harissa mac and cheese;<\/a> pulled pork with caramelized apples and sage; or smoky barbecue pulled-pork sliders. The main idea behind the recipes and photos is to encourage the audience to try something new and fresh and local. They also encourage the local folks to share their favorite recipes, noting that the joy of food is sharing.<\/p>\nWhy couldn\u2019t we do something similar here? Imagine a New England Food Fortnight. We have the fish, the farms, and the fruit. Or, better yet, an American Harvest Food Festival. Imagine what we could learn and what we could share.<\/p>\n
To comment, please click on \u201cRead in Browser\u201d or on the headline to view the blog on the website. You can log in and comment at the end of the blog to share your thoughts and start a discussion.<\/em><\/p>\nIf you\u2019d like to share the blog, click on the Facebook icon or one of the others. Thanks!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"The UK has just finished celebrating British Food Fortnight, an event that commenced two decades ago to encourage consumers to buy from local farms. The idea was that the fun of a national celebration would encourage people to actively seek out locally sourced food when shopping and eating out. The inspiration was the annual harvest festivals, when communities traditionally gathered to celebrate the produce of the land. It\u2019s now one of the biggest celebrations in the UK. British Food Fortnight organizers have set up a whole series of ways to highlight local food and the farmers and producers who provide it: Activities, food lessons, and special menus in schools (in 2021, more than 1 million children were fed fresh local food in school) Menu promotions in pubs, restaurants, hotels, and visitor attractions \u201cLove British Food\u201d menus in hospitals and care homes Themed menus in universities Promotions, meet-the-producer events, and tastings in shops and markets Special menus across the foodservice sector from restaurants to sports venues An annual competition to find the most imaginative community event What a great idea. This is a total program, not just mouthing some platitudes. Here in the U.S., we should follow their example because we\u2019re going to need these local producers in the future. Not only is it good for the community; it\u2019s also better for the environment. And, in the process, we get food that\u2019s fresher, more flavorful, and more healthful for us. What the British Food Fortnight accents And what food are they celebrating? It\u2019s not just fish and chips, shepherd\u2019s pie, and pasties. The Love British Food Website comprises roughly 100 different main-dish recipes incorporating ingredients native to the British Isles: beef, lamb, pork, the various root vegetables, beans, and greens. \u00a0That\u2019s not to mention the seafood garnered from the local fisheries. The site also highlights almost 30 vegetable dishes along with recipes for sweets, puddings, and breakfast entrees. For example, the main dishes include autumn lamb with blackberries and honey as well as slow-roasted aromatic beef brisket. If fish is your wont, there\u2019s marinated trout with BBQ asparagus and sea bass with asparagus, cherry tomatoes, and basil butter. A lot of food to love Clearly, these selections are well beyond the toad in the hole, kedgeree, or Cullen skink one usually associates with the British Isles. These surely are traditional, beloved dishes, but they don\u2019t necessarily highlight the freshest and most tasty ingredients that could be found in local markets. Confit Cornish Sardines with black garlic risotto is a far cry from rollmops. And you might not expect spaghetti with Cornish crab and cherry tomatoes. Most of us probably wouldn\u2019t turn down a British blue egg and tomahawk steak with burnt spring onions and roasted sweet potato wedges. (Although you might turn up your nose at faggots and mushy peas \u2013 shown above and looking more appetizing than you might guess \u2013 a Welsh specialty that I happened to relish on a trip there.) Many of the recipes are fare that could be found around an American table: Hereford beef stew; harissa mac and cheese; pulled pork with caramelized apples and sage; or smoky barbecue pulled-pork sliders. The main idea behind the recipes and photos is to encourage the audience to try something new and fresh and local. They also encourage the local folks to share their favorite recipes, noting that the joy of food is sharing. Why couldn\u2019t we do something similar here? Imagine a New England Food Fortnight. We have the fish, the farms, and the fruit. Or, better yet, an American Harvest Food Festival. Imagine what we could learn and what we could share. To comment, please click on \u201cRead in Browser\u201d or on the headline to view the blog on the website. You can log in and comment at the end of the blog to share your thoughts and start a discussion. If you\u2019d like to share the blog, click on the Facebook icon or one of the others. Thanks!<\/p>\n","protected":false},"author":1,"featured_media":3470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[46],"tags":[69,242,689,85,997,598],"class_list":["post-3471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-stories","tag-beef","tag-fish","tag-lamb","tag-pasta","tag-steak","tag-tomatoes"],"yoast_head":"\n
Royal Treatment for the Food of the British Isles - Farmboy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Royal Treatment for the Food of the British Isles - Farmboy\" \/>\n<meta property=\"og:description\" content=\"The UK has just finished celebrating British Food Fortnight, an event that commenced two decades ago to encourage consumers to buy from local farms. The idea was that the fun of a national celebration would encourage people to actively seek out locally sourced food when shopping and eating out. The inspiration was the annual harvest festivals, when communities traditionally gathered to celebrate the produce of the land. It\u2019s now one of the biggest celebrations in the UK. British Food Fortnight organizers have set up a whole series of ways to highlight local food and the farmers and producers who provide it: Activities, food lessons, and special menus in schools (in 2021, more than 1 million children were fed fresh local food in school) Menu promotions in pubs, restaurants, hotels, and visitor attractions \u201cLove British Food\u201d menus in hospitals and care homes Themed menus in universities Promotions, meet-the-producer events, and tastings in shops and markets Special menus across the foodservice sector from restaurants to sports venues An annual competition to find the most imaginative community event What a great idea. This is a total program, not just mouthing some platitudes. Here in the U.S., we should follow their example because we\u2019re going to need these local producers in the future. Not only is it good for the community; it\u2019s also better for the environment. And, in the process, we get food that\u2019s fresher, more flavorful, and more healthful for us. What the British Food Fortnight accents And what food are they celebrating? It\u2019s not just fish and chips, shepherd\u2019s pie, and pasties. The Love British Food Website comprises roughly 100 different main-dish recipes incorporating ingredients native to the British Isles: beef, lamb, pork, the various root vegetables, beans, and greens. \u00a0That\u2019s not to mention the seafood garnered from the local fisheries. The site also highlights almost 30 vegetable dishes along with recipes for sweets, puddings, and breakfast entrees. For example, the main dishes include autumn lamb with blackberries and honey as well as slow-roasted aromatic beef brisket. If fish is your wont, there\u2019s marinated trout with BBQ asparagus and sea bass with asparagus, cherry tomatoes, and basil butter. A lot of food to love Clearly, these selections are well beyond the toad in the hole, kedgeree, or Cullen skink one usually associates with the British Isles. These surely are traditional, beloved dishes, but they don\u2019t necessarily highlight the freshest and most tasty ingredients that could be found in local markets. Confit Cornish Sardines with black garlic risotto is a far cry from rollmops. And you might not expect spaghetti with Cornish crab and cherry tomatoes. Most of us probably wouldn\u2019t turn down a British blue egg and tomahawk steak with burnt spring onions and roasted sweet potato wedges. (Although you might turn up your nose at faggots and mushy peas \u2013 shown above and looking more appetizing than you might guess \u2013 a Welsh specialty that I happened to relish on a trip there.) Many of the recipes are fare that could be found around an American table: Hereford beef stew; harissa mac and cheese; pulled pork with caramelized apples and sage; or smoky barbecue pulled-pork sliders. The main idea behind the recipes and photos is to encourage the audience to try something new and fresh and local. They also encourage the local folks to share their favorite recipes, noting that the joy of food is sharing. Why couldn\u2019t we do something similar here? Imagine a New England Food Fortnight. We have the fish, the farms, and the fruit. Or, better yet, an American Harvest Food Festival. Imagine what we could learn and what we could share. To comment, please click on \u201cRead in Browser\u201d or on the headline to view the blog on the website. You can log in and comment at the end of the blog to share your thoughts and start a discussion. If you\u2019d like to share the blog, click on the Facebook icon or one of the others. Thanks!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/\" \/>\n<meta property=\"og:site_name\" content=\"Farmboy\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-02T10:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-02T14:20:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/farmboyinthekitchen.com\/wp-content\/uploads\/2022\/09\/faggots-and-peas.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1640\" \/>\n\t<meta property=\"og:image:height\" content=\"924\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"kettleso\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"kettleso\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/\",\"url\":\"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/\",\"name\":\"Royal Treatment for the Food of the British Isles - 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British Food Fortnight organizers have set up a whole series of ways to highlight local food and the farmers and producers who provide it: Activities, food lessons, and special menus in schools (in 2021, more than 1 million children were fed fresh local food in school) Menu promotions in pubs, restaurants, hotels, and visitor attractions \u201cLove British Food\u201d menus in hospitals and care homes Themed menus in universities Promotions, meet-the-producer events, and tastings in shops and markets Special menus across the foodservice sector from restaurants to sports venues An annual competition to find the most imaginative community event What a great idea. This is a total program, not just mouthing some platitudes. Here in the U.S., we should follow their example because we\u2019re going to need these local producers in the future. Not only is it good for the community; it\u2019s also better for the environment. And, in the process, we get food that\u2019s fresher, more flavorful, and more healthful for us. What the British Food Fortnight accents And what food are they celebrating? It\u2019s not just fish and chips, shepherd\u2019s pie, and pasties. The Love British Food Website comprises roughly 100 different main-dish recipes incorporating ingredients native to the British Isles: beef, lamb, pork, the various root vegetables, beans, and greens. \u00a0That\u2019s not to mention the seafood garnered from the local fisheries. The site also highlights almost 30 vegetable dishes along with recipes for sweets, puddings, and breakfast entrees. For example, the main dishes include autumn lamb with blackberries and honey as well as slow-roasted aromatic beef brisket. If fish is your wont, there\u2019s marinated trout with BBQ asparagus and sea bass with asparagus, cherry tomatoes, and basil butter. A lot of food to love Clearly, these selections are well beyond the toad in the hole, kedgeree, or Cullen skink one usually associates with the British Isles. These surely are traditional, beloved dishes, but they don\u2019t necessarily highlight the freshest and most tasty ingredients that could be found in local markets. Confit Cornish Sardines with black garlic risotto is a far cry from rollmops. And you might not expect spaghetti with Cornish crab and cherry tomatoes. Most of us probably wouldn\u2019t turn down a British blue egg and tomahawk steak with burnt spring onions and roasted sweet potato wedges. (Although you might turn up your nose at faggots and mushy peas \u2013 shown above and looking more appetizing than you might guess \u2013 a Welsh specialty that I happened to relish on a trip there.) Many of the recipes are fare that could be found around an American table: Hereford beef stew; harissa mac and cheese; pulled pork with caramelized apples and sage; or smoky barbecue pulled-pork sliders. The main idea behind the recipes and photos is to encourage the audience to try something new and fresh and local. They also encourage the local folks to share their favorite recipes, noting that the joy of food is sharing. Why couldn\u2019t we do something similar here? Imagine a New England Food Fortnight. We have the fish, the farms, and the fruit. Or, better yet, an American Harvest Food Festival. Imagine what we could learn and what we could share. To comment, please click on \u201cRead in Browser\u201d or on the headline to view the blog on the website. You can log in and comment at the end of the blog to share your thoughts and start a discussion. If you\u2019d like to share the blog, click on the Facebook icon or one of the others. Thanks!","og_url":"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/","og_site_name":"Farmboy","article_published_time":"2022-10-02T10:00:00+00:00","article_modified_time":"2022-10-02T14:20:49+00:00","og_image":[{"width":1640,"height":924,"url":"https:\/\/farmboyinthekitchen.com\/wp-content\/uploads\/2022\/09\/faggots-and-peas.jpg","type":"image\/jpeg"}],"author":"kettleso","twitter_card":"summary_large_image","twitter_misc":{"Written by":"kettleso","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/","url":"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/","name":"Royal Treatment for the Food of the British Isles - Farmboy","isPartOf":{"@id":"https:\/\/farmboyinthekitchen.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/#primaryimage"},"image":{"@id":"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/#primaryimage"},"thumbnailUrl":"https:\/\/farmboyinthekitchen.com\/wp-content\/uploads\/2022\/09\/faggots-and-peas.jpg","datePublished":"2022-10-02T10:00:00+00:00","dateModified":"2022-10-02T14:20:49+00:00","author":{"@id":"https:\/\/farmboyinthekitchen.com\/#\/schema\/person\/7d754a624943e2a3d9ab7bdd794b38d7"},"breadcrumb":{"@id":"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/#primaryimage","url":"https:\/\/farmboyinthekitchen.com\/wp-content\/uploads\/2022\/09\/faggots-and-peas.jpg","contentUrl":"https:\/\/farmboyinthekitchen.com\/wp-content\/uploads\/2022\/09\/faggots-and-peas.jpg","width":1640,"height":924},{"@type":"BreadcrumbList","@id":"https:\/\/farmboyinthekitchen.com\/2022\/10\/02\/royal-treatment-for-the-food-of-the-british-isles\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/farmboyinthekitchen.com\/"},{"@type":"ListItem","position":2,"name":"Royal Treatment for the Food of the British Isles"}]},{"@type":"WebSite","@id":"https:\/\/farmboyinthekitchen.com\/#website","url":"https:\/\/farmboyinthekitchen.com\/","name":"Farmboy","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/farmboyinthekitchen.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/farmboyinthekitchen.com\/#\/schema\/person\/7d754a624943e2a3d9ab7bdd794b38d7","name":"kettleso","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/farmboyinthekitchen.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/1279e03b889032d0727ca88532ef5b7f?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/1279e03b889032d0727ca88532ef5b7f?s=96&d=mm&r=g","caption":"kettleso"},"url":"https:\/\/farmboyinthekitchen.com\/author\/kettleso\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/posts\/3471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/comments?post=3471"}],"version-history":[{"count":10,"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/posts\/3471\/revisions"}],"predecessor-version":[{"id":3481,"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/posts\/3471\/revisions\/3481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/media\/3470"}],"wp:attachment":[{"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/media?parent=3471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/categories?post=3471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/farmboyinthekitchen.com\/wp-json\/wp\/v2\/tags?post=3471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}