Going Organic with Farm to Table Dining
Produce farms these days is now more focused into quantity over quality. Local farmers use pesticides, hormones, and other chemicals that are geared to increase their yields, speed up their ripening process, and reduce overall production costs.
Farm-to-Table Dining is a growing food preparation trend in many parts of the world in an attempt to revolutionize the way we dine out. Freshness and flavor is paramount. This Farm-to-Table Movement is not only something that will provide benefits for the consumer. It also is advantageous to the local farmer, the restaurateur, and the earth.
Organic farming is all about growing produce and livestock the natural way. This means that it should not have any additives of of any kind. Because of the benefits that it provides on the health of our bodies and those of the environment, consumers and restaurateurs are willing to pay a little more just to get ingredients that have been grown organically. A little more extra fee is needed in the acquisition of these yields as they are grown in a controlled environment. Further, you will also have to cover for the costs for the shipment of the products directly to you.
This kind of dining actually originated in the 1970s when well-known Chef Alice Waters of Berkeley’s Chez Pannise insisted on creating her food that is made with ingredients that are grown in the region. Ingredients that are cooked and served within 24 hours after they have been harvested are guaranteed to taste better. This kind of concept should be very advantageous for the restaurateurs of today. Fresh ingredients can be obtained from other parts of the globe in only a matter of 24 to 48 hours so chefs have a larger variety of raw materials to use.
People that prefer to eat local produce are called “locavores” and are a big help in the creation of the Farm-to-Table American Cuisine Movement. These people have been very active in advocating the elimination of pesticides and chemicals in farming and the use of organic fertilizers instead.
With farm to table dining, consumers are given the chance to consume 100 percent fresh and organic products that are completely free from the harmful effects of fertilizers and pesticides. Animals raised on pastures are also being fed with organic grains, as opposed to subjecting them in feeding facilities to force them to become meatier and leaner. If the media will only do its part in effectively communicating the importance of eating healthy, the Table to Farm Movement would greatly increase its reach.
If this does take on a worldwide frenzy sooner or later, no longer will we be having a hard time looking for places to eat in Mercer County that serve food in a Farm-to-Table manner. Any nice restaurant in Princeton or Central Jersey restaurant private room will serve delicious recipes that are assured to have been made with the finest ingredients with a much distinct and more satisfying taste. With farm to table dining, any New Jersey organic restaurant pretty much will have the same menu for Sunday brunch with farm fresh vegetables and meats.
