People have been using the concept of farm-to-table dating back to the early days of the human race when we first discovered how to cultivate the earth.
Throughout time and history, at some point we got busy and fresh-farmed goods gave way to convenience foods. Many of us also got used to having what we want when we want it; hence food shipped from halfway around the world.
At Green Mountain at Fox Run we’re taught that we want to have a positive relationship with our food, to ask ourselves “how do I feel?”. And I believe knowing where your food comes from supports that positive relationship.
There’s nothing like know who grows and prepares your food. It adds an extra “flavor” to the enjoyment!
Now I know that this isn’t always possible, especially if you live in urban centers where the closest farm is miles away. But farmers’ markets are more popular these days. If you haven’t gone to one, try it! They’re tons of fun.
Also be sure to sign up for our Farm-to-Table experience the weekend of August 26th with our nutritionist Dana Notte and myself to learn more!
Mom’s Savory Summer Squash Cakes
Start to finish cook time, 35 minutes
- 2 cups shredded carrot
- 1 cup shredded summer squash
- 1 cup shredded zucchini
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 1 tablespoon minced garlic
- 4 eggs
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oil of choice
- Preheat oven to 375 degrees
- Using a box grater, shred summer squash, zucchini, and carrots into a mixing bowl. Chop the thyme, rosemary and garlic add to the bowl as well, then finish with the eggs, flour, salt and pepper.
- Heat a nonstick pan on medium heat and add oil. Divide the mixture into equal piles in the pan and sear about 2 minutes on each side. (Or until the cakes are golden brown.)
- Transfer to an oven and cook for 20 minutes or until tender.
These cakes are a great accompaniment with any protein, starchy vegetable or grain, but chef’s choice is a grilled steak with corn on the cob!