Farm-to-Table

Mountain Homes ANGEL OAK HOME

By Nancy Boger

“Farm-to-table” may be a relatively new term, but the principle is as old as humanity. After all, mankind was created and placed in a garden abounding with perfect food. Through the centuries, our food got farther and farther away from the farm, and evolved into mass produced, preservative-laden packaged commodities, often unrecognizable as anything that came from nature.

Fortunately, some folks realized this was not the healthiest way to eat. The hippies of the 1960s and 70s preferred “natural”. The dangers of pesticides began to be exposed. A few restaurants opened specifically to serve local, sustainable agriculture. Groups were formed to promote and oversee organic farming. Thus, the “Farm-to-Table” movement was born.

But what exactly is this ever-growing approach to nourishing our bodies? Broadly, it refers to food that is locally-grown, and goes directly from the farm (or garden) to your table – whether in a restaurant or your own kitchen. The term itself is not regulated, so beware the marketing hype and misuse by some eateries and supermarkets these days.

Here in northeast Georgia, we are blessed with an abundance of agricultural products, affording the opportunity for us to truly eat locally. Farmers and gardeners provide a vast array of colorful, nutritious fruits and vegetables, eggs, dairy, and humanely grown meats. The area’s numerous vineyards supply us with wines to complement the fresh foods and turn our meals into veritable feasts.

Several award-winning restaurants in our section of the state take advantage of this bounty, and truly embody “Farm-to-Table” practices. Discerning chefs carefully curate the freshest ingredients, and in some cases, even grow their own. Their passion and respect for food transforms it into artwork on our plates – a delight to the eyes and the palate. The colors are vibrant, the flavors exquisite. Menus are changed seasonally, or even daily. Food is served at its peak, fresh and flavorful. Diners can peruse the list of local farms and sources that supplied the meal they are enjoying. This is real food, grown by real people, just down the road a piece.

And we all know the difference. I mean really, would you rather have a tomato from Daddy’s garden, or one of those pale, plastic-looking orbs grown in a hot house thousands of miles away? How about peaches soft and Georgia sweet, so full of juice it drips down your arm on a July day? Sure beats those rock hard ones from distant lands in January. Fresh milk, cream, butter and eggs all just taste so much better than their mass-produced versions.

In addition to more savory meals, farm-to-table eating has other benefits. Food is healthier and more nutritious, with less chance of contamination. The local economy is supported, and there is minimal harm to the environment. Younger generations learn sustainable agricultural skills and discover that food doesn’t just come from the grocery store or drive thru.

Of course, many of us grew up with gardens, and spent our summers eating fresh squash, cucumbers, black-eyed peas, butter beans, okra, cabbage, tomatoes, blackberries, peaches and more. It’s what we had for supper every night, and maybe some fried chicken, if Granny decided to wring a hen’s neck that day. And if we were really lucky, we might even get a sip of Papaw’s homemade muscadine wine! So, were we truly the ones pioneering a “movement”? No, we were just simple folk eating simply – which I think, is closer to the way God intended.

“The eyes of all look to You; You give them their food in due season.” Psalm 145:15

Georgia native Nancy Boger is Director of Operations at Angel Oak Home in Toccoa, and a professed “foodie”. She and her husband Keith live in Clarkesville and enjoy dining at area farm- to-table restaurants, and gathering with friends at local vineyards.