A recent post in NPR's blog, The Salt, touts the rising emphasis on vegetables in our restaurants and in our personal eating habits.
"Bon Appetit magazine named AL's Place in San Francisco the best new restaurant of 2015. Meats at AL's Place are listed under 'sides.' The rest of the menu features vegetable-centric dishes sometimes featuring animal protein as an ingredient – pear curry, black lime yellowtail, persimmon, blistered squash. The hanger steak (with smoked salmon butter), however, is a side dish.
"This and other restaurants are also using the whole vegetable. What used to go in the compost heap is now fermented, roasted or smoked and used in other dishes. The stem-to-leaf approach follows the example of nose-to-tail eating" (par. 3-4).
Urban Fresh Farms' leafy green vegetables are sure to help you fill more of your plate with healthy choices in the New Year.