OK, I know that everyone is farm-to-table-to-fork friendly now and everyone is buying produce, eggs, meats, etc from local farmers and producers when they can. I just put my order in for this week’s eggs, meat and produce with Polyface Farms. I’ve ordered our bacon and meats from JM Stock Provisions. And I will be stopping at the local produce farm stand run by Shady Lane Family Farm later today.
These firms have been supplying us with high quality food ingredients for years now. We base our breakfast menus around what is available from them. Of course I do use ingredients that are not in season here and that come from a grocery store (oh, no!). But the core of our menu is based on what we can get from our favorite farmers and producers. We always dislike it when the produce growing season is over.
For some reason this got me to thinking “What is next?” What will be the next big idea to come down the culinary pike? There was molecular gastronomy, blackened everything,meatless meats, ban on bread, “—-” free everything (fill in the blanks), bowls of every type (think Poke, grain, breakfast, etc), food trucks, fancy exotic pizzas, etc., etc.. The list can go on forever. Hardly any of these have survived like sustainable agriculture is doing.
We hope sustainable farming lasts a long time and that more people go into the business so that good food ingredients are always plentiful.
