Publisher's Synopsis
Farm-to-table is a social movement that promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer (which might be a winery, brewery, ranch, fishery, or another type of food producer which is not strictly a "farm"). This might be accomplished by a direct sales relationship, a community-supported agriculture arrangement, a farmer's market, a local distributor, or by the restaurant or school raising its own food. Farm-to-table often incorporates a form of food traceability, where the origin of the food is identified to consumers.
In this book, you will have a chance to enjoy fresh meals with fresh ingredient-from-farm recipes, including:
-Poached Eggs With Sweet Potato Hash Candied Bacon Brittle
-Pumpkin Waffles With Apple Cider Syrup
-Overnight Breakfast Casserole
-Pumpkin Breakfast Cookies Recipe
-Fried Green Tomatoes With Buttermilk-Feta Dressing
-Cajun Style Stuffed Peppers
-Strawberry Spinach Salad With Feta And Avocado Recipe
-Tomato, Radicchio And Grilled-Peach Salad With Basil Oil
-Farmhand Salad With Goat Cheese
-Heirloom Tomatoes Stuffed With Summer Succotash
-Lemon Asparagus Risotto Recipe
-Pasta With Grilled Eggplant, Tomato Sauce, And Basil Walnut Pistou
-Spaghetti With Marinated Tomatoes And Mozzarella
-Arkansas Tomato Pie Quiche
-Black Bean Corn Salsa Recipe
-And much more!
