An article points about the additives, stale and cheap ingredients that go into the making of those bagged chicken stews, eggplants purees and other so-called ‘gourmet stuffs’, which are expensive. The facts provided in Guardian brings out convincing differences between readymade meals from the supermarket and the ones procured from the local farms.
A fact, which stands out true, is that American consumers cannot bring a change in lifestyle to stay alive just for food. Therefore, they can make a difference in the nutritional intake of readymade meals by purchasing them from places, which packs in some nutrition in them.
Admirably enough local farmers have now taken-up the baton of readymade meals for the sake of providing organic, less calorific, preservative-free stuff to their consumers. Given a chance the farm-fresh ready made meals can topple the supermarket labels, but what matters us here is the availability of healthy, ready-made meal with the local producers.
The diners not only get the benefit of eating the seasonal ingredients in the best-cooked way, but also feeling satisfied with the nutrition factor.
Lamb and apricot casserole or mushroom stroganoff from Northfield Farm in Leicestershire; steak burgers, pork and apple burgers, ready-rolled loins of pork and shoulders of lamb from Cranstons Butchers; pork pies from Bristol’s Pieminister, duck breast marinated in red wine and much more, stand-up for what the farmer’s market is giving for variety in the ready-made meals.
