It isn’t necessarily true that vegetable juicing at home is for everyone. But we believe that for some, it’s a great way to consume antioxidant rich, immunity boosting fruits and vegetables despite the busy schedule.
For young professionals who are always working, food options can be limited to what is near the office – or these days, what can be prepared or delivered at home. So, juicing could present a good alternative.
What are some vegetable juicing benefits? Let us count the ways.
Seasonal vegetables. Fruits in season. We see these words in menus–what do they mean? For many of us, much of its meaning has eroded. The ingredients in these supposed seasonal dishes hardly change. Practically any produce is available all year round given the dominance of industrialized farming and globalization of supply chains in these modern times.
While year-round availability certainly has its benefits such as convenience, eating in season has so much to offer. Seasonal produce is known to be more flavorful because they are naturally grown and ripened in the most optimal conditions, as nature intended them. To cook and eat according to the season is to cook and eat them at their freshest. In a further demonstration that nature knows best, those that grow in season together taste great together, making planning dishes and menus easier.
This gives our partner chefs an idea of what fruits and vegetables they can expect to get on a once a week or twice a month basis. We understand the chefs and their teams need to balance experimenting and innovating with different flavors on one end with being operationally efficient on the other.
Working in a big kitchen that operates all year requires a lot of planning — from menu crafting to logistics management to food preparation. So, being able to anticipate the availability of certain produce helps.
You can see our programmed crops here along with some ideas on what they taste and feel like.
Over the years, the popular image of the chef as a tyrant has grown stale and a chef’s disavowal of his role and impacts on the food system has long expired. These days, any chef worth his/her salt has set their sights on a bigger dream—that of changing the world.
And changing the world with food is no mere rhetoric—it’s possible. The food system—from how food is grown, processed, transported, distributed, and consumed—is a sprawling global system with far-reaching impacts: from the farmers’ rights and access to resources to the extreme weather changes we’re witnessing to our health and well-being and to the plastic packaging around the neck of a sea turtle. As such, changes (as well as inaction), deliberate or otherwise, are sure to have impacts. Some are just more visible than others.
Bewildered by the bayong? Timid about our tampipi? While a CSA subscription is a gateway to creativity in the kitchen for some, it’s a nerve-wracking adventure for others. Your weekly farm share need not turn into a farm scare. It’s like muscle that we can develop with each weekly subscription. Here are a few tips to build your CSA confidence!
Hi friends, how have you been? We hope this continues to find you safe and strong.
It’s been almost two months since the lockdown started, can you believe it? The May 15 deadline, and with it the possibility of the gradual transition from ECQ to general community quarantine, might be on the horizon.