By Kathy Stephenson
The Salt Lake Tribune
Updated:06/09/2010

David Bell, John Borski and Julie Clifford don't look or act like celebrities. They rise early, toil in the blistering sun and have a perpetual bit of dirt under their fingernails. Yet these dedicated farmers are the rock stars of Utah's summer growing season. They even have rabid fans: People who have joined their Community Supported Agriculture (CSA) programs or who seek them out at Salt Lake City's Downtown Farmers Market, which kicks off this Saturday, June 12. Find out what makes them stars, and get the skinny on Utah's other farmers markets.
 

David Bell

Co-owner with wife Jill of Bell Organic Gardens, Draper.

The story » About 12 years ago, while living in Salt Lake City, Jill and David Bell, became avid backyard gardeners, growing more tomatoes than they could consume. Not wanting the beautiful fruit to spoil, David asked a close friend -- and the sous chef at Log Haven -- if the restaurant could use some home-grown tomatoes.

When Todd Gardiner, now the chef at Z'Tejas, bought their produce, the Bells considered that farming should be in their future.

"The lease on our house was about to end and David had just sold a business," Jill explained. With no job and no place to live, the couple purchased a home on a 1/2-acre lot in Draper and started an organic farm.

"We had no choice," she said. "We're both unemployable. We can't work for someone else."

It wasn't a huge leap, as farming was already in their blood.

David's grandfather had been the head of the Agriculture Department at California Polytechnic State University in San Luis Obispo and later had owned a sugar beet farm on the border of Utah and Idaho. Jill grew up in the farm country of South Dakota. Many of her childhood memories include her family's huge garden and the canning and preserving of what was grown.

Through the years, Bell Organic Gardens has grown exponentially. Today the couple -- now the parents of three children -- grow everything from beans to Swiss chard on 17 acres in Draper and Sandy. They no longer sell at farmer's markets, instead focusing their efforts on the 200-plus members of their Community Supported Agriculture program, and supply produce to several Utah restaurants.

"David is the hard worker and the enthusiast," Jill said. "I'm the particular one who decides how things will be delivered. The two of us are a good total package."

Find them » 975 Canyon Breeze Lane, Draper, 801-571-7288; or visit www.bellorganic.com.
 

John Borski

Owner of Borski Farms, Kaysville.

The story » No one in Kaysville would have expected John Borski to choose a farming career -- not even Borski.

A star football player at Davis High School, Borski earned a prestigious Willam F. Christensen ballet scholarship to the University of Utah in 1977. Later he was accepted into the summer program at New York's Julliard School and was good enough to be accepted on a full-time basis.

"But the minute I got to New York they saw my 190-pound football body and said I had to work on getting a slender frame," Borski remembers. "I started watching what I ate, eating the best food possible."

He lost 20 pounds and gained a new appreciation for healthy eating and whole foods.

When Borski returned to Utah, he thought teaching dance would be an obvious career choice. "But I had trouble dealing with kids who weren't behaved," he admitted. He began searching for something more meaningful.

"I wanted to do something that made sense," he said. "That's when I started the farm."

Not just any farm, but one of the state's first organic farms, on land surrounding his grandmother's Kaysville home.

Borski was one of the first farmers to sell at the Downtown Farmer's Market, and was the first Utah farmer to start a Community Supported Agriculture program.

"I had to figure a lot out on my own," he said, as the farmers who had come before had relied on chemicals and pesticides to keep weeds and bugs at bay. "I really pride myself on using serious organic methods."

Through trial and error -- and some help from Utah State University Extension agents -- Borski's organic farm flourished. At one time, his farm ballooned to 20 acres. However, when he realized he "was not a miracle worker," he scaled back to the 10 acres he manages today.

Borski continues to blaze trails. This year he has added a "high tunnel" greenhouse structure to his farm, as part of a pilot project offered through Great Salt Lake Resource Conservation and Development. These plastic hoop houses are placed over open soil and designed to extend the growing season. For the most part it worked, as Borski plans to have his first crop of tomatoes early, sometime this month.

"I'm doing the most important thing in the world," he said. "It's my life."

Find him » Saturdays from 8 a.m. to 1 p.m. at the Downtown Farmer's Market at Pioneer Park; weekdays mid-July through October at the Borski Farms produce stand, 315 N. Main, Kaysville, (next to Big-O Tires), 801-941-9620; or visit www.borskifarms.org.
 

Julie Clifford

Co-owner with husband Rich of Clifford Family Farms, Provo.

The story » Julie Clifford had a good-paying office job with great health and vacation benefits. The only problem? Clifford hated it.

"I just wanted to farm," said Clifford, who followed her heart, and now, nearly a decade later, is best known among Utahns for her certified organic eggs. The farm also produces local honey, berries, greens and other produce, all of which are sold at the Saturday market at Pioneer Park and to several restaurants from Salt Lake City to Provo.

The couple started the business with just three acres of land, but it has continued to grow as the organic movement has taken hold. This year, the Cliffords have leased another 35 acres to meet demand. They have a greenhouse and have been experimenting with growing greens year-round.

Today, the farm has about 800 egg-laying chickens, including eight or nine different species that provide an exotic assortment of white, green and brown eggs.

Clifford Farms recently added another 600 birds that will be processed at a new facility in Tremonton -- the state's first for chickens. The whole organic birds will be available at the market, as well.

In her nine years at the market, Clifford has watched as customers have become more educated.

"Back then if you said things were organic or natural, that was enough," said the 52-year-old grandmother. "No one asked questions. Now they want more specifics about how their food is grown. They want to come out to the farm and be involved. "

That's something she's always wanted. "I've always joked: 'Does your food have a face?,'" she said. "People need to find out where their food is coming from and who is growing it."

It makes Clifford want to work that much harder to provided top-quality food.

"I feel a sense of responsibility," she said, "because it matters to my customers what I'm doing."

Find her » Saturdays from 8 a.m. to 1 p.m. at the Downtown Farmer's Market at Pioneer Park; or weekdays at the farm, 1461 N. 2100 West, Provo. Eggs and honey available year-round; produce available seasonally. Call 801-368-7250 or visit http://www.localharvest.org/farms/M15695.
 

kathys@sltrib.com

From Eden to Zion, there are nearly three dozen different weekly farmers markets taking place this summer in Utah.
Find one near you:

Salt Lake County

Salt Lake City Downtown Farmers Market » Saturdays, 8 a.m. to 1 p.m.; June 12 through Oct. 16, Pioneer Park, 300 W. 300 South; downtownslc.org

Salt Lake City People's Market » Sundays, 10 a.m. to 3 p.m.; June 13 through Oct. 24, Jordan Park, 1060 S. 900 West, (International Peace Gardens); slcpeoplesmarket.org

Salt Lake Twilight Market » Tuesday, 4 to 8 p.m. Aug. 3 through Oct. 12, Pioneer Park, 300 W. 300 South; downtownslc.org. Produce only.

South Salt Lake » Tuesday, 5 p.m. dusk July 13 through September; Pioneer Craft House, 3271 S. 540 East, Salt Lake City. Park in back.

Murray » Fridays and Saturdays, 9 a.m. to 2 p.m.; July 30 through Oct. 30; Murray Central Park, 100 E. 5200 South; Utah Farm Bureau, 801-233-3010.

University of Utah » Thursdays 9 a.m. to 2 p.m. Aug. 19 through Oct. 7; Tanner Plaza at the Union; www.hr.utah.edu/wellu/farmers_market

West Jordan » Tuesdays, 3 to 7 p.m.; Aug. 10 through Oct. 26, Veterans Memorial Park, 1985 W. 7800 South; 801-569-5119.

South Jordan » Saturdays, 8 a.m. to 2 p.m.; July 31 through Oct. 30; South Jordan Towne Center, 10610 S. Redwood Rd.; www.sjc.utah.gov

Cache/Weber County

Box Elder County » Everyday, mid-June through October, Fruitway, Highway 89 from Brigham City to Willard

Logan » Saturdays, 9 a.m. to 1 p.m., now through Oct. 16, Merlin Olsen Park, 100 S. 200 East; www.gardenersmarket.org

Ogden » Saturdays, 8 a.m. to 1 p.m.; July 10 through Sept. 25; Ogden City Municipal Gardens, 25th Street and Grant Ave.; ogdencity.com

Richmond » Saturdays, 10 a.m. to 2 p.m.; now through Oct. 16; Rockhill Farm, 563 S. State St.; 435-258-3777 or 435-258-1278

Davis County

Bountiful » Thursdays, 4 to 7 p.m., June 24 through mid-October, 100 S. 100 East, (shady area next to University of Utah extension center); 801-721-1642

Clearfield » Fridays, 3 to 6 p.m., July 9 through Aug. 27, City Offices, 55 S. State St.; 801-525-2796 or 801-525-2790.

Kaysville » Thursdays, 5 to 8 p.m.; July 15 through Oct. 7, Utah Botanical Center, 920 S. 50 West; 801-544-3089

Summit County

Heber City » Thursdays, 4 to 9 p.m., June 18 through Aug. 27. City Park, 300 South Main (Highway. 40); 435-654-4555.

Park City » Wednesdays, noon to 7 p.m.; now through Oct. 27; Canyons Resort, lower parking lot; parkcityfarmersmarket.com

Park Silly Sunday Market » Sundays, 10 a.m. to 4 p.m. June 13 through Sept. 26; Park City Main Street; parksillysundaymarket.com

Utah County

Provo » Saturdays, 9 a.m. to 2 p.m., now through Oct. 30; Pioneer Park, 100 S. 500 West; 801-542-9382 or visit: provosfarmersmarket.com

Lehi » Fridays, 3 to 7 p.m.; Aug. 6 through Sept. 24, Thanksgiving Point, 3003 North Thanksgiving Way; 801-407-8151.

Central/Southern Utah

Boulder » Saturdays, 9 a.m. to noon, now through October, Burr Trail Outpost & Grill, corner of Highway 12 and Burr Trail; sue@boulderutah.com

Escalante » Saturdays, 8 to 11 a.m., July 17 through Sept. 25, Catholic Church, corner of Highway 12 and Center Street; 435-826-4049.

Kanab » Saturdays, 9 a.m. to 11 a.m.; June 5 through mid-October, Kane County Travel Council Building, 78 S. 100 East; 435-644-5543.

Moab » Saturdays, 8 a.m. to noon; now through Oct. 23; Swanny City Park, 100 W. Park Dr.; 435-259-2326

Price » Saturdays, 9 a.m. to noon; July 17 through October; Peace Gardens, 100 E. Main St., (north east corner); Ron Patterson, 435-636-3235

St. George » Saturdays, 8 a.m. to noon; now through Oct. 30; Courtyard at Ancestor Square, corner of Main Street and St. George Blvd.; ancestorsquare.com

Springdale » Saturdays, 9 a.m. to 11:30 a.m.; now through Oct. 16; Bit & Spur Restaurant, 1212 Zion Park Blvd.; zionharvest.org

Torrey » Saturdays, 4 p.m., now through October. Robbers Roost Bookstore, 185 W. Main.; (435) 425-3265 or robbersroostbooks.com

Sign up for a CSA

There is still time to sign up for one of Utah's many Community Supported Agriculture (CSA) programs.

Here's how it works: Individuals or families pay a lump sum to a farmer in the spring. In return, they receive a weekly portion of the farm's bounty from mid-June through October.

Farmers usually have several drop-off points along the Wasatch Front. Shareholders go to the spot on a specified day each week to pick up their produce. Costs vary depending on the farm and how many shares you want to purchase. Here's list of CSA's that are still accepting members for the 2010 growing season:

Wasatch Front

Bell Organic, Draper » 801-571-7288 or bellorganic.com

Black Island Farms, Syracuse » 801-774-6293 or blackislandfarms.com

Borski Farms, Kaysville » Contact: 801-941-9620 or borskifarms.org

DasiWay Farm, Coalville » 435-659-8997 or www.dasiwayfarm.com.

East Farms, West Point » 801-525-2219 or eastfarms.net

Jacob's Cove Heritage Farm, Orem » 801-787-4830 or 888-880-8039 or heritageharvest.net

Late Bloomin Heirloom, West Jordan » Patricia Messer, 801-664-9352.

Roberts Ranch & Gardens, Spanish Fork » 801-836-0232; 801-318-5975 or robertsranch.org.

Zoe's Natural Garden, Layton » 801-721-8238 or zoegarden.com

Cache Valley

Appenzell Farm, Hyde Park » 435-535-1121 or appenzellfarm.com

Bryan Palmer CSA, Wellsville » 435-245-4579

Blue Spring Farm, Tremonton » 435-279-0563 or bluespringfarm@wildblue.net

Joseph's Naturally Grown Farm-Garden, Paradise, » 435-237-9112 or gardenlofthouse.com

Sun River Farms, Mendon » James Haggerty, 435-757-7507

Tagge's Famous Fruit, Willard » 801-755-8031 or taggesfamousfruit.com

Tveit Gardens, Nibley » 435-770-8714 or 435-753-3066 or www.tveitgardens.com

Southern Utah

Peacefield Farm, Cedar City » 435-865-7540 or peacefieldfarm.net

Red Acre Farm, Cedar City » Patterson Family, 435-865-6792

Sol Food Farms, Moab » 435-260-8287 or www.solfoodfarms.com

Youth Garden Project, Moab » 435-259-2326 or youthgardenproject.org

Additional details » Visit www.csautah.org

Image Caption: The downtown farmer's market opens June 12 and other markets around the state will open shortly after. The "rock stars" of these summer events are, of course, the farmers like Julie Clifford of Clifford Organic Farms in Provo, David Bell of Bell Organic in Salt Lake County and John Borski of Borski Farms of Kaysville, from left, along with Borski's dog Sushi. (Francisco Kjolseth / The Salt Lake Tribune )

See Also in SFUtah: Find Local Foods: Community Supported Agriculture (CSA)
(You will also find information on all of the producers listed in this article here in Slow Food Utah. Simply search for their name in the search-box, top-left portion of this page.)

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

Watermelons and other vegetables.

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

Grow — and get to know — the food you eat

Lael Gilbert (Eli Lucero/Herald Journal)

I always get a little nervous attending meetings like the open house I went to on Monday. I know those food purists mean well, but I really don't need another food philosophy designed to make me feel guilty. Yes, that cantaloupe I had for dinner probably came from a chemical-laden clear-cut field in Brazil harvested by underage workers getting little pay that was shipped under-ripe across thousands of miles of highway in a truck spewing carbon to a mega-corporation grocery store that doesn't provide worker health benefits. But I can't do much about it. I gotta eat.

So I was really quite surprised to leave this particular open house a little excited ... and hungry. Peppery chives, juicy tomatoes, dark purple berries straight from a bush scant miles from my house, scarlet beets grown in Cache Valley soil and savory farm chickens that died happy were all offered to me by the actual farmers who raised them. These were CSA farms.

Community-Supported Agriculture is a brilliant idea. A CSA farm is a way for food-eating people like me to buy local, seasonal food directly from a farmer near their community. This is how it works: A farmer offers a certain number of "shares" for sale to the public at the beginning of the growing season. Typically the share consists of vegetables for a family of four based on what is currently in season, but other farm products may be included. In return you receive a box of seasonal produce (usually at a central pickup location) each week throughout the farming season.

This is different than the food co-ops (like Bountiful Baskets and Field to Families) that have recently become deliriously popular in Cache Valley. Food co-ops are grocery store foods offered at discount prices straight off the back of the semi-truck, which is cool. But CSAs are more cool.

When you buy a share in a CSA farm, you are creating a relationship with the farmer who is producing your food. You invest in his or her success, you see how your food is produced (often following organic principles), and you participate in the ups and downs of farm life (based on weather, temperature, rainfall and other things happening outside your window). Cucumbers might grow great, and you get lots of cucumbers in your weekly basket; winter squash might not do so great, but you will know why when you talk to the farmer. In short, you get to connect in a very real way with your food.

This arrangement creates rewards for both the farmer and you. The farmer spends time marketing the food early in the year, before their 16-hour days in the field begin. They receive payment early in the season, which helps with the farm's cash flow. They have an opportunity to get to know the people who eat the food they grow.

And what about benefits for the people who buy shares in the farm? Imagine a fragrant baked eggplant parmigiano on your table. Now imagine that two short days earlier that eggplant was hanging on a vine a few miles from your house, at the peak of purple ripeness, chock-full of flavor and vitamins. That eggplant has your name on it.

The initial payment is significant, but if you calculate it by the week and factor in the good you are doing for your community, for your health and for the planet, you are getting a deal. Even if you don't factor those last three in, it isn't a bad price. But you should, as those who watched the queasy documentary "Food, Inc." on PBS recently already know.

The farmers I met at the open house encouraged people to visit the farm where they've invested, to see how their food is produced and to talk to the farmer. (I plan on visiting my plants too, you know, just to give them some moral support.) Some farms even offer member social events to help develop relationships and to learn more about how food is grown.

 

CSA farms located in/near Cache Valley:

Sun River Farms

• Location: Elwood, Utah (near Tremonton)
• Product: Variety of fresh vegetables and herbs grown on organic principles
• Price: Full share, $550; half share, $300
• Production: 17-week season
• Delivery: 4 to 6:30 p.m. Wednesdays at 120 Water St. (downtown Logan)
• The farmer says: "Garlic freaks will love our variety."
• Contact: 757-7507 or sunriverfarm@yahoo.com

The Bryan Palmer Farm

• Location: Wellsville, Utah
• Product: Variety of fresh vegetables, herbs, honey and flowers grown on organic principles
• Price: Full share, $320-$380 depending on package
• Production: 28-week season
• Delivery: At the farm or at the Cache Valley Gardeners' Market
• The farmer says: "We make beautiful bouquets available each week."
• Contact: 245-4579 or csautah1@gmail.com

Heritage Valley Organics

• Location: Tremonton, Utah
• Product: Chicken, duck, turkey and goose, managed under organic principles
• Price: $360
• Production: 20 weeks
• Delivery: To be decided
• The farmer says: "The birds are not caged, and small grains to feed them are raised at the farm."
• Contact: 770-2365 or mbanca@nebonet.com

The USU Student Organic Farm

• Location: 800 E. 1750 North, Logan
• Product: Variety of fresh vegetables, occasional berries
• Price: Full share, $528; half share, $308
• Production: 22-week season
• Delivery: Pick up at the farm
• The farmer says: "CSA fees go to paying student wages at the farm."
• Contact: E-mail jennifer.reeve@usu.edu for a sign-up sheet

Corbridge Country

• Location: Malad, Idaho
• Product: Berries and beef (all-natural grain and all-natural grass fed)
• Price: Varies by weight; deposit requested
• Production: At request, depending on cattle weight
• Delivery: Price includes cutting, packaging and delivery
• The farmer says: "A day at the ranch (hayride, horseback riding, BBQ) is included with meat purchase."
• Contact: 208-766-2644 or corbridgecountry@gmail.com

Other farmers that didn't present at the open house, but still seem cool:

• Tagge's Famous Fruit: 801-755-8031
• Tveit Gardens: Nibley, Utah, 770-8714

Go to CSAUtah.org for more information on these farms.

Lael Gilbert is a food lover and freelance writer living in Logan. She is among a number of freelance writers whose columns appear in The Herald Journal as part of an effort to expose readers to a variety of community voices. Feedback at lael gilbert@gmail.com.

See also Slow Food Utah CSA Listings.

The Standard-Examiner (Ogden)
By admin
Published Apr 19 2010

There are no fruit buds and the peach trees have yet to show a single leaf.

Thayne Tagge, owner of Tagge's Fruit Stand in Perry, is gazing across his barren orchard when his Blackberry beeps with an e-mail notifying him a customer has made a payment.

"Thanks for the payment. Looking forward to sharing the harvest with you," Tagge e-mails back.

Several Northern Utah farmers like Tagge are receiving payments for crops that have not yet sprouted, as a result of a relatively new concept.

"The whole idea is community-supported agriculture," Tagge said. "Right now is the hardest time for me, because we have pretty much run out of money from last year.

"There are a lot of upfront costs that we incur right now. So the whole idea is to get people onboard who are willing to support me. They agree with my practice and really understand what I want to accomplish."

Participants in the state's Community Supported Agriculture program are referred to as shareholders.

"A CSA member has a share in your production," explained Charlie Black, from Black Island Farms in Kaysville, which joined the CSA program last year.

Shareholders purchase a full or half share to be delivered every week to a pick-up location between June and October. At his farm, Black said, a half-share is a half-bushel of any available produce and feeds a family of four, and a full share will feed a family of six. The size of a share differs among farms.

The weekly shares are purchased in a single payment made during the springtime, which gives the farmers revenue when they typically would have none. Each farm sets its own price, but a half-share will be around $250 and a full share runs, on average, $450.

"It's a great way for farmers to reduce their need for operating loans," said Jeff Williams, founder of CSA Utah, a nonprofit organization that helps market local CSA farms.

James Haggerty, owner of Sun River Farm in Mendon, has never taken out a farm loan in his 12-year ownership of his company because of his customers in the CSA program.

"We look at it like we are taking loans out from individual families, and then we pay it back in the form of vegetables," said Haggerty. "The only other alternative, really, is to have more off-season income that takes the farmer away from his task at hand -- which is to grow."

Photo caption: "East climbs aboard a tractor at East Farms in West Point." (Matthew Hatfield/Standard-Examiner)

Jeremy East, of East Farms in West Point, said CSA helped keep him in business in the farm's early days.

"We were struggling with finances and produce. The community pays for the spring," said East. Without it, "I wouldn't be growing right now. I'd have to get a real job."

 

The Trendsetter

Community-supported agriculture has been a rising trend in the last decade. But it was Jeff Borski who was the trendsetter more than 15 years ago when he purchased his grandmother's house and orchard in Kaysville.

"I actually had the first (CSA) in the state. I started out with about seven members for the first couple of years," said Borski. The Borski farm now has 500 members.

Borski was an artist in New York City when an organic apple in the Big Apple changed his career path.

"It just made me realize, I have to buy my grandmother's farm and I have to be an organic farmer," Borski said.

He learned what a CSA was from a doctor who had moved from the eastern United States, where community agriculture was well-established. Borski, who had been making his revenue from the Salt Lake City farmers market, joined the program.

Haggerty figures he is the second- or third- longest-operating CSA farm in Northern Utah. Sun River Farm joined the shareholder program in 2001. Haggerty estimated that he and Borski were serving 300 families combined when he first started.

"What I understand is that there are probably closer to 3,000 (shareholder) families now with farms in Northern Utah," Haggerty said.

East said Salt Lake City has always had more shareholders -- and a lack of home gardening might be why. Weber and Davis counties still have open land, he said.

There has been an increase in the number of farmers markets across Utah, and the CSA membership base has also risen.

"I would say over the last 10 years, the movement has really grown huge," Haggerty said. "Not just as far as numbers of farms, but just the public awareness of the concept."

Haggerty said the CSA program has also enabled the rebirth of the small family farm. Blue Spring Farm in Tremonton is just a two-person team, with Tamara and Randy Hed.

"It makes it a little easier for small farms because you have a place to sell," Tamara Hed said.

Black said the boom in popularity has come out of an increased focus on supporting local merchants.

"When people support the local farmers, they support open space and preservation," Black said.

Christmas Surprise

The farms determine what is in a weekly delivery by divvying out what is available.

"We tell them upfront what our production will be. It's what is available in this area at that time of the year," said Black, who has a collection of 35 different fruit and vegetable crops.

Some farms grow fruit and vegetables, others grow only vegetables, some grow herbs. The farms list what they plan on growing in the springtime so customers can determine which farm is best for them.

"We put our own variety together on what we hear from the consumers," East noted. "So it's not 18 weeks of zucchini and squash. ... They think it's Christmas every week. We send out recipes with the odd stuff."

It's sort of an adventure for the shareholders, said Tamara Hed: "You don't know what you are going to get."

The variety also works to minimize the risk of having a bad harvest. Cold snaps, bug infestations and weather can affect the products available.

"That's kind of the law of the harvest. There are always things that don't do as well," Tagge said.

Borski usually has a mixture of organic row crops and fresh herbs -- which he touts as adding flavor to food without additional calories -- in every shipment.

The toughest part is getting folks to support local farms and to eat healthier, Borski said.

"It's hard to get some people to realize that they need to eat more vegetables. And if you got them delivered every week, you kind of got to."

How it Works

Tonya Ulmer of South Ogden came out of a Wal-Mart to see several people picking up full grocery bags from a produce stand. She was introduced to community-supported agriculture when she asked someone with a bag what was going on.

"I wasn't sure I wanted to spend the money upfront," said Ulmer. "But I called (John Borski) and he told me about his farm and how he farms his fruit and vegetables."

The key for her was that the Kaysville farm uses organic growing methods, plus she gets her produce as fresh as possible.

"I mean, literally, they harvest it in the morning and they bag it up and deliver (that day)," Ulmer said.

Although she doesn't determine the fruits and vegetables in the deliveries, she does get a schedule from Borski Farms on what to expect -- including produce she's never tried, like some unique zucchini types.

The CSA farm helped her find a solution for a common problem in families: how to get the children to eat more fruits and vegetables.

"I can hardly get my kids to eat vegetables," Ulmer said. "But when I put his snap peas in front of my kids, they eat them like they're candy."

The Details

• Typical season: Weekly delivery from mid-June through October
• Size of shares: Half-share feeds family of four, full share feeds family of six.
• Average price: Half share, $250. Full share, $450.
• Type of produce: Varies among farms and season.

Local CSA Farms

• East Farms, West Point, (801) 525-2219
• Zoe's Garden, Layton, (801) 721-8238
• Black Island Farms, Syracuse, (801) 540-2818
• Sun River Farm, Mendon, (435) 757-7507
• Borski Farms, Kaysville, (801) 941-9620
• Blue Spring Farms, Tremonton, (435) 279-0563
• Tagge's Famous Fruit, Perry, (801) 755-8031
• Tveit Gardens, Nibley, (435) 770-8714
• Bryan Palmer, Wellsville, (435) 245-4579

For more information, visit www.csautah.org.

Also see the Slow Food Utah Listings of CSAs.

Attention Commercial Farmers!

Salt Lake County has released a Request for Proposals (RFP) for those of you interested in leasing land for commercial farming purposes in Salt Lake County.

If you are interested in leasing County-owned land, you are invited to review the Request for Proposals.

A pre-proposal meeting was held on Wednesday, April 28th at the Salt Lake County Government Center.

Sealed proposals will be accepted until 1:00 p.m. on Wednesday, May 12, 2010
at the Office of Contracts & Procurement, 2001 South State Street, Room N4500,
Salt Lake City, Utah 84190-3100. Please download the RFP below for more information.

REQUEST FOR PROPOSALS
SALT LAKE COUNTY
Farming Entrepreneurship Commercial Operation
For the Operation of Commercial Farming Entrepreneurships
at the various Salt Lake County properties
RFP #: SA10102
Date of Issue: April 23, 2010
Closing date: Wednesday, May 12 at 1:00 pm

(Please download the document to read the Request for Proposals.)

Download the RFP (PDF)
Download Addendum #1 (PDF)

Please note that the proposed length of lease is an initial 3 year period, followed by 2 annual renewals. Although we may miss much of the 2010 growing season, if you are interested in leasing this land for the next 5 years you must submit a proposal by May 12, 2010 deadline.

To receive current updates on this issue, please add your name and email address to the
Salt Lake County Urban Farming listserve. 

For additional information, please contact:
Julie Peck-Dabling
Salt Lake County Urban Farming Program
801-468-3571

See the Slow Food Utah listing Salt Lake County Urban Farming for more information.

Grant Family Farms CSA
Wellington, Colorado
Becky Jackson
Phone: (970) 568-7654
www.grantfarms.com
LocalHarvest Listing

Note from Erin Barnett, Director, LocalHarvest:

A couple of months ago, I spent an hour with Andy Grant, the farmer from one of the biggest community supported agriculture programs in the country. Last year, Grant Family Farms in Wellington, Colorado had over 3,000 CSA members. I have to admit that I went into our conversation thinking that there was no way a CSA could operate on that scale and be true to the core values of community supported agriculture. I have to say, I was happily surprised. In this month's main article, we take a look at what big CSAs can and can't offer, and how they can keep the 'community' aspect of CSA strong.

Enjoy the Spring and as always, take good care and eat well, Erin.
 

Grant Family Farms: 3,000 Members and Growing

Andy Grant likes to tell the story of how in the mid-1970s he tried to pre-sell produce - a la the CSA concept. The concept was foreign, people weren't ready, and Andy moved on to wholesale venues for his produce. For the next 30 years, his farm, located outside of Fort Collins in north-central Colorado, produced summer and winter squash, onions, greens, cabbage, beets, and herbs for the national wholesale market. Eventually the farm grew to 2,000 acres, all of them certified organic.

It was a successful business, but it wasn't how Grant wanted to farm. He wanted to run a CSA and develop the direct link between the farm and those who eat the foods grown there. When he decided to give it a go in 2007, his employees tried - vigorously! - to talk him out of it. But he couldn't be swayed and started that year with 126 members. The following year the CSA grew to just over 1,000 members, and in 2009 they had over 3,000 shareholders. Ultimately, Grant would like to grow to 10,000 - 12,000 members. With so much land in production, he could comfortably produce food for that many members, while also growing for Colorado grocery stores and some local restaurants and schools. Grant Farm's CSA Director Josh Palmer explains why they would like to move out of the retail market: "It is becoming more and more difficult to be a seasonal, regional farm and sell retail when you consider the 40,000+ acre organic farms in California and all the produce that comes into the country from Mexico that we have to compete with." While a 10,000 member CSA may seem mind boggling Grant speaks eloquently of the economic perils of smaller scale operations, where the lack of financial margin presses some farmers to rely on unpaid interns, off-farm labor, no savings, and an unhealthy work load, all to make ends meet. Given that, the 10,000 member CSA is the size that feels sustainable to him.

Here is what the CSA looks like at the 3,000 member mark. The CSA is run by about 16 employees, including drivers, a production team in the fields, and Palmer calls the "core CSA employees." This year they plan to have about 175 drop off sites; most of these lie in central and northern Colorado, with a few sites sprinkled across southern and eastern Wyoming, and exploring the areas of southwestern South Dakota and northwestern Nebraska. While most of the drop-offs are within two hours' drive of the farm, the farm also serves mountain communities up to four hours away. Based on shareholder feedback, the farm has added other types of food to its weekly offerings, including eggs, meat, flowers, a canning share, all with farm products. Collaborating with other area farms and businesses, it also offers fruit, mushroom, and bread shares. (The bread is made at a local bakery with Grant Family Farm's wheat.)

Joining a CSA that is several hundred miles from home might not seem like it would offer the same benefits as would joining as smaller CSA. But as Palmer points out, the more rural areas the farm serves are 'food deserts', with poor growing conditions and relentless wind. Given the quality of the rest of the food available in these areas, and the distance it travels to get to them, getting exceptional quality organic food from only a few hours' drive away starts to seem pretty good. Palmer says members from the mountain communities especially welcome the meat, bread, and other shares; the greater percentage of their family's food they can get from the farm, the better.

Still, it is not as intimate as a smaller CSA. Grant and Palmer are aware of this, and are wholehearted about creating as many opportunities for connection with the farm as their scale allows. They open the farm to members every Saturday, host a well-attended Spring Field Day (where Jim Hightower will be speaking this year), and an even more elaborate Harvestival in the fall, where Joel Salatin will be speaking this year. Last year they offered bi-weekly cooking classes from mid-summer through fall, many of which sold out. They work with local schools to create food-related curriculum, and conduct extensive educational outreach, to schools, gardening and civic clubs, and employee groups. All of these things help recruit new members, of course, but they also create occasions for members to intersect with the farm.

There are two other important elements of their community outreach efforts, the first being the role played by their drivers and site hosts. Grant and Palmer are both keenly aware that for many of their CSA members, the delivery driver and the drop-off site host are the face of the farm. They place a lot of value on both roles. The farm also offers discounted share prices to members who work at least 18 hours/season on the farm. (The discount is $90.) Last year they had 130 working members; this year they expect to have about 500. (They must be masters of organization, the CSA staff. Can you imagine?) Palmer hears over and over again how much these members love to come out to the farm and help. He thinks it's no coincidence that the retention rate among working shareholders is extremely high. "When people have the ability to directly experience the tasks, hard work and effort that goes into growing food, they will then in turn have a greater respect and understanding of their food system and the importance of CSAs in their community," he says.

One of the things that most impressed me from my initial conversation with Andy Grant was a comment he made about advertising some friends' CSAs on his own farm's website. (That's right - promoting other CSAs on his farm's website.) He does this, he said, because some people will get more out of a smaller CSA experience. Underlying that decision, though, is the belief that there are plenty of potential CSA members for every farm and plenty of resources to go around. This generosity of spirit extends into many aspects of Grant Family Farms' CSA. With such a spirit, "big" loses its potential for anonymity, but rather, invites everyone to the table.

By Kathy Stephenson
The Salt Lake Tribune
Updated:06/10/2009 

Jeremy East doesn't fit the nostalgic stereotype of the American farmer. He doesn't wear faded overalls, carry a pitchfork or have leathery skin that speaks of years of working in the scorching summer sun.

But this summer, the 28-year-old owner of East Farms in Layton will provide 400 Utah families (and a handful of area restaurants) with a weekly supply of fresh, pesticide-free produce. After distributing shares to those enrolled in his Community Supported Agriculture program, East will sell fruits and vegetables to those who stop by his booth at Salt Lake City's Downtown Farmer's Market, which kicks off its 2009 season Saturday at Pioneer Park. (See full schedule above/below).

The country needs more young farmers like East, according to food activist Michael Pollan, the author of the popular food manifesto The Omnivore's Dilemma. "As a society, we devalued farming as an occupation and encouraged the best students to leave the farm for 'better' jobs in the city," Pollan wrote in a letter to President Obama earlier this year. "We emptied American's rural counties in order to supply worker to urban factories."

Now the country needs to change direction, the writer argues. "We need more highly skilled small farmers in more places all across America -- not as a matter of nostalgia for the agrarian past, but as a matter of national security," he said.

East never considered his choice of careers in such weighty terms. While his brother and sister couldn't wait to leave the family's agricultural roots, East, a graduate of Wood Cross High School, couldn't imagine doing anything else.

"My grandfather would grow mostly corn, squash tomatoes and melons," he said during a recent farm tour. "Then I would plant of row of everything else."

This year, East has planted produce on 125 acres of land that his family either owns or leases in Layton and Bountiful. Besides his grandfather's staples, there's spinach, salad greens, peas, cabbage, beans, leeks, carrots and three kinds of cucumbers. A five-acre orchard provides peaches, apples, pears, plums and cherries.

Kim Angeli, special events director for the Downtown Market, believes that a growing interest in local produce, a "greener" lifestyle and living closer to the land will encourage a new generation of young farmers.

"I believe we are in a food renaissance," she said. "People are really excited about local and regional foods, and the economy has brought that to the forefront and made it a topic of conversation. People want to cook and can and get back to what's around them."

Of course, Evans isn't the only successful under-35 farmer in Utah. Pete Rasmussen, owner of Sandhill Farms in Eden, operates a Community Supported Agriculture program and grows more than two dozen different varieties of gourmet garlic on his two-acre farm in the valley east of Ogden. He was one of 13 young farmers featured recently in YES! Magazine, a nonprofit, sustainable living publication.

Chad Midgley, owner of Chad's Produce, is another "youngster" at 30. During the summer, he sells produce grown on 2 1/2 acres in Syracuse and West Bountiful at markets in Salt Lake City, Park City and Bountiful. This winter, thanks to greenhouses, he operated a winter farmer's market at the Oasis Cafe.

"The winter market is almost as profitable for us as the summer markets," he said. For this Saturday's market, he will sell broccolini, basil, green onions, beets, spring greens and arugula.

Then there's 25-year-old Andrew Barclay, who is living his dream as a goat farmer in southern Utah. "I milked my first goat when I was 5 and I've been working with goats or sheep or some other kind of livestock all my life," said Barclay, who is in charge of the 50-plus herd at Mesa Farm Market, in Caineville, the eastern gateway to Capital Reef National Park.

After graduating from high school, Barclay moved to Salt Lake City to attend school and even worked for a time as an electrician. "I did the whole living-in-the-city thing. But I got tired of the dirty air and the freeways," he said.

In 2007, Randy Ramsley, owner of Mesa Farm, offered to help Barclay start a goat herd. Mesa Farm will soon get its certification to operate as a dairy. Initially, it will sell raw and pasteurized goat milk, but eventually Barclay hopes to make and sell cheese and maybe sell goat meat at the Farmers Market in Torrey.

"It's not popular to be a farmer," admits Barclay, sounding wise beyond his years. "It's hard work and it doesn't make much money. But I've always liked it."

kathys@sltrib.com

Statewide farmer's markets

From Eden to Zion, there are nearly three dozen different weekly farmers taking place this summer in Utah. Take a look at this list to find one near you.

Salt Lake County

Salt Lake City Downtown Farmers Market » Saturdays, 8 a.m. to 1 p.m.; June 13 - through Oct. 17, Pioneer Park, 300 W. 300 South; downtownslc.org

Salt Lake City People's Market » Sundays, 10 a.m. to 3 p.m.; June 14 through Oct. 25, Jordan Park, 1060 S. 900 West, (International Peace Gardens); slcpeoplesmarket.org

Salt Lake » Tuesday, 4 to 8 p.m. Aug. 4-Oct. 13, Pioneer Park, 300 W. 300 South; downtownslc.org. Produce only

South Salt Lake »Tuesday, 5 to 8 p.m., June 16 through summer; Pioneer Craft House, 3271 S. 500 East, Salt Lake City

Murray » Fridays and Saturdays, 9 a.m. to 2 p.m.; July 31 through Oct. 31; Murray Central Park, 100 E. 5200 South; Utah Farm Bureau, 801-233-3010.

University of Utah » Thursdays 9 a.m. to 2 p.m. Aug. 20 through Oct. 8; the lawn east of Pioneer Theatre; www.hr.utah.edu/wellu/farmers_market

West Jordan » Tuesdays, 4 to 7 p.m.; Aug. 11 through Oct. 20, Veterans Memorial Park, 1985 W. 7800 South; 801-569-5119

Cache/Weber County

Box Elder County » Everyday, mid-June through October, Fruitway, Highway 89 from Brigham City to Willard

Eden » Saturdays, 9 a.m. to 1 p.m., now through Oct. 31, Old Town Eden Plaza, 5510 N. 2200 South; Ogden Valley Business Association, ovba.org

Logan » Saturdays, 9 a.m. to 1 p.m., now through Oct. 17, Merlin Olsen Park, 100 S. 200 East; www.gardenersmarket.org

Logan » Wednesday, 4 to 7 p.m., (dates to be determined), Historic Courthouse (south side), 199 N. Main; www.gardenersmarket.org

Ogden » Saturdays, 8 a.m. to 1 p.m.; July 12-Sept. 27; Ogden City Municipal Gardens, 25th Street and Grant Ave.; ogdencity.com

Richmond » Saturdays, 10 a.m. to 2 p.m.; now through Oct. 17; Rockhill Farm, 563 S. State St.; 435-258-3777 or 435-258-1278

Davis County

Bountiful » Thursdays, 4 to 7 p.m., June 25 through mid-October, 100 S. 100 East, (shady area next to University of Utah extension center); 801-721-1642

Clearfield » Fridays, 3 to 6 p.m., July 31-Sept. 25, City Offices, 55 S. State St.; 801-525-2796

Kaysville » Thursdays, 5 to 8 p.m.; July 16 through Oct. 1, Utah Botanical Center, 920 S. 50 West; 801-544-3089

Summit County

Heber City » Thursdays, 4 to 9 p.m., June 18 -through Aug. 27. City Park, 300 South Main (Highway. 40); 435-654-4555

Park City » Wednesdays, noon to 7 p.m.; now through Oct. 28; Canyons Resort, lower parking lot; parkcityfarmersmarket.com

Park Silly Sunday Market » Sundays, 10 a.m. to 4 p.m. June 14 through Sept. 27; Park City Main Street; parksillysundaymarket.com

Utah County

Provo » Saturdays, 9 a.m. to 2 p.m., now through Oct. 31; Pioneer Park, 100 S. 500 West; 801-542-9382 or visit: provosfarmersmarket.com

Lehi » Fridays, 3 to 7 p.m.; Aug. 7 through Oct. 2, Thanksgiving Point, 3003 North Thanksgiving Way. 801-407-8151

Spanish Fork » Saturdays, 8 a.m. to 1 p.m.; Aug. 1 through October; City Offices, 40 S. Main; spanishfork.org

Central Utah

Castle Dale » Wednesdays, 3:30 to 6:30 p.m.; Aug. 12 - through Oct. 17, Emery County Recreation Center, 75 S. 400 East; Ron Patterson, 435-636-3235

Elsinore » Wednesday through Saturdays, 10 a.m. to 5 p.m.; mid-June through October. Made in Good Taste Market, 40 W. Main St. (East of 1-70, Exit 31); 435-527-1777.

Price » Saturdays: 9 a.m. to noon; July 18 through Oct. 17; Peace Gardens, 100 E. Main St., (north east corner); Ron Patterson, 435-636-3235

Vernal » Saturdays, 8 a.m. to 11 a.m.; July 4 through Oct. 10; Old Dinosaur Garden, Main St; avfarmersmarket.googlepages.com

Southern Utah

Boulder » Saturdays, 9 a.m. to noon, now through October, Burr Trail Outpost & Grill, corner of Highway 12 and Burr Trail; sue@boulderutah.com

Escalante » Saturdays, 8 to 11 a., July 4 through Oct. 31, Utah Canyons, 300 W. Main St.; 435-826-4049.

Kanab » Saturdays, 9 a.m. to 11 a.m.; now through mid-October, Kane County Travel Council Building, 78 S. 100 East; 435-644-5543.

Moab » Saturdays, 8 a.m. to noon; now through Oct. 24; Swanny City Park, 100 W. Park Dr. 435-259-2326

St. George » Saturdays, 8 a.m. to noon; now through Oct. 31; Courtyard at Ancestor Square, corner of Main Street and St. George Blvd.; ancestorsquare.com

Springdale » Saturdays, 9 a.m. to 11:30 a.m.; now through Oct. 24; Bit & Spur Restaurant, 1212 Zion Park Blvd.; zionharvest.org

Torrey » Saturdays, 4 p.m., mid-June through October. Robbers Roost Bookstore, 185 W. Main.; (435) 425-3265 or robbersroostbooks.com

Salt Lake City's Downtown Farmers Market

When » Saturdays, 8 a.m. to 1 p.m.; June 13 - through Oct. 17.

Where » Pioneer Park, 300 W. 300 South, Salt Lake City.

First week offerings »Spinach, salad greens, radishes, peas, beets, herbs, some greenhouse tomatoes and bedding plants.

New at this year's market:

Piedmontese Beef » raised on Fackrell Farms in Morgan

Johnson Family Farms » The Cache Valley farms offer a wide selection of produce, and are selling the natural pork raised by their neighbors at the Ballard Hog Farm in Benson

Veggie Valet » After purchasing your produce, leave your bags at a secure holding station in the middle of the 300 South block while you walk to your car. Youth volunteers will load your produce when you return.

Utah's Own » The booth will sell locally-made products from small companies that can't afford their own separate booths at the market.

Tuesday market » In August, the Downtown Alliance will start a produce-only harvest market on Tuesday evenings in Pioneer Park.

See original article for recipes »

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.

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.

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

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 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!

There will be presentations and time afterward to meet local farmers. Come prepared to take advantage of early season deals, make sure to bring your checkbook and get signed up for your favorite CSA.

Community Supported Agriculture (CSA) connects local community members to locally grown food.

The Great Salt Lake RC&D is offering the first 25 people that become shareholders two Chico reusable CSA Utah bags.

We hope to see you there!

For more information, please contact Jeff Williams at (801) 557-0521.
Download the flyer.
The Great Salt Lake RC&D is an Equal Opportunity Provider.
“Promoting partnerships that improve and protect communities and the environment.”

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.

Staheli Family Farm is a "Real" working farm. This 5 generation farm is located in beautiful Washington City. We offer garden plots...where you can grow your own crops. We also will grow the crops for you sign up for our CSA. We offer a weekly Farm market that is held on Wednesday and Saturday mornings. We offer farm fresh eggs. Our farm is also open for groups to tour, family reunions and so much more. Please visit our website for more detailed information.

Community Gardens

Experience your own personal garden at Staheli Family Farm! We have a piece of land just waiting for you to plant your very own vegetable garden. From Staheli's to your table, tomatoes, squash, peas and cucumbers always taste better when you grow them yourself!

Farmers' Market

Each Wednesday from 9-2, our local farmers bring their fresh picks out to Staheli Family Farm for our Farmer's Market. This is the best place for Fresh, Wholesome, Local Produce!

Looking for Stirling's watermelons and cantaloupes? We've got 'em here at the farm. You've never tasted melons until you've had one of these! Vine- ripened and brought to you fresh, one taste and you'll wonder how you've survived without them!

Products/Crops: (From Local Harvest)

Vegetables:   beets   cabbage   carrots   sweet corn   cucumber   eggplant   green beans   green onions   hot peppers   onions   peas   potatoes   pumpkins   salad greens

summer squash   sweet peppers   tomatoes   winter-squash   zucchini   Fruits:   apples   cherries   melons   peaches   pears   watermelons   Meats/Livestock:   beef

turkey   Dairy/Eggs:   eggs   raw milk   Processed:     baked goods   bread   honey   Flowers:     fresh flowers

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

In most parts of the country, winter is CSA sign up season. With this month's issue of the newsletter, we're starting a four-part series on all things CSA, which will include articles on how to choose a CSA (February), what happens when CSAs go big (March) and how one farm's members are creating an alternate economy within the CSA community (April).

Earlier this month we participated in a workshop about the future of CSA at the EcoFarm Conference in Pacific Grove, CA. Putting together our presentation gave us the opportunity to dig deep into our CSA database and pull out some numbers we found quite interesting. Like: the average sized CSA in the U.S. has 96 members, but the median is 47. If it's been a while since statistics class, that means that half of all CSAs have more than 47 members, and half have fewer. There are a lot of small CSAs out there! What we notice from talking with a lot of CSA farmers is that many people start small with their CSA and then increase the number of shares they offer — sometimes quite rapidly — once their systems are in place and tested. From our vantage point, both the slow and careful start and the eventual growth are important elements of the economic viability of the model.

For those who like numbers, here are a few more. Of the 3,229 CSAs listed with LocalHarvest, we have 'size' data for 2766. Of those, 2,202 have 100 or fewer shareholders, another 504 offer 101 - 500 shares, and finally, 60 farms have more than 500 CSA members. Extrapolating from those numbers, we see that CSAs of 100 shareholders or less serve 25% of all CSA members in the country. Those in the 101 - 500 braket serve 52% of CSA members, and large CSAs of 500 or more supply 23% of all subscribers.

To put this in context, the total number of shares offered by our CSAs is about 390,000. That number represents one-half of one percent (0.5%) of all households in the U.S. That might not sound like a lot, but when we mapped out the growth curve, it was impressive as you can see in the graphic below! If the number of CSAs keeps growing at the same rate as CSAs have been joining our site over the last three years, by 2020, there will be over 18,000 CSAs in the U.S.
 

Click image for full-size view.
 

For even more fun, Guillermo animated the growth of CSAs in a little movie, which you can see in the video below. Each green triangle represents one CSA farm, and the dates shown are drawn from data reported by the farmers themselves. It's a neat little visual, and takes just 12 seconds of your life.
 

 

Many of you are among the country's 390,000+ CSA members. If you've had a good experience, maybe you'll consider talking to a few friends about joining a CSA in your area. And if you have never given CSA a try, would like to be part of a local farm, and enjoy eating veggies, like to cook, you may be a perfect candidate for CSA membership! You can find one near you with our search engine.

To the start of a wonderful CSA season!

Erin Barnett
Director
LocalHarvest

Higher resolution maps of LocalHarvest members in the continental US and Canada. (1280 x 750 pixels):
All LocalHarvest Members – Farms – CSA Farms – Farmers' Markets
(Click each image for full-size views.)

All LocalHarvest Members

Farms

CSA Farms

Farmers Markets

The listing below shows all LocalHarvest members for your areas of interest.
All links below go to LocalHarvest.org...

Salt Lake City, Utah (100 mile radius)

Gibbs Smith, Publisher
The Honey Jar
The Spirit Goat
Appenzell Farm
Aspen Ridge Farm
Baba Capra Registered Dairy Goats
Bell Organic Gardens
Black Island Farms
Blue Moon Ranch
Borski Farms
Bryan Palmer CSA
Bullhead Ranch
Cache Valley Gardeners' Market
Cache Valley Mid-Week Gardeners' Market
Christiansen Family Farm
Clifford Family Farm
Commensalist Gardens
Copper Moose Farm
Creamery Creek Farm, Goat Milk Soap
Downtown Clearfield Farmers' Market
Downtown Farmers Market
Drake Family Farms
East Farms
East Farms CSA
Emeline
First Frost Farm
Great Salt Lake RC&D Council
Happy Trowels Farm, Inc.
Holladay Farmer's Market
Hubbell's Olde Homestead
Idaho Land and Livestock
Jacob's Cove Heritage Farm
Josephs Farm/Garden CSA
Late Bloomin' Heirlooms
Layton Farmers Market
LKL Farms (Happy Hens Farm)
M & D Farm
Mini's Cupcakes and Cafe
Mountain Valley Trout
Murray Farmers Market
Paradise Valley Orchard
Park City Farmers Market
Park Silly Sunday Market
People's Market
Pioneer Valley
Playful Noshings
Pleasant Valley Beef
Proffit Ranch
Provo's Farmers Market
Ranui Gardens
Roberts Ranch & Gardens
Rockhill Creamery
Rocky Ridge Organic Farms
Running Water Farms
Sage's Cafe
Salt Lake Downtown Farmers' Market
Sandhill Farms
Slide Ridge Honey
Slow Food Utah
South Town Farmers Market
Spanish Fork Farmers Market
Squatters Pub Brewery
Starkey Orchards
Sun River Farm
Thanksgiving Point Farmers Market
The Paradise Market
Tveit Gardens
Utah Botanical Center
Wee Farm
Wheelwright's Eggs & Honey
Zoe's Garden
Zoe's Garden

Hurricane, Utah (100 mile radius)

Cricket Song Farm
Downtown Farmers Market at Ancestor Square
Enterprise FFA
Four Country Gals
Jackrabbit Ranch, Inc.
Kane County Gardener's Market
Little America Organic Fruit
Little America Organic Orchards
Meadow Valley CSA
Quail Hollow Farm
Staheli Family Farm
Wadsworth Ranching Company
Zion Canyon Farmers' Market

Logan, Utah (100 mile radius)

Gibbs Smith, Publisher
The Honey Jar
The Spirit Goat
Wind River Herbs
Haderlie Farms
Honey Doe Farm
American Falls Farmer's Market
Appenzell Farm
Aspen Ridge Farm
Baba Capra Registered Dairy Goats
Bell Organic Gardens
Black Island Farms
Blue Moon Ranch
Borski Farms
Brady's Plant Ranch, Ltd.
Bryan Palmer CSA
Cache Valley Gardeners' Market
Cache Valley Mid-Week Gardeners' Market
Commensalist Gardens
Copper Moose Farm
Creamery Creek Farm, Goat Milk Soap
DDS Ranch
Downtown Clearfield Farmers' Market
Downtown Farmers Market
Drake Family Farms
East Farms
East Farms CSA
Emeline
EverGreen Farm & CSA
First Frost Farm
Fool's Gold Farm
Great Salt Lake RC&D Council
Happy Trowels Farm, Inc.
Harts
Holladay Farmer's Market
Hubbell's Olde Homestead
Hummingbird Gardens
Idaho Land and Livestock
Josephs Farm/Garden CSA
Late Bloomin' Heirlooms
Lau Family Farm
Layton Farmers Market
LKL Farms (Happy Hens Farm)
M & D Farm
Medford's
Mini's Cupcakes and Cafe
Mountain Valley Trout
Murray Farmers Market
Paradise Valley Orchard
Park City Farmers Market
Park Silly Sunday Market
People's Market
Pioneer Valley
Playful Noshings
Proffit Ranch
Ranui Gardens
Rockhill Creamery
Running Water Farms
Sage's Cafe
Salt Lake Downtown Farmers' Market
Sandhill Farms
Slide Ridge Honey
Slow Food Utah
South Town Farmers Market
Southeast Idaho Farmers Market
Squatters Pub Brewery
Star Valley Farmers' Market
Starkey Orchards
Sun River Farm
Sunflower Gardens
Thanksgiving Point Farmers Market
The Paradise Market
Tveit Gardens
Utah Botanical Center
Ward's Green Acre
Wee Farm
Wheelwright's Eggs & Honey
Zoe's Garden
Zoe's Garden

Moab, Utah (100 mile radius)

Blue Hen Farm
Circle A Garden
Dragonfly Farms
High Desert Foods
SimplyGrown
Straw Hat Farm
Ela Family Farms
Taylor Organic Farms
Abundant Life Organic Farms
Arriola Sunshine Farms
Blue Spruce Ranch
Borden Farms, LLC
Buckhorn Gardens
Buffin Farm, Inc.
closer to heaven farms
Collbran Farmers Market
Cortez Farmers Market
CSA @ the Cameron Place
delyaks
Ela Family Farms
Gnat Ranch
Grand Junction Farmers Market I
Grand Junction Farmers Market II
Green Place Ranch, LLC
Hen Fruit Farms
High Desert CSA
High Wire Ranch
Hill Top Market
Indian Ridge Farm & Bakery
Jack Rabbit Hill
Jupille Ranch
Kinikin Heights Natural Foods
Kiva Orchard
Lazy Bee Acres
Lazy R/Z Ranch
Manna Floral
Meanwhile. . .
Mim-By-Kim LLC
Montrose Farmers Market
Morton's Orchards
Morton's Organic Orchards
N. Fork Food and Flowers
Paradox Valley CSA
R/Z Ranch
Rancho Durazno
Rancho Durazno
Reverse K Bar Ranch
Rivendell Farm
rivendell farm
Roan Creek Ranch
Round Earth
Rude Becky's Flower Farm
Stone Free Farm
Tate Orchards-The Peach Factory
Thistle Whistle Farm
Tierra Madre Herbs
Tomten Farm
Youth Garden Project

Nephi, Utah (100 mile radius)

Gibbs Smith, Publisher
Taylor Organic Farms
Aspen Ridge Farm
Beck Family Farms
Bell Organic Gardens
Black Island Farms
Blue Moon Ranch
Borski Farms
Bullhead Ranch
Christiansen Family Farm
Clifford Family Farm
Copper Moose Farm
Creamery Creek Farm, Goat Milk Soap
Downtown Clearfield Farmers' Market
Downtown Farmers Market
Drake Family Farms
East Farms
East Farms CSA
Great Salt Lake RC&D Council
Holladay Farmer's Market
Jacob's Cove Heritage Farm
Late Bloomin' Heirlooms
Layton Farmers Market
Mini's Cupcakes and Cafe
Morgan Valley Lamb
Murray Farmers Market
Park City Farmers Market
Park Silly Sunday Market
People's Market
Pioneer Valley
Playful Noshings
Pleasant Valley Beef
Provo's Farmers Market
Ranui Gardens
Roberts Ranch & Gardens
Rocky Ridge Organic Farms
Sage's Cafe
Salt Lake Downtown Farmers' Market
Slow Food Utah
South Town Farmers Market
Spanish Fork Farmers Market
Squatters Pub Brewery
Starkey Orchards
Thanksgiving Point Farmers Market
Utah Botanical Center
Zoe's Garden
Zoe's Garden

Richfield, Utah (100 mile radius)

Taylor Organic Farms
Beck Family Farms
Boulder Utah Community Market
Hell's Backbone Grill
Jackrabbit Ranch, Inc.
Morgan Valley Lamb
Pleasant Valley Beef
Roberts Ranch & Gardens
Rocky Ridge Organic Farms

How to create your own lists and maps in Local Harvest:

Go to LocalHarvest.org, and use the LocalHarvest "all in area" search form to find all listings within a given distance of your zip code.

The Youth Garden Project CSA (Community Supported Agriculture) consists of a community of individuals who pledge support to the Youth Garden Project so that the CSA garden becomes the community’s farm. Members share in the risks of farming, including poor harvests due to unfavorable weather and pests, but also share in the bounty of the garden throughout the growing season.

There are two kinds of membership:

1. Paid Members - $300.00 per share ($15.00 per week)
    
2. Paid and Volunteer Members - $150.00 per share plus work at the garden 40 hours. if half payment of $150 is made then 40 hours work is also required in the garden during the season. These members benefit from the satisfaction gained by reconnecting to the land and participating directly in food production.

CSA Produce Pick Up on Thursdays

• Begins first Thursday in June from 3:00 to 6:00 p.m.
• Until about the last Thursday in October.

Bring a Tote Bag or two to pick up your produce.

Click HERE for the CSA Membership Form (PDF)

Mail membership form and your payment to:
Youth Garden Project
Attn:CSA
530 South 400 East
Moab, Utah 84532

Supporters: Thank you to Turtlepaws, Moonflower Market,Turner Lumber, Grand Rental, Triassic Stone, Gayle Weyher Landscape Design, and Sarah Beth Coyote Foundation for donations to the CSA.

See also:

• SFU – Youth Garden Project for more information on YGP.

(The Bryan Palmer CSA is located in Cache Valley, southwest of Logan, Utah.)

Our CSA farm grows chemical free-fresh, locally grown herbs, vegetables, berries, and flowers picked at the peak of ripeness. From Arugula to Zucchini, from Asian greens to winter squash, from Amaranths to Zinnia, we try and grow it all.

We sell herbs, produce, berries, flowers, plants, fresh salsa and pesto, and dried floral wreaths at the Cache Valley Gardener's Market and to local restaurants, with a pick your share pick-up at the farm.

Our CSA believes in supporting the community it is in and so a lot of seed and farm materials come from local businesses.

Registration for our CSA program runs year round until we are full, and the season is from the end of May through Thanksgiving.

For more information about the CSA program please email us.

Examples of a spring share (May through June):

• 2lbs potatoes, 2 lbs peas, bunch of beets, 2 lbs snow peas, 2 lbs spinach, 2 lbs spring mix, bunch green onion, carrots, bunch radish, and bag of herbs.

Example of a summer share (July through October):

• 2 zucchini, 2 crookneck, 8 ball zucchini, 2 lbs beans, 1classic eggplant, 2 Ichiban eggplant, 6 sweet corn, 1 Armenian cucumber, 1 lemon cucumber, 2 cucumbers, carrots, 2 lbs tomatoes, 2 bell peppers, hand full of jalapeño-Thai-banana-gypsy-Anaheim peppers, 2lbs potatoes, herbs, raspberries, onions.

Example of a fall share (October through November):

• pumpkin, onions, winter squash, bunch beets, potatoes, fresh salsa, zucchini bread, pollen, raspberries (until frost), cabbage, broccoli, carrots, kohlrabi.

Heirloom: 1. Something of value handed on from one generation to another. 2. Typically, a more than fifty year-old variety in fruits and vegetables (it also applies to humans in our case).

Late Bloomin' Heirlooms is a mini-farm known for over 50 varieties of heirloom tomatoes as well as peppers, eggplant, melons,squash and culinary herbs.

Heidi and I now sell plants in the spring and produce in the summer. Starting as a farmers' market garden, we progressed to selling to a few restaturants. This year [2009] will be our 1st year as a small CSA.

We donate seeds and plants to non-profits and schools to further buy and grow local, as well as "know where your food comes from" ideals. We have found offering heirloom seeds, plants, produce, and education to small groups is already having a positive effect in changing the way food is looked at and enjoyed by the people we serve.

Classes

We also teach classes in seed starting, sustainable growing practices, neighborhood farmstands for children, and seed saving to help families become more self-reliant as they gain better skills.

We conduct seed starting classes in January and February, tomato planting classes in March and April (heirloom plants take longer to fruit), a tour in our garden with seed-saving and tomato-tasting classes in September and October. We are also actively helping others to have backyard gardens as well as a local elementary school.

Seed Saving Classes are a good way to learn more about Heirloom Tomatoes and how to preserve their great taste and exciting colors year after year. Our Seed Saving classes are on most Saturdays at 3:00 pm weather permitting.

In each class you'll tour the Garden with the Late Bloomin' Heirloom's gals, pick and sample scrumptuous tomatoes, you'll experience a great pesto on artisan bread and, learn why and how to save heirloom tomato seeds.

We also provide handouts and seeds to take home for your next great tomato garden. Each class is $25 per person, and $20 for a second family member sharing materials.

Come join the fun as we learn about heirloom tomatoes! Please secure your reservation early. The classes are small and are quickly filled. Complete list of all upcoming Seed Saving Classes!

The Late Bloomin' Heirlooms Adventure

In February of 2007 I recieved an answer to my falling down and crawling from the garden dilemma and an April surgery ensued. I was so grateful to be able to walk, but in mourning from the thought I'd have no garden. The garden is my respite from a hectic tax season each year. It calms, rescues, gives light and life to me. My son Sadja had helped start the hundreds of seedlings in February.

Even though June is late to plant heirlooms, my daughter Alyssa and Deb Weston's family helped put in four 65-foot rows of my heirloom tomato plants and three more rows of various peppers. The other plants were given away to friends and family.

By August there were so many weeds, it took me a full day on each row to reclaim the plants. Each weed was a triumph! Then my daughter Tara invited me to go to the farmer's market at Pioneer Park. I was amazed to see the same tomatoes there that I was growing. I thought to myself,"I can do this too."

On the same Saturday, Heidi had come to see me and my son told her I was at the market. She was thinking, "hmm, what's that about?" "It's so early in morning something must be up, and she didn't take me."

I applied to sell my tomatoes, and then realized I couldn't lift things yet. But I went to Home Depot on Thursday to get lumber to build a rack. Then, feeling prompted, I went to see my great friend Heidi. (She's not ususally home that day, she had taken off for her birthday. later I found out that had been talking to her husband for nearly a year about making a change. She didn't want to be behind a computer any longer.)

Not even really saying hello, I blurted out, "I'm selling tomatoes at the farmer's market, do you want to do this with me?" Without hesitation there was an excited yes and a sweet tearful embrace. (You should also know Heidi and I have been clowns, done Dynamic Demos, raised six-foot Emus together, and had many other adventures since our unlikely friendship began in 1981.)

Heidi had been wondering what she would do for next fifty years. She instantly knew this was it!

We have both been gardeners for many years; over 50 for me and over 30 for Heidi. We especially love the ugly, bumpy, strange-colored heirlooms tomatoes.

From our adventure at the Farmer's Market, we formed the "Late Bloomin' Heirlooms" partnership.

The name came from the fact that we are both over fifty years old and so the heirloom vegtables.

People are referred to as late bloomers when they discover their profession passion late in life. Many heirloom tomatioes take much longer to fruit. Ta dah! Heidi and I are Late Bloomin' Heirlooms growing late blooming heirlooms. We found a way of using our love of gardening to help others enjoy the most wonderful flavor or summer: heirloom tomatoes!

Since we also decided to have a heirloom plant sale this spring, plants began taking over my house and tried the same thing at Heidi's. It took many hours and hands to put up racks, lights, germinate seeds, water, pot up, water, move lights, water, put up more racks, water, more lights, and... what else do you think? Water, of course!

As our work increased exponentially, the crew grew. Heidi's husband Kim, sons Jeremy and Adam, as well as my son Sadja all had a hand in helping us pot up the plants and picking up more pots and soil elements.

We learned a great deal about human nature from the plant sale. As we sent out babies home with stranger, we tried to give as much help to our planters as possible. We saw that people wanted heirlooms tomatoes, but a few were not willing to follow our advice to use "Walls 'O Water" to protect their plants because of the added expense. Some would not use the special fertilizer we had prepared at minimal cost. The wacky weather played a factor in later planting as did loosing plants to a late frost. We did replace more than a few plants.

Then we realized that so many of our buyers did not have much gardening experience. It gave us more insight into our role. We needed to have classes to teach them a better way of tomato gardening by preparing the soil, starting the seeds, planting their plants and saving the seeds.

CSA Utah is a project of the Great Salt Lake RC&D Council that provides
a one-stop resource for those interested in CSA in Utah.

Both consumers looking for fresh, local food and farmers looking to diversify their operation and make a positive impact in their community will find something here.

CSAUtah.org is your door to Community Supported Agriculture in Utah.

Many farms offer produce shares, where buyers typically receive a weekly delivery of produce, flowers, fruits, eggs, milk, meats, or various other locally produced items. Cost, quantity, length of season, varieties, delivery options vary depending the farmer.  

Community Supported Agriculture (CSA) is a way for the food buying public to have an active dialogue with a farmer, learn about how they grow their produce, where it is grown and other aspects of their farm. Members invest in farms in their community by paying a lump sum (usually before the growing season) and receive a portion of whatever is in season in their local ecosystem, typically on a weekly basis. In this way ordinary citizens can vote with their wallet by directly supporting farming into their community, inviting sustainable farming into their neighborhood and become an integral part of their world.  By making a financial commitment to a farm, people become "members" (shareholders) of the CSA. Some CSAs also provide opportunities for members to experience their farm directly through field events, potlucks, a pumpkin patch or other activities. Some may offer members to earn a share by working for the CSA. In Utah, the growing season usually lasts 16 to 20 weeks, from late June through October.

To download an informational brochure click here.

WHAT IS A CSA?

CSA is a partnership of mutual commitment between a farm and a community of supporters which provides a direct link between the production and consumption of food. Supporters cover a farm's yearly operating budget by purchasing a share of the season's harvest. CSA members make a commitment to support the farm throughout the season, and assume the costs, risks and bounty of growing food along with the farmer or grower. Members help pay for seeds, fertilizer, water, equipment maintenance, labor, etc. In return, the farm provides, to the best of its ability, a healthy supply of seasonal fresh produce throughout the growing season. Becoming a member creates a responsible relationship between people and the food they eat, the land on which it is grown and those who grow it.

This mutually supportive relationship between local farmers, growers and community members helps create an economically stable farm operation in which members are assured the highest quality produce, often at below retail prices. In return, farmers and growers are guaranteed a reliable market for a diverse selection of crops.

To learn more, click on one of the links below...

LEARN MORE

• How Does It Work?
• Whis is CSA Important?
• Is CSA Profitable for Farmers?
• Delivered Veggies?
• Share the Harvest Book
• CSA: Wiki-Style...
  

CSA Utah is sponsored by Great Salt Lake RC&D which promotes conservation, development and stewardship of natural and human resources; promotes sustainable economies; and enhances the quality of life.

CSA: Organic vegetables, flowers and herbs.
Serving St. George and Cedar City areas

We were both raised on the farm and have always raised large gardens. We have operated a u-pick organic vegetable farm for several years and have participated in the Cedar City Farmers Market for 15 years and also at the Kayenta and St. George Farmers Markets when they have been available.

We use organic principles and take our obligation to the betterment of the earth very seriously.

Our motto is: "Let our family grow your family's food."

Our mission statement is: "To provide organically grown vegetables to individuals using accountable stewardship; returning to the earth more than taken; and respecting the value of an honest days work."

Black Island Farms is a working vegetable farm, with about 400 acres in cultivation! We grow carrots, onions, cabbage, corn, pumpkins, squash and gourds. Black Island Farms has been in the same family for more than 45 years, and we're proud of our heritage here in Davis County.

Each Fall, we host a Harvest Festival and Cornfield MAiZE — Utah agri-tourism at it's best, with hayrides, bonfires, and a haunted maze. We offer school field trips in September and October. And ... we have a Farmers Market where you can get flowers, gifts and produce.

Black Island Farms CSA

Black Island Farms now offers community supported agriculture subscriptions along the Wasatch Front and Park City. Our mission is to provide the freshest naturally grown produce possible by delivering it to our local members the same day as picking. Become a member and taste the difference and enjoy the ease, of “hours fresh produce”.

Community Supported Agriculture

Black Island Farms now offers Community Supported Agriculture subscriptions along the Wasatch Front and Park City. Our mission is to provide the freshest naturally grown produce possible by delivering it to our local members the same day as picking. Become a member and taste the difference and enjoy the ease, of “hours fresh produce”.

Watch our blog for more news about what’s ripe or
what’s blooming — or what’s happening at Black Island Farms!

About our 2009 CSA Program

Our program this year will be 18 weeks. We will start late June and run through October. (Weather permitting it could be earlier or later.) Members will receive a weekly assortment of produce and fruits that are ready for harvest throughout the season.We will be using other local growers we know and trust for some of these items. To ensure the best quality possible, the produce will be harvested the same morning as delivery.

Monthly special events

This is the exciting part! We will offer monthly special events held at Black Island Farms. They will include, but are not limited to: Work days- come help transplant cabbage or work a field. Educational seminars, concerts, or magic show. Each will be hosted in our pole barn with, cow train rides, pumpkin bounce house, farm animals, and hay rides through out the farm. A dutch oven dinner will be offered at an additional fee.

How to become a member

Read and sign the application on the back of this brochure and return, along with payment. As soon as your payment is recorded, you will get an e-mail notifying you that your account has been activated, and give you more information about your first delivery/ pickup.

Get more info in our CSA Info section of the Black Island Farms Beacon!  And download an application now!

This is what a membership to CSA will include!

Vegetables
Carrots, Cabbage, Summer Squashes, Cucumbers, Sweet Corn, Cantaloupe, Honeydew, Watermelon, Potatoes,

Potted Flowers, Ornamental Red Peppers, Dwarf Sum, Flowers, Zinnias, Potted Herbs

Tomatoes … and an opportunity to purchase additional
tomatoes for canning.

We have a Pepper Patch!
Chili Peppers
Green Peppers
Roasted Chili Peppers

Fall Squash
25# Bag Storage Carrots
25# Bag Storage Onions
25# Bag Storage Potatoes

Weekly Newsletter

Fall Decoration Package:
Mini straw bale, corn stalks, assorted
pumpkins and gourds.

Family Pass To Black Island Farms Harvest Festival for
up to 6 people.

Opportunity to purchase tickets for
Nightmare Acres.

Monthly Special Events

Black Island Farms Blog Feed

Tagges' Famous Fruit owns 70 acres of Orchards and Farm land located in Perry and Willard, Utah.
We grow a variety of fresh fruits and vegetables and sell them at locations in the Salt Lake City area.

Tagges' Famous Fruit is famous for our "Brigham City Peaches." The climate and environment is perfect to grow 21 different variety of peaches.

We also grow sweet cherries, apricots, pears, plumbs, apples and most row crop vegetables.

As older farmers were selling for home development we were buying and planting trees. We work hard in the spring, summers and fall and play hard in the winter. We are able to pick the fruit riper so that it tastes better because we don't have to ship very far.

CSA

This is our first year setting up a Community Sponsored Agriculture (CSA) Program and we would love for you to join with us in the adventures of farming.

We want to develop a long lasting relationship with you. We love to farm and in order for us to continue we need the support from the community. This summer will be so fun because you, as a CSA member, will receive the “best of the best” that we grow. You will receive the first fruits and many varieties that we do not sell to anyone else. For example, Thayne will finally be picking the four varieties of white peaches, that he planted four years ago. You will get the first taste of this delicious white flesh peach.

Why we’re so excited to start a CSA program:

1. We want to get to know you and we want you to get to know us literally through the fruits of our labor.
2. We grow fruit!!! We have many varieties of Cherries (5 varieties), Apricots (6), Brigham City Peaches (28), Plumbs (5), Prunes, Willard Bay Blackberries (3), Raspberries (1) and Apples (4).
3. We also have amazing row crops to make your mouth water. They include our famous tomatoes, peas, beans, peppers, cucumbers, beets, cantaloupe, watermelon, sweet salt and pepper corn, summer and winter squash, pumpkins and some of Thayne’s other wonderful veggie surprises.
4. And on top of all that, we are very generous. We want you to be our farming friend for many years to come. In addition to providing you with a very impressive box full of fresh fruits and vegetables – since we grow our own, sometimes we have so much picked that we will add the extra in your order.

Here’s How It Works

As a CSA Share Holder you will receive a specially packed box of fresh fruits and vegetable each week, for 15 weeks. We will start the week of July 4th and continue until the week of October 10th, 2010.

Boxes in July and early August will not have as many varieties of fruits and vegetables due to the Utah growing season, but in August and especially September your membership box will overflow with different varieties of fresh fruits and vegetables grown on our farm.

CSA Share Pricing

Each HALF share membership feeds 2 adults and is $275.00. Depending on the time of the summer you will receive anywhere from 3 to 10 different varieties of fruit and vegetables each week.

For a greater harvest, order a FULL share membership for $545.00. We promise if you order a full share you will have a bountiful supply of Tagge's best produce.

Early Frost Special - Extended to April 15th

If you sign up before April 15, 2010, you will receive a discount on your share membership.  For a half share you will pay $255.00 and for a full share only $495.00.

Our CSA Pick-up Locations

Additional CSA items

We have some great produce that you can freeze or preserve and enjoy in the winter months. We will also give advice to help you do it right. I have a great recipe for frozen creamed salt and pepper corn that will be great at Thanksgiving time. Items will include but not limited to tomatoes, peaches, beans, apples, pears, salt and pepper corn, potatoes, onions winter squash and garlic.
Try it you will like it.

• Canning or freezing items Share $250.00
• Tagge's Famous Fruit CSA Hat $9.95

Become a CSA Sponsor

We would love to add other drop off locations. If you would like to be one of our special CSA sponsors, all you need to do is have at least ten friends join in with you and we will deliver your membership boxes to your chosen location. And as a CSA sponsors, you will receive your membership at a discount.
 

Get The News - Hot Off the Fruit Stand!

Sign up and get:

• Updates on what's in season
• Great gift-giving ideas
• Canning tips, great recipes
• And more!

Tagge's Famous Fruit Stands

Find locally grown produce, honey, jam and salsa at Tagges' Famous Fruit stands during the season at the following Salt Lake City locations:
(click address to see map)

Thayne and Cari Tagges' Famous Fruit can also be found during the season at
Farmers Markets located at:

Tagge's Famous Fruit History

By 1995 the Tagge's had six fruit stands. It was then that Cari suggested they pick up some peaches from Brigham City to sell at their stands as well. They met Paul Sumida who owned a fruit stand on Highway 89 (Fruit Way). They would purchase peaches from him each day and sell them at their stands. Thayne and Paul became friends and the next year Paul asked Thayne to buy his 38-acre orchard. Paul said he would work with Thayne for one year and teach him how to farm. Thayne quit Peat, Marwick and became a full time farmer. They bought the orchard in 1997 and changed their business name to Thayne and Cari Tagge’s Famous Fruit.

Now that the Tagge’s had all this fruit being grown Cari had to add more fruit stands. In 1998 Bear Lake Raspberries were struggling because of a plant virus, so the Tagges bought 10 more acres across the street in Perry to grow raspberries and blackberries.

In 2003 Thayne purchased the 30-acre Perry family farm in Willard. The Perry family wanted to sell it to someone who would use it to farm and not build houses. Since then the Tagges have planted over 2500 trees on that property.

The Tagge’s fruit stands have gone through many changes throughout the years. We used to be able to pull up to a location without a business license and sell. We have hired many teenagers, college students, and moms to help us sell each summer. Our season went from three weeks each summer to a hectic four months of selling. Thayne knows how to fix tractors, prune, thin, fertilize and this summer just put in a drip irrigation system on 28 acres of our land.

Learning to farm has been bittersweet. IT IS A LOT OF WORK. Thayne and Cari work around 80 hours each week during the harvest. Thayne has to water in the middle of the night and load trucks at 3:30 some mornings. We plant seeds in our green house in March and then plant over 12,000 tomato plants and other row crops in May. But the joy of farming, to Thayne, is working the land. He loves working hard and literally seeing the fruits of his labor. He will call Cari at dusk while he is cultivating and tell her how beautiful Willard Bay is when the sun is setting. They both have a crazy work ethic and are proud that all four of their children know how to work hard and will finish the job no matter how dirty or how long it takes.

A family business is fun, but sometimes you are together too much and take your pressure out on each other. Our children are amazing, and help us do what ever is needed. It has been so rewarding to grow our own produce and have our customers appreciate the work that we do. We have many loyal customers that have bought from us for the last 25 years. We are proud to be a first generation farming family.

Read More »  

Farm Fresh Food Delivered to Your Door Year Round

That's right! This is Heritage Harvest CSA, a flexible year round CSA. We are doing this because it is important. Quality real food is scarce, especially in the wintertime and having an excellent local supply is so important to us. We believe that it is also important to you.

To accomodate the need we designed and built an extensive solar greenhouse in which to grow year round. Applying sensible cutting edge technology with age old wise and proven agricultural practices; our sustainable, low carbon footprint production system will provide you and many other families with goodness and value that has gone missing from our lives for too long...

Heritage Harvest CSA

Year Round CSA Featuring Freshly Picked Produce Selected from Over 100 Items Grown by Jacob's Cove Heritage Farms

We have the experience, the technology, the commitment, and the will to provide you with the best real local food possible year round.

Each delivery will include a box of freshly picked produce from the following:

• Jacob's Cove Heirloom Tomatoes and some combination of our Peppers, Cucumbers, Greens and
• many Heirloom Varieties of Carrots, String Beans, Beets, Chard, Scallions, Yellow or Zucchini Squash, Melons, and more.

A full share should feed a family of 5 to 7 adults and children. The value of our produce is very high because of its quality coupled with the fact that you can customize your deliveries. You not only will enjoy the food in its entirety but will also likely have no waste.

Those of you that know us from the Farmer's Markets or restaurants that serve our produce, know our quality and our presentation. You can expect the same from our CSA.

• A typical week for a full share may be 1-5 tomatoes, a couple of large peppers and cucumbers, a container of greens, a bunch of carrots, a bunch of beets, some yellow squash, and a melon. A half share would be about half of that.
   
• You can opt out from any week’s delivery so your 13 deliveries may be extended over 15, 20, or even more weeks up to a maximum of 26 weeks.
   
• You can customize your next delivery by making requests online. Subject to availability those requested items will makeup a portion or all of your next delivery.
   
• You can also request and purchase extra produce if you so desire and it will come with your next delivery.
   
• The first deliveries will be in February and run until your 13 deliveries are completed.

Prices work out to be similar to Farmer's Markets prices from last summer. You will can get our produce delivered to your home for just $33 per week on a full share.

13 Delivery CSA (can be received in up to 26 weeks)

Options	Half Share	Full Share
Early Bird Price	$260	$429
Regular Price	$364	$533

The "Early Bird" price is aplicable up to about 9 weeks before beginning of harvest. For the February start the "Early Bird" price is good through is December 20, 2009.

If there are remaining slots available afterward they can be purchased at the regular price.

We are building more production acreage. So there will be more slots available for the April start.

Requests

72 hours before your scheduled delivery we'll email you a reminder to visit the website to confirm your delivery and make your requests.

If you have some special food items that we do not have available which you would like to get, please let us know. We have the know-how to produce most real food items that you may desire. Contact Info

Subscription Period

The current 13 week subscription period will begin in February and extend into May or beyond if you have skipped some weeks. Join Now

Home Delivery

We will make deliveries to Salt Lake City on Mondays and Fridays. Utah Valley deliveries will be every Tuesday. Park City deliveries will be every Wednesday.

72 hours before your scheduled delivery we'll email you to visit the website. You must click "Confirm Home Delivery" on your account page at least 48 hours before your scheduled delivery date each week. Neglecting to do so will automatically opt you out for that weeks delivery.

You'll also need to pay a refundable $25 deposit for an attractive cedar insulated home delivery box so your items will be protected from the weather. You can eliminate this cost by providing your own solution such as a cooler, but it will be at your own risk.

If weather precludes our ability to deliver we will let you know and arrange for delivery on the next clear weather day.

Going on Vacation?

If you need to skip a week for any reason just opt out. It is automatic by doing nothing. You will not forfeit any deliveries as long as you complete your 13 deliveries within a 6 month (26 week) period.

You can join Heritage Harvest CSA now by purchasing your membership, insuring your place today. Join Now

How We Farm

Sustainability is our Creed at Jacob's Cove.

We are members of the Biodynamic Farming and Gardening Association. We strongly believe in and practice sustainable agricultural procedures promoted by Rudolf Steiner and others who believe that healthy, vital food begins with healthy, vital soil.

We grow all our vegetables with great care for the soil. Sustainability is our top priority. We feed our soil the best organic matter we can provide.

Our soil is healthier this year than it was last year and next year it will be better. That means our food gets better as well. That's how we farm.

We NEVER use chemical pesticides.

We NEVER plant genetically modified seeds or plants.

And we NEVER will.

A few years ago we underwent the process to be "Certified Organic." Ultimately, we didn't feel it was worth the time, money and paperwork involved to keep our certification.

We grow what we love and what we want to eat. It's as healthy and full of life as we can possibly help it to be.

Heritage Harvest Co-op and Partners

We can source products that aren't produced in Utah and will announce those items as they become available.

You will also be able to get products from these local Utah producers:

• Clifford Farms Arugula, Mixed Baby Greens & Free Range Eggs
• Drake Family Farm Yogurt, Cheese & Soaps
• Yack Brothers Unita Basin Honey
• Knight Family Specialty Honey and Honey Products
• Redrock Gourmet Cheeses
• Nature's Indulgence Granola
• Artisan Breads
• Additional products will be added as they become available through new partners and also as through additional production at Jacob's Cove.

Updated Website Planned

The updated heritageharvest.net site where you will be able see all of the quality products from each of the partners in all their varieties and prices will be available soon.

Sustainable, Organic, and Local Food in Moab

CSA: Community Supported Agriculture

A CSA Program allows everyone to participate in the local farm movement.

By purchasing Sun Dollars, you provide the Farmers with seed money at the beginning of the growing season.
In return, the Farmers work to repay you with farm fresh vegetables throughout the spring, summer, and fall.
Everyone wins!

Sol Food is trying a new CSA Program that may be a bit different from others you've seen.

Here's what we envision:

• The Moab Farmer's Market begins in May and runs for 25 weeks every Saturday morning.
• Sol Food Farms will be selling produce and prepared foods at the Farmer's Market.
• If you buy a "Share" for $200.00, we will give you 210.00 Sun Dollars to spend throughout the season.
  You spend your Sun Dollars when and how you want.

Sun Dollars are completely transferable, so you can give them as gifts.
We will send Sun Dollars to your recipient if you provide their address.

CSA Financial nuts and bolts:

Any amount is welcome. We'll pay immediate interest on purchases of $200 or more.

Buy a share between $200 - 349;
Get an immediate 5% return on investment (i.e. $210 to $366 credit)
$350 - 500 Share: 10% return (i.e. $385 - $550 credit)

Sol Food Farms' News:

March 2010: Spring is here! We're planting and building infrastructure.
Mobile Chicken Coops, hoop houses, etc. Want to volunteer? (435) 260-8287

2010 Crop Projections

We really want to get the community and neighbors involved--that means YOU!
Let's farm together and share the bounty. We can teach you about growing, harvesting, canning, and more.
(435) 260-8287 Call Chris today!

We're using Sun Dollars again in 2010 as our CSA program.
You can buy as many Sun Dollars as you want and spend them through the year on any of our products.
Your financial support gives us "Seed Money" and supports the greater cause of a secure, local food network.

We really want to focus on food preservation and local food products this summer.
Fire-roasted tomato sauce, sun dried pears, local honey and more.

Sol Food is located in downtown Moab and we're easily accessed by the Mill Creek Parkway.
We're bike and pedestrian empowered!

Want to volunteer on a farm in Moab, Utah? Give us a call to discuss your needs and our opportunities.

WWOOF in Moab, Utah? Give us a call.
(World Wide Opportunities on Organic Farms)

We're also working to develop a "Pick Your Own" program, but that will need some smoothing out.
In this situation, you (the Buyer) are invited to the Farm to peruse the rows and pick your own produce. Stay tuned for more information...

Visit Sol Food Farms Website for the most current updates and information.
Please let them know that you heard about Sol Food Farms from Slow Food Utah.
Tune in to Moab community Radio KZMU Radio, on-aire and on-line, for updates from Sol Food Farms.

Nels Anderson is a 5th generation farmer in the Tremonton area. His family is committed to organic farming and holds a strong belief in the way of life that farming affords those who participate.

Heritage Valley Farm produces farm fresh:

• Chickens
• Ducks
• Geese
• Pheasants
• Rabbits
• Turkeys

Customers can call Nels at 435-770-2365 to arrange for pick up in Tremonton or SLC delivery.

Heritage Valley will also be at Caputos Saturday Locavore Market on Saturdays.

Update – June 1, 2010

I am now offering Farm Fresh Chicken and Duck Freshly Harvested and ready for your summer grilling season.
I am able to do all types of cuts from whole chicken to breast or leg and thigh quarters.
You name the cut, I can do it for you.

I am offering a CSA program or I can do home delivery.

You may also visit us at Caputos Saturday Locavore Market on Saturdays, where you can pre-order or just drop-by.

Update – March 24, 2010

Heritage Valley Farm is on our 2nd week of an eight week program that means we will have Fresh chickens and ducks in 6 weeks for delivery into SLC and along the wasatch front along with the Fledgling poultry CSA that were are finalizing.

We will have Chicken and Duck available starting the week of May 17, 2010.

"World Class Cuisine in Utah’s Most Beautiful Mountain Setting."

Log Haven, long synonymous with wildflowers, waterfalls and fine canyon dining, is located in a historic log mansion in the Wasatch National Forest, just 20 minutes from downtown Salt Lake City. Established in 1994 by Margo Provost, nationally recognized Log Haven specializes in seasonal New America cuisine and romance.

Often called Utah’s most scenic special event location, Log Haven is situated on 40 private acres in the Wasatch National Forest and offers an exceptional setting and exquisite cuisine for a variety of special events, including corporate dinners, retreats, luncheons, wedding ceremonies, and receptions. As recipient of many “Best Romantic Restaurant” and “Best Ambience” awards, Log Haven sets the scene for an ideal wedding day. Each of our indoor and outdoor venues—from private dining rooms to open meadows—hosts incredible views. The variety of venues can suit your needs for a small, intimate gathering wedding ceremony to a crowd of 400. Log Haven's event planning staff is dedicated to making your wedding day worry-free. They'll leave you with nothing to do except enjoy the day and take in all the wonderful memories from your wedding ceremony to reception. Our staff has twenty-five years of combined experience in planning events and are happy to help with all the details, from room selection to menu choices. In addition, Log Haven has referral lists to guide you through all the wedding details, from transportation to photography, floral arrangements and entertainment.

Conservation and Waste Reduction

Log Haven’s restaurant and banquet operations have always been dedicated to existing in harmony with nature. Located in the Wasatch National Forest, we are more closely aligned with the preciousness of our natural resources than many and have made the following steps towards protecting our environment:

• Purify our water on property from a natural spring.
• Participate in programs to convert used fryer oil into biofuel.
• Recycle waste.
• Use both natural lighting and LED lighting.
• Upgrade our kitchen equipment, when possible to more efficient models.
• Replaced our roof to provide more efficient heating and cooling year round.
• Established an employee committee to identify and implement “green” practices and interface with suppliers to insure we focus on conservation every day.

Local, Regional & Organic Ingredients

In addition to our conservation and waste reduction efforts, Log Haven has always purchased local/regional organic and natural ingredients whenever possible. Log Haven supports local producers who focus on quality as well as sustainability and conservation. Chef Jones’ partners with several local purveyors in addition to providing fresh organic produce from his own garden. Below is a sampling of the local purveyors we support:

History

Log Haven began its romantic appeal in 1920, when Mr. L. F. Rains, a Salt Lake businessman and member of the Metropolitan Opera Company, created this log hideaway as a wedding anniversary gift for his wife. Logs from Oregon were shipped via San Francisco to Salt Lake City and then hauled up Millcreek Canyon by horse drawn wagon. Since the many fireplaces were Log Haven’s only source of heat, the structure was used as a summer home by the Rains family and became a gathering place for many local executives to explore the mountains, fish in the creek, and hatch plans for the future of Salt Lake City and Utah. During the Depression, an insurance executive, Mr. Gleed Miller, bought Log Haven and turned it into a year-round residence, adding additional rooms, an iceskating pond and horse stables across the road. When the Miller children grew up and left their wildernessnear-the-city nest, Stanley Sprouse converted the log home to a restaurant, keeping its original name and sharing its beauty with all who wished to partake of its unique setting.

During the late 80’s, Log Haven fell into disrepair and was slated to be destroyed. In March of 1994, Margo Provost purchased the property and completely refurbished and renovated this cherished historical gathering place.

Honors & Awards

Log Haven has been consistently honored with the most national and local awards in the industry including:

Log Haven has been profiled in Gourmet, Delta SKY, Cowboys and Indians, Food & Wine and Bon Appétit Magazines, as well as USA Today! The Zagat Survey lists Log Haven in the top restaurants and calls Log Haven “unsurpassed, spectacular mountain setting...with consistently innovative and delicious American-eclectic cuisine”.

Our belief in Log Haven and our appreciation for its past as well as its future have resulted in a wonderful blend of tradition and elegance.

Menus

• Dinner Menu
• Wine List
   

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

Featured food from Somalia.

About the Restaurant

Lugäno Celebrates Ten Years of Awarded Regional, Rustic Italian Fare focused on Local, Sustainable, Organic and Imported Italian Ingredients.

Celebrating ten years in the Millcreek area of Salt Lake City, Lugäno continues to offer award-winning Italian fare to residents and guests of the Wasatch Front. Chef/Owner Greg Neville, awarded Best Chef by Salt Lake Magazine, creates and recreates seasonal menus that thrive on locally grown organic produce and the freshest ingredients available. Lugäno offers one of Salt Lake's best wine lists with featured monthly wine flights from regions of Italy.

Lugäno combines a cozy bistro-style neighborhood atmosphere with the rich textures of Italy. The open-air kitchen features a wood-burning oven and is centrally located to allow nightly diners and private party guests to enjoy the view as their meals are prepared to perfection.

The Lugäno premises offer a rich culinary campus available for nightly dining and a wide variety of group functions and private parties. The new Radda Room is perfect for small to medium size groups, "The Loggia," styled after an Italian hunting lodge offers unique space for larger functions and the Cappiello Room, part of the main restaurant can be divided for smaller groups or used in conjunction with the full Lugano dining area for your next corporate event or private reception.

Whether guests are looking for a casual dining experience with family or friends or an all-night culinary experience, Lugäno has the menu to explore. From the wood-fired Pizza Margherita with fresh mozzarella, marinated tomatoes, basil and oregano to White Wine Braised Morgan Valley Lamb Shank with soft polenta and wild mushroom/olive relish, menu selections are available for every taste.

Private Dining / Group Functions / Catering

Lugäno offers a wide variety of full service catering, banquet and conference possibilities by Salt Lake's Best Chef. Group options:

• Download Our Luncheon Packet
• Download Our Dining Packet

We are proud to offer you many choices for your next group function. Whether you are looking for Lugäno to host your next office party, corporate meeting, family gathering or once-in-a-lifetime reception, we continually strive to exceed your expectations. Our artistically created menus for breakfast, lunch and dinner are based on the finest ingredients available and incorporate locally grown organic products whenever possible.

Lugäno offers three private dining rooms for day and evening functions. Take a minute to explore what Lugäno offers:

On the Lugäno Campus

• The Cappiello Room (10 to 28 guests)
  Food & Beverage Minimum: $300 lunch / $600 dinner
• The "Loggia" (20 to 54 guests)
  Food and Beverage Minimum: $600 lunch / $1200 dinner
• The Radda Room (15 to 40 guests)
  Food and Beverage Minimum: $450 lunch / $800 dinner

Lugano Restaurant itself is also available for evening functions and can hold large receptions, rehearsals and corporate events up to 110 guests. Rates for large events are determined on a per function basis.

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

Featured food from Iraq.

At Sage’s Café we are committed to providing the freshest and healthiest cuisine possible, without compromising. We feel that producing pure vegetarian foods will demonstrate compassion for earth.

We produce fresh foods, often prepared moments before they reach your table. Please have patience with our traditional cooking techniques, which do not include microwaves, fryers, or heat lamps. This technique creates a little more preparation time; the results are well worth it! If you are in a hurry, please let your server know. There are plenty of menu items that can be prepared very quickly!

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. The only canned foods we use are tomatoes and coconut milk. 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.

Menus
See the "Links" on Sage’s Web Site for several vegetarian related links.

Information updated February 9, 2009 from Sage's Cafe Website.

Hell’s Backbone Grill,
"Where the food is heavenly,"
is located near "Hell’s Backbone" in Southeast Utah, and
open mid–March through October. 

Hell’s Backbone Grill is part of Boulder Mountain Lodge.

At Hell's Backbone Grill we serve food and drink that reflect our deep commitment to sustainability and intention to be of benefit in the world.

Our ingredients are simple and honest: Organic Farmsustainably grown vegetables, herbs and flowers from the restaurant's own no-harm organic farm and on-site gardens, and Boulder-raised grass fed and finished local lamb and beef.

We keep bees for honey and pollination and lovingly tend over 50 heritage-breed laying hens who provide the eggs for the breakfast plates.

Hell’s Backbone Grill’s organic farm is located three miles south of the restaurant in Lower Boulder.

Our skilled team of farmers, WWOOFers and volunteers work to supply our kitchen with as many varieties of heirloom vegetables, greens and herbs as possible during our growing season.

The farm is worked organically, employing principles of sustainabilty and Buddhist values of right livelihood.

We use no chemicals, all weeding is done by hand and we rely on companion planting and relocation to deter pests.

Between our three cultivated acres, our hoophouse and the straw-bale greenhouse we constructed in 2008, we produce over 6000 pounds of produce a year!

The food served at Hell's Backbone Grill emphasizes regional cuisine using locally produced ingredients, including organic vegetables, herbs and flowers from the restaurant's own on-site gardens. We compost all of our vegetable waste in bins that are located on the lodge grounds. The vegetable garden has pathways that lead to a sitting bench. We encourage our guests to visit the carved stone Buddha that resides in the heart of the garden and to rest there for a bit.

Boulder is home to a great variety of heirloom fruit trees. We tend a portion of the historic Annies orchard which is, and always has been, completely chemical free. From this orchard we pick apricots, several varities of peaches, apples, pears, plums and beautiful grapes. We feature these fruits seasonally on our menu and make preserves, jams, butters and chutneys to use throughout the year.

Check out the book "With a Measure of Grace: The Story and Recipes of a Small Town Restaurant" written by Blake Spalding and Jennifer Castle, owners and operators of Hell’s Backbone Grill, and members of Slow Food Utah.
     Published by Provecho Press, available from the publisher or your local, independently owned and operated book seller.  (See also the Slow Food Utah Book Listing page of this Website.)
 

Jen Castle and Blake Spalding
are chef-owners of the highly acclaimed and award-winning restaurant,
Hell’s Backbone Grill, located in Boulder, Utah, population 180 and
one of the most remote towns in the United States.
Blake Spalding and Jen Castle are co-chef/owners of Hell’s Backbone Grill.

Blake and Jen operate their restaurant following Buddhist principles, with a commitment to sustainability, environmental ethics, and social and community responsibility. They serve organic, locally produced, regionally and seasonally appropriate cuisine, growing many of their own vegetables organically in the restaurant’s two gardens and on their six-acre farm. They feature dishes made with fruit from Boulder’s heirloom orchards and rely largely on local ranchers for the natural meat they serve.

Hell’s Backbone Grill, now in its eighth season, enjoys one of the highest Zagat ratings in Utah and was selected as a Fodor’s Choice 2006 recipient. The restaurant was also named Salt Lake Magazine’s “Best Restaurant in Southern Utah” for 2007 and was awarded the prestigious Utah Governor’s Mansion Award for Culinary Artistry in 2006, presented by Governor Jon Huntsman. In 2005, Blake and Jen received an award from the Museum of Northern Arizona and the Center for Sustainable Environments for being “Culture Bearers of Sustainability in the Four Corners Region.” Additionally, Hell’s Backbone Grill was chosen as one of four restaurants representing Utah’s Slow Food movement in an exhibit in the Smithsonian Museum in Washington, D.C. The restaurant has been featured in O, the Oprah Magazine, The New York Times, Sunset Magazine, Bon Appetit, Organic Gardening, Outside Traveler, Travel and Leisure, Washington Post, Men’s Journal, and National Geographic Traveler.

Blake Spalding, originally from New Hampshire,
began cooking when she was a small child. By the time she was eight years old, she was preparing full meals for her family. Blake began working in the restaurant world at an early age and at the age of sixteen moved with her family to Flagstaff, Arizona. In her twenties Blake began cooking as a river chef, mostly on the Colorado River in the Grand Canyon, and continued to do this for many years. She also worked for Greenpeace, during which she helped with an anti-pesticide campaign that inspired her passion for organics, sustainability, and all things biochemically and genetically unaltered. While working as a river chef, she began another career: “extreme catering”—cooking in remote, isolated locations, including a deserted island in the Bahamas and the Amazon rain forest. She also opened a catering business in Flagstaff. As a practicing Buddhist, she was often asked to cook for Tibetan lamas, and this directed her relationship with food into one fused with spirituality and meaning. In the year 2000, the opportunity to own Hell’s Backbone Grill presented itself, and she moved to Boulder with her friend in cooking, Jen Castle.

Jen Castle grew up in Albuquerque, New Mexico,
where she was taught to prepare New Mexican and Polish cuisine by her mother and twelve aunts and uncles, who viewed mass-quantity cooking as standard procedure. She began cooking and experimenting with food when she was a very young child, spending much of her free time in the kitchen, imitating the tastes she grew up around and always making enough food to feed a crowd. She later moved to Flagstaff, Arizona, where she worked at Macy’s European Coffee House, Bakery and Vegetarian Restaurant and learned the ins and outs of running a restaurant: ordering, organizing, time and staff management, recipe-writing, and multi-tasking. This was where she learned to cook multiple major items simultaneously. While working at Macy’s, Jen also began cooking on the Colorado River in the Grand Canyon trips for groups of thirty or so trail-crew workers for weeks at a time, and later she continued to do outdoor catering for more river and backcountry trips. She traveled extensively and discovered culinary inspiration in foreign cultures. Jen moved to Boulder in 2000 to open Hell’s Backbone Grill with her friend Blake.

Proud members of the Slow Food Organization & Native Seeds/SEARCH.

For those of you in Utah, we'd like to introduce a great non-profitorganization, Local First Utah. Local First is dedicated to strengthening communities and local economies by promoting, preserving, and protecting local, independently owned businesses throughout Utah.

See who else is involved or list your local business at localfirst.org

CHARITIES & ORGANIZATIONS WE SUPPORT – Like to do something good?
Here are some of the charities that we donate our time, money, and resources to.

Information updated January 5, 2010 from the Hell’s Backbone Grill Website.

Serving "Contemporary American Cuisine" with "casual elegance."  "Randall Richards and his wife Nicki Pace, are the faces currently behind the Painted Pony. For the full history of the restaurant however, you must step back a few years. Randall’s dedication to quality and his high level of consciousness are apparent in all aspects of the restaurant. He is committed to using fresh organic vegetables and obtains as much as he can from local growers. He believes that seasonal is the way to go because vegetables give the most robust flavor when the time is right. His menu reflects those beliefs. The escolar they serve is line caught and their veal is humanely raised. They even pick their own watercress and keep a small herb garden."

A culinary island in Southern Utah, the Painted Pony brings a touch of Southwestern class - and intriguing flavors - to St. George. The restaurant, tucked away in Ancestor Square, is exceptionally clean and cozy, with contemporary Southwestern art, fresh flowers, and — in the evening — a top notch romantic atmosphere with subdued lighting and patio dining.

If your surroundings don't clue you in, your first glance at the menu will. Painted Pony is not your standard fare. Contemporary American cuisine evidently doesn't mean just another good steakhouse, and the simply written food descriptions promise something new and intriguing for your palate.

The Painted Pony has perfected the fine art of using fresh ingredients and delicate flavoring. An extensive wine list, generous portions, attentive service, and reasonable prices will convince you to return to "the Pony" anytime you're in St George.

Information updated February 9, 2009 from The Painted-Pony Website.

Tvedt Gardens is a small family farm dedicated to growing
the best produce from our garden to your plate.

FRESH – Harvesting is done with the vegetables in mind. Each crop is handled in a fashion that best preserves it’s quality. With a few exceptions, all crops are harvested not more than a day before they reach you. Studies show that fresher food means more nutritious food.

LOCAL – Every item we offer, we grow. Buying locally produced goods is a wonderful way to promote a sustainable community. Supermarket food travels from all over the world, (on average 2000 miles), consuming valuable resources on its way. Eat in season, buy local goods.

CHEMICAL FREE – Our farming practices are based on ecologically sustainable methods. Healthy soil, with high quality compost and rock powders feeds our plants., not chemical fertilizers. No chemical insecticides are applied, (they kill our friendly bugs too). Herbicides are replaced with a lot of human-powered weeding. Drip irrigation techniques on all crops drastically conserves water.

Certified Naturally Grown, in Cache Valley. Tvedt Gardens specializes in Heirlooms, from all over the world, some rare, all delicious, and hundreds of varieties.

Crops to expect: basil, beans, beets, broccoli, cabbage, cantaloupe, carrots, cauliflower, chard, cucumbers, eggplant, garlic, herbs, kale, leeks, lettuce mixes, melons, mesclun mix, onions, parsley, peppers, peas, potatoes, pumpkins, radishes, spinach, summer squash, tomatoes, winter squash, and many more.

Community Supported Agriculture (CSA)

CSA is a mutually beneficial relationship between a farmer and community members.

How It Works

Members purchase a share of the farms harvest at the beginning of the season.
They receive a weekly share of what’s available throughout the growing season.
The season varies due to weather but expect 16-19 weeks, May to Oct.
The season will start out slow, with few crops. Shares will be extra large later, to compensate.
Do not expect melons in spring or lettuce mix in mid-summer. Respect the seasons.
If you receive an item you dislike, it can usually be traded for another.

Benefits

Members know where their food comes from, and how it is produced.
You are encouraged to visit the farm and see how things grow.
Members will be supporting local, “organic”, GMO-free food production.
A diversity of veggies each week encourages healthy eating, and inspires new meal ideas.
Farmer receives capital when needed, (at beginning of season.)

Cost

Prices this year are $300 per share. $15/week of produce is the aim.

Application – Click Here For Application (PDF)

On the Web:

• Pago Homepage
• Facebook
• MySpace
• Twitter
  

Open House
May 20 & 21, 2009, 4:00 to 6:00 p.m.
Stop by Pago to enjoy complimentary appetizers and walk through the restaurant.

Grand Opening
Pago officially opens for business Wednesday May 27, 2009!
Pago opens the doors at 11:00 a.m. and will be open until 9:00 p.m.

Pago Definition – The name Pago is derived from the Spanish word for a single vineyard. In 2003, Spain created the DO Pago designation that refers to exceptional Spanish wine grown outside of the traditional growing regions.

Location – 878 S. 900 E. - Considered one of the best neighborhoods for living and working in Salt Lake City, the 9th and 9th business district houses established and respected local businesses such as the Tower Theatre, Coffee Garden, The Children's Hour, Contender Bike Shop, Mazza, and Barbacoa to name a few. Pago is proud to be a new member of this community.

Atmosphere– Built in 1910, the Woodman Building features original brickwork throughout adding old world charm to the renovated space. Reclaimed wood tables compliment the historic quality of the brick. Additionally, green-building techniques punctuate the restaurant, complimenting the sustainable food and beverage offerings.

Pago is a meritage of contemporary and old world design aesthetics. This combination allows our guests to experience Pago as both their familiar neighborhood restaurant and watering hole with an urban flare. Pago is a great place to grab a casual Belgium beer and an artisan sandwich or to have a multi-course meal paired with one of the 20 wines by the glass.

Farm to Table – Pago is committed to seeking quality products from local farms and local artisans. We feel that the closer we are to the farm, the fresher the food. Getting to know the people who produce the food we eat enriches the local economy and creates meaningful relationships.

Restaurant Supported Agriculture (RSA) – Similar to a Community Supported Agriculture (CSA), an RSA invests in local farms. Investing capital into a farm each spring and developing long-term agreements with farms allow them to offset the large costs they incur each growing season. Pago currently partners with East Farms and Bell Organic in an RSA program.

Artisans:

• Amano Chocolate
• Beehive Cheese Co.
• Bell Organics
• Canyon Meadow Ranch
• Clifford Farms
• East Farms
• Keith Bryce
• Morgan Valley Lamb
• Utah Brewers Cooperative
• Taylor Made Beef
• Tea Grotto

Partner Organizations:

• Local First Utah
• The Green Building Center
• Slow Food Utah

See Also:

• Salt Lake Tribune "Bite by Bite" – "Open House at Pago Reestaurant"
• Salt Lake Tribune "From farm to a Salt Lake table: What does it take to open a new restaurant? Dining » Pago's owners open their doors..." By Kathy Stephenson, Updated: 06/02/2009
  (Alternate)

Compiled by:
The Alternative Farming Systems Information Center (AFSIC)
National Agricultural Library (NAL), U.S. Department of Agriculture

January 2009

Webmeisters' Note: Check this link out.  You might be surprised at how much information is available here.  It's worth a look, especially for those just beginning an adventure into starting a Community Supported Agriculture farm...

Christiansen's Hog Heaven is a small family owned farm. We are nestled close to the Sheeprock Mountains in Vernon, Utah. Vernon is a quaint little town of 220 people. Most folks in Vernon raise cattle and alfalfa. Our family consists of Christian and Hollie and our two sons Hans (age 5) and Dane (age 4) and our new daughter Shia who was born in June 2009. Our farm is truly a family farm. As a family we genuinely enjoy raising animals. Our boys love going out to feed the pigs as is evident in the lightning speed in which they can slip on their mud boots and Carhartt jackets. Hollie and I go on “little pig dates” where we hold hands and walk out to the pigs to check on them. It is very therapeutic to lean against a fence post and just watch the pigs and cows grazing and chickens scratching and pecking. We thank you for your interest in Christiansen’s Hog Heaven and are pleased offer humanely treated, pasture raised, all natural, Berkshire pork, Grass Fed Beef, and soon pastured poultry from our sustainable farm to your table.

CSA

We would like to offer our customers the chance to save money by investing in their food up front with our Family Packages and Meat CSA shares! This will help give us the cash flow we need to operate for the year. Please help support our farm and our farming methods by buying one of our Family Packages or CSA shares.

One CSA share will give you 10 lbs of meat per month. This may include beef, pork, or chicken. We will try and always give you meat from at least two animals and will disperse the premium cuts the best we can. Please keep in mind that a beef only produces so many T-Bone steaks but a lot of hamburger. Regardless, it is all of the highest quality. If you have a larger family or like to eat meat, then you may want to buy two or three shares depending on your needs. Each share is $50 and must be purchased in increments of 6 months at a time (Total of $300). If you buy one year at a time, we can offer a discount of $25 for a total of $575. CSA shares will begin in May but we encourage you to purchase now as we will only offer 30 shares to begin with. After that we will go to a wait list. At that point we will evaluate if we can handle more CSA shares.

Although our prices are similar (and often less) than that you would pay in the grocery store, we can't compare them as they are not even the same product. We offer gourmet quality meats. We raise non-commercial heritage breeds, that are raised ethically and sustainably, fed premium 100% vegetarian feeds, handled humanely, and processed in clean owner operated facilities. As always, we never use antibiotics, hormones, or any other chemical. A quick Meat CSA Google search will reveal what a value we are offering as most of the results will show prices anywhere from $7-$10/lb. We are pleased to offer our CSA shares at $5.00/lb of actual cuts.

We will soon set a permanent date for our deliveries. It will be something easy like the 4th Saturday of every month. We will then set a schedule to be at each meeting point for one hour. You or somebody on your behalf will be expected to show up during this time to pick up your meat. If you are unable to make it, you will need to pick up the meat at our farm or forfeit that month's share without refund or credit. We don't mean to sound harsh as we try and be very flexible, but we are very limited on time and can't be driving into to town to make small deliveries here and there. We also look forward to meeting you during these deliveries and answering questions you may have. Feel free to contact us with any questions you have about our CSA Shares.

Grass Fed Meats

We are pleased to offer gourmet quality grass fed meats from our family farm to your family's table. Please choose from the following menu:

Pasture Raised Berkshire Pork

Our pasture raised Berkshire pork is the most flavorful, tender, and moist pork you will ever eat. There are several unique factors that contribute to our gourmet quality pork.

First, we abandoned the industry breeds that for decades have been bred to make pork more like chicken. (Hence the term, "the other white meat".) After much research, we settled on the heritage Berkshire breed. Also known as Kurobuta pork. The Berkshire breed is a hearty breed that adapts well to a variety of climates. Since we live in the high desert mountains with hot dry summers and cold snowy winters, the Berkshire breed is ideal. A pig that thrives in extreme conditions will produce higher quality meat than a pig that is suffering because it has being kept outside when it has been bred for indoor production.

Berkshire (Kurobuta) pork is known throughout the world for its superior meat quality. It is often referred to as the "Kobe beef" of pork. Berkshire pork has fat finely marbled throughout the meat. This gives the pork moisture, lots of flavor, and tenderness.

As if this wasn’t enough, our pork is pasture raised making it nutrient dense in Omega 3 fatty acids and conjugated linoleic acid (CLA). We feed our pigs locally grown alfalfa/grass hay, wholesome grains, and fresh produce. We never feed our pigs bread, old donuts, slop, or restaurant scraps. Not only are these foods unhealthy for pigs, but they also contribute to poor quality pork. Our pigs are raised naturally without antibiotics or growth promoters/hormones. We treat our pigs humanely and handle them gently. Our pigs are the happiest pigs you have ever seen. In fact, our neighbors often tease us for spoiling our animals. We take it as a compliment.

We are confident that you will find that all of these practices make a huge difference in the taste and quality of our meat. Our pork is now being featured in local Utah restaurants and we usually have a customer wait list for our pork. This many chefs and customers can’t be wrong. The best part is that our pork is actually cheaper than the price you pay at the store! You choose how your pork is processed and we are always happy to make recommendations if you need guidance. What are you waiting for? Get ready to enjoy thick, juicy pork chops, mouthwatering brown sugar cured/hickory smoked hams and generously sliced bacon, tender roasts, perfectly seasoned sausage and more!

Grass Fed Beef

Our grass fed beef comes from humanely treated cows.

Pasture Raised Chicken

Our pasture raised chicken is raised humanely on our organic pasture.

Pasture Raised Turkey

Our Heritage breed turkeys are raised humanely on our organic pasture.

Apples

In the true nature of family farming, family member Sherman Bronson has a small apple orchard in Lehi and is selling scrumptious, tree ripened Red Delicious and Gold Delicious apples. These apples are fresh, crisp, and delicious!

Several customers have asked to pick the apples themselves. This is a great family activity and helps the young ones understand where our food comes from. If you would like to pick the apples, they have the ladders, picking bags, and boxes. Otherwise, you can swing by or call us to buy a box already picked. Since we end up picking a lot of the apples and our labor is free the price is the same either way. The price is $15/bushel which is around 40 lbs.

The Red Delicious apples store well through the winter and are good for eating as well as pie filling and make great apple chips (dehydrated). The Gold Delicious don't store as well but make amazing apple sauce, pie filling, and apple chips. Both varieties also make good cider.

 if you haven't tried to process your own apples and would like to try, we would be happy to explain the processes.

Apples are located at 590 E. 3200 S. in Lehi, Utah. Sometimes you will also see them selling by the Zions Bank in Lehi off of Main Street. Hollie has also set up a small stand in front of our house in Vernon at 47 S. Main Street.

Recipes

We have posted some of our favorite recipes here. (Pork, Chicken, Beef & Turkey)
However, we are not chefs by any means. If you have a family favorite, please share it and we will post it on this site!

Our Values

Another factor contributing to our pork quality is that we raise the pigs on pasture. Keeping the pigs on pasture has lots of benefits. The pigs get to run around and enjoy the fresh air and sunshine keeping them healthy and happy. They eat fresh living grass which gives the pigs nutrients and in turn increases the amount of Omega 3 fatty acids and conjugated linoleic acid (CLA) found in our pork. The exercise the pigs get also contribute to firmer meat as opposed to the mushy pork you get at the store.

Premium, Local Feed
We never feed our pigs bread, old donuts, slop, or restaurant scraps. Not only are these foods unhealthy for pigs, but they also contribute to poor quality pork. Our feeds are always of premium quality. Our pigs are spoiled on fresh grass and legumes, wholesome locally grown grains, and seasonal treats like apples and pumpkins in the fall and winter.

Humanely Treated
Our pigs are handled and treated humanely. We are gentle and caring with all of our animals. Our pigs enjoy snuggling into fresh clean straw beds to keep warm in the winter, and wallowing in cool mud baths in the summer. We don’t dock tails, clip teeth, or use farrowing crates. Our pigs live a happy stress free life on our farm.

Raised Naturally
Our pigs are raised free of antibiotics and growth promoters/hormones. It is amazing how much healthier animals get when you mimic nature. We have seen many farms regularly use antibiotics in their pig feed and give regular injections to keep their pigs alive. Why? Because they are penned up in 6” of their own muck and then forced to eat their food off the ground. Not only is this unhealthy for the pigs but it helps promote the development of antibiotic resistant “super bugs”

This is not the cheapest or easiest way to raise meat, but we feel it is the most responsible and ethical approach.

See Also

• "Pure Pork Nirvana" - The Salt Lake Tribune, by Kathy Stephenson. photos by Scott Sommerdorf.

Want to learn more? Watch Buy local and Food Matters

We are now accepting subscriptions for our 2010 season. Click on "Become A Member" to join today.

Zoe's Garden offers community supported agriculture subscriptions in the Park City, Heber, Salt Lake, Ogden & Lindon areas. Our purpose is to provide the freshest naturally grown produce possible by delivering it to our local members within a day of picking. Become a member and taste the difference! (2009 brochure) (2009 growing list)

Farmers' Market Gift Certificates -

Zoe's is now offering meats and more! Learn more. Brochure (pdf).

Please explore the rest of our site to learn more about CSA (Community Supported Agriculture). Also, stay up-to-date by reading our 'Updates' page.

We offered multiple payment plans prior to the season beginning, making it easier for people to spread out the costs of membership. By joining early you can take advantage of our early bird price.

Application for employment.

"Zoe’s Organic Garden offers community subscriptions in the Park City, Heber, Salt Lake, Ogden & Provo areas. Our purpose is to provide the freshest organically grown produce possible by delivering it to our local members within a day of picking. Become a member and Taste the Difference!"

"All of Zoe’s Natural Garden’s produce is grown without chemicals, and 80% of our farm's production is certified organic by the state of Utah, who perform random inspections on our produce and soil 3–4 times each year. As more varieties of organic seeds are becoming available, the percentage of our crop that can be certified will increase. The land we grow our vegetables on has not had any pesticide use for 20–40 years. We are proud of our accomplishments and of the healthy example and environment we are providing for Zoe, our community, and the planet. We hope you will be a part of our farm, too!"

"We've expanded our planting to over 600 kinds of organically grown vegetables, fruit and herbs – the most thorough inventory offered to CSA members in Utah.  We have restaurant contracts like other growers, but we make a larger quantity of our produce available to our members so we can offer larger shares to more people.  Our smallest share is much larger than the shares offered by other CSAs in the Salt Lake area.  Our shares are meant to be large and varied enough so you don't necessarily have to shop for any other produce.  Our program is meant for people who would like to include fresh, organic produce as part of their daily regimen.  We feel that our large weekly deliveries encourage that practice.  Zoe's begins accepting memberships in January for each season."

Visit Zoe’s Garden Website to learn Why Grow Naturally?, more about Zoe’s Story, plus Membership Information including: Dates Available, Pick-Up Locations & Times, Selecting Items, Share Size & Price Chart.

See also:

• CSA Utah – Zoe's Garden Video

Sun River Farm offers a wide variety of organic (uncertified) vegetables, herbs, and flowers for sale through a 60 share CSA, available at the SLC Downtown Alliance Saturday Farmers Market and Liberty Heights Fresh. This season we will be selling 10-15 strains of seed stock and table grade garlic through our future website and by mail order. We have approx. 38,000 garlic plants currently in the ground. 2009 will be our 11th season organically farming at Sun River and we are proud to be the 2nd longest operating C.S.A. in Utah (since 2001).

Sun River Farm is a 5 acre family farm growing a wide variety of fresh vegetables, herbs and cut flowers. Our produce is grown in an environmentally responsible manner, without synthetic fertilizers, pesticides or herbicides.

Sun River Farm offers a wide variety of organic (uncertified) vegetables, herbs, and flowers for sale through three venues: a 60 share CSA, at the Salt Lake City farmer's market, and to a few specialty grocers.

We offer shares in the Salt Lake and Cache valleys of northern Utah. Members receive 5-7 items weekly. We grow a wide range of items from hybrid to heirloom, regular to exotic.

Pick Up/Drop Off:
Cache Valley shares are picked up Wed. afternoon from 4-6:30 P.M. at Sweet Peas natural food store on downtown Logan's historic Center St.

(Information compiled from past Sun River flyers, Local Harvest, and CSA Utah.)

"Sustainable Growing Since 1984"

Ranui Gardens continues to grow fresh produce, cut flowers and herbs for our local markets. We have been sustainably growing, using methods set forth by Rudolf Steiner, since 1984. "Ranui" (Pronounced Rah–New–E) means "the place of the Sun God."

Flowers – We grow flowers for fresh cut arrangements for both farmer's markets and private functions. Come see us at the markets or email Sue for information about your wedding or other private function.

Community Supported Agriculture – To add your name to the 2010 mailing list email Ranui Gardens.

Ranui Gardens brings you Community Supported Agriculture for a tenth season in 2009. Our program caters to residents of Summit County, specifically the Park City area, and the Coalville and Kamas valleys. We have no drop-off locations outside of Summit County. We deliver seasonal produce to our members for 15-20 weeks during the main growing season (June -October). Each weeks produce is accompanied by two recipes pertaining to the contents of the box. Recipes are written by CSA member, vegetarian and Deer Valley Executive Pastry Chef, LettyFlatt - visit her web site at http://chocolatesnowball.com/.

Ranui Gardens is located between two of the great ski ranges of the world; nestled at the western end of the Uintah mountains looking west to the Wasatch Range. Located in Summit County, Utah, we freeze every month of the year and still manage to run a commercial herb and vegetable farm supporting 20 CSA members, grocery stores and restaurants in the surrounding communities. We grow fresh culinary and medicinal herbs, vegetables, and flowers. We love punishment, that is why we became farmers. Although the hours are non–stop through the summer, we get all winter to ski and surf.

"We promote a healthy farm through composting, cover crops, crop rotation, compost teas, plant teas, and the Biodynamic preparations. We have been employing these methods since 1984 and continue to be Utah’s leader in sustainable growing techniques. We have never used any chemical fertilizers, pesticides or herbicides on our farm, ever! When you eat our veggies you can taste the difference and it’s all due to twenty plus years of good growing practices and a little love and attention from the grower."

We are looking for part-time help for the 2009 season. We seek motivated, responsible people who have a genuine interest in learning about sustainable farming practices and Biodynamics. Our needs include mostly packaging greens for market and weeding. We are flexible, easy going folks but expect hard work and commitment. All help will enjoy the freshest, most wholesome vegetables, herbs, and flowers one could imagine. Email us if you are interested.

Where to find Ranui Gardens’ produce

Local Grocers:

• Fairweather Natural Foods - 1270 Iron Horse Dr., Park City
• Tony Caputo's Market - 314 West 300 South, SLC
• Liberty Heights Fresh - 1300 S and 1100 East, SLC

Restaurants:

• Chez Betty - Park City
• The Paris Bistro - 1500 S and 1500 East, SLC
• Em's - 271 North Center St., SLC
• Living Cuisine Raw Food Bar - Highland Drive, Sugarhouse, SLC

Farmers' Markets:

• The Park City Farmer's Market on Wednesdays at the Canyons Resort from 2:00-7:00
• The Salt Lake Farmer's Market in Pioneer Park on Saturdays from 8:00-1:00

Ranui Gardens’ Links

"East Farms is a family owned and operated farm, currently farming over 200 acres, with 30 acres dedicated to Community Support Agriculture and grown to meet organic standards.  East Farms also grows for wholesalers and farmers’ markets.  When you get your CSA box every week, the variety may vary from what you see at the farmers’ market since the CSA is a separate [all organic] farm."

"The East Farms CSA has over 500 members getting fresh produce from June to October. Members receive an assortment of fruits and vegtables delivered to various locations in the Salt Lake area.  This year our prorgam will run for eighteen weeks. East Farm CSA distribution will start the first part of June and run through October (whether permitting it could be earlier or later)."

"This year our program will run for eighteen weeks — we will start the first part of June and run through October (whether permitting it could be earlier or later.) Members will receive a weekly assortment of produce and some fruits that are available throughout the summer. To ensure the highest quality possible, the produce will be harvested the same morning as the delivery."

"East Farms offers half shares as well as full shares. Typically we see families of 1–3 subscribing to half shares and families greater than three using full shares. Shares will generally contain four or more types of produce. A half share typically is a half bushel in volume or weight. Full shares are double a half, and may contain more types of produce than a half–share."

• Half East Farms Share $205. — Family Size 1 to 3. — (Early Price before March 1st is $195.)
• Whole East Farms Share $395. — Family Size greater than 3 — (Early Price before March 1st is $380.)

"When the season gets closer we will send out letters with an exact pick up locations and exact start dates. We offer half shares as well as full shares. Typically we see families of 1-3 subscribing to half shares and families greater than three using full shares. Shares will generally contain four or more types of produce. A half share typically is a half bushel in volume or weight. Full shares may contain more types of produce than a half. We strive to offer an ever-changing mix of produce from week to week. To ensure the highest quality possible, the produce will be harvested the same morning as the delivery."

"Our CSA is composed mainly of vegetables but we will be farming my grandma’s orchard this year and we should have fruit 1–2 times a month. We will also grow potted herbs again this year for fresh use or planting in your gardens. (Last year we lost most of the herbs due to heat, so this winter we have built a shade structure to help with growing the herbs.) We had more than 500 families join the program for the 2007 season and are looking forward to even more in 2008."  [Growth of over 100 families from 2006 to 2007.]

Each week you will receive the newsletter "Lettuce Connect," written by Christi Paulson, offering information about various produce included in that week’s CSA box, along with a few recipes to help develop ideas on how to prepare and cook that week’s produce.

East Farms will also have a pumpkin patch again in 2007 for everyone to come out and harvest their own pumpkin. We had a lot of families come out and take advantage of this despite the rain and mud last fall, 2006. This will be included in your share at no additional cost.

Contact East Farms to sign–up for your share(s):
Jeremy or Shay East, East Farms, 4910 Canvasback Lane, West Point, Utah 84015.
Phone: 801–525–2219. (New Phone 7/29/06), | E–Mail.
(Information Updated February 19, 2007.)
 

KUER (90.1FM) "Bite Sized" with host Beth Hoffman.
Listen to "Community Supported Agriculture" featuring East Farms CSA.
Broadcast Date: March 19, 2007
"Beth Hoffman continues her series called Bite Sized with a visit to a farm in Woods Cross, just north of Salt Lake City. Hoffman wants us to stop for a moment and think about food in a deeper way — at the environmental, cultural and artistic connections we have to cooking and eating in Utah. Today, Hoffman brings us to East Farms, one of five farms in the Salt Lake Valley participating in a community–supported agriculture or CSA program this year."

Borski Farms has been in existence since 1992, and is based in Kaysville, Utah. We grow a variety of vegetables, herbs and fruit. We are up early on pick-up days, so most fruits and vegetables are picked that morning.

Borski Farms CSA - 2010

To join the Borski Farms CSA program, print and fill out a Registration Form, and mail it to: Borski Farms, 251 West 100 South, Kaysville, UT 84037.  Registrations for the 2010 season will be accepted through April 30, 2010.

Borski Farms CSA features a wide variety of fresh, organically grown vegetables, fruits, and herbs picked at the peak of ripeness. Look forward to herb starts, such as oregano, Italian parsley, basil and sage, raspberries and blackberries, fruit from the U.S.U. Extension Orchard in Kaysville, among other specialties. Borski Farms CSA Program is 15 weeks long, starting in late June and ending in early October.

CSA Shares

The cost for one 2010 share is $200.00.  One share contains a small amount (approximately 1 lb. per item) of 3-5 different items per week. One share is good for two adults. If you want ample produce or enough for four or more, 2 shares are recommended.

Borski Farms CSA Benefits

Fresh organically grown herbs, fruits, and vegetables picked at the peak of ripeness.

15 week season (Holidays included).  The 2010 season will start June 28 for the Avenues pick-up, June 30th for the Sherman Street pick-up, and July 2 for the Kaysville and Ogden pick-up locations.  For pick-up locations, click here.

A creative variety of heirloom salad greens, cooking greens, peas, beans, garlic, squash, potatoes, corn, tomatoes, and many other fruits, vegetables, and herbs at a reasonable price.

Preservation!

Consider purchasing a second share to preserve. Start winter storage you will look forward to! We have the latest information on freezing, canning, and drying, plus great recipes for sauces, salsas, and pickling.

Pickup Locations

Salt Lake City

Mondays, June 28 - October 4, 12:00 - 6:00 pm
82 Virginia Street - (mapquest directions)
Produce will be on the front porch.

Wednesdays, June 30 - October 6, 12:00 - 6:00 pm
1157 Sherman Ave - (mapquest directions)

Kaysville

Fridays, July 2 - October 8, 11:00 am - 6:00 pm Borski Farms, 251 West 100 South
(mapquest directions) Produce will be in the building immediately behind the house. We will deliver to Kaysville City residents.

South Ogden

Fridays, July 2 - October 8, 12:00 - 6:00 pm
6060 South 1550 East - (mapquest directions)
(At Cochran Produce Company).

Don't forget to pick up on Holidays.

Out of Town for a Pick Up?

If you can't pick up your produce for the week, please contact us as soon as possible (a minimum of 24 hours in advance), so you can receive credit. One week is equivalent to a $10 credit. Credit can be used at the Salt Lake Farmer's Market or applied to next year's share. Also, with advance notice, we are willing to work with you to arrange to pick up two shares if, for example, you are unable to pick up your share the week before. You will lose your credit if you fail to contact us at all and/or in a timely fashion. Any produce not picked up by 7:00 pm will go to needy families in the area.

Our Produce

Borski Farms grows a variety of vegetables, herbs and fruit. We are up early on pick-up days, so most fruits and vegetables are picked that morning. Please pick up and refrigerate your produce as soon as possible, to assure maximum freshness.

Each week you will receive a diverse mix of crops that are in season.

Look forward to the following produce:

July - Salad greens, cooking greens, peas, beets, garlic, summer squash, cherries, apricots

August - Beans, corn, cucumbers, tomatoes, peppers, onions, carrots, peaches, raspberries

September - Tomatoes, eggplant, potatoes, salad greens, winter squash, cooking greens, apples, peaches, and melons

October - Winter squash, onions, potatoes, pie and jack-o-lantern pumpkins, dried heirloom beans

Also look forward to herbs, such as basil, sage, and italian parsley when they are available throughout the season. Herbs are included in your share. One share contains a small amount (approx. 1 lb. per item) of 3-4 different items per week. Please note that CSA programs are dependent on growing conditions. There are no guarantees about what produce you will get each season nor how much. CSA members share the risks of farming with the farmer.

Borski Farms Farmers' Markets

Enjoy Borski Farms produce at:

• Downtown Salt Lake City Farmers Market
  Saturdays, June 12-October 16, 2010
  8 a.m.-1 p.m.
  Historic Pioneer Park, 300 West 300 South
  Web site: www.downtownslc.org
   
• Borski Farms Produce Stand
  Monday-Saturday (mid-July to end of October)
  10:00 am-7:00 pm
  315 North Main in Kaysville
  Located next to Big-O Tires (mapquest map)

Copper Moose Farm is located in Park City Utah, elevation 7,000 ft. Growing at this altitude with over 300 inches of snow per year is a challenging and exciting adventure. Currently growing on 1 acre and assisted by our 2,400 sq ft passive solar greenhouse we grow certified organic vegetables and cut flowers for the Park City community.

Our CSA allows community members to enjoy fresh produce and cut flowers that are sustainably grown by people they know and trust. Our CSA is a group of people that appreciate great food, local small-scale agriculture, the environment, and the theories and practices behind living sustainably.

What We Do

• Vegetables
• Flowers
• CSA
• Events
• Links
• In Kind Members

Welcome to our third official growing season! [2010] We are excited to provide our community with the best organically/biodynamically grown produce and cut flowers. We are committed to the re-connection of people with the bio-region they live in.

Our CSA (Community Supported Agriculture) encourages locals to explore the food that can be grown in the area, and passive season extending practices that bring us treats such as tomatoes and peppers. At Copper Moose, we believe the farm is a living organism, treating it with the utmost respect and care.

The Gardens

We are currently growing on about 2 acres, but have plenty of room to expand. During the summer months we grow salad mixes, carrots, beets, broccoli, potatoes, leeks, garlic, onions, scallions, turnips, radishes, arugula, tatsoi, mizuna, kale, chard, cabbage, Chinese cabbage, asparagus, thyme, cilantro, dill, oregano, terragon, chives, mint, summer squash, and cut flowers in our outside growing beds. Meanwhile, the greenhouse produces heirloom tomatoes, peppers, melons, cucumbers, eggplant, and basil. During the winter months, all of our growing moves inside our 2400 sq ft passive solar greenhouse. Currently we do not sell produce during the winter months, but we are able to produce enough fantastic vegetables to keep our families well fed during ski season.

We use crop rotation, cover crops, compost, compost tea, organic soil amendments and Biodynamic methods and preparations to ensure that our land is and will remain the most fertile and productive for generations to come. We support healthy populations of insects, birds, and animals that maintain a balanced ecosystem on our farm. At Copper Moose Farm we believe it starts and ends with the soil, so we pay the utmost care and attention to the life and health of our soil.

Crop Calendar

CSA

Open sign-up starts February 1st. Email Daisy to get on our email list.

Our CSA allows community members to enjoy fresh produce and cut flowers that are sustainably grown by people they know and trust. Our CSA is a group of people that appreciate great food, local small-scale agriculture, the environment, and the theories and practices behind living sustainably.

For the 2010 season we will supply 85 families with fresh, seasonal produce and cut flowers once a week. The pick-up is at the farm, giving our members a chance to connect with the people, methods, and land growing their food. We are centrally located in Park City on Old Ranch Road, which allows easy access from most neighborhoods in the greater Park City area. All vegetable shares last for 17-21 weeks starting in late May or early June depending on the weather.
All of our vegetable shares include a recipe each week along with news from the farm. Check out the newsletters from last year to get a feel. For more information on our CSA contact Daisy.

Full Share ($900) (Sold Out for the 2010 season)

Pick up day for the Full Share will be Wednesdays from 8-6. The share boxes will consistcarrots of a variety of in-season goodies such as: arugula, beets, basil, broccoli, cabbage, Chinese cabbage, cucumbers, carrots, chard, eggplant, fennel, garlic, herbs, heirloom tomatoes, kale, leeks, mizuna, mustard, onions, potatoes, peppers, pumpkins, radishes, spinach, summer squash, salad mix, scallions, and turnips. Our Full Share also includes U-Pick crops which you harvest on your own depending on their availability. U-pick crops are: cherry tomatoes, peas and beans. Each box will most likely contain enough vegetables to satisfy the moderate vegetable needs of a family of four.

Example of a mid summer weekly Full Share: 1# double-washed salad mix, ½# arugula, ½# double-washed spinach, 1 bunch carrots, 1 bunch King Richard leeks, 1# heirloom tomatoes, ¼# Lettuce Leaf basil, summer squash, 1 bunch herbs, cucumbers, peppers, 1.5# Cranberry Red Potatoes, 1 head Red Drumhead cabbage, 1 oz edible flowers, U-pick.

Field Share ($600)

New this year! Pick up day for the Field Share will be Fridays from 2-6. The Field Share includes everything that can be grown in the field. Tomatoes, basil, cucumbers, beans, eggplant, peppers, and U-pick are not included in the Field Share. Crops included in the Field Share are: arugula, beets, broccoli, cabbage, Chinese cabbage, carrots, chard, fennel, garlic, herbs, kale, leeks, mizuna, mustard, onions, potatoes, pumpkins, radishes, spinach, summer squash, salad mix, scallions, and turnips. Amounts of each of those vegetables in the weekly boxes will be comprable to the Full Share.

Flower Share ($250)

CSA Flower share distributions will last for 12-16 weeks starting sometime in June. A share will consist of one gorgeous bouquet a week of in-season organically grown flowers. Pick-up is here at the farm on wedensdays. If you have a Field Share and would also like a Flower Share you will be able to pick up your boquet on fridays along with your vegetables.

Canning Share $150

New this year! The canning share will be distributed in the fall. It will include 15 8oz jars of the summer’s bounty preserved for your winter use. Nutritionist Rebecca Brenner will be preparing a variety of delights for you including salsas, sauces, and pickled veggies.

CSA History and Philosophy

CSA stands for Community Supported Agriculture. CSAs originated in Asia, moved into Europe, and finally to Canada and the United States. The theory behind a CSA is to get your food from someone you know and trust, know the land your food is grown on, and know the techniques used to grow your food. You put your trust in your farmer; and by paying for your vegetables up front you are agreeing to be a part of the joys and risks of farming in your bioregion. The CSA model gives farmers money in the early spring to cover start-up costs for the season, before they have other venues to sell their produce. If we have a bumper season due to good conditions (good weather, lack of pests and disease, etc), then you will get more food than you paid for. If things go wrong during the season (weather, pests, etc) you may get less food than you paid for. But by being a part of a CSA you are showing your support, and benefiting, from a system that returns people to a sustainable model of eating. You will also be giving yourself and your family the healthiest and freshest food possible, grown in the most caring and responsible way.

We are certified Organic here at Copper Moose Farm, but we go far beyond Organic. We practice farming methods set out by Rudolph Steiner – some of you may be familiar with Biodynamic farming practices; we have links on our website that will give you more info if this is the first time you have heard of it (www.coppermoosefarm.com). Everything starts with the soil here. If the soil and its microbial population are healthy, then our plants will be healthy. We make sure that the soil is well balanced with minerals, microbes, trace minerals, nutrients and organic matter. In turn, our vegetables are well balanced in minerals, trace minerals, nutrients and energy – and that’s what you want to put in your body!

Our CSA will provide you with a variety of seasonal veggies, harvested at their freshest and most nutritious stage. All vegetable shares last 17-21 weeks depending on the weather. Generally share distributions start around the beginning of June and continue into October. New members will have to pay a one-time fee of $25 for the reusable cotton bags that we package your greens in. These cotton bags are technically yours, so you will take them home after the summer is over to continue using them throughout the winter. If you choose to join again the following summer you bring the bags back to us for another summer of use.

Your box of vegetables is accompanied each week with an email newsletter filling you in on what’s going on at the farm, great info on the veggies in your box, and a recipe to go along with your vegetables (sometimes from one of us at the farm, and sometimes from a local Park City Chef).

With your membership you will also receive one Copper Moose Farm T-Shirt and one Copper Moose Farm shopping bag.

2010 Summer Activities & Events

Here are some of the additional things that will be going on at the farm this summer:

• CSA Mixer (Thursday June 10th 5:30 pm): New this year! Start the season off by meeting some of your fellow CSA members, your farmers, and learning from nutritionist Rebecca Brenner (Park City Holistic Health) the best way to store and prepare your vegetables. Come enjoy beverages and light appetizers with us! Cost $20/person.
   
• Annual CSA Potluck (Sunday August 29th): bring a dish and enjoy dinner with your farmers and fellow CSA members out in the field.
   
• Composting: For those of you who are not composting at home, we offer you the option to bring compost in to the farm on pick-up days. We only take un-cooked vegetable matter that you received from CMF. In other words, when you cut those beet greens off the beets and don’t want to cook them, we’ll take them. When that bag of lettuce is going bad, we’ll take that. We will not be able to take cooked leftovers, fruit, meat, dairy, bread products or anything else that did not come from Copper Moose Farm.
   
• Eggs: cartons of Copper Moose Farm duck and chicken eggs (mixed), $5/dozen, first come first serve on Wednesdays during pick-up.
   
• Honey: last year was our first year with the beehives and we got about 12 pints of honey! This year we should get more honey and that will be available for sale in the fall.
   
• Harvest Dinners: check our website for details on the Harvest Dinners. www.coppermoosefarm.com/events.html
   
• Wine Tasting: check our website for details when they become available.
   

Bell Organic Gardens of Draper has been providing the Salt Lake area with fresh, local produce for 10 years. We have enjoyed a long relationship with local restaurants and produce purveyors. Now we are happy to continue to grow our partnership with this community by offering CSA (Community Supported Agriculture) shares to families and individuals who share our strong belief in the importance of locally produced, organically grown fruits and veggies.

2010 CSA Information

Our 2010 CSA growing season runs 18 weeks from June 14th to October 13th, 2010.

Community Supported Agriculture is a partnership— between us and you, the organic consumer. Our CSA allows families to directly access farm-fresh organic produce and support organic agriculture. An upfront payment in the spring allows us to predict what will be grown and helps us acquire seed and agricultural supplies.

Produce Share: Beans, beets, broccoli raab, cabbage, carrots, celery, corn, cucumbers, eggplant, arugula, asian greens, mustard greens, kale, kohlrabi, garlic, shallots, onions, heirloom tomatoes, lettuce, peas, peppers, potatoes, pumpkins, radishes, spinach, summer squash, winter squash, swiss chard. We also offer organically grown fresh cut flowers as they become available during the season.

Additional CSA Items:

Egg Share: $100
Clifford Farms, Provo Utah - Farm fresh eggs laid at will by a variety of naturally fed, gallivanting chickens. One dozen a week picked up with your veggie share. The Egg Share is not Certified Organic.

Honey Share: $60
Clifford Family Farm in Provo are expanding their hives this year, and they've agreed to bring 16 oz jars of their raw local honey to us once a month on top of their weekly egg delivery. The honey share will cost $60 for the season and you will receive one 16 oz jar of honey a month at your regular veggie pick (5 total jars). If you have a larger group that you are cooking for you may want to purchase 2 shares and receive two jars of honey at a time.

Cheese Share: $125
Local Dairy, local cheese makers, 4-6 oz a week picked up with your veggie share. The Cheese Share is not Certified Organic.

Fruit Share: $125
We bring in a varity of locally grown fruits and melons from Utah farmers we know and trust. The fruit share runs 8-10 weeks, starting late July or Early August. The fruit share is not certified organic. Due to high demand, you must purchase a veggie share in order to purchase the fruit share.

Certified Organic Grass Feed Local Beef Share: (Price depends on quantity.)
Beef from Taylor Made Beef Emery, UT.
Meat comes frozen and labeled in butcher wrap 1/3 grind, 1/3 steaks, 1/3 roasts.

Produce Storage Share: $300
For those of you who wish to can/freeze and store local produce for your family. It is our goal to provide you with plenty of the following: Potatoes, garlic, winter squash, beets, corn, herbs, onions, tomatoes, carrots, beans. Also, if there are other items you wish to put up you may request at least two. Again we will be using other local growers we know and trust for some of these things.

2010 CSA program Pickup Locations:

2010 Restaurant Supported Agriculture Information

Our 2010 RSA growing season runs 18 weeks from June 14th to October 16th, 2010.

If you are a restaurant owner or chef who wants to use fresh, local, organic produce we have the following RSA Program available for you:

$1800.00 for the season or $450.00 a month - June 14 through Oct. 11
Restaurants are responsible for picking up their shares at one of the following locations.  You will receive a variety of what is fresh and plentiful from week to week.  You will be allowed to make some choices regarding what you take with you.

Visit Bell Organics RSA for more information.

"Bell Organic Gardens is committed to the idea that the best food is grown locally, organically and at Mother Nature's pace. We've found this simple approach appeals to many local restaurants and markets. If you feel the same, we encourage you to support: Acme Burger Company, Avenues Bakery, Bambara, Cafe Trio Cottonwood, Cafe Trio Downtown, Citrus Grill, Em's, Epic, Faustina, Food for Thought, Fresco Italian Cafe, The Garden Cafe, Liberty Heights Fresh, Log Haven, Lugano, Martine, The One World Cafe, Pine, Redrock Brewing Company, Sage's Cafe, Squatters, The Paris Bistro, Tiburon, and Tuscany."  (SFU Webmaster suggests you let the proprietors of these local businesses who carry Bell Organic produce know of your interest in locally grown and/or organic produce.)

See also:

• CSA Utah – Bell Organics Video

Bell Organics Blog Feed

"Connecting Utah Agricultural Producers with Utah Consumers"

Consumers – "Support Utah’s products, buy local."

Producers – "Do your products qualify to carry the Utah’s own logo? Register your product as Utah’s Own. When you buy Utah products, you strengthen our Utah economy and enhance our Utah environment."

Utah's Own is Sponsored by the Utah Department of Agriculture and Food.

Information Resources at Utah's Own:

• About Utah's Own
• Community Supported Agriculture (CSAs) in Utah
• Company contact information
• Coupons
• Current news
• Food Distributors
• Grants and Loans
• Listen to the Utah's Own Jingle
• Interesting Facts
• Organic Growers
• Product lists by category
• Qualified Companies by Company Name
• Qualified Companies by Product
• Roadside Stands
• Shelf Talkers
• Utah Crop Calendar
• Utah Farmers’ Markets
• Utah Farms
• Utah Small Farms Co-op Members
• Why the Utah's Own Program?

Local First Utah
Alison Einerson, Exectutive Director
P.O. Box 576
Salt Lake City, Utah 84110-0576
(801) 456-1456 (Office)
(801) 828-0676 (Cell)
Email

Local First Utah is a 501(c)(3) not-for-profit organization located in Salt Lake City that seeks to strengthen communities and local economies by promoting, preserving, and protecting local, independently owned businesses throughout Utah.

Organized in 2005 by a small number of volunteer business owners and communityminded residents, Local First Utah today has more than 1500 locally owned and independent business partners, including citizens and government organizations across the state.

Local First Utah is open to all Utah businesses that are at least 51% locally-owned and make their business decisions independently. There is no class of membership in the organization and registration is free.

Our Mission

Our mission as an organization is to educate the public and government about the importance of locally owned independent business to the community. Local businesses are, in a real sense, the backbone of any community. It is nearly impossible to imagine our neighborhoods, towns, and cities here in Utah without them.

We are not anti-chain—we recognize that there’s room for all types of business in any thriving community. But we also know instinctively that, since local business owners live here, do their hiring here, operate their stores and offices here, buy most of their supplies and products here, pay all their taxes here, and spend their profits here, they obviously contribute far more to our local economies than do chains.

Resources

• Order Local First Materials
• Farmers Markets
• Community Supported Agriculture
• Books & Films

Get Involved as a Consumer

Consumers drive our local economies, so consumer decisions make a huge impact on local businesses. Here are some things you can do as a consumer.

• Think and buy local first. When you think of buying a product or service, check first to see whether there is a locally owned business that might meet your needs. From lawn mowers to lattes, there’s nearly always a local option.
• Lend your voice and your vote to public officials who make policy that is fair to all businesses. Tell your elected officials that all businesses—big, small, local, national, or international—should compete on a level playing field in Utah.
• Spread the word about Local First Utah! Ask your favorite locally owned business to register with us. Partnership in Local First is free and registration is easy!
• Volunteer with Local First Utah. We are a 501(c)(3) nonprofit organization, and we can always use volunteers at events and for special projects. Call 801.456.1456 if you are interested.
• Donate to Local First Utah. Your tax-deductible donation is always welcome, helping us to conduct more outreach and education on behalf of local businesses as well as printing local directories and other operating expenses.

Get Involved as a Business Owner

If you are a business owner, here are some actions you can take to make sure you are utilizing the "Local First" brand to its fullest.

1. Register your Business! When you register your business, you'll automatically be included in the database on the website, and your business will also be included in the print directory (published annually).
2. Display your Local First window cling. Find a prominent spot such as your front door or window and display it proudly.
3. Add a Local First weblink. Add the Local First logo to your website with a link to our website.
4. Use the Local First logo. Download from our website and add it to your receipts, advertisements, newsletters, and more. Visit the LF logo page.
5. Participate in our two major promotional events each year. Watch for information in June-July for "Independents’ Week" in November-December for "Buy Local First Week."
6. Keep your listing up to date. Update your Local First listing online at www.localfirst.org.
7. Make use of Local First materials. Local First directories and other materials.
8. Thank the locals for their support. Thank your customers for "buying locally!"
9. Support other local businesses. Remember to buy local for your own business when it comes to services such as printing, catering, accounting, and banking.
10. Embrace community. Transform your customer service into community service and give back in ways that are meaningful for you and your business.

Why Support Locally Owned Businesses?

Local Character and Prosperity

In an increasingly homogenized world, communities that preserve their one-of-a-kind businesses and distinctive character have an economic advantage.

Community Well-Being

Locally owned businesses build strong communities by sustaining vibrant town centers, linking neighbors in a web of relationships, and contributing to local causes.

Local Decision-Making

Local ownership ensures that important decisions are made locally by people who live in the community and who will feel the impacts of those decisions.

Keeping Dollars in the Local Economy

Compared to chain stores, locally owned businesses recycle a much larger share of their revenue back into the local economy, enriching the whole community.

Job and Wages

Locally owned businesses create more jobs locally and, in most sectors, provide better wages and benefits than chains do.

Entrepreneurship

Entrepreneurship fuels America’s economic innovation and prosperity, and serves as a key means for families to move out of low-wage jobs and into the middle class.

Public Benefits and Costs

Local stores in town centers require comparatively little infrastructure and make more efficient use of public services relative to big box stores and strip shopping malls.

Environmental Sustainability

Local stores help to sustain vibrant, compact, walkable town centers — which in turn are essential to reducing sprawl, automobile use, habitat loss, and air and water pollution.

Competition

A marketplace of thousands of small businesses is the best way to ensure innovation and low prices over the long term.

Product Diversity

A multitude of small businesses, each selecting products based, not on a national sales plan, but on their own interests and the needs of their local customers, guarantees a much broader range of product choices.

Get Your Local First Bumper Sticker

These bumper stickers show support for your local communities and help remind everybody else to think "local first."

Make a $5 donation to Local First or send us a self-addressed stamped envelope to Local First and we'll mail you one free of charge!

Visit Local First Utah for the most recent updates on recent activities, events and to find out more about Local First Utah and the "Buy Local First Utah Campaign."

Map and List of Local Harvest Participants in Utah

LocalHarvest is America's #1 organic and local food website. We maintain a definitive and reliable "living" public nationwide directory of small farms, farmers markets, and other local food sources. [Categories include: Farms, CSA, Farmers' Markets, Restaurants, Grocery & Co-op.]

The Local Harvest search engine helps people find products from family farms, local sources of sustainably grown food, and encourages them to establish direct contact with small farms in their local area.

The Local Harvest online store helps small farms develop markets for some of their products beyond their local area.

The richness, variety, and flavor of our communities, food systems, and diets is in jeopardy. The exclusive focus on economic efficiency has brought us low prices and convenience through large supermarkets chains, agribusiness and factory farms, while taking away many other aspects of our food lives, like our personal relation with our food and with the people who produce it. More and more people are realizing this and actively working to turn the tide and to preserve a food industry based on family-owned, small scale businesses. They are our best guarantee against a world of styrofoam-like long-shelf-life tomatoes and diets dictated from corporate boardrooms.

The best organic food is what's grown closest to you. Use our website to find farmers' markets, family farms, and other sources of sustainably grown food in your area, where you can buy produce, grass-fed meats, and many other goodies. Want to support this great web site? Shop in our catalog for things you can't find locally!

The Buy Local movement is quickly taking us beyond the promise of environmental responsibility that the organic movement delivered, and awakening the US to the importance of community, variety, humane treatment of farm animals, and social and environmental responsibility in regards to our food economy.

Who Are We? – LocalHarvest was founded in 1998, and is now the number one informational resource for the Buy Local movement and the top place on the Internet where people find information on direct marketing family farms. We now have [over 18,034] members, and are growing by about 20 new members every day. Through our servers, our website and those of our partners serve about three and a half million page views per month to the public interested in buying food from family farms.

You Can Help – You can participate in our building process by encouraging your farmer, market manager, and restauranteur friends to visit localharvest.org and sign themselves up!

If you are a Sustainable Agriculture or Family Farming group, contact us to discuss how we can partner together in support of your work.

Slow Food's Ark of Taste:

The Ark of Taste project aims to rediscover and catalogue forgotten flavors, documenting rare breeds and excellent food products that are in danger of disappearing. In partnership with Slow Food USA, we now list growers and producers of these items throughout the US.

Organic Food – Most people are aware that organically grown food is free from exposure to harmful chemicals, but that is only one small part of what organic is about.

A larger part of organic agriculture involves the health of the soil and of the ecosystems in which crops and livestock are raised. Organic agriculture is born from the idea that a healthy environment significantly benefits crops and the health of those consuming them. In addition, organic practices are also viable in the long term, since they are efficient in their use of resources, and do not damage the environment and local communities like large scale "chemical agriculture" does.

LocalHarvest does not restrict its listings to organic producers only, since our mission is first and foremost to support small growers, and then to promote Organic agriculture.

LocalHarvest is located in Santa Cruz, California, and was founded by Guillermo Payet, a software engineer and activist dedicated to generating positive social change through the Internet.

Utah:

• Slow Food Utah: Find Local Foods - Community Supported Agriculture
   
• Utah's Own: Community Supported Agriculture
   
• Wasatch Community Gardens: CSAs in Utah
   

National:

Alternative Farming Systems Information Center (USDA, National Agricultural Library) 
Lists information on Community Supported Agriculture, and also links to various other related information.

• Start Here: Community Supported Agriculture, providing a surprising variety of useful information, then visit these:
• 1993 Community Supported Agriculture (CSA): An Annotated Bibliography and Resource Guide. 1993
• Resources for Farmers. 2006
• Organizations and Web Sites. 2006
• Automated Database Searches. 2006
• Defining Community Supported Agriculture. 1993
• Publications about Community Supported Agriculture. 2001

American Community Gardening Association — "Growing community through gardening and greening across the United States and Canada."

Community-Supported Agriculture (CSA) on Facebook — We love our farmers. Welcome to anyone who wishes to discuss community-supported agriculture and sustainable food for everyone.

Community Food Security Coalition — "CFSC is a non–profit, North American organization dedicated to building strong, sustainable, local and regional food systems that ensure access to affordable, nutritious, and culturally appropriate food for all people at all times. We seek to develop self-reliance among all communities in obtaining their food and to create a system of growing, manufacturing, processing, making available, and selling food that is regionally based and grounded in the principles of justice, democracy, and sustainability."  "Articles and information on food security, plus a community food security e-mail list." [Green Geurillas]

Green Guerillas"uses a unique mix of education, organizing, and advocacy to help people cultivate community gardens, sustain grassroots groups and coalitions, engage youth, paint colorful murals, and address issues critical to the future of their gardens.  Green Guerillas has grown into a vital resource center for New York City’s grassroots community gardening groups. Green Guerillas provides an array of services to more than 200 grassroots groups each year. Our skilled staff works to: Help enhance community gardens. Help gardeners preserve their precious green spaces. Help garden leaders sustain strong neighborhood coalitions. Nurture the next generation of community leaders. Help gardeners grow food and fight hunger."
"Guerillas in the Midst" Steve Frillmann, community garden guru, answers Grist’s questions. Feb. 13, 2006. (Community Supported Agriculture celebrating 30 years of garden action in New York City!)

Local Harvest — Information about locally grown and locally sold/bought products. A national organization. Local Harvest maintains a definitive and reliable "living" public nationwide directory of small farms, farmers markets, and other local food sources. The Local Harvest search engine helps people find products from family farms, local sources of sustainably grown food, and encourages them to establish direct contact with small farms in their local area. The Local Harvest online store helps small farms develop markets for some of their products beyond their local area. Map and list of participants in the Utah area.

Sustainable Table on Community Supported Agriculture.

You can find Ranui Gardens' products at the following:

Grocers:

• Fairweather Natural Foods - 1270 Iron Horse Dr., Park City
• Tony Caputo's Market - 314 West 300 South, SLC
• Liberty Heights Fresh - 1300 S and 1100 East, SLC

Restaurants:

• Iverson Catering - Park City
• The Paris Bistro - 1500 S and 1500 East, SLC
• Em's - 271 North Center St.
• Living Cuisine Raw Food Bar - Highland Drive, Sugarhouse, SLC

See the Slow Food Utah listing for Ranui Gardens.

Community Supported Agriculture (CSA) provides a mutually beneficial arrangement between farmers and consumers. People join by purchasing a "share" of produce pre-season, then pick up their weekly produce from a central drop point in their area during the harvest season.

CSA Benefits for the farmer? When signing up, you dedicate yourself to being a customer for the season, providing the farmer a secure market. CSAs enable farms to share the risk and abundance of producing food with the consumer, resulting in a more direct and rewarding link between farmer and community. (Payment in the Spring also provides cash to the farmer when it is needed most.) 
(Courtesy of Borski Farms.)

CSA Benefits for the shareholder? No more guessing where your food comes from! Members receive a weekly supply of diverse produce with "the farmer’s face on it." You can talk with the farmer, and many offer opportunities to visit the farms. Your produce is harvested and delivered directly to you, generally via a drop–off point, ensuring the freshest produce with a high nutritional value. You also get the satisfaction of knowing you are supporting a local farm. 
(Courtesy of Wasatch Community Gardens)

Other Information Resources:

• Wikipedia’s entry on "Community Supported Agriculture"
   
• USDA: National Agriculture Library – "Community Supported Agriculture"
   
• USDA: National Agriculture Library – "CSA Resources for Farmers"