Facebook
Twitter

One Chef's quest to bring fresh seasonal food back to the table....
and back to life.

Educating people on eating fresh, seasonal, from scratch and responsible food.

Tenacious Palate Blog RSS Feed

Hours:
Mon-Fri: 7:00am - 9:00pm
Sat-Sun: 8:00am - 9:00pm

Menus

The Story

Just after the incidents surrounding September 11, 2001 with the economy and morale at a 75 year low, Jill and I were informed that the Oasis Café and Golden Braid Book Store were to be sold to an architectural firm that wanted the building and property for their new corporate office. This would become yet another loss for this neighborhood and spiritual community that had literally made this place an icon for almost twenty years at the time.

Against the advice of almost every legal and financial friend or consultant that we met with, we made the decision to buy the property to continue and improve upon this amazing concept and tradition- a decision that would change our lives forever. Today, we are proud to be the caretakers of this ever-growing energy and friend to more than 21,000 customers in the Inter-Mountain West.

Our mission with the Oasis Café is to provide a healthy and comfortable balance in both our menu and environment. We pride ourselves in making every item with the freshest ingredients possible with nothing ever arriving pre-packaged or pre-prepared days or even weeks earlier, which is the case with most of our national and independent competitors.

Additionally, we have carefully developed a selection of fabulous options that are fabulous for you! We feel a responsibility to ensure that our Vegan and Vegetarian patrons make no sacrifice in choosing the Oasis, and have also incorporated many options for our customers with tastes in all food groups including our fillet that ranks among the top in healthy options here.

Finally, it is important for you to know that while we strive to make sure your experience here is always a great one; we also want to support our global community as well. In sponsoring an orphanage, school and hospital for the poor children of Africa through an emergency campaign we endorse and work with called Reach The Children, we achieve that goal as well. Every meal you eat here helps in some way to feed a child there. Every book or gift you buy here in some way contributes to a gift or an education for a child there.

Because our success here will ensure success there, we ask that if for any reason you feel our level of commitment, service, quality or expertise doesn’t live up to the standards you expect, please respectfully let us know. This is how we will evolve to an even better place. Our campaign to provide outstanding meals and information for hungry people in all walks of life from this side of the planet to the next may not change the world much, but it’s a darn good start and it all begins with you!

Thanks from our family to yours for your continued support,

Sincerely,
Joel and Jill LaSalle

Participating in Fusion Dining Week, June 14 -19, 2010.

Featured food from Bhutan.

The concept of Café Madrid is hundreds of years old. Exceptional food and world class service blended into an intimate & cozy environment, providing a memorable dining experience. Imported from Spain, this concept has become a reality in Salt Lake.

Café Madrid was opened as an authentic Spanish restaurant, owned and operated by Gabrielle McAfee. “Having been a restaurateur in Spain for many years, when I moved to Utah my passion for restaurant service came with me. We have successfully created an authentic Spanish restaurant, in every way, right here in Salt Lake City.”

Offering a complete menu, including tapas, entrées, and deserts, as well as an extensive wine and liquor selection, the flavors and tastes of Spain are sure to please your palate. From our intimate atmosphere and charm to the linen table settings and professional servers, you are assured to enjoy your experience here at Café Madrid.

Participating in Fusion Dining Week, June 14 -19, 2010.

Café Madrid welcomes you to the world of Bhutan, a very small country between China and India.

Café Madrid has been inspired to prepare a special dish, in honor of the refugees living in the State of Utah, June 14th through the 19th, 2010

Kewa Phagsha Tarkari – A combination of sweet and spicy Pork and Potato Curry dish, made with apricot and chili, served over steamed rice. An assortment of banana, coconut, tomato achar, and mango achar will be place on the side to suit your personal taste. Naan bread. $25

Your taste will benefit local refugees.

The official name of the Country is Druk Yul – Land of the Thunder Dragon.

Café Madrid - Salt Lake City

pro⋅gres⋅sive [pruh-gres-iv]
–adj: making progress toward better conditions;
employing more enlightened ideas or methods,
characterized by continuous improvement.

While some refer to the natural family living movement and its associated practices: cloth diapering, co-sleeping, baby wearing, eating whole foods, home birthing, breastfeeding etc., as progressive, they were par for the course for our pioneer ancestors!

I am a stay-at-home mom in Salt Lake City, Utah. I grew up in Midcoast Maine and am a country girl at heart. I have an undergraduate degree in sociocultural anthropology and a graduate degree in teaching social studies. In between degrees I worked as a corporate ethnographer for product design and strategy firms. Where I'm at right now, however, at home with a baby, a small flock of chickens and something tasty on the stove, is by far my favorite career yet. I love sharing my experiences with urban homesteading, natural family living, being an LDS mom, bee keeping, attachment parenting, raw food and whole food cooking, yoga practicing, urban chicken "farming," unschooling and whatever else is inspiring me. I love the internet as a vehicle for connecting like-minded people and creating communities of support and encouragement. I hope that this site can serve to inspire, validate and encourage other women and families who are making similar choices or perhaps to stimulate curiosity in those for whom some of these ideas are new. I invite your ideas, questions, encouragement, stories and thoughts.
Warmly,
Amy

What is a Progressive Pioneer?

Clothesline Sometimes the most progressive ideas are the oldest and simplest, the ones that took place 100 years ago, when no one saw anything revolutionary about them at all. Today there are so many parenting options, so many ways to feed, clothe and care for our children. Many spring from media moguls and business tycoons, others are born in laboratories and research centers. In the midst of all these high tech, color coordinated, safety tested, pediatrician recommended options, the most radical choice can be to simply say, “No thanks.”

When we trust our intuition, and look within, rather than to external sources for the answers, we will often find that the simplest solutions are best. Why feed our babies deconstructed, vitamin-fortified, puffed cereals when we can simply cook up some nice, hot oatmeal, vitamins all intact? Do we really need an entire car seat/carrier/stroller system that makes it entirely possible to go hours at a time without ever touching your baby? Hold that sweet babe tight to your breast, wrapped in a simple cloth as millions of mothers have done before! The latest parenting books urge us to let our babies “cry it out,” when every cell in our body tells us to fold them into our arms and soothe them to sleep. Listen to your body! Forget the cribs, the baby food, the play pens. We women have been doing this for eons. Choose to follow the examples of our pioneer forbears; live simply, live close to the earth and close to your loved ones.

There is a line of reasoning called Occam's razor that states that when faced with multiple theories, the simplest answer is usually the correct one. So it is with mothering, and life in general. When all the world is turning to the latest gadget, the latest expert advice, the latest health fad, we can pioneer the way back to our roots, back to simplicity.

Progressive Pioneer RSS Feed

Scandalously Good Food on a Budget

I'm a fun loving girl, given to flights of fancy and spontaneous purchases. Really.
But when it comes to grocery shopping, my alter ego (Prudence Pennywise) takes over.

I want the freshest ingredients at the best prices, which I use to create healthful, beautiful, fast (who has time?), delicious meals.

My goal is to feed my family of four scandalously good food on about $100 a week.

Get ready to save some pennies!

Prudence Pennywise RSS Feed

PheMOMenon is all about baking and cooking, often with three small children running wild. I am trying to conquer my world, one recipe at a time.

Phe/MOM/enon RSS Feed

Kalyn's Kitchen is a blog about how I'm combining a love for delicious food with a commitment to healthy, lower glycemic eating. These recipes helped me lose over 40 pounds on the South Diet, and I've managed to maintain my weight loss (with a return to phase one every once in a while for a diet tune-up!) My blog has become popular with people who want to try the lower glycemic way of eating, but most people who visit here just come to find great tasting food!

Visit Kalyn's Kitchen.

Kalyn's Kitched RSS Feed

Why it's HOT: A boy blogging about food? Ha! Must be a Brit. But the real reason this blog ranks so high is that it smartly serves up insightful reviews of Utah's best restaurants. And for that, Stuart, I thank you, and my family's family thanks you.

• Home
• About
• Best SLC restaurants
• Calendar
• Contact
• Dining forum
• Restaurant Reviews

A brief introduction

Hi, my name is Stuart and I like food. Sounds like an introduction to diners anonymous… From dining in restaurants to cooking at home through to understanding the origins and techniques of various dishes. The whole arena of food is something I am constantly exploring. It’s an endlessly rewarding adventure, I’m well and truly hooked.

About the site

A labor of love and an ongoing work in progress. I started this site with a clear aim: to become the defacto guide of what’s hot and what’s not here in good old Salt Lake City. Quickly the the scope of the website broadened. Why stop at just restaurant reviews? Hence the gastronomical aspect of the site. Wine, cooking, produce, it is all fair game. Since we launched in 2007, others have also joined in the fun. We now have both regular and one time contributors who submit articles for the site.

About the reviews

Reviews are written in the context of the price point of the restaurant and the fact that we live in SLC not New York or Chicago. If I’m writing about a $40 steak in a premium steakhouse, you can bet we will be much more critical than we were spending $10 in a mom and pop joint. Similarly, we try not to compare our restaurants with other cities, unless there is a clear reason to do so. Salt Lake City isn’t the dining epicenter of the universe.

Restaurant reviews are paid out of our own pocket and we try to dine as anonymously as we can. We do get invited to restaurants to dine for free, and we do also attend press and media events. In these instances we refrain from a full review, and if we do write about the event, make full disclosure of the fact. We try to be as open, honest and transparent as we can.

Contacting us

If you want to get in touch drop us an email to stuart@gastronomicslc.com. We are always excited to hear from people who read the site. In addition, if you want to write for the site get in touch too. The scope of the site is constantly evolving and growing. If it relates to Salt Lake City and the food and beverage industry, our readers probably want to hear about it.

Press releases and marketing

Gastronomic Salt Lake City has been growing steadily since it’s launch in October 2008. As of February 2010 the site routinely welcomes 600 visitors a day contributing to 2500+ daily page views. Moreover we also reach out to readers via twitter and facebook.

If you would like to put your restaurant in front of this food savvy (and hungry!) audience of local diners, please get in touch, we would love to hear from you. Please email Stuart at stuart@gastronomicslc.com

Gastronomic SLC RSS Feed

Offering perspectives on Sustainable Food on Every Kitchen Table - Sugarsnap's vision. Posts cover Sugarsnap Farm, the food we serve, sustainable and regional food systems, food policy and more. Questions? Send us an email.

You can also follow Sugarsnap on Twitter and Facebook.

The Snap Blog RSS Feed

Bite Blog is produced by Anna Lappé with friends and colleagues from around the country.

About

You don’t need to be a climate scientist to be convinced that the climate crisis is real. All it takes, sometimes, is just looking out your window.

With quickly melting ice caps, Central Park daffodils blooming in January, and an estimated 150,000 climate-related fatalities every year, the gravity of the crisis is more apparent every day.

The fight against the climate crisis is certainly the biggest challenge our species has ever faced. How we address the crisis will determine our planetary fate.

While more of us get it–climate change is serious–we’re only at the beginning of the fight to determine what we should do about it.

Take a Bite plunges into the heart of the debate with a powerful message: If we are serious about the crisis, we’ve got to talk about food.

With nearly one-third of all greenhouse gas emissions coming from the food and agriculture sector, we at Take a Bite are here to help you learn about the connection between global warming and the food on your plate and what you can do about it.

Take a Bite provides you with up-to-date info and analysis as well as connects you with experts in the field. Primers will help you understand the connection between the industrial food and the climate crisis and how sustainable agriculture can contribute to climate stability.

At the Bite Blog, I’ll share stories from the road as I travel on the book tour for my latest book, Diet for a Hot Planet.

Check out our site, tap into the resources, connect with us, and take action.

Together we can take a bite out of climate change.

Anna Lappé
author and co-founder of the
Small Planet Institute & Fund

Topics

• Biofuels
• Biotechnology
• Food Industry News & Trends
• Food Policy & Politics
• Forests
• Hunger & Food Crisis
• Local Food
• Meat Industry
• Organic Food & Farming
• Take a Bite News & Events
• Urban Agriculture & Community Gardening

See also the Take a Bite out of Climate Change Website.

The Bite Blog RSS Feed

I really love to cook, and so here I will document all my mishaps and achievements, past, present and future to share with all. My hope is that others will want to share their ideas and recipes.

Delightful Delicacies' RSS Feed

The Pollinating Insects Research Unit (Bee Lab) was founded in the late 1940s as part of the alfalfa seed production unit.  We focus primarily on pollination research with bees.  At this website, you will find information about our staff, programs, and research highlights.  We are located at the Logan campus of Utah State University and our scientists maintain adjunct positions with the USU Biology Department.

Checking on the health of alfalfa leafcutting bees used on an alfalfa seed farm in Corrine, UT.

Mission

The mission of the Pollinating Insect - Biology, Management, Systematics Research Unit is the development of non-Apis bees, for example the alfalfa leafcutting bee and blue orchard bee, as crop pollinators.

Research emphasis areas include the development and improvement of management systems for bee populations, biological studies of bees, plant-pollination systems, and bee biosystematics. Cross-pollinated crops not effectively pollinated by honey bees have been targeted for improved pollination management, and the candidacy of selected pollinator species continues to be evaluated.

Current research on established species, like the alfalfa leafcutting bee and blue orchard bee, is directed toward developing control programs for pests and diseases, improving management that will result in better bee health and demonstrating pollination efficacy and increased producer profitability on "new" crops.

Visit the USDA-ARS Pollinating Insects Research Unit (Logan Bee Lab) for more information.

The gold standard for the best local hot spots around Salt Lake City.

Utah Stories readers and contributors have carefully selected our favorite local spots for restaurants, goods and services. You can trust this guide to find the best of local Utah.

Are we missing anybody? If so please tell us by using the form at the bottom of the page, and we will consider changing the order or add new categories and new businesses.

Table of Contents

Restaurants
Vegetarian
Fine Dining
Cheap and Good
Brew Pubs
Delis
Specialty Subs
Gourmet Burgers
Sushi Restaurants
Asian Cuisine
Indian Cuisine
Thai Cuisine
Pizza
Mexican Food
Canyon Dining
BBQ

Bakeries and Coffee
Bakeries
Big Coffee
Quaint Coffee

Goods and Services
Organic Products
Grocers
Bookstores

Food in an environment that fosters community strength.

Our Farm

We are a family run produce farm located in Cedar City Utah. Our goal is to provide people with locally grown, pesticide free

Peacefield Farm is a small family run farm located just West of Cedar City. Allen, Martha Levie, with their six children provide a variety of vegetables to local residents who purchase a share in their farm.

Peacefield Farm uses organic methods. Our 2010 seasonal shares are now available to purchase. We also have canning shares available.

Introduction to Peacefield Farms CSA.

Buy a Share

• Full Share: $345.00 (feeds 4-6)
• Half Share: $205.00 (feeds 2-3)
• Family Canning Share: $99.00
• Mini Canning Share: $50.00

Visit Peacefiled Farms Buy A Share for complete details.

Produce

Members receive what is ripe and seasonal. An approximation of the produce that will be in our baskets from late June to mid October:

• Early Summer: beets, broccoli, cabbage, chard, leaf lettuce, green onions, peppers, sugar peas, radishes and spinach.
• Mid-Summer: beans, beets, cantaloupe, carrots, chard, cherry tomatoes, corn, crooked-neck squash, cucumbers, eggplant, lettuce (head & leaf), onions, pear tomatoes, peppers (bell & hot), spinach, tomatoes, watermelon and zucchini.
• Fall: banana squash, beans, beets, butternut squash, cantaloupe, carrots, chard, crooked-neck squash, cucumbers, fall lettuce, pumpkin (large, medium, baby), spaghetti squash, spinach, tomatoes, and zucchini.

*With your share, you’ll receive access to seasonal recipes and have the opportunity to participate in garden workdays and our annual CSA Events.

How do I buy a share? Download the Registration Form. (PDF)

Pick-up Time & Place

We will be distributing weekly share baskets Wednesday at 9:30 am at the Main Street Park* (200 N. Main Street).

Other drop locations will be added as we discover areas closer to shareholders’ residences.

About The Farm

John Adams’ Farm

John and Abigail Adams’s Farm had a sign at the entrance that read “Peacefield the farm of a patriot.” We stumbled upon the name after quite a search for the right name that would represent our pursuits and even challenge us in our efforts.

We hope that you will feel the peace that we are striving for at the Levie Family farm in Southern Utah.

Read more about Peacefield Farm on Wikipedia: Peacefield

Methods & Inspiration

We use the Mittleider method and a bio-nutrient fertilizer. We are always learning and adding to Peacefield.

Our current list of farming authors that we draw from are:

• People: Jacob Mittlieder, John Kuntz, Dr. Carey Reams, Dr. William Albrecht and Jerry Baker.
   
• Science: Biological ionization (cationic and anionic relations), paramagnetics.
   
• Soil products: Agrowinn-Minerals.
   
• Soil and plant tools: Pike Agri-Lab Supplies.
   
• Books: Pike Agri-Lab Supplies.

Appenzell, a different kind of farm...

Appenzell Farm is an up and coming farm in beautiful Cache Valley, Utah. We focus on sustainable farming practices that help better the land and our community. We produce all natural fruits and vegetables, and pastured based eggs and meats.

We are currently offering delicious eggs from our happy, open-range, pastured hens and are now taking pre-orders on pastured, humanely raised poultry, and a limited number of pastured turkeys.

Check out the latest of the farm ventures and keep up with the animals on our farm blog which is also displayed below.

Thank you for your support,
The Appenzell Farm Crew

What We Offer

Please visit our Website for more information about our current offerings of Farm Fresh Eggs, Free-Range Broilers, and Fresh Produce.

We are moving quickly to increase our line of pasture based meats, delicious garden fresh produce, and fruit from our orchards. We thank you for support in buying from us which helps us expand our current offerings and expand into new areas.

New products for 2011 will include pasture raised pork, goat, and rabbit, as well as honey and an expanded selection of fruit and produce all to be available per item during business hours or as a CSA farm share. Please let us know if there is a certain product you are looking for. We would love to be your source for all your local produce, fruit, and natural meats.

Products/Crops: ^[?]

Click on the icon for recipes!   ("WSSF" Stands for Winter/Spring/Summer/Fall.)
(Listing from LocalHarvest.org.)

Meats/Livestock: chicken rabbit turkey

Dairy/Eggs: eggs goat milk

raw milk Processed: honey

How to Buy – How to Order

Payment can be made via credit card or any of these items can be purchased or pre-ordered via cash or check at the farm

Broiler Chickens $3.75 lb.
Our free-range broiler chickens are raised in batches and processed every 8 weeks. We sell them fresh the day they are processed. You must be able to pick them up on the farm from 3:00 p.m. to 6:00 p.m. on the day specified.

Pre-ordering is needed to reserve your broiler. The pre-order is $4 per whole chicken. The remaining cost ($3.75 per lb.) is payable at pickup. At this time chickens are only sold whole and fresh the day they are processed.

Poultry CSA Share
Save money and help support our efforts by paying upfront for a monthly supply of chickens. Full share includes 4 chickens each month, and a 1/2 share includes 2 chickens per month available for pickup or at drop-off point May 21, June 18, etc.

Heritage Turkey $4.50 per lb
This year we will be raising a limited number of free-ranged heritage turkeys. We will contact customers individually about the dates available. Whole turkey, $4.50 per lb, (15-20 lbs avg.)

Farm Fresh Eggs
For customers who prefer not to pay cash or check when picking up, you may order here via credit card.

Farmers' Market

Produce available at the Cache Valley Gardners' Market
Merlin Olsen Park, 100 South, 200 East, Logan, UT

Farm Stand

Our farm is currently open for egg pickup on Monday, Wednesday, and Friday from 2:00 p.m. to 6:00 p.m. or by appointment.

About Appenzell

Every time we shop for food we make a choice that affects the world around us. It gives us an opportunity to vote on everything from dependance on fossil fuels, to the cruel vs. humane treatment of animals, to use of chemicals and pesticides to the food’s effect on our health. It is a truly important decision that we far too often take for granted in the name of convenience and deceivingly low costs.

We recognize the many problems with our current food system and are working to become a part of the solution. Such a solution is for us and for farms like ours more of a path we are traveling than a destination we have already arrived at. While we have many years of work and development ahead of us, we are committed to a course that leads to sustainability and utilizes the principles of organic techniques, humane treatment of our naturally raised animals, and a constant renewal and improvement of the land.

We appreciate and depend on your support. As such we are open about our farming practices and are committed to educating the community about what we are doing and why, while also being open to input.

History

Appenzell Farm is a family farming venture founded in 2008. We have long enjoyed the bounties of our own gardens and orchards and decided to start on a path to expand and share these bounties with others.

The name “Appenzell” comes from our ancestral home in the beautiful canton of Appenzell, Switzerland. Our heritage reminds us of what our food and agriculture should and must be. That is simple, natural, and sustainable. We move forward, utilizing valuable modern techniques and technologies while not forgetting lessons from the past.

The Appenzell Team

Appenzell Farm is made possible by a dedicated family team of creative and innovative specialists.

• Jesse Corbridge specializes in the farm marketing and daily operations and more specifically manages the pastured egg and meat side of Appenzell Farm.
• Barbie Corbridge is the gardening and produce specialist.
• Don Corbridge manages the pastures which serve as the foundation of the animals we raise on the farm.
• Lindsey Maughan serves as the official motivator and provider of vision to the farm.
• Brooke Snow is the official photographer and advertising advisor of Appenzell Farm and her work can be seen in all the photos on our website.

Appenzell Farm Blog RSS Feed

A New Way of Farming in the City

Welcome to B.U.G. Farms!

A New Urban Market Farm For Salt Lake City, Utah

Established 2010!

The latest blog entry

This is not your average farm! Backyard Urban Garden (B.U.G.) Farms aims to grow and direct market local, fresh, healthy, and happy food to people in the Salt Lake City, Utah community utilizing urban spaces that would otherwise go unused and unappreciated.

B.U.G. Farms is located throughout the city on a collection of yards, empty lots, and community garden spaces. We grow food in a natural, chemical free way utilizing SPIN farming techniques. We choose to grow only organic and heirloom varieties, no GMO's here!

We will be selling vegetables and flowers at a number of Farmers Markets in Salt Lake City
from June through October.

Stay tuned to our Blog for updates and anecdotes on Farm News, as well as info on how to get a hold of our lovely local produce. Alo check out the new and improving Links page for more info on websites that are B.U.G. worthy!

Please feel free to share your comments, or sign up to our mailing list to get the inside scoop on what B.U.G. is doing, and how to get involved.  We love hearing from you!

   Greens and Veggies will be available beginning June 12, 2010!   

If you live in Salt Lake and would like to purchase delicious, heirloom, locally grown produce from  B.U.G. Farms, come and visit our booth at the Downtown Farmers Market which begins 8am June 12, 2010!  Check back to the website in the days leading up to the farmers market to see where the B.U.G. Farms booth will be located and what exactly will be offered at the market each week!

Or Check out these Restaurants who use B.U.G. Farms microgreens in their delicious meals:

• Pago
• Lugano
• Stoneground

If you go, let them know you are glad they buy locally from B.U.G. Farms : )

Sharon Leopardi is the person behind B.U.G. Farms. Her previous farming experience includes spending a summer working at Mesa Farm Market in Caineville, UT; spending the early part of 2009 WWOOFing in New Zealand, working as a gardener for Wasatch Community Gardens during the summer of 2009 and going garden crazy at her community garden for the past 5 seasons. She hopes to be a part of the local food movement, turning lawns into food producing areas and bringing awareness in her community to the importance of locally, sustainably grown food avaiable to everyone!

Recipes

Check out a variety of recipes on the B.U.G. Famrs Website.

Links

Here is a list of other places on the web that B.U.G. Farms likes!

• http://wasatchgardens.org/ Wasatch Community Gardens is an extremely valuable resource for all aspiring gardeners and food eaters in Salt Lake County. Beyond connecting people with plots of gardening space, they provide dozens of informative and interesting workshops, an amazing youth education program, and fun community events free for everyone. Their website has all sorts of info gems like this one.
   
• http://kenyonorganics.com/ Carolyn and Cory are the duo behind this great Salt Lake City farm business. They offer amazing veggie transplants and seeds grown right here literally in their and other backyards! Their newly completed seed catalog is beautiful and informative.  I highly reccomend buying any plant/seed/food related items from them, so check out their website!
   
• http://www.mesafarmmarket.com/ I spent a perspective-changing 2008 growing season experiencing life on this farm in the desert of southern Utah. Randy Ramsley is a truly inspiring individual and produces "Food From Heaven" on his farm.  I learned a lot of things as an apprentice here, and will never forget the experience and have will have a deep connection to that place for the rest of my life. I never ate better or more locally than I did while living and working at Mesa Farm! I encourage everyone to venture down to this remote spot in Utah for a good conversation, wonderful food, and unique experience at Mesa Farm Market. Or at least check out their website ; )
   
• http://www.spinfarming.com/ SPIN Farming provides a template for a revolutionary way of small scale farming that I think will do a lot to transform unused urban spaces into food producing areas all over the world. I am using mostly SPIN principles for B.U.G. Farms, and their information has been indispensible for the stating of this farm.
   
• http://www.thefarmersgarden.com/ This website is a place for small scale food growers everywhere to post free classifieds to sell, trade, or give away their lovely grown goods. I will be using this site as a tool to sell/trade my extra produce throughout the season, so sign up and keep track, and also check out what other growers have available.
   
• http://www.eatwhatsreal.com/blog/  This is a blog for Amy from EatWhatsReal.com. She and her partner have a large market farm down in Orem, Utah. I met them during a Slow Food Utah event to connect local farmers to local chefs. She wrote a charming blog about B.U.G. Farms, and has a very informative website about eating well and locally. Also check out her farm website called Jacob's Cove Heritage Farm.

Community gardening....growing vegetables and relationships.

Who is Utah G.A.R.D.E.N.S. Inc.

Utah G.A.R.D.E.N.S. Inc. is a non profit community gardening organization formed in 2001.

We are dedicated to enhancing our communities and participants through the development, installation and maintenance of sustainable community gardens and greening projects. By coordinating educational components and civic involvement, we strive to have gardens become places of community building and participant empowerment. We rely on volunteers to help build our gardens and our programs. If you would like to be engaged in a fun opportunity, please contact us.

What is community gardening?

Well, basically community gardening has no set standard to follow. It is simple coming together on a common piece of ground to garden together. It focuses on gardening and on building a sense of friendship among those participating. In many cases, community gardens become community commons, hosting block parties, social celebrations and many fun community building activities. Of course, community gardening also helps give many people in highly urban areas the opportunity to grow their own fresh fruits and vegetables.

Community gardening crosses social barriers. It does not know income guidelines, racial backgrounds, orientations or genders. It brings people together who enjoy being outside in the garden.

What are the roots of community gardens?

Today's "community gardens" are actually the offshoots off "victory gardens". In the early 20th century, much of the food being raised was shipped oversees to feed the allied troops. This created food shortages at home. In both World Wars, victory gardens were encouraged as a way to keep food costs stable while allowing more produce to be grown to support the soldiers. In 1944, when victory gardens were at their height of production, approximately 40% of the nations food was being produced in local gardens. Today, the oldest victory garden still gardening is Fenway Victory Garden in Boston.

Youth Program P.L.A.Y.

To put it simply, our youth gardening program is one of the best programs in the country.

Being perhaps the largest all volunteer based program in the U.S., our youth grow thousands of pounds of food for the needy of the Salt Lake area. What makes this program so succesful is the youth run the gardens. They plan, plant, maintain, harvest and distribute the produce themsleves. Along the way, these teens experience leadership talents, gardening skills, civic responsibilty and environmental stewardship. Many of their opportunities include meeting elected officials, media interviews, taking gardening classes and mastering time management.

To learn more about their program you can go to their web page www.youthgardens.org.

Volunteer

As our 2010 season gets underway, we have many ways you can volunteer.

Adults can volunteer one of two ways. One is with our youth gardening program by coaching area teens who are growing food for the needy. You do not have to have nay gardening experience to do so. The youth work in committees and include many management teams. Some ways you can become involved may include advisor for a committee such as special events, outreach, media relations, education and many others.The average time commitment for this would be about 2-3 hours a week throughout the growing season. As well, if you have leadership skills you would like to share, you can give a one time lesson and help train the youth.
(Please note: to work with the youth program, you must be able to pass a criminal background check.)

Another way adults can get involved is in our fundraising gardens. These gardens will have more adult interaction and can be a great place to make new friends. You are able to volunteer anytime you would like on these gardens with no need to feel obligated to meet any minimum times. As of this year, we have no "traditional" community gardens (individual plots for lease), but are looking to build them in late Fall of 2010 or Spring of 2011.

If you would like to volunteer please use the Adult Volunteer Form, or the Youth Volunteer Form.

Youth can get involved with our program by enrolling in our youth gardening program P.L.A.Y. (Planting Leadership And Youth). This program grows food for the the needy of the area. To learn more, please go to www.youthgardens.org.

Products

As pasrt of our fundraising efforts, we will offer certain products we grow, those that are not being grown for donating to the needy. This may include bedding plants and other plants and garden produce.

Friends Melanie and Jana use the honed skills acquired through college education to create fine treats for any age and any palette.

Treats are made using the best ingredients and kept consistent by great dedication to excellence and ultimate enjoyment.

Highlighted Treats:

• Sweet & Spicy Pretzels,
• Chili Chocolate Popcorn,
• Salted Caramels,
• Cara-Mallow Nut Dreams.

Available at Caputo's Locavore Market.

Overview

Butcher’s Bunches is a one woman operation, run by me, Liz Kennard-Butcher and located in Logan, Utah. I make and produce unique-ONE OF A KIND-low or no sugar Jams and preserves, enhancing their natural fruit flavors with wonderful ingredients such as Amano and Valrhona bittersweet chocolate and more often than not a splash of Cognac, Amaretto, Grand Marnier or some other fine Liqueur!

I am an avid gardener and grow much of my own produce but with the economy of late so does everyone else . . . so, I have decided to take my culinary talents and turn that produce into a wonderful, imaginative and totaly funky line of jams, preserves, spreads or compotes. Call them what you like, but they are legally fruit jams because of the fruit content, lack of dyes, food colorings, and artificial flavorings!

What I cannot grow I buy from local growers in the state of Utah -- Harwood Farms of Springville, Allred’s of Orem, Fryer Farms of Deweyville and a multitude of other local growers. It is very important to me to be able to name the farm that I purchase my produce from. I also source my sugar, pectin, jars, labels, and even my CHOCOLATE from companies within the state of Utah, supporting my own state's economy.

All of my ingredients are fresh and of the highest quality, including world renowned 70% cacao bittersweet Amano chocolate (from Orem, Utah,) Valrhona Coeur d' Guanaja 80% cacao chocolate and Domori Arriba in my chocolate infused jams, as well as Madagascar Vanilla Beans, and spices such as Grains of Paradise from Africa.

My company is based on a love of locally grown and produced products. I support Utah's Own and Local 1st, and use primarily Utah produce in my Jams. I also have recently discovered the wonders of Amano Chocolate and use their different coveture chocolates to complement my jams and spreads. I purchase my sugar from local SMALL distributors as well as my canning jars to support LOCAL businesses and industry as much as I can. I use very low sugar quantities (20lbs of fruit to 1-3 lbs of sugar or NONE at all) or honey/agave nectar to promote a jam that tastes like the wonderful fruit it is made of, not like the sugar products you can buy on the shelves. I also do not use any additives or preservatives in my jam. They will almost always need stirring upon opening! :)

Mission

To support local farms and business in the state of Utah and help them stay in business, no matter what my costs, and provide an excellent, beyond high quality product to you.

Products

Unique, one of a kind flavored, gourmet jams and spreads.

Browse through the pages of my website, taking a few minutes to look at the unique flavors, photos, and events!

Overview

Social Justice Gardens is a University of Utah student service group which has organized and maintains the Community Classroom Garden at Mountain View Elementary School in Salt Lake City.

Social Justice Gardens' purpose is to promote social justice through organic gardening and education. Meetings held at 2:30 - 4 PM on Friday in Honors College (during the regular academic year).

The Social Justice Gardens is focused on environmental justice and education. With SJG, students will work with teachers to develop and integrate social justice oriented lessons into curriculum and tactile knowledge of gardening processes. They will cultivate lasting relationships with students, children and their families who have been historically marginalized from participating in the larger community through community gardening. By helping to build opportunities for families to grow their own produce and teaching children about the dynamics of gardening and the justice behind healthy food, Univ. of Utah students can gain deeper knowledge about social justice and community development in Salt Lake City. Involves direct work in activism, community dialogue, service learning, education, gardening, food security and environmental issues.

Membership is open to all people who are passionate about social justice and gardens!

Levels of commitment can vary, including weekend gardening (2-4 hrs per week), Classroom participation (1-2 hrs per week), and bimonthly events (2-3 hrs). All commitments are flexible but volunteers are expected to be reliable, punctual and responsible for their commitments.

Mountain View's "Community Classroom Garden" Google Group

The "Community Classroom Garden" Google Group is a forum for updates, advice, events and involvement for Mountain View Elementary's Community-Classroom Garden.

This forum is organized by the University of Utah Bennion Center, Social Justice Gardens & Honors College Social Justice Scholars.

Updates

June 1, 2010:

Just wanted to send an update and let everyone know what is coming up for the next month at Mountain View! Bean, corn and squash has been planted in three sisters formation in the back SW corner and we have even gotten some corn and squash sprouts coming up, woot woot!

A SJG representative will be at Mountain View every Friday from 2-5 pm and Saturday from 10-2 pm. These are community gardening days and anyone that wants to come and hang out is more than welcome, just be warned you might get dirty :)

Mountain View is official done with school on June 7th and the summer program begins on June 15th. We are still looking for two or three more volunteers who would like to come out twice a week and work with students in the garden for 5 weeks. You can work with grades 1st-5th depending on your schedule. If you are interested please let us know we would love some extra hands!

Any questions, concerns, comments or compliments should be directed to Andy the assistant director of SJG at a_b_r...@hotmail.com for the next two months.

So come down on the weekends and plant some chilles or come during the week and work with kids or do both! T hank you all for your passion and support, -Ash

May 20, 2010:

The general plan for the summer program is as follows:

• June 14 - June 18 : Lesson topic - Compost
• June 21 - June 25: Visitors to the Garden (bugs, animals, etc.)
• June 28 - July 2: Water, soil, and Garden Structure
• July 5 - July 9: Cultural foods
• July 12 - July 16: Healthy eating

You're free to apply these topics as you'd like for your lessons. I'll be posting the schedule in the next day or so. We have a couple of books with some sample lesson plans for those who would be interested. Also, any supplies you'd like the school to provide should be submitted to Jana as soon as possible.

Thanks for your hard work--I think the program will be a really fun opportunity. –Andy

Mountain View Community Classroom Garden Photos

Mountain View Elementary School

Mountain View Elementary School
1380 South Navajo Street
Salt Lake City, Utah

Mountain View Elementary School is located in an extremely diverse neighborhood in Salt Lake City , Utah. With an ethnic minority rate of 87% our elementary school serves the largest refugee population in the state, 88% of our students are English Language Learners and 94% qualify for free and reduced lunch. Collectively our students speak over 30 different languages and come from countries that span the globe. They have fled war and poverty in places such as Somalia, Sudan, Togo, Liberia and Afghanistan and have come to the United States to build a better life for themselves and their families.

Mountain View Elementary Community Education has been providing students with out-of-school programs and activities for over 12 years, growing to serve over 150 students each day. Students attend classes in Reading, Math, English as a second language, homework help, dance, art, science drama, computers, social skills and sports. Many of these programs are offered through partnerships with community groups and volunteers, helping to teach students about health, the environment, planning for college and much more.

Through Community Education partnerships and programs students are provided with life experiences and activities they may never have had the opportunity to participate in otherwise.

Food Policy Information

• Profile of Food Policy Councils by State
  

  S: Utah Food Council
  Contact: Gina Cornia, Director Utahns Against Hunger
  Phone: (801) 328 2561 or (800) 453 3663
  OR Christi Paulson, co-chair
  Ben Mates, co-chair
  

• Iowa Food Policy Council Archive 2000 - 2006
  The Iowa Food Policy Council's purpose is to provide a comprehensive examination of Iowa's food system and makerecommendations for improvement through public policy change. Created in May of 2000 by Iowa Governor Thomas J. Vilsack through Executive Order 16, and continued through Executive Order 19, Executive Order 29, andExecutive Order 38, the Council consists of 21 citizen members who represent diverse food-related sectors. Seven appointed Ex-Officio state agency advisors also serve on the Council, playing a key role to share information about state agency services, programs, and policies. This public/private collaboration of food system stakeholders and state government agencies creates a unique form of civic engagement due to it's diversity and non-partisan objectivity. For this reason, the Council is able to develop a wide variety of focused, public policy recommendations to enhance the lives and livelihoods of Iowa’s citizens.
   
• Questions Most Frequently Asked About Food Policy Councils
  What is a Food Policy Council?  
  What is a food policy? 
  Why create a Food Policy Council? 
  What can a Food Policy Council do that is not already being done in government?
  What purpose do Food Policy Councils serve?
  Who typically serves on a Council?
  How are Council members appointed?
  How are Councils created and administered?
  What is the best structure or "model" for a Food Policy Council?
  What is unique about a Food Policy Council?
  What are the outcomes?
  What are the costs of starting a Council?
  What is the USDA RMA and what interest do they have in promoting Food Policy Councils?
  What resources are available to help start a Food Policy Council?

Interactive Map of Food Policy Councils, United States

Interactive Map

Here is a link to an interactive map of food policy councils around the country.  Kudos to second year Drake University law student David Benson for putting this together.  This is a work in progress so if you are connected to a food policy council that doesn’t show up on the map, please e-mail me (Megan Sawyer) information so that we can include you.

Click on the “Interactive Map of Food Policy Councils” and you’ll be taken to the map on Google Maps.  It will take a little bit of time to figure out the key and how the interaction works, but you should be able to pull information pretty easily.  Check out your own food policy council and send us an update if we need to change any of the information.

For more and related information, please visit the Food Policy Database.

Megan Sawyer, Information Technology/Web Specialist
phone: (515) 271-2414 e-mail: megan.sawyer@drake.edu

Who are we?

The Salt Lake Food Policy Task Force is comprised of a diverse group of individuals and organizations interested in improving food policy in Salt Lake City. The Salt Lake Food Policy Task Force is working to identify policy and program opportunities which will improve access to more fresh and nutritious food for all Salt Lake residents. The Task Force is also working to identify opportunities to expand urban farming, preserve open space and to empower residents to live more sustainably.

What do we do?

The task force is still very new and we have just started identifying the issues that are important to Salt Lake City residents.

The Food Policy Task Force was convened by Mayor Ralph Becker in October 2009 to recommend and promote sustainable food policy.

As part of the Salt Lake City Sustainable Code Revision project, the task force is currently evaluating existing ordinances that have been identified as creating barriers to food production and nutrition and will recommend policy revisions to expand home gardening and food production opportunities for residents.

What is food policy?

A food policy is any legislative or administrative decision made by a government agency, business, or organization which affects how food is produced, processed, distributed, and purchased, designed to influence the operation of the food and agriculture system. This includes the types of foods consumers have access to, information available pertaining to place of origin, and the rules and regulations which influence many aspects of farming.

Examples of food policies include:

• A decision by school officials whether to purchase foods raised by local farmers;
   
• Regulations for selling raw milk to consumers;
   
• The eligibility standards that allow low‐income residents to participate in food assistance programs;
   
• The regulatory health and safety requirements for food based business;
   
• Food ingredient labeling;
   
• Laws regulating the use of production contracts by corporate meat and poultry operations;
   
• The percentage of a food ingredient which qualifies a food product as being "organic."

(Source: http://www.statefoodpolicy.org/?pageID=qanda#WhatIsAFoodPolicy)

What are the issues?

Our first task has been to understand the city ordinances currently under review. Members of the Task Force have commented and suggested changes to the proposed beekeeping and backyard chicken ordinances.

We hope to offer our assistance to neighborhoods as we move forward and start identifying issues unique to communities within the city.

It is our hope that you will join us in making Salt Lake City a more sustainable and livable city.

Download the Fact Sheet »

Participate in the SLCGreen Mayor's Food Policy Task Force Survey.

See Also in SFUtah: "SLCGreen - Food Production."

I have had several people tell me that they would be really interested in learning how to can using local fruits and veggies so they can continue to eat locally after the CSA season.

I have spoken with the people at the Viking Cooking School in Salt Lake City and have arranged to use their space for 5 different canning classes.

Here is the program:

• July 15th, 6 pm – Apricots
• August 19th, 6 pm – Cucumber Pickles
• August 27th, 6 pm – Berry Jam
• September 11th, 10 am – Tomato Sauce
• September 24th, 6 pm – Salsa

The classes are $80 a piece; you must bring your own jars and lids, and
should run for approximately 3 hours.

For your $80 investment you will receive the use of the kitchen space, instruction by professional canner Rebecca Brenner, and 7 cans/jars of the item we are putting up.

You may pick any of the classes you like or sign up for them all,
there is no minimum requirement.

Space is limited to 8 people per class
so please let me know asap by email if you would like to sign up and
I will email you the enrollment form.

All canning classes will be held at the
Viking Cooking School located at 2233 South 300 East in Salt Lake City.

Download Bell Organic Canning Classes Registration Form. (MS-Word DOCx)

Thank you,
Jill Bell
Bell Organic

"Made in the true artisan style, our cheeses are hand crafted in small batches with the milk from a single day’s milking from a small herd of registered Brown Swiss cows. Absent the luxury of mountain pasture, the cows are fed a diet of rich alfalfa hay and a ration of grains and minerals, free of animal byproducts. Our milk is also rBST free, and with no antibiotics. As the milk’s properties change with the seasons, the cheese changes as well, giving each batch its own unique qualities."

Farmstead Artisan Raw Milk Cheese

Tucked away in the beautiful red canyons of southern Utah, is a peaceful little dairy milking Brown Swiss cows and making some of the finest farmstead artisan raw milk cheese you will ever taste. What makes it special? It starts with carefully selected pure bred Brown Swiss cows and a farmer whose farm is his passion. Brown Swiss Cows are known for their high butterfat, sweet milk, and gentle disposition. This, along with a dedication to their care and comfort lays the foundation for the perfect cheese.

When you really want to impress your guests or you need the perfect gift, or maybe you just want a delicious something to go with a glass of wine in the evening, Finney Farm cheese is the perfect answer.

Our Cheeses

Desert Moon: Natural cheddar infused with Merlot wine and aged about six months. This delightful and flavorful cheese is a great addition to any hors d'oeuvre tray! Aged cheddar with a nice wine aftertaste.

Desert Sunset: We are proud to present our Desert Sunset. It has the fresh delicious taste of southern Utah’s prickly pear cactus apple and our fabulous raw milk cheddar cheese creating its own distinctive taste unique to the desert southwest.

Desert Heat: When southwestern heat comes to mind, we have truly captured it in this remarkable cheese. The fiery heat of the tepin pepper is tamed and showcased in this creamy jack that starts off deceptively mellow then explodes in your mouth with a delightful warmth then dissipates as quickly as it came! Hurry! Limited supply.

Basil Pesto: Basil Pesto at its finest… This cheese fairly sings on the tongue from our smooth creamy jack mingled with the vibrant basil pesto… a match made in heaven!

Pepper Jack: Feeling spicy? Need a little flavor in your life? Try our Pepper Jack Cheese! A savory blend of spicy peppers and a mild jack cheese makes the perfect balance. Hot, but not too hot, you'll know you've found cheese perfection!

Sundried Tomato Pesto: Whether it’s an elegant hors d'oeuvre or an intimate picnic with your favorite wine, Sundried Tomato Pesto will make your next occasion truly special!

Feta: Moist crumbly curd with a clear, piquant flavor and you have a truly memorable feta worthy of your most distinguished occasions. Made with cow’s milk.

Sharp Cheddar: This magnificent cheddar is aged seven years… to perfection; it literally melts on your tongue! Smooth…..Chocolate to the cheese lover.

Cocoa Rind Cheddar: A whole new experience in cheddar, each wheel is hand pressed and rubbed with our special cocoa rub and aged with the natural rind resulting in a firmer, dryer cheddar with a hint of Brazil nut flavor, enticing to the most discriminating palette.

Colby Jack: If you take your favorite cheese and add all the attributes of fresh raw milk, you have something you cannot do without. Smooth and creamy, the flavor is fresh and clean. Delicious!

Certified Raw Milk

We are certified in Utah to sell raw milk.
Utah law requires that the milk be sold "on the farm".
We cannot ship. We sell our milk in single use plastic one gallon jugs for the low price of just $4.00 per gallon.
If you are close to our farm, please stop by.

Here is an article from The New York Times about raw milk, well worth the read!

Renewing America’s Food Traditions

About RAFT

Managed by Slow Food USA, Renewing America’s Food Traditions ("RAFT") is an alliance of food, farming, environmental and culinary advocates who have joined together to identify, restore and celebrate America’s biologically and culturally diverse food traditions through conservation, education, promotion and regional networking.

Founded in 2004, the RAFT Alliance brings food producers, chefs and consumers together to develop and promote conservation strategies, sustainable food production, and awareness of our country's unique and "at risk" foods and food traditions.

We aim to promote and ensure that the diverse foods and traditions unique to North America reaches our tables by means that make our families and communities healthier and our food system more diverse: ecologically, culturally and structurally.

We focus on clusters of foods at risk that we feel we have a capacity to recover, using models of discovery, recovery and sustainability that may inspire others to do similar work.

Learn more about our current initiatives and join us in restoring and celebrating America’s diverse foods and food traditions!
 

Learn More

Why RAFT?

There is an urgent need to maintain the incredible food diversity of North America because of the important ecological, culinary, cultural, and health benefits of biodiversity.

Have you ever eaten a meal rich with juices, flavors, and fragrances that have taken centuries to develop? A delicate, dark red strawberry that was the backbone of the U.S. berry industry, an oily fish that built trade routes in the Northwest, a hot pepper that tells the story of Minorcan immigration to Florida—these are the stories of North American traditions that lie hidden within our foods. Yet many of these foods have been rapidly disappearing from our tables.

With these losses come a decline in traditional ecological and culinary knowledge, and declines in the food rituals that link communities to place and cultural heritage. If these culinary delights persist only in our history books, we will have lost an important cultural legacy and future generations will be deprived of the nutrition and exquisite flavors found in these heritage foods.

Ecological Benefits

Plant and animal diversity sustains healthy ecological relationships and sustainable agricultural practices. This diversity also encourages resistance to pests and diseases, ensuring our food security.

Culinary Benefits

Inherent in a diversity of foods is a variety of aromas, textures, and flavors that increase pleasure and help us along in our pursuit of happiness.

Cultural Benefits

Our daily meals come from the strong hands and creative minds of individuals in food-producing communities. Traditional agricultural and culinary knowledge is passed from one practitioner to the next. This knowledge about how to harvest and cook the plants and animals around us is key to our survival as a species and worth documenting and celebrating.

Health Benefits

Getting nutrients from whole foods that are adapted to the regions in which we live and work helps our resistance to disease, particularly diabetes and heart disease.
 

Initiatives

The RAFT Alliance has developed a set of integrated initiatives that support national and regional efforts to make our food system more diverse, democratic and delicious.

Creating Regional Food Communities

Identifying Foods At Risk

The RAFT Alliance brings local farmers, chefs, fishers, agricultural historians, ranchers, nurserymen and conservation activists together to exchange information, tell the stories of regional foods and food producers, and create publications. Through RAFT, these communities of food producers publish lists of traditional regional foods, telling readers the stories and threats to these foods, and where seeds, nursery stock, or seafood and livestock hatchlings can be purchased to aid in their recovery. The result is the growth of food-concerned communities that are reestablishing healthy local economies. This year, RAFT is focusing its documentation work on the unique and endangered foods of New England and the Great Lakes. To download and help expand RAFT's regional publications listing foods at risk, visit the Resources page.

In 2008, the RAFT Alliance published the first book that addresses the current state of the culinary treasures unique to the North American continent. Renewing America's Food Traditions: Savoring and Saving the Continent's Most Endangered Foods was edited by Gary Paul Nabhan and published by Chelsea Green Publishing. To learn more about this book (and buy it), visit the RAFT Resources page.

Restoring At-Risk Plants and Animals

Heirloom Vegetable Recovery

Building on the successes of seed banks such as Seed Savers Exchange and Native Seeds / SEARCH, who have prevented the extinction of thousands of heirloom fruit and vegetable varieties, RAFT coordinates heirloom food “grow outs” with sustainable market farms. These grow outs help restore regional foodsheds and local economies. To date, over 500 specialty growers around the U.S. have participated, sharing data on growing habits as well as providing ingredients for meals at restaurants, diners, and university cafeterias in communities throughout the U.S. This year, Chefs Collaborative is coordinating a grow out of sixteen New England heirloom varieties with farmers and chefs in Boston, MA, Providence, RI and Portsmouth, NH. Farmers will grow these varieties and chefs will feature these foods on their menus in and around Boston, Providence and Portsmouth this coming fall. Local Slow Food chapters will organize local events to promote these foods and encourage more local growers, chefs and retailers to grow, serve and sell these unique New England vegetables. To learn about the recent kick-off meetings with farmers, chefs and local partners, visit the Slow Food USA blog and RAFT in the News. For more information about the project, contact the Chefs Collaborative.

Heirloom Fruit Tree Recovery

Just as dozens of vegetables, corn and bean seed companies were consolidated and bought out by multi-nationals in the 1970s reducing the diversity available to the public, the same trend has been affecting the fruit and nut tree business since 1995. While there remain a few specialty houses that feature “antique apples” or “heirloom peaches,” they largely cater to a national audience of hobbyists and not to a place-based culture of fruit growers. At the same time, global climate change has induced severe droughts, floods and other catastrophic events, whittling down the number of fruit and nut trees still on the landscape. Native Seeds/SEARCH is leading RAFT trainings of heirloom fruit enthusiasts in the basic skills of cutting, grafting, documenting tree histories, and distributing scion wood of the most flavorful historic fruit varieties. Last year's workshops took place in Sturbridge, MA and Traverse City, MI. This March, Native Seeds/SEARCH hosted a workshop in Madison, WI. Another workshop is planned for later this year. For more information, view the Events page or contact Native Seeds/SEARCH.

This year, RAFT is focusing its heirloom fruit recovery work on apples. To start, we brought together twenty heirloom apple experts from around the country for a day-long summit in Madison, WI to discuss the status of current grassroots efforts to conserve and promote heirloom apple varieties in North America and how to bring them back to our farms and tables. Learn more about this summit on the Slow Food USA blog, the RAFT Events page, and the RAFT in the News page. To see great photos and videos of the summit and accompanying events, click here. We are now compiling the first-ever national strategy for saving and restoring heirloom apples. This document --part manifesto and part manual-- includes a status report on apple conservation and loss, an assessment of causes of loss, and options for conserving remaining apples to bring back to the table as food and cider. To read the draft document, go to the RAFT Resources page.

Heritage Breed Recovery

Modern food production favors the use of a few highly specialized breeds selected for maximum output in a controlled environment. As a result, many delicious, regionally adapted livestock breeds have lost popularity and are threatened with extinction. These traditional breeds are an essential part of the USA's agricultural inheritance. The need for livestock conservation is urgent. The American Livestock Breeds Conservancy (ALBC) leads the RAFT Alliance in documenting endangered breeds with the most commercial potential and working with their producers to restore historical levels of productivity and increase their numbers for sustainable distribution. Using a model developed with the Buckeye breed, ALBC is expanding its poultry breed recovery work to Delaware and Java chickens. ALBC is also focusing on Pineywoods cattle and rare swine breed recovery work. Chefs Collaborative and Slow Food USA are partnering with ALBC to ensure breeds are selected with thought to taste quality and chef and consumer preferences. To learn more about 2009 projects, contact ALBC. To learn about upcoming breeder and producer workshops, visit the Events page.

Celebrating America's Food Traditions

The best assurance for continued diversity in our food supply lies in connecting the stories, flavors, fragrances and textures of these foods to larger audiences, so their eating, purchasing, and recreation habits once again support the food's producers. RAFT celebrations take many forms, from wild foraging expeditions to cooking demonstrations and picnics; from oral history kiosks to radio shows and classroom lessons. What anchors all our celebratory activities is a shared meal, which is the most pleasurable (i.e. effective) way to connect people to the who, what, where and why of their food. To this end, the highest profile projects to date have been “American Traditions Picnics.” These community events feature endangered American fruits, vegetables, meat and poultry identified by the RAFT Alliance, boarded onto the Slow Food Ark of Taste and grown by local farmers. For ideas on how you can get involved, click here.

Slow Food USA's grassroots network of 18,000 members and over 200 chapters are a driving force around the country for organizing local projects and events that recover and promote endangered foods. Slow Food USA encourages its chapters to champion a place-based, endangered food that has an important connection to their community, and work to increase its production, distribution and consumption. That means encouraging farmers to grow/raise it, chefs to serve it, retailers to sell it, and consumers to eat it. Through these projects and events, they are not only recovering biologically and culturally important foods, but also increasing public understanding about the connection between food and place and the importance of biodiversity in a healthy, sustainable and secure food supply. Some of these projects are featured on the Slow Food USA blog (category: biodiversity).
 

Become a Food Detective

Join us in restoring and celebrating America's diverse foods and food traditions!

RAFT partners invite you and your friends—rural or urban, food enthusiast, farmer, fisher, historian, scientist or educator—to help us more thoroughly document the history and current status of America's endangered foods, and propose other foods for listing.

• What place-based foods have unique traditions in your landscape, seascape and culture?
   
• Which of these foods offer flavors, textures and pleasures cherished in the your foodshed that can't be found anywhere else on the continent?
   
• How many of these foods—traditionally foraged, fished, hunted or grown—might now be at risk in their home place?
   
• What can we do to collectively ensure their survival, and to support their original stewards in their struggles toward food sovereignty?

We encourage you to:

• Add, amend or adopt "at risk" foods listed in RAFT publications and become allies with those individuals, communities or cultures who remain their stewards.
   
• Grow RAFT-listed foods in your garden or on your farm.
   
• Organize a field trip to see out the rare foods in your area.
   
• Plan a meal with endangered foods.
   
• Become a seed saver or fruit explorer and organize seasonal events to exchange varieties with others in your community.
   
• Nominate a RAFT-listed food with outstanding flavor and commercial potential to the Ark of Taste, Slow Food's catalogue of delicious endangered foods with market potential.
   
• Encourage a local chef or restaurant in your area to use heirloom or heritage foods.
   
• Adopt a food --Start a recovery project for an endangered food or food production method. Encourage farmers to grow/raise the food, chefs to serve it and retailers to sell it in your community and beyond.
   
• Celebrate the unique foods of your region by hosting an endangered foods meal or American Traditions Picnic.
   

RAFT Resources

Savoring and Saving the Continent’s Most Endangered Foods

Edited by Gary Paul Nabhan, Chelsea Green Publishing

The book profiles more than ninety heritage foods most at risk, detailing their folk histories, their causes of endangerment, the efforts to recover them, and offering historic recipes with which to savor them once they’ve been recovered. The book’s appendix lists over 1,000 unique livestock, vegetables, fruits, fish and game at risk in North America. To order the book, visit Chelsea Green Publishing.

Forgotten Fruits Manual & Manifesto - Apples

As part of RAFT's 2010 "Forgotten Fruits" initiative, this brochure details the history, decline, nursery practices and local restoration efforts designed to bring back the most endangered heirloom apples to orchards, backyards, farmer's markets, restaurants, and home kitchens across the country. Compiled and edited by Gary Paul Nabhan; introduction by Ben Watson

• Download Forgotten Fruits Manual & Manifesto - Apples (PDF - 32 pages, 2.5MB - Published March 2010)

Place-based Foods at Risk in the Great Lakes

This booklet includes a working list of rare place-based foods with unique traditions in Great Lakes landscapes, waterways and cultures, as well as essays from Great Lakes residents who are working to protect and revive these foods. We invite you to add, amend or "adopt" (champion) foods on this list---support those communities that remain their stewards and work to bring these foods back to our tables. Send all list additions and edits to raftalliance@slowfoodusa.org .

• View and download Place-based Foods at Risk in the Great Lakes

Place-based Foods at Risk in New England

This list highlights the rare place-based foods that have unique traditions in Greater New England landscapes, seascapes and cultures. The publication notes which foods are threatened, endangered or functionally extinct, and invites New Englanders to help expand and revise the list, and work to bring these foods back to our tables. This is a working list. We invite you to send all list additions and edits to raftalliance@slowfoodusa.org .

• Download Place-based Foods at Risk in New England and the Maritime Provinces (PDF 4 pages, 480K)

Place-based Foods at Risk in California

This booklet includes a working list of the the rare place-based foods of California and essays from Californians who are working to protect and revive these foods and supporte their food communities. What foods now grown or gathered in California's soils and waters are among those most important to West Coast food history, most vital to California's sustainability, and currently be at risk of disappearing from our tables? We encourage you to add, amend or adopt foods on this list and support those communities that remain their stewards. Send all list additions and edits to raftalliance@slowfoodusa.org .

• Download Placed-based Foods at Risk in California. (PDF 16 pages, 3MB)

Renewing Salmon Nation’s Food Traditions

“Salmon Nation’s (Pacific Northwest's) coastal rainforests, muskegs, mudflat clam beds, Palouse prairies, and river canyons look and feel unlike any other in the world. You can sense the distinctiveness of this eco-region wherever you travel within it—from Alaska, the Yukon Territory, British Columbia, Washington, Idaho, western Montana, Oregon, and northern California. But Salmon Nation also tastes unlike any other place—from its huckleberries and Oregon grapes to its Dungeness crab and alder-smoked salmon…."

To learn about the endangered heritage foods of Salmon Nation and about how to participate in their recovery, purchase this book from our online bookstore or Ecotrust.

Renewing the Native Food Traditions of Bison Nation

This annotated list highlights certain food traditions of Bison Nation (the Great Plains) that could be restored concomitant with the restoration of free-ranging bison to large tracts of the short-grass plains and tall-grass prairies. The RAFT consortium offers this preliminary list to encourage more collaboration among conservation biologists, restoration ecologists, the Intertribal Bison Cooperative, wild foragers, hunters, chefs, nutrition educators and local food system activists. RAFT hopes that discussion of this inventory among diverse parties will eventually lead to more sustainable harvests of the unique, traditional foods of Bison Nation.

• Download Renewing the Native Food Traditions of Bison Nation (PDF 8 pages, 770K)

Seafood Traditions at Risk in North America

A RAFT List for Biological Recovery and Cultural Revitalization

From potlatches and clambakes, to sea shanties and tales told in ice fishing huts, America’s cultural heritage has been built not merely on its fertile soils and mineral-rich mountains, but on its waters as well. That is where some of America’s finest artisans have practiced their traditions of weaving nets and basket traps, carving totem-style halibut hooks, harpoons, floats and lures, constructing stone traps, decoys and crab pots, or shaping canoes, kayaks, dories and pangas….

• Download Seafood Traditions at Risk in North America (PDF, 4 pages, 681k)
• Download Guide to Seafood of the Seri Indians (PDF, 2 pages, 400k)

Heritage Breed Resources

The American Livestock Breeds Conservancy offers a number of educational resources for download. Use these materials to learn more about rare breeds of livestock and poultry and to support the conservation of these animals.

Ark of Taste catalog

The Slow Food USA Ark of Taste catalog profiles over 200 delicious foods in danger of extinction---foods that are threatened by industrial standardization, the regulations of large-scale distribution and environmental damage. Like the foods on the RAFT Alliance regional food lists, Ark of Taste foods are at-risk and place-based. Additionally, they have (1) deep historical and/or cultural roots and a tradition of use in the locale/region, (2) unique/superior flavor, appearance or texture, and (3) market potential. Nominations to the Ark of Taste are vetted by a committee of Slow Food USA members. Read Ark of Taste food profiles, find producers through the LocalHarvest.org directory and download the Ark of Taste nomination form.

• Search for producers of Ark products in the LocalHarvest directory
• Register for the free LocalHarvest directory if you sell Ark products

Audio recordings of Native American Food Producers and Stewards

RAFT partner The Cultural Conservancy (TCC) has documented stories of Native American food producers and food stewards from around the U.S. –individuals who are actively working to maintain, protect, renew and revitalize indigenous foods and food traditions. TCC produced a CD of audio recordings to be used for education and inspiration within Native American communities, to raise awareness about native foods with other food and environmental communities, and to build strategic alliances and initiatives to improve the health and accessibility of native foods to Native American communities. For more information about this CD, contact The Cultural Conservancy.
  

RAFT Founding Partners

American Livestock Breeds Conservancy

The ALBC was founded in 1977 and is headquartered in Pittsboro, North Carolina. ALBC is dedicated to conservation and promotion of endangered breeds of livestock and poultry. ALBC monitors breed populations of ten traditional agricultural species in the US, identify endangered breeds, documents breed performance, and promotes their use. ALBC is the preeminent source for information on genetic conservation in the US and has long recognized that sustainable agriculture is the ideal habitat for many of breeds that are regionally adapted and selected for self-sufficiency.
RAFT Contact: Jennifer Kendall | 919-542-5704

Center for Sustainable Environments

The Center for Sustainable Environments (CSE) was established at Northern Arizona University (NAU) to serve as an umbrella organization for interdisciplinary environmental collaborations and community outreach in the culturally diverse Intermountain West. NAU has a long history of working with communities to integrate scientific knowledge with local expertise, fostering community capacity-building, then engaging varied cultures and constituencies in creative environmental problem solving. In particular, CSE promotes the linkages between biodiversity and agricultural conservation, especially when it retains traditional ecological knowledge associated with cultural diversity.
RAFT Contact: Gary Nabhan (now based at the Southwest Center, University of Arizona)

Dr. Gary Nabhan, the Center's out-going Director, is the founder and facilitator of the RAFT Alliance. Dr. Nabhan is now based at the Southwest Center of the University of Arizona. Visit Gary's website to learn more about his current work.

Chefs Collaborative

Chefs Collaborative is a national network of more than 1,000 members of the food community who promote sustainable cuisine by celebrating the joys of local, seasonal, and artisanal cooking. The Collaborative has held successful tastings and briefings on a variety of issues, including sustainable seafood solutions, grass-fed, free-range meat production, GMO's and animal welfare and safety. The Collaborative provides its members with the tools to run both economically and environmentally sustainable food service businesses.
RAFT Contact: Leigh Belanger | 617/236-5200

Cultural Conservancy

A Native American non-profit dedicated to the preservation and revitalization of indigenous cultures and their ancestral lands, storytelling, and harvesting traditions. The Cultural Conservancy's Storyscape media project focuses on the protection of storehouses of traditional knowledge surrounding nutrition, resources use, farming, foraging, and time-tested sustainable land management practices. The Conservancy strives to preserve and renew this endangered knowledge through ethnographic recordings and by providing technical assistance for tribes to protect their own cultural legacies.
RAFT Contact: Melissa Nelson | 415/561-6594

Native Seed/SEARCH

Native Seeds/SEARCH is a nonprofit conservation organization based in Tucson, Arizona. NS/S works to conserve, distribute and document the adapted and diverse varieties of agricultural seed, their wild relatives and the role these seeds play in cultures of the American Southwestern and northwest Mexico. Started in 1983, NS/S now safeguards 2000 varieties of arid-land adapted agricultural crops. NS/S promotes the use of these ancient crops and their wild relatives by distributing seeds to traditional communities and to gardeners worldwide. 350 varieties grown at the NS/S Conservation Farm in Patagonia, Arizona are currently available.
RAFT Contact: Suzanne Nelson | 520/881-4804

Seed Savers Exchange

SSE, founded in 1975 by Kent and Diane Whealy is the single most effective food crop conservation non-profit in history. SSE’s Heritage Farm permanently maintains and displays 24,000 heirloom vegetable varieties, 700 pre-1900 apples, 200 hardy grapes, and herds of extremely rare Ancient White Park cattle. Since 1981, SSE’s Garden Seed Inventory (Sixth Edition) and similar publications have tracked the availability of all non-hybrid vegetables, fruits, nuts and berries in the U.S. Using Seed Savers Yearbook, SSE’s annually offers members 12,000 varieties of heirloom vegetables, almost twice as many non-hybrid varieties as are offered by the entire U.S. mail-order garden seed industry. Seed Savers Exchange and Heritage Farm have provided the models for organizations and projects in more than 30 countries.
RAFT Contact: Steph Hughes | 563/382-5990

Slow Food USA

Seeking to create dramatic and lasting change in the food system, Slow Food USA reconnects Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. Slow Food USA works to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat. Founded in 1986 in Italy to protect the pleasures of the table from the homogenization of modern fast food and fast life, Slow Food has grown to encompass a worldwide membership of 100,000 members in 132 countries. With 18,000 members and over 200 chapters in the United States, Slow Food USA organizes projects that identify and revitalize foods, farmers and traditions that are at risk of extinction, and promotes an ecological approach to food. Slow Food chapters carry out the Slow Food mission in their communities through local projects, events and partnerships.
RAFT Contact: Jenny Trotter | 718/260-8000
 

Learn More in Detail

• Why RAFT?
• Initiatives
• Resources
• Founding Partners
• Events
• RAFT in the News
• Become a Food Detective

The RAFT Alliance is generously supported by the Cedar Tree Foundation, Lillian Goldman Charitable Trust, and the Ceres Foundation, with start up resources from the CS Fund.

A NEW TASTE SENSATION HITS THE STREETS!

Created and run by seasoned restaurant pros, the Chow truck is all about dishing up complex, crunchy, savory, flavors and textures.

All at affordable prices. As in nothing over $6.
Think California cuisine with a bold Asian influence.
Asian tacos, sliders, and salads with choices from ginger-pineapple pork to tasty tofu with a sambal glaze; flash-fried calamari with tangy fried lemon slices and killer fried cilantro. . . and more.

Healthy. Delectable. Chop-chop Fast!
Find us at ever-changing locations around Salt Lake City.
Get our weekly schedule emailed directly to you!

For the Latest News and to Find the Truck,
visit the Chow Homepage,
find them on Facebook or follow on Twitter.

Who's Chow

Boss Lady | SuAn Chow

In the food world she’s best known as the founder of Salt Lake’s Charlie Chow and ChowMeinia restaurants—two bright spots at the forefront of Modern Chinese cuisine. SuAn’s flair for bringing color and style to Chinese dining in Salt Lake was unprecedented. She sold Chow and ChowMeina in the early 1990s and moved to New York where she furthered her mastery of style as Creative Services director at Joseph Abboud designer men’s wear. Post-Abboud, forays into commercial real estate and success as a product designer as well as liaison between Chinese and American businesses and government entities established Chow as a serial and fearless entrepreneur.

Chef | Rosanne Ruiz

Rosanne is California-grown, with a passion for food. Her claims to fame are many—chef/owner of Sage Grill in Park City, Utah; executive chef at the award-winning Capitol Café in Salt Lake and Buckeye Roadhouse in Mill Valley; chef with the Robert Mondavi Winery Great Chefs Program for 14 years. And that’s not even the whole story. Know this: her food is fresh, honest and superbly executed. No one can conjure up recipes and flash-fry like Chow’s Chef Ruiz.

We Cater Too!

Contact us for private parties and event catering.

Location. Location. Location.

Our location changes daily. Check our Website, Facebook or Twitter for locations.
Get our weekly schedule emailed directly to you!

If you have a business, building or location that will permit us to
park and serve on the property please let us know.

EcoFriendly Foods provides pasture-raised, "beyond organic" meats to consumers at farmers markets and to restaurants. All of our animals were raised humanely on small family farms throughout the Shenandoah Valley, VA. Our sustainable farming model is good for the farmer, the animal, the consumer, the environment and, ultimately, our planet. Want to read a little more about our method of farming? Many answers are found in our posts about our Farming Practices. And you can read a little more about Bev Eggleston and where EcoFriendly Foods came from on our "About" page just below this.

About

EcoFriendly Foods is a company that was founded by Bev Eggleston, a protégé of Joel Salatin, a renowned agricultural lecturer, advocate and pioneer of small ethical family farming and raising pasture-fed animals.

For many years, Bev and Joel worked together farming and spreading the word about the benefits of returning to healthy farming and providing products crafted from these methods. Working for the family farmers, they invested large amounts of time lobbying for national and local legislation to open a venue for farmers who utilize a “holistic” approach to raise, harvest and market their products.

Recognizing the need for marketing “grass-grown” beef, pork, lamb, poultry and eggs, (thus, our "Pasture Pure" term), Bev Eggleston and his wife, Janelle, are committing their energies toward this end. They continue to foster public awareness of the benefits of “grass-grown” animal products by serving consumers directly at farmers' markets and and home buying clubs in the Washington, D.C., Virginia, Maryland and North Carolina areas. Additionally, many of the finest restaurants in Washington, D.C. and New York City now prominently feature EcoFriendly foods on their menu. (Just ask New York Times restaurant critic Frank Bruni!)

EcoFriendly Foods is now a bridge for the marketing and distribution of meat products for farmers who are embracing the successful model of humane and ethical standards for grass-based farming.

In the continuing evolution of this model, the question of humane and ethical standards of handling and harvesting needed to be addressed. In order to build a strong support infrastructure, a USDA certified processing facility was needed. Bev and Janelle purchased a processing plant in Moneta, Virginia which earned USDA certification.

EcoFriendly Foods provides the added benefit to consumers of product accountability, from the farm to their tables, and is proud to be a link between the meadows and the mainstream.

Because of growing public concerns for commercial industrial standards, EcoFriendly Foods offers an alternative and brings together those who are striving for an economical and ecological life style.

Together we can make a sound and sustainable difference in our world. You're not just a customer or a blog reader. You're a part of our story, too. Thanks for being here.

Mission:

To create sustainable networks of enlightened farmers who raise eco-friendly livestock and food crops that nourish people and the land.

Products:

Pastured meats, eggs, and poultry from healthy, happy animals. Always free from hormones, antibiotics, and inhumane treatments.

Our humanely raised, locally produced foods are targeted to enlightened chefs and consumers seeking healthier, more environmentally beneficial alternatives to meat products from large-scale, intensive production systems, which can compromise animal well-being and produce products of less-than-ideal culinary quality.

We do not currently ship our products, but we have plans to make our meats more widely available through a network of buying clubs throughout the Mid-Atlantic Region.

Who we are

As a leading proponent of alternative agriculture, EcoFriendly Foods purchases locally grown, specially bred livestock from a regional network of farmers adhering to strict ethical standards, and processes pork, beef, lamb and chicken at its Moneta, Va., facility for sale to leading East Coast restaurateurs and direct-to-consumers at several regional farmers’ markets.

Who we’re for

Our humanely raised, locally produced foods are targeted to enlightened chefs and consumers seeking healthier, more environmentally beneficial alternatives to meat products from large-scale, intensive production systems, which can compromise animal well-being and produce products of less-than-ideal culinary quality.

How we’re different

EcoFriendly Foods is a pioneer in sustainable, ethical farming and a leader in promoting the growing of pasture-fed livestock. From its farmer network to its USDA processing plant to its legions of loyal customers, the entire organization is driven by a commitment to innovative, environmentally conscious business operations.

Why that matters

As more consumers grasp the impact of our food system’s eco-footprint, the demand for locally grown foods will continue to expand. By providing marketplace access for farmers practicing alternative agriculture, EcoFriendly Foods can capitalize on growing demand for high-quality, locally grown foods that improve the health of consumers and of the environment.

Where our meats are sold

EcoFriendly meats are found in fine restaurants throughout the Washington, D.C. and New York City areas. Want to buy EcoFriendly products yourself? Here's where to find us: Every Saturday 8am-Noon Arlington (VA) Farmers Market at Courthouse and every Sunday 9am-1pm Dupont Circle (DC) Farmers Market.

Watermelons and other vegetables.

{Webmeister's Note: Heard about Green River Produce on KZMU. Requested additional information May 21, 2010.]

	GROWING TECHNIQUES Articles for your interest from Organic Gardening Magazine:
	Asparagus Varieties
	Best-Ever Seed Tape
	Building A Root Cellar
	Bulb Forcing
	Bulb Planting
	Cold Frames
	Companion Planting
	Container Gardening
	Creosote Concerns
	Cutworm Collars
	DIY Copper Tripod
	Desuckering Tomatoes
	Dividing Ferns
	Dividing Plants
	Double Digging How-To
	Drought Tolerant Perennials
	Easy DIY Shade Tent
	Enhance Pepper Yields
	Espalier
	Fall for Broccoli
	Garden Girl TV
	Greenhouse Buyers Guide
	Grow Hotter Peppers
	Grow Huge Tomatoes
	Hanging Basket How-To
	Homegrown Favorite: Swiss Chard
	How Deep Do You Sow?
	How To Blanch Cardoon
	How to Add a Drainage Hole
	Keep It Coming
	Keep Tulips Out
	Know When to Sow
	Lettuce Problem Solver
	Long lived lettuce
	Melting Icebergs
	Natural Daffodil Patterns
	Naturalizing Bulbs
	Newspaper Seedling Pots
	Organic Vocabulary
	Overwintering Bulbs, Tubers, and Rhizomes
	Overwintering Your Favorite Plants
	Plan A Beautiful Vegetable Garden
	Plan A New Garden
	Poisonous Plants
	Predicting Frost
	Pretreatments for Slow-to-Germinate Seeds
	Prime Time for Pruning
	Scott on Live! with Regis and Kelly
	Second Harvest
	Seed Starting Chart
	Self-Sowing Beneficials
	Simple Bamboo Trellis
	Simple Division
	Simple Seed Starting
	Simple Squash Trellis
	Simple Strawberry Pot
	Spring Bulb Flower Project
	Spring Planting Tips
	Starting Seeds with Scott
	Test Garden Favorites
	The Beginner's Guide to Organic Gardening
	The Right Tools
	Transplanting Tricks
	Trellises
	VIDEO: Building Garden Beds
	VIDEO: Starting from Seeds
	Watering Smart
	What is Organic Gardening?
	Window Boxes
	Winter Garden
	Winter Vegetable Gardening
	Your Autumn To Do (and Don't) List

 
Links above open articles in Organic Gardening Magazine.

Organic Gardening Magazine
Published April, 2009

Gardening is not too complex. Almost all of us--probably in grade school--planted a seed in a cup of dirt, watered it, and watched it grow. But creating a garden that produces fresh food and flowers all season is not so elementary, especially to those who did not grow up gardening. So we've compiled this guide to the basics of organic gardening and the keys to success we've learned over the years. When you're done reading, look at your thumb--you may see a tint of green that wasn't there before.

No. 1 Plant Seeds

1. Make your bed. About three weeks before you are ready to plant, after the soil has dried so that it doesn't clump when you pick up a fistful, sink a fork into the earth. Loosen it down to about 12 inches, add a half-inch layer of compost, and rake the surface of your garden until it has no weeds, dirt clumps, or big stones. Over the next three weeks, pull any weeds that come up. Raking and then letting the soil sit for a few weeks brings out weed seeds that were lurking in the soil.
   
   For more information on garden beds, check out this article about raised beds and this video to see how to build a raised bed, or watch this video to see how to turn your lawn into a garden bed.
    
2. Dig a furrow--or not. If you like symmetry and order, carve out a shallow trench with a hoe or hand trowel. But you don't have to plant in rows. You can organize your garden as a grid, with plants at the four corners of each square, or you can choose not to organize it at all. Whichever style you go with, dig shallow furrows or holes for the seeds.
    
3. Water lightly. Moisten but don't soak the soil. Watering before rather than after planting the seeds protects them from being swamped, or washed up and out of the soil.
    
4. Sow the seeds. Spread the seeds through the trench or place two or three in each planting hole. The seed packet tells you how far apart to plant them. If you plant too closely, you can thin them after they come up and, in many cases, eat the thinnings.
    
5. Cover with soil. As a rule of thumb, bury seeds only about as deep as their diameter. Sprinkle soil on top of the seeds, pressing gently to ensure they have contact with the soil. A few seeds, such as lettuce and dill, need light to sprout, so cover them sparingly. (Seed packets tell you if they need light to germinate.)
    
6. Keep moist. Sprinkle water on the seedbed whenever the surface is dry until all the seeds have sprouted.

Key to success: Add compost to planting holes to improve the soil's structure, provide slow-release nutrients, and activate the beneficial microbes in the soil.

Six Essential Tools

• Trowel
• Hand-weeding tool
• Hoe
• Pruners
• Fork
• Spade

No. 2 Transplant

These steps apply to vegetables you get in packs at the garden center, as well as annual and perennial flowers.

1. Dig a hole. Make the planting hole as deep as the plant's container and about double the diameter.
    
2. Water the plant. Give it a drink before planting, because until the roots start growing, they can't draw water from the soil.
    
3. Remove the plant from the pot. Place your hand on top of the pot, with your fingers around the plant's stem. Turn the pot upside down and gently squeeze it or push the plant out from the bottom with your other hand. If you must tug it out, pull it by its leaves rather than the stem (if a leaf comes off, no harm done; damage the stem, and the plant will not survive).
    
4. Check the roots. If the roots have wrapped around and around the plant, gently pull a few loose with your fingers.
    
5. Place it in the hole. Set the plant in the hole at the same depth it was in its pot, generally where the stem meets the roots. Tomatoes are an exception to this rule--plant them deeper.
    
6. Replace soil and then water. Backfill the hole with the soil you removed and press gently to ensure that the roots have solid contact with the soil. Be sure the soil stays consistently moist until you see the plant start to grow.

Key to success: Transplant on an overcast day to give the plants a chance to adjust to their new home without being withered by direct sun.

No. 3 Manage Weeds

Weeds siphon water and nutrients away from your garden plants, they can harbor pests, and they sure can make your garden look a mess. But you don't need to spray toxic herbicides, which are harmful to people, pets, and wildlife, to keep plant invaders out of your organic garden. Use these strategies instead.

Mulch. Keep your soil covered at all times to prevent light from reaching weed seeds. Spread a thick layer (2 or more inches deep) of organic mulch--straw, dried grass clippings, shredded leaves--on your garden each spring and replenish it throughout the growing season. Bonus: The mulch nourishes your soil as it decomposes. For even better weed protection, use several sheets of newspaper, kraft paper (such as grocery bags), or cardboard under these mulches. They are nearly impenetrable by weeds.

Hand-pull. Sounds like a lot of work, we know. But pulling out a few weeds every day or at least every week keeps them from getting out of control and brings you up close to your garden so you can inspect your plants for problems. Keep a bale of straw or a pile of grass clippings on hand so you'll have mulch on demand to help prevent weeds from returning after you've pulled them.

Hoe. Use a hoe's sharp edge to sever weed stems from their roots just below the soil surface. Forget about the square-headed traditional garden hoe for this job--get a stirrup-shaped oscillating or a swan-neck hoe instead. To hoe your garden without cultivating a backache, hold the hoe as you would a broom.

Spread corn. You can suppress the growth of weed seeds early in the season by spreading corn-gluten meal. This works best in established lawns. Corn-gluten meal, a by-product of corn processing that is safe for people, pets, and wildlife, inhibits the germination of seeds and fertilizes at the same time. Bear in mind, once the weeds have grown beyond the sprout stage, corn gluten does not affect them. Also, corn gluten doesn't discriminate between seeds you want to sprout and those you don't want, so avoid using corn-gluten meal where and when you've sown seeds.

Solarize. Where you have a persistent weed problem or you need to clear a thick mat of weeds from a brand-new bed, enlist the sun's help. In late spring or early summer, pull, hoe, or rake out as many weeds as you can from the bed. Then moisten the soil and cover it with a tight layer of clear plastic, weighting or burying the edges. Leave the plastic in place for six weeks so the sun cooks any remaining weed seeds.

Be persistent. This is your most important long-range weapon against weeds. Mulch, and pull or hoe the weeds for a few minutes whenever you visit your garden. Do these things consistently for a few seasons, and you will slowly but surely expel problem invaders for good.

Key to success: Weeds come out easily when the soil is moist, so think of a summer rainstorm as an opportunity to free your garden from a weed infestation.

Use This.....................Not That
Fish and seaweed fertilizer..Miracle-Gro
Insecticidal soap............Sevin
Clove oil herbicide..........Roundup
Compost................. ....Bagged synthetic fertilizer

No. 4 Control Pests

Whenever you see insects in your garden, remember this: Most are no threat to plants, many are even beneficial, and all of them, even the pests that eat your plants, are an integral part of the ecosystem you are cultivating. But what do you do when the pests seem to have the upper hand? You don't want to enforce a "no-fly zone" with pesticides. They're dangerous for you to have and to use, and they harm wildlife and contaminate water. Instead, use safe, organic techniques and products to keep the pests in balance.

Grow healthy plants. The best defenses against insect attack are preventive measures. Pests target weak or unhealthy plants, so choose plants that are suited to the conditions you are putting them in and they'll be less stressed. Don't let plants be too wet, too dry, or too shaded. Use lots of compost, but be sparing with high-nitrogen fertilizers, if you must use them at all.

Integrate, don't segregate. Mix different vegetables, herbs, and flowers together in your beds. This keeps pests from zeroing in on a whole crop of their target plant.

Encourage Pests' Predators. The most effective and natural way to control pests is to rely on the food chain. Plant herbs and flowers among your vegetables to lure predatory insects such as ladybugs and green lacewings, which feed on flowers' nectar while their larvae consume pests. Put out a birdbath to enlist the appetites of songbirds to your cause. Treat toads, lizards, and garter snakes as welcome allies, too.

Build Barriers. Row cover is a woven fabric that lets light, air, and water reach plants, but keeps pests (including deer) away from them. You'll find it in local garden centers, in catalogs, and online. The best-known brand is Reemay.

Target The Treatment. When prevention is no match for infestation, take the time to choose the right organic tool to solve your problem. Start by making sure you have correctly identified the pest and confirmed it is the cause of the symptoms you've found. Consult your local Cooperative Extension office (csrees.usda.gov) if you need help. Then, depending on the pest, you can arm yourself with soap or hot-pepper sprays, horticultural oil, or Bacillus thuringiensis, a naturally occurring bacterium that disrupts the digestion of caterpillars and other leaf-eaters.

Surrender. As we said, insects attack plants under stress. Do you have enough healthy plants to spare the sickly ones? Can you restore sickly plants to robust health so they can resist insect attack? If not, let the pests do their worst, then watch as their predators flock to your garden and protect your healthy plants.

Key To Success: Check the undersides of leaves when applying organic pest control--insects often hide out of sight.

No. 5 Water Wisely

Keeping plants well hydrated is as easy as sipping ice tea on a sweltering day, right? Yes, if you stick to a few simple guidelines.

Pick your plants. When deciding what to grow, choose plants suited to the soil, climate, and site. A plant that grows best in shade, for instance, will demand lots of water in a sunny spot. As you set up your garden, try to group plants according to their water needs, so you can irrigate them efficiently.

Putting down roots. Every plant needs extra attention in its early days. Check newly planted crops frequently, and don't let them wilt from lack of water.

Try early or late. Water your garden in the early morning or in the evening--cooler temperatures mean less moisture evaporates than during the heat of the day. Direct your hose or watering can at the soil around plants to get them the maximum moisture, with minimum evaporation.

Take the two-knuckle test. Before you water, push your index finger two knuckles deep into your garden's soil. Feel damp? If so, don't water the garden, no matter what the plants look like. (Many appear to wilt during high heat.) Also, prioritize your water usage--seedlings, for example, have small, delicate root systems that require consistent watering. Give priority to transplants and newly planted crops, and leave trees, shrubs, and perennials to find water in the soil with their deep roots.

Dig the drip. To use water most efficiently, use a soaker hose (which "weeps" water along its length) or, even better, a drip-irrigation system (which lets you target exactly where you want the water to go).

Weed and mulch. Weeds compete with plants for water. Mulch shields the soil from the baking sun and keeps it moist.

Key to success: Make sure your plants get about an inch of water a week, either from rainfall or you.

Talk the Talk: Planting

Annual: A plant that completes its life cycle in one season. See also: Perennial.

Direct sowing: Planting seeds right in garden beds, rather than in pots first.

Full shade: Less than three hours of direct sunlight each day. Few food crops or flowers grow well in full shade.

Full sun: Six or more hours of direct sunlight each day. Most vegetables need full sun during their peak growing season.

Heirloom: Varieties that have been saved by gardeners and farmers for decades.

Hybrid: A variety created by cross-breeding other varieties for desirable characteristics, such as pest-resistance.

Perennial: A plant that survives (sometimes just its roots) and regrows season after season without replanting.

Soil pH: The soil's alkalinity or acidity is a critical measurement of its hospitability to plants. Most vegetables grow best in slightly acidic (pH 6.5 to 7.0) soil.

Hardiness Zones: The USDA divided the United States and southern Canada into 11 areas based on average minimum temperature. Hardiness zone indicates whether a perennial will survive winter in your climate, and very little else.

Talk the Talk:Care & Feeding

Care & Feeding

Bolting: When temperatures get too warm for lettuce and other greens, they grow a flower stalk and produce seeds. Their leaves then turn bitter and tough. Time for the next crop.

Compost: A decomposed mix of yard waste, kitchen scraps, animal manure, and other ingredients. Known to organic gardeners as "black gold" because it nourishes plants, conditions soil, suppresses plant diseases, and manages moisture.

Deadheading: Removing faded and spent flowers to concentrate the plant's nutrients, water, and energy on producing new growth.

N-P-K: The chemical symbols for nitrogen, phosphorus, and potassium, three macronutrients plants need. You will see the N-P-K ratio listed on fertilizer packages.

VARIETY – A genetically similar population of plants, distinct in one or more traits from other populations.

HYBRID – The offspring of a cross between two or more varieties, usually of the same species.

F1 HYBRID – F1 refers to the “first filial” or first generation offspring. Hybrid varieties of vegetables and flowers are typically F1 hybrids.

OPEN-POLLINATED – A non-hybrid variety, one that can reproduce itself in kind.

GENETIC ENGINEERING – The mechanical transfer of DNA (the stuff in cells that carries the genetic code; the recipe for the plant).

HEIRLOOM – An old variety that owes its present availability to the seed-saving efforts of amateurs.

PELLETED/PELLETING – Seeds that have a coating of an inert, clay-based material that improves the shape, size, and uniformity of raw (natural) seeds for more accurate sowing by hand and machine. The Pelleting material does not harm the seed, soil, or fruit of the plant. As the pellets absorb moisture they split open, allowing immediate access to oxygen for fast, uniform seedling emergence.

PRIMING – A process whereby the temperature range and speed of germination are expanded, as well as additional priming to break light dormancy when needed. Many lettuce seeds, for example, are primed to enhance germination. The priming process, however, decreases the storage life of the seed. We recommend that you purchase only enough primed seed to last one season.

RESISTANT/RESISTANCE – Resistance implies that the variety of vegetable, herb, or flower will resist disease when exposed to a disease-causing pathogen such as a fungus, bacteria, or virus.

TOLERANT/TOLERANCE – Tolerance implies that a variety of vegetable, flower, or herb will perform relatively well when exposed to environmental stresses such as cold weather, hot weather, or drought.

TREATED – Seeds that have a coating of fungicides and/or insecticides intended to protect the seeds from rotting or insect damage in the soil before germination. The treatment of the seeds does not harm the soil, plant, or the fruit. Treated seed products have a “T” at the very end or second-to-the-end of the product part number (e.g., 2487T or 2967TP).

UNTREATED – Seeds that have no chemical treatments. All seeds in our catalog are untreated unless noted otherwise.

Johnny's Glossary of Growing and Gardening Terms

We are dedicated to helping you understand our growing lingo. Below are a list of terms used in the growing and gardening industry. We hope you find them useful.

CERTIFIED ORGANIC: Seeds harvested from plants that are grown organically; i.e., without synthetic fertilizer and pesticides. Most of our organic part numbers have a "G" included with the part number. Look for the OG symbol.

F1 HYBRID: F1 refers to "first filial" or first generation offspring. Hybrid varieties of vegetables and flowers are typically F1 hybrids.

GREEN MANURE: Replenishes organic matter. Nutrients are released into the topsoil as the green manure decomposes. Green manures are often a mix of two or more types of seed.

HEIRLOOM: An old variety that owes its present availability to the seed-saving efforts of amateurs.

HYBRID: The offspring of a cross between two or more varieties, usually of the same species.

INOCULATION: Introducing beneficial bacteria to legumes to ensure the formation of high-nitrogen nodules on their roots.

NON-MT0: Not tested for Lettuce Mosaic Virus. All items not tested will have an N included with the part number.

OPEN-POLLINATED: A non-hybrid variety, one that can reproduce itself in kind.

PELLETED: Seeds are coated with a tough, clay-based material that allows for easier growing and does not harm the seeds or soil. All pelleted products will have a P included with the part number.

PVP: Plant Variety Protected -Unauthorized marketing of seeds prohibited.

RESISTANT/RESISTANCE: Implies that a variety has a certain amount of resistance whenexposed to a disease-causing pathogen such as a fungus, bacteria, or virus.

TOLERANT/TOLERANCE: Tolerance implies that a variety will per- form relatively well when exposed to environmental stresses such as cold weather, hot weather, or drought.

TREATED: Seeds that have a coating of fungicides and/or insecti- cides intended to protect the seeds from rotting or insect damage in the soil before germination. All treated products will have a T included with the part number.

UNDERSEEDING: The practice of using green manures as living mulch. Corn is often underseeded with clover once the corn reaches 2. Clover outcompetes the weeds and provides a green manure after the corn is harvested.

UNTREATED: Seeds that have no chemical treatments. All seeds in this catalog are untreated unless noted otherwise.

VARIETY: A genetically similar population of plants, distinct in one or more traits from other populations.

Johnny's Cover Crop Glossary of Terms

Cover Crop—A crop grown to “cover” the soil and prevent erosion. These crops are grown after the primary crop is harvested. Fast growing annuals are ideal choices.

Green Manure—Replenishes organic matter. Nutrients are released into the topsoil as the green manure decomposes. Green manures are often a mix of two or more types of seed.

Legume—Plants that supply nitrogen through Rhizobia bacteria that live on their roots.

Inoculation—Introducing beneficial bacteria to legumes to ensure the formation of high-nitrogen nodules on legume roots.

Grain—Grown for flour production and grain products like rolled oats, and buckwheat. Easy to grow.

Underseeding—The practice of using green manures as “living mulch”. Corn is often underseeded with clover once the corn reaches 2’. Clover outcompetes the weeds and provides a green manure after the corn is harvested.

Smother Crop—Used in new ground or in weed-infested soil to outcompete the weeds. Buckwheat is a common smother crop.

About Johnny's Selected Seeds Company

Johnny’s Selected Seeds is a privately held, employee-owned seed producer and merchant headquartered in Winslow, Maine, USA. The company was established in 1973 by our Founder and Chairman Rob Johnston, Jr. Johnny’s mission is helping families, friends, and communities to feed one another by providing superior seeds, tools, information and service.

Our products include vegetable seeds; medicinal and culinary herb seeds; flower seeds; cover crops, farm seed, and pasture mixes; fruit plants and seeds, and high quality, problem-solving tools and supplies. We ship throughout the United States as well as internationally. We carry sizes ranging from small to large to suit the needs of home gardeners and small growers as well as retailers and wholesalers.

Pick your own fruit in season.

The park is located in south-central Utah.

From Green River, Utah, take Hwy 24 west through Hanksville; from Richfield, take Hwy 24 east through the communities of Loa, Lyman, Bicknell and Torrey.

The park and campgrounds are open year round. The Visitor Center is open daily (except Christmas Day) from 8:00 am to 4:30 pm with extended hours during the summer season.

Family owned

The Raspberry Patch is a family owned and operated raspberry farm on West Mountain, Utah, just west of Payson. It is a culmination of many years of dreaming, planning, preparing and working on the part of our family to bring to you and your family the freshest and tastiest raspberries around.

Where we are

Our farm is surrounded by wonderful friends, farmers and fruit orchards and is nestled at the base of West Mountain with wonderful views of the Wasatch Mountain range and Utah Valley. Soil conditions and the afternoon shade offered by the peaks of West Mountain make growing conditions for raspberries ideal.

Why pick your own?

Why come out to the country to pick your own raspberries? Simple – Freshness and Value. Our raspberries are fresher than the ones in the store, and they are much cheaper too! Grocery store prices for raspberries can be anywhere from $6 to $10 per pound and are shipped in arriving days after they’re picked - sometimes from out of the US. Because raspberries are soft and spoil quickly grocery store berries can be mushy and moldy. Picking your own ripe berries from a local farmer guarantees freshness at a much lower price, allowing you to stock up on the little gems by canning and freezing. It also supports your local agricultural industry right here in Utah. It’s a win-win for all of us!

Start a new tradition

The best reason of all, though, to come out to the farm is that it’s a lot of fun. Kids love it. They are fascinated by the way nature produces beautiful berries. We encourage families and their friends and other groups (church and civic) to spend a wonderful time at the Raspberry Patch picking berries and creating new traditions. Nothing is more exciting to our family than when we see families and their friends pull up to the farm, climb out of their cars and vans and look around with delight and amazement at the row after row of beautiful green plants full of glorious red raspberries.

Come out to the country

We invite you to bring your family and friends out to the farm and enjoy a fun time picking your own raspberries while also enjoying the panoramic views of our Utah Mountains. Come get a taste of the country and enjoy.

Season

Fall raspberry season starts around mid August and goes to late October when the frosts come and the plants go to sleep for the winter.

Weekly – The Raspberry Patch is open Monday through Saturday (closed Sundays).

Daily – Picking hours are from 7:00am to dusk. Morning hours are better to pick in because it is cooler, but many families come out in the late afternoon or evening when kids are home from school and dad or mom is home from work.

Weather and/or special circumstances can change normal hours of operation or close the farm. Always call before coming out to the farm at 801-465-4284. You will hear a recording with information regarding weather closures or special circumstances that alter normal operations.

Occasionally the fields get “picked out” and the plants need a day or two to rest so they can be ready with new lush red berries for you. They always like a little time to be at their best when you come out. Always call 801-465-4284 in advance for the latest information.

Prices & Picking

$2.00 per pound u-pick. Raspberries are very sensitive and need a lot of pampering. You might say they are a “prima donna” fruit and are easily offended if not given tender loving care. They are high maintenance, labor-intensive and spoil quickly after picking. That is why they are very expensive at the grocery store where you will pay anywhere from $6 to $10 per pound. (For example: $2.99 for a 6 ounce container in the grocery store is the equivelent of about $8 per pound.)

However, our berries are only $2.00 per pound when you pick them yourself. Bring your own shallow containers.

Come on out and pick as many berries as you want. Freeze them and preserve them so you can enjoy them through the winter.

Picking Tips

Picking raspberries is a lot of fun and very rewarding. Our berries love it too. Nothing gets them more excited than when they see you and your family and friends come into the fields. If you listen very, very hard, you may hear them say, “Pick me, pick me!” (Only dogs, very expensive scientific equipment and little children have been known to hear them).

The following suggestions will only make your picking experience more magical:

• Wear a wide-brimmed hat and long sleeve shirt.
• Come dressed for the farm. Older clothes and shoes you don’t care getting stained with raspberry juice are perfect. Our raspberries do not care if you are wearing the latest fashion.
• Wear sunscreen, especially in the late afternoon. Tops of ears and neck are important areas to remember with sunscreen – especially for children.
   
• Insect repellent if you wish
   
• You might want to bring some snacks and water for little ones.
• Bring your own containers. Shallow containers are much better than deep ones. Many customers save their strawberry clam shells or sherbet buckets to pick into. Fastening the bucket around your waist with some twine or rope makes for convenient hands free picking. We do have a few flat boxes for containers if you forget so don't hesitate to ask. But once they're gone, they're gone. You may get containers and flat boxes for free at grocery stores, Sam’s Club and Costco.
• Bring a camera! You will want to take pictures of your family out on the farm.
• Our raspberries love children…who are supervised by moms and dads. Show the kids how to pick the berries.
• Raspberries come in red, yellow and purple, but all our berries are red. Pick only red berries that are ripe to assure the freshest and tastiest berries around.
• Use your thumb, index and middle fingers to create a “tripod” to pick the berries. Take hold of the berry and gently pull. The berry will slide off its cone. If the berry is not ready to be picked, he will tell you by making it harder to pull. Let him be. He will probably be ready the next day or two. When a berry is excited and ready to be picked, it only takes a gentle pull to pull him off the cone. Remember – berries want to be picked, but only when they’re ready.
• And the most important tip of all…is to have a great time. Pick all the berries you can and store them up for the winter in your freezer or in jam.

Raspberry Recipes

U - pick cherries: Monday, Tuesday, Thursday, Friday and Saturday from 8:30 am until 8:00 pm; Closed on Sundays and Wednesdays during cherry season; Bring your own containers; Great for young children;

Blackberry and raspberry picking is by appointment only; Please call after July 27 to schedule;

Bring your own containers to pick in; Empty gallon milk or water jugs work well; Cut the very top out, leaving the handle completely intact; Use a belt and wear the milk jug around your waist so you have two hands to pick with; Each jug holds about 4 pounds of fruit;

Best for ages 10 on up; If you bring young children, please have them pick into your container, as they always smash the berries.

Cherries: June 18 for about 3 weeks; 2009 price is $;65 per pound;

Blackberries: July 27 for 1 month; $2/lb; u-pick or $24 per flat pre-picked;

Raspberries: August 10 until it freezes in October; $2;25/lb; u-pick or $26 per flat pre-picked.

Payment: Cash, Check.

Directions: Take I-15 exit 250. From the north turn right at the light, and immediately turn left. From the south turn left at the stop sign, go under the overpass, through the light and take the first left. Stay on this road (9600 South) for 3 miles. Turn right onto 6000 West. Go north one mile and turn to the left with the road uphill again. Take the first right onto the deadend road. I am the second house (8722 South 6200 West) on the left at the end of the road.

We have planted 200 peach trees and should have u-pick peaches available in about 2012 or 2013. (UPDATED on PickYourOwn.org: June 21, 2009)

Open:
M-F: 8:00 am to 7:00 pm
Sat: 8:00 am to 8:00 pm
Sun: closed

M. J. Miller's Farm & Orchard grows and sells beans, beets, broccoli, carrots, corn (sweet), cucumbers, eggplant, melons, nectarines, peaches, peppers, plums, pumpkins, raspberries (red), raspberries (Spring, red), raspberries (Autumn, red), raspberries (yellow), raspberries (Spring, yellow), raspberries (Autumn, yellow), summer squash, winter squash, tomatoes, other vegetables. 

Price list as of 1 June 2010 

Pick Your Own Open: Summer and Fall. Payment: Cash, Check. (ADDED to PickYourOwn.org: August 31, 2009)

Recipes & Canning

Open:
Monday through Friday, 3 pm to dark,
Saturday 8 am to 3 pm; Closed Sunday.
If you want to pick earlier in the day, please call to make arrangements.

Blackberries, raspberries (Autumn, red), already-picked produce (of the pick your own crop)

Our berries are usually available August, September and well into October (until the first hard frost).

Directions: From I-15 take the 257 exit (Spanish Fork exit) and go South on Main Street to 400 North. Turn left and drive about 3 miles to 2100 West, Mapleton. (400 North Spanish Fork changes to 1600 South, Mapleton.) turn right on 2100 West. Our home and berry patch is the third farm on the right. Click here for a map and directions.

Payment: Cash, Check.
Call to place an order or for extra information.

(ADDED to PickYourOwn.org: July 28, 2008) (UPDATED: August 28, 2009)

Open: Monday to Saturday 9am to dusk.

Directions: From 1-15 take th Alpine/highland exit and head east go 2 miles at the Center street light turn right or south. go around the round-a-bout and continue east. We are the house on the next corner. Our address is 590 E 3200 No. also a county address of 10800 No 7600 W.

Click here for a map and directions.

Payment: Cash, Check.

apples, pumpkins, Honey from hives on the farm, already-picked produce (of the pyo crop)

(ADDED to PickYourOwn.org October 19, 2009)

Golden delicious apples. You pick, bring your own boxes, 2004 prices: $10/bushel.

Day Farms grow asparagus, beans, eggplant, peppers, pumpkins, strawberries, tomatoes, Other fruit or veg, Honey from hives on the farm, and prepicked produce.

Day Farms also provides restrooms and hosts school tours. Payment: Cash, only.

Crops are usually available in April through October.

Open

Produce Stand:

• April & May Monday to Saturday from 9 am to 1pm & 3pm-7pm.
• June (call for information).
• July-Sept Monday to Saturday from 9 am to 7pm
• October Monday to Saturday from 11am-6pm

Pumpkin Hayrides

• 3 wks. in October Monday, Wednesday, Friday 4pm-7pm & Saturday from 1-7

Crops

• Asparagus: April & May
• Strawberries: June & Sept
• Tomatoes, Green Beans, Bell/Chili/Hot Peppers, Egg Plant & Tomatillos: Aug-Sept
• Pumpkins: October

Picked Produce

• Asparagus: April and May
• Sweet Corn: July-September
• Green Beans, New Potatoes, Yellow Squash, Zucchini, Cucumbers, Tomatoes, Watermelon, Cantaloupe, Peaches: Aug-September
• Storage Potatoes, Storage Onions, Winter Squash, Pumpkins, Mini-pumpkins, gourds, Indian corn, straw & stalks: October
• Honey: Aug-Oct.
• Apples: Oct.

Open Monday through Sunday 11:00 a.m. - 9:00 p.m.

At Paradox Pizza we believe in the basics. We know that the highest quality ingredients make the best-tasting pizzas.

All of our salads, soups, pizzas and breads are handmade fresh daily. You will taste our commitment to quality with every bite.

Paradox Pizza promises to create our food using only the best and freshest ingredients. All of our meats are natural and humanely raised. We use regional and organic products whenever possible, while still offering you an affordable dining option. We are proud to recycle, compost and use packaging made from renewable, biodegradable materials.

Paradox Pizza is located on the South end of town between Chile Pepper Bike Shop and Moab Brewery. Our delivery area extends from the Colorado River on the north and Holyoake Lane to the south, with Millcreek Drive as our eastern boundary.

The best pizza around and they use locally grown ingredients! Thanks Paradox Pizza!
— Customer comment...
 

PickYourOwn.org
Find a pick-your-own farm near you!
Then learn to can and freeze!

This website provides local listings of pick your own (also called U-pick or PYO) farms in the United States, Canada, Britain, Australia, New Zealand, South Africa and other countries.

There are crop calendars for each local area to tell you what is available to pick throughout the year, local weather forecasts and really easy illustrated directions to show you how to make jam, jelly, salsa, pickles, spaghetti sauce, applesauce, apple butter and 150 other recipes with step-by-step directions to can, freeze, dry or preserve the harvest.

Our listings come from a variety of sources: consumers writing in to recommend a farm, the farmer's themselves and state agriculture departments. We update and add listings every day. Of course, we're always looking for more to add, so we welcome your recommendations! Customers can recommend a farm here and farmers can add (or update/correct) their own farm's listing by clicking here! And journalists looking for information for a story about pick-your-own farms or home canning should see this media resources page for more information.

How to find a Pick-Your-Own farm

Whether you call it pick-your-own, PYO or U-pick, it's easy to find one near you! There is a purple "Start here" button (at the top of the left of every page) on the Customer's Menu or on the top right of the header). You then select your local area (country, state/province) and then region/county or local metropolitan area. Just scroll down the page that appears, to see tree farms, lots or events listed by county.

The search engine (see the Search link at the top right of each page) can be helpful, too.

You can also find a related fruit or vegetable festival (like a tomato festival, corn fest, blueberry festival, strawberry festival, an applefest or more) or even an Easter Egg hunt!

(Listings as of May 15, 2010. Be sure to check the PickYourOwn.org Website for the most current listings.)

U-Pick Farms and Orchards, sorted by county

Remember: ALWAYS call (or follow the link to the farm's own website, if the name is a blue link) to confirm the information before you go! They may close, run out or change events, times, etc. without notifying me!

Cache County

• Paradise Valley Orchard - Apples, pumpkins, raspberries, rhubarb, winter squash, pumpkin patch-pick in the field, pumpkin patch- already gathered from the field, and prepicked produce, gift shop, picnic area
  9971 South Highway 165, Paradise, UT 84328. Phone: 435-245-6203. Email: pvorchard@gmail.com. Directions: 1.1 Miles south of the town of Paradise on Highway 165 going towards Avon; Click here for a Google map link then click on View Larger Map. Crops are usually available in September, October, November, December. Open: Sunday through Saturday Sunrise to Sunset Payment: Cash, Check. Free Range Eggs Fresh Unpasturized Apple Cider Local Raw Honey. Playground, picnic area and restroom facilities are available. Dogs are welcome! (UPDATED: May 26, 2009)

Davis County

• Day Farms - asparagus, beans, eggplant, peppers, pumpkins, strawberries, tomatoes, Other fruit or veg, Honey from hives on the farm, and prepicked produce, restrooms, school tours
  2500 W. Gentile Road, Layton, UT 84041. Phone: 801-546-4316 And for a map to our farm, click here. Crops are usually available in April through October. Open: Produce Stand: April & May Monday to Saturday from 9 am to 1pm & 3pm-7pm. Produce Stand: June (call for information). Produce Stand: July-Sept Monday to Saturday from 9 am to 7pm Produce Stand: October Monday to Saturday from 11am-6pm Pumpkin Hayrides: 3 wks. in October Monday, Wednesday, Friday 4pm-7pm & Saturday from 1-7 Asparagus: April & May, Strawberries: June & Sept, Tomatoes, Green Beans, Bell/Chili/Hot Peppers, Egg Plant & Tomatillos: Aug-Sept, Pumpkins: October Payment: Cash, only. Picked produce: Asparagus: April and May. Sweet Corn: July-September Green Beans, New Potatoes, Yellow Squash, Zucchini, Cucumbers, Tomatoes, Watermelon, Cantaloupe, Peaches: Aug-September Storage Potatoes, Storage Onions, Winter Squash, Pumpkins, Mini-pumpkins, gourds, Indian corn, straw & stalks: October. Honey: Aug-Oct. Apples: Oct.

Salt Lake County

• Farnsworth Farms & Cider Mill - apples, eggplant, pears, peaches, peppers, plums, tomatoes, Cider mill (fresh apple cider made on the premises), prepicked produce, gift shop, restrooms, school tours
  11228 South 700 East, Sandy, UT 84070. Phone: 801-571-0858. Email: farmboy@xmission.com. Directions: Look for the big red building about 100 yards west of the road. We replanted most of our orchard in the spring of 2008. These little trees will take a few years to grow and begin producing. The only fruit trees that we have for the public to pick are about 75 golden delicious apple trees. We will still have everything else available to sell that we will bring in from our other farms. And for a map to our farm, click here. Crops are usually available in August, September, October, November, December. Open: Monday thru Saturday 10:00 am to 6:00 pm, closed Sunday. tomato, corn, and eggplant – August 22 to mid October or the first frost; apples, peaches, pears, plums – Sept 12 to end of harvest in mid to late October; fresh pressed apple cider starts September 12 and will continue until the apple supply is gone sometime in the spring; School field trips are available from September to mid October. Payment: Cash, Check, Visa/MasterCard. The Great Pumpkin Festival – Friday & Saturdays in October (weather permitting) from 6:00 pm to 8:00 pm. We will be watching "Charlie Brown's The Great Pumpkin" outdoors, so bring your favorite chair and a blanket. We will have hot cider and doughnuts available as well as a pumpkin patch and other great produce. (UPDATED: August 18, 2008)
  A visitor writes: "They are also a Cider Mill. They press their apples, and sell the cider out of a little store that they have on the property. "

Sevier County

• Unnamed Orchard - apples
  800 S 450 E, Monroe, Utah. Phone: 435-527-1865. Golden delicious apples. You pick, bring your own boxes, 2004 prices: $10/bushel.

Utah County

Southern Utah County (South of Provo)

• Bronsons Apples - apples, pumpkins, Honey from hives on the farm, already-picked produce (of the pyo crop)
  590 E 3200 No., Lehi, UT 84043. Phone: 801-471-6338. Email: drhoades_24@yahoo.com. Open: Monday to Saturday 9am to dusk. Directions: From 1-15 take th Alpine/highland exit and head east go 2 miles at the Center street light turn right or south. go around the round a bout and continue east. We are the house on the next corner. Our address is 590 E 3200 No. also a county address of 10800 No 7600 W. Click here for a map and directions. Payment: Cash, Check. (ADDED: October 19, 2009)
   
• Maple Mountain Greenhouse and Strawberry Farms - strawberries
  1550 West 2600 South (Hwy 89), Mapleton, UT 84664. Phone: (801)-380-6673. Or Phone: (801)-491-6602. Email: strawberryfarm03@msn.com. Open: See their website for current hours. Prices in 2008 were $2.50/lb you pick, $3.50/lb we pick. Please call for availability and current prices!  We are closed for the 2009 season. Please try back next year. Thank you for your support. We hope you have a nice summer. We do however, still have lots of "Strawberry Hanging Baskets for sale. Take one home and have berries till the first frost. Come see us in the greenhouse!!! (UPDATED: June 09, 2009)
   
• McBride Briar Patch - blackberries, raspberries (Autumn, red), already-picked produce (of the pyo crop)
  1849 S. 2100 W., Mapleton, UT 84664. Phone: 801-367-0755. Email: mcbrideberrypatch@msn.com. Open: Monday through Friday, 3 pm to dark, Saturday 8 am to 3 pm; Closed Sunday; If you want to pick earlier in the day, please call to make arrangements. Directions: From I-15 take the 257 exit (Spanish Fork exit) and go South on Main Street to 400 North. Turn left and drive about 3 miles to 2100 West, Mapleton. (400 North Spanish Fork changes to 1600 South, Mapleton.) turn right on 2100 West. Our home and berry patch is the third farm on the right. Click here for a map and directions. Our berries are usually available August, September and well into October (until the first hard frost). Payment: Cash, Check. Call to place an order or for extra information. We have such a good crop, appointments are not necessary at this time. (ADDED: July 28, 2008) (UPDATED: August 28, 2009)
   
• MJ Millers Farm and Orchard - beans, beets, broccoli, carrots, corn (sweet), cucumbers, eggplant, melons, nectarines, peaches, peppers, plums, pumpkins, raspberries (red), raspberries (Spring, red), raspberries (Autumn, red), raspberries (yellow), raspberries (Spring, yellow), raspberries (Autumn, yellow), summer squash, winter squash, tomatoes, other vegetables,
  5759 W 11300 South, Payson, UT 84651. Phone: 801-465-2493. Email: mjmillersfarmandorchard@gmail.com. Open: Summer and Fall days are Monday thru Friday, 7 am til 7 pm. Directions: Click here for a map and directions. Payment: Cash, Check. (ADDED: August 31, 2009)
   
• Phelps Berry Farm - blackberries, cherries, raspberries (Autumn, red), walnuts, already-picked produce (of the pyo crop)
  8722 South 6200 West, Payson, UT 84651. Phone: 801 465-4408. Email: shaunaphelps@gmail.com. Open: U - pick cherries: Monday, Tuesday, Thursday, Friday and Saturday from 8:30 am until 8:00 pm; Closed on Sundays and Wednesdays during cherry season; Bring your own containers; Great for young children; Blackberry and raspberry picking is by appointment only; Please call after July 27 to schedule; Bring your own containers to pick in; Empty gallon milk or water jugs work well; Cut the very top out, leaving the handle completely intact; Use a belt and wear the milk jug around your waist so you have two hands to pick with; Each jug holds about 4 pounds of fruit; Best for ages 10 on up; If you bring young children, please have them pick into your container, as they always smash the berries. Directions: Take I-15 exit 250. From the north turn right at the light, and immediately turn left. From the south turn left at the stop sign, go under the overpass, through the light and take the first left. Stay on this road (9600 South) for 3 miles. Turn right onto 6000 West. Go north one mile and turn to the left with the road uphill again. Take the first right onto the deadend road. I am the second house (8722 South 6200 West) on the left at the end of the road. Click here for a map and directions. Cherries: June 18 for about 3 weeks; 2009 price is $;65 per pound; Blackberries: July 27 for 1 month; $2/lb; u-pick or $24 per flat pre-picked; Raspberries: August 10 until it freezes in October; $2;25/lb; u-pick or $26 per flat pre-picked. Payment: Cash, Check. We have planted 200 peach trees and should have u-pick peaches available in about 2012 or 2013. (UPDATED: June 21, 2009)
   
• The Raspberry Patch of West Mountain - raspberries (Autumn, red),
  5781 W. 11450 S., Payson, UT 84651. Phone: 801 465-4284. Alternate Phone: 801 360-0040. Email: amy@westmountainraspberries.com. Open: Monday through Saturday, 7:00 am to 8:30 pm; Basically dusk to dawn; Closed on Sundays. Directions: Take Payson exit 250. Go West, past bowling alley, about three miles. Then, South on 5600 West for another three miles. Click here for a map and directions. Bring your own containers; Families are welcome; Raspberries will produce well into October and through several mild frosts. Payment: Cash, Check. (UPDATED: August 21, 2009)
  A visitor writes on August 11, 2009: "we found them last year and loved it so much we are going back this Saturday" (Suggested by a visitor, ADDED: August 11, 2009)

Northern Utah County (north of Provo)

Wayne County

• Pioneer fruit farms - fruit
  Superintendent, Capitol Reef National Park, HC 70 Box 15, Torrey, Utah 84775. Phone: 435-425-3791. E-Mail: care_superintendent@nps.gov Pick your own in season. The park is located in south-central Utah. From Green River, Utah, take Hwy 24 west through Hanksville; from Richfield, take Hwy 24 east through the communities of Loa, Lyman, Bicknell and Torrey. The park and campgrounds are open year round. The Visitor Center is open daily (except Christmas Day) from 8:00 am to 4:30 pm with extended hours during the summer season.

Hours for 2009/2010 Season
Store hours: Sunday - Friday: 1pm - 6pm
Saturday: 8am - 7pm
The 2009/2010 Season will begin September 11, 2009.
We'll have: apples*, cider, eggs, pumpkins* and corn*
* u-pick available
Self serve egg box operated year round

We are a family run apple orchard in Cache County Utah. In the fall we have apples, fresh unpasteurized apple cider, pears, pumpkins, free range eggs and more.

We offer u-pick apples to allow you to experience “the harvest” and knowing your apples are the freshest possible. Please be respectful of the orchard and others.

Picking is at your own risk.

Playground, picnic area and restroom facilities are available.
Friendly dogs welcome.

Farming Practices: naturally grown, conventional, grass fed/pastured.

U-pick rules:

1. Both of your feet must be on the ground at all times. NO CLIMBING ladders, trees, stools or buckets.
2. Sampling is encouraged, one apple per variety. Please throw your core into the bucket provided.
3. Apples that you pick but are damaged should be thrown into the bucket provided.
4. Please do not pick more than you intend to purchase. We provide appropriate sized boxes and bags. Don't overfill boxes. Lids should close completely.
5. Have fun and be safe.

Harvest schedule 2009

NOTE: all varieties available for u-pick

Apple Variety ........... Approximate Harvest Date..... Notes
Jon Grimes................ September, 2nd week
Williams Pride........... September, 2nd week
Redfree..................... September, 2nd week
Pristine...................... September, 2nd week
Gravenstien .............. September, 2nd week ...........First harvest will be 2010

Gala......................... September, 3rd week
Honeycrisp............... September, 3rd week
McIntosh.................. September, 3rd week
Honey Gold.............. September, 3rd week............First harvest will be 2010
Macoun.................... September, 3rd week ...........First harvest will be 2010

Jonathan................... September, 4th week
Cortland.................. September, 4th week
Wealthy................... No crop this year
Liberty..................... September, 4th week
Empire..................... September, 4th week

Red Delicious........... October, 1st week
Haralson.................. October, 1st week
Golden Delicious...... No crop this year
Crispin..................... October, 2nd week
Rome Beauty........... October, 3rd week

Products/Crops: ^[?]

Click on the icon for recipes!   ("WSSF" Stands for Winter/Spring/Summer/Fall.)

Vegetables: pumpkins summer squash winter-squash Fruits: apples

rhubarb Dairy/Eggs: eggs

Processed: cider honey   preserves

Paradise Valley Orchard RSS Feed

We are a 100+ year old local ranch in Salt Lake and Summit County raising quality all natural chemical free beef in a sustainable manner. We offer both corn and grass finished beef. Our cattle are never given growth hormones, steroids, or animal byproducts of any kind.

Casual Fine Dining & Catering
Gourmet Southwestern Cuisine

Karl and Michelle Kelley opened the Desert Bistro in September 2001 in a little space on Center Street in Moab, UT. In March 2005, we made the move from Center Street into the historic ranch house at Moab Springs Ranch. We're now located at the north end of town: 1266 N Highway 191.

The ranch house has 2 quaint dining rooms and a beautiful patio for outdoor dining, weather permitting. There is also a wine cellar which can be used for private parties of up to 20 or for additional seating during bad weather. We offer a comfortable, relaxed atmoshpere where you can enjoy a flavorful dinner with friendly and attentive service. All of our dishes are handcrafted in-house with sauces made to order.  A complete wine list, full bar, fresh bread and homemade desserts will round out your dining experience.

Dinner is served seasonally from early March through mid-December. Reservations are not required, but might be a good idea depending on the time of year. Occasionally we will close for a private party or may be closed a day or two per week during slower periods of the season.

Please feel free to call for availability, reservations or any questions about the menu.

Locally Sourced Produce

The Desert Bistro is one of the local restaurants buying local produce from the Youth Garden Project in Moab.

Desert Bistro Owners

Karl and Michelle opened the Desert Bistro in September 2001, shortly after moving to Moab. They are avid skiers and moved to Utah in 1994 to enjoy that wonderful, deep, fluffy powder for which Utah is well known. After one winter, they were hooked and spent the next 7 years exploring the Wasatch Mountains while working at the Alta Peruvian Lodge where they ran the food & beverage department. During that time, rock climbing became a passion for the two - they climbed quite a bit around the area and also traveled as much as possible, including many trips to Moab to climb those vertical cracks...ouch, so painful! Moab always had a special feel to Karl & Michelle. When faced with jobs becoming seasonal up in Salt Lake City, it wasn’t difficult to figure out that Moab was the next spot to live, explore and become home. Once in Moab, Karl & Michelle explored the desert and mountains climbing, biking, hiking, skiing, running, dirt biking and kayaking...so much to do, it’s only difficult to figure out WHAT you want to do!

Opening the restaurant was a dream come true for Karl who is the Chef and has cooked professionally since he was 17 years old. Karl grew up in Franconia, New Hampshire where his parents owned and ran a small chain of grocery stores. He grew up in the stores and became a butcher in younger years - his dad thought it would be a good idea for Karl to learn some recipes and preparation for all of the meats they handled, so Karl spent a couple of years “learning the trade” as an apprentice under Chef Murry Noys (ex-Culinary Institute of America instructor) at the Franconia Inn. It didn’t take long before Karl realized that he wanted to pursue a career in the kitchen. Having grown up skiing, Karl wanted to head out west and did so as soon as possible. He never had a hard time finding work in kitchens and was fortunate to have worked under some extremely qualified chefs through the years in California, Colorado & Washington. Karl was the executive Chef at Crystal Mountain in Washington when he met Michelle who had signed on as a server at Crystal Inn so she could learn to ski while finishing up her last year of college. Michelle did learn to ski under the excellent tutelage of Karl and the pair has been together ever since, working together in restaurants always a common theme. From Crystal Mountain, they moved to Taos, New Mexico for a year before landing in Utah.

Living in Moab and running the Desert Bistro has been a very fulfilling experience for Karl and Michelle. They feel fortunate to have their days to explore and play in the desert, then work in the evenings. Winter in Moab is pretty quiet, so the restaurant is closed December through February. This has enabled Karl and Michelle to travel and ski throughout those months...the best of all worlds!

Desert Bistro Artwork

Local artists have adorned our walls with their artwork: Petroglyph panels and oil paintings by Rod Galer; Black & White photo prints by Chris Conrad; Framed photographs of Moab area by Chef Karl Kelley. Most of the metal art throughout the restaurant was made by Earth Studio.

It is easy to update your market information for the 2010 USDA National Farmers Market Directory. Here is how:

• Click on "Continue" and a brief form will appear asking for information about your market for the USDA National Farmers Market Directory.
   
• Complete this form, and click on the "Submit" button. Providing the information will take you no more than 10 minutes. You will receive verification that your information has been included in the USDA National Farmers Market Directory.
   
• Please double check that your email address is current and correct as it will be included in the USDA Market Managers Database.

If you encounter any problems completing or submitting the form, please email us at farmmkt@msu.edu. In your email, be sure to provide your name and a telephone number where you can be reached.

If you have any questions concerning the process for updating the Directory, please contact us at: directoryupdates@ams.usda.gov

If you are with a state farmers market association or a state department of agriculture we have a special page for you at www.statefarmersmarketsupdate.com

If you manage more than five markets you will receive a special email indicating the process by which you can update the information for the markets that you manage. If you do not receive that email please email us at farmmkt@msu.edu.

Remember, the deadline for registering farmers markets with the USDA National Farmers Market Directory is June 4, 2010 at 5:00 PM Eastern Time.

Farmers' Market Directory Surveys:

• Farmers' Market Managers or Operators
• State Farmers Market Association or State Department of Agriculture

Since 1857, The Atlantic has shaped the national debate on politics, current affairs, and cultural trends. Dedicated to bold, independent, diverse, and highly reasoned perspectives, our writers, bloggers, and critics—including James Fallows, Andrew Sullivan, Corby Kummer, Jeffrey Goldberg, Virginia Postrel, Mark Bowden, Caitlin Flanagan, Ta-Nehisi Coates, and numerous others—deliver fresh thinking to help readers see their world anew.

Mission: "The Atlantic Monthly will be the organ of no party or clique, but will honestly endeavor to be the exponent of what its conductors believe to be the American idea."
—James Russell Lowell, from The Atlantic Monthly's "Declaration of Purpose", November 1857

Keep up with the latest developments from your favorite bloggers on the Atlantic Food Channel.

The Atlantic Food RSS Feed

Supporting the Local Economy

Utah's Own – Local First Utah – Slow Food Utah – ReDirect Guide
 

Eating Locally Grown Food

100 Mile Diet
 

Looking After Those That Feed Us

Local Harvest - Co-op Directory Service - Organic Kitchen
 

Community Supported Agriculture

CSA Utah - SLC Downtown Farmers' Market
 

Grow Your Own

Put Community in Gardening

American Community Gardening Association – Wasatch Community Gardens
  

Affordable Organics

B.U.G. Farms – Utah Food Co-op
 

If You Eat, You Qualify

One World Café – Seeds of Hope
 

Community Food Co-op

Community Food Co-op of Utah
  

Co-op Locations

Community Food Co-op of Utah
  

Acknowledgements

The Local Guide to Healthy Eating in Salt Lake City was created May, 2010 by
Jason Thornton and Megan Maxfield as part of the Salt Lake Community College course
"Business 2200" taught by Melodee Lambert.
A Business Communications Service-Learning Project.

The Guide was produced by Jason Thornton and Megan Maxfield in partnership with Slow Food Utah. It represents initial efforts to establish a "Slow Food on Campus" chapter at Salt Lake Community College. Slow Food Utah greatly appreciates the work they have done, and is looking forward to growing
Slow Food on Campus at SLCC. 

Download Local Guide to Healthy Eating in Salt Lake City (PDF) » 

Publishers of renewable energy, sustainable living, organic gardening, and progressive books since 1984.

For 26 years, Chelsea Green has been the publishing leader for books on the politics and practice of sustainable living. We are a founding member of the Green Press Initiative and have been printing books on recycled paper since 1985, when our first list of books appeared. We lead the industry both in terms of content—foundational books on renewable energy, green building, organic agriculture, eco-cuisine, and ethical business—and in terms of environmental practice, printing 95 percent of our books on recycled paper with a minimum 30 percent post-consumer waste and aiming for 100 percent whenever possible. This approach is a perfect example of what is called a ”triple bottom line“ practice, one that benefits people, planet, and profit, and the emerging new model for sustainable business in the 21st century.

Founded in 1984, Chelsea Green Publishing is regarded as the preeminent publisher of books on sustainable living. With well over 400 titles in print, its best-selling titles.

We are determined to keep Chelsea Green independent and to create a business model that will reflect, at as many levels of structure and function as possible, our commitment to sustainability. As a business, we are dedicated to what Paul Hawken calls "restorative economics," built around an integrated concern for intellectual capital, social capital, natural capital, and financial capital.

The business of publishing may be undertaken for any number of defined purposes: providing popular entertainment, building the culture's body of knowledge, giving an audience to academic research, or giving voice to non-commercial literary, political or artistic work. Publishers specialize accordingly, but "the industry" is most widely known for its entertainment sector, owned by international, multimedia conglomerates.

Given what's going on in the world today, it has never been more important that the oppositional voices of independent publishers be preserved. The consolidation of mainstream media into ever more gigantic entertainment empires threatens the essence of democratic debate and freedom of expression.

Chelsea Green sees publishing as a tool for effecting cultural change. Our purpose is:

to stop the destruction of the natural world by challenging the beliefs and practices that are enabling this destruction and by providing inspirational and practical alternatives that promote sustainable living.

We seek to promote better understanding of natural systems as a global commons. We seek to empower citizens to participate in reclaiming the commons, to serve as its effective stewards, and to help mitigate worldwide social and environmental disruptions.

We seek to build a community of new voices that will empower and inspire individuals to reduce their ecological impact and to participate in the restoration of healthy local communities, bioregional ecosystems, and a diversity of cultures.

READ MORE »

Slow Food Related Content

• Featured Food & Health Books
• Featured Gardening & Agriculture Books

Latest Food & Health News

WATCH: Cow in Boston Common for Raw Milk Drink In Posted by dpacheco on May 10th, 2010.	ANNOUNCING: Poisoned for Profit Now Available Posted by dpacheco on May 7th, 2010.
Raw Milk: Questions and More Questions Posted by dpacheco on Apr 25th, 2010, 3:16pm	WATCH: Carlo Petrini: The Earth Is Not an Infinite Resource, Part 2 Posted by dpacheco on Apr 19th, 2010.
Beating Obesity Posted by dpacheco on Apr 16th, 2010.	Evidence Strongly Suggests BCM7 Protein in Milk May Cause Developmental Problems Posted by dpacheco on Apr 14th, 2010.
LISTEN: Simran Sethi Interviews Food Not Lawns Author Heather Flores on Oprah.com Posted by dpacheco on Apr 12th, 2010.	Off the Meaten Path: An Excerpt from Sustainable Food Posted by dpacheco on Apr 2nd, 2010.

View all Food & Health News »

Latest Gardening & Agriculture News

ANNOUNCING: The Farmstead Creamery Advisor Now Available Posted by dpacheco on May 5th, 2010.	Wake-up Call: Roundup Weed Killer Leads to Tenacious New Superweeds Posted by dpacheco on May 4th, 2010.
Is This Factory Farming's Tobacco Moment? Posted by dpacheco on Apr 17th, 2010.	The Many Roles of a Tree Posted by dpacheco on Apr 16th, 2010.
WATCH: Carlo Petrini: We're stressing the Earth, we're tiring it, and we're taking away its soul Posted by dpacheco on Apr 13th, 2010.	Eliot Coleman: Creating a Root Cellar Posted by dpacheco on Mar 28th, 2010.
Joel Salatin on Edible Radio Posted by webeditor on Mar 25th, 2010.	WATCH: Addressing the Injustice of Global Food Distribution: A Primer Posted by dpacheco on Mar 19th, 2010.

View all Gardening & Agriculture News »

Be a Part of Chelsea Green!

  Find us on Twitter

  Get helpful tips from GreenTweet

  Join the Conversation on Facebook

  Check out our videos

  Subscribe to our RSS Content Feeds

Chelsea Green Full Feed

Chelsea Green News

Chelsea Green Community Blogs
ChelseaGreenTV
ChelseaGreenRadio

Chelsea Green Full RSS Feed

We are a small farm ran by three young brothers (and their mom and dad). We sell fresh eggs and garden produce to friends and neighbors. We are hoping to expand our business this year by organizing a farmers market in our small town. We have had many people tell us that our chicken eggs are the best eggs they have ever tasted! If you are interested in fresh eggs or produce please give us a call or stop by and see us.

Farming Practices: naturally grown, conventional, grass fed/pastured

Farm Stand

Schedule and Location:
10,000 North 400 East, Neola, Utah
Look for the house with the small red barn out front and the "Fresh Eggs For Sale" sign.
Eggs are $2.00 a dozen

Products/Crops: ^[?]

Click on the icon for recipes!   ("WSSF" Stands for Winter/Spring/Summer/Fall.)

Vegetables: cabbage sweet corn cucumber green beans hot peppers lettuce onions peas potatoes pumpkins

radishes salad greens salad mix spinach summer squash sweet peppers swiss chard tomatoes winter-squash zucchini Fruits: apples

apricots Meats/Livestock: goat rabbit Dairy/Eggs: goat milk

(This Local Harvest listing was last updated on Apr 25, 2010)

Cache Valley Community Garden 
Helping Cache Valley be a little more green...

Need a place to grow fresh produce at low cost?
Want to learn more about home food production?
Come and join us at the Cache Valley Community Garden.

A 200 square-foot gardening plot, just $30 for the entire growing season:

• Irrigation is provided
• All plots will be tilled at the beginning of the growing season
• Free public transportation is available
• Gardening tools are available

We hope you have an excellent experience and welcome any suggestions from participants.

For More Information:

• Download the 2010 Application (PDF)
• Download the 2009 Flyer (PDF)
• USU Extension, Cache County, Horticulture

WCG's Sharing Backyards

Would you like to get to know your neighbors better, and participate in a special new project? Very soon, we will be rolling out our new Sharing Backyards Program, which will connect people who wish to garden but do not have the space, with people who own land but do not wish to garden. Stay tuned!

Want to Grow Your Own Food?

Would you like to grow your own healthy, fresh, organic food and connect with your neighbors? Connect with a land-owner in your neighborhood who has some space to share through a new project: Sharing Backyards.

Looking for land?

To find land to garden on use your mouse to look for the tree icons. To move the map to the North, South, East or West, click your mouse on the map and move it up, down, right or left. Once you've found a tree icon that you are interest in you can click on the icon and a description of the land will appear on the screen.

Once you've found land that you are interested in sharing, click on the tree icon and send that person a message using the link in the description.

Or, click the button called "add new listing" located at the top left of the Sharing Backyards map. Choose the option "I am looking for space" and fill out the requested information.

Salt Lake Valley "Sharing Backyards" Map

Sharing your land?

To post land that you wish to share click the button called "add new listing" located at the top left of the Sharing Backyards map. Choose the option "I am sharing my backyard" and fill out the requested information.

Or, look for a binocular icon. This is a listing of a person who is looking for land. Click on the icon to read their description. If you are interested in sharing your yard with this person, click on their icon and send them a message.

To view the live version of the Salt Lake Valley "Sharing Backyards" map please click here!

LifeCycles Project Society - Sharing Backyards Program

All About Sharing Backyards

Imagine a world where everyone has plentiful access to healthy, local, organic food. The goal of the sharing backyards program is to further that goal by making sure that anyone who wants to garden and grow food for themselves can. One of the biggest barriers to growing food in the city is access to land. A full 40% of North Americans do not live in single detached housing where the yard space is unequivocally theirs. The other 60% who do have access to land in the cities often leave it underutilized.

Sharing Backyards encourages urban gardening by connecting those who have space to garden and are willing to share with those who would like to have a gardening space. The program makes maximum use of city space by making sure that even those who dwell in apartments, condos, and shared housing have ample place to garden. It connects neighbours of different socio-economic conditions together in a atmosphere of trust while doing something that beautifies the homeowner's yard and provides food for everyone.

So what makes an effective sharing backyards program? Location, location, location! Our program links people who are geographically close to each other. A garden that is close to where the gardener lives is more likely to receive the love and care it needs to thrive. Our system uses web-mapping technology to deliver a very intuitive interactive online map where users can instantly see which listings provides a potential partner.

Local Partners

The Sharing Backyards system's lifeblood is our local partners. We partner with local community organizations to help administer the program and champion the sharing of backyard space locally. We actively seek out local partners and give them administration of their local "Sharing Backyards Program".

Local partners are also given materials to help them promote the program locally and ideas on how to engage with people who might be unable to access the online listings. We also provide a forum for local partners to interact amongst themselves.

Our Project Sponsors

The following companies have made contributions to Sharing Backyards. Please contact them to set up a business relationship with them. They are making the work we do possible.

• Victoria, BC: Hemp and Company
• Washington, DC: Eat Well DC

To find out more about becoming a Sponsor to our project in your area, please click here. We have a dynamic scale of options available to those willing to support our work.

Visit Sharing Backyards Homepage.

See Also

THUMB UP: Green thumb » Everyone's probably heard of Internet dating services. Well, now there's a local Web site that makes matches of a different kind.

Sharing Backyards puts people who have space in their home gardens together with folks who want to work the earth but don't have enough soil of their own. It's operated by Wasatch Community Gardens on its Web site www.wasatchgardens.org. Click on the "Garden" tab.

The program uses an interactive map to match prospective gardeners with garden owners in Salt Lake, Weber, Summit, Cache and Utah counties. The idea is to put neighbors together in the garden. People who have more land than they can work by themselves can get help from people who don't have a garden to work in. There's no screening of applicants. People have to do that themselves. And they have to decide how to share the harvest. But it could be the beginning of beautiful friendships.

— The Thumb, Salt Lake Tribune, May 8, 2010.

The Student Organic Farm at Utah State University is a student-run organization aimed at providing educational opportunities and fresh, organic produce (variety of fresh vegetables, occasional berries) for the surrounding community.

Mission Statement: "To establish a student-led organic farm that promotes a healthy community and sustainable environment through food production, education, outreach and advocacy."

Buy Produce

The students and faculty sell produce from the farm at the Taggart Student Center Patio, on the USU Campus, on Wednesday's from 11:00 a.m. - 2:00 p.m. Produce is sold at prices that most stores sell their produce for. Profits from sales are used for upgrades at the farm.

Produce is also available through CSA membership.

Community Supported Agriculture

CSA "shares" can be purchased to receive weekly produce for twenty-two weeks. A full share can provide vegetables for a family of five each week. Half shares are also available.

CSA Share Prices: Full share: $528 – Half share: $308

Volunteering

There are dozens of ways you can get involved with the farm and contribute to a great cause! Volunteering is a great way to learn the ins and outs of organic farming, make new friends with common interests, and get your hands dirty working the land. USU students with a high level of interest should consider taking PSC 2800 Fundamentals of Organic Agriculture and PSC 4900 Student Farm Practicum for credit.

Volunteers can help with the numerous jobs on the farm and learn about the workings of planting, growing, and harvesting. Volunteer work can be done at any time and for as long as the volunteer would like. Volunteers will receive portions of the harvest.

Volunteer hours are as follows:
Tuesdays: 11:15 to 2:45
Wednesdays: 3:30 to dark
Thursdays: 3:30 to dark
Saturdays: 8 to 2
Potential volunteers should contact Dr. Reeve

History

Background

In the spring of 2008 Dr. Jennifer Reeve, Dr. Dan Drost, and over thirty USU graduate and undergraduate students broke ground on the USU Student Organic Farm. The farm, which was the brainchild of Dr. Drost, provides a “hands-on” student laboratory for teaching students about best practices in organic farming and gardening. Students volunteer their time to plant, weed, harvest, and market vegetables and fruit. Although Dr. Reeve and Dr. Drost provide guidance, the farm is run by the student volunteers. The farm provides an opportunity for students to acquire the many skills critical to creating a successful market or backyard garden. The farm’s produce is sold on campus every week and also at the Dale and Adele Young teaching greenhouse. Proceeds go to support the student farm in terms of operating expenses, equipment purchases and modest student stipends.

Successes

This summer the student farm successfully ran a forty member Community Supported Agriculture (CSA) program. Members of the community paid in advance to receive weekly shares of produce throughout the growing season. This allowed us to employ five students as farm managers over the course of the season. These students oversee the day to day running of the farm and co-ordinate volunteer activities. We are always looking for dedicated students interested in becoming farm mangers. These students are picked from our most committed volunteers.

Vision

We ultimately envision creating a cross-disciplinary curriculum that will link the practical experience of growing and harvesting food with food preparation, nutrition and health as well as creating a practical training in gardening for future agricultural educators. Towards this end we are discussing plans with faculty from the department of Nutrition and Food Science and the department of Agricultural Science, Technology, and Education to link some of their classes with the student farm, create small, demonstration gardens on campus, develop student-led workshops for schools and the community, and stimulate student interest in growing and consuming fresh fruit and vegetables.

Current Class Offerings

PSC 2800 Fundamentals of Organic Farming (3 credits) spring semester PSC 4900 Organic Farm Practicum (1 credit) spring and fall semesters. This course can be taken continuously as many times as a student wishes.

Future Needs

Despite our success a number of challenges remain. One challenge is a lack of infrastructure. By increasing the farm’s infrastructure we can also increase the window when students can grow and market produce. Thanks to a donation from the USU Sustainability Council we were able to build two hoop houses for season extension. However, we currently have no year round or culinary water supply at the farm or bathroom facilities. A user-friendly irrigation system as well as a deer fence may prove necessary. We’d also like to erect a small building on site with a vegetable washing area, cold storage, and a classroom. Ultimately we will need to invest in more faculty or graduate student teaching hours in order to realize the full potential for cross-disciplinary teaching at the farm. Student farms are springing up as part of university programs across the country and a growing body of research shows that the experience of growing your own vegetables leads to greater vegetable consumption and improved health.

Additional Information

Sign up to receive weekly updates about the farm by joining the Studentfarm listserve which provides Student Organic Farm updates on produce and volunteer opportunities.

For any other information or questions, please email the following:

• Dr. Jennifer Reeve – Questions about the farm, how to get involved, and the related USU courses (PSC 2800 and 4900).
• Blake Beyers – Questions about on-campus produce sales or purchasing a CSA share.
• Julie Sheen
• Kristin Lindstrom

The USU Student Organic Farm is operated by Dr. Jennifer Reeve, Assistant Professor of Organic and Sustainable Agriculture, in the Utah State University Department of Plants, Soils and Climate.

See Also:

• "Organic is In" – October 1, 2009, Utah State Today Online News.

Guided by the belief that every life has equal value, the Bill & Melinda Gates Foundation works to help all people lead healthy, productive lives. In developing countries, we focus on improving people’s health and giving them the chance to lift themselves out of hunger and extreme poverty. In the United States, we seek to ensure that all people—especially those with the fewest resources—have access to the opportunities they need to succeed in school and life.

Agricultural Development Overview

Approximately 1 billion people live in chronic hunger and more than 1 billion live in extreme poverty.
Many are small farmers in the developing world. Their success or failure determines whether they have enough to eat, are able to send their children to school, and can earn any money to save.

Small farmers in the developing world face many challenges:

• Their soil is often degraded from overuse.
• They lack quality seeds, fertilizer, irrigation, and other farming supplies.
• Their crops are threatened by diseases, pests, and drought.
• When small farmers do manage to grow a good crop, they frequently lack access to markets.

Funders have sharply cut their international aid to agricultural development over the past few decades.
The majority of agricultural research and technology doesn’t reach or benefit small farmers in the developing world. In sub-Saharan Africa, agriculture employs two-thirds of the population but accounts for only 4 percent of government spending.

There is little support for women, who do the majority of the work.
In developing countries, women do up to 80 percent of the work on farms, like the planting, harvesting, and processing. They are responsible for both producing the food and preparing it for their families. Yet women farmers receive only 5 percent of extension services and are underrepresented in training programs. There are also few women in agricultural research and policy-making positions.

Improvements in agriculture help people in poverty improve their lives.
When small farmers are able to get more out of their land and labor, their families eat better, earn more money, and lead healthier lives. In Asia and Latin America, improvements in rice and wheat crops several decades ago doubled yields, saved hundreds of millions of lives, and contributed to long-term economic growth. This “Green Revolution” showed it is possible to reduce hunger and poverty on a large scale but demonstrated the importance of focusing on the environment and the needs of small farmers.

We’re working to help small farmers flourish on their farms and overcome hunger and poverty.

The Broadway Pharmacy and Market in downtown Salt Lake City has long offered filo dough, grape leaves, feta and other imported Greek goods. But now the shop has upgraded to include fresh local produce and Utah products. The walk-in cooler that once was used for beer is now filled with fresh fruits and vegetables. The market shelves also carry 20 new Utah-made products including My Dough Girl Cookies, Clifford Farm eggs, Butcher's Bunches jams, Amano Chocolate and more. The Market, 242 E. 300 South, is open every day but Sunday. Call 801-363-3939 for details.

Source:
"Food and dining briefs: Local produce, products just what Broadway Pharmacy offers"
The Salt Lake Tribune
By Kathy Stephenson
Updated: 04/20/2010

About the Food Environment Atlas

• Objectives of the Atlas
• What information is included in the Atlas?
• What can users do with the Atlas?
• Acknowledgments
• Press kit

Objectives of the Atlas:

Food environment factors—such as store/restaurant proximity, food prices, food and nutrition assistance programs, and community characteristics—interact to influence food choices and diet quality. Research is beginning to document the complexity of these interactions, but more is needed to identify causal relationships and effective policy interventions.

The objectives of the Atlas are:

• To assemble statistics on food environment indicators to stimulate research on the determinants of food choices and diet quality
• To provide a spatial overview of a community’s ability to access healthy food and its success in doing so

What information is included in the Atlas?

The Atlas assembles statistics on three broad categories of food environment factors:

• Food Choices—Indicators of the community's access to and acquisition of healthy, affordable food, such as: access and proximity to a grocery store; number of foodstores and restaurants; expenditures on fast foods; food and nutrition assistance program participation; quantities of foods eaten; food prices; food taxes; and availability of local foods
• Health and Well-Being—Indicators of the community’s success in maintaining healthy diets, such as: food insecurity; diabetes and obesity rates; and physical activity levels
• Community Characteristics—Indicators of community characteristics that might influence the food environment, such as: demographic composition; income and poverty; population loss; metro-nonmetro status; natural amenities; and recreation and fitness centers

The Atlas currently includes 90 indicators of the food environment. The year and geographic level of the indicators vary to better accommodate data from a variety of sources. Some data are from the last Census of Population in 2000 while others are as recent as 2009. Some are at the county level while others are at the State or regional level. The most recent county-level data are used whenever possible.

See Documentation for complete list of indicators, definitions and data sources.

What can users do with the Atlas?

• Create maps showing the variation in a single indicator across the U.S.; for example, variation in the prevalence of obesity or access to grocery stores across U.S. counties
• View all of the county-level indicators for a selected county
• Use the advanced query tool to identify counties sharing the same degree of multiple indicators; for example, counties with both high poverty and high obesity rates

See Help for instructions.

Acknowledgments

The Economic Research Service would like to acknowledge the support it has received from across the Federal Government, academia, and the private sector in compiling the information for the Atlas. The Centers for Disease Control and Prevention provided the statistics on obesity and diabetes; the National Cancer Institute provided indicators on physical activity and recreation centers; USDA’s Agricultural Marketing Service provided indicators on farmers’ markets; USDA’s Food and Nutrition Service provided information on State-level food and nutrition assistance program participation rates; and the National Farm-to-School Network provided statistics on farm-to-school programs. The information on State beverage and snack taxes are from the Bridging the Gap Program, University of Illinois at Chicago.

Indicators & Data Definitions and Sources

Unless otherwise noted with asterisks, indicators are county-level measures.
*State-level indicator
**Regional-level indicator

Related links

Economic Research Service (ERS):

• Access to Affordable and Nutritious Food—Measuring and Understanding Food Deserts and Their Consequences: Report to Congress
• Access to Affordable, Nutritious Food Is Limited in “Food Deserts”
• Household Food Security in the United States, 2008
• Diet, Health & Safety - page with more links to further information on food and diet

White House:

• Let’s Move campaign website
  • Accessing Healthy and Affordable Food

USDA:

• USDA Blog Post

The California Studies in Food and Culture series considers the relationship between food and culture from a range of disciplines and approaches including anthropology, sociology, history, economics, philosophy, and women's studies.

The series seeks to broaden the audience for serious scholarship as well as to celebrate food as a means of understanding the world.

University of California Press, one of the most distinguished university presses in the United States, enriches lives around the world by advancing scholarship in the
humanities, social sciences, and natural sciences.

Small hands-on classes are our specialty. Kids and teen Friday afternoon classes are regularly held as well as camps for both in the summer. Also, we have many private classes and can customize those to meet your needs.

Available For:

• Hands-on, day and evening classes.
• Couples evening classes.
• After school cooking classes for kids and teens.
• Private parties, by arrangement, in the school or your residence.

About

Since moving to Park City in 2002, Jaxon Stallard, mother of five, grandmother of six, and great-grandmother of one has launched the Park City Cooking school, bringing to fuition her aspired vocation as a professional chef and culinary arts instructor. Jaxon shares her passion for food, cooking, and teaching bringing her lifetime experiences of internationl living and travel along with her culinary education to her students at Park City Cooking School. Jaxon shares her recipes, cooking techniques,and "intense desire to eat delicious food" by offering year-round interactive classes and workshops for adults as well much in demand Kids and Teens Cooking Classes.

Jaxon's academic, personal, and professional careers took her on an odyseey across the United States from San Francisco to Boston and points in between, culminating in an international posting in Doha, Qatar, where as dental professionals she and her late husband, Dr. Richard Stallard, established and operated a dental clinic for twenty years.

When Jaxon returned to the states in 1997 she made the decision to pursue her passioncooking, baking, and teaching the joys of both. After graduating from the Cambridge School of Culinary Arts and completing an apprenticeship in the Netherlands, Jaxon relocated to California where in addition to teaching professional cooking classes she opened a full-service bakery in San Luis Obispo.

"I love food...most of my life is spent cooking, baking, talking, and writing about food, and I spend most of that time in the kitchen developing recipes. Although I love to spend time in my kitchen, I try to make food preparation easier by challenging myself to simplify cooking and baking and still able to produce delicious results." Students who attend Jaxon's classes learn how to make delicious food without spending all day in the kitchen. Why not attend a class and see for yourself?

Browse the Park City Cooking School Website

HOME – CLASSES – COMMUNITY ED – MENUS – ABOUT PCCS – COOKBOOK
ASK JAXON – CONTACT US – SHOPPING CART

Food Safety and Liability Lawyer & Attorney Kenneth Odza of Stoel Rives LLP offering services related to processing, recalls, organic, outbreaks, mad cow disease, listeria, campylobacter, E. Coli, salmonella, food borne illness, food handling, biofuel production.

Food Liability Law Blog RSS Feed

Utah Food Bloggers

365 Days of Slow Cooking
A Bountiful Kitchen
A Piece of Cake!
A Pinch of Sara
Always Tie Your Apron Strings
Angel's Bento Blog
Anna Can Cook
Baking Becca
Barbara Bakes
Bite by Bite
Carly's Kitchen
Changeable Table
Citrus Sun
City Home / Country Home
Confessions of a Bake-aholic
Cookbook Bites
Cookin Canuck
CraziBeautiful
Created By Mom
Culinary Crafts (Blog)
Delightful Delicacies
Diary of a Glad Housewife
Dinner's on Me
Dirty Little El Camino Lover
Double Dipped Life
Eat Your Veggies! Peas
Everyday Southwest
ExoSkeleto
Fab Frugal Food
Fahrenheit 350
Feast On This, Baby!
Food Finery
Foodie SL,UT
French Knots
Frieda Loves Bread
Garlic: Not Just A Powder
Get in the Kitch
Gianina's Kitchen
Gourmet In My Slippers
Gourmified
Grandma's Desserts
Hobbies Make Me Happy
Homemade Happiness
Hon, What's For Dinner?
Jamie Cooks It Up
JoMade
Just Another Utah Foodie
Kalyn's Kitchen
Kara's Kitchen Creations
Kari's Kitchen
KD's Delicious Dishes
Kira Cooks
Kitchen DoughDough
KT's Cooking
LaDue Crew
LimeLight Food Photography
Make and Takes - Food
Making Family Dinner Hour Possible
Meet Me In The Kitchen
Mele Cotte
Memoirs of Everyday Life
Merit to the Carrot
Mindika Moments
My Kitchen Cafe
My Sister's Kitchen
Netts Nook
Nicole Rates It
Norah's Menus and Recipes
Our Family Treat
Our Recipe Garden
Phe/Mom/enon
Pia Productions
Polynesian Kitchen
Project Domestication
Rachael's Favorite Recipes
Real Mom Kitchen
Rebecca's Sweet Escapes
Recipe Hunter Lisa
Red Couch Recipes
Redhead Recipes
Salt City Foodie
Sell Party Of...
Simple in the Kitchen
SLC Lunches (Salt Lake City Lunch Examiner)
Smithalicious
Songberries
Stephanie's Kitchen
Straight Up Good Food
Sweet Basil
Sweet Life in the Valley
Tales from the Fridge
Taste and Tell
Taste Buds
Taste Every Season
The DoughEatery
The Feast Within
The Open Pantry
The Recipe Club
The Table Runner
There's Always A Reason To Bake
Time for Supper!
Titanium Chef
Two Peas and Their Pod
Utah Loves Cupcakes
Vegan Mafia
Vintage Mixer
Watch Our Garden Grow
What I Love, What I Do
What's Cooking Orem?!
What's for Dinner

(List current as of April 3, 2010.)

• Bring your own bag(s): Although most stalls have plastic or paper bags to take away your goodies, it’s wise to bring a canvas bag or two to conveniently stash everything away. Some folks even tote along a Radio Flyer wagon for larger loads.
   
• Stop by the ATM: Cash rules at the markets. Some stalls will accept checks, only a scant few take plastic at all.
   
• Protect yourself against the sun: Mornings are cool, but by 10 a.m., when markets usually start to thrive, the rays can be unforgiving. Wear sunscreen, bring sunglasses, and if you need it, wear a hat. Don’t forget to protect the kids, too.
   
• What about Fido?: Outdoor markets are great social places where even canine members of the family can be welcome. But check with market regulations first before toting along a four–legged friend.
   

Additional Guides to Farmers' Markets

• Farmers' market survival guide from SheKnows Food & Recipes

In 1994, the U.S. Department of Agriculture (USDA) began publishing the National Directory of Farmers Markets which list farmers markets known to operate in the U.S. As of 2008, USDA currently does a comprehensive update every year. The following graph shows the number of markets at each update.

Source: USDA: Agricultural Marketing Service - "Farmers' Market Growth."
Last Modified Date: 10/05/2009

• North American Farmers’ Direct Marketing Association
  

  "North American Farmers’ Direct Marketing Association" is a trade association dedicated to nurturing the farm direct marketing industry. Its actions are driven by those whose daily lives are dedicated to this way of life. Its members support their family farms by selling millions of dollars worth of farm–grown produce directly to consumers at farm stands, farmers’ markets, pick–your–own farms, consumer–supported agriculture, agritourism venues, and other ever–growing innovations in direct producer–to–consumer agricultural marketing methods. Here at our Web site, you can find lots of information."

  "Why family farms? Food security. Farmland preservation. Quality of life. Locally grown foods. Taste. Quality. Freshness. These are all great reasons to support family farms. How about also the preservation of farmers?"

• Sustainable Table on Farmers’s Markets.
  
  "At farmers markets, producers from an area gather together to sell their goods to residents of the local community. They can be inside and year-round or outside and seasonal, in a parking lot or in the middle of a field."
  
  "Farmers markets support a sustainable food system by offering regionally-grown produce. Small family farms stay in business; land is protected from development, and consumers receive fresh food that does not travel far. Many markets sell more than just fruits and vegetables, and include meats, wines, cheeses, flowers, herbs, baked goods, wool and hand-crafted items. These markets provide a direct link between the farmer and consumer, benefiting both. "
   
• USDA, Agricultural Marketing Service ("AMS"):

  Farmers Market Consortium A service the U.S.D.A.

  "Resource Guide" Nov., 2007 (PDF)  The Resource Guide promotes a free flow of information between the programs that support farmers markets. It is divided into four types of projects: market development, producer training and support, consumer education and access, and market promotion. The Resource Guide describes each of these four types, followed by an overview of the participating programs and a list of the most recent projects that support farmers markets."
  
  "The latest U.S. agricultural census identifies the emergence of two trends in the farming sector–a consolidation of medium and large farms and an expansion in the number of small farms. In our era of large farms, where food can travel over a thousand miles from farm to table, consumers are looking for alternative sources of food by supporting small local farmers.
  
  Today’s farmers are taking advantage of the swelling demand for locally-grown food by adopting a broad range of alternative production and marketing methods to capture this expanding market. Meanwhile, consumers are increasingly interested in knowing how their produce is grown–whether it is traditional or organic–and where it comes from. The convergence of these trends has generated a renewed interest in farmers markets across the nation.
  
  The United States Department of Agriculture, through the Agricultural Marketing Service (AMS), is committed to the long–term support of farmers–particularly small and medium–sized farmers. Currently over 3,700 farmers markets operate in the U.S., in all fifty States and requiring many different kinds of assistance.
  
  A Farmers Market Consortium was formed in November 2005 to further the cause of farmers markets..." (From the Resource Guide Summary.)

Green Barn Gardens sells a variety of high quality heirloom and organic vegetable and herb seeds, as well as 'cottage garden' flower seeds. All of our seeds have been tested for viability and are hand packaged with sowing instructions. Here at Green Barn Gardens, we believe that there are many benefits that come from growing your own vegetables, herbs and flowers. Heirloom and organic produce are by far better tasting and healthier to eat than store bought produce, and beautiful flowers at home are simply a delight. We hope that you decide to see for yourself.

Our Goals

• To maintain the highest quality standards for our products.
• To provide the best customer service possible.
• To promote education in gardening to the community.

Green Barn Gardens is located in a small farming community (Marriott-Slaterville City) in northern Utah, USA. Tractors and other farm equipment are still seen driving down the streets as the farmers on top will stop along the way to visit. The most commonly grown crop is alfalfa (hay), but plenty of home vegetable, herb and flower gardens can be seen throughout the area. Neighboring communities (Plain City and Farr West) are famous for Sugar Beets, Asparagus and Corn.

Although our business is primarily an online operation, if you are in the area, we welcome you to drive by the Green Barn and enjoy the flowers in bloom!

THE BARN

The 2400 square foot green barn was built during the 1930's by William Smout (Uncle Bill). The east side of the building was used for milking Guernsey cows. The center section was filled with hay for the cows and horses, and the west side was where he stored the farm equipment. The wooden frame is mostly made of redwood, with heavy bolts reinforcing the structure. Uncle Bill's tool shed is located in the southeast corner, and as a young girl I remember him 'puttering' with many farming projects. I also remember that I liked the 'dark green' color Uncle Bill chose to paint the barn. His barn was a place he enjoyed spending much of his time.

After Uncle Bill passed away, not much occurred in and around the barn for many years. The cows and horses were sold, the tool shed was locked, and the grass, Russian olive and Siberian elm trees took over. As time passed, I remember looking hard at the barn each time we drove by and noticing that the paint was fading, and more of the wooden shingles would appear on the ground after each storm.

Upon inheriting Uncle Bill's big green barn and the barn lot many years ago, I remember unlocking the big door, walking inside and immediately noticing the old hay derrick which remained fixed by a rope to the south peak. There were still grain sacks rolled up and hanging from the beams with twine. The concrete foundation, although cracked, still manages to support the large structure. Looking up, you can see the sky through the old wooden shingles that are thinned or missing. The 'clean up' of the grounds began and I soon realized that gardening was something I really loved to do. As things progressed with some help from my family (mowing grass, planting trees and flowers) serenity at the old green barn began to re-emerge.

Green Barn Gardens LLC began early in 2008 with the hope of providing a means to reinforce the barn, replace the roof and maintain the business.

The Blog Barn: An Assortment of Local Harvest Member Blogs.

"Fresh, locally grown vegetables."

Elm Crest Farm has been family-owned-and-operated for 4 generations since the arrival of the Mormon Pioneers in Utah Valley in the 1850s. It began as most farms did back then, a homestead with plenty of acres to grow enough food and crops to support a family. In 1921, the Johnson family began focusing their farming efforts on dairy cattle, selling their milk to a local dairy co-operative, and for over 85 years, the farm continued to operate as a dairy.

Unfortunately, as the saying goes: the only thing constant is change. As the family grew and with each succeeding generation, the farm shrunk smaller and smaller. As Utah Valley has grown and faced the pressures of a growing community, many of the acres previously used to grow crops to feed the cattle herd have been eaten up by urban sprawl. In 2007, when the expense of operating a small dairy on a limited number of acres became cost prohibitive and with the last generation of dairy farmers facing retirement, the dairy herd was sold. Since then the family has used the 40 acres of remaining land to grow alfalfa and barley for the few beef cattle that remain and to sell to other local farmers.

Now, in 2010, as more people are becoming aware and informed of the important benefits of buying and consuming locally grown produce, we at Elm Crest Farm recognize what a precious resource we have under our feet that can be an enormous benefit to the community: 40 acres of prime farm land! As our local population increases and costs of shipping rise while the quality of produce purchased at the grocery store declines, we are excited to learn more about providing quality, locally grown, fresh produce.

Our plan is to start small, using just a couple of acres, and then expand as business grows. We are now in the process of converting some of our acreage for growing vegetables.
 

Crops

Our Friends and Favorites

• CSA Utah
• Pizzeria Seven Twelve
• Lugano's Restaurant
• Provo Farmer's Market
• Slow Food Utah
• Jacob's Cove

 
Elm Crest Farm RSS Feed

George Perry is the founder of Wheatland Milling, old-time wheat farmer, one of the first certified organic millers in the country located in Tremonton, Utah. They are now the largest millers of organic flour in the country...

(Source: Sage's Cafe / Ian Brandt – "From Farm To Table featuring Wheatland Milling" published June 21, 2009 in LocalHarvest.)

We are a family operated organic farm . We grow Organic Apples and Red Raspberries. We practice conserving our natural resources, in turn enhances the quality of life. We are in our 5th year of growing fruit on natural virgin soil.Our apples are; Braeburn, Gala. Golden Delicious, Red Fuji and Cameo. We are selling at Ancestor Square farmers market in St George and here at the farm. Also look for us at the apple fest, the 2nd Saturday in October here in New Harmony UT.

"The finest quality of organic apples and raspberries in all of the South West"

(This listing was last updated on Sep 19, 2009)

Farmers' Market Schedule and Location:
Downtown farmers market (Ancestor Square, St George)
2 West St. George Blvd. #22
St. George, UT. 84770
from July through October, every Saturday 8am-Noon

Farming Practices: Certified Organic, naturally grown, Organic (exempt), integrated pest management

Association Memberships: Certified Naturally Grown (CNG)

Roberts Ranch and Gardens is located in beautiful Spanish Fork Utah. The history of our farm dates back to the days when the pioneers staked out the land and started plowing and planting. We still live in the original 100+ year old farmhouse built by a German immigrant. After purchasing the property in 2005, we went to work turning it into a small farm again. We are surrounded with beautiful flower gardens, an herb garden, a very large vegetable garden, pasture land, and acres of alfalfa.

We live on 6 1/2 acres and are fortunate to have a neighbor who was actually born in the house come over and share the layout of pigpens, large barn, grainery, blacksmith shop, chicken coop and gardens as they used to be. Of course they farmed far more acreage than we now own or ever want to farm. They used Clydsdales to plow their fields. That made sense as we have found huge horse shoes here and there while plowing and tilling. We still love the horses and keep them around to enjoy a peaceful ride in the mountains now and then. But they lead a very leisurely life on the farm. I’m sure they don’t pull

We are a family of twelve. Not all live at home anymore, but everyone shows up now and then to help out with the big projects like taking the cows to slaughter or pulling down 70′ trees, or killing the chickens etc. We all enjoy the harvest and look forward to many more bounteous years.

In 2009, after over 25 years of growing large gardens for our family, we created a CSA Farm. Those who purchased shares in our farm received fresh, locally grown chemical free produce in 16 weekly baskets throughout the summer. Did we know what we were getting in to? No, it being our first year, but we feel it was a success. We planted many times more than what we felt we would need to provide for our share holders. It was a good thing, because the weather was funny in the spring, causing us to lose crop and having to replant some things as many as 3 different times.

Products Offered

In addition to vegetables, we offered 2000 lbs. of free range grass fed beef. Our beef any hormones or antibiotics. We did not grain them either, so the beef was very lean this year. We had three breeds; Angus, Piedmontese, and Holstein. The Angus was the most tender, the Pied was also tender and a much healthier choice, and the Holstein was good too. We sold out and that was nice.

Plans for our 2010 Farm include shares in the harvest, beef, dried herbs, our famous Country Gardens Granola, and we hope to be offering a variety of hand made soaps, healing ointments, lotions, lip balms, and some of the best vitamins you can get your hands on. So, stay tuned as we tool up our online store for outstanding values.

Another goal we have is to supply helpful information to those first time gardeners who need help in soil preparation, seed germination, safe planting dates, diseases, watering issues, pest control, etc. Once you put that plant in the ground, it seems that the war is on. We fight the bugs, we fight the diseases, we plead with mother nature that the weather will cooperate, and then hopefully we bring in a bounteous harvest. But that just doesn’t happen by itself. Gardening is a lot of work, but well worth the effort.

CSA

Interested in local organically grown produce? Join our CSA Farm, we sell shares in the harvest. CSA stands for Community Shared Agriculture. The idea of CSA Farms is that the farmer and the community share the risk of crop failure. They also share the luxuries of a bounteous harvest. Those who join the CSA purchase shares in the harvest and pay for them up front. This allows the farmer to have the resources to do all the things it takes to grow great produce. Some CSA’s also require their members to spend a certain amount of time on the farm helping with the chores. To study more about CSA Farms, go to Localharvest.org where you can read about CSA Farms all over the country, how they have set up their operations, and what they offer. You can also read about all the CSA Farms near you and do some comparisons, which will help you make the best choice for your needs.

We are located in Spanish Fork, Utah and we will have two pick up points, one in Provo and the other here in Spanish Fork. We will be offering over 25 different herbs and vegetables. Starting the second week in June (if weather cooperates) we will have 16 different pick up dates running into October. You can plan on about 15-18 different herbs and vegetables per basket. You will not receive the same vegetables every week. To see a list of the vegetable and herb possibilities keep reading, they will be at the end of this page.

Our farm is transitioning from conventional gardening methods to completely organic gardening. This means no pesticides that are not organically formed. Additionally we are using compost from our animals and gardens and growing cover crops in order to replenish the soil with plant nutrients instead of using the chemical fertilizers typical of conventional farming methods.

All shares must be paid for in advance and there will be no refunds. You can sell your share to someone else if you cannot continue to receive your weekly basket. You can also have someone else pick up your share if you go on vacation.

Shares are sold on a first come first serve basis. We will keep a list of interested people who were not able to buy a share and we will plan for you next year. Please download the enrollment form at the bottom of the page and send it in with your payment as soon as possible. We look forward to meeting you and working together to create a bounteous, nutritious harvest this year.

Shares Include

Here is a list of the vegetables we will be offering: beets, broccoli, cabbage, carrots, celery, cucumber, egg plant, garlic, green onions, green beans, varieties of lettuce, onions, radishes, potatoes, varieties of summer and winter squash, spinach, bell peppers (green, orange, yellow), hot peppers, (banana, jalapeno, anaheim), tomatoes.

Culinary herb mix – sage, parsley, rosemary, thyme, savory, basil, cilantro, oregano, dill, Medicinal herb mix – (not included in basket, but available to purchase separately) yarrow, comfrey, lemon balm, hyssop, chammomile, siberian motherwort, pennyroyal. Click on the link below to see the estimated veggie amounts/month.

Estimated Veggie amounts 2010 (MS DOCX)

Share Costs

You can purchase 1/2 share for $200; 2 person share for $400; 4 person share for $750; and 6 person share for $1150.

Share Types

BEEF SHARES We offer hormone free, free range, organically fed beef for at $2.50/lb for Angus Cross and $3.00/lb for Piedmontese. We have 2000 lbs. available. The steers will go to slaughter in Nov/Dec and the beef will be available for pick up then. You can purchase 1/4’s, 1/2’s or the whole beef.

EGG SHARES – if you are interested in an egg share, we are working in cooperation with Clifford Family Farms out of Orem, Utah to meet the needs of those who want egg shares. They also raise free range, organically fed chickens. Between the two of us we will be able to offer egg shares to any who want one. The egg shares will consist of one dozen eggs per week for 16 weeks. The cost will be $100.00.

2010 WORK DAYS – this year we are offering $50.00 discounts for those who want to come out to the farm and work for part of their share. This is just an option and not required. Please click on the link to the right to find out all the details of this option.

CSA-Enrollment-Form (MS DOC)

More Information

For more information call 801-836-0232. Ask for Glen or Michelle. To sign up for a monthly basket of veggies, reserve some beef, or sign up for an egg share, click on the link below, fill out the enrollment form and mail it in. Also, print out a copy of “Our System” and read it completely so you will be informed as to our system of pick up and delivery.

The Farmers Market Coalition serves a rapidly growing industry with information and representation at state and federal levels. We help build networks, link peers, and connect farmers markets old and new with tools and resources for success.

Purpose

We applaud the explosive proliferation of farmers markets in the USA. In 1994, there were approximately 1,755 farmers markets in the United States. In 2009 their numbers have more than tripled — to more than 5,270. In excess of 3 million consumers shop and more than 60,000 farmers sell at these markets annually. The United States Department of Agriculture estimates that these markets generate an estimated $1.2 billion in consumer spending each year.

The Farmers Market Coalition is driven by three complimentary goals. We call it our triple bottom line. Farmers earn fair prices for the fruits of their labor by selling directly to consumers. Consumers gain access to fresh, nutritious, local produce. Communities regain a figurative “town square,” experiencing the many positive outcomes of foot traffic and animated public space. Throughout the USA, farmers markets are achieving these goals. Some are doing it better than others. While we too are dazzled by the bigger markets which assemble hundreds of vendors and thousands of shoppers, size is not our only measure of success. Sometimes, it is the smaller farmers market operating in a challenging neighborhood that achieves this triple bottom line.

The mission of the FMC is “to strengthen farmers markets for the benefit of farmers, consumers, and communities.”

Toward that end, the goals of the FMC are:

• To serve as an information center for farmers markets.
• To be a voice for North American farmers market advocacy.
• To foster strong state and regional farmers market associations.
• To bring private and public support to the table to sustain farmers markets in the long term, for the benefit of farmers, consumers, and communities.
• To promote farmers markets to the public.
• To develop and provide educational programming and networking opportunities for farmers market managers and farmers market vendors.

Many agencies and groups support farmers markets – cooperative extension, food security advocates, departments of agriculture, and a host of nongovernmental organizations. The FMC supports these efforts in serving as a central hub from which to locate allies, identify and share best practices, and positively impact public policy pertaining to farmers markets.

FMC Tools

• Resource Library
• Information Marketplace Webinars
• State Associations
• Listserv
• Newsletter
• Events

Farmers' Market Coalition RSS Feed

Our farm, named after the elegant, guardian Sandhill Cranes who seasonally visit this Land, is located at 5,000 feet in the Wasatch Mountains of northern Utah. We specialize in growing gourmet hardneck garlic for local and regional markets.

In addition to our garlic addiction, we offer a seasonal Community Supported Agriculture (CSA) program which runs June-September.

Sandhill Farms' mission is to grow the finest quality gourmet garlic and specialty vegetables that we can. Our farming practices focus on ecological growing methods such as crop rotations, composting and green manure crops.

Sandhill Farms is an ecological and educational research farm. We encourage internships, have seasonal ecological farming tours and host an annual Garlic Festival known as Garlactica.

We take serious and passionate pride in caring for the Land where we farm.

We look forward to offering you the best food our soil can grow.

Sandhill Farms' garlic and other produce is available in Salt Lake City at Liberty Heights Fresh, Whole Foods Markets, and Pago Restaurant. (Check for updates.)

CSA

Community Supported Agriculture 2010 at Sandhill Farms.

For the 2010 season we are offering the following CSA program:

$100 for five weeks of produce from mid July through mid September. Space is limited so please contact us soon!

Produce will include: Garlic scapes, baby lettuce mix, heirloom beets, potatoes, cilantro, flowers, kale, chard, sweet oninos and more...

Garlic

We are currently growing over 25 different varieties of Garlic, some purple striped, astoundingly plump and beautiful, others richly flavored and creamy when baked, some so firey hot that a single raw clove will water your eyes and bring true garlic flavor to your favorite dish. We hope you enjoy eating and growing your own unique, gourmet garlic strains from Sandhill Farms.

Garlic Varieties for the 2010 season.

• Hardneck Garlic: This collection of bulbs embodies the most delicious range of flavors, heat, clove texture, bulb coloring and overall culinary delight. These garlic plants are tall, up to 4 feet in height, and grow edible "scapes" during the late spring. Hardneck (a.k.a ophioscorodon) Garlic is the most closely related modern relative to the native, wild garlic from central Asia.
• Pink Musik Porcelain
• Siberian Marlbed Purple Stripe
• Romanian Red Porcelain

**Unique, Limited Quantity Strains

• Chesnok Purple Stripe
• Armenian Porcelain
• Rosewood Porcelain
• Corona Fish Lake Porcelain
• Softneck Garlic: The most commonly cultivated sub species of garlic in the world. It is prized for its long storage life and often mild flavors. Great garlic for braiding. We only grow two strains of softneck garlic, but they are unique and beautiful selections:
  
  • Inchelium Red Artichoke
  • Vermillion Cliffs Silverskin (a.k.a. ‘Idaho Silver’)

Garlic Price Sheet

Garlic Festival

Garlactica Garlic Festival 2010 is our annual on-farm event to honor and celebrate the season's harvest.

All day event will include: community harvest party, live music, roasted garlic, community potluck, beverages, ecological farming tour, garlic give-aways, and more.

Date: late July. Please contact Farmer Pete if you would like to receive more Garlactica 2010 information.

Farmers' Markes

Schedule and Location:

• SLC Downtown Farmer's Market
• Ogden Valley Farmer's Market, Dates TBA
• Ogden Farmer's Market, Dates TBA

Farming Practices: naturally grown, transitional, Organic (exempt), integrated pest management

Products/Crops

Click on the icon for recipes!   ("WSSF" Stands for Winter/Spring/Summer/Fall.)

Vegetables:     beets     collards     garlic     kale     potatoes

salad mix     winter-squash       Herbs:       dried herbs       fresh herbs

medicinal herbs       Flowers:       edible flowers       fresh flowers

Ark of Taste Products: ^[?]

Vegetables     Inchelium Red garlic

About Pete

Pete Rasmussen initially planned to get a degree in marine biology, working with dolphins, whales and sharks along the California coast. Instead, the 26-year-old has cultivated a different dream in the hills of Northern Utah, farming more than two dozen different types of garlic.
Read More About Pete »

Tamara has a background in ornamental horticulture from landscape maintenance, design and installation to nursery production. Randy has worked in all aspects of the restaurant industry. We stareted our first gardening adventure together in the 80's when we rototilled and planted the vacant lot behind the house Randy rented. We continued expanding when we purchased our own home and replaced much of the yard with growing beds. We decided to make farming more of a full time endeavor and purchased our farm in 1999. Our 6 acre farm is located in Bothwell, which is about 7 miles northwest of Tremonton off I-84. We started growing on a small scale in 2001 while we built a house and transitioned out of our jobs in Salt Lake.

We started selling at the Salt Lake Downtown Farmers Market in 2002 and at the Tuesday night Market in 2009. We started our CSA in 2009.

We grow a variety of vegetables and concentrate on providing diversity and vegetables with the best flavors. Most of the varieties we grow are heirlooms and we purchase organic seed whenever possible. We grow sustainably and to organic standards. Healthy soil produces healthy crops. We currently grow vegetables and herbs. We plan to add small friuts and tree fruits in the near future. We never use chemical fertilizers or pesticides.

Our CSA will run for 18 weeks beginning the first part of June, weather dependant. Deliveries to the Salt Lake area are Tuesday afternoon. We currently have drop off locations in East Millcreek and Sugarhouse. We will add locations as needed.

Small Share (1-2 people) $250.00
Large Share (2-4 people) $450.00

Please e-mail for more information and a signup form.

PRODUCE

DasiWay Farm provides a wide array of vegetables that varies as they come into season, plus eggs.  For complete listing of what was distributed during 2009, please visit the News portion of the DasiWay Farm Website.

EGGS

Each egg subscription is one dozen eggs for 16 weeks. Deliveries will start next ~Wednesday February 3rd~ and will continue through May 19th, at which point you will need to renew your subscription for another 16 weeks. The price will be the same as last year, $65, however if you would like to pay weekly instead of a lump sum the first week, I will be happy to accommodate you. If you need to skip one of the weeks for any reason, just let me know beforehand and I will add a week onto the end of your subscription to make up for it. Likewise, if you need extra eggs one week, I can subtract a dozen from your subscription and do a double delivery.

CSA DELIVERIES

Anticipated CSA delivery start date is June 15, 2010.

If you are considering also subscribing to my CSA this summer (no pesticides or chemical fertilizers) which cycles from mid-June to Sept/Oct, please let me know ASAP as I need to start planting long season items during the next couple of weeks and it is helpful to know how many I will need. Payments on the CSA subscriptions are due by April 1st (or half payments if you would like to break it up). See my website for prices on the CSA, pork and grass-fed beef.

The website also has lists of the vegetables that I delivered last year so you can get an idea of what I am able to grow. Every year is different (especially in summit county) so there will be some variations from year to year. For example, 2 years ago I had a bumper crop of pumpkins, but last year I was able to grow none. It is an adventure to say the least.

SHARE PRICES:

CSA 2 Person......$450 (16 wk. delivery)
CSA 4 Person......$900 (16 wk. delivery)
Egg share............$65 (16 wk. delivery)

BULK PASTURED MEAT:

1/8 Beef..............$350 (approx. 70#)
1/4 Beef..............$700 (approx. 140#)
1/2 Beef..............$1400 (approx. 280#)
By the Pound.......$5.00/lb

1/2 Pork..............$450 (approx. 70#)
whole Pork..........$900 (approx. 140#)
By the Pound.......$6.50/lb

EMAIL ME FOR A PRINTABLE ORDER FORM TO SEND WITH PAYMENT.

2010 GOALS

Next year, I hope to provide vegetables to at least 10 families and I am considering upping that to 12. I have a good idea what my garden and climate are capable of now so I don't think this goal is too lofty for me. HOWEVER, if I accomplish this goal, I will definitely institute a pick-up spot instead of delivering to each individual home. Maybe the Kimball Junct. library or the Redstone parking lot?

I also think I am capable of providing at least 14 egg shares compared to 5 this year. I now have 30 hens on staff (unless any of my new babies are roosters?..) and expect to get at least 175 eggs per week.

I think that I can raise at least 60 meat birds next year. Sold in batches of 3 or 6. I could do even more if I also raised the fast growing (mature in 7 weeks!) hybrid birds. I am really torn about this issue. I don't think the hybrids are natural, but faster growing means I would actually make a profit instead of just breaking even like I do on the heritage breeds.

Another goal is to find a dedicated spot for the pigs. I like having them interact with all the other animals, but eating the nearly hatched goose eggs and ransacking the chicken feed was not the kind of interaction I was hoping for. They also are quite smelly because their chosen bathroom spot happens the be the spot closest to the house and backyard. I would like to move them to the back field where they can still see what is going on and be on pasture, but not be able to cause trouble. We would just need to construct some kind of shelter from the sun and rain.

The Sunflower Community Garden at Grounds for Coffee started in 2009. The Garden includes 37 garden plots: 30 for general use, and 7 reserved for local non-profits. General plots cost $25 per year, mostly to cover water costs. If you are interested in being added to our waiting list, please send us an email.

Let us know too, if you are interested in being notified of classes or discussions we will have about gardening. You are welcome to attend these free events whether you have a plot in the community garden or not.

Watch for our herloom seed sale coming very soon! All proceeds benefit the community garden.

Updates

March 26, 2010 Update

Dan and Suzy Dailey own Grounds for Coffee at 3005 Harrison Blvd. and got the chance to purchase the property, fully thinking they would build a drive-thru. As they worked toward that end, they realized that it really wasn't how they wanted to use it and began to reconsider what else it could be. The Dailey's have been involved with Wasatch Community Gardens for some time and knew that their waiting list was over 3 years at that point in 2009. That told the Dailey's that a community garden was something people wanted and they loved the idea of running it through their coffee shop. The Sunflower Community Garden has 37 plots. As of March26, 2010 thirty plots are rented ($25 for the season, mostly to cover the cost of water) and the remaining 7 are donated to Ogden non-profits to use; Ogden Nature Center, United Way, Community Action, and the Boys & Girls Club.

The Dailey's are in the process of putting a summer class schedule together:

• 10 weeks of kids classes from 8:30 to 9:30 a.m. Wednesday mornings, beginning June 2nd.
• Adult gardening classes beginning April 22nd which will be every other Thursday evening from 6:30 to 7:30 p.m.

The Dailey's hope for the garden is to help folks new to gardening learn the process and gain confidence, which can then be used in their own home garden, freeing up their plot for someone else. Of the 30 original gardeners from 2009, only 4 chose not to come back in 2010.

June 15, 2009 Update

Dan and Suzy and others have planted the COMMUNITY HERB GARDEN in the section between the curb on 30th ST and the sidewalk. This Herb garden is about 6 FT X 45 FT. Maybe more.

Stop by and check out how the veggies and herbs are growing.

May 23, 2009 Update

Dan and Suzy Dailey have given greater Ogden a wonderful Community Garden. Located right behind their Grounds for Coffee shop on 30th ST & Harrison Blvd. in Ogden, Utah. Which is the flagship store of their Grounds for Coffee company.

Come on down and check it out. Sign up for a plot. A few are still available. Check inside Grounds for Coffee with the staff.

Remember, this is a community garden. So come on down and be part of the community, even if you do not have or share a garden plot here.

Childhood obesity or excess weight threatens the healthy future of one third of American children. We spend $150 billion every year to treat obesity-related conditions, and that number is growing.

Obesity rates tripled in the past 30 years, a trend that means, for the first time in our history, American children may face a shorter expected lifespan than their parents.

We need to get moving.
Join First Lady Michelle Obama, community leaders, teachers, doctors, nurses, moms and dads in a nationwide campaign to tackle the challenge of childhood obesity. 

Let’s Move has an ambitious but important goal: to solve the epidemic of childhood obesity within a generation. 

Let’s Move will give parents the support they need,
provide healthier food in schools,
help our kids to be more physically active, and
make healthy, affordable food available in every part of our country.

Learn more and join us.

Our Let’s Move Website is just a snapshot of the campaign and what’s to come.
Visit often as we will be adding new information almost every day.
Check out the blog and sign up to receive new features, tips and tools.

Join America’s Move to Raise a Healthier Generation of Kids

It’s our move.
Our kids need to eat healthier food.
They need to be more active.
We all…parents, teachers, doctors, grocers and businesspeople…need to join together.
We can’t let this generation grow up more likely to get diabetes, cancer or heart disease.
Let’s Move on this crisis!

Our work! work! work! all-digital-all-the-time world isn’t healthy for us or our kids.
We need ways for the whole family to band together.
Parents are looking for tips and tools.
To help our kids choose good food.
To help them learn that shooting hoops with friends beats shooting aliens with a laser.
Kids were meant to move!

If kids could be coaxed off computers, where would they go?
Is there a park in the neighborhood?
Is there a playground nearby?
Do their schools have enough sports facilities?
Where are they going to get that sixty minutes of activity needed each day?
Kids need places to move!

Our kids need to be eating healthier food.
We need to help our schools and grocery stores offer better options.
More fruit, less sugar. More vegetables, less fat.
More knowledge, fewer empty calories.
More cooperating to solve these problems.
Let’s Move together!

We believe every kid has the right to a healthy childhood.
We can’t let this be the first generation in our history to grow up less healthy than their parents.
The ingredients…better food + more activity…are clear.
Join Now Let’s Move isn’t just noble, it’s a necessity.
It’s not just a slogan, it’s our responsibility
Are you with us? Let’s Move!

Community Wellness Initiative Awards $230 Million for Obesity Prevention

Thirty communities across the United States received funding for new programs that promote healthy eating, encourage physical activity, and expand access to fresh, healthy foods in communities and schools.
Watch video of the announcement

For more, visit Let's Move:

• Accessible & Affordable Healthy Food
• Healthy Choices
• Healthier Schools
• Kids Collection
• Physical Activity
  

Also on Slow Food Utah:

• Jamie Oliver's Food Revolution
• Time for Lunch Campaign – Slow Food USA

CONSULTING, CATERING, & KITCHEN DESIGN

The name Chaia Cucina is linguistically rooted in both Hebrew and Italian and translates literally and figuratively as "Lifegiving Kitchen."

Chaia Cucina is quite simply the distillation of everything that I love doing: cooking, designing, providing, entertaining, learning, creating, and of course, eating.

Food innately has the incredible capacity to nurture the spirit in so many ways; it can be stimulating, powerful, sensual, energizing. It can provide a window into history or create a pathway toward experiencing something new.

For these reasons amongst myriad others, I have committed my life and work to learning about, understanding, and exposing all of the power that food possesses and to honoring the place where it is infused with love; the kitchen.

If I can help people appreciate and enjoy the beautiful gift that a great meal can be, then I have done what I set out to do. I look forward to working with you and to enhancing your life through the kitchen.

For additional information about Chaia Cucina and Adam Kreisel please visit Chaia Cucina.

Our Mission – Bringing Farmers' Markets to Your Computer Screen

www.OnlyatFarmersMarkets.com promotes the richness of farmers’ markets by serving as a clearinghouse for customers and growers nationwide. The site contains unique content featuring exemplary markets, timely tips, market trends, health and nutrition facts, recipes, farming methods, a social networking blog where opinions can be shared and a virtual farmers' market.

The site also provides a library of references—links to existing web sites for maps, local contact information and market details, unique features, special events, recipes and market history. Individuals will have an opportunity to read, comment and post their own thoughts on a selection of FORUMS for Patrons, Growers, Market Managers, Chefs, Artists/entertainers/craftsmen, bakers, vendors, florists and more. Like other social-networking sites, it will be contributor-driven and fresh.

The web site is the place to go to find out what is happening at Farmers’ Markets around the country. Through photography, video and sound, you will come to know the people and the markets. Check it out regularly.

We’re all about delicious, fresh, local produce available at farmers’ markets. There’s a lot to learn. Find out what’s in season, where and when to buy, how to be sure your food is safe, how to select and prepare best tasting vegetables and fruits, why chefs shop at Farmers’ Markets, when markets are open/closed, what’s a CSA, which markets accept Food Stamps and why is local food so good for you? We hope you’ll spend some time with us reading the articles, visiting links, watching our dynamic videos and patronizing our sponsors.

Fresh News is our free monthly newsletter.

Visit links to discover wonderful resources and special offers.

Watch videos of Featured Markets

Buy Direct from specialty vendors around the country

Advertise your product in Sell Direct.

Since our information changes regularly, we encourage you to bookmark the site and visit often. If you have ideas or suggestions for improvement, please get in touch. Mostly we encourage you to visit your local farmers’ market and get to know the vendors. Bring your family and friends to make it a celebration and support the local economy. You’ll discover that shopping at farmers’ markets is great fun and well worth your time. Bon Appetite!

Buy Direct – Only at Farmers' Markets

Apples to Zucchinis

Order nationwide.

Farm fresh from our Virtual Farmer's Market!

Gourmet Conscious Cuisine

Cali’s is the new local source for fresh, whole, organic food in the Salt Lake Valley, with warehouse pricing that provides significant savings for our customers.

Find us 1/2 block west of the corner of 1700 South and Third West on the south side of the street. Look for us in the middle of the building. Watch for the huge carrots!

The entrance is on the east side of the building.

Call us if you have any questions or would like to place an order. Bulk orders accepted.!

Philosophy

Cali’s Natural Foods is committed to providing the freshest and healthiest cuisine possible, without compromising. With healthy local and organic foods we will demonstrate compassion for earth.

We love buying organic and are currently purchasing at least 90% organic. In order to bring you the freshest foods, variations may occur based on nature’s seasonal cycle. Our food is free from any preservatives. Our sea salt is harvested underground in Redmond, Utah. We love to use locally grown produce goods when they are available. Many of the products we use have won national and international awards for exceptional levels of quality. We purchase teas and coffees that are certified organic, shade grown and fair trade. These high quality products are generally twice as expensive, sometimes, ten times as expensive as conventional products. It is our hope that you will feel as good as we do about supporting high quality, healthy products and healthy communities world-wide.

Thank you!!!—
Calista, Sage, Ian Brandt, and The Cali’s Team

History

A century ago…well, maybe ten years ago, Ian Brandt opened the world famous restaurant called Sage’s Cafe in the heart of Salt Lake City. It catered to people interested in healthy, vibrant food with lots of local, organic produce and amazing culinary feats.

Some years later, Vertical Diner was born. Ian’s vision brought comfort food to a new group of people with veggie burgers and fries made with delicious local potatoes that draw visitors from around the world.

To serve the restaurants better, Ian opened a third location designed to create the main food items that would be delivered to the restaurants. Cali’s Natural Foods has been open to businesses for catering and wholesale purchase. Because of the buying power of pallet sized orders, Ian decided to open Cali’s to the public for the benefit of the whole community.

Now, shortly after opening, Cali’s is posed for tremendous growth. Thanks to all of you who have helped achieve this milepost for local, organic whole foods!

See Also in SFUtah: "Successful Utah restaurant owner opens organic market"

At Vertical we are committed to providing the freshest and healthiest cuisine possible, while offering a dining experience that will fulfill all of your senses.

At Vertical we care about the earth. We purchase as many local, organic and unprocessed foods as possible. Vertical purchases only fair trade and organic coffee, tea and cocoa.

All items on the menu are prepared using pure vegetarian ingredients. We guarantee Our Cuisine.

We are excited to serve you! Thank you for your support!

--Chef Ian Brandt and The Vertical Team

Welcome to RecipeSource!
RecipeSource is the new home of SOAR:
The Searchable Online Archive of Recipes
and your source for recipes on the Internet.

We've organized our recipes into two major groups - recipes primarily identified with an ethnic cuisine are broken down by region and ethnic group, while other recipes are categorized by the type of dish.

Recipes are searchable by region and type.  Recipe submissions are welcome.

Who is RecipeSource?

RecipeSource is one of the oldest recipe sites on the Internet. Our collection was started in 1993 by Jennifer Snider when she discovered the wonders of Usenet newsgroups & Internet mailing lists as a student at the University of California at Berkeley. She started saving recipes posted to those sources and soon amassed thousands of recipes. When her friends found out about the collection, we encouraged her to put them on the web, and she agreed, provided we helped her.

After several months of hard work, the recipes first appeared on the web in 1995 as SOAR: The Searchable Online Archive of Recipes. From our start with around 10,000 recipes we've grown the collection to 7 times that size, and had our pages accessed millions of times from around the world. Thanks to our popularity, by 2001 we'd outgrown our original home, so moved the collection here to RecipeSource.com.

The current RecipeSource Team is:

• Jennifer Snider Coopersmith
• Alan Coopersmith
• Kenji Hubbard
• Elaine Chao

Please remember these are all volunteers, donating their spare time to the project.

Want to know more?

We get lots of mail every day, and while we love the feedback on the site, we don't have time to answer every question we're asked. Since some of the same questions are asked over and over, please read our Answers to Frequently Asked Questions page before e-mailing us.

[Webmeister's Note: RecipeSource is used by LocalHarvest to provide recipes for the products listed in their directory.]

For over 20 years we have grown our own produce with enough left over to sell and share with others. We are excited to now be a CSA (community-supported agriculture) in our 2nd year in Iron County, Utah. We use all natural processes for growing and water with our own untreated deep-well water. We grow a variety of beyond organic vegetables, herbs, and fruits and provide the option of farm-fresh eggs. We at Red Acre Farm are dedicated to promoting and modeling the small family farm using sustainable farming methods. Shares for one season's harvest are available to a limited number of shareholders.

Now accepting limited number of share holders for 2010 season first come first serve basis.

CSA Details:

(This listing was last updated on LocalHarvest on Mar 12, 2010)

Products/Crops:
("WSSF" Stands for Winter/Spring/Summer/Fall.)

Vegetables: arugula beets broccoli cabbage carrots cauliflower sweet corn cucumber eggplant green beans green onions hot peppers

lettuce onions peas potatoes pumpkins radishes salad greens salad mix spinach sweet peppers sweet potatoes tomatoes zucchini

Fruits: cantaloupes melons strawberries watermelons Dairy/Eggs: eggs Sprouts: sprouts

The Utah Fruit and Vegetable Association (UFAVA) is dedicated to anyone who loves to grow fruits or vegetables in Utah, regardless of location or size of a grower's garden or farm. UFAVA is for farmers, hobbyists, small growers, and anyone interested in growing, canning, preserving, and enjoying food.

• Educate: Connect small and larger growers alike to educational resources.
• Network: Provide opportunities online and in person for networking with each other, agencies, and other organizations
• Market: Assist members to promote their skills and products to the network and general public.

The Utah Fruit and Vegetable Association is an open organization designed for backyard growers, professional growers with all sizes of operations, grocery stores, restaurants, farmers markets, and anyone else interested in locally grown produce.

See also: March 20, 2010 - UFAVA Gardeners and Growers "Share Fair."

About Chocolot 

What company has three generations of experience, makes all of its gorgeous chocolates, toffee and popcorn by hand in Utah, and makes it better than anyone else? Chocolot Artisan Chocolates.

Chocolot was formed in 2008 by Ruth Kendrick, Ryan Kendrick and Brett Smith in Ogden, Utah. At Chocolot, we strive to make beautiful, handmade chocolates and confections that are unique in both appearance and taste, and leave a lasting impression with the customer.

We believe that high-quality ingredients are essential to creating wonderful chocolates and confections. We source our premium chocolate from bean-to-bar producers in Utah as well as California. We use premium ingredients with no preservatives or artificial flavors, and each chocolate is handmade by Ruth (there are no machines in our shop). Our philosophy is that our chocolates and toffee must be the best tasting, freshest, and most visually exciting confections available. We are a family owned business. As such, we are passionate about our confections and believe that they are the best-tasting, best-looking chocolates available.

About Ruth

Ruth Kendrick has been making candy and various chocolates for more than 50 years. She is a second-generation chocolatier, having learned at her mother's (Pauline H. Atkinson) side. Ruth and Pauline co-authored HP Books Candymaking, including their favorite recipes and helpful hints. Ruth has taught many classes in candymaking throughout the country.

Ruth has been a guest presenter on a Trans-Atlantic Chocolate Cruise, and has appeared on the Food Network with Bobby Flay and Al Roker. Her personal philosophy is that her candy must be the best tasting, freshest, and most visually exciting chocolates available. She is passionate about her confections and hopes you enjoy them.

Buy Online & Retail Outlets

You can purchase directly from Chocolot Artisan Chocolates.

Here is a list of our current retail outlets.
(Clickable retailer location list.)

• Beehive Cheese (South Ogden)
• Trolley Square (Holidays Only)
• Jade Tree (Ogden)
• Les Madeleines Bakery (Salt Lake City)
• Paletti (Salt Lake City)
• Trifecta Floral (Sugarhouse)
• The Rose Shop (Salt Lake City)
• The Rose Shop (Sandy)
• Southwestern Expressions (Park City)
• Pine (Park City)
• Midway Country Corner (Midway)

The Multicultural Community Garden is an effort by the Moab Valley Multicultural Center to connect people of diverse cultural backgrounds to the benefits of nutrition, community, and sustainability.

The Garden is to be located next to the MVMC building at 156 North 100 West, in Moab.

The Multicultural Community Garden consists mainly of plots for families and individuals, 75% of whom are represented by people of color and other marginalized members of our community. The garden will be all-organic, and is receiving support from Moab's Youth Garden Project for organization and garden expertise. 2010 is the inaugural growing season for the Multicultural Community Garden, and we look forward to it being a success! 

The Moab Valley Multicultural Center has moved. It is now located in a house at 156 North 100 West, with a large adjacent lot which is to become a community garden. The MVMC is located between 1st and 2nd North, one block west of Main Street on 1st West, between Rim Cyclery and the River Canyon Lodge.

Visit Moab Valley Multicultural Center.

Download the Garden Calendar for Utah's Wasatch Front (PDF) highlighting Gardening tips for each month. You'll find information on General gardening along with tips for care of your Trees and Shrubs, Perennials, Annuals, Fruits and Vegetables, and your Lawn. It also includes what plants are in color and season.  Italics in monthly side bars denote water-wise plants for Utah.

What is the Master Gardener Program

The purpose of the Master Gardener program is to train garden enthusiasts through courses and hands-on experience to assist the Extension agents in providing accurate and fact-based horticultural information to the community. Once certified, Master Gardeners return volunteer hours and continue to receive training.

Throughout the State of Utah, Master Gardeners are supported through Utah State University Extension Offices located in each county.

There are currently Master Gardener programs in over 40 states and in six counties in Utah. Master Gardeners are a vital part of the Wasatch Front horticulture programs.  Their enthusiasm and willingness to serve is truly an asset to each community.

With the change of emphasis from rural programs to urban settings, there is a greater demand from homeowners for answers to horticultural questions. Master Gardeners provide an essential part of the Extension horticulture program. They volunteer their time to the Extension office, man information booths at home and garden shows, help maintain demonstration gardens, assist at plant diagnostic clinics, teach classes in gardening and conservation, and serve in other community programs.

A Master Gardener must complete 40 hours of classroom training, pass a comprehensive exam, and volunteer 40 hours of service, before being certified as a Master Gardener. Master Gardeners are encouraged to continue their training and service through Master Gardener
organizations and activities.

The Copper Onion, located in the heart of downtown Salt Lake City, is one of the new additions to the growing Utah “foodie” scene.

Former NYC chef (and native Utahn) Ryan Lowder now brings his personal take on New American cuisine to his own kitchen with an approach inspired by his passion for Utah’s outstanding farmstead ingredients and his experience as a chef cooking his way through Barcelona, NYC and South America. 

The Copper Onion serves a wide array of vegetable side dishes and a menu designed to explore and share.

An insistent focus on the freshest and best is paramount; sausages and burgers are ground daily, bread is baked and ice cream is made in house, offering casual diners an exceptional experience at affordable prices.

Ryan Lowder – Chef/Owner

Home-grown Utahn Ryan Lowder recognized his true passion for food when he moved to Portland, Oregon. Without formal culinary training, he apprenticed under French-trained chef Lisa Schroeder of the critically-acclaimed Mother’s Bistro. Inspired by that experience, Ryan decided to enroll at the Culinary Institute of America in New York. While attending the CIA, Ryan landed an externship at Restaurant Jean-Georges, which turned into a full time position. It was at Jean-Georges that Ryan’s skills were fine-tuned, as he worked his way through the kitchen’s stations. During Ryan’s tenure as Chef de Partie the Michelin guide awarded the restaurant 3 stars—the highest rating offered by the guide.

Then it was time to travel. In Colombia, Ryan consulted for one of the country’s top restaurants, Club Colombia, before heading to Barcelona. While living in the trendy “Born” district, Ryan ran the catering company “Born Cooking” and staged at the Michelin starred restaurant El Raco D’En Freixa. When Ryan returned to New York, he put his Spanish culinary knowledge to use at the Batali group’s Casa Mono, and then as opening executive chef of the authentic Catalan restaurant, Mercat. After two years at Mercat, Ryan assisted in the design of sister restaurant Mercat Negre before leaving the group to get married to Colleen and travel. In 2009, after a short tenure as consulting executive chef at Gusto Ristorante in Manhattan’s West Village, Ryan decided to return to his hometown and apply his culinary training to Salt Lake’s rapidly expanding food scene. Ryan’s menu reflects his passion for working with seasonal ingredients, showcasing products from the best local farmers and purveyors, as well as international flavors reflective of his time abroad.

Colleen Lowder – General Manager/Owner

Pennsylvania native Colleen Lowder’s style of service offers the skill and hospitality of a fine-dining establishment in a casual setting. Colleen’s interest in food began during a summer spent studying abroad in Venice, Italy. The phenomenal local produce markets and wealth of authentic northern Italian eateries inspired her to teach herself to cook in the small kitchen of her Giudecca apartment. Colleen returned to the States and graduation from Bard College, took her first restaurant job at New York City’s Four Seasons Restaurant, where she learned the ropes of the industry. The following summer, she moved to the French Culinary Institute’s L’Ecole and soon thereafter, she landed her first management job at the Grand Central Oyster Bar.

Running the front desk of the 450-seat restaurant, Colleen learned the ins and outs of the business. After several months as maitre d’, she was given full charge of the massive private events department, beginning her career as a service manager and events coordinator. A year later, she left the Oyster Bar to consult at the newly opened Vai Restaurant.  There, she assisted in building front-of-house operations from the ground up.  Moving on from Vai, Colleen joined Mercat to overhaul the banquet department. As service manager and events coordinator, she oversaw the booking and execution of the restaurant’s most successful holiday events season to date. Colleen then left Mercat to travel with Ryan before returning to the industry at Vento, one of the highest-grossing concepts in Steve Hanson’s BR Guest restaurant empire.

Jamison Frank – Sous Chef

Idaho native Jamison Frank spent his younger years in the heart of potato country with farmland all around and the Snake River on his doorstep.  He moved to Boise with his family and eventually pursued math and science at Boise State until he took a semester off and realized he had a passion for cooking.  Two years later he received his degree in culinary arts from BSU.  After working at Richard’s Across the Street, he found a home at Bittercreek Alehouse as kitchen manager, serving up high-end pub food at one of the largest and busiest bars in the city.  One year later he took over as sous chef at sister restaurant Red Feather Lounge, and shortly thereafter he was offered the challenge of reinventing the Front Door Tap House, another concept in the Bittercreek family of restaurants.  After only a few months a new clientele was built around gourmet pizza, fresh breads, and fine and unique beers.  He recently relocated to Salt Lake City with his fiancée, working in the kitchen at Pago for a few months until joining the opening team at the Copper Onion.

Kayla Dredge – Manager

Kayla Dredge has been fine tuning her skills in the hospitality industry for almost 10 years, from hosting and bussing to bartending and serving.  She started out working in a Thai restaurant in Idaho Falls where she learned the in and outs of service and guest satisfaction in a very busy setting.  She then moved to work in a corporate setting, starting as a hostess and working her way up to being a corporate trainer and traveling around the nation to open new restaurants and train employees.  She then ventured into fine dining, working at a small restaurant called Rutabaga’s, specializing in large parties and catering.  In 2008 she decided to move from Idaho Falls to Salt Lake City and worked at Aristo’s for almost two years, fine-tuning her service skills and wine knowledge.  She then moved to working part-time at Donovan’s Steakhouse, and set her sights on a management position.  Shortly thereafter, she joined the ranks of the opening team at the Copper Onion.

At Forage, we believe that a great meal is more than just good food and wine and that a great restaurant does more than just satiate hunger. We are committed to taking each dinner on a memorable journey, the kind of experience where no detail is left unattended.

Forage provides a deeply personal rendition of gourmet cuisine, one where non-typical methods of cooking meet tradition, refinement, imagination, and the best local ingredients to create an experience you will remember. Providing this brings joy to both our staff and our guests. After all, the sole purpose of a great meal is to make one happy.

Please click here for a sample of our menu and view our beverage list here.

Bambara: A Salt Lake City Restaurant Celebrating Past and Present

With a tempting New American Bistro menu featuring a "World of Flavors" and a playful sense of whimsy and style, Bambara is one of downtown Salt Lake City's liveliest restaurants. Housed in the historic Continental Bank lobby, Bambara Salt Lake City expertly melds a sense of tradition with a very contemporary energy, at once colorful and elegant. Located in the heart of downtown Salt Lake City, our nationally recognized, award-winning restaurant has attracted a devoted following that expands daily.

Executive Chef Nathan Powers' New American Bistro menu focuses on fresh, seasonal ingredients sourced from local farms and ranches. Diners experience the integrity and true flavors of the best ingredients-finessed, balanced and ultimately memorable. The wine and cocktail offerings are top-notch and "when it comes to service," says City Weekly's Ted Scheffler, "I can think of no Salt Lake restaurant that does it better."

Overview – A Sensory Feast at Bambara Salt Lake City

Chef Powers' "New World of Flavors" menu is a mouthwatering reflection of Bambara's remarkable atmosphere. Situated in the lobby of Salt Lake City's historic Continental Bank lobby, the restaurant retains historic elements while adding eclectically playful touches. Grand arched windows, Art Deco glass and travertine marble meet with abstract custom-made light fixtures and a dynamic exhibition kitchen where Chef Powers creates memorable dishes with flair and time-honored techniques applied to the best seasonal ingredients, deeply rooted in the rhythms of the seasons. The focus is on the full exhibition kitchen where scintillating aromas hint at the dishes being prepared.

Chef Powers' food is as fun, approachable and memorable as Bambara's environment. Powers has a talent for adding an unexpected or exotic twist to New American mainstays. With the confidence of a seasoned artist, he easily creates a natural balance between the simple and the inspired. Diverse flavors and cultures harmoniously come together in dishes that highlight the best regional ingredients.

Bambara's outstanding food, superb service, friendly atmosphere and central, vibrant downtown location make us one of Salt Lake City's top dining destinations. Here, you can be as comfortable dressed to the nines for a celebratory feast or wearing your favorite blue jeans for a casual bite. Our proximity to the city's top performance venues also makes us the perfect place for pre-and post-theater dining. If you're bound for Bambara, you're bound for a satisfying dining experience day or night.

Committment to Environmental and Social Responsibility

Bambara, a proud recipient of Salt Lake City's E2 Business Award, is committed to environmental and social responsibility. Through high-quality, non-intrusive, eco-friendly products and services, we deliver the best to your table while promoting a greener future.

"Our focus is on creating demand and enhancing the understanding of the process to support sustainable organic farming and the many benefits to our society," says Chef Nathan Powers. Bambara wants to give attention to the health and environment of our diners. Although the methods used to farm organically tend to be more labor intensive and costly in the short run, Chef Powers believes these methods avoid serious, and ultimately more costly, long-term problems.

In addition to Chef Powers' dedication to using organic foods and working with local farms to support sustainable farming methods, below are some of our current environmentally friendly practices:

• Chef Powers creates nightly specials that highlight organic farms from around the state. He is also unveiling a series of entire menu pairings based on organic locally grown foods.
• When selecting seafood for the menu, Chef Powers adheres to the Monterey Bay Seafood Watch program standards.
• All of Bambara's excess cooking oils and grease are recycled into bio-diesel fuels.
• All beef is source-verified 100% Hereford and tested to be BSE-free.
• We recycle all glass, paper, cardboard and aluminum. We do not use Styrofoam for any purpose.
• All menus are printed on recycled paper and printed with soy ink wherever possible.
• Our kitchen uses low-flow dishwashing spray valves and faucet aerators on bathroom and hand-wash stations.
• We use energy efficient lighting in kitchen areas and motion sensors in low-occupancy storage areas.
• Take-out containers and utensils are made from unbleached and/or recycled content.
• You will also find a selection of organic and biodynamic wines on our menu.

Club Bambara

Skillful bartenders draw a lively crowd and expertly ply their craft in Club Bambara. Though the energy is kinetic, the bar maintains a sophisticated atmosphere where you can enjoy conversation along with superb cocktails and even a casual meal from the generous bar menu.

The rich gold, green and burgundy colors of Bambara's dining room infuse Club Bambara as well. This intimate, 35-seat bar area features comfortable seating with classic bar stools and plush, velvet upholstered cocktail chairs at round tables. Lofty ceilings and original Art Deco elements play with contemporary whimsical touches, such as the swirling ironwork around the large windows. This atmosphere is as eclectic and appealing as the drinks we serve.

Due to changes in Utah State liquor laws Club Bambara is no longer a "private club". All guests 21yrs and older are welcome.

Bambara Celebrates 10 Years with a Renovation

Beginning March 15 through March 31, 2010. Bambara will be undergoing a transformation. We will be open during the process; however there might be some limited availability for seating. Because of the varying schedule we have had to block all of our seating through Open Table. Please call 801-363-5454 to reserve your table.Thank you and we look forward to seeing you soon!

Awards and Recognition

Since its inception Bambara has regularly received recognition locally and nationally. Bambara was honored by the James Beard Foundation with an invitation to present a preview of Salt Lake City’s 2002 Olympic dining at the Beard House in October 2001. Bambara has also been lauded by Utah Business Magazine, USA Today, Zagat Survey, Travel & Leisure, Food & Wine, In Style Magazine, Nation’s Restaurant News, Salt Lake Magazine, and more. Bambara is very proud to have been chosen as Best Restaurant (SLC) and Chef Nathan Powers as Best Chef for 2010 by Salt Lake Magazine!

"Best USA Restaurants Committed to Local Farms and Farmers' Markets"

The American Farm to Table Restaurant Guide lists the very best restaurants in the United States that share an ongoing commitment to using primarily naturally-raised and organic ingredients sourced directly from local farms and farmers' markets.

However, our main criteria for selection is not a strict adherence to some particular level of locavore/sustainable agriculture purity. Our most important priority when selecting restaurants is excellence: excellence in the cooking and in the service.

We are convinced that our strong farm-to-table focus, while continuing to adhere to the preeminence of taste and service, is what sets this list apart from the numerous other "best farm-to-table" lists currently out there.

Restaurants listed by state and restaurant name.

Visit the American Farm to Table Restaurant Guide to find out more...

Cheese Science

• Ask a Cheese Scientist
• Cheese Around the World
• Cheese Board
• Cheese Careers
• Cheese Fun
• Cheese Science Basics
• Lesson Plans
• More Cheese Info

Cheese Slices on UEN-TV

Upcoming Episodes – Past Episodes
Broadcast Monday evenings at 8:00 p.m. on UEN-TV, until June 15, 2010.
Produced by Landmark Media.

Touring three continents, Cheese Slices explores the world’s best-loved cheeses and the passion and skill of the cheese makers who create them.

Cheese Slices is hosted by Master of Cheese,
Will Studd, who offers this unique 21 part series revealing the history, tradition without equal of these wonderful regions of the world.

The Series includes Genuine Normandy Camembert, the caves of Roquefort, mountain-ripened Comte Gruyere, English Stilton, Gorgonzola, and the age-old traditions of Pamigiano Reggiano. Cheese Slices also features the tradition and history behind Greek Feta, Edam and Gouda from the Netherlands, and the handmade farmhouse cheeses of Northern California, Australia and the US.

Goats Cheese of Poitou-FRANCE
The Poitou region is the original home of many of the famous goat cheeses of France. Journey to the village of Sainte Maure deTouraine to attend the annual Goats Cheese fair. In the Judge’s Hall one finds out what to look for in a perfect chevre, as well as witnessing an unusual anthronisation ceremony. The largest goat cheese dairy in France is toured, where the difference between St Maure, the most popular goat cheese in France today, and its ancestor Sainte Maure de Touraine is explained.

Cheeses of the Alps-FRANCE
The Alps and Savoie are covered by snow for at least four months of the year and cheese making here has always been a strictly seasonal affair. The local spruce forests play an essential role in ripening the soft and unctuous Mont D’Or . The high summer pastures where we visit a farm making the deliciously creamy Reblochon and learn how to grill it under hot coals. Then it’s on to one of the few remaining cheese makers still making Beaufort, the ‘Prince of Gruyere’ and its smaller cousin Abondance in the high alpage.

Soft Washed Rind Cheeses-FRANCE
There is nothing like the strong seductive smell of washed rind cheeses to bring back evocative memories of a visit to France. Travel to the misty Vosges Mountains of Alsace, the green undulating countryside of Normandy and the pretty village of Epoisse in Burgundy to look at four benchmark monastic cheeses. These are Munster, Pont L’eveque, Livarot and Epoisse. These luscious smelly cheeses have a long history and until recently were threatened with extinction. Their growing popularity today is largely due to the vision and hard work of a few very passionate family owned dairies.

Massif Central and Auvergne-FRANCE
The rugged plateau of the Massif Central and Auvergne is famous for rich green pastures and its six benchmark AOC French cheeses. The differences between three semi-hard varieties that date back to the pilgrims of the 12th century is explained. An unused railway tunnel where more than three thousand cheeses are matured. A cow fair where the locals celebrate the annual transhumance and a visit to the medieval village of St. Nectaire and a troglodyte dwelling where cheese is still matured on rye straw.

Camembert-FRANCE
Camembert is a potent symbol of French cheese making and is copied all over the world. Traditional, Normandy camembert is made under strict AOC rules from unpasteurized milk. A visit to the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand who is now the last ‘fermier’ or farmhouse producer in the region. The Cooperative of Isigny St Mere, one of the most respected producers of traditional AOC Camembert in France is also visited. The important difference between camembert and its ancient cousin brie is explained. See the cheese shop of Monsieur Roland Barthlemyin Paris, a famous affineur who supplies the Elysee Palace.

Comte Gruyere and Farmhouse Morbier-FRANCE
Comte is one of the most popular cheeses in France and the most important of all those made under the strict French appellation system, still using traditional methods high in the Alpine mountains that create the border between France and Switzerland. The link between farmer, cheese maker, and affineur are traced. Visits to the old Fort of Saint Antoine where 60,000 crusty wheels are matured. How did Morbier cheese get its stripe?

The Legend of Roquefort-FRANCE
Roquefort is the most popular Blue cheese in France and has a fascinating history that dates back to Roman times. In fact all the world’s Blue cheese made today relies on the unique blue mold that grows in the famous caves beneath the Cambalou plateau at Roquefort. In this episode, Will Studd visits the largest producer of this unique cheese as well as the village and the underground caves that help make it is so special.

The Irish Cheese Renaissance-IRELAND
Though Ireland’s Cheese making dates back to Celtic times, it has really been the past decade that the artisan cheese makers have revived this ancient art. Will Studd explores the spectacularly rug-ged Southwest coast and discovers the washed rind cheeses, blue cheese and an unusual cheese flavored with seaweed.

Gorgonzola - Cave Ripened Tallegio-ITALY
Gorgonzola, the grandaddy of all European blue cheeses made from cows milk and its cousin cave ripened Tallegio, which until recently was one of Italy’s great soft cheese secrets. These fascinating cheeses are created in Northern Italy. Visit Lombardy, and the maze of underground cellars in the town of Novara where more than 70 percent of Gorgonzola is matured. Caves located in the foothills of the alps cooled by melting snow are still used to ripen Tallegio the old fashioned way.

Parmigiano-Reggiano - Grana Padano-ITALY
Parmigiano Reggiano is the undisputed king of Italian cheese and is still made by hand the old fashioned way in giant copper cauldrons. The extraordinary steps taken to control production of this wonderful cheese, and witnesses its birth, a process that is nothing short of magical is explained. Filmed in the beautiful countryside near Parma in Reggio Emilia, meet the Biemme family who have been making benchmark cheese for four generations, and visit the farm and maturation rooms to see how this cheese is matured by robots before being graded by a stagionatura. Investigate the thousand year- old Grana Padano and learn why it’s different from its famous cousin, as well as the correct definition of parmesan.

Pecorino-ITALY
Pecorino is one of the most ancient of all European cheeses. This episode explains the different types before traveling to Tuscany to visit the ‘Il Forteto’ dairy. Formed by a group of social reformers in the 1970’s, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP. The town of Bra in Piedmont is where ‘Slow Food’ hold the world’s largest specialist cheese festival every two years. On this occasion they are celebrating traditional shepherd’s cheeses. We learn why raw milk cheese is crucial to ‘Slow Food’ and the importance of protecting biodiversity for future generations.

Mountain Cheese-SWITZERLAND
Switzerland has a reputation for producing the finest mountain cheeses in the world and more than three quarters of these are still made the traditional way from raw milk. Will samples Raclette and learns how it’s made, the old fashioned traditional way over a wood fire. His journey takes him on to the pretty town of Gruyere to look at the origins of a cheese whose name literally means ‘head of a monk’. Then it’s time to meet the king of Swiss cheese, Emmenthaler and find out just how it gets its holes.

Edam, Gouda-THE NETHERLANDS
The Netherlands is the second largest exporter of cheese in Europe after France, yet it’s famous for just two cheeses, Edam and Gouda. The town of Edam is visited to see what the cheese looked like before it was covered in red wax. Will then visits a Slow Food show in Rotterdam where he discovers a number of interesting traditional cheeses which the Dutch keep for themselves. After learning how real farmhouse Gouda and its cousins are made Will travels to the beautiful island of Texel to look at a cheese that was once colored green with sheep droppings!

Cheddar-ENGLAND
The world’s most copied cheese is Cheddar which originally came from the green countryside of Somerset in England. Meet the last two farm producers of cloth bound cheddar in the county that still makes cheese by hand from raw milk. How it is made, and the all important cheddaring process is explained, before we visit a local cider maker and the famous gorge and caves of Cheddar. Then it’s time to cut and grade the cheese with Randolph Hodgson of Neals Yard Dairy fame at London’s Borough Market.

Stilton - The King of English Cheese-ENGLAND
Considered to be one of the greatest English Cheeses and unlike most other native traditional cheeses, Stilton has never been replicated. This episode looks at why this proud cheese has retained its outstanding reputation for more than two centuries. Visit Quenby Hall and the old Bell Inn in the village of Stilton where the name originated as well as the British Cheese Awards at Blenheim palace to see which Stilton maker will be crowned the king of English blue cheese.

Feta: Food of the Gods-GREECE
The ancient Greeks regarded cheese as Food of the Gods, and it’s no surprise that in Greece today the consumption of cheese per- capita is the highest in the world. Travel to Central Greece to learn how wooden barrels play an essential role in the maturation of traditional Feta and how Manouri, an ancient whey cheese is made. A trip to Crete, the largest of all the Greek islands to sample some delicious local cheese delicacies.

Ossau Iraty Cheese-THE BASQUE
The Basque people proudly boast the oldest language in Europe and one of its most ancient cheeses. Will Visits the pretty village of Espelette to discover the significance of its famous red peppers, before traveling into the mountains to one of the few remaining traditional shepherds’ huts where they still milk their flock of Ewe’s by hand. This region’s cheeses go by many names but the official one, Ossau Iraty in France and Idizabial in Spain.

Spanish traditional Quesos-SPAIN
There are hundreds of traditional farmhouse cheeses made in Spain, but until recently most were not well-known internationally. Investigates the delicious Manchego cheese before visiting the annual cheese fair at the medieval city of Trujillo where he finds a cheese made from Merino ewes milk and set with thistles. The journey continues through the spectacular Picos Europa mountains to look at cave ripened Cabrales and Valdeon.

New Farmstead Cheeses of Northern California-USA
Artisan and hand made farmhouse cheeses have been at the forefront of a growing consumer backlash against innocuous mass produced foods in the United States. In Northern California, meet those responsible for this exciting new movement and after a tour of the Ferry Building farmers market in San Francisco, Will drives north along the coast visiting small producers who make great cheese from cows, goats and even ewes milk. Will also catches up with one of the last traditional producers of Monterey Dry Jack, the oldest and most widely known of all Californian cheeses.

Vermont Cheese-USA
The United States is renowned for creating ‘fast’ processed food and the idea that there is an artisan cheese industry comes as something of a surprise to many cheese lovers. Will Studd looks at some of the finest cheese shops in New York before visiting the beautiful Vermont countryside to meet a new generation of American cheese makers, who share a passion for creating local farmstead cheese with a distinct local identity.

Australian Cheese Pioneers-AUSTRALIA
In its short history, Australia has developed an enviable reputation for its efficient pasture-based dairy system and commodity exports. But, until quite recently the only specialist cheese available in the country came from Europe. Over the past two decades a small group of passionate farmhouse cheese makers have developed a range of unique Australian cheeses from cow, goat, sheep and buffalo milk. Will travels to meet the original pioneers.

Utah Education Network in partnership with the
Utah State Office of Education and the Utah System of Higher Education.

Utah's largest selection of heirloom tomato, vegetable, and herb plants and seeds.
Beginning in December 2009 we will be selling the states largest selection of heirloom & rare seeds!
We also do mail order!  See the Kenyon Organics Catalog and Online Seeds Listing.

We are Cory & Carolyn of Kenyon Organics. We offer the best selection of heirloom tomato, vegetable, and herb plants in Salt Lake City. Beginning in January 2010 we will introduce our new line of heirloom seeds as well. A new website with mail order options is coming in February 2010. Look for us at the local farmers markets including the highly anticipated Sugar House Friday Market that all of us locals have been looking forward to.

Carolyn is getting some early spring herb starts ready, while Cory is getting excited to introduce his own selection of over 50 varieties of gourmet greens for your springtime gardening.

We love to assist folks with their gardening needs so keep us in mind whether choosing seeds and plants for your own garden, fresh produce, or herb plants and some crops that we will be offering year round!

Microgreens, sprouts, pea shoots, baby lettuces, etc. all available at this time through special order.

We look forward to meeting you in the garden!

Resources

• Johnny's Glossary of Common Terms (PDF) – Johnny’s Selected Seeds is a privately held, employee-owned seed producer and merchant headquartered in Winslow, Maine, USA.
   
• Organic Gardening Guide – Organic Gardening Magazine April, 2009

Good things are
Growing in Utah!

We are proud to announce the launch of edible Wasatch, a magazine dedicated to celebrating local food!

Published quarterly in time with the seasons, edible Wasatch will tell the story of food that comes from right here in Utah, and the farmers, ranchers, gardeners, grocers, brewers, bakers and chefs (oh my!) who work hard to bring the bounty to our tables.

edible Wasatch is rooted in the notion that saving room in our busy lives and tight budgets to eat a little more local food has great benefits. Not only does it help to preserve our agricultural legacy by supporting local farmers and keeping our farm land productive, but buying real food from locally-owned businesses also strengthens our economy. Fresh produce and healthy animals keep us and our environment healthy. Cooking and eating together with friends and family strengthens our community and quality of life.

With beautiful photography, thoughtful stories, and delicious recipes the magazine and website will inspire us to savor and appreciate our region’s food. An indispensable guide for people who are passionate about food, edible Wasatch will be a feast for the senses!

First serving: Summer 2010 (June).

If you're interested in Advertising
Please contact: info@edibleWasatch.com

About Edible Wasatch

Mission Statement

Edible Wasatch is a locally and independently owned member of Edible Communities Inc. We believe in knowing where our food comes from. Our mission is to inspire readers to explore our regional food system and support local producers, restaurants and related businesses by voting with their forks. In our pages (and on our website) you will find stories about the hard work and delicious payoffs that growers, chefs and food artisans contribute to our community. As awareness grows about how urgently we need to rethink our relationships to food, more and more people are seeking out good food and finding new ways to engage every day. We invite you to join us in celebrating their efforts.

Vision Statement

Our vision is of a future where choosing to produce food in a way that can be sustained indefinitely is easier than it is today. Where small and mid-sized farms are economically viable enough to resist the encroachment of development. Where our health care budgets decrease significantly and provide a little more money to spend on high quality food and we guage our prosperity not by how cheap we can make our food, but by how well we can feed ourselves.

David Vogel

David Vogel grew up in New Jersey which is flat and wooded and is thrilled to live in Utah which is, um, NOT flat and where you can see forever without too many trees blocking the view!

While studying biology in college David started to become aware of some of the challenges facing our current food system and learned about some of the solutions while studying ecological design at the University of Vermont. He has a number of years of professional cooking experience and is photographer as well.

"For 10 years I have been hoping for an opportunity to combine, my interests in cooking, photography and sustainable agriculture into one project and here it is at last: Edible Wasatch!"

Rachel Hodson

Rachel Hodson was born and raised in Utah and is back again in Salt Lake City after having spent time living in Sweden, Chicago, Seattle and New York City. She returned home to find that so much has changed and that a lot of exciting things are happening in the world of food. As with so many other places there is a growing awareness that sustainable regional food systems will be vital to our prosperous future.

After studying Industrial Design at the University of Washington and spending several years as a professional glass-blower and a student of wooden boat building. Rachel found herself in New York where she produced commercial photo shoots for some of the world's top photographers.

Rachel is thrilled to have the opportunity to apply her unique range of skills to a new project, Edible Wasatch, that she is truly passionate about. Fresh, local, thoughtfully raised food has benefits for our own individual health, the health of our local economies and the environment and it's delicious. What's not to like?

Sections

• Advertiser Directory
• Resources – Links
• Subscribe

Contact Us

Be part of the community. We want to know what you think! For ideas, suggestions, feedback please email info@ediblewasatch.com

For more information on getting involved by advertising in Edible Wasatch please contact rachel@ediblewasatch.com

If you are a writer, photographer or designer and are interested in contributing to the magazine please contact david@ediblewasatch.com

Edible Communities

EDIBLE COMMUNITIES, INC. is a publishing and information services company that creates editorially rich, community-based, local-foods publications in distinct culinary regions throughout the United States, Canada, and Europe. Through our publications, supporting websites, and events, we connect consumers with family farmers, growers, chefs, and food artisans of all kinds. We believe that every person has the right to affordable, fresh, healthful food on a daily basis and that knowing where our food comes from is a powerful thing. We are a for-profit, member-driven corporation – individuals who own our publications are local-foods advocates and residents of the communities they publish in – a business model that not only supports our values, but also preserves the integrity of our member publications and the communities we serve.

As we live, so we work…  At the heart of our company is a commitment to sustaining the unique local flavors and economic viability of the communities we serve. As individuals and professionals, we live, breathe and literally, eat these values. They are reflected in our work and in our lives.

Edible Communities Publications - Local Food Magazines
Stories and Recipes from the Sustainable Food and Farm Scene.

Edible Wasatch has joined the growing edible community:

More information on Edible Communities Publications.

The Beck family has been farming in Centerfield for 150 years. The farmer's market is open six days a week every fall. Without question, the most extensive selection of traditional Utah produce with up to 100 varieties of squash, pumpkins, and gourds including many heirlooms and varieties you won't find anywhere else. Hay and straw bales in many sizes. You can also find most other local seasonal produce. Get recipes, cooking tips, or just relax in the gardens while the kids play mini-golf.

The market is officially open from the first of September to the first week of November, but some of the experiences we offer are available almost any time. We usually have fruits, summer vegetables, and eggs available by the end of July but not enough to justify setting up the market. If you're in the area during the off-season, call ahead. We also take orders for pumpkins, hay, and straw all summer. The peak of the harvest is late September to mid October. We sell in any quantity you can imagine, from a single juicy plum to truckloads of pumpkins and squash. The market is always closed on Sunday.

The Beck Family has been farming and selling produce in Centerfield since the valley was settled in the 1800's.

Our pioneer ancestors farmed and built the first store in town. Today there are still 4 generations of Becks working on the farm. The current Farmer's Market has been operating for about 30 years. At first the Beck kids would load up a red wagon and pull it 4 blocks to the lot where great grandpa's store used to stand by the highway and sell to neighbors and travellers to earn a few dollars of spending money. Eventually enough people knew about our produce and the market was moved out to the farm. It took nearly 10 years to gain enough customers to sell the produce we could raise on one acre. Fortunately the demand for fresh, local produce has grown and this year we will deliver 2 million pounds of jack-o-lanterns directly to Utah's grocery stores. Our pumpkins always arrive fresh at the store because there is no middle-man and we pick and deliver them ourselves. If you're as picky about fresh produce as we are, then that's not fresh enough and you'll be happy to know that anyone can come to the farm and buy our produce fresh from the vine, stalk, or stem.

Pumpkins are our commercial specialty, but the Farmer's Market is so much more. There is too much to list, and it is fresh, and entirely seasonal, so this is just a list of the most common produce. You can find up to 100 varieties of squash and gourds including a lot of heirlooms, all being sold within a stone's throw of the fields where they grew. We offer sweet corn, hand picked and always fresh - in fact, yesterday's corn is fed to the calves and chickens every morning. There is usually fresh fruit from our trees, but if it is out of season you can buy mom's famous homemade jams, jellies, and preserves that were made earlier in the year. We also have a mini-baler and sell several sizes of straw bales for decorations. Hay can also be baled into a daily ration size for horses, but you must pre-order because we have plenty of demand for our hay in 1000# bales for local dairies. Most of the produce is grown on our own farm, but we do invite our neighbors to offer surpluses from local gardens. It is hard to know in advance what they will bring, but usually there are tomatoes, peppers, more fruits, fresh local meats and eggs.

Beck Family Farms is not only a great place to get fresh produce, but we are happy to share our peaceful rural experience with your family. There are covered patio areas with picnic tables, horseshoes, volleyball, kids play areas, and a fire pit. There is an acre of flower gardens with paths for you to wander and enjoy. We often host family reunions, youth groups, and even a few weddings. Local elementary kids enjoy a field trip that includes mini-golf, picking a pumpkin from our patch, and meeting some of the farm animals for about the price of school lunch. In the 1990's the Beck kids came home from college one summer and decided to design and build an 18 hole miniature golf course complete with a waterfall, koi pond, mini-cathedral, pioneer fort, and a golfer's outhouse.

If you can't make it to the market, ask your Utah Smith's, Albertson's, Harmon's or other [local] grocery store if they carry local produce from Beck Family Farms.

Products/Crops:
Click on the icon for recipes!   ("WSSF" Stands for Winter/Spring/Summer/Fall.)

Vegetables:     beets     carrots     sweet corn     cucumber     hot peppers     onions     potatoes     pumpkins     summer squash     sweet peppers     tomatoes     winter-squash

zucchini       Fruits:     apples     apricots     cantaloupes     cherries     grapes     peaches     plums       Dairy/Eggs:     eggs

Processed:       preserves       Herbs:       fresh herbs       Flowers:       dried flowers       edible flowers       fresh flowers       Specialty Items:       hay / straw

Aspen Ridge Farms is a family owned farm located in Lindon/Orem Utah. We specialize in Peaches, Nectarines and Concord Grapes. We also carry Strawberries, Raspberries, Apples, Gourds...

Farm Stand - Schedule and Location:
Order is individualized and Pickup is by appointment

Farming Practices: naturally grown, Organic (exempt), integrated pest management.

Products/Crops:
Click on the icon for recipes!   ("WSSF" Stands for Winter/Spring/Summer/Fall.)

Vegetables:     hot peppers       Fruits:     apples

cherries     grapes     nectarines

peaches

Simple locally-grown food cooked to perfection.

Provo's Communal offers a striking dining destination, with gorgeous updated décor and flavorful menu built around seasonal, well-made ingredients. Order meat entrees such as flank steak with gremolata butter a la carte and share the vegetable and potato gratin with your tablemates.

Communal is the second restaurant for the chef/owners of Pizzeria 712. Located in a corner building in a historic part of Provo, the owners have updated the interior with with salvaged dark wood, local artists' work, including that of painter Brian Kershisnik, and a private dining room with a window that looks straight into the open kitchen.

Beyond that are comfortable and stylish chairs and tables, plus the namesake communal table (where you sit with your friends and other dining parties; think neighborhood picnic but with much better food) running parallel with the kitchen.

Indeed, you can get a glass of wine or microbrew beer here, so Communal has been a welcome addition for travelers staying in nearby hotels and new residents seeking libation with their meal. The list, however, is limited. But with a reasonable $6 corkage fee, bringing bottles won't hurt your wallet.

[Source: Salt Lake Tribune "Dining out: Communal: Simply elegant, never snobbish."]

I grow and sell the freshest possible fruits and vegetables in Paradise and Mendon Utah.

Community Supported Agriculture

Emphasis is placed on having several different vegetables available every week starting in mid summer rather than having an overabundance of any one thing. The vegetables produced during late fall will be in larger quantities and will be more suitable for long term storage. No extra charge for canning quantities. Local delivery included to Paradise, Avon, Hyrum, Wellsville, Mendon, Mantua, Brigham City, Perry, and Willard. Workshares available.

Delivery of produce is expected once a week (sometimes twice) from June to October. By joining a CSA you are sharing with me in the risk and benefits of farming. You risk crop failure. You get the benefit of the freshest healthiest produce available anywhere.

Full Share: $300/year; $20/week

How To Get My Produce

For the freshest possible produce stop by my gardens in Paradise or Mendon whenever you see my truck there and I will pick whatever you want right then. If I am not there, check to see if I left anything in a basket by the gate.

My produce can be delivered to your home weekly in Paradise, Avon, Mendon, Wellsville, Brigham City, Perry, Willard and Mantua and is available at the Paradise Farmer's Market. My produce is so fresh and so popular that I have even been known to do weekly mailings by Priority Mail to people in the city at double the weekly cost. If you put together a group that will buy a pickup load at a time, I'll drive up to 150 miles to deliver produce to your drop point.

Crops Being Grown

Crops contemplated for this year include all the normally grown fruits and vegetables, and some unusual crops from the tropics. If you'd like me to grown anything special just let me know. I don't always bring highly perishable items to market every time, but I can if you ask in advance.

Currently Available

As of January 2010, I still have for sale small amounts of flour corn, popcorn, and walnuts. Excess seed available from the 2009 harvest includes watermelon, cantaloupe, Hamson's tomato, Indian winter squash, salad cucumbers, and Indian corn. These ship well to anyplace in the USA without plant import restrictions.

No Added Poisons

To provide the safest food possible I do not knowingly add any of the following to my garden: herbicides, fungicides, synthetic fertilizers, synthetic pesticides, bone meal or other animal remains, genetically engineered plants, sewage sludge, or treated lumber.

Bug Management

Insects are managed with a combination of, biological controls, traps, lures, hunting, introduction of predators, companion planting, diatomacious earth, plant extracts, vegetable oil, and soapy water. But mostly I just don't grow plants that are prone to insect damage. I am breeding plant lines that are immune to our local pests.

Certifications

I am not pursuing certifications from `USDA certified Organic` or `Certified Naturally Grown` because we don't have a thriving organic certified infrastructure in the valley. I do not make a heroic effort to obtain certified organic or CNG seeds and plants, nor to determine the 3 year history of mulches and manures. If certified items or equivalents are readily available at reasonable cost I use them preferentially over uncertified items.

Micro-organisms

The garden is watered by sprinkling with untreated irrigation water and the produce is not washed at the garden, except for root crops. I highly recommend cooking, or washing before use since there is no telling what the irrigation water brings with it. Irrigation is not started if the water is unusually turbid. To further minimize the risk of bacterial contamination, manure, if used, is only applied in the fall after crops are harvested.

Plant Breeding

I am breeding genetically diverse adaptivar landraces of my favorite crops. My locally adapted surplus seeds are available at the farmer's market or by eMail. My big breeding project for 2010 to 2012 is breeding a sugary enhanced multicolored sweetcorn that is higher in phytonutrients and antioxidants than commercial varieties. I am looking for a few small garden plots in which to conduct plant breeding isolated from my main fields. I would like to trade produce.

Current Status

• February 27th, 2010 – Planted tomato seeds in greenhouse. Peppers are growing well. Rented a tiny garden for plant breeding. (Still looking for a few more.)
• January 8th, 2010 – Planted pepper seeds in greenhouse. Most seeds for this spring's planting are already on hand. Looking forward to growing Painted Mountain corn.
• January 1st, 2010 – Rented the 2009 field for another year. Rented a second field to more than double available space. Two acres under cultivation for 2010. (Would like to rent other lots in Paradise or Avon: 1/8 to 2 acres.)
• November 5th, 2009 – Two fall tillings are completed. Planted garlic, lettuce, swiss chard, salad greens, and spinach for an early spring crop.

Stay Informed

If you'd like me to notify you when produce becomes available please write me or call. (My next harvest will be in late February or early March when I dig a few bushels of the sweetest carrots ever!)

Not just eggs – Hen Fruit!
All-natural Pastured-raised eggs

We are located at Eastland, UT. which is about 15 miles east of Monticello. Our chickens forage all day everyday on our pasture to have access to all the things they need, insuring very healthy eggs. We also have natural honey for sale from our bee hives.

Farmers' Market- Schedule and Location:
We will be adding drop-off locations in Cortez, Durango, Telluride, etc. Call for details.

Michael Pollan, the brilliant New York Times writer and bestselling author of The Onmivore's Dilemma and The Botany of Desire, once again bounds outside the box to depict the profound societal transformation underway that is irrevocably changing the way we eat and grow our food.

Visit Bioneers for more information and to order your copy.

When people participate in the democracy and enterprise of their local food systems, positive change happens:

• Greater food literacy
• Increased access
• Healthier food
• Ecological growing practices
• More equitable and respectful working conditions