Utah's Own

Upcoming Utah's Own/SBDC Summit Dates

noreply@blogger.com (Emily) — Fri, 05 Sep 2014 20:08:00 +0000

Utah's Own has partnered with the Small Business Development Centers around the state to educate local businesses about resources available to them. Through these summits we provide opportunities for entrepreneurs and small business owners in the food industry to network and gain valuable information. Do you have a small food related business? Are you thinking of starting one? Please join us at one of the upcoming summits in your area:

9/18/14 (9:00-10:30) St. George, Ancestor Square: RSVP with Lanora Nielson at 435-652-7741.

10/1/14 (11:30-1:00) Kaysville, Northfront Business Resource Center: RSVP with Andrew Willis at 801-643-0424.

10/8/14 (11:30-1:00) Cedar City, Iron County Visitor Center: RSVP by calling 435-865-7707.

10/29/14 (12:00-1:30) Manila, location to be determined

10/30/14 (11:30-1:00) Vernal, location to be determined

Taste of Utah Event

noreply@blogger.com (Emily) — Wed, 03 Sep 2014 14:17:00 +0000

Family Farm and Fizzy Apples

noreply@blogger.com (Sarah) — Fri, 08 Aug 2014 16:47:00 +0000

When was the last time you visited Cache Valley? It’s been a while for me and I need to make a journey up there for a number reasons, first and foremost is to visit the Zollinger Fruit and Tree Farm.

This Utah’s Own member has been in business since 1904. In fact, when William started up the farm, Zollinger’s was one of the first commercial fruit farms in Cache Valley.

I recently spoke with Jake Zollinger; he’s William’s Great Grandson and the fourth generation of Zollingers to work the family farm. Jake told me that there is something in the Zollinger genetics that keeps them experimenting and improving their business and fruit quality. Starting with William’s orchards and popular apple cider, every generation has made improvements or additions to the business. William’s son, Jesse, expanded the farm to include more tree fruit and added berries to their crops.

Jesse’s son, Ron introduced the nursery aspect of the business and started

supplying customers with quality large trees for their own homes. He also expanded the apple cider side of the business and the Zollinger family started using UV Light treatment or “Cold Pasteurization” to process their cider.

Jake tells me that one of Ron’s most interesting expansions of the business happened by accident though. He was experimenting with better ways to store apples. After trying various processes he took a bite of one of the apples and it fizzed! That’s right, he made a carbonated apple! Ron named them Zapples and you can only get them in Logan. Like I said, it’s time for a trip to Cache Valley.

Jake is continuing the family legacy and working with his Dad on the farm. They’ve spent the last several years perfecting their Zapples and getting them out to local markets. They’ve also expanded the apple cider portion of the business again and perfected the recipe. They mix many of their thirteen apple varieties for their cider.

In the fall you can find Zollinger cider at a variety of stores in Logan such as Island Market, Lee’s Marketplace and Macey’s as well as the Fresh Market in Clinton. They are working on getting their Zapples out there and currently you can buy them directly from Zollinger’s and also the Providence Macey’s.

National Farmers Market Week!

noreply@blogger.com (Sarah) — Fri, 01 Aug 2014 20:00:00 +0000

This coming week, August 3^rd through the 9^th, has been declared National Farmers Market Week by the US Department of Agriculture. How cool is that?! We love our Farmers Markets in Utah as evidenced by the fact that we have 45 of them. Seriously, Farmers Markets are kind of a big deal to us. Utahns have steadily increased their consumption of local foods over the past decade to the point where we spend $15.9 million dollars annually directly with our local food producers. From 2007 to 2012 Utahns have increased the amount of money we spend on local food products by 58%. Like I said, kind of a big deal.

To kick off National Farmers Market Week Commissioner LuAnn Adams of the Utah Department of Agriculture and Food in conjunction with the Wasatch Front Farmers Market has put together a celebration to be held at Wheeler Historic Farm in Salt Lake City. Starting at 11:00 am and going until 1:00 pm, the kick off will feature a selfie photo contest for the patrons and vendors of the Farmers Market, pony rides for the kids, live music and more than 130 vendors.

The Commissioner will speak and she has also invited some Utah’s Own members to tell us about all of the things that go into making a successful Farmers Market. Maryann Alston is the owner of Urban Farm and Feed and also the Director of Wasatch Front Farmers Market. Thayne Tagge is the owner of Tagge’s FamousFruit and Veggie Farm. Linnea Mendoza is the owner of Salsitas Mendoza. This event is open to the public and the media. Let’s get the word out about how wonderful Utah’s Farmers Markets are!

Come on out, stock up on your food for the week, dance around to the band, eat wonderful local food, take a selfie with your favorite vendor and meet the folks that make these wonderful events happen. We’ll see you there!

Cool Down With a Pace Bar

noreply@blogger.com (Emily) — Fri, 25 Jul 2014 18:54:00 +0000

Did you know eating icy treats on a hot day dates as far back as the ancient Romans? Blocks of ice would be carried down the mountain, crushed into small chunks and flavored with fruit and syrup. This practice was also common throughout ancient China, Persia, and India.

The invention of the popsicle can be attributed to an 11 year old boy from California in 1905. While attempting to make soda-pop, he left the mixture with the mixing stick outside overnight. In the morning he had a frozen soda pop treat on a stick. The next summer his family sold the treat around the neighborhood. It caught on and has become a national summertime favorite.

There are many varieties of popsicles available today, but my favorite cold treat on a hot day is a Pace Bar.

(Pictured is a Strawberry Real Fruit Bar)

Pace Bar is a family run business that began selling their popsicles in 1964. Ice cream trucks based out of Bountiful, Utah would sell “Astro Bars” (the original name) to neighborhoods alongside other ice cream treats. Eventually the bars became so popular people would come to the store to purchase them, and the trucks no longer ran. The original Astro Bars could only keep in the freezer for about 3 days before getting freezer burn. Ralph Lee Pace concocted a formula to correct the problem, and the Pace Bar was born.

Pick up a bag of Pace Bars from your local grocery store. They are available at Associated Food Stores, Wal-Marts throughout Utah, and Smith’s Grocery Stores. They come in a variety of flavors including: peach, lime, cherry, grape, banana, blue raspberry, tiger's blood, and more! Also, real fruit bars such as strawberry and lemon pineapple.

Jiggle Fest!

noreply@blogger.com (Sarah) — Fri, 11 Jul 2014 19:49:00 +0000

Who is ready for a PaaaarTAY! Utah’s very own, Thanksgiving Point, is having their annual Jiggle Fest on Saturday July 19^th. To quote their website, “It’s a food festival of jiggly proportions”. They are having four different recipe contests, a family movie at dusk, Jello wars, running through sprinklers and all of the other awesomeness you get with a day at Thanksgiving Point.

Now, you all know that food is near and dear to me so let’s start there. Utah’s Own is proud to be involved with these recipe contests that focus on some Utah food favorites and feature some of our wonderful member businesses. Funeral Potatoes, Jello, Fry Sauce, and Dutch Oven Cooking. I want to know how to become a judge for these. If you want to enter a recipe you need to be registered with them by July 18^th. That’s NEXT Friday.

The next bit is, I think, a stroke of genius. Thanksgiving Point is having hourly Jello Wars starting at 10:30 am and running until 3:30 pm. They are also doing hourly playtime in the sprinklers starting at 11:00 am and running until 4:00 pm. Yes, play, run, get covered in Jello and then run through the sprinklers and get washed off. I say again, genius. Just don’t forget your sunscreen.

After everything is cleaned up and all the food is put away they will be showing “Cloudy with a Chance of Meatballs” at dusk. Bring your blankets and a picnic and spend some time relaxing with the family under the stars. It will be good recovery time from a day filled with running, laughing and eating.

Embrace the 4th of July: Declare a New Independence.

noreply@blogger.com (Tamra Watson) — Thu, 03 Jul 2014 19:18:00 +0000

History was changed with the courage of a few nearly 238 years ago. A Declaration was made – the Declaration of Independence.

Consider the background – a handful of labeled extremists united with what most thought an “impossible” dream: the ability to be free from political oppression and suppressed opportunity.

Despite the doubt expressed by their neighbors and families – they boldly signed their names to a document that declared truth against the big boys: “all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.”

And so, today – we honor them with fireworks, parades and barbecues. We stand for the red-white-and-blue and cry as we hear the melodies of the land of the free and the home of the brave.

While these traditions are rejuvenating, I would hope that each of us would also seek to pay-it-forward: to display courage and tenacity of our forefathers: To declare a new independence.

Perhaps that independence is some downtime: a chance to spend time with those you love – to listen, to laugh, to live. Or maybe you’d like to free yourself from a bad-habit: kick the addiction to the curb and relish in the light of new beginnings. Most of all, we’d hope to find yourself challenging oppression and seeking opportunity.

Wherever you are, Utah’s Own would like to wish you a Happy Independence’s Day.

Enjoy a weekend full of American tastes, flavors and memories.

Life is a Bowl of Cherries

noreply@blogger.com (Sarah) — Fri, 20 Jun 2014 16:49:00 +0000

It’s the start of Cherry SEASON! Cherries have started popping up in farmers markets and CSA shares all over Utah. I always start the season with grand plans about all of the items I’m going to bake and preserve. Sometimes I actually manage to get those things accomplished, usually I just end up sitting around a table with my family eating fresh cherries by the handful and forbidding my boys to throw the pits at each other. Yeah, I’m the fun police. This year I really want to expand my cherry recipe repertoire past cobbler and pie. See, grand plans again. I have the added incentive of being able to blog about it now. I am going to give cherry vinegar a try, but that takes weeks to make. I thought I’d work on something else now. There are a LOT of amazing sounding cherry recipes out there, it was hard to narrow it down to one. So I didn’t, I narrowed it down to two:

Cherry Cornmeal Upside Down Cake

Fresh Cherry Salsa

Full disclaimer: If searched around on the internet and found a variety of each of these two recipes, then I took the elements that were standard in them and changed around the rest to something that sounded good to me. That’s generally how I experiment with new recipes, it’s rare that I follow a recipe exactly, but some things you cannot mess with. Another disclaimer: I am a terrible photographer. All of my food pictures turned out terrible. Sorry.

Without further adieu here are the recipes I feasted on last night. NOTE! Having a cherry pitter is a REAL time saver. I highly suggest it.

Cherry Cornmeal Upside Down Cake

Ingredients

1 cup unsalted butter, room temperature, divided

1/3 cup brown sugar, packed

1 tablespoon balsamic vinegar (or Slide Ridge Honey Vinegar)

5 cups whole, pitted, fresh sweet cherries

1 ¼ cup all-purpose flour

¼ cup cornmeal

2 teaspoons baking powder

¼ teaspoon salt

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup half and half

Instructions

1. Preheat oven to 350 degrees

2. Using an oven safe skillet that is at least 2 inches deep (cast iron is a good choice), melt ½ cup butter and the brown sugar. Add the vinegar and the cherries. Bring mixture to a simmer and then remove from the heat.

3. Combine all-purpose flour, cornmeal, baking powder and salt in a bowl, set aside.

4. Using an electric mixer beat the remaining ½ cup of butter in a large bowl. Add sugar and whip until thoroughly combined. Beat in eggs and vanilla.

5. To this mixture add in the dry ingredients and the half and half alternately, don’t forget to scrape down the sides of the bowl.

6. Pour mixture over the cherry mixture in the skillet and using a rubber spatula spread it evenly all the way to the edges of the pan. Place pan directly in the oven.

7. Bake until the top of the cake is golden brown and a tester inserted in the middle of the cake comes out clean, about 35 to 45 minutes. Let the pan cool for 5 to 10 minutes, then run a spatula around the edges to loosen the cake. Take a large platter (I actually used a wooden cutting board), turn it upside down over the cake and then (don’t forget your oven mitts) flip the pan and platter over together, the cake should slide right out onto the platter.

8. You’re supposed to let the cake cool but I had a slice hot out of the oven, just be careful, those cherries are little balls of delicious lava.

Fresh Cherry Salsa

Ingredients

1 lb of fresh, sweet cherries, pitted and chopped

1/3 cup minced red onion

Juice of one medium lemon

1 teaspoon lemon zest

½ teaspoon minced jalapeno

1 tablespoon balsamic vinegar

1 tablespoon agave nectar

Salt and pepper to taste

Instructions

Combine all ingredients in a bowl and refrigerate, covered, for one hour to let the flavors combine. Serve with chips or over grilled meats. I served mine over bacon wrapped turkey and it was divine.

Father's Day

noreply@blogger.com (Sarah) — Fri, 13 Jun 2014 16:15:00 +0000

Father’s Day is this Sunday folks. In our family this usually means golfing, grilling, and a family gathering. I took a completely informal poll of the wonderful Dad’s I have the honor of knowing and these were the things that rated high on the ‘To Do’ list for their day:

Doughnuts are the breakfast of choice this year. Thank goodness for Dunford Bakers because their chocolate iced chocolate cake doughnuts are a crowd pleaser.

Golf is the mid-morning activity and then we’ll grill up some Colosimo’s Bratwurst for lunch. Round it out with some spicy mustard and grilled veggies and that’s a meal fit for a king. Oh, you can’t forget the Apple Beer. It’s a good family friendly accompaniment for brats or, well, anything really. We even use it as a marinade base or we simmer our brats in it before grilling them. If you haven’t tried it yet you should get on that.

I think I will get some good chocolate for a treat. My husband loves good chocolate, the darker the better in his book. The ChocolateConspiracy has a 74% Dark Cacao bar that fits the bill and is in high demand at our house.

The family get together will involve a large salad of spring greens from 3 Squares Produce (yay for CSA’s!) and grilling up more goodness. I’m betting it will probably be salmon from Fog River or burgers from Stone Meats. I think I might introduce the extended family to a new favorite of mine, Atwood’s Ranch Dressing.

Wow, looking at all of that makes me realize we’ll need to figure out a way to fit in an afternoon walk. How does your family celebrate Father’s Day? We’d love to hear about it in the comments.

Utah Farmers Market Listing: Locations and Seasonality

noreply@blogger.com (Tamra Watson) — Mon, 02 Jun 2014 22:41:00 +0000

'Tis the Season to be Farming, or at least buying farm fresh produce and local food.
Yup, folks - Farmers Market Season is officially open. (Do I hear cheering?!)

True, some markets have been open for more than a month due to warmer temperatures (we envy you Southern Utah); however most are just opening their venues.

During June, you will find markets in the following cities: Bountiful, Logan, Cedar City, Heber, Kanab, Moab, Oakley, Orderville, Park City, Provo, Richmond, Rose Park, Salt Lake City, Sugarhouse, Sandy, St. George and West Jordan.

If you are curious about specific days and times, check out our interactive map on the Utah's Own website. You can search it by zip code, or filter it by market season, day or time.

In addition to knowing what markets are open, you may want to know what type of foods you might find at the market this month. For those that are interested in eating "seasonally" this list can serve as a guide:

Greens: Arugula*, Collard, Kale, Lettuce, Micro-greens, Spinach*, Sprouts, Swiss Chard, Mustard Greens

Vegetables:Broccoli*, Carrots*, Peas, Radishes, Scallions

Fruits: Strawberries*, Sweet Cherries

*Limited - these crops require certain temperature and moisture levels.

As you walk the market - think deep "greens" and "reds" (with the exception of tomatoes, you'll have to wait a little bit longer for those).

Here's a picture to help you out:

Top Left (Radishes), Top Right (Pea Plant), Bottom Left (Lettuce), Bottom Right (Artisan Bread)

As you plan your visit and shopping list, keep in mind your local farmers market can have more than just produce. Many Utah markets feature added-value products such as jams, hummus, or baked goods. Some markets even sell fresh eggs and local meat. Take advantage of these fresh local products. However, if you plan to purchase temperature sensitive items, make sure to get them home to a refrigerator or freezer quickly.

So, do yourself a favor - visit a market some time this month - buy some local, farm fresh food and enjoy the farmers market season.

Happy Shopping!

Utah Farmland - The Story of Three Amazing Women

noreply@blogger.com (Tamra Watson) — Fri, 16 May 2014 21:19:00 +0000

Ready. Set. Action!

Green Fields. Red Barns, Black and White Cows. Tractors Driving into the Setting Sun.

It is no secret that American media is enthralled with the landscapes and lifestyles of agriculture and food. In the last decade we have seen documentaries that have preached their agendas for rural agriculture, urban agriculture, corporate agriculture and anything in between.

The newest addition to the club is Farmland, a pro-agricultural film that follows a diverse set of young agriculturists across the country. Viewers are introduced to trials and triumphs, family relations and farming communities.

Interestingly enough, Farmland does not take a side on any particular issue – it rather invites the viewer to “come and see”: organic farming, urban/small scale farming, and large family farms. The lack of a political agenda, coupled with powerful story telling from both sides, is rather refreshing.

And yet – these documentaries continue to showcase areas hours (if not days) from Utah. We’ve seen the problems and triumphs of Midwest livestock operations, debated the growing and harvesting practices of both East and West coast farms.

Truthfully, we can get caught up in the tsunami of national agendas, that we can ignore the unique and powerful stories of agriculturists within Utah.

While there is not sufficient space (or time) to capture them all – I’d like to invite you to "come and see" three amazing women I have discovered in the short four years I have worked with Utah’s Own.

Meet Deborah (Deb) Myrin-Bertagnolli: a independent ranch girl from Altamont, Utah. As you can see in the picture below, her passion for beef and cattle even made it into her wedding photos. (My kind of girl!)

Photo courtesy of Deborah Myrin-Bertagnolli'

While studying in Orem, Deb discovered the emerging "local-food-fever" and decided to transform her family's ranch from a traditional cow-calf operation to a grass-fed beef supplier.

Canyon Meadows Ranch, Grass Fed Natural Beef, is now available in many farmers markets across the state, as well as some retail stores like Whole Foods Market. As you browse the market this season, take some time to stop and visit with Deb.

Meet Sara Patterson: a innovative agricultural entrepreneur from Cedar City, Utah. Her passion for natural and sustainable food production is unparalleled across the state.

Photo taken by Tamra Watson (March 2014)

Sara started Red Acre Farm about six years ago, when she was only 13 years old. At that time, she was disappointed in the type/quality of produce available at her school, as well as at the local market.

Instead of merely identifying the problem, Sara opted to become part of the solution. She attended workshops across the nation, built her own greenhouses, bought some livestock (chickens, goats and cattle) and started a CSA.

Red Acre Farm now services consumers and restaurants in Southern Utah. She also provides fresh greens to eager consumers at the Year Round Cedar City Farmers Market.

Meet Maryann Alston: urban farmer, retail owner and a genius agricultural marketer from Salt Lake City, Utah. Maryann is one of Utah's greatest local and agriculture advocates.

Photo courtesy of Maryann Alston

Within her work as a director of many Wasatch Front Farmers Markets, Maryann identified the need for a retailer - one that would be willing to sell smaller volumes, accept the reality of seasonality and still have consumer interest. Like Sara, she also opted to become part of the solution.

Maryann opened Urban Farm & Feed, with her husband Marty in 2012. The store, located in Murray, offers the consumer a Farmers Market Experience without the parking hassle or competitive crowd; it also offers the vendor (both farmer and food producer), one more option to sell their products in a competitive market.

Maryann continues to show fierce loyalty to Utah farmers and food artisans. She has even started her own urban farm and now offers a CSA share.

To Deb, Sara and Maryann, and to the many other Utah farmers, ranchers and growers alike, I would like to say: Thank You. Your farmland stories - full of trial and triumph - are worth sharing, and Utah's Own feels honored to associate with you.

To the general reader - I would like to say: Look to Utah for the answers to your food solutions. Take some time this season to visit with a farmer or food producer and discover what amazing story might unfold.

Happy Farming Season.

Rainy day musings

noreply@blogger.com (Sarah) — Fri, 09 May 2014 19:33:00 +0000

Being from Arizona I have a special place in my heart for days like this. Any time water falls from the sky in any form I find it to be a wonder inspiring event, one I may want to watch from behind a window (mostly in the case of hail), but wonder inspiring none the less. In honor of the glorious rainy day we are having in this part of the world, I thought I would share a few of my favorite comfort foods with you. On overcast, chilly, rainy days my favorite thing to do is stake out the spot on the couch right by the window, wrap myself up in a blanket and enjoy a good book and selection of comfort foods. Since moving to Utah my comfort foods of choice have morphed into a who’s who of Utah products. We have some really good stuff here.

In my opinion no rainy day relaxation session can exist without a warm beverage. Sometimes it’s hot tea, sometimes a sweet latte from my favorite little coffee shop, but lately it’s been hot chocolate. Bella Rose Chocolates have been the star of my hot chocolate mug lately. Their hot chocolate sticks are where it’s at. Warm up your milk, stir the hot chocolate stick in and viola, creamy, rich hot chocolate. This is a treat I usually enjoy by itself because it’s warm beverage and chocolaty goodness all in one.

If I’ve got a nice cup of tea I like to accompany it with a pastry. I have a couple of go to options for this. The kouing aman (pronounced quin aman)from Les Madeleines in Salt Lake is amazing. I’ve tried to make this pastry myself and for the amount of physical effort and time that go into them I am just happy to pay for them. They are made of sugar, butter, and joy.

Photo credit: Les Madeleines.

My other go to is Ruby Snap. Picking one favorite Ruby Snap cookie is impossible but I’ve narrowed it down to Vivianna (mango and dark chocolate) or Audrey (almond dough, almonds, white chocolate and cranberry). Maybe Judy (citrusy dough with cream cheese frosting). My husband’s hands down favorite is Frida (chocolately, chile, ganachy goodness) and I can understand why.

Vivianna

Judy

Audrey

Frida

Sometime around midday I’ll get hungry for something a bit more savory and really, what is better on a rainy day than a grilled cheese sandwich and tomato soup? I try to put up a LOT of tomato sauce every year and that’s generally what I turn into tomato soup. The sandwich though, that’s got to have bread with just the right amount of buttery, golden brown, crispiness. I like Aspen Mills Light Wheat for this. It also needs to be filled with melty cheese that oozes out onto the plate and I have a pretty serious love of Beehive cheese in this regard. I know the Promontory is the cheese everyone thinks about from them and I love to eat that all by itself or with fruit. For my grilled cheese I like Big John’s Cajun, it is soooooo good.

Photo Credit: Beehive Cheese (Promontory)

Photo Credit: Beehive Cheese (Big John's Cajun)

I’ve also recently been introduced to the Brigham’s Brew root beer from Wasatch Brewery. It’s a really great grilled cheese and tomato soup accompaniment, I can personally attest to it.

Brigham's Brew

No day indulging in comfort food is complete for me without ice cream. Farr's Ice Cream is my families special treat and if we don’t have it in the freezer we will take a drive up to their ice cream parlor in Ogden. My kids think the Play dough ice cream is the greatest thing since robot ninjas (which are pretty great) and my husband is a fan of their sherbets but I’m a Spumoni fan myself. On a side note, the Brigham’s Brew root beer I mentioned above pairs really well with Farr’s vanilla for a killer root beer float.

Now my only hope is that this drizzly weather holds out until tomorrow when I will actually be at home. I’d better make sure I’m stocked up on all the stuff I need for my perfect comfort food day.

Mother's Day ideas

noreply@blogger.com (Sarah) — Fri, 02 May 2014 18:42:00 +0000

With Mother’s Day right around the corner I thought it would be a good idea to point you in the direction of some Utah’s Own members that may be able to help you out. We have such a wide variety of amazing, locally owned and operated businesses I am confident you can find just about anything you want right here in Utah. I’ve included more traditional offerings but if you are looking for something off the beaten path you should check out our website here.

An excellent way to start off Mother’s Day is with breakfast in bed. I know it gets a bad rap but it’s still sweet and it doesn’t need to be difficult. Utah has some great options for this. Here’s what’s on the menu at our house:

Rhodes Bake-n-Serv: We’ll be having their cinnamon rolls but their orange rolls are a strong second place contender at my house. My boys say they’re for me but really, they love them too.

Oakdell Eggs and Aspen Mills bread to make Eggs in a Basket. Have you had this? Yummy stuff and EASY.

We like a good toast and jam at my house too and Butcher’sBunches has the best preserves.

Personally, I’m more into the gardening aspect of the holiday. The old Utah adage of waiting until Mother’s Day to plant your garden makes giving plants as gifts a solid choice around here. We like flowers but LOVE food plants. Fruit, veggies, berries. All of it. Here are some of the places I’m hoping my family shops for me this year:

Grow Wild Nursery: They have Utah friendly, water wise plants!

Happy Trowel Farms: So many flowers.

Cache Flower Design: Grows and arranges beautiful flowers

I also like my fluffy stuff. Things for hobbies (like knitting!) or fun knick knacks and pretties. I also love artisan soaps and lotions. All that stuff. Utah has such a diverse range of these things. Here are some good ones:

Crooked Fence Alpaca: My knitting friends RAVE about how soft their yarn is.

Beehive soap and Body care: We ARE the beehive state and for good reason.

Simply Eden: Creams, lotions, sugar scrubs and goat milk soaps!

Refined Benefit: High-end skin care from right here in Utah!

Olive and Cocoa: This adorable store has so much stuff I could take three days listing it all.

Sweet treats are another traditional idea for Mother’s Day. This is an area that Utah really comes out ahead in many ways. Aside from having loads of wonderful chocolatiers and candy makers we also have some amazing bakeries and specialty food shops. These are some of my favorites:

Ruby Snap: Anyone who follows my twitter feed (@SarahUTFoodie) knows that I’ve been visiting Ruby Snap a LOT lately. You should too.

Daniels Fine Chocolates: Sea salt caramels and English toffee, mmmmm.

Idle Isle: We’ve talked about them before.

Chocolat: Order in advance on the website.

Bella Rose Chocolates: Check out their esty shop.

Taffy Town: A Salt Lake staple

The Forbidden Fruit: Who doesn’t love caramel apples?

Farr Ice Cream: Truly Farr BETTER Ice Cream, that really says it all.

I could go on and on about the sweets available but maybe it’s time to move on. Another nice way to celebrate is with a meal out. Lunch is a lovely midday break, dinner is a great way to end a wonderful day. Here are some great options that range from very casual to sit down fancy. All of them are tasty.

Moochies Meatballs & More: Amazing sandwiches, the jalapeno sauce is worth eating with a spoon

Pago: Strong Farm to Table commitment. Fresh, local and wonderful.

Rodizio: Come hungry and leave full to bursting

Hell’s Backbone Grill: Worth the drive, maybe escape for the weekend.

Bruges Waffles: Gourmet waffles, sweet AND savory varieties.

Lucky 13 Bar and Grill: Best burgers in the state, maybe the world in my humble opinion.

I hope this list was helpful. As I said in the beginning, it is in no way comprehensive of every wonderful option available from Utah’s Own member businesses but it’s a good jumping off point. Take some time and peruse our website. If you have a lovely local place in mind and they are not a Utah’s Own member, suggest them to me and maybe next year I’ll be highlighting them in our Mother’s Day post. Most of all, have a safe and happy holiday.

Utah’s Own Reaches Impressive Heights In First Economic Summit

noreply@blogger.com (Sarah) — Fri, 25 Apr 2014 19:35:00 +0000

We have a guest blogger this week.

By Larry Lewis, Utah Department of Agriculture and Food

You have to wonder how the marketing folks at Utah’s Own can match the lofty performance of their just concluded economic summit held in Brigham City. An overflow crowd of small business owners and local business leaders invaded a popular Main Street staple, Afton's Floral, owned by Kyle Kanno. The purpose of the summit was to offer owners of fledgling local food-oriented companies the opportunity to network with more experienced and successful businesses, and State of Utah economic development providers. Judging by the large turnout, Box Elder County has a great potential for expanding the number of Utah’s Own members. It also appears the county also has a well-connected and business friendly economic development engine headed by Wendy English of the Box Elder County Small Business Development Center.

Business advice, and even capital, was offered by the Sandy, Utah office of Goldman Sachs' 10,000 Small Business Program, the Box Elder County Small Business Development Center, Utah's Own, and several established and successful Utah's Own companies.

The Utah Department of Agriculture and Food's Commissioner, LuAnn Adams, told the crowd of about 80 people they have a number of resources, both private and public, available to help them. Commissioner Adams recognized that there are many small businesses around the state that are looking to develop and market a local food product, but just need a helping hand to get them started. These regional summits, she said, are just the hand they need.

Commissioner LuAnn Adams and Jed Christenson of Utah's Own

Kevin Jones, a veteran of Utah's Own and founder of Snap Daddy's barbecue sauce, said he owed it all to Utah's Own. Snap Daddy’s is available in a number of Utah grocery stores such as Macey's, Harmon's and Dan's. He said Utah's Own provided education and networking that led to his own commercial kitchen.

The Brigham City summit also attracted large grocery store chain buyers who are looking for locally made products to meet consumer demand. At least one UO company made a hit with one of these buyers, and has a follow up appointment.

So much wonderful food to try

Rich VanDyke, the owner of Brigham City's Idle Isle's Candies is a Utah's Own member and was on hand to offer advice. He said the idea of Idle Isle selling candies beyond the Box Elder County market seemed nearly impossible a while back, but that's when Utah's Own stepped in. VanDyke said, "It's opened doors that I don't know could be opened so easily without being a member."

Sweets from Rich VanDyke at Idle Isle

Utah’s Own Director, Jed Christenson, says that buying local benefits locals. "When you shop Utah, and buy Utah, you end up building Utah," he added. "For every $1 spent on local products the effect is like adding $4 to $6 to our Utah economy while reducing our carbon footprint." UO is developing a culture among consumers to look for and buy local products.

The overflow crowd at Afton's Floral appears to be a sign that folks in rural Utah have a desire to develop their own local food products, and they are looking for expert help in getting started in the right direction.

Crowds of people and piles of food make for a fun time

Agriculture Commissioner Adams is meeting with a statewide organizing group of Small Business Development Centers next month (May, 2014) to develop a schedule of future Utah's Own summits. They should have a schedule of these summits shortly after that.

If you are a small business operator wishing to attend the next Utah's Own summit contact the Utah's Own program at (801) 538-7108. jedchristenson@utah.gov/

Springtime Frittata

noreply@blogger.com (Sarah) — Tue, 15 Apr 2014 20:59:00 +0000

This is what we're making folks!

It is recipe time folks. I was gifted some Utah’s Own asparagus from Castle Valley Farms in Moab and since asparagus is the hallmark vegetable of spring to me I wanted to do something light and fresh. I decided on a frittata which is excellent and easy to throw together and can be made in advance if you have an event to prepare for. Frittatas are a favorite at my house because you can put just about anything in them. We make them when we have leftovers that need to be used up. Pulled pork? Roasted veggies? Taco meat? Curried tofu? All of these things are wonderful in a frittata, just maybe not at the same time.

Since I was taking the opportunity to make a non-leftover based frittata I took some time and went to Tony Caputo’s Downtown Market for some unique ingredients. That was fun and quite an education. The folks at the deli counter were incredibly helpful, they are all passionate about the products they sell and excited to show them off. I explained what I was doing and then spent the next hour tasting cheeses and meats they suggested and enjoying myself thoroughly. I ended up choosing some Calabrese from Creminelli’s Fine Meats and the house made Caputo Burrata for my cheese.

A little about my ingredients. Italian Calabrese Salami is more commonly known as pepperoni to those of us in the U.S. and Creminelli makes the best I’ve ever had. It’s got the perfect level of spiciness; you can feel the heat, but it doesn’t overwhelm the really wonderful flavor. It’s the perfect thing to kick up my frittata and accentuate my beloved asparagus.

Creminelli Calabrese. Sooooo tasty.

The cheese I chose (say that 10 times fast) is a house made cheese from Tony Caputo’s, it’s called Burrata and if you like mozzarella you will go crazy for Burrata. It’s kind of like mozzarella’s smoother, tastier cousin. It is creamy, dreamy and the flavor is so rich. Also, they present it wrapped up in banana leaves and tied with twine. Cute!

Asparagus is the favorite vegetable of spring at my house, we eat as much of it as we can get for as long as it lasts. People either love or hate it and I’ve discovered this has a lot to do with preparation. The most common complaint is that it’s tough and woody. This is true because once you harvest asparagus it starts to lignify (turn woody) from the base up but the woodiness can be avoided by trimming your spears. Contrary to popular belief, peeling the base of the stalk won’t fix it. There are a couple of methods for trimming, the cut or the snap. I prefer the snap but I’ll tell you about both.

The stars of this show, Caputo's Burrata, Creminelli's Calabrese and Castle Valley asparagus.

For the cut, you take a single spear of asparagus from your bunch and cut it where the white part turns to green. Look at the end where you just cut it. You should see tightly packed, smooth looking, moist fibers. If it doesn’t look like this or you see air pockets, keep trimming off a bit at a time until it looks like it should. Once you have that done, use that spear as a guide, line it up with the rest of the bunch and cut them all together. Then peek at the cut ends and trim a little more if any of them look like they need it.

Woody asparagus ends

The snap is pretty basic and goes faster for me. You just take the spears, hold them by the ends, bend them and where they snap is a pretty good indicator (though not perfect) of where the woody part ends and the tender, glorious part begins. I save my asparagus ends in a bag in the freezer along with a LOT of my vegetable trimmings and I use them to make vegetable stock when I’ve accumulated enough.

My girls make pretty eggs

Aside from the frittata filling ingredients the main player are the eggs. I used eggs from my chickens for this but I LOVE Oakdell eggs and use them when my girls stop producing in the winter. Also, when you season your ingredients you will want to over season because you’re not just seasoning the sautéed meats and veggies, you’re also seasoning a pan full of eggs and milk. Here’s what we made:

Springtime Frittata

Ingredients:

4 oz. Creminelli Calabrese, cut into strips
8 oz Caputo’s Barruta, torn
1 bunch Castle Valley Asparagus, trimmed and then cut into 1 inch sections
8 large eggs
½ cup 2% milk
1 tsp onion powder
1 Tbsp Italian seasoning
Salt and pepper to taste

1. Preheat the oven to 350 degrees F.

2. Over medium high preheat an oven safe skillet (cast iron is an excellent choice) and if your pan is NOT non-stick you will want to oil the bottom and at least an inch up the sides. Sautee the Calabrese in the skillet.

3. When the meat is warmed through add the asparagus and your seasonings. Let that cook until the asparagus is almost tender, stirring occasionally.

4. Meanwhile, in a large bowl, whisk together the eggs and milk. Set aside.

Right before I added the egg mixture

5. Once the asparagus is almost tender sprinkle the torn Burrata over the top. When the cheese barely starts to melt, pour the egg mixture over the ingredients. Once the egg mixture has been added you will not stir any more. You can jiggle the pan to make certain there is good coverage and this helps keep the eggs fluffy. When the eggs start to set up around the edges you will move your pan from the burner to the oven.

Baked and set

6. Bake for 20 to 30 minutes or until the center is firm and set. Test it like you would a cake. Use a toothpick or a knife, insert it into the center of the frittata and if it comes out clean it’s done.

I prefer to serve my frittata hot out of the oven, but some people like them slightly warm or cold. It’s your choice. I like to put a wooden cutting board over my pan and flip my frittata out, I like how it looks. It tastes just as good if you serve it straight from the pan.

Sliced and ready to eat

Su·per·la·tive: adjective : of highest kind, quality or order.

noreply@blogger.com (Sarah) — Tue, 08 Apr 2014 21:52:00 +0000

This will be the first in a series of blog posts putting a spotlight on Utah’s Own businesses and more importantly their owners. If you know a Utah’s Own member that has a great story to tell (and really, don’t they all) please comment below.

I wanted to come up with the sweetest possible way to start with our Utah’s Own Member Spotlights so let’s talk about chocolate for a minute, shall we? It’s amazing, wonderful and downright tasty in its sweetened candy form. If you’ve ever made the mistake of eating a spoonful of bakers cocoa you know what I’m talking about and let’s just say that was a tough lesson for me to learn as a sneaky 5 year old. We need to give proper credit to the Masters of chocolate confection creation who can take what is actually a rather bitter bean and turn it into, oh, let’s say, an Idle Isle Cherry Bomb. Have you had one of these? No? Go get one, I’ll wait. Yes? You get to thank Rich VanDyke for them.

Rich and his wife Shari own and operate Idle Isle Superlatively Fine Candies in Brigham City. I had a nice chat with Rich all about Idle Isle, chocolate and his family. Backstory is so cool.

Rich and Shari have been full owners of Idle Isle since 1984 but Rich was raised working for the family business. His grandparents, Percy and Verabel Knudson opened the store in May of 1921 to sell sandwiches and candy but Rich described Grandma Vera to me as a serious cook and she eventually expanded the café into a full restaurant. They even added an old-fashioned soda fountain, though at the time they just called it a soda fountain. Grandma and Grandpa hired a man to come up from Salt Lake City to make the candy for them. After several years Percy and Vera invited her brother and his wife, David and LaRita Call, to help with the Soda Fountain as David had experience running the Soda Fountain at Walgreens. David started taking lessons from their chocolate maker and eventually took over the candy creation.

Over time, David created over 40 signature candy recipes for the family. The most popular of which is the Almond Crème Toffee. Talk about a hallmark invention in chocolate history. He started with their standard ‘Melba’ chocolate (soft vanilla center dipped in chocolate) and worked his magic until you get the signature Almond Crème Toffee. This candy is so popular that it has been ordered as gifts for various US Presidents. Rich also told me, almost as an afterthought, this candy has been presented as a gift to the Queen of England and the Premier of Japan, neither of whom could be reached for comment. President Nixon even included them in a gift of American products that he gave to the Leadership in China while trying to open up trade with that country.

Rich began helping out when he was still a little boy, Grandpa Percy paid him change to sweep ash out of the stove and haul coal. Seriously, he was paid in nickels. Grandpa wanted to make sure he understood the restaurant business from the bottom up and I’d say he was successful. Rich started learning the secrets of candy making from his Uncle David when he got a bit older and eventually became one third owner of Idle Isle. After committing 50 years to the business, Grandpa Percy sold his third to Rich in 1971. Rich and Uncle David continued with Idle Isle until David retired and Rich bought the last portion of the business in 1984. Rich and Shari have been sole owners ever since.

In 1994 they decided to put all the focus onto the candy portion of the business and sold the café which is still in business and still sells some Idle Isle candies. Rich said it was a tough decision but the best one he ever made for Idle Isle. In 2004 they moved across the street into a shop dedicated to the family chocolates and have been expanding. They’ve been able to add back in some homemade jams just like Percy and Vera used to make. They also feature other candy makers in their shop, such as Boden Stick Candy from Hyrum, UT. They’ve got fudge, chocolates, sugar free chocolates, beautifully colored rock candy (I just wanted to get a bunch and keep them in a jar on a window sill, so pretty), nut brittles, chocolate covered nuts and English toffee popcorn. Did you hear me? ENGLISH TOFFEE POPCORN. I can personally vouch for the wonderfulness of this. They’ve even added a few new specialty candies. You’ve heard of the Idle Isle Cherry Bomb? They also have a Huckleberry Bomb and a Peanut Butter Bomb. Rich tells me his kids named them, they took a taste and said, “DAD! These are the BOMB!” Totally sounds like something I would say. In fact, I have said something like that. When I got to visit the shop I said that about every single thing I tasted. I’m not sure I could pick a favorite it but I think the chocolate caramels are in the top three.

If you can’t make the pilgrimage to the store at 41 South Main in Brigham City please don’t despair, you can always order online here. Also, check out their Facebook page for the latest happenings.

Introducing......

noreply@blogger.com (Sarah) — Mon, 31 Mar 2014 18:11:00 +0000

Utah’s Own has some major changes in the works. You are probably well acquainted with Seth Winterton and Tamra Watson, the usual Utah’s Own fanatics – but I’m excited to introduce you to some new team members. We’ve got a new Grand and Illustrious leader, Commissioner LuAnn Adams. She’s passionate about local food and agriculture and is a driving force in our little group. She also bakes a mean pie. Seriously, ask her about her Lemon Merengue. Then there’s me, I’m Sarah Dalton, a Utah’s Own fanatic in training, a food-lover and chef. I love everything about Utah Food, and am eager to share my thoughts with you.

The coming year is full of so many exciting plans: more featured members, more social media interaction, and a new awesome website in August. I find it fitting that we’re getting this rolling in the Spring. Talk about your new beginnings. I know what Utah’s Own is amped up about, and I’m going to tell you all about it. BUT, more importantly, I want to know what YOU are interested in too. We’re going to chat about that in a bit.

Let’s get this party started:

I’m going to tell you some ideas the team has been thinking about. As you read through our ideas please consider anything that you might like to see:

Upcoming blog posts:

· Weekly Member Feature: This is where I meet with our amazing business owners; tell you their story and hopefully sample yummy food.

· Who’s New: An introduction to new members will give everyone an idea of where to spend your local dollars.

· Lots and LOTS of recipes

· Local ‘Food Challenges’ (because eating to excess can sometimes be fun, especially when there are prizes involved)

· Farmer’s Markets statewide. Utah’s Own is not only for the Wasatch Front.

· Roadside produce stands: Where they are and what they sell.

· Pick your own produce destinations: Do YOU know Utah has a large number of farms that allow you to pick your own produce, usually for a substantial discount?

· What’s ripe NOW updates because the growing season is upon us. Yay!

· Guest Chef and Food Bloggers

· We’ve got more ideas, but this covers quite a bit of what we’re thinking so far.

We will be blogging once or twice a week to start, possibly increasing if you show us love. (You know, likes, comments, shares, etc.)

Second, ideas for events (some of these are in the works, some are being debated):

· More contests than we have ever done before. Mostly recipe contests because, well, FOOD!

· Maybe a tree or even a booth at the Festival of Trees

· A Utah’s Own Pavilion at the Utah Arts Festival

· A Utah’s Own party at Sundance

· Cooking Classes led by a local chef, using Utah’s Own ingredients (Of COURSE!)

· Tastings (Chocolate, honey, baked goods, gourmet candy and popcorn, local cured meats, jams and jellies, cheeses, whatever else we can justify)

· An ENTIRE FESTIVAL sponsored by and featuring Utah’s Own businesses and products! I’m really excited about this one, can you tell?

Third and finally, things we have already done:

· Pinterest: WOW, that site is popular and is such a good place to share recipes.

· Facebook: You should check it out; we are always geeking out about food, and agriculture, but mostly food.

· Twitter: @utahsown, @seth61, @SarahUTFoodie, Sometimes you just need to send out a tweet about a REALLY good deal or snack or something.

· Instagram account (utahsown): If everyone is going to sharing food pictures we want to be in on that. We promise, NO DUCK FACE (unless it is attached to an actual duck).

· New website (this should be up in August)

As you can tell, I’m a foodie, all of the Utah’s Own folks are foodies. We love the stuff. Particularly the local stuff. Here’s what else we’re passionate about: Helping out the people in our community. Aside from the fact that doing your buying and consuming locally just makes sense, it is also the best thing for our local economy. This is all about helping Susie-Neighbor-lady and Mike-Next-door-guy.

So now that I’ve given you an idea of what we have floating around in our headspace, I want to hear from you. What kinds of things do we need to talk about? Particular businesses or types of businesses that you want to hear about? More food pictures? Fewer food pictures? (I don’t understand this one, but I’d be willing to entertain the thought) Interesting news in the local food business scene? Who do you know that would GLEAM in a blog spotlight? Who has a fantastic business that could benefit from all the perks (read: free advertising) that comes with being a Utah’s Own member?

Now that you know about our plans, I hope you stay on board and tell all sorts of people about us. This is going to be fun.

Sharing the Miracle and Gift of Food - Do you want to help?

noreply@blogger.com (Tamra Watson) — Wed, 20 Nov 2013 23:41:00 +0000

Call it a simple experiment of gratitude.

I have spent countless hours contemplating food – its origin, how it was grown/made, and why YOU should buy it.

Naturally, as a food marketer I have the chance to mingle among many groups and organizations seeking to grow, produce, process or sell food.

I have sat in countless meetings debating the adequate size of farms, availability of distribution, and the lack of agriculture education. I’ve learned of finance structures, savvy marketing techniques and point-of-sale strategies. People have marched me to their bandwagons of “food” causes and encouraged me to join the movement.

Food education and marketing is important, yes. Evaluating sustainable practices and proper ingredients is also of value. Yet, I have come to the realization we as a society can become so “obsessed” or “specialized” in our causes that perhaps we miss the greatest lesson of all: Food is a Gift, and Growing Food is a Miracle.

Our fruits and vegetables come from a tiny seed – that is placed in the earth, and with a bit of light and nourishment, it grows and produces fruit to sustain us.

Bread, Pasta, and Rice – all derive from seeds. Even your favorite brand of potato chip was once in the form of “corn” or “potatoes.”

And don’t forget the gift of livestock in the form of chicken, turkey, pork, beef or lamb. Incredible animals that can turn the vegetation unfit for humans – grass, alfalfa, range plants and weeds – into a plethora of meal-time options from chops to roasts to a fast-food burger.

Yes, Food is Miracle.

So, as I look forward to the annual celebration of Thanksgiving -- a holiday to celebrate a bountiful harvest and the gift of food -- I am truly grateful.

As I embrace this new found gratitude, I want to celebrate the miracle of Utah food with you. I want to share some of Utah’s bounty with those who perhaps are not as lucky as I this season.

And so, I offer these gifts, Two Simple Thanksgiving Meals made from Utah's Own Ingredients:

Meat: 2 Frozen Norbest Turkeys (12 to 14 lbs)
Seasoning: RealSalt
Bread: 2 Bags of Terrels Country Rolls with Honey Butter
Fruit: 2 Boxes of Utah Apples
Assorted Vegetables: Lettuce, Onions (all Utah Grown)
Beverage: 2 half-gallons of Fresh Apple Juice
Dessert: Farr’s Ice Cream

But I need YOUR help in sharing these gifts. How, you may ask?

Simply express your “interest” in helping us spread the bounty – leave us a “I want to help” message on this blog post, Facebook page, or tweet @utahsown. If you're hashtag savvy - use #miracleoffood or #utahsown to help spread the word.

Please note: you don’t have to describe your candidate’s dire need or even their back story. Really, this is about us trying to help you, help them. We’ll collect comments through Sunday evening, and select two interested helpers, and announce them via our Blog, Facebook and Twitter feeds. The meals will be available to pick up at our office (350 N Redwood Road, Salt Lake City), as early as Tuesday morning.

Remember, the key to this “experiment” is to help another in need, and not one’s own. It is about recognizing the gift of food, and then giving it to another – just like the Native Americans did with the pioneers.

Thanks in advance.

Food is a Miracle, a Gift – help me spread its bounty.

Thanksgiving Turkey Talk: Fresh to Frozen Birds and Knowing the Difference

noreply@blogger.com (Tamra Watson) — Mon, 18 Nov 2013 22:32:00 +0000

Let's talk turkey.

Maybe the common idiomatic phrase is proving to be prophetic. This common idiomatic phrase means "to talk frankly" or openly. I find it fascinating that the changes currently happening in the food industry are demanding this exact definition: a plea to be honest about their food, how it was grown/raised, and processed.

As I spend much of my time in the marketing world, I am amazed how easily terms can be interchanged, stretched and molded to try to market to perhaps a less informed crowd that simply likes the illusion that perhaps they have jumped on the bandwagon.

So let's talk turkey: literally, let's be "frank" about some terms you may see this week as you are shopping from the Winter's Farmers Market to a big-box store.

Term #1: Fresh Turkey

The word "fresh" is becoming a buzzword among grocery retailers; but when it comes to purchasing meat, its crucial to understand the true meaning.

According to the USDA, a "fresh" turkey means the deep internal muscle has not fallen below 26 degrees Fahrenheit, during or after processing. Fresh meat does not have a long shelf-life and is susceptible to spoilage when not stored correctly. If you plan on purchasing fresh meat, according to the USDA definition, make sure you plan on cooking the meat within days of purchase.

However, to some consumers "fresh" simply means the bird was gobbling on a Utah Farm during the last few weeks. This definition of "fresh" can come refrigerated or frozen. Some local growers, like Utah Natural Meat or McDowell Family Farms have cornered a niche marketing in growing your bird; in addition, Norbest, the marketing brand for Moroni Feed Processing Plant in Sanpete Co., also have "fresh" options that meet consumers expectations. Talk with these "experts" on how to best store your turkey until the holiday. Keep your family safe, by keeping your bird at the right temperature.

Term #2: Refrigerated Turkey

As you browse the market, you'll also notice some turkeys will be advertised as refrigerated. At the time of processing, a refrigerated turkey is quickly chilled to 24 to 26 degrees Fahrenheit. A consumer will notice a bit of "stiffness" or a "frosted" exterior, but its not as hard/solid as a frozen bird.

Refrigerated birds reduce the time of thawing for consumers, but also protect the consumer from food borne illness that could occur with fresh meat. The shelf-life of a refrigerated bird is also extended to about 28 days (as long as stored at proper temperatures). Keep in mind if you plan on purchasing this type of turkey a few days in advance, you'll need the extra space in your refrigerator.

Term #3: Frozen Turkey

For most, a frozen turkey will be sufficient. According to the USDA, a frozen turkey is one that has been cooled to zero degrees Fahrenheit. Most turkeys that are sold in traditional grocery stores are frozen, because it enables a retailer to extend the shelf-life of the product to ensure a profitable sale. A frozen bird can maintain its flavor for about two years.

A frozen bird are the most popular for the economically conscious. They're often offered at discounted prices to lull a consumer into a store.

If a frozen bird is your choice, please make sure you schedule plenty of time for thawing your frozen bird. The average turkey will take 2 to 3 days to thaw in a refrigerator, or if your a mathematician, its about 4 hours per pound.

So, now that you've been informed - let's talk turkey. Perhaps you are a curious consumer aching to know the very second your turkey sacrificed itself for your meal. Guess what? It's on the original label of every bird every manufactured, and called a Julian Date. Such dates are required by the USDA, for traceability, in case of a breakout of food-borne illness.

So, let's have some fun. Recently, I took this picture of a Norbest Turkey Label:

The Lot number identifies the Julian Date (pictured at the very top of the label). I called Norbest Customer Service, and they were kind enough to tell me the Julian Date.

Here's how to decipher a Julian Code on a Norbest Turkey:

Plant Code: 0
Flock Number: 22
Julian Date: 278 (or Oct 5)
Last Digit of Year: 2 (or 2012)
Batch Number: 00

What does this mean in English? The frozen turkey I looked at was processed Oct. 5, 2012. So I know it still has another year before it will lose its good flavor.

Please note, consumers don't have to worry about purchasing an out-of-date turkey at the grocery store; food processors and manufacturers are regulated regularly to ensure public food safety. I share the Julian date code merely for the curious of heart.

So congratulations, if you've made it to the end of this article, you definitely talked more "turkey" than most this season. Share your new found knowledge with your friends.

Savor a Utah Apple - Orchard Guide

noreply@blogger.com (Tamra Watson) — Wed, 09 Oct 2013 02:41:00 +0000

Consider me an Apple Addict - eat 'em plain, with fresh ground peanut butter, or even a slice of cheese. Even dietitians rave about the healthy benefits - mainly fiber - that are found in apples. Hence, the famous adage: "An apple a day, keeps the doctor away."

Well with flu season on its way, its good thing apple season is here to stay.

So, do yourself a favor - stop by a local farmers market and/or orchard to pick up some local apples. They'll be in season until Christmas, so you don't want to miss your opportunity to savor them at their peak flavor.

If you're unfamiliar with Utah Apple Orchards, or want to try a new place, check our listing below:

Cheese and Potatoes?! Yes Please!

noreply@blogger.com (Tamra Watson) — Wed, 07 Aug 2013 20:36:00 +0000

funeral potatoes \ fyün-rəl pə-ˈtā-tōz \ :a baked cheesy potato casserole often served at family gatherings and luncheons following funerals.

When "mmmmmmm's" and "yummmmm's" are the reaction to a traditional, well-known Utah dish, you know you must have a winner. So why not obtain the title and bragging rights to accompany your family's famous funeral potato recipe?

Plan to enter the Utah's Own Funeral Potatoes Cookoff, Sept 12, Utah State Fair Park, at 7 p.m. and win a grocery-store gift card. Prizes will include $150 for first, $100 for second and $75 for third.

For contest rules and entry, please visit the Utah State Fair Indoor-Cook-Off Page.

As each recipe will be required to use at least 3 Utah's Own ingredients, a simple list has been provided below:

Potatoes:

Buy a local potato at a farmers market or from a Community Supported Agriculture Farm/Garden; if you are looking in a grocery store - try a small cooperative store (such as Liberty Heights Fresh or Wasatch Front Farmers Market Store); or maybe you've even grown some this year in your personal or community garden. Take advantage of those potatoes that are ready to harvest.

Utah Cheese:

Keep your eyes open for these local, farm-fresh cheeses at your local farmers market: Beehive, Gold Creek Farms, Heber Valley, Rockhill, Snowy Mountain Sheep Creamery; you can also find other brands at your local grocery store: Gossner, Cache Valley*, Hollow Farms or Shepherds.

Other Dairy (Milk, Butter, Sour Cream, etc):

Perishable dairy products such as milk, butter and creams are not permitted to be sold at a community farmers market - so search your grocery store for brands like Meadow Gold* and Winder.

Spices/Seasonings:

Make your recipe just a little different with some local spices from Redmond’s RealSalt (many different varieties), Grandma Country Foods, or Shirley J. Try looking for a local dry soup packet from Augason Farms or Sawyers Premium.

Other Vegetables: (Peppers, Onions, etc)

Including vegetables in your recipe can add a unique flavor - or you can used them for your dish's appearance/presentation points. Consider placing a local tomato in the form of a rose on top, or decorating with some colorful Utah peppers (red, yellow and green). Onions do well in this dish, so make sure to find them at your local farmers market.

Utah Breads or Tortilla Chips (potential topping):

Forget the dried cereal on top - give your crispy topping a Utah twist. Use some homemade bread crumbs from a fabulous artisan bread, like Crumb Brothers, Volkers Bakery, Vosen's or Red Bicycle; you can also find great tortilla chips at the market like Salsita Mendoza or Lauries Buffalo Gourmet. At your local grocery store look for an in-house baked breads (i.e. Harmons Artisan Bread) or these brands: Aspen Mills, Dunford Bakers, Great Harvest, Great Grains, Papa Pita, Prairie Grain, Rhodes, Terrel's Country Bakery, and Wild Grains. Please note that Don Julio Chips were recently acquired by Tyson Foods, so they're not longer considered to be a local tortilla chip

*Not locally owned, but use local ingredients.

Other local products can be found at utahsown.utah.gov.

Best of Luck in the Contest - We will see you Sept. 12!

Utah's Own Funeral Potatoes Cookoff

noreply@blogger.com (Tamra Watson) — Mon, 24 Sep 2012 20:18:00 +0000

Seven dishes, and five contestants gathered at the State Fair, Sept 13, for the 2nd annual Utah's Own Funeral Potatoes Cook-off.

Surprisingly, the winner, Laurie Wilberg had never made funeral potatoes before, except for a trial pan she fed to some close family and friends. Her winning recipe (below) was inspired by the Utah's Own Listing.

"I was scanning the list, and the first thing I noticed was Don Julio Chips." She said.

A simple tortilla chip, inspired her to create a scrumptious, non-traditional, southwestern funeral potato casserole. Her use of Sawyer's Premium Potato Soup Mix, instead of the traditional cream of chicken or cheddar cheese soup also gave her recipe a winning edge.

The second place winner, Gina Varni, used farm fresh dairy products from Winder Farms to give her recipe a winning flavor. She also used fresh potatoes.

The third place winner, Nancy Judd, may consider herself to be a funeral potato enthusiast. She entered three different dishes with a variety of different flavors. The secret to her third place recipe was the use of sharp cheddar cheese and garlic flavored croutons.

If you are interested in trying any of the seven dishes entered during Utah's Own Funeral Potatoes contest, you'll find the recipes here.

Utah's Own would also like to thank the Utah Department of Agriculture, Beehive Cheese and Oh Sweet Basil for providing judges, as well as Harmons Grocery Store for providing gift cards ($150, $100, $50), for the winners.

Taste of Utah: Redefining the Quality of a Free Sample

noreply@blogger.com (Tamra Watson) — Tue, 28 Aug 2012 00:53:00 +0000

Join Utah’s Own in celebration of more than 50 locally grown, processed and manufactured products, Sept. 6, noon to 8 p.m., in the Specialty Event Tent at the Utah State Fair.

On opening day at the fair, visitors will be free to roam the tent and sample a variety of local meats, fresh produce, cheeses, beverages, sweets and more. This feast of local food is included with the purchase of a one day fair pass ($5).

Exhibitors will include popular farmer’s market vendors, such as Beehive Cheese, Butchers Bunches and Happy Monkey Hummus, to grocery store favorites like Miller Honey, Fat Boy, Snap Daddy's and Utah Truffles.

In addition, the event will offer a gluten free section full of sweets, breads and crackers. Other unique exhibitors will sample handmade soaps. A complete listing of exhibitors can be found here.

Utah 10,000 Garden Challenge

noreply@blogger.com (Seth Winterton) — Mon, 18 Jun 2012 21:43:00 +0000

Utah's Garden Challenge is asking gardeners to step forward and register their gardens, large or small. This is a chance to celebrate locally grown food. Take pride in your community; join your freinds and neighbors and document your agricultural roots.

10,000 gardens is the goal. There is no timeline, but we hope to have accomplished this goal by the fall harvest.

"The Department of Agriculture and Food recognizes the self-sufficency and sustainability of our Utah citizens and we want to acknowledge that quality by issuing this challenge", said Leonard Blackham, Commissioner of Agriculture and Food. "It is our hope that all of our food growers and communities will participate in this fun and worthwhile event. "

Sign up to win a $500 gift certificate from IFA County Stores or dinner from the Slopes or The Farm Restaurants in Park City. Winners will be selected at random for each 1000 gardens registered.

Check back to the site frequently and watch the website map grow in population. This is your chance to put your garden on the map!

Fancy Foods from Utah: Prepare your Tastebuds

noreply@blogger.com (Tamra Watson) — Mon, 23 Jan 2012 21:28:00 +0000

A short week ago, 1,300 exhibitors arrived in San Francisco, California to represent more than 80,000 specialty food products during the 37th Winter Fancy Food Show. The show featured some of the world’s finest foods and beverages, and some of Utah’s Greatest Specialty Foods.

While all companies who participated found valuable contacts, and appreciative customers, those representing Utah proved to provide not only quality products bursting with flavor, but business stories as unique as their product.

Beehive Cheese and Creminelli Fine Meats:

These food companies may be less than 10 years old, but their fame is spreading nationally and globally. Beehive Cheese has won various awards for their creamy, flavorful product, including first place at the American Cheese Society for four consecutive years. Combine their cheese with Creminelli’s Artisan Salamis, and you are guaranteed to understand fancy foods. Consider this opinion written by Utah Food Enthusiast. So, quit buying hot dogs and mozzarella sticks, and add Beehive Cheese and Creminelli to your next party shopping list.

If you’re not quite sure how to prepare salami, enjoy this short how to video from Cristiano, the owner of Creminelli:

Slide Ridge Honey:

Martin James, owner of Slidge Ridge Honey, was fascinated with honey and beekeeping as an 8-year-old boy. His passion led him to create one of the most popular new products featured at Fancy Foods this year: Honey Wine Vinegar. A writer from the San Francisco Chronicle wrote, “we could slurp their terrific honey wine vinegar by the spoonful.”

Fans from the annual Taste of Utah event held at the state fair last September had the following to say about the new product:

I took one taste and my mind instantly starting whirling through new recipe ideas. The Honey Wine Vinegar would be the perfect topping.

“[Slide Ridge Honey Wine Vinegar was] probably our favorite discovery. This vinegar is like nothing else that you have ever tasted. I cannot wait to get my hands on some so I can go crazy with it!”

Try this fancy food on your favorite sandwich, salad, or even on top of ice cream.

Lucky Spoon Bakery:

Who says those with gluten-intolerance cannot enjoy fancy foods? A rising Utah company, formed because a wife wanted to make great baked goods for her husband, Lucky Spoon Bakery specializes in gluten free cookies and muffins. The soft, chewy cookies even pleased a New Product Panel Reviewer of the National Association of Specialty Food Trade who said, “Best gluten-free cookie I have tasted! Nice and moist.” Lucky Spoon cookies and muffins can be found at your local Whole Foods and Harmons.

Others:

Other fine companies is attendance included Utah’s well know Real Salt and the more than 100-year-old-candy-company, Sweet’s, as well as, Kara Chocolates, Dynamic Confections, ProBar, Plentiful Pantry and Taffy Town. For those looking for a nibble of Utah fruit, Pepperlane and Cornaby’s delivered flavor with through fresh jams and preserves, while Central Milling Company provided the perfect slice of bread to eat it with; and just in case one missed breakfast, Baker Mills, known for their Kodiak flapjacks and waffles, sampled their various products along with their fresh natural syrups.

You don’t have to go to San Francisco to enjoy fabulous foods. Even City Weekly’s weekend article agrees. Consider hosting your own personal fancy foods show for your friends and neighbors. Treat your taste buds to rich lasting flavor. Simply follow the guidelines of Fancy Food found in the dictionary:

fancy: made, designed, grown, adapted, etc., to please the taste or fancy

food: any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc.

Bon Appetite!