Farm to Table Food: What’s New in 2019
With every passing year comes along new sets of foods, new ingredients and flavors and even new cooking and eating styles that tend to be highlighted and given much attention. So to say, foods of today tend to need a social media appeal to be widely accepted. In other words, they’ve got to be the foods worth of million likes and shares. But farm to table food is basically more than that. It has converted itself to be a comprehensive, likeable and recommended style of cooking, dining, running a restaurant and living in general. But what farm to table food really is today and what will it be? Keep on reading to learn what’s new in 2019 for farm to table food.
The Latests of Farm to Table Food
1. Oxtail and the Organ Meats
According to social media-based reports, searches for oxtail foods and recipes have improved to double in the year 2019. This is quite sensible. Plenty of Americans today are attempting to follow back the track to their food sources and checking out further the animals that have been the major source of foods for all. For instance, butchering classes are now being opened to provide proper instruction on proper butchering, thereby ensuring that ethical standards are being adhered to. Restaurants on their part are becoming aware of the presence of valuable nutrition in organ meats and oxtails.
2. Fermented Foods
This year 2019, consumers are seen to move toward foods and drinks that go through the process of fermentation such as miso, pickles, kefir, kombucha and many others. Well, they have the taste of course. Whether all on their own or in combination to other food recipes, they taste really good. Aside from that, however, these products are rich in probiotics which means that they can do a lot of good to the digestive system. As to fermentation, it is a process that eliminates wastes on food, making use of every little item from the food and producing into a nutritionally valuable ingredient.
3. Ancient Grains on the Table
Perchance there are people you know who are inclined to maintaining a diet of zero wheat. And chances are, these people flaunt the health advantages of this kind of diet. Wheat and corn are the ones usually utilized when it comes to grains. But the less popular ancient grains have found their ways out into the light just recently. You can find so many cooks and chefs today, professional and popular, who make use of ancient grains like einkorn, rye, spelt, teff and kamut, amaranth, faro and several others into their menus. For food lovers out there, these ancient grains make breads that are friendly to the heart and porridges that don’t make you guilty of your health.
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