My ideal Saturday morning is spent at a farmer’s market spreading my money between as many farmer booths as possible. I love the giant zucchinis, the tiny organic grapes, the purple hued potatoes – so fresh the skin rubs right off. Apparently I am not alone in my love affair with the farmers market. The fresh open air market is a growing trend in Southern Utah.
“Farmers markets are sweeping the nation and every great city has a great farmers market. It is the future. People are coming back to their communities and seeing the benefit of supporting local businesses and buying locally grown and produced goods,” says Nicki Richards founder/coordinator of the Downtown Farmers Market at Ancestor Square in St. George. Nicki is also the owner of Painted Pony restaurant in St. George.
For those of us that frequent these markets it is easy to agree with Nicki. There is a comforting sense of community that infuses the vibe of a farmers market. Recently, due to the egg recall, I dumped my store bought eggs in the trash and headed to Cedar City’s small Saturday morning market to buy a carton from the man who has been selling eggs for years to Cedar City residents. Somehow, I felt better knowing the face where my eggs came from. I knew he would be accountable for any salmonella poisoning I would encounter. He is, after all part of my community.
For Nicki the Downtown Farmers Market is a community event that has been thriving for the past three years. “It is not just a place to shop for fresh organic produce but it is a community event. We are centered in the courtyard at Ancestor Square in Downtown St. George. There is a small amphitheatre which is surrounded by grass which is the stage for the live music. We feature local musicians who offer a variety of music from bluegrass, country, Irish music, soft rock and other. It is a wonderful place to enjoy the morning, good music, friendly people and local goods.”
While bustling markets like the Downtown Farmers Market are making their mark on communities like St. George, smaller communities are seeking out the smaller make shift markets for their fresh produce. As more and more people buy their food from market vendors, these smaller market sellers have suddenly found themselves on a sharp learning curve. A few years ago I could buy fresh homemade bread, butter and jam at the farmer’s market in Cedar City -- made up of a few like minded and industrious growers and crafters. This year one of my first visits found these loyal sellers baffled by a visit from a representative of the Utah Department of Agriculture and Food. They were told they would have to meet Utah’s Outdoor Market regulations and obtain vendor permits before they could continue to sell prepared food (i.e. bread, cheese, jams, salsas, cut lettuce).
After operating on a good faith and bake sale type format these small town vendors have had to remove many of their products from their weekly tables – in order to avoid fines. All public farmers’ markets are required to register with UDAF unless all the vendors are selling only fresh, unprocessed, whole, raw and unprepared food items. While meeting state regulations is standard practice at larger outdoor markets throughout the state, these smaller farmers feel confused and overwhelmed by the list of allowable produce. So, while Southern Utah is prime for the growth of larger markets, farmers and vendors must pay closer attention to the safety requirements and regulations of selling food to the public. Hopefully, smaller sellers will observe the booming success seen at larger markets like those in St. George and embrace these regulations so their loyal customers can continue to get their favorite farmer’s market salsa. Many of these vendors like Heather Carter have already begun the registration and application process. Lady Bug Nursery in Cedar City has already implemented these requirements with its vendors. Their market now in its second year continues to see success.
Check out the vendor requirements here.
http://ag.utah.gov/divisions/regulatory/documents/OutdoorMarketRequireme...
No matter what, Southern Utahns will continue to search out their local produce for the simple reason that “When you buy produce at a farmers market you are buying a product that was most likely picked that morning or the night before. It was picked ripe from the vine, which creates a flavor like no other AND you are supporting your local community and economy,” says Nicki.
Once again I agree with Nicki, I along with thousands of other fresh produce lovers, will continue to spend my Saturday mornings holding in depth conversations on growing tomatillos while stocking up on crisp green beans that I know have not been spending days under the grocery store lights. As I walk off giddy with my finds, I will imagine my farmer’s market friends out amongst the curling vines picking each of those lanky green beauties by hand. It is too irresistible.
Below you will find a few recipes perfect for farmers market bounty. Don’t miss the potato salad recipe from our featured Southern Utah food blogger The Little Red Hen.
To find a farmer's market near you check out our list of Southern Utah markets.
A Market Near You.
ESCALANTE
Escalante Farmers Market
Alena Balmforth Cowboybluesutah@aol.com
530 West Main Street Escalante
(435) 826-4577
Market open
Contact Alena if you are an interested grower or crafts person.
Kane County Gardeners' Market
Jana Beebe (435) 644-5543 kcgardenersmkt@hotmail.com
78 S 100 E Kanab, Utah
Downtown Kanab on the lawn behind the Travel Council
Saturdays 9 to 11:30 AM
June 5 thru Mid October 2010
MOAB
Moab Farmers Market
Youth Garden Project Farmer's Market Manager (435) 259-2326
Swanny City Park Moab
100 W. and Park Drive
(435) 259-6467
Saturdays, 8-noon
May to October
SAINT GEORGE
Downtown Farmers Market at Ancestor Square
Nicki Richards info@painted-pony.com
Courtyard at Ancestor Square
2 W. St. George Blvd St. George, UT 84770
May through November 2008
Saturdays 8:00 a.m. to Noon
Cedar City
Lady Bug Nursery
42 South Westview Drive
Saturdays to Noon
August through October
Cedar City Farmer’s Market
2232 N Main St • Cedar City
8 am to Noon
Saturdays , July through October
Slideshow
Ratatouille
By Rachelle Hughes
You can also halve the recipe because this really does make a lot.
1 Tb Olive Oil
1 eggplant cubed
2 medium zucchini cubed
2 medium onions sliced
1 green pepper sliced
1 to 2 med tomatoes cubed
1- 8 oz can of tomato sauce
Dash of cumin (you really need the cumin but don't overdo it)
1 tsp of garlic powder or a little more to taste.
Dash of salt.
Prepare eggplant by peeling and chopping into cubes. Place a layer of eggplant in strainer and sprinkle with salt. Repeat layers and salt. Let sit over a bowl or in sink for 10 minutes. Drain. This process reduces the bitter flavor of eggplant.
Heat oil in frying pan over medium heat. Saute onion 2 to 3 minutes. Add green pepper; saute 2 to 3 minutes. Add zucchini and saute for 1 to 2 minutes. Add tomato sauce, eggplant, and spices. Stir well and cook over medium low heat for about 15 minutes or until veggies are tender/crisp. Stir often but you can cover between stirring.
Serve over rice or couscous.
Swiss Chard Pesto
Swiss Chard is one of the most prolific leafy greens. That is why you see it in big bunches at the Farmer's Market. This is one of our favorite recipes for Swiss Chard. A fresh spread for your sandwiches. Top it with some tomatoes and it tastes like sunshine.
2 Cups lightly packed chard, torn and ribs removed
1/4 cup toasted walnuts
2 tsp fresh lemon zest.
2 Tb fresh lemon juice or 1/2 lemon
1/4 to 1/3 Cup olive oil
1/8 to 1/4 tsp salt
1/8 tsp pepper
1/3 Cup fresh shredded parmesan cheese
Process chard, walnuts, lemon zest and lemon juice until paste starts to form. Gradually add oil and blend until creamy.
Stir in parmesan cheese and salt and pepper.
Store in refrigerator for up to a week or freeze in ice cube trays and then remove and store in plastic bags in freezer. Each cube yields 1 Tablespoon.
Potato Cauliflower Salad
This recipe comes from our featured Southern Utah Food blogger, The Little Red Hen Food Site. It uses one of the plentiful items now available at Farmer's markets -- fresh potatoes.
1 red onion, diced or 1/2 c. diced red onion.
3-4 stalks of celery, finely chopped.
8 medium size new potatoes, diced bite sized.
I cauliflower head, chopped bite size pieces
4-5 pieces of cooked bacon, diced
3/4 cup of mayo
1-2 Tb of country style brown mustard.
1 heaping TB of pickle relish.
Boil potatos until fork tender. Steam the cauliflower. I steamed the bite sized cauliflower pieces in a steaming tray above the potatoes....they cooked up first, then I just took them off and rinsed them with cold water.
In a large bown combine all ingredients and mix well.
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