Organic Restaurants Cedar Falls IA

Organic restaurants are an emerging trend that’s growing because more people want to eat environmentally conscious healthy food made with wholesome organic ingredients. Organic food is pesticide and hormone free. Great tasting organic food has a superior quality you can’t deny. Learn what’s it’s like to live the organic lifestyle and take advantage of the delicious organic recipes that come from grass fed beef, organically produced eggs and organically grown produce; that the organic restaurants in Cedar Falls, IA listed below have to offer.

Cedar Falls Farmers Market
(319) 266-8189
South side of Overman Park on 3rd Street
Cedar Falls, IA
University Avenue Farmers Market
(319) 236-0580
4000 University Avenue
Waterloo, IA
Cedar Valley Farmers Market II
(319) 296-1840
SE Corner of Kimball Avenue & Ridgeway Road
Waterloo, IA
Evansdale Farmers Market
(319) 291-6109
3520 LaFayette Street
Evansdale, IA
Grundy Farmers Market
(319) 404-8697
On 7th Street, East of Courthouse
Grundy Center, IA
Thunder Ridge Farmers Market
(319) 345-6902
2302 West 1st Street
Cedar Falls, IA
Cedar Valley Farmers Market I
(319) 296-1840
Crossroads Shopping Center
Waterloo, IA
Downtown Waterloo Farmers Market
(319) 291-2038
Regions Bank parking lot between E 4th Street & Park
Waterloo, IA
Waverly Farmers Market
(319) 352-3076
Downtown behinde Keller's Furniture; 1st Ave. SE, between 2nd & 3rd Streets
Waverly, IA
Roots Market
319-266-3801
2021 Main St
Cedar Falls, IA
provided by: Organic Food and Green Living

Restaurants of The Future: Can Food Service Really Be Sustainable?

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Restaurants of The Future: Can Food Service Really Be Sustainable? PDF Print E-mail
Written by Jill Ettinger   
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Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed?

Fresheast sits at the border of West Hollywood and Beverly Hills, CA at a busy Santa Monica Boulevard intersection. At a glance, it looks like any other quick lunch spot: counter ordering with tired but smiling cashiers, self-serve beverage coolers, loud music, tables and benches just comfortable enough so that you eat quickly and make way for the next round of hungry patrons. But what you may overlook in this familiar setting is that the ingredients in the Pan Asian cuisine are mostly organic. All meats and seafood are sourced from certified natural purveyors like their organic Shetland Atlantic Salmon, and produce is sourced locally and organic whenever possible. Discounts for bikers and hybrid drivers complement the sustainable/compostable containers and décor. Celebrating its one year anniversary, plans are in the works to expand says representative Juliana Pesavento, "We wanted to see if it could work, first."

Meg Taylor, founder/chef of Los Angeles' Large Marge Sustainables runs a catering business built on fresh, local and organic ingredients; "It's an embarrassment not to source fresh ingredients locally here." So committed, she's even exploring making flours out of regional legumes and grains rather than importing wheat.

"I have no idea how you get around the coffee thing here, though," says Taylor. But even that's not out of the question as rumors of Santa Monica coffee berries could provide a possibility for the small...

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Organic Persimmon Salsa View More
Written by Laura Klein   

This salsa is great as an appetizer served atop a smoked fish like trout or salmon atop flat bread crackers with a dab of crème fraiche . You can also use this to garnish grilled fish, or chicken. As always use as many organic ingredients you can find.

4 small or 3 medium-size firm but ripe organic Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced shallots
1 tablespoon plus 1 teaspoon fresh organic Meyer lemon juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded jalapeńo
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger

Mix persimmons , shallots, lemon juice, basil, jalapeńo, mint, and ginger in small bowl. Season salsa to taste with salt and pepper.

Salsa can be made 4-6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Written by Laura Klein    ...