Sustainability is the most important benefit of farm-to-table food because it helps reduce the carbon footprint of transportation. What are the benefits of farm-to-table food? This type of network ensures a steady supply of fresh produce year-round. Overall, the process establishes reliable connections between growers and foodservice professionals. While the phrase isn't regulated, it generally applies to produce that moves from fields to restaurants or home kitchens.įor example, restaurants that offer farm-to-table menus feature items made with directly sourced ingredients. Most often, that connection is direct between a grower and shipper, like Hitchcock Farms, and distributors or restaurant operations.įarm to table is sometimes referred to as farm to fork, farm fresh and locally sourced. FAQs What does farm to table mean?įarm to table is a widely used term, describing the relationship between operations that grow fresh produce and different facets of the foodservice industry. We support farm-to-table concepts in all types of food service settings by growing and delivering the freshest premium produce available. It’s always our pleasure to deliver fresh menu ideas for your restaurant. Here at Hitchcock Farms, sustainability is one of our founding principles. It’s a strong marketing plan that engages regular customers and attracts new dining guests. The farm-to-table model is a perfect platform for building on that strategy, and it delivers business benefits too.īy working with local vendors and trusted produce suppliers, you can develop different menus that reflect each season.
You ensure your restaurant’s success by incorporating the freshest ingredients into every single dish. The rich flavor of dark molasses turns poultry into a fall classic with savory roasted chicken recipe.Īn overnight brine soak yields a tender, juicy bird ready for quick prep during busy lunch or dinner services.īrighten up guest plates with colorful oven-roasted vegetables.Įnjoy recipe flexibility with simple prep that can incorporate all types of winter vegetables.Ĭomplement the healthy side’s deep flavors with fresh rosemary and thyme. It keeps customers coming back with its sweet and salty take on a fall favorite. This is another dock to table entree that’s healthy, delicious and seasonal.Ĭaramelized salmon keeps back of house happy with fast, simple prep. Together, the two turn out a silky risotto that’s ideal as a standout side or a stand-alone dish. Pumpkins are a natural choice for farm-to-table fall cooking, and they partner surprisingly well with creamy arborio rice. Serve this easy menu item as a hot appetizer or spicy side dish. Simply dress the hot dish with a chili crunch sauce, and sprinkle with pecorino romano and hazelnuts. Turn up the heat by adding extra fire to sauteed broccoli. Top with a balsamic vinegar dressing, and serve as an entree salad. The Louisiana classic includes summertime heirloom tomatoes and microgreens. This example of dock to table cooking brings together fresh crab and shrimp. Romaine and red leaf lettuce add to the colorful presentation, and a marinade dressing finishes it off with sweet and tangy notes.
Strawberries and blueberries elevate grilled chicken salad with special summer flavors. They’re quick to prep and always popular with customers. Set out zucchini chips as Happy Hour snacks, or offer them as appetizers and sides. Summer is the season for farm-sourced zucchini, perfect for crisping in a hot oven. Simply add sliced strawberries, avocados, Persian cucumbers and pistachios.ĭrizzle with a creamy dressing blend of champagne honey. Napa cabbage hearts serve as the base for this very cool summer veggie salad. Mix Up a Summer Veggie and Champagne Salad Transform crisp iceberg baby wedges into edible salad bowls.įill with colorful cherry tomatoes, radishes and corn kernels, and bathe in housemade buttermilk ranch dressing.ĩ. This bright salad is sure to take customers' minds off the summer heat.
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