Join Jackie Heller as she discusses the importance of eating fresh! Farm Fresh, Certified Organic, Seasonal, Slow Food, Artisanal, Heirloom, Locavore, Community Supported Agriculture. All of these words have become part of our daily language. For a long time, chefs and “foodies” have been touting the importance of eating foods that are “seasonal” and grown locally.
Wonderful Farmer’s Markets exist in almost every town throughout the country, many of which are open throughout the winter season. Area chefs hold special “dinners at the farm,” attracting diners that are inspired by the freshness of “just-picked” produce and eggs, and the idea of delicious food served at a “Community Table” in the middle of a farm field.
When you get to know your local farmer, you want to treat the products that you purchase with the utmost care. It becomes personal. What better way to preserve the freshness of this food than with a Sub-Zero refrigerator? Sub-Zero is different. Cool, moist air preserves fresh foods longer, while air purification in the refrigerator removes odors and bacteria that can hasten spoilage. Temperature-controlled, super-cold dry air in the freezer will hold food longer while preventing freezer-burn.
Seasonal publications are packed with information regarding participating farms throughout your state, Farmer’s Markets, seasonal recipes, and interesting articles related to local agriculture.
If you haven’t visited a farm market yet, I urge you to try it. It’s comforting to know that your food was grown nearby, and didn’t travel across the country before it reached your table. It’s a win-win for everyone—patronizing your local farmers keeps them in business, and you get the freshest possible ingredients available. As the bumper sticker on my car reads—No Farms-No Food
Here’s a link to some of New England’s winter farmer’s markets:
by Clarke Showroom Consultant Chef Jackie Heller