Ever since I was a little girl, I wanted to live on a farm, and the idea of plucking my own eggs each morning, and harvesting fresh herbs for spaghetti still excites me. Luckily, the farm to table movement is already underway, and even though it seems ‘trendy,’ (as we learned in yesterday’s blog post) this practice is centuries old.
People aren’t just thinking of ways to improve curb appeal anymore — we’ve also started to see an emerging trend of community gardens cropping up (pun intended), as well as a resurgence of local farmers and artisanal markets. What’s causing this recent demand for local produce? If you’re likewise a fan of Chef’s Table, you might credit Dan and David Barber of Blue Hill Farms for really promoting this idea, which aligns perfectly with their slogan, “Great cooking starts with great ingredients” (https://www.bluehillfarm.com/know-thy-farmer).
So what exactly is farm-to-table food? Check out a helpful link explaining the overview of the modernized movement, including some of the earlier roots of the movement: https://www.webstaurantstore.com/blog/postdetails.cfm?post=1532. One major piece of the food-supply-chain puzzle is processed foods, particularly in the United States where convenience is king, and as companies have discovered more and more re-heatable recipes, processed foods have increased all over the world, with health taking a backseat to pace. For this reason, as well as the environmental costs associated with large-scale farming and slaughtering practices, people are seeking out ways to mitigate these factors as a part of their diets.
Recently, I was introduced to someone who has a small plot of land (less than an acre) in a neighborhood right at the tip of metropolitan Austin. You can see the Austin skyline from a couple of blocks from her home, yet she has pet chickens that produce eggs for her family daily! Now, admittedly, when she told me this, and then handed me a carton of eggs with three different colored varieties, it was safe to say I was a little nervous to try them — after all, they’re not even FDA approved. Having done her research, she rattled off the names of each breed of chicken and their corresponding egg, and also provided several personal case studies of delicious breakfasts and chicken-pot-pie recipes that would impress any Top Chef, while briefly noting the perk of Homestead Tax exemption as the cherry on top (I’ll have to get the specifics on the applicable exemptions, but for a short list of Homestead exemptions in Texas see here: https://www.traviscad.org/forms/forms-exemptions/).
At the end of her speech I was hooked — and dying to try one of the fresh eggs she’d supplied us. The next morning my husband and I cooked eggs, toast, and bacon — in attempt to really highlight the flavor of the eggs — and I was pleasantly surprised with, no joke, one of the best tasting eggs in my entire life.
So is farm to table truly worth it? In my opinion, and not just on the egg harvest but also based on my own small garden, I’d definitely say so! Whether you’re raising one, or fifty goats for milk and cheese, or growing your own veggies or herbs to spruce up dinner, your farm to table experience is awaiting you, and is probably a lot easier than you think. What plants are local in your area? How much space do you have? Researching the answers to these questions will be your very first step in creating your at-home-farm. What will you grow next? Feel free to add comments about your farm-to-table experiences below!