From the Farm to my Table!
If there’s one thing I demand in my food, it’s freshness! There is something about a crisp, zingy plate to liven up the mood!! I am what you would call a locavore. You’ve heard of carnivores and herbivores — a locavore is someone who chooses to eat local food. As in, food that is grown in and around where they live. It is in this train of thought that I would also like to introduce the concept of “Farm to Table”, and why it is aptly having its moment!
All Food Grows on A Farm!
Yes! Absolutely! All food grows on farms, big and small, and the process looks something like this: It gets aggregated in one place, sold to a middleman, and then sent off to smaller markets from where customers can buy the produce.
This is one way of looking at the process, however, it significantly compromises the quality of produce, and in turn, the nutrition it provides. The Farm to Table concept brings produce directly from farms to the dining rooms, without making a stop in a market, or an aggregator.
I am often alarmed by the misuse of this term, especially when grocery stores hang up signs declaring “Farm to Table” produce! The whole idea is to eliminate middlemen, and thereby reduce the time spent between harvesting and using the produce. The pit-stop made along the way from the farm to the table completely eviscerates the concept!
American Pioneer, Alice Waters had started a food revolution in 1971, with the opening of her restaurant, Chez Panisse, in Berkeley, California where she championed the serving of local, in-season ingredients grown by local producers.
Read on, as I give my two cents about why I would choose Farm to Table any day!
Bursting with Flavours
Imagine a symphony of flavours, where every ingredient shines with its authentic essence. By sourcing directly from local food producers, I am able to unlock the true magic of each ingredient. Picture the vibrant crunch of freshly harvested vegetables, the aromatic burst of herbs that dance on your tongue, and the tender succulence of locally raised meats. These carefully nurtured ingredients, plucked at their peak ripeness, transform every dish into a flavour-packed masterpiece.
The shorter distance from farm to kitchen ensures maximum freshness, preserving the ingredients’ natural vibrancy. The result is an explosion of flavours, an enchanting feast for the senses. From the sun-kissed sweetness of tomatoes to the earthy richness of freshly dug potatoes, each bite tells a unique story, connecting diners to the land and its rich culinary heritage.
A Sustainable Choice!
Choosing local food producers goes beyond enhancing flavours; it’s a passionate commitment to building a sustainable and resilient food system. By supporting local farmers, we embrace agricultural practices that prioritise the environment. These trailblazers often employ organic and regenerative farming techniques, reducing reliance on harmful pesticides, nurturing soil health and promoting biodiversity. By sourcing ingredients from these green pioneers, I can present dishes that not only tantalise taste buds but also align with eco-conscious values. Today, many notable restaurants have direct tie-ups with farms to provide them with the freshest ingredients, some harvested the very same day. Those with the know-how and wherewithal have also gone ahead and started farming themselves, to ensure top quality, every time!
Moreover, supporting local food producers helps preserve the delicate balance of our local ecosystem. By safeguarding farmland, we protect wildlife habitats and ensure the long-term health of our environment. With each locally sourced bite, we not only nourish our bodies but also become stewards of the planet we call home.
Building Communities
Embracing local food producers allows me to forge meaningful relationships with the unsung heroes who shape our community’s food landscape. Connecting with farmers, growers and artisans adds an authentic touch to every dish, infusing it with the spirit of their hard work and dedication, leading to Community Supported Agriculture (CSA).
Through direct communication and collaboration, I stay connected to the origins of the food I serve. I learn about their farming practices, share their commitment to quality and appreciate the challenges they face. This relationship between the kitchen and the farm fosters a sense of camaraderie, a tight-knit community united by a passion for exceptional ingredients. Farmers also benefit by being able to retain more profits from their produce, since middlemen are eliminated in the process.
Beyond the kitchen, this sense of community extends to the dining experience. When I share the captivating stories of our local producers with our customers, it adds an extra layer of authenticity and appreciation to their meal. They become part of a larger narrative, celebrating the farmers’ toil and love, elevating their dining experience to new heights.
Thinking of Tomorrow!
The recent pandemic has taught us the importance of resilient and localised food systems. By diligently sourcing from local food producers, I contribute to the development of a robust local food economy. This reduces our dependence on external sources and equips us to weather unforeseen challenges that may lie ahead.
Investing in local producers not only empowers us to continue our time-honoured practices but also bolsters the economic vitality of our community. Together, we nurture a vibrant and diverse food ecosystem, supporting the livelihoods of our neighbours, enhancing the local economy and strengthening the fabric of our community.
A resilient local food system also ensures access to fresh, nutritious food for all. By shortening the supply chain, we minimise food waste and address issues of food insecurity. Through community-supported agriculture programmes and farmers’ markets, we foster a direct connection between producers and consumers, creating a healthier and more equitable food landscape.
Paving the Way to a Better Future
Farm to Table produce comes with it’s own share of challenges. Not all produce is available locally, and as a chef, I do have to rely on the cold-chain storage systems that our local market uses, quite often! However, we at Paprika, do try and employ the Farm to Table concept, as much as possible.
By supporting local food producers, we elevate flavours, champion sustainability, foster community bonds and contribute to the resilience of our food systems.
Every meticulously crafted dish that leaves the Paprika kitchen pays homage to the hard work, passion and unwavering dedication of our local farmers, growers and artisans. Together, we create a harmonious relationship between the land, the kitchen and the cloud. With each heavenly bite, we savour the unrivalled taste of authenticity while nourishing our community and the world, one locally sourced ingredient at a time.
I would love to hear about how you have adopted the Farm to Table concept in your lives, and if you are yet to try it, I urge you to do so soon! You can taste the difference, we promise!
Bon appetite!
Jacket potatoes topped with sour cream
Ingredients
4 large potatoes
1/2 tbsp extra virgin olive oil
tin sweet corn
150 gm sour cream
tbsp chopped fresh chives
1/4 cup grated white cheddar cheese block (500g)
Method
Preheat oven to 200C/180C fan-forced Line a baking tray with baking paper. Pat potatoes dry with a paper towel. Pierce allover with a fork. Place potatoes on a prepared tray. Drizzle with 1 tablespoon oil. Season well with salt and pepper.
Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10minutes or until cool enough to handle.
Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Saute corn for5 minutes.
Using a small knife, cut a cross on the top of each potato. Gently squeeze the base of each potato to open the top. Place on plates. Combine sour cream, half of the chives, half of the sweet corn and some cheese.
Divide the mixture among the potatoes. Top with with more corn and chives.
Grate more cheese on top and season with pepper.
Pumpkin Mini Sushi Cake
Ingredients:
Sushi rice:
1 cup sushi rice (Japanese short grain rice)
1-1½ cups water
Sushi vinegar:
4 tbsp rice vinegar
2 tbsp sugar
½ tsp sea salt
Sushi seasoning:
¾ sheet of dried nori
Avocado mousse:
1 pcs avocado mashed
Salt and pepper to taste
1 tsp lemon juice
Coleslaw:
½ cup mayonnaise
2 tablespoons white sugar
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon ground black pepper
¼ teaspoon salt
For assembly:
1 roasted pumpkin (cut in cubes)
For garnishing:
Black sesame seeds
Microgreens
Sriracha mayo/ vegan mayo
Method:
Cook the rice
Rinse the sushi rice in a colander with running water until the water is clear. This should remove the excess starch in the rice.
Let the rice fully cool down.
Prepare the sushi vinegar:
Add rice vinegar, sugar and sea salt to a small saucepan. Stir it together on medium-low heat, whisking continuously to ensure that all the sugar is dissolved. Remove from heat and set aside to cool. Reserve the vinegar for seasoning the rice.
Toast the dried nori:
Add a sheet of dried nori to a skillet/ large cast iron pan on medium/ high heat. Toast the nori, (flipping halfway) until crisp.
Remove from heat. Once slightly cooled down, crumble the nori into small pieces.
Season the rice:
Once the rice has cooled down, stir in 2 tbsp of the seasoning and the crumbled nori, mixing everything together with a wooden spoon until evenly stirred through.
Coleslaw:
Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Avo mousse:
Mash the avocado in a clean bowl, add salt and pepper to taste, add lemon juice for the zing.
Assemble:
Place a ring mould on a serving plate. Add a layer of seasoned rice at the bottom of the ring, gently pressing down with a spoon. Top with avocado mousse.
A small layer of coleslaw will go after it. Top it with more rice.
Add a slight drizzle of the coleslaw sauce.
Top it up with the roasted, seasoned pumpkin. Garnish with black sesame seeds and microgreens.
Vidisha Bathwal is the founder of Paprika Gourmet, an exotic artisan catering service brand in Calcutta. She’s also a passionate foodie and a fitness enthusiast
