Farm-to-table cooking uses fresh, locally-sourced ingredients to create wholesome, delicious meals. It’s a trend gaining momentum in recent years as people become more conscious of the environmental impact of their food choices and the health benefits of eating whole foods.

The Benefits of Farm-to-Table Cooking

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  Better Flavor and Nutritional Value

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  Supporting Local Farmers

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  Reducing Carbon Footprint

Tips for Embracing Local Ingredients

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  Visit Local Farmers Markets

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  Join a Community-Supported Agriculture (CSA) Program

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  Get Creative with Seasonal Ingredients

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  Experiment with Different Cuts of Meat

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  Meal Planning for Farm-to-Table Cooking

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  Tips for Storing and Preserving Local Ingredients

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  Cooking Techniques to Highlight Local Ingredients
  

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  Building a Farm-to-Table Pantry

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  Eating Seasonally on a Budget

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  Making the Most of Farm-to-Table Leftovers

Recipes for Farm-to-Table Cooking

Roasted Vegetable Salad

• 1 lb mixed root vegetables (such as carrots, parsnips, turnips, and beets), peeled and chopped into bite-sized pieces
• Two tablespoons of olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted walnuts
• Two tablespoons of balsamic vinegar

1. Preheat the oven to 400°F.
2. Toss chopped vegetables with olive oil, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
4. Arrange mixed greens on a large platter or individual plates.
5. Top with roasted vegetables, crumbled feta cheese, and toasted walnuts.
6. Drizzle with balsamic vinegar and serve.

Grilled Vegetable Skewers

• One red onion, chopped into large pieces
• Two zucchinis, sliced into rounds
• One red pepper, chopped into large pieces
• One yellow pepper, chopped into large pieces
• 1/4 cup olive oil
• One tablespoon of balsamic vinegar
• One tablespoon honey
• Two garlic cloves minced
• Salt and pepper to taste

1. Preheat the grill to medium-high heat.
2. Thread chopped vegetables onto skewers.
3. Whisk together olive oil, balsamic vinegar, honey, garlic, salt, and pepper in a small bowl.
4. Brush the vegetable skewers with the marinade.
5. Grill skewers for 8-10 minutes or until vegetables are tender and slightly charred.
6. Serve immediately.

Herbed Quinoa Salad

• 1 cup quinoa
• 2 cups water
• 1/4 cup chopped fresh herbs (such as parsley, basil, and mint)
• 1/4 cup chopped scallions
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

1. Rinse quinoa in a fine-mesh strainer and add to a medium saucepan with 2 cups of water.
2. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until quinoa is tender and water is absorbed.
3. Fluff quinoa with a fork and let cool slightly.
4. In a large bowl, combine quinoa with herbs, scallions, sun-dried tomatoes, feta cheese, and pine nuts.
5. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
6. Drizzle dressing over quinoa salad and toss to combine.
7. Serve at room temperature or chilled.

Grilled Peaches with Goat Cheese and Balsamic Glaze

• 4 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• 4 oz goat cheese, crumbled
• 1/4 cup chopped fresh basil
• Balsamic glaze, for drizzling

1. Preheat the grill to medium-high heat.
2. Brush peach halves with olive oil.
3. Grill peaches cut side down for 3-4 minutes or until they start to caramelize.
4. Remove from the grill and sprinkle with crumbled goat cheese and chopped basil.
5. Drizzle with balsamic glaze and serve warm.

Summer Squash and Tomato Tart

• 1 sheet puff pastry, thawed
• 2 medium summer squash, sliced into thin rounds
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 oz crumbled feta cheese
• 2 tablespoons chopped fresh basil

1. Preheat the oven to 400°F.
2. Roll out puff pastry on a lightly floured surface and transfer to a baking sheet.
3. Arrange sliced summer squash and cherry tomatoes on top of the pastry, leaving a small border around the edges.
4. Drizzle with olive oil and season with salt and pepper.
5. Top with crumbled feta cheese.
6. Bake for 25-30 minutes until the pastry is golden brown and the vegetables are tender.
7. Sprinkle with chopped basil and serve.

Heirloom Tomato and Burrata Salad

• 2 large heirloom tomatoes, sliced
• 8 oz burrata cheese, torn into pieces
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

1. Arrange tomato slices on a large platter.
2. Top with torn pieces of burrata cheese and chopped basil.
3. Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl.
4. Drizzle dressing over salad and serve immediately.

Conclusion