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The Latests of Farm to Table Food

You must have seen how foods, new tastes, and cooking styles are being introduced each passing year. 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 things are not so with farm to table food. It has come to be a known and accepted cooking, eating, dining and living style. But what’s the possible future for farm to table food? Check out its latests below.

The Latests of Farm to Table Food

1. Oxtail and the Organ Meats

Social media-based reports say that more people are searching for oxtail recipes. 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. As you can see, plenty of butchering classes are being offered to provide proper direction to butchering as well as make sure food preparation and meat handling are consistent with the standards of ethics. Many restaurants and food associations are starting to appreciate the nutrition that can be obtained from oxtail and organ meats.

2. Fermented Ingredients

It has been seen that most food consumers are inclined to fermented foods and drinks like kefir, kombucha, pickles and miso. Well, they have the taste of course. Whether all on their own or in combination to other food recipes, they taste really good. In addition to that, these foods are rich in probiotics making them commendable for those concerned about their digestive system. When it comes to fermentation, it is a process that helps reduce food wastage, utilizing the not-so-good-to-look-at parts of a food into a nutrient-rich item.

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. 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. Many popular and professional cooks and chefs are now using ancient grains like teff and kamut, rye, faro, einkorn and a lot others in their recipes. 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.