CAN YOU BELIEVE IT HAS BEEN ALMOST A MONTH???
Yup, that's right. Tuesday, September 18 marks a month of eating within 100/250 miles of SLC. It has been a short and sometimes long road so it calls for a celebration, one last Hoorah!
Please join us at our place at 7pm for a potluck extraordinaire. (We'll supply the dishes and utensils this time!) Just bring a local dish (must have ingredients that are from less than 250/100 miles away only!) to share and something non-local that you really missed. Wrap that non-local food up and at the end of the evening we'll exchange the mystery foods with one another!
Please RSVP if you are coming to: heidinger at comcast dot net and we'll send directions.
Thursday, September 13, 2007
Thursday, August 16, 2007
Kickoff Party!
This Sunday we'll be eating local brunches and loving every bite! So, we thought we'd send out a more detailed blog announcement about the Kick-off Party. The blog has reached even more people, so this promises to be one great starter event! On that note here's the details for you and feel free to pass them on:
Where: Mike and Andrea's House: Please e-mail us for our address,
heidinger [at] comcast [dot] net
When: Sat., August 18, come anytime after 7PM (This should give you time to attend WCG's Salsa Party, and even enter a salsa for details check out: http://www.wasatchgardens.org/)
What to Bring:
A dish to share made from all local ingredients and marked as being within 100 or 250 miles.
A hard copy of the recipe of the dish you brought (we'll post them for people to copy down). Some utensils, plates and/or bowls to enjoy the fine vittles with!
Any type of drinks you'd prefer.
Any extra food you would like to trade for other food, i.e. we'll have flour (lots of unbleached and whole wheat) and maybe cucumbers and herbs.
A t-shirt design if you've got an idea... maybe we can get grocery bags instead?
We'll take care of the rest and can't wait to see you all!
Until then, good luck in your preparations,
Mike and Andrea
Where: Mike and Andrea's House: Please e-mail us for our address,
heidinger [at] comcast [dot] net
When: Sat., August 18, come anytime after 7PM (This should give you time to attend WCG's Salsa Party, and even enter a salsa for details check out: http://www.wasatchgardens.org/)
What to Bring:
A dish to share made from all local ingredients and marked as being within 100 or 250 miles.
A hard copy of the recipe of the dish you brought (we'll post them for people to copy down). Some utensils, plates and/or bowls to enjoy the fine vittles with!
Any type of drinks you'd prefer.
Any extra food you would like to trade for other food, i.e. we'll have flour (lots of unbleached and whole wheat) and maybe cucumbers and herbs.
A t-shirt design if you've got an idea... maybe we can get grocery bags instead?
We'll take care of the rest and can't wait to see you all!
Until then, good luck in your preparations,
Mike and Andrea
Wednesday, August 1, 2007
Friday, July 27, 2007
Why are YOU taking the challenge?
Lis asks, "I'm curious to hear everyone's motivations for taking on the challenge. What motivates you? what do you hope to gain? how are you interpreting 'eat local'?"
Share your thoughts here.
Share your thoughts here.
Sunday, July 22, 2007
Thursday, July 12, 2007
Recipes
A COLLECTION OF RECIPES BY CHALLENGERS
BREAKFAST
Dutch Baby Pancakes or Puffy Pancakes
-an old favorite that can be completely local!
2 Tbsp. butter (Winder Dairy or homemade)
2 lg. eggs (Clifford farms or other local supplier)
½ cup flour (Gilt Edge Farm)
¼ tsp. salt (Real Salt)
Fruit and/or honey
Heat oven to 400 degrees. Melt margarine in pie plate (9 x 1 1/4") in oven and brush margarine on side of pie plate.
Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except fruit and honey until just mixed (do not overbeat). Pour into pie plate.
Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with fruit and/or drizzled with honey. (When we have local vinegar we mix it with the honey and make a drizzle that is really tasty!)
from Betty Crocker’s New Cookbook: Everything You Need to Know to Cook
courtesy of Andrea and Mike
Vegetable Quiche
1 recipe Butter Flaky Pie Crust (found under Desserts)
1 cup shredded cheese
1 - 1 1/4 cup vegetables shredded or chopped
1 tbsp. flour
4 slightly beaten eggs
1 1/2 cups half and half, light cream, or milk (reduce amount slightly if using milk)
1/4 tsp. salt
Preheat oven to 450 degrees.
Prepare Pie Crust at least 4 hours ahead of time.
Line the finished pie crust with a double thickness of foil and bake for 8 minutes. Remove foil and bake for another 4 minutes or until pastry is set and dry.
Remove from oven and reduce heat to 325 degrees.
Toss together cheeses, vegetables, and flour. Sprinkle mixture over the bottom of the pastry shell.
In a medium mixing bowl stir together eggs, milk, and salt. Pour this mixture over vegetables.
Bake for 35-40 minutes or until a knife inserted into the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning.
Makes 6 servings.
Adapted from Better Homes and Gardens New Cook Book.
Courtesy of Tara
SIDE DISHES
Rosemary Potatoes
Clarified Butter
Salt
Fresh rosemary chopped
Potatoes chunked
This is a loose recipe. Basically take butter and lightly sautee a tablespoon of fresh rosemary in a frying pan. Add about 4 potatoes and stir fry until tender. Salt to taste and serve.
courtesy of Andrea and Mike
Raita and Tsatsiki
1 large or two small cucumbers
1 tbsp salt or to taste
2 cups yogurt
4- 6 garlic cloves
1. Grate or chop cucumber into small pieces, sprinkle it with salt and put in a colander and leave in the sink or over a bowl to drain excess water for about an hour.
2. Mix cucumber with yogurt, crushed or finely chopped garlic, and other ingredients and feel free to add other herbs like dill, oregano, or thyme.
3. Taste and feel free to add more salt because much of it will have dripped away earlier.
4. Refrigerate until it is time to serve.
courtesy of Andrea and Mike
Bruschetta with Tomatoes, Cucumbers, and Basil
Makes 15-20
3 large tomatoes, seeded and chopped
½ large onion, cut into ¼ inch diece
1 cucumber, peeled, seeded, and cut into ¼ dice
1 cup fresh basil leaves, shredded
Salt
¼ butter, plus more for brushing
1 tbsp. vinegar
1 baguette (we used our homemade bread—only cheat here is non-local yeast)
2-3 garlic cloves, for rubbing
In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt. Add melted butter and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.
Heat broiler or grill pan. Cut bread diagonally into ½ inch thick slices. Brush both sides of each slice lightly with melted butter; grill or broil on both sides until toasted.
Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.
Adapted from marthastewart.com
Courtesy of Tara
Scalloped Eggplant
1 medium eggplant, peeled and cut into ½” cubes
5 slices bread, cut in 1” cubes
¾ cup cheddar cheese, grated
2 tbsp. finely chopped onion
Salt, to taste
2 tbsp. butter, melted
2 large eggs
1 cup milk
Place cubed eggplant in water and boil for 3 minutes. Drain and set aside.
Grease 1 ½ quart casserole dish with butter. Alternate layers of bread cubes, eggplant, grated cheese, and onion. Salt each layer. The last layer should be bread cubes.
Drizzle melted butter over the top layer.
Beat eggs lightly, combine them with milk and pour this mixture over the casserole.
Sprinkle a little more cheese on top.
Bake in a preheated 350 degree oven for 45 minutes to an hour until moderately browned.
Adapted from southernfood.about.com
Courtesy of Tara
SOUPS and STEWS
Vegetable Corn Stock
Makes 2 quarts
Prep time: 10 minutes
Total time: 35 minutes
6 ears of corn, shaved and cut in half
1 onion, cut in wedges
1 carrot, chopped
4 sprigs parsley
2 sprigs thyme
Salt
Place ears of corn (shaved) and all other vegetables in large pot; add 10 cups water, parsley, and thyme. Salt to taste, or add salt when using in a recipe at a later date.
Simmer, uncovered, 20 minutes; strain liquid, discard solids. Use immediately or freeze in airtight containers up to 3 months. Use to make soups, sauces, and risottos.
Adapted from marthastewart.com
courtesy of Tara
Mexican Corn Soup
Corn Stock
Onions, peppers, tomatoes, corn (dried, frozen, canned or fresh)
Cilantro
Salt
1 cup milk
1 tbsp. flour
Place all vegetables and corn stock into large pot. Bring to a boil. Then, reduce to a simmer for 20-30 minutes.
Combine milk and flour in a jar, cap it, and shake until mixed together. Add milk and flour combination to simmering soup. Stir until bubbly and thick. Then stir another minute.
Serve warm and top with cheese.
courtesy of Tara
Creamy Corn Soup
Serves 8
Prep time: 20 minutes
Total time: 25 minutes
16 ears yellow corn
4 tbsps. Butter (cut into small pieces)
1 tbsp. coarse salt
Slice kernels off of corn (to yield about 10 cups). In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
Serve hot, garnished with toasted tortilla wedges and salsa. Or let cool and freeze for up to six months.
Adapted from marthastewart.com
Courtesy of Tara
Zucchini Puree with Oregano Cream
2 tbsp. butter
1 onion, finely chopped
6 zucchini, thinly sliced
Salt
4 cups soup stock (vegetable, chicken, or corn stock)
2 tbsp. finely chopped fresh oregano
For the Oregano Cream
½ cup sour cream or plain yogurt
1 tsp. finely chopped fresh oregano
Salt
In a large saucepan over medium heat, warm the butter. Add the onion and sauté, stirring occasionally, until well softened, about 5 minutes. Add the zucchini and salt to taste. Continue to sauté until the onion and zucchini are well browned, 5-7 minutes longer.
Add the stock and oregano and bring to a simmer. Cover and cook until the vegetables are tender, 15-20 minutes. Remove the soup from the heat.
Meanwhile, make the oregano cream. In a small bowl, stir together the sour cream/yogurt, oregano, and salt. Refrigerate until ready to serve.
In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Return the soup to medium heat and reheat gently.
Serve immediately garnished with oregano cream.
Adapted from Williams & Sonoma: Soups
Courtesy of Tara
MAIN DISHES
Beef Wraps
1 pound beef cut into strips and fried in a pan with a little butter (very little)
1- 2 cloves chopped garlic
1 teaspoon hot fresh chili pepper (if desired) and salted to taste.
2 chopped tomatoes
1 bunch chopped cilantro (I can never get mine to last through summer, but there are many farmers at the markets that can!)
2- 3 tablespoons yogurt
4-6 homemade tortillas (see recipe in BREADS) warmed for a moment in a pan for easier wrapping.
Assemble ingredients into tortilla to your taste and eat! Sometimes we even add a bit of stir fried cabbage to the mix.
courtesy of Andrea and Mike
Zucchini and Egg Fritters
Makes: apprx. 12
Cooking Time: 8-10 minutes per batch
1 clove garlic
1 tsp. salt
4-6 spring onions
1 cup zucchini pulp
5 eggs
3/4 cups flour
1/2-1 cup finely chopped parsley
1/4 cup chopped fresh mint
Crush the garlic in a bowl with the salt. Mix in the spring onions. Add the mashed zucchini and the eggs. Beat well with a beater, then thoroughly mix in the flour. Add parsley and mint.
Spoon the mixture into a pan of hot butter and fry until the fritters are golden brown on both sides. Repeat this procedure until all the mixture is used.
Recipe (slightly altered) from The Lebanese Cookbook by Dawn, Elaine & Selwa Anthony.
courtesy of Tara
Eggplant Lasagna
1 eggplant (cut into small dice, salted, and drained if necessary)
1 small summer squash, diced
1 bell pepper, diced
1 large onion, diced
6 large tomatoes, diced
4 cloves garlic, sliced
3-6 tbsp. butter
Salt
2-3 sprigs rosemary, leaves minced
1 lb lasagna sheets
11 oz goat cheese
1 cup ricotta cheese
1/2 cup heavy cream
3-4 sprigs fresh parsley, leaves minced
Coat large skillet with 3 tbsp. butter. Put eggplant, bell pepper, squash, and onion in skillet. Season with salt. Sprinkle rosemary over mixture. Stir occasionally and cook over medium heat for about 20 minutes.
At the same time put tomatoes and garlic into a medium-sized sauce pan, salt, and cook over medium heat for about 20 minutes and stir occasionally.
Meanwhile, cook the pasta sheets a few at a time in salted boiling water until al dente, 30 seconds-3 minutes, depending on the freshness of the pasta. Using a skimmer, transfer them to a colander. Run cold water over them to stop the cooking, drain well, and lay them out on damp kitchen towels until ready to use.
In a small bowl, combine the goat cheese, ricotta, cream, and parsley. Add salt to taste and stir until somewhat smooth.
Grease (using butter) a 10"x12" baking dish. Place a layer of pasta sheets in the baking dish. Reserve 1/2 cup of the tomato mixture. Using a slotted spoon to lift out tomatoes without the juice, layer a third of the remaining tomato mixture and a third of the eggplant mixture over the pasta in the dish. Add another layer of pasta and dot with all of the goat cheese mixtures. Top with half of the remaining tomato and eggplant mixtures. Add another layer of pasta and another layer of tomato and eggplant mixtures. Top with a final layer of pasta and the reserved tomato mixture. Sprinkle with a little ricotta cheese. Bake the lasagna until bubbling hot and lightly browned, about 20 minutes. Let rest 3-5 minutes to firm the lasagna before serving.
*The leftover juice from the tomato mixture can be used as a base for soup or as a marinade in your next local meal!
Recipe adapted from Williams-Sonoma Pasta
courtesy of Tara
SNACKS
110 Mile Wheat Thin Crackers
1 1/2 cups All-purpose flour
1/2 cup whole wheat flour
1/4 cup honey
1/4 tsp. salt
2 Tbsp. butter
2/3 cup milk
salt for the tops (optional)
-Preheat oven to 325
-In large bowl combine flours and salt
-Cut butter into the flour mixture until it resembles course meal.
-Seperately combine milk and honey.
-Slowly blend in milk and honey using only enough liquid to form a dough mixture that will hold together in a cohesive ball.
-Divide dough into two equal parts for rolling.
-Roll out on a floured surface or pastry cloth, until dough is 1/16- 1/8 inch thick.
-If desired sprinkle with salt and gently roll into dough.
-With sharp knife cut crackers into 2" x 2" squares.
-Transfer onto ungreased baking sheet.
-Prick each cracker 2-3 times.
-Bake 20- 25 minutes or until lightly browned.
courtesy of Mike and Andrea
DESSERTS
Butter Flaky Pie Crust
This crust is also great for quiche!
1 ¼ cup all-purpose flour
¼ tsp salt
½ cup butter, chilled and diced
¼ cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours to overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Note this recipe makes only enough for the bottom of a pie. Double it if you plan on making a top crust as well.
From allrecipes.com
Courtesy of Tara
Pastry Cookies
Make a batch of Butter Flaky Pie Crust (see above)
Cut the dough in half, and roll one half out.
Spread butter over the dough.
Add cookie fillings--these could be honey, thinly sliced fruit, or something else.
Starting at one end, tightly roll the dough so that you end up with a long, thin roll.
Using a sharp knife, cut the dough into 1/4" slices.
Lay the pinwheels (slices) on a cookie sheet and bake in a 400 degree oven until they start to turn golden.
Repeat for the other half of the dough.
Courtesy of Tara
BEVERAGES
Local Sangria
1 (750ml) Bottle Lily White Wine from Castle Creek
1 (750ml) Bottle Cowboy Red Wine from Castle Creek
750ml Fresh apple juice
2-3 Fresh sliced peaches
1 cup Blackberries or raspberries
Any other fresh fruit you have on hand
Mix all ingredients and chill until you can't wait any longer
You can also use the Castle Creek Chenin Blanc for a sweeter version or to make up for sour applejuice. The Spanish Valley Riesling would well too.
courtesy of Andrea and Mike
Tea
Almost any herb from your garden or dried fruit can be turned into tea.
Stuff a tea ball with dried herbs or fruit and steep in boiling water for a couple of minutes.
Add local milk and honey for a little more body.
BREADS
Homemade Tortillas
–great for veggie wraps and breakfast burritos!
1 cup water
2 3/4 cup flour
extra flour for rolling
Measurements are approximate
Mix the water and flour to make a "regular" dough ball (i.e. one that isn't sticky but there isn't excess flour either).
Tear off a smaller dough ball that is ~2in. in diameter.
Flour your work surface and roll out the dough to be a 9" circle.
Cook the tortilla on a skillet over medium heat. (I like to cook one while rolling out the next.)
Flip the tortilla after a minute or so. There should be bumps/bubbles forming and the flour should just start browning.
BE CAREFUL not to overcook your tortillas or you will end up with tostadas that crack rather than roll.
The above amounts will give you 8 burrito size (9") tortillas.
courtesy of Laura
Biscuits
1 1/2 cup flour
4 Tsp. butter melted
1 egg
1 tsp. baking soda
1/3 cup yogurt
1 tsp salt
1 Tsp honey
Mix all ingredients together and bake on a greased or parchment-papered cookie sheet at 350 degrees until golden brown.
HOW-TO
Clarify Butter
Heat butter in a sauce pot to a boil. Cool and skim all the solids from the top. Use liquid for cooking and baking.
Make Your Own Local Cheese with Your Own Local Rennet
A rennet substitute can be made by boiling stinging nettle then using the extracted juice in place of rennet (Haven't tried it yet). This can be used for a variety of cheeses but probably not the hard types like Parmesan or even cheddar.
For soft cheeses such as mozzarella we can just use vinegar or some other form of acid. I tried this by adding two capfuls of white vinegar to approx. one cup of milk and heating gently. Then I strained the resulting curds and was amazed to find cheese. The whole experiment took two minutes.
courtesy of Mike and Andrea
Make “Pseudo” Cheese
1 gallon milk
few tbs (cider) vinigar
salt to taste
Mix ingredients.
Heat slowly, stirring the bottom of the pan.
When it gets up to 150-170 deg, the mixture should separate.
Let sit off the heat 10 min.
Strain through cheesecloth. The longer it sits the drier it will be.
It will be bland. I've tried mixing with jalapeños peppers or onions and garlic to add some flavor. Pretty good on an omelet.
Makes about 3 cups "cheese".
courtesy of Judd
Harvest Yeast from the Air
Start with a clean large glass mixing bowl (do not use plastic or metal). As an extra precaution, scald the bowl by pouring boiling water into it and let it stand for a few minutes, then pour the water out.
In your squeaky clean bowl mix together:
2 cups of water
2 cups of flour (preferably unbleached)
Cover with a clean cloth (I use a flour-sack type dish towel).
After one or two days the mixture will start to bubble and have a clean sour odor of alcohol. If at any time during the culture period the mixture develops a foul odor or grows moldy, throw it out and start over. On the third or fourth day, take out 1 cup and throw it away, or make a dough to test, if the dough rises in a couple of hours, it’s ready. Replace what you have dumped/used with 1 cup of flour and 1 cup of water. The mixture should be the consistency of thick pancake batter so sometimes you will need to add more flour than water.
The general formula to substitute your starter for commercial yeast in traditional recipes is to use one cup starter for one package of Active Dry Yeast and reduce the amounts of flour and liquid each by about one cup.
In recipes the term "freshened starter" means that one day ahead of time you take one cup of your stored starter, add an amount of warm water and an equal (or slightly greater) amount of flour to what is called for as "fresh starter") in the recipe. Allow it to sit, lightly covered, over night at room temperature. The next day, return a cup of the freshened starter to storage and proceed with the recipe. Note: If the recipe you are using calls for a liquid other than water or a flour other than white (i.e. milk or wheat flour); then only use the amount of starter called for in the recipe and feed your stored starter separately with water and white flour to maintain the integrity of your stored starter.
Once you have an active cup of starter you can build it up by waiting 24 hours and then adding 1 cup each of water and flour (or slightly more flour to maintain consistency). Keep your starter lightly covered in a crock or heavy glass container. I suggest that until you are sure that you have a healthy, active batch that you keep it at room temperature.
Healthy starter can live in the refrigerator for two or even up to three weeks without attention. If you have not used and replenished your batch within that time, stir it well (it is normal for liquid to form on the top) - throw away a cup and "feed" by adding 1 cup each of flour and water and let it stand on the counter at room temperature until it becomes bubbly again – then stir and return to your refrigerator. Note: Stored starter becomes thinner due to lack of feeding so often you will need to add more flour to maintain a healthy consistency. A general rule is to store 2 cups more than you will need to use at any one time.
If you only use your starter occasionally you may want to store it as dried flakes.
To Dry
Spread freshened starter paper thin on a plastic sheet until it has dried. Then break into small flakes and your starter will store indefinitely.
I haven't tried it yet and I got the info off this website http://woodlandstar.net/WSblog/?p=30
courtesy of Madelyn
BREAKFAST
Dutch Baby Pancakes or Puffy Pancakes
-an old favorite that can be completely local!
2 Tbsp. butter (Winder Dairy or homemade)
2 lg. eggs (Clifford farms or other local supplier)
½ cup flour (Gilt Edge Farm)
¼ tsp. salt (Real Salt)
Fruit and/or honey
Heat oven to 400 degrees. Melt margarine in pie plate (9 x 1 1/4") in oven and brush margarine on side of pie plate.
Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except fruit and honey until just mixed (do not overbeat). Pour into pie plate.
Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with fruit and/or drizzled with honey. (When we have local vinegar we mix it with the honey and make a drizzle that is really tasty!)
from Betty Crocker’s New Cookbook: Everything You Need to Know to Cook
courtesy of Andrea and Mike
Vegetable Quiche
1 recipe Butter Flaky Pie Crust (found under Desserts)
1 cup shredded cheese
1 - 1 1/4 cup vegetables shredded or chopped
1 tbsp. flour
4 slightly beaten eggs
1 1/2 cups half and half, light cream, or milk (reduce amount slightly if using milk)
1/4 tsp. salt
Preheat oven to 450 degrees.
Prepare Pie Crust at least 4 hours ahead of time.
Line the finished pie crust with a double thickness of foil and bake for 8 minutes. Remove foil and bake for another 4 minutes or until pastry is set and dry.
Remove from oven and reduce heat to 325 degrees.
Toss together cheeses, vegetables, and flour. Sprinkle mixture over the bottom of the pastry shell.
In a medium mixing bowl stir together eggs, milk, and salt. Pour this mixture over vegetables.
Bake for 35-40 minutes or until a knife inserted into the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning.
Makes 6 servings.
Adapted from Better Homes and Gardens New Cook Book.
Courtesy of Tara
SIDE DISHES
Rosemary Potatoes
Clarified Butter
Salt
Fresh rosemary chopped
Potatoes chunked
This is a loose recipe. Basically take butter and lightly sautee a tablespoon of fresh rosemary in a frying pan. Add about 4 potatoes and stir fry until tender. Salt to taste and serve.
courtesy of Andrea and Mike
Raita and Tsatsiki
1 large or two small cucumbers
1 tbsp salt or to taste
2 cups yogurt
4- 6 garlic cloves
1. Grate or chop cucumber into small pieces, sprinkle it with salt and put in a colander and leave in the sink or over a bowl to drain excess water for about an hour.
2. Mix cucumber with yogurt, crushed or finely chopped garlic, and other ingredients and feel free to add other herbs like dill, oregano, or thyme.
3. Taste and feel free to add more salt because much of it will have dripped away earlier.
4. Refrigerate until it is time to serve.
courtesy of Andrea and Mike
Bruschetta with Tomatoes, Cucumbers, and Basil
Makes 15-20
3 large tomatoes, seeded and chopped
½ large onion, cut into ¼ inch diece
1 cucumber, peeled, seeded, and cut into ¼ dice
1 cup fresh basil leaves, shredded
Salt
¼ butter, plus more for brushing
1 tbsp. vinegar
1 baguette (we used our homemade bread—only cheat here is non-local yeast)
2-3 garlic cloves, for rubbing
In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt. Add melted butter and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.
Heat broiler or grill pan. Cut bread diagonally into ½ inch thick slices. Brush both sides of each slice lightly with melted butter; grill or broil on both sides until toasted.
Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.
Adapted from marthastewart.com
Courtesy of Tara
Scalloped Eggplant
1 medium eggplant, peeled and cut into ½” cubes
5 slices bread, cut in 1” cubes
¾ cup cheddar cheese, grated
2 tbsp. finely chopped onion
Salt, to taste
2 tbsp. butter, melted
2 large eggs
1 cup milk
Place cubed eggplant in water and boil for 3 minutes. Drain and set aside.
Grease 1 ½ quart casserole dish with butter. Alternate layers of bread cubes, eggplant, grated cheese, and onion. Salt each layer. The last layer should be bread cubes.
Drizzle melted butter over the top layer.
Beat eggs lightly, combine them with milk and pour this mixture over the casserole.
Sprinkle a little more cheese on top.
Bake in a preheated 350 degree oven for 45 minutes to an hour until moderately browned.
Adapted from southernfood.about.com
Courtesy of Tara
SOUPS and STEWS
Vegetable Corn Stock
Makes 2 quarts
Prep time: 10 minutes
Total time: 35 minutes
6 ears of corn, shaved and cut in half
1 onion, cut in wedges
1 carrot, chopped
4 sprigs parsley
2 sprigs thyme
Salt
Place ears of corn (shaved) and all other vegetables in large pot; add 10 cups water, parsley, and thyme. Salt to taste, or add salt when using in a recipe at a later date.
Simmer, uncovered, 20 minutes; strain liquid, discard solids. Use immediately or freeze in airtight containers up to 3 months. Use to make soups, sauces, and risottos.
Adapted from marthastewart.com
courtesy of Tara
Mexican Corn Soup
Corn Stock
Onions, peppers, tomatoes, corn (dried, frozen, canned or fresh)
Cilantro
Salt
1 cup milk
1 tbsp. flour
Place all vegetables and corn stock into large pot. Bring to a boil. Then, reduce to a simmer for 20-30 minutes.
Combine milk and flour in a jar, cap it, and shake until mixed together. Add milk and flour combination to simmering soup. Stir until bubbly and thick. Then stir another minute.
Serve warm and top with cheese.
courtesy of Tara
Creamy Corn Soup
Serves 8
Prep time: 20 minutes
Total time: 25 minutes
16 ears yellow corn
4 tbsps. Butter (cut into small pieces)
1 tbsp. coarse salt
Slice kernels off of corn (to yield about 10 cups). In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
Serve hot, garnished with toasted tortilla wedges and salsa. Or let cool and freeze for up to six months.
Adapted from marthastewart.com
Courtesy of Tara
Zucchini Puree with Oregano Cream
2 tbsp. butter
1 onion, finely chopped
6 zucchini, thinly sliced
Salt
4 cups soup stock (vegetable, chicken, or corn stock)
2 tbsp. finely chopped fresh oregano
For the Oregano Cream
½ cup sour cream or plain yogurt
1 tsp. finely chopped fresh oregano
Salt
In a large saucepan over medium heat, warm the butter. Add the onion and sauté, stirring occasionally, until well softened, about 5 minutes. Add the zucchini and salt to taste. Continue to sauté until the onion and zucchini are well browned, 5-7 minutes longer.
Add the stock and oregano and bring to a simmer. Cover and cook until the vegetables are tender, 15-20 minutes. Remove the soup from the heat.
Meanwhile, make the oregano cream. In a small bowl, stir together the sour cream/yogurt, oregano, and salt. Refrigerate until ready to serve.
In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Return the soup to medium heat and reheat gently.
Serve immediately garnished with oregano cream.
Adapted from Williams & Sonoma: Soups
Courtesy of Tara
MAIN DISHES
Beef Wraps
1 pound beef cut into strips and fried in a pan with a little butter (very little)
1- 2 cloves chopped garlic
1 teaspoon hot fresh chili pepper (if desired) and salted to taste.
2 chopped tomatoes
1 bunch chopped cilantro (I can never get mine to last through summer, but there are many farmers at the markets that can!)
2- 3 tablespoons yogurt
4-6 homemade tortillas (see recipe in BREADS) warmed for a moment in a pan for easier wrapping.
Assemble ingredients into tortilla to your taste and eat! Sometimes we even add a bit of stir fried cabbage to the mix.
courtesy of Andrea and Mike
Zucchini and Egg Fritters
Makes: apprx. 12
Cooking Time: 8-10 minutes per batch
1 clove garlic
1 tsp. salt
4-6 spring onions
1 cup zucchini pulp
5 eggs
3/4 cups flour
1/2-1 cup finely chopped parsley
1/4 cup chopped fresh mint
Crush the garlic in a bowl with the salt. Mix in the spring onions. Add the mashed zucchini and the eggs. Beat well with a beater, then thoroughly mix in the flour. Add parsley and mint.
Spoon the mixture into a pan of hot butter and fry until the fritters are golden brown on both sides. Repeat this procedure until all the mixture is used.
Recipe (slightly altered) from The Lebanese Cookbook by Dawn, Elaine & Selwa Anthony.
courtesy of Tara
Eggplant Lasagna
1 eggplant (cut into small dice, salted, and drained if necessary)
1 small summer squash, diced
1 bell pepper, diced
1 large onion, diced
6 large tomatoes, diced
4 cloves garlic, sliced
3-6 tbsp. butter
Salt
2-3 sprigs rosemary, leaves minced
1 lb lasagna sheets
11 oz goat cheese
1 cup ricotta cheese
1/2 cup heavy cream
3-4 sprigs fresh parsley, leaves minced
Coat large skillet with 3 tbsp. butter. Put eggplant, bell pepper, squash, and onion in skillet. Season with salt. Sprinkle rosemary over mixture. Stir occasionally and cook over medium heat for about 20 minutes.
At the same time put tomatoes and garlic into a medium-sized sauce pan, salt, and cook over medium heat for about 20 minutes and stir occasionally.
Meanwhile, cook the pasta sheets a few at a time in salted boiling water until al dente, 30 seconds-3 minutes, depending on the freshness of the pasta. Using a skimmer, transfer them to a colander. Run cold water over them to stop the cooking, drain well, and lay them out on damp kitchen towels until ready to use.
In a small bowl, combine the goat cheese, ricotta, cream, and parsley. Add salt to taste and stir until somewhat smooth.
Grease (using butter) a 10"x12" baking dish. Place a layer of pasta sheets in the baking dish. Reserve 1/2 cup of the tomato mixture. Using a slotted spoon to lift out tomatoes without the juice, layer a third of the remaining tomato mixture and a third of the eggplant mixture over the pasta in the dish. Add another layer of pasta and dot with all of the goat cheese mixtures. Top with half of the remaining tomato and eggplant mixtures. Add another layer of pasta and another layer of tomato and eggplant mixtures. Top with a final layer of pasta and the reserved tomato mixture. Sprinkle with a little ricotta cheese. Bake the lasagna until bubbling hot and lightly browned, about 20 minutes. Let rest 3-5 minutes to firm the lasagna before serving.
*The leftover juice from the tomato mixture can be used as a base for soup or as a marinade in your next local meal!
Recipe adapted from Williams-Sonoma Pasta
courtesy of Tara
SNACKS
110 Mile Wheat Thin Crackers
1 1/2 cups All-purpose flour
1/2 cup whole wheat flour
1/4 cup honey
1/4 tsp. salt
2 Tbsp. butter
2/3 cup milk
salt for the tops (optional)
-Preheat oven to 325
-In large bowl combine flours and salt
-Cut butter into the flour mixture until it resembles course meal.
-Seperately combine milk and honey.
-Slowly blend in milk and honey using only enough liquid to form a dough mixture that will hold together in a cohesive ball.
-Divide dough into two equal parts for rolling.
-Roll out on a floured surface or pastry cloth, until dough is 1/16- 1/8 inch thick.
-If desired sprinkle with salt and gently roll into dough.
-With sharp knife cut crackers into 2" x 2" squares.
-Transfer onto ungreased baking sheet.
-Prick each cracker 2-3 times.
-Bake 20- 25 minutes or until lightly browned.
courtesy of Mike and Andrea
DESSERTS
Butter Flaky Pie Crust
This crust is also great for quiche!
1 ¼ cup all-purpose flour
¼ tsp salt
½ cup butter, chilled and diced
¼ cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours to overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Note this recipe makes only enough for the bottom of a pie. Double it if you plan on making a top crust as well.
From allrecipes.com
Courtesy of Tara
Pastry Cookies
Make a batch of Butter Flaky Pie Crust (see above)
Cut the dough in half, and roll one half out.
Spread butter over the dough.
Add cookie fillings--these could be honey, thinly sliced fruit, or something else.
Starting at one end, tightly roll the dough so that you end up with a long, thin roll.
Using a sharp knife, cut the dough into 1/4" slices.
Lay the pinwheels (slices) on a cookie sheet and bake in a 400 degree oven until they start to turn golden.
Repeat for the other half of the dough.
Courtesy of Tara
BEVERAGES
Local Sangria
1 (750ml) Bottle Lily White Wine from Castle Creek
1 (750ml) Bottle Cowboy Red Wine from Castle Creek
750ml Fresh apple juice
2-3 Fresh sliced peaches
1 cup Blackberries or raspberries
Any other fresh fruit you have on hand
Mix all ingredients and chill until you can't wait any longer
You can also use the Castle Creek Chenin Blanc for a sweeter version or to make up for sour applejuice. The Spanish Valley Riesling would well too.
courtesy of Andrea and Mike
Tea
Almost any herb from your garden or dried fruit can be turned into tea.
Stuff a tea ball with dried herbs or fruit and steep in boiling water for a couple of minutes.
Add local milk and honey for a little more body.
BREADS
Homemade Tortillas
–great for veggie wraps and breakfast burritos!
1 cup water
2 3/4 cup flour
extra flour for rolling
Measurements are approximate
Mix the water and flour to make a "regular" dough ball (i.e. one that isn't sticky but there isn't excess flour either).
Tear off a smaller dough ball that is ~2in. in diameter.
Flour your work surface and roll out the dough to be a 9" circle.
Cook the tortilla on a skillet over medium heat. (I like to cook one while rolling out the next.)
Flip the tortilla after a minute or so. There should be bumps/bubbles forming and the flour should just start browning.
BE CAREFUL not to overcook your tortillas or you will end up with tostadas that crack rather than roll.
The above amounts will give you 8 burrito size (9") tortillas.
courtesy of Laura
Biscuits
1 1/2 cup flour
4 Tsp. butter melted
1 egg
1 tsp. baking soda
1/3 cup yogurt
1 tsp salt
1 Tsp honey
Mix all ingredients together and bake on a greased or parchment-papered cookie sheet at 350 degrees until golden brown.
HOW-TO
Clarify Butter
Heat butter in a sauce pot to a boil. Cool and skim all the solids from the top. Use liquid for cooking and baking.
Make Your Own Local Cheese with Your Own Local Rennet
A rennet substitute can be made by boiling stinging nettle then using the extracted juice in place of rennet (Haven't tried it yet). This can be used for a variety of cheeses but probably not the hard types like Parmesan or even cheddar.
For soft cheeses such as mozzarella we can just use vinegar or some other form of acid. I tried this by adding two capfuls of white vinegar to approx. one cup of milk and heating gently. Then I strained the resulting curds and was amazed to find cheese. The whole experiment took two minutes.
courtesy of Mike and Andrea
Make “Pseudo” Cheese
1 gallon milk
few tbs (cider) vinigar
salt to taste
Mix ingredients.
Heat slowly, stirring the bottom of the pan.
When it gets up to 150-170 deg, the mixture should separate.
Let sit off the heat 10 min.
Strain through cheesecloth. The longer it sits the drier it will be.
It will be bland. I've tried mixing with jalapeños peppers or onions and garlic to add some flavor. Pretty good on an omelet.
Makes about 3 cups "cheese".
courtesy of Judd
Harvest Yeast from the Air
Start with a clean large glass mixing bowl (do not use plastic or metal). As an extra precaution, scald the bowl by pouring boiling water into it and let it stand for a few minutes, then pour the water out.
In your squeaky clean bowl mix together:
2 cups of water
2 cups of flour (preferably unbleached)
Cover with a clean cloth (I use a flour-sack type dish towel).
After one or two days the mixture will start to bubble and have a clean sour odor of alcohol. If at any time during the culture period the mixture develops a foul odor or grows moldy, throw it out and start over. On the third or fourth day, take out 1 cup and throw it away, or make a dough to test, if the dough rises in a couple of hours, it’s ready. Replace what you have dumped/used with 1 cup of flour and 1 cup of water. The mixture should be the consistency of thick pancake batter so sometimes you will need to add more flour than water.
The general formula to substitute your starter for commercial yeast in traditional recipes is to use one cup starter for one package of Active Dry Yeast and reduce the amounts of flour and liquid each by about one cup.
In recipes the term "freshened starter" means that one day ahead of time you take one cup of your stored starter, add an amount of warm water and an equal (or slightly greater) amount of flour to what is called for as "fresh starter") in the recipe. Allow it to sit, lightly covered, over night at room temperature. The next day, return a cup of the freshened starter to storage and proceed with the recipe. Note: If the recipe you are using calls for a liquid other than water or a flour other than white (i.e. milk or wheat flour); then only use the amount of starter called for in the recipe and feed your stored starter separately with water and white flour to maintain the integrity of your stored starter.
Once you have an active cup of starter you can build it up by waiting 24 hours and then adding 1 cup each of water and flour (or slightly more flour to maintain consistency). Keep your starter lightly covered in a crock or heavy glass container. I suggest that until you are sure that you have a healthy, active batch that you keep it at room temperature.
Healthy starter can live in the refrigerator for two or even up to three weeks without attention. If you have not used and replenished your batch within that time, stir it well (it is normal for liquid to form on the top) - throw away a cup and "feed" by adding 1 cup each of flour and water and let it stand on the counter at room temperature until it becomes bubbly again – then stir and return to your refrigerator. Note: Stored starter becomes thinner due to lack of feeding so often you will need to add more flour to maintain a healthy consistency. A general rule is to store 2 cups more than you will need to use at any one time.
If you only use your starter occasionally you may want to store it as dried flakes.
To Dry
Spread freshened starter paper thin on a plastic sheet until it has dried. Then break into small flakes and your starter will store indefinitely.
I haven't tried it yet and I got the info off this website http://woodlandstar.net/WSblog/?p=30
courtesy of Madelyn
Wednesday, July 11, 2007
Grain
GRAIN SOURCE SUMMARY
Gilt Edge Flour Mills
from Richmond, UT*
Flour from a variety of sources—farthest away is in Idaho Falls.
Choose from Whole Wheat, All Purpose, and High Pro flours.
Available in 25 or 50 pound bags.
*In the past a group pick-up has been arranged by calling ahead to place an order and having a designated driver make the pick-up.
OTHER SOMEWHAT LOCAL GRAIN SOURCES
Honeyville Farms
Wheat sourced from Northern Utah and Southern Idaho
Honeyville Farms is not returning e-mails or phone calls, so the localness of their product has not been confirmed this year. However, according to earlier information, it is local.
Lehi Roller Mills
from Lehi, UT
Local grain is mixed in with non-local grain, so this offers a convenient alternative for those who are comfortable with a partially local source.
available at
Mill Store 833 East Main in Lehi
Milam Zabka's Flour
from Lava Hot Springs
-Have not confirmed that all of his wheat is local.
Grown organically
available at Cali's Natural Foods
Wheatland Flour
from Collinston, UT
-Finally got to speak with them, and most of their wheat comes from Washington. :(
Organic, unbleached white flour
available at Cali's Natural Foods
Gilt Edge Flour Mills
from Richmond, UT*
Flour from a variety of sources—farthest away is in Idaho Falls.
Choose from Whole Wheat, All Purpose, and High Pro flours.
Available in 25 or 50 pound bags.
*In the past a group pick-up has been arranged by calling ahead to place an order and having a designated driver make the pick-up.
OTHER SOMEWHAT LOCAL GRAIN SOURCES
Honeyville Farms
Wheat sourced from Northern Utah and Southern Idaho
Honeyville Farms is not returning e-mails or phone calls, so the localness of their product has not been confirmed this year. However, according to earlier information, it is local.
Lehi Roller Mills
from Lehi, UT
Local grain is mixed in with non-local grain, so this offers a convenient alternative for those who are comfortable with a partially local source.
available at
Mill Store 833 East Main in Lehi
Milam Zabka's Flour
from Lava Hot Springs
-Have not confirmed that all of his wheat is local.
Grown organically
available at Cali's Natural Foods
Wheatland Flour
from Collinston, UT
-Finally got to speak with them, and most of their wheat comes from Washington. :(
Organic, unbleached white flour
available at Cali's Natural Foods
Sweeteners
HONEY SOURCES
Slide Ridge Honey
Pure, raw honey
from Mendon, UT
available at
Park City Farmers Market
SLC Pioneer Park Farmers Market
U-Pick Farm
Clifford Family Farm
from Provo, UT
available at
SLC Pioneer Park Farmers Market
Cox Honeyland
from Cache Valley, UT
available at
Harmon’s
Whole Foods
More honey purveyors sell at the SLC Pioneer Park Farmers Market, but I have not yet done that research to see who is there this year.
Growing Empire was selling Stevia at the Murray Farmers Market during the 2010 season. Watch for it next year.
Slide Ridge Honey
Pure, raw honey
from Mendon, UT
available at
Park City Farmers Market
SLC Pioneer Park Farmers Market
U-Pick Farm
Clifford Family Farm
from Provo, UT
available at
SLC Pioneer Park Farmers Market
Cox Honeyland
from Cache Valley, UT
available at
Harmon’s
Whole Foods
More honey purveyors sell at the SLC Pioneer Park Farmers Market, but I have not yet done that research to see who is there this year.
Growing Empire was selling Stevia at the Murray Farmers Market during the 2010 season. Watch for it next year.
Alcohol
ALCOHOL SOURCES
Castle Creek Winery
from Moab, UT
Spanish Valley Vineyards and Winery
from Moab, UT
Radius Beer
from Southern Idaho (malt) and near Salt Lake City (hops)
available at
Desert Edge Brewery
Blue Ice Potato Vodka
from Idaho Falls, ID
available at
State Liquor Stores (do not yet have info on particular stores carrying this)
Teton Glacier Potato Vodka
from Idaho Falls, ID
available at
State Liquor Stores (do not yet have info on particular stores carrying this)
Hideous Berry Liqueur
from Idaho Falls, ID
available at
State Liquor Stores (do not yet have info on particular stores carrying this)
*I haven't verified that all ingredients are local.
44N Huckleberry Flavored Vodka
from Idaho Falls, ID
available at
State Liquor Stores (do not yet have info on particular stores carrying this)
I haven't verified that all ingredients are local.
Note about the above liquors from a representative at the plant:
“Of the three alcohols we make as base spirits for the bottled products you may have seen on our website, the Uber-tuber® Idaho russet potato and the Grain-ola® Idaho wheat and corn alcohol are entirely sourced from southern or south-eastern Idaho agricultural areas. Of course our factory is 8 miles north of Idaho Falls.”
Castle Creek Winery
from Moab, UT
Spanish Valley Vineyards and Winery
from Moab, UT
Radius Beer
from Southern Idaho (malt) and near Salt Lake City (hops)
available at
Desert Edge Brewery
Blue Ice Potato Vodka
from Idaho Falls, ID
available at
State Liquor Stores (do not yet have info on particular stores carrying this)
Teton Glacier Potato Vodka
from Idaho Falls, ID
available at
State Liquor Stores (do not yet have info on particular stores carrying this)
Hideous Berry Liqueur
from Idaho Falls, ID
available at
State Liquor Stores (do not yet have info on particular stores carrying this)
*I haven't verified that all ingredients are local.
44N Huckleberry Flavored Vodka
from Idaho Falls, ID
available at
State Liquor Stores (do not yet have info on particular stores carrying this)
I haven't verified that all ingredients are local.
Note about the above liquors from a representative at the plant:
“Of the three alcohols we make as base spirits for the bottled products you may have seen on our website, the Uber-tuber® Idaho russet potato and the Grain-ola® Idaho wheat and corn alcohol are entirely sourced from southern or south-eastern Idaho agricultural areas. Of course our factory is 8 miles north of Idaho Falls.”
Meat, Poultry, & Fish
MEAT SOURCES
Morgan Valley Lamb
from Delta, UT
Hormone-Free and Naturally Raised
available at
Broadway Market
Harmon’s
Springville Meat
Liberty Heights Fresh
Tony Caputo’s Market and Deli
Market on State
Tooele Valley Pork Sausage
from Tooele, UT
Antibiotic-free
available at
Tony Caputo’s Market and Deli
Creminelli Pork Sausage and Salami
from Springville, UT
Organically raised
None of their products are 100% local due to spices. Americano is closest.
available at
Tony Caputo’s Market and Deli
Harmon's Grocery
Whole Foods Market
Canyon Meadows Ranch Beef
from Altamont, UT
No growth hormones, antibiotics, or animal by-products. Grass-fed.
available at
Market on State
Taylor Made Beef and Pork
from Emery, UT
Free Range Certified Organic
Pork available at
Liberty Heights Fresh
Rico's Mexican Market
Ballard Hog Farm for Pork
Contains MSG and other non-local additives
from Cache Valley, UT
available at
Wal-Mart
Lau Family Farms for Beef and Lamb
from Soda Springs, ID
Grass-Fed, Antibiotic and Hormone-Free
available at
SLC Downtown Farmers Market
G Bar Ranch Natural Beef
from Salt Lake and Summit Counties
Chemical-free, sustainably-raised
available at
SLC Downtown Farmers Market
Trout
from Smithfield, UT
available at
Aquarius Fish Market (http://www.aquariusfish.com/)
McDowell Family Farm Poultry
Free Range Chicken and Turkey
available via
e-mail to dmcdowell32@yahoo.com
or click on McDowell Family Farm above to be directed to their blog
Heritage Valley Poultry - Chicken, Duck, Goose, Turkey, and Rabbit
from Tremonton, UT
available at
SLC Downtown Farmers Market
CSA shares available. Click here.
Clifford Family Farm Chicken and Pork
from Provo, UT
Organic practices
Once a year they have retiree chickens available.
Pork available at
Liberty Heights Fresh
SLC Downtown Farmers Market
Wight Family Farm - Turkey
from Ogden, UT
Free-range, vegetarian-fed, organic practices
available at
Liberty Heights Fresh (fresh for November-December, frozen thereafter)
Morgan Valley Lamb
from Delta, UT
Hormone-Free and Naturally Raised
available at
Broadway Market
Harmon’s
Springville Meat
Liberty Heights Fresh
Tony Caputo’s Market and Deli
Market on State
Tooele Valley Pork Sausage
from Tooele, UT
Antibiotic-free
available at
Tony Caputo’s Market and Deli
Creminelli Pork Sausage and Salami
from Springville, UT
Organically raised
None of their products are 100% local due to spices. Americano is closest.
available at
Tony Caputo’s Market and Deli
Harmon's Grocery
Whole Foods Market
Canyon Meadows Ranch Beef
from Altamont, UT
No growth hormones, antibiotics, or animal by-products. Grass-fed.
available at
Market on State
Taylor Made Beef and Pork
from Emery, UT
Free Range Certified Organic
Pork available at
Liberty Heights Fresh
Rico's Mexican Market
Ballard Hog Farm for Pork
Contains MSG and other non-local additives
from Cache Valley, UT
available at
Wal-Mart
Lau Family Farms for Beef and Lamb
from Soda Springs, ID
Grass-Fed, Antibiotic and Hormone-Free
available at
SLC Downtown Farmers Market
G Bar Ranch Natural Beef
from Salt Lake and Summit Counties
Chemical-free, sustainably-raised
available at
SLC Downtown Farmers Market
Trout
from Smithfield, UT
available at
Aquarius Fish Market (http://www.aquariusfish.com/)
McDowell Family Farm Poultry
Free Range Chicken and Turkey
available via
e-mail to dmcdowell32@yahoo.com
or click on McDowell Family Farm above to be directed to their blog
Heritage Valley Poultry - Chicken, Duck, Goose, Turkey, and Rabbit
from Tremonton, UT
available at
SLC Downtown Farmers Market
CSA shares available. Click here.
Clifford Family Farm Chicken and Pork
from Provo, UT
Organic practices
Once a year they have retiree chickens available.
Pork available at
Liberty Heights Fresh
SLC Downtown Farmers Market
Wight Family Farm - Turkey
from Ogden, UT
Free-range, vegetarian-fed, organic practices
available at
Liberty Heights Fresh (fresh for November-December, frozen thereafter)
Cheese
CHEESE SOURCES
*If you are going for 100%, watch out! The enzymes and rennet used to make cheese are bought outside of Utah. See posts below for information on how to make your own completely local cheese.
Rockhill Creamery
from Richmond, UT 84333
available at
Rockhill Creamery Farmstand
SLC Pioneer Park Farmers Market
Liberty Heights Fresh
The Store at 2050 E 6200 S, Holladay
Harmons at Brickyard and Seventh Street
Plus many other locations located further out from SLC, see http://www.rockhillcheese.com/available@.html for more information.
Drake Family Farms
from West Jordan, UT
available at
Pioneer Farmers Market
Park City Farmers Market
Murray Park Utah Farm Bureau Farmers Market
Thanksgiving Point Farmers Market
Whole Foods
Drake Farm Store at 1856 Drake Lane (7400S)
*As a result of an explanation of our Eat Local Challenge, a representative at Drake became very enthusiastic at the idea of using a local vinegar as the rennet in the ricotta! We’ll see what happens…
Beehive Cheese Company
from Uintah, UT
available at
Harmons Grocery Stores
The Store at 2050 E 6200 S, Holladay
Dan’s Market
Liberty Heights Fresh
Tony Caputo’s Market and Deli
Whole Foods
Also available at many other stores and restaurants. Visit the Beehive Cheese website, and look for Find Our Cheese under About Beehive Cheese for a complete list.
Winder Farms
Processed by Gossner —milk sourced from dairy farms from Delta, UT to Magna Falls(?), ID including Winder Farms milk.
Cottage cheese is produced by Meadow Gold.
All milk they use is growth-hormone free.
available by
On-line order at www.winderfarms.com
Nicoletti Cheese Company
from Copperton, UT
Using goat’s milk from Drake Family Farms
available at
Tony Caputo’s Market and Deli
Mediterranean Market Deli at 3942 S. State St. in SLC
-Interesting article at http://www.sltrib.com/features/ci_12742775
Shepherd's Dairy Products
Goat Cheese
from Erda, UT
available at
Harmon's
Whole Foods Market
*If you are going for 100%, watch out! The enzymes and rennet used to make cheese are bought outside of Utah. See posts below for information on how to make your own completely local cheese.
Rockhill Creamery
from Richmond, UT 84333
available at
Rockhill Creamery Farmstand
SLC Pioneer Park Farmers Market
Liberty Heights Fresh
The Store at 2050 E 6200 S, Holladay
Harmons at Brickyard and Seventh Street
Plus many other locations located further out from SLC, see http://www.rockhillcheese.com/available@.html for more information.
Drake Family Farms
from West Jordan, UT
available at
Pioneer Farmers Market
Park City Farmers Market
Murray Park Utah Farm Bureau Farmers Market
Thanksgiving Point Farmers Market
Whole Foods
Drake Farm Store at 1856 Drake Lane (7400S)
*As a result of an explanation of our Eat Local Challenge, a representative at Drake became very enthusiastic at the idea of using a local vinegar as the rennet in the ricotta! We’ll see what happens…
Beehive Cheese Company
from Uintah, UT
available at
Harmons Grocery Stores
The Store at 2050 E 6200 S, Holladay
Dan’s Market
Liberty Heights Fresh
Tony Caputo’s Market and Deli
Whole Foods
Also available at many other stores and restaurants. Visit the Beehive Cheese website, and look for Find Our Cheese under About Beehive Cheese for a complete list.
Winder Farms
Processed by Gossner —milk sourced from dairy farms from Delta, UT to Magna Falls(?), ID including Winder Farms milk.
Cottage cheese is produced by Meadow Gold.
All milk they use is growth-hormone free.
available by
On-line order at www.winderfarms.com
Nicoletti Cheese Company
from Copperton, UT
Using goat’s milk from Drake Family Farms
available at
Tony Caputo’s Market and Deli
Mediterranean Market Deli at 3942 S. State St. in SLC
-Interesting article at http://www.sltrib.com/features/ci_12742775
Shepherd's Dairy Products
Goat Cheese
from Erda, UT
available at
Harmon's
Whole Foods Market
Other Protein Sources- Eggs
These days many people keep their own chickens for eggs which is great and not too difficult to do, but if you can't swing it, you might want to try Clifford eggs from Provo. They are at the SLC Farmers Market every Saturday, are sold at Liberty Heights Fresh and also have a drop off site at The Green Building Center (where it is self service, just bring cash to put in the jar). For more information you can contact them:Location: 1461 n. 2100 w.Provo, UT 84604 Contact: Julie and Rich Clifford801-368-7250
SOURCE SUMMARY
Clifford Family Farm
from Provo, UT
Free Range and Certified Organic
available at
Liberty Heights Fresh
SLC Downtown Farmers Market
Oakdell Egg Farms
from North Salt Lake, UT
Cage free, no hormones or antibiotics, certified organic
available at
Harmon’s
Costco
Winder Farms
from Fassio Egg Farms in Grantsville, UT
Both White and Brown eggs are local.
available by on-line order
Drake Family Farms
from West Jordan, UT
Free range eggs
available at
Drake Family Farm Store located at 1856 West Drake Lane (7400 S)
Rocky Mountain Eggs*
from West Valley City (and Denver)
*These eggs are not completely local--some may be from Denver.
available at
Sunflower Farmers Market
Fassio Egg Farms
from West Valley City, UT
Both white and brown eggs available.
Brown eggs are certified organic, cage free, and veg-fed.
available at
Sam's Club
Sunflower Farmers Market
Reams Foods
Winder Farms
SOURCE SUMMARY
Clifford Family Farm
from Provo, UT
Free Range and Certified Organic
available at
Liberty Heights Fresh
SLC Downtown Farmers Market
Oakdell Egg Farms
from North Salt Lake, UT
Cage free, no hormones or antibiotics, certified organic
available at
Harmon’s
Costco
Winder Farms
from Fassio Egg Farms in Grantsville, UT
Both White and Brown eggs are local.
available by on-line order
Drake Family Farms
from West Jordan, UT
Free range eggs
available at
Drake Family Farm Store located at 1856 West Drake Lane (7400 S)
Rocky Mountain Eggs*
from West Valley City (and Denver)
*These eggs are not completely local--some may be from Denver.
available at
Sunflower Farmers Market
Fassio Egg Farms
from West Valley City, UT
Both white and brown eggs available.
Brown eggs are certified organic, cage free, and veg-fed.
available at
Sam's Club
Sunflower Farmers Market
Reams Foods
Winder Farms
Milk, Butter, and other Dairy
MILK SOURCES
Winder Farms
from West Valley City, UT
Milk delivered in reused glass bottles and free of growth hormones
available by on-line order
Also available in plastic bottles in grocery stores and at Rite Aid.
1%, 2%, skim, whole, buttermilk, half & half, whipping cream
Drake Family Farms
from West Jordan, UT
Antibiotic-free and growth hormone-free Goat Milk
available at
Pioneer Farmers Market
Park City Farmers Market
Murray Park Utah Farm Bureau Farmers Market http://utfb.fb.org/Website/FarmMarketNews.html
Thanksgiving Point Farmers Market
Emigration Market
Whole Foods
Drake Farm Store at 1856 Drake Lane (7400S)
BUTTER SOURCES
Winder Farms
Processed by Gossner www.gossner.com —milk sourced from dairy farms from Delta, UT to Magna Falls(?), ID including Winder Farms milk.
All milk they use is growth-hormone free.
available by
On-line order at www.winderfarms.com
YOGURT SOURCES
Drake Family Farms
from West Jordan, UT
Antibiotic-free and growth hormone-free Goat Milk
available at
Emigration Market
Whole Foods
SOUR CREAM SOURCES
Winder Farms
The contact at Winder Farms stated that their sour cream is actually processed somewhere in West Valley, but I have not been able to learn anything more.
available by on-line order at www.winderfarms.com
Winder Farms
from West Valley City, UT
Milk delivered in reused glass bottles and free of growth hormones
available by on-line order
Also available in plastic bottles in grocery stores and at Rite Aid.
1%, 2%, skim, whole, buttermilk, half & half, whipping cream
Drake Family Farms
from West Jordan, UT
Antibiotic-free and growth hormone-free Goat Milk
available at
Pioneer Farmers Market
Park City Farmers Market
Murray Park Utah Farm Bureau Farmers Market http://utfb.fb.org/Website/FarmMarketNews.html
Thanksgiving Point Farmers Market
Emigration Market
Whole Foods
Drake Farm Store at 1856 Drake Lane (7400S)
BUTTER SOURCES
Winder Farms
Processed by Gossner www.gossner.com —milk sourced from dairy farms from Delta, UT to Magna Falls(?), ID including Winder Farms milk.
All milk they use is growth-hormone free.
available by
On-line order at www.winderfarms.com
YOGURT SOURCES
Drake Family Farms
from West Jordan, UT
Antibiotic-free and growth hormone-free Goat Milk
available at
Emigration Market
Whole Foods
SOUR CREAM SOURCES
Winder Farms
The contact at Winder Farms stated that their sour cream is actually processed somewhere in West Valley, but I have not been able to learn anything more.
available by on-line order at www.winderfarms.com
Baking Supplies (soda, baking powder, etc)
BAKING SUPPLY SOURCES
Arm & Hammer Baking Soda – regular supermarkets*
from Green River, WY
available at
Most grocery stores
*Look for the WW on the box after the expiration date denoting that it comes from Green River, WY.
Arm & Hammer Baking Soda – regular supermarkets*
from Green River, WY
available at
Most grocery stores
*Look for the WW on the box after the expiration date denoting that it comes from Green River, WY.
Produce
PRODUCE SOURCES
This list is not completely inclusive as many stores, fruit stands, and farmer’s markets carry local produce.
Here’s a run-down of some great places to find the goods:
Check out local farmer’s markets at this link.
Liberty Heights Fresh
Whole Foods (look at the little signs—sometimes you’ll find a local treat)
Harmon's Grocery
Craigslist (some people post if they have an overabundance in their gardens)
Mountainview Mushrooms
from Fillmore, UT
They grow White, Crimini, Portobello, and Oyster.
Their White Button mushrooms are available at
Winder Farms
Harmon’s
Farnsworth Cider Mill
from Sandy, UT
Sprays apples for coddling moths
Organically grown pick-your-own available at its Country Store, 11228 South 700 East
Cider available at Harmon's Grocery
Cochran's Produce and Specialty Market
from Ogden, UT
Produce available at 6060 South 1550 East, 801-475-6060
Monday-Saturday, 9:00 a.m.-7:00 p.m.
Closed during winter
Marvin's Garden
from South Weber, UT
356 East South Weber Drive
Call ahead with an order at 801-479-6467
available at Park City, Ogden, and Clearfield markets
Parker Farms Produce
from Hooper, UT
available at
Fruit stand at house in Clinton: 2313 West 1300 North, Saturdays 10:00 a.m.-2:00 p.m.
Order direct by calling 801-540-0277
S & R Fruit
from Alpine, UT
available at Park City, Murray, and SLC Downtown markets
Will start selling from shed at home when peaches come in: 50 N 100 E, Alpine, UT
Sunbridge Growers
from Fairview, UT
Sprouts, microgreens
available at
Cali's Natural Foods
SLC Downtown Farmers Market
Traces
from Salt Lake City, UT
Seasonal vegetables, herbs, edible flowers, limited fruit
available at 1432 South 1100 East, SLC
Weeks Berries of Paradise
from Paradise, UT
available at
SLC Downtown Farmers Market
Murray Farmers Market
This list is not completely inclusive as many stores, fruit stands, and farmer’s markets carry local produce.
Here’s a run-down of some great places to find the goods:
Check out local farmer’s markets at this link.
Liberty Heights Fresh
Whole Foods (look at the little signs—sometimes you’ll find a local treat)
Harmon's Grocery
Craigslist (some people post if they have an overabundance in their gardens)
Mountainview Mushrooms
from Fillmore, UT
They grow White, Crimini, Portobello, and Oyster.
Their White Button mushrooms are available at
Winder Farms
Harmon’s
Farnsworth Cider Mill
from Sandy, UT
Sprays apples for coddling moths
Organically grown pick-your-own available at its Country Store, 11228 South 700 East
Cider available at Harmon's Grocery
Cochran's Produce and Specialty Market
from Ogden, UT
Produce available at 6060 South 1550 East, 801-475-6060
Monday-Saturday, 9:00 a.m.-7:00 p.m.
Closed during winter
Marvin's Garden
from South Weber, UT
356 East South Weber Drive
Call ahead with an order at 801-479-6467
available at Park City, Ogden, and Clearfield markets
Parker Farms Produce
from Hooper, UT
available at
Fruit stand at house in Clinton: 2313 West 1300 North, Saturdays 10:00 a.m.-2:00 p.m.
Order direct by calling 801-540-0277
S & R Fruit
from Alpine, UT
available at Park City, Murray, and SLC Downtown markets
Will start selling from shed at home when peaches come in: 50 N 100 E, Alpine, UT
Sunbridge Growers
from Fairview, UT
Sprouts, microgreens
available at
Cali's Natural Foods
SLC Downtown Farmers Market
Traces
from Salt Lake City, UT
Seasonal vegetables, herbs, edible flowers, limited fruit
available at 1432 South 1100 East, SLC
Weeks Berries of Paradise
from Paradise, UT
available at
SLC Downtown Farmers Market
Murray Farmers Market
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