Westminster's Food Film Series begins Sept. 15

Westminster College's Environmental Center kicks off its first-ever Food Film Series beginning Sept. 15, 2011, with a screening of “FRESH.”


 All films in the series are free and open to the public and will take place on campus on the third Thursday in September, October and November, in the Bill and Vieve Gore School of Business Auditorium. The Westminster campus is at 1840 S. 1300 East, Salt Lake City  (www.westminstercollege.edu)

“We are hosting our first-ever food series to share information with students and our community about food and current food issues,” explained Alizabeth Potucek, Westminster’s Organic Garden student coordinator. “We hope to start conversations and cultivate awareness about some current problems and ongoing solutions with our food system.”

Westminster’s new Food Film Series will include the following:

“FRESH”

September 15, 7:30 p.m. 

Produced and directed by Ana Sofia Joanes, FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

“Ingredients”

October 20, 7:30 p.m. 

American food is in a state of crisis. Obesity and diabetes are on the rise, food costs are skyrocketing, family farms are in decline and our agricultural environment is in jeopardy. “Ingredients” explores a thriving local food movement as our world becomes a more flavorless, disconnected and dangerous place to eat. Discovering better flavor and nutrition, the film is a journey that reveals the people behind the movement to bring good food back to the table and health back to our communities. Westminster student Carson Chambers will also speak on the Real Food Challenge, a campaign to increase the procurement of real “local” food on college and university campuses.

“Greenhorns”

November 17, 7:30 p.m.
The Greenhorns documentary film, completed after almost three years in production, explores the lives of America's young farming community - its spirit, practices, and needs. It is the filmmaker's hope that by broadcasting the stories and voices of these young farmers, we can build the case for those considering a career in agriculture - to embolden them, to entice them, and to recruit them into farming.

CANYONS RESORT: THE FARM RESTAURANT

Strawberry shortcake at The Farm Restaurant at Canyons Resort

Last week I was invited to visit Canyons Resort's  restaurant, The Farm. Opened in February, the name says all — the goal is to use seasonal ingredients sourced from growers and artisans within 200 miles of Park City. Chef Steven Musolf said that he’s able to use about 85 percent local ingredients during spring and summer. 

Of course, come winter, it's a much bigger challenge.  Some growers and chefs who are into the "farm-to-table" trend use greenhouses to stretch Utah's growing season.  

The culinary world is moving back to the concept of “knowing where your food comes from.”  Farmers are gaining name-brand recognition, with menus  proudly listing items like Morgan Valley lamb, Pleasant Creek Ranch beef, Colosimo sausage, or Beehive cheddar cheese, which all come from right here in Utah.  I think it's a good trend for both farmers and diners. 

The Farm’s produce comes local growers such as Zoe’s Garden, High Star Farm, Tagge’s Farm and Copper Moose Farm, as well as what Musolf finds at the farmers market held at the Canyons’ lower parking lot on Wednesdays. 

Mac and Cheese

During lunch you can find a a vegetable soup brimming with corn, carrots, and zucchini.  You’ll also find an “oxtail” onion soup, which speaks to Musolf’s willingness to use the entire beef — including its tail -- rather than just the choice steaks. 

The comfort classic Mac and Cheese gets a new twist with Gold Creek white cheddar cheese (produced in Woodland, Utah) and nU Nooz Artisan Pasta(specially made by chef Kyle Lore so that sauces cling to its ridges). Yes, when you are eating "farm to table," every menu item could tell its own story. Or two.

Musolf came from Charleston, S.C. He noted that although the South has a much longer growing season, “I am finding more producers here who are into the farm to table movement.” 

Cherry cobbler with ice cream.

The menu changes with what’s ripe and in season.  Every two weeks there’s a “featured ingredient” from the farmer’s market on the menu — currently it’s Tagge's Farm Summer Corn Soup with Marjoram Froth. 

A few weeks ago, it was this rich cherry cobbler studded with plump, juicy Tagge’s cherries (Tagge’s is part of Box Elder County’s “Fruitway”.)  

Unfortunately, brand names and cared-for ingredients cost more than generics. Dinner entrees range from $18 for Summer Corn Risotto to $32 for Truffle and Onion Crusted Beef Tenderloin. 

During lunch, soups are $8, lunch sandwiches $12-13. A generous helping of Mac and Cheese is $11, or $18 with Colosimo Smoked Sausage. 

Burger Trio: lamb, beef and turkey sliders.

A “sliders” trio features three cute little mini-burgers — one made with lamb, one with beef, and one with turkey, for $15. 

Well, OK.  If we can’t afford to be a regular diner at The Farm, we can at least cook like The Farm. Musolf posts his "featured ingredient" recipes on the restaurant's Facebook page on the restaurant’s Facebook page (The Farm Restaurant at Canyons Resort). 

1,000 MORE FARMERS MARKETS THIS YEAR

Photo by Valerie Phillips

TODAY, Agriculture Deputy Secretary Kathleen Merrigan hosted a conference call to announce the record growth of farmers markets across the country. According to the 2011 USDA National Farmers Market Directory, there are more than  1,000 new farmers markets nationwide this year, up 17 percent.

Why is this good news?  

- They give small farmers a chance to sell their products locally.

- They give buyers a chance to buy fresh-picked, local produce.

- They give buyers a chance to buy other local farm products such as meats, cheese, eggs, etc.  

- They are a "happening" event that attracts a lot of people, luring them to shop the stores or eat at the restaurants in the area. 

- It gives local artists opportunities to sell their arts and crafts, and local musicians performance possibilities.

- They bring a variety of people together.  

A few days ago, I ran a list  of   Utah's farmers markets, which has nearly tripled in the past five years. I have 42 marekts listed, and it's likely that there are more that I don't know about. So Utah is definitely part of the trend. 

Photo by Valerie Phillips

The top-10 for farmers market growth this year:

Alaska (35 markets, up 46 percent)
Texas (166 markets, up 38 percent)
Colorado (130 markets, up 38 percent)
New Mexico (80 markets, up 38 percent)
Indiana (171markets, up 37 percent)
Oklahoma (61 markets, up 32 percent)
South Dakota (29 markets, up 32 percent)
Pennsylvania (266 markets, up 31 percent)
Ohio (278 markets, up 31 percent)
Michigan (349 markets, up30 percent)

The top-10 states for number of recorded farmers markets:
California (729 markets)
New York (520)
Michigan (349)
Illinois (305)
Ohio (278)
Pennsylvania (266)
Massachusetts (255)
Iowa (237)
Wisconsin (231)
North Carolina (217)

LIST OF UTAH'S FARMERS MARKETS

As crops are finally ripening in the field, farmers markets are springing up around Utah. When I first started my annual list of farmers markets as the Deseret News food editor, there were maybe a dozen markets. 

Now there are close to 40 markets throughout the state. A couple of weeks ago I wrote about my experience at the Downtown Salt Lake farmers market here, and I hope to visit a few more by the end of the season.

Around the state, farmers markets vary wildly, from a few farmers with several bushels of corn and tomatoes, to festival-type events with music, arts, crafts and prepared food.

Here are some general tips to get the most of your visit:

1. Come with cash in small bills, as many vendors are not equipped to take credit cards.

2. For easier transporting, bring a sturdy shopping bag, a wagon, rolling cooler or empty kid's stroller.

3. To save money, pay attention to which fruits or vegetables are most plentiful. They're usually cheaper, and they're in season so they'll likely taste better. Also, stroll down the row of vendors and compare prices before you buy. At the Pioneer Park market, similar-size bags of cherries varied from $6 to two bags for $5. 

4. Taste samples whenever you can, and talk to the farmers to find out how they raise and pick their produce.

5. Additionally, if you're looking for orchards or farms to buy directly, check utahsown.utah.gov.

Here's my current list of farmers markets throughout the state. If you know of any changes or additions, please  leave me a comment.  As I've mentioned, these are fluid; some close and others open each season.

SALT LAKE COUNTY

Herriman: Main Street Park, 13011 S. Pioneer, Saturdays, 9 a.m.-3 p.m., (www.herrimanfarmersmarket.com)

Murray: Murray Park, 150 E. 5200 South, Fridays and Saturdays, 9 a.m.-2 p.m. (aboyack@fbfs.com or 801-233-3010)

Salt Lake City Downtown Farmers Market: Pioneer Park, 300 W. 300 South, Saturdays, 8 a.m.-1 p.m. through Oct. 16; also a produce-only Twilight Market on Tuesdays, 4-8 p.m. (downtownslc.org)

Salt Lake Market on State: 1050 S. State, Tuesdays and Saturdays, 3 p.m.-7 p.m., year round (www.marketonstate.com)

Millcreek Community Market: Historic Baldwin Radio Factory, 3474 S. 2300 East, Thursdays, 4 p.m. to dusk  (801-842-9167 or www.millcreekcommunitymarket.com)

Salt Lake City People's Market: International Peace Gardens, 1000 S. 900 West, Sundays, 10 a.m.-3 p.m.  (slcpeoplesmarket.org)

South Jordan: South Jordan Towne Center, 10610 S. Redwood Road, Saturdays, 8 a.m.-2 p.m. (www.sjc.utah.gov or 801-233-3010)

South Salt Lake: Pioneer Craft House, 3271 S. 540 East, Tuesdays, 5 p.m.-dusk (e-mailmday@sslc.net or www.pioneercrafthouse.com)

Sugar House Farmers Market: 1100 East and 2100 South, Fridays, 4 p.m.-dusk, July 9-Oct. 15 (www.sugarhousefarmersmarket.com) University of Utah: Tanner Plaza, 201 S. 1460 East, Thursday, 9 a.m.-2 p.m. (www.sustainability.utah.edu/farmersmarket)

West Jordan: Veterans Memorial Park, 1825 W. 7800 South, Tuesdays, 3-7 p.m. (www.wjordan.com or 801- 569-5100)

Wheeler Farm, 6351 S. 900 East, Sundays, 8 a.m.-1 p.m. (801-792-1419 or www.wasatchfrontfarmersmarket.org)

UTAH/SANPETE COUNTIES

HeeHaw Farms, 150 S. 200 West, Pleasant Grove, Fridays, 3 p.m.-7 p.m. (801-792-1419 or www.wasatchfrontfarmersmarket.org)

Happy Valley Farmers Market: The Shops at Riverwoods, 4801 N. University Ave., Provo, Saturdays, 9 a.m.-2 p.m. through Oct. 15 (www.happyvalleyfm.com)

LaVell Edwards Stadium Famers Market: 1700 N. Canyon Road, Provo, Thursdays, 3 p.m.-8 p.m., July 28-Oct. 27 (dining.byu.edu)

Lehi: Olson's Nursery and Gifts, 1133 W. 3200 North, Wednesdays, 4-8 p.m. and Saturdays, 10 a.m.-1 p.m., Aug. 7-Sept. 25 (www.lehifarmersmarket.org)

Pleasant Grove Promenade: 200 N. Main, Thursdays, 5-9 p.m. (www.pgpromenade.com)

Provo: Pioneer Park, 100 S. 500 West, Saturdays, 9 a.m.-2 p.m. (provofarmersmarket.blogspot.com)
Spanish Fork: 40 S. Main, Saturday, 7 a.m.-1 p.m. (www.spanishfork.org)
Spring City: 35 W. 100 North, Saturdays, 10 a.m.-2 p.m. (435-602-9787)
Thanksgiving Point: 3003 N. Thanksgiving Way, Lehi, Fridays (www.thanksgivingpoint.com)

DAVIS/WEBER COUNTIES

Bountiful: 100 S. 100 East, Thursdays, 4-7 p.m. (801-721-1642)
Clearfield: 55 S. State, Friday, 3-6 p.m. (801-525-2796 or www.clearfieldcity.org)
Kaysville: Utah Botanical Center, 920 S. 50 West, Thursdays, 5-8 p.m. (utahbotanicalcenter.org)
Ogden: City Municipal Gardens, 301 25th Street, Saturdays, 8 a.m.-1 p.m. (www.OgdenFarmersMarket.com)

BOX ELDER/CACHE COUNTIES

Box Elder Fruitway: U.S. 89 from Willard to Brigham City, open every day
Logan: Merlin Olsen Park, Saturdays, 9 a.m.-1 p.m. (www.gardenersmarket.org)
Paradise: Paradise Park, 9000 S. 100 West, Wednesdays, 6-8 p.m. (www.paradisemarket.org)
Richmond: Rockhill Farm, 563 S. State, Saturdays, 10 a.m.-2 p.m. (www.richmond-utah.com/harvest)

SUMMIT/WASATCH COUNTIES

Heber City: 200 S. Main, Thursdays, 4-9 p.m. (435-654-4830 ext. 18)
Park City: Canyons Resort lower parking lot off Hwy 224, Wednesdays, noon-7 p.m. (parkcityfarmersmarket.com)
Park Silly Sunday Market: Main Street, Sundays, 10 a.m.-4 p.m. (parksillysundaymarket.com

TOOELE COUNTY

Stansbury Park: Benson Grist Mill, 325 SR 138, Saturdays 9 a.m.-1 p.m. (bensonmill.org)

SOUTHERN UTAH

Boulder: Burr Trail Outpost & Grill, corner of 14 N. Hwy. 12, Saturdays, 9 a.m.-noon (sue@boulderutah.com or 435 335-7565)
Elsinore: Made in Good Taste Farmers Market/Co-Op, 40 W. Main, Wednesdays-Fridays, 10 a.m.-5 p.m., year-round (435-893-1777)
Kanab: 78 S. 100 East, Saturdays, 9-11 a.m. (435-644-5543 or kcgardenersmkt@hotmail.com)
St. George: Ancestor Square, Main Street and St. George Boulevard, Saturdays, 8 a.m.-noon (ancestorsquare.com)
Springdale: Bit & Spur Restaurant, 1212 Zion Park Blvd., Saturdays, 9 a.m.-11:30 a.m. (zionharvest.org)
Torrey: Robbers Roost Bookstore, 185 W. Main, Saturdays, 4 p.m. (robbersroostbooks.com)
Tuacahn Saturday Market, 1100 Tuacahn Drive, Ivins, Saturdays, 9 a.m.-1 p.m., year-round (www.tuacahn.org)

EASTERN UTAH

Vernal: Dinosaur Gardens, 240 E. Main, Saturdays, 8 a.m.-noon (avfarmersmarket.webs.com)

Duchesne: 100 West on Main, Fridays, 5-8 p.m. 

FARMERS MARKET MANIA

   

 I visited Salt Lake City's Downtown Farmers Market this morning, hoping to find some watermelon to go in a fruit bowl that I'm bring to an LDS mission farewell lunch tomorrow. 


 I found a ton of other interesting foods and fun, but no melon.  I had hoped that some of the Southern Utah farmers would have a ripe crop by now, even though most crops are a couple of weeks behind their usual growing season. If they have ripe melons,  they might be selling it closer to home for now. 




But I did go home with  some nice apricots and cherries, listened to some great music, and ran into several friends and acquaintances.

It was fun to see farmers I wrote about when I was the Deseret News food editor.  Cornaby's from Utah County was there selling home-grown raspberry jams and spreads.

Peggy Nelson of the Purple Apple Farm in Cache Valley had a booth with her lavender products.  She even had my story on display in her booth. Jamie Gillmor seemed to be doing a brisk business selling his Morgan Valley lamb.

I bought a bar of goat milk soap from Creamery Creek Farms in Lindon. I've used goat milk soap before, and was impressed with how gentle it felt on my skin. According to the Creamery Creek handout, it contains caprylic acid, which gives it a low pH balance.

It seems that there are more goat farmers in Utah lately. By the way, did you know that goat is the number-one most eaten meat in the world? Although it's not big in the U.S., it's standard fare in many countries.

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If you're going to a farmers market, here are some things I've learned over the years:

1. Bring cash. Many farmers can't take credit cards and may not take checks.  Bigger markets may have ATM machines, but don't count on it.

2. Stroll around the stalls and check out prices and quality before buying. I stopped at the first booth I saw and bought a bag of cherries for $6.  Just a few steps away, the same size bag was selling for $5.

And then I met Sherman Bennett of Alpine, who was selling two bags of cherries for $5.  The bags looked pretty similar in size. Next time, I'll find Sherman first!

3. If you're planning to buy a lot of produce, bring a rolling cooler or a baby stroller to carry it.  The Downtown market offers "Veggie Valets" who will carry the produce to your waiting car, but the smaller markets don't have that kind of service. And it's nice to keep things cool if you've got a lot of stops on the way home.

4. Take your time and enjoy it.  Yes, it can be hot and crowded, and you may not find everything you want (such as watermelon that's not quite in season locally!)  But it's not just a matter of buying something; it's the whole experience.

If the big crowds aren't your thing, head for some of the smaller markets that have sprung up locally.
For a list of them, check Slow Food Utah's website at http://www.slowfoodutah.org/articles/?sortField=title&sortOrder=asc&topic=8916.

DOWNTOWN FARMERS MARKET IN ST. GEORGE

 We're still waiting for the rain to stop in Northern Utah, but in Southern Utah, the farmers market season has already started.

 The Downtown Farmers Market at Ancestors Square in St. George opens this Saturday, May 14, from 8 a.m.-noon.  

  This is a nonprofit community project that promotes the downtown area, local vendors and farmers who are selling anything and everything homegrown, homemade and locally produced. Local musicians play each week from 9-11:30 a.m. on the center stage.  

 Ancestor Square is at the corner of St. George Boulevard and Main Street (where the Painted Pony and Pizza Factory restaurants are located, as well as several art galleries). 

 For more information, check www.ancestorsquare.com.