Farm-to-Table
The Farm-to-Table movement has gained significant traction in recent years bringing attention to local farm fresh produce and its importance for our nutrition and our planet’s sustainability.
One of my favorite (and inspiring) activities is to go to local farms and talk with the farmers on their organic agriculture practices, and of course, buying the fresh produce for preparing our meals.
A Wonderful Example
Recently on our travels to California, we enjoyed lunch at a lovely location with our cousins. An outdoor restaurant (weather is so perfect for outdoor dining in Cali) named LuLu (located in the courtyard of the Hammer Museum) was the perfect spot! LuLu brings art culture and local produce together creating delicious food enjoyed in the fresh air.
This restaurant was conceived with legendary chef and food activist Alice Waters who led the farm-to-table movement. The farm-to-table concept prioritizes procuring food from small local and seasonal produce by nearby farms who practice regenerative organic agriculture (ROA). This farming method focuses on improving soil health and the entire farm ecosystem. It is all about the soil. This approach focuses on the least disruption of tilling, rotational glazing, crop rotation, and crop covering (to keep soil moist and increase nutrient content). The yield of the produce is enhanced with more nutrients which is better for your health and the planet.
Your Turn!
Support your local and regional farmers. Join a co-op, visit your farmers markets, and shop for produce that benefits you, your family, and the earth.
Enjoy one of my favorite salads that includes all fresh ingredients from our local organic farm. Share a farm-to-table meal with your friends and family this summer!
To Healthy Cooking and Eating,
Melissa
Chef, Author, Healthy Lifestyle Advocate
Mexican Chopped Salad with Green Goddess Dressing
Ingredients
- 2 fresh ears Corn Roasted on the grill or steamed, cut off the cob
- 2 hearts Romaine Finely shredded, about 5 cups
- 1/2 14 oz can Black beans Drained & rinsed
- 1/2 cup Cherry tomatoes Halved
- 4 Scallions White and green parts only, thinly sliced
- 1 ripe Avocado Diced
- 1/4 cup Cilantro Roughly chopped
Green Goddess Dressing
- 1/4 cups Sheep’s or goat milk yogurt Or Vegenaise to make it vegan
- 1/4 cups Cilantro
- 2 Scallions White and green parts only, chopped
- 1/2 Green jalapeños Roughly chopped (use more or less to taste)
- 1/4 cup Lime juice Freshly squeezed
- 1/2 cup Extra-virgin olive oil
- 1 tbsp Raw honey
Instructions
Dressing
- Combine all ingredients in a powerful blender and pulse until completely smooth.
Salad
- Steam or grill the corn until cooked. When cool enough to handle, slice kernels off the cob.
- Place the shredded lettuce in a large bowl and add all other prepared ingredients. Toss with half of the dressing or to taste.
