I've been planting as much as I can in the backyard, practicing growing TRULY organic, non-pesticide crops the last year.
I recently had a cooked broccoli from the garden. I like broccoli as it is, but this was THE BEST BROCCOLI I'VE EVER HAD. It was actually sweet! It's what I imagined a 5-star restaurant would serve, or all those who boast "We only use the freshest ingredients, blah blah blah" when in reality, their produce probably comes from a US Foods distribution truck and warehouse.
I got to thinking, why don't more upscale restaurants find a way to stock their restaurants with truly fresh veggies and fruits? In Phoenix it wouldn't be so hard. Everything grows here, in abundance. And you wouldn't need a ton of space either. Just have some land in the boonies that is well tended and from which "only the freshest ingredients" would actually arrive at the restaurant.
I know it might not be feasible for mid-tier restaurants (though who knows, with decentralized technologies resources can be used very effectively, and there's A LOT of space in Phoenix that's being used for...grass lol), but for upscale ones who charge $10 or $15 for a plate of broccoli, they could find a way to make it work. (I've eaten at those restaurants, and those veggies are...okay I guess. Mine was so much better).
Or they could if we lived in an actually free country (we don't), wherein you could do what you wanted to as long as you didn't harm anyone. Something tells me there are mad restrictions/permits/fees/licenses/anything to get in the way of progress in the name of "saaaaaaaaafety" which prevents this type of DELICIOUS AND NUTRITIOUS REALITY from occurring.
And I'm not bitter. I get to eat "only the freshest ingredients" almost as often as I want. I've had the experience and it was great! I just feel bad for most others who've only rarely eaten TRULY NUTRITIOUS and DELICIOUS REAL FOOD.
Enjoy some pictures of the #garden!
