Slow Food® Utah

SLOW FOOD UTAH: Article

(This article is re–printed from Catalyst Magazine, which is no longer storing it in its archives. [Jan. 3, 2007])

"Shopping with Jude: When the Market’s Over Finding Local Food After the Frost Comes."

• By Jude Rubadue, Catalyst Magazine, September, 2004.
  
  

  "I want to buy food from here in Utah. I take the time to seek these items out in the grocery stores and restaurants. Clinton’s has great organic stone ground flour. Isn’t it time to make bread? White or red wheat, their whole grain stone ground flour is delicious. I am getting ready for the all-too-busy holidays and ski buddies visiting. Filling up the dry storage is essential for easing the pressure of big dinners.

  
  

  Utah has great greens, fruits and squashes well into winter. Find them at Uffen’s Market starting at 9am on Saturday mornings. Chad may find a spot inside Tony Caputo’s. Emigration Market has a meat counter featuring Morgan Valley lamb and Taylor Made beef. These farms are family run, and Taylor is the only certified organic beef in Utah. Eighth Avenue Market by LDS Hospital also has Morgan Valley lamb, Clinton’s flour, and local produce; it’s an amazingly complete little family-run store with good prices!

  
  

  Wanting warm food is part of the change of season for my family. See the roasted duck and stuffing recipe. It would work fine with chicken, too. Be sure to use or freeze the duck bones for stock. You’ll need them for Thanksgiving gravy!"

  
  

  Jude Rubadue is a food consultant and executive chef and manager of Watson’s Shelter and Collins Grill at Alta, Utah.

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