also
use
an
immersion
blender.
If
that's
what
you
have
our
sips
been
cooking
for
about
20-25
minutes.
All
we're
looking
for
is
for
that
squash
to
be
super.
A
A
You
can
either
blend
it
up
in
a
blender
like
this
or
you
can
use
an
immersion
blender
and
then
you
could
just
blend
it
directly
in
the
pot
you'll
end
up
with
a
little
bit
more
but
textured
soup.
If
you
use
the
immersion
blender,
it
doesn't
make
it
quite
as
smooth
as
this
would
make
it,
but
that's
totally
up
to
you.