Taking advantage of nature's bounty
Farmers markets can be a healthful way to shop for fruits, veggies and more
Nature's jewelry box is on full display, with ruby-red cherries, emerald-colored leafy greens and golden apricots. Not to mention zucchini, carrots, beets, cucumbers, rhubarb, snap peas, summer squash, peppers, radishes and onions. As the season goes on, you'll see more sweet corn, tomatoes, melons, apples, pears, peaches and so on.
There are now 20 or so farmers markets dotting the state, from Logan to Springdale, ranging in size and offerings. Depending on the market, you can listen to live music, taste-test cheese or olive oil, and rub on homemade hand cream or lip balm while checking out crafts and fresh-cut flowers.
Farmers markets can be a healthful way to shop, according to American Institute for Cancer Research. The group encourages Americans to indulge in the season's bounty of cancer-protective produce.
"This time of year offers us a chance to wean ourselves off of expensive, processed convenience foods and take charge of what we feed ourselves and our families," said dietitian Karen Collins, nutrition adviser to the American Institute for Cancer Research. "It's generally cheaper — and healthier — to make your own meals. And it's easy to get inspired by the huge variety of fresh vegetables and fruits now available at local farm stands and farmers markets."
Buying local food keeps neighboring farmers and food purveyors in business in your own community, according to Alison Einerson, executive director of Local First, a nonprofit group that promotes local businesses and products. Also, local food doesn't need to be shipped hundreds of miles, which saves on energy, fuel emissions and traffic congestion.
To showcase typical farmers market finds, Local First recently sponsored two chef cook-offs at the Downtown Farmers Market. So what can you do with a basket of Morgan Valley Lamb, Honey of Deseret, arugula, spinach, carrots and baby beets from Borski Farms and Bell Organics, Winder cream, butter and bacon, Beehive Cheese cheddar, Gnome Grown Mushrooms and Week's berries?
Daniel Sagetree and Bo Dean of One World Cafe cubed the lamb, floured the pieces and browned them in olive oil with the carrots, adding a little garlic powder, ginger and rosemary. They steeped the cream with mint leaves, then added curry spices, honey and blended in a little flour and butter to thicken it into a chutney sauce for the lamb and carrots. They shredded beets and carrots into a salad served with a vinaigrette.
Recent comments
Lets support small local growers trying to do good things. It'...
Anonymous | July 16, 2008 at 6:03 p.m.
It's not organic, the plant glows in the dark!
if your near Moab | July 16, 2008 at 2:41 p.m.
This is awesome, big fan. Do you know if any,many, or all of these...
Valerie | July 16, 2008 at 11:09 a.m.
