4 Lessons Learned:

What’s the Trend in Farm to Table Food

If you noticed, new sets of foods, ingredients or flavor are being brought into the limelight every few years. And today, most foods have to have the social media quality to be able to get to the spotlight. In other words, they’ve got to be the foods worth of million likes and shares. But when it comes to farm to table food, it’s practically different. It has turned to be an accepted manner of cooking, dining and even living. But what is really the case with farm to table food this 2019? Check out its latests below.

Farm to Table Food: What’s New in 2019

1. Oxtail and Organ Meats

Social media-based reports say that more people are searching for oxtail recipes. This is of course a reasonable trend. Americans are getting sensitive of the sources of the foods consumed by all and are trying to recognize their value. For instance, butchering classes are now being opened to provide proper instruction on proper butchering, thereby ensuring that ethical standards are being adhered to. There are also food organizations that are discovering the nutritional value of oxtail and organ meats.

2. The Year of Fermented Foods

It has been seen that most food consumers are inclined to fermented foods and drinks like kefir, kombucha, pickles and miso. They are palatable and that perhaps is one of the reasons why. Whether you take them as is or have them in a different recipe, they make it bliss. Aside from that, however, these products are rich in probiotics which means that they can do a lot of good to the digestive system. Fermentation, as a food process, allows the conversion of the then waste ingredients into something really valuable.

3. Ancient Grains

Perchance there are people you know who are inclined to maintaining a diet of zero wheat. And it is more likely that these eaters show every now and then the benefits offered by their diet. In the realm of grains, wheat and corn have been given the best attention over years and decades. But maybe this year is the year of ancient grain’s popularity. 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. The grains are often cooked into a heart-friendly bread variation you will surely love or a wholesome bowl of porridge you do not want to miss.