Farm to Fork
In the good old days, food came from the farm, not the factory. Today, when you shop your local grocery store, you are inundated with complex, misleading labeling and puffed up marketing claims. “Natural cut” … “simple truth” … “farm fresh.” Oh boy, what does that even mean? Whatever happened to real food? It’s no wonder more and more people are homesteading today and embracing the farm to fork movement.
What does farm to fork mean? It means cutting out the folks who are getting between you and healthy, locally sourced food — whether that’s a trip to the neighborhood farmers market or your own backyard garden. Remember slow-made Sunday meals at grandma’s house? Grandma knew the value of tasty garden-fresh recipes and scratch-cooking techniques. Let’s preserve that homestead heritage for future generations!
Healthy living is natural living, and that can be achieved by keeping your food pure and fresh … essentially, going from farm to fork as quickly and fuss-free as possible. The best part about learning how to make yogurt from scratch or whipping up a garden-sourced recipe for 3-bean salad is you eliminate the unnecessary chemicals and preservatives you’d ingest with commercially produced food.
Sure, we all need a little convenience in our life. Many homesteaders balance the demands of their small farms or urban homesteads with full-time or part-time jobs. It’s not every day that you are going to tackle a new homemade bread recipe. On a week night, it may be more realistic to grab a few plumb zucchinis out of your garden and throw together an easy zucchini recipe. Even if you take baby steps, an amazing thing happens when you begin to take control of your own food supply. You gain awareness of how much work and love goes into growing food; you appreciate it more and waste less. You start to care even more deeply about what goes into your body and the bodies of those whom you are providing for. And, it dawns on you how much unnecessary energy, waste and additives go into food produced for the masses.
In the digital age, we are more informed than ever about food and where it comes from. So now the choice is ours. Do we leave our food in the hands of giant corporations or do we come to the realization that the closer we get to the farm and growing our own food, the healthier we become? If you’re here, we suspect you favor the latter (and we applaud you for it).
Enjoy all the tips, recipes and insights here that support farm to fork eating!
Dried olives contain 51.90 percent fat, 30.07 percent water, 10.45 percent carbohydrates, 5.24 percent protein, and 2.33 percent mineral matter, and are exceptionally rich in potassium. … Read More