Farm To Fork is a mobile food outlet cultivating plant-based cuisine using local organic products whenever possible. Our mission is to provide creative, fun, healthy meals for our local community. We are doing this by providing take & bake meals at MAX’S MARKET and by participating in some local farmers markets and events.
We will be showcasing our Food Tent at the Bigfork Village Market on Monday nights June 1 – Sept. 30. Our food tent will offer take & bake meals & food to eat in hand, like our queso & chips or Kale Greek Salad.
EXAMPLES OF TAKE AND BAKE OPTIONS, SEASONALLY AVAILABLE
- Basil-Spinach Lasagna
- Braised Tofu, Black Bean & Kale Enchiladas
- Red Lentil Curry with Jasmine Rice
- Lentil – Walnut Bolognese with organic pasta
- Mexican Quinoa Stuffed Tomatoes with Cilantro Pesto
- Roasted Cauliflower & Chickpeas with Green Tahini Sauce
- Mediterranean Stuffed Bell Peppers
- Butternut Squash Lentil Sheperd’s Pie
EXAMPLES OF FOODS SERVED AT FARMERS MARKETS
- Anna’s Queso with Chips
- Greek Kale Salad
- Caesar Salad
- No “Tuna” Melt on Blu’s Bread served open face
- Vietnamese Rice Paper Rolls with Lime Peanut Sauce
- Caprese Salad, local tomatoes, Anna’ homemade “mozzarella”, local basil
- Warm Balsamic Mushroom Salad
- Peanut Butter Blondies
- Nice Cream
A NOTE ABOUT FARM TO FORK FROM THE CHEF
My Passion for Plant-Based Cooking Food has been a huge part of my life. I started cooking at a young age & by age 10 my birthday party was dining at “fine dining” restaurants with my parents. Cooking became a natural choice as a career.
Owning & operating The Simple Chef Catering since 2003, I have always enjoyed connecting with local farmers & finding inspiration in their amazing – flavorful produce. [ . . . Due to some health changes over time I] have dropped all animal products from my diet & have never looked back.
[My new food focus] gave me new inspirations & opened new space for creativity. It was like a lightbulb went on in my head! The recipes & ideas were flowing at such a rapid & exciting pace. Since having meaningful relationships with local Flathead Valley Farmers, it became truly apparent that I wanted to create food using only carefully chosen ingredients that come from the earth. Thus, Farm To Fork was born. Plant-Based Local Cuisine!
I am thankful for the opportunity & humbled by the thought that Farm To Fork can be a platform for others to feel inspired to try something new & support local farmers while doing it.Chef Anna McCabe on why she founded Farm to Fork
WHAT IS PLANT BASED FOOD?
Plant-based food is not just a side salad. And I am here to prove it! Plant – based food means food that comes from plants & doesn’t include animal ingredients such as meat, seafood, milk, eggs or cheese. It focuses on plants, including vegetables, fruits, whole grains, legumes, seeds & nuts. Eating plant based is DELICIOUS! I encourage you to try it! Traditional fare is transformed into creative- fun comfort foods like mushroom chorizo nachos, macaroni & cheese, basil – spinach lasagna.
REASONS TO EAT PLANT-BASED
Eating plant based is one of the most powerful steps you can take to improve your health, boost energy levels & prevent chronic diseases. Scientific research highlights that a plant-based diet can reduce the risk of type 2 diabetes, heart disease, certain types of cancer, and other major illnesses. Many people also report bigger fitness payoffs, more energy, reduced inflammation & easy weight management. Eating plant-based is a lighter environmental footprint. A plant-based diet places much less stress on the environment. Farmed animals consume more protein, water & calories than they produce, so far greater quantities of crops & water are needed to produce animal products to fed humans. The amount of water needed – to produce one pound of beef is 1,799 gallons of water; one pound of pork takes 576 gallons of water. As a comparison, the water footprint of soybeans is 216 gallons; corn is 108 gallons. Farming animals and growing their feed also contributes to other environmental problems such as deforestation, water pollution & land degradation.
All food scraps are diverted to local chickens & pigs. We use 100% plant- based packaging where/when available. We encourage our patrons to bring the containers their food was served in back to Farm To Fork. We will make sure they get to our local compost facility in Columbia Falls, Dirt Rich. We recycle all plastic, aluminum, glass, paper, paperboard, cardboard
PHILOSOPHY & COMMITMENT
To make every effort to do business with local farmers, vendors & to use organic, local & seasonal produce whenever possible. To tread lightly on the planet & be ever – mindful of our environmental responsibilities. To invest in & give back to our community on a regular basis.