Food trends have always tickled my funny bone, well, more so the concept of food trends than the foods themselves. I just imagine a swarm of socialites squealing over a cake pop or paparazzis chasing giant cupcakes down a city street in hopes of snapping a million dollar shot. As silly as some food trends can be (and unhealthy!) there is one that I can't help but buy into: farm-to-table. Those of you who grew up on, near or with in driving distance to a farm, you're probably scrunching up your face in confusion—how can I consider farm-to-table meals to be trendy when folks have been eating this way for millennia? The answer is both simple and complicated all at once. As industry movies the American dinner table farther from the farm each year, many companies are fighting to preserve the wholesomeness and quality farm-fresh goods offer their consumers.
Before I begin to sound like an excerpt from a Michael Pollan book let me get down to the point: we need farmers, we do and they need us. Today, and hopefully from here after, skip the freezer aisle and march on down to your local farmer's market for some squeaky green ingredients that are as good for your health as they are for the farm economy. And now, I step down from my veggie crate pedestal to bring you some farmspiration, freshly harvested from the blogosphere.
For me coleslaw has always been one of those complimentary side dishes that I push aside or try to pawn off to my mom or anyone foolish enough to fall for my slaw-for-a-fry scam. While my history with this southern side hasn't always been the best, this first recipe dug up on the Kitchn makes me think twice about swapping the slaw for french fries. This recipe for Root Vegetable Slaw offers a fresh, fall twist on your average slaw with a zippy orange-cumin dressing that beats the pants off of mayo-based coleslaw.
Our next fresh idea comes straight from the farm without any pit stops along the way. Farmgirl Fare brings us this Middle Eastern-inspired Vegetable Salad that is just begging to be scooped up with warm, toasted pita points. Crumbly feta and creamy chickpeas authenticate this veggie rich dish, for an exotic take on a ordinary garden salad.
Soup's on over at Good Cheap Eats with this recipe for Roasted Vegetable Soup. Chef Jessica whips a deadly medley that is both sippable and dippable and jam packed with nutritious veggies—don't believe me? Check out Jessica's "before" photos for roasted evidence of that this is no garden variety soup...or is it?
As I post all of these vegetable recipes I can hear my mom's voice lecturing me on the importance of protein and how one can't subsist on vegetables alone. While my solution is usually to throw back a handful of almonds or plunge spoon first into a jar of peanut butter, I thought I'd offer something a little more sufficient for those looking for a fully fortified meal. Kayotic re-imagines the Tuna Roll as something less likely to be found at your local sushi bar, and a little more rustic American. Beneath a toasted, puff-pastry crust lie juicy vegetables and savory tuna fish, a nutritious combo full of fresh flavors.
