For fresh, local produce lovers like us, the ever-growing Farm-to-Table movement is one of the most exciting food developments we’ve seen in decades. If you’re not already familiar, Farm-to-Table (sometimes called Farm-to-Fork) is a concept that involves food that’s grown locally, sold locally and eaten by local residents.
As you might expect, the idea is to shrink the distance from the farm to your table. Not only in terms of miles, but also in the time it takes your food to move through its production stages and all the steps involved. Think about it: Your food isn’t just grown and dropped onto your plate. It’s also harvested, sorted, cut, stored, processed, packaged, shipped, possibly re-packaged, shelved and then sold to you. The Farm-to Fork-concept aims to eliminate or at least reduce as many of those wasteful production steps as possible. The reasons for doing so are many. And so are the benefits.
For one, freshness is improved when your food doesn’t have to travel thousands of miles and spend many a long day in the back of a truck. You want to experience the most satisfying freshness and crispness that baby greens can possibly deliver? Try some that was harvested less than 24 hours ago. And of course, where incredible freshness is found, the flavor follows. Baby greens grown on the West Coast simply can’t live up to the remarkably fresh, flavor-packed tastiness of greens raised in the Northeast and made into a salad within hours of harvest. Who knows, you may order this salad off the menu at somewhere like this Harvest Seasonal Grill and Wine Bar restaurant? And as they serve farm to table food, you know that what you are eating is fresh.
And what about nutrition? Did you know that most greens are harvested and shipped before they’re fully ripened? They face such a long shipping time that they have to be harvested before they’re ready so they don’t spoil on their journey. And they’re forced to ripen in the truck. Problem is, veggies are still absorbing nutrients up until the moment they’re picked. Pick them too early, and they’re robbed of their chance to drink up all that goodness. In other words, the less time your greens spend in shipping, the more healthy nutrition they can deliver when they’re on your plate. If you’re thinking of starting a shipping company, take a look at https://www.conexwest.com/rent-storage-container.
Farm-to-Fork is also good for the environment. That long truck journey we just talked about? It uses a lot of fuel and creates exhaust emission and pollution. Think about it: every locally grown green you buy effectively eliminates a 3,000-some mile truck journey that would have brought in West Coast produce. The only fuel used is that of the tractor tending to the land, using equipment like ploughs and Power Harrows.
Farm-to-Fork supports your local economy. We’re all proud to do our part by buying local. So why buy greens that support an economy thousands of miles away, possibly in another country? The Farm-to-Fork movement helps keep your hard-earned money close to home, where it can go to work to help boost the economy where we all live, work and play.
At l?f Farms, we stand behind all the great reasons to support the Farm-to-Fork movement. Whether it’s for the freshness and flavor, the nutritional value, the health of the environment or the good of the local economy, we think you’ll agree: it’s a fresh idea whose time has definitely come.
So, What Is Farm-to-Table?
Locally-grown food, eaten locally.
The idea is to shorten the distance between the farm and your dinner plate. Let’s shrink some of those wasteful food production stages that are a necessary evil for food grown on the West Coast or in Mexico.
It’s fresher, tastier and more nutritious.
Food that hasn’t spent days or more in shipping is remarkably fresher and full of crisp, delicious, just-picked flavor. It’s not harvested until right before it’s consumed, so it’s also fully ripened and bursting with a lot more nutrition.
It’s better for the local economy – and the global environment.
Food grown on the West Coast has to be trucked all the way across the country to reach those of us here in the Northeast. That’s a lot of exhaust emission and fuel consumption. Food grown right here is ready to be enjoyed right here. Shipping is reduced to a small, localized area, and the economic benefits stay local too.
It’s what we’re all about.
We hydroponically grow 100% of our own greens right here in Loudon, New Hampshire. So the just-picked goodness can reach our Northeastern customers typically within 24 hours of harvest. It’s incredibly fresh, full of flavor and nutrients, and helps you contribute to the local economy with every tasty bite.
salads start with a
seven-day road trip.
another time zone
isn’t fresh lettuce.
with a stopwatch.
not a calendar.
week-old lettuce fresh?
neither would we.
aged to perfection.
Did you know that more than 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all l?f greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.