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Organic Dining in Style With Farm To Table Cuisine

Deanie Canales
 


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Farm to Table cuisine is the latest “retrospective" trend is food preparation.

The farm to table movement is good for 1) you the consumer, 2) the local farmer, 3) the earth, 4) and the restaurateur. Local farmers have been part of the fabric of this country since its birth and over the years have been encouraged to increase yields, speed the ripening process and reduce costs. In order to accomplish that, they were using pesticides, injecting hormones and fertilizing the earth with chemicals designed to accomplish these feats. Organic farming is all about growing produce and livestock in a natural way without all these harmful additives. How can that not be good for your heath and the health of the earth? Consumers and restaurateurs today are willing to pay slightly more for organically grown, nutrient rich raw ingredients. That helps the local farmer sell products direct to you and businesses and cover their costs to grow in a more controlled environment.

The eating local idea can be traced back to the 1970s to the legendary “slow food” chef, Alice Waters of Berkeley’s Chez Pannise. The whole concept is quite simple. Keep everything local. Look for the best ingredients that are grown within your region. Foods that travel less distance and prepared within 24 hours of harvesting are guaranteed to taste better. Today it is realistic to obtain fresh fish and meats from other parts of the globe within 24-48 hours of harvesting therefore Chefs have a larger variety of raw ingredients if they are willing to pay for the transportation surcharges.

Locavores, those that are interested in eating locally, have helped forge the farm to table American cuisine movement by beating the drums as the advocates for local farmers in your state governments. The use of harmful pesticides has been diminished, proper crop rotation and the use of organic fertilizers is on the rise.

Other advantages from this Farm to Table Movement include:

  1. Locavores only consume 100% organic as farmers only produce fresh and seasonal products that are not employed with pesticides and fertilizers.
  2. The animals (cattle, lamb, and pig) are being raised on pastures and fed organic grains as compared to overly-domesticated animals that are confined on feeding facilities.
  3. NJ diners for example will expect seasonal recipes in their favorite New Jersey organic restaurant , changing the way restaurants order ingredients.
  4. The media is doing its part by communicating the importance of healthy eating habits, increasing the reach of this organic movement.

From fine dining establishments to Mom & Pop places to eat in Mercer County , there is no longer a shortage of establishments serving food in a Farm-to-Table fashion. When seeking out a central jersey restaurant private room for your next affair, you are no longer hard pressed to find a nice restaurant in Princeton that prepares food organically. A menu for Sunday Brunch is certainly an area where the Farm to Table fare will shine with farm fresh eggs collected that morning and breakfast meats from a local farmer delivered just the evening before ready for the Chef to work his magic in the kitchen. Who benefits with this freshness…everyone!

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