Utah Farm & Fork Magazine - Summer 2021 by Utah Media Group

Utah Farm Bureau

Summer 2021

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An Easy Way to Buy Local By Ron Gibson, President, Utah Farm Bureau Federation the situation. These farmers and ranchers that I speak of are the ‘salt of the earth’. They are the first ones in the community to offer help to those in need, even when they may be the ones that are in need themselves. So, tonight I wonder, what if they don’t survive? What does our state look like if they are gone? No local milk? Beef? Vegetables? No farmers market? Fresh Utah fruit? Lamb? Wool? Pork? The list goes on and on. Our state would not be the same without our family farms and ranches.

s I write this, it is 11:22 p.m., and I am in Washington, DC. I spend a lot of time here in my role as president of the Utah Farm Bureau. I come here to try and help our nation’s leaders understand the problems, challenges, and opportunities that are faced by farmers and ranchers in Utah – and across the country. I’ve met with many people in Washington who I know love and care for America and our farmers and ranchers. But tonight, as I lay here in bed, trying to go to sleep, I feel different than I have on other occasions. Many of you reading this are not farmers. You are getting this magazine because you have great Farm Bureau insurance or you just love agriculture (I hope both!). But this has been a hard stretch for the family farms that produce our food. Over the last few

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Thankfully, we have been working hard on one solution. Since the beginning of Covid, we have been trying to figure out how we could improve the food distribution chain in Utah, helping local families buy food from local farmers. We asked the audacious question – how can we bring the farmers market to Utahns’ doorsteps? years, we have been through trade wars that will be good for the long term, but crashed our markets, Covid-19 which obliviated our food supply chain, and now the worst drought of the century. I can say firsthand that it hurts. It hurts bad. My family farm has been in our family’s name for 152 years this year. I am the 6th generation farmer, my kids are 7th, and we will welcome in the 8th generation in just a few weeks – and we are pretty dang excited about that! But I wonder, will our farm be around for those generations that follow me? Our mission statement at the Utah Farm Bureau is to “Inspire ALL Utah families to connect, succeed and grow through the MIRACLE of Agriculture.” So, I guess we need your help. All farmers and ranchers need that help. We need a miracle. All over the state, we have animals and livestock that need feed, but we’re having a hard time trying to grow or buy it. We have crops that are thirsty for water. And we have NO control over

Farmers Feeding Utah, Inc. was established to make buying Utah products convenient and reasonable. It kicked off recently with a Utah product only subscription box that will deliver locally-grown items to people’s doorsteps every month. Those interested can subscribe at Box. FarmersFeedingUtah.Com. To help Utahns in need, we are pledging a Miracle of Agriculture Foundation food donation for each subscription. Those who subscribe will also receive exclusive access to an online marketplace where they can purchase their favorite items from the boxes. This feature will launch later in July, adding new products monthly. The best way to help Utah farmers is to buy and eat locally-produced food. The future of Utah family farming depends on it. I don’t want our state to ever be without local food production. Do you?

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CONTENTS

I'm Not a Farmer But ... News anchor shares her family history with food.

Fish Tales: Trout Farmer Shares Fish Stories from Generations on the River

Crazy About Quality

It is All About Connection

Glitz, Glam, and Dinner for the Fam

Six Tips for Planning Menus Around Farmers Market Selections

Sweet Summertime Melons!

Say Otai for Hot Summer Days!

Pat's BBQ: Serving Award-Winning Smoked Meats to Utahns Since 2004

12 32

Food Holidays

Cover photo credit: Caroline Hargraves, Utah Department of Agriculture & Food.

@utahfarmbureau

@utahfarmer

"Our Mission: To Inspire All Utah Families to Connect, Succeed, and Grow Through the Miracle of Agriculture" 9865 South State Street | Sandy, UT 84070 | 801-233-3000 | utahfarmbureau.org Ron Gibson, President, Utah Farm Bureau Federation | Rex Larsen, Vice President, Utah Farm Bureau Federation | Dale Newton, Chief Executive Officer, Utah Farm Bureau Federation | Matt Hargreaves, Managing Editor & Vice President of Communications

55 N. 300 W., Suite #500 | Salt Lake City, UT 84101 | 801-204-6300 | deseret.com | Megan Donio, Publications Manager Utah Farm and Fork is the official publication of the Utah Farm Bureau Federation. ©2021 by the Utah Farm Bureau Federation. UTAH FARM AND FORK (ISSN 1068-5960), August 2021, volume 67 number 3. Published five times per year by Utah Farm Bureau Federation, 9865 S. State Street, Sandy, Utah 84070. Subscription price $10 a year. Periodicals Postage Paid at Sandy, Utah, 84070. POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 S. State Street, Sandy, UT 84070-3205.

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News anchor shares her family history with food and love of grilling when not in front of the cameras By Matt Hargreaves, Editor, Utah Farm & Fork Magazine

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Tell me about your childhood. I grew up in the era where kids would go roller skating, to the mall, arcades and “the sev” (7/11). In third grade, I sliced my thumb with a butcher knife trying to make a tv out of a cardboard box, so I could play tv news. Did you grow up on a farm or have a family garden? I was not born on a farm, but I grew up with a small garden and fruit trees. I begrudged our cherry, peach, and apricot trees because I was the lawnmower, and we had to pick up the fruit before I could mow the lawn. I loved the corn and tomatoes we grew in the garden, but I rarely helped weed. I loved the backyard raspberry bushes and happily picked and ate them!

tah Farm & Fork recently caught up with Nadine Wimmer, though most families know her by Deanie as they’ve invited her into their homes – at least virtually. Deanie is an Emmy award-winning news anchor for KSL television, currently covering the news at 5, 6, 6:30, and 10 p.m. Deannie has been with KSL for her entire career, which began as an intern while a student at the University of Utah. When not meeting deadlines and sharing the news of the day, Wimmer loves the outdoors and we learned has a great connection and appreciation of local food.

You said that food was a big part of your family’s life as caterers. What was that like? Growing up with Distinctive Catering as our family business, food was a serious business. Meat, potatoes and veggies for dinner. Stuffed pork chops and roast beef for after-school snacks. Baby eclairs and mini ham sandwiches in our school lunches. Holidays and special occasions always revolved around good food— and still do! Did you have favorite things to do as a child? Or things you hated doing? I took ballet all through childhood and played the piano, which I loved. I have many memories of working for the family catering business on Saturdays, vacuuming the banquet hall, doing dishes and setting tables with my sisters and brother.

Where were you born? I was born in Holladay, Utah, but have also lived in Sandy and Park City and spent a lot of time in St. George and Bear Lake. Tell me about your family. I’m married to Phil Kirk, and we have two teenage boys and live in Park City. They play baseball and ski and have been swimmers. We like to hang out, ski and go on vacation Do you have siblings? Where do you fit in the birth order? I am the oldest of six children, and I’m close to my siblings and parents. We get together often over delicious meals.

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What type of student were you while growing up? I was a good student, loving English, French, and history. I loved to read so much, my mom would make me stop and go play. Many of us have watched you on television for some time. Is that what you wanted to do when you were a child/teen? Or what other interests do you have? I’ve had news on my radar for as long as I can remember, which included the unfortunate incident with the butcher knife making my own tv. Years later, I went as a teenager to KSL to job shadow. That’s when I really set my goal to come back there and work. Aside from that, I loved ballet, jazz dancing, playing piano, running and playing outside. Please describe a typical workday for me. I go in the late afternoon around 3:30 and start reading scripts and voicing promotions. I anchor the 5, 6, 6:30 and 10 pm news. In between, I set up news stories, interviews, write stories and do social media. I imagine you’ve traveled to many other cities on assignment, are there things you liked to eat that reminded you of home? Or what food do you miss the most from home? That is the beauty of living close to your parents. I eat my favorite food from home every time I get together for extended family meals. Grilled steaks, potatoes, salads.

Do you have a favorite food? I love grilled steak, salmon, salads, roasted vegetables, pizza and dark chocolate How would you classify yourself from an eating standpoint? Are you an omnivore (someone who eats any and everything), an herbivore (someone who just eats plants), someone on a paleo diet (just meats and dairy products), or something else? I eat about everything, just lots of it! I love to eat! Is there a restaurant in Utah you like to go to? Lots of them. On work nights, I usually go every week to Crown Burger.

What’s the best meal you’ve ever had? And why? My parents' Sunday dinners – good food and made with love! What was the favorite meal/food you ate growing up? Or what food memories do you have from your childhood? The same thing that it is now, steak, potatoes, vegetables, corn on the cob, crusty bread and my favorite whipping cream cake that my mom makes. Have you visited a farm/ranch or farmers market in Utah before? I always go to farmers markets in the summers. Nothing better than fresh peaches, berries, tomatoes, corn and artisan bread. 10

Do you like to cook or is someone else the main cook? If yes, what is your go-to meal/ dish/recipe? I like to grill, but I’m not a very proficient cook and I rarely bake. If you don’t want to cook anything fancy or elaborate, what is your basic comfort food you like to eat (no shame!)? Salads or I use my George Foreman grill to panini a sandwich. I love a good sandwich! Do you have a favorite recipe? No, but I often use my dad’s grill marinade. We grill year-round. We even shovel a path in the snow to get to the grill and I have a “grill coat”!

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FISH TALES: Trout Farmer Shares Fish Stories from Generations on the River By Matt Hargreaves, Editor, Utah Farm & Fork magazine

ARADISE – When you work in a community as aptly-named as Paradise, and spend your days along a beautiful, lazy river, is it really considered work? For Grant White and the folks behind Sportsman’s Paradise, the story of hard work and constant innovation is a fish story you can definitely believe! Visits to the fishing lodge in south Cache Valley that sits alongside the Little Bear River are certainly breathtaking, but they don’t tell the complete story of how the pastoral getaway got this way. Many would be surprised to know that in the not-too-distant past, Grant White and his family were the 3rd largest private processor of fish in the country. “We were selling about 7.5 million pounds of trout at one time. We sold straight to consumers, to wholesalers, to casinos and restaurants. We never had enough fish,” White said. “There’s just something of a mystique about Rocky Mountain trout. We would catch fish early in the morning, process it and take it down to Salt Lake City, put it on a flight to Atlanta, and they would be

serving it that night at a restaurant.” But as with many family businesses, it didn’t start a huge success from day one. Instead, it was the continuous improvement and sacrifice from generations’ previous that paved the way. In the 1860s, Grant’s Great Grandfather, Barnard White, settled in the southern end of Cache Valley and raised sheep and cattle along the Little Bear River, along with a small family dairy. Eventually, Grant’s grandfather began taking fish caught in the river and sell them to the original Lamb’s Grill in Logan, and the business grew from there. Additions came to the property, including the building of raceways (rectangular basins used for inland aquaculture) for the fish, as well as elsewhere on the farm, where the family would go on to raise turkeys and pigs, along with the existing animals. But it was the fish and cattle that the family focused on. Having recently completed full-time service with the army in 1979, the family was growing the business and had been selling almost 1 million

pounds of fish a year. After Grant bought the farm in 1983 with his father, they had increased production to 7.5 million pounds. Nothing it seemed could go wrong – until something Grant couldn’t even see threatened to dry up the business. With contracts for hundreds of thousands of fish, the family received word in 1988 that whirling disease had been detected in waters that connected to theirs. This disease is caused by a microscopic parasite and is so named because once fish are infected by the parasite, they begin to swim erratically and have difficulty breathing. Other signs can include having a deformed tail and a twisted spine. Despite the disease proving fatal to approximately 90 percent of fish, the Utah Division of Wildlife Resources says the parasite does not infect people nor is there any risk to human health, even if someone were to eat a fish with the disease. The diagnosis just about proved fatal to the White’s business as well. With disinfection of the waterways taking away the family’s fish, Grant decided to take the business in a new direction.

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They destroyed the hatchery and started converting the land and streams back to how they looked back in the 1800s, changing the model the business they had been working under. With a little convincing from some friends, Grant decided to move the family business from a commodity – selling fish wholesale – to a valueadded product. They began to sell the experience, not just the fish. Adding on pieces at a time as he could afford it, Grant White expanded on buildings on the property to make it more of a destination and fishing club. In 1997, they began selling memberships to the fishing club and the experience families were having was proof Grant was on the right track.

Sportsman’s Paradise is a favorite among golfing stars. Grant has hosted the likes of Fuzzy Zoeller, Mark O’Meara, Hale Irwin, Craig Stadler, Johnny Miller, and among the great of them all, Jack Nicklaus. Despite the popularity, local customers have always been welcome, with many coming to spend quiet time on the river or to buy boxes of frozen fish to take home. Summer is the busiest time at the ranch, and it has been a welcomed relief for White. The return of events and retreats was needed after virtually all of that business had been wiped out due to cancellations from Covid-19. Grant was a one-man shop for much of the time of expansion but has welcomed family help and

“Their experience was amazing,” Grant said. “People would come up here that worked in Salt Lake City, and leave rested and relaxed.” White priced the memberships to cater to a variety of people, from personal memberships for $760, to family and corporate memberships at $1,370 and $2,640 respectively. They’ve become so popular that Grant had to cap the memberships and now has a waiting list. Guests come to fish for a large variety of trout that populate the streams, including rainbow, brown, cutthroat, cutbow, steelhead, tiger, splake, golden, and Kamloops. In addition to the memberships, the family got into the corporate events business, for companies looking for a different experience when getting away. From events featuring management consultants, multi-national organizations, weddings, and family retreats, Grant White has hosted them all. As more guests came, they wanted to stay longer and so Grant built cabins to accommodate. While staying over and spending more time, the guests also needed something to eat. So, Grant began serving up his own product to groups that came. “I became my own biggest customer!” White said. The opportunity to unwind, fish and relax with friends, and share stories over a great meal has attracted its fair share of high-profile guests as well. In addition to Hall of Fame basketball legend Karl Malone to entertainers like country recording artist Michael Martin Murphy and Jackson Hole’s Bar J Wranglers, White’s

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plans to eventually have his daughter take over the business. With the added help, Grant has focused on additional priorities for the land and water, including conservation projects and work on the family’s complimentary hunting business. During fall and early winter, guests can come experience hunting for partridge as well as willy ring-necked pheasants. But the fish and his customers’ experiences remain Grant’s top priorities. With the guests flocking to the ranch and the streams that crisscross the land teeming with fish, it could be easy to pass judgment and think it was a natural progression of the business. But changing your business is hard. Through the ups and downs, Grant White and his family’s efforts have definitely made this corner of Cache Valley their piece of Paradise.

Crazy About Quality By Sarah Witt, Western AgCredit

cFarland Family Farms, located in West Weber (near Ogden), is known for their delicious sweet corn and currently operated by Kenny and Jamila McFarland. They have been growing produce with a focus on a direct-to-consumer market since the late 1980s. Kenny’s father, Layne, took the initial jump into vegetable production when he left his job as a software engineer to return to his roots on the family farm and started raising produce. “This was all back before it was cool to be a small-time, local produce farmer,” said Kenny. Layne actually grew up with the farm as a dairy, but the family sold the cows and Layne slowly converted the cropland to grow vegetables. In 1988, he grew his first produce crop - one acre of sweet corn. At harvest time, Layne put corn in banana boxes, went up to the historic fruit highway in Box Elder County, and started selling corn out of his truck. As the farm and his children grew, Layne’s return to agriculture became a family affair. His wife, Laura, would drive the harvest truck and their kids would pick corn. “We’d pick until like noon, load up a truck, go somewhere and then sell it,” said Kenny.

One thing Kenny learned from his father was the importance of growing a quality crop. “My dad is crazy about quality,” said Kenny. “He taught me that just like real estate is about location, location, location, in the produce business it’s quality, quality, quality. The only thing that matters is quality because it just sells itself if you have good, consistent quality.” Striving to be Their Best Today, the McFarlands benefit not only from Layne’s passion for quality produce, but also from the sacrifices of prior generations as they continue to pioneer new approaches. “My McFarland ancestors came here to West Weber in 1859 and broke the ground, took out the sage brush and built canal systems off of the Weber River,” Kenny said. “They actually lived in mud dugouts for the first two winters trying to get things going.” They use that same canal system to power their drip irrigation to this day. “It’s a huge process to get it going,” Kenny said. “I’ve got a crew out there planting and I’ve got a crew coming right behind putting on all the connectors and the valves. You also have your pumps to set-up and everything.”

Although the system is labor intensive and somewhat costly to put in every year, the McFarlands are certain that the drip system yields a return worth the investment. “We’re on track to have 80% of our farm in drip irrigation in 2021,” said Kenny. “We’re using a lot less water and using it more efficiently. My yields are a lot better with drip.” The evolution of the family farm from alfalfa to produce has been a process. “Over the last 10 years, we’ve been slowly transitioning out of alfalfa, and now we only rotate with produce crops,” Kenny said. “We raise around 275 acres of produce including sweet corn, onions, pumpkins and winter squash. One of our fields is dedicated to the produce stands we do, so it has tomatoes, cucumbers, peppers, zucchini, beets and beans.” The McFarlands don’t believe there is a specific variety that produces the best corn, so they plant several to have early and late varieties. For Kenny, it’s all about caring for each crop and not skipping steps. “We grow between 10 and 12 varieties of sweet corn every year because they come out with a new variety every year and we’re always trying to plant

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the best variety that we can find,” Kenny said. “It’s honestly more about how you take care of the crop than the actual variety of corn, as far as the end result and the taste. It starts with your fertilizers, consistent watering and making sure there’s no compaction so it’s a nice, tall ear.” The McFarlands are progressive and continue to try new methods to increase yield and best utilize resources. “We’re experimenting with double cropping right now because sweet corn is such an early crop, the ground sits the rest of the year and rather than go out and try to find more acres to expand, we’re just going to try to be smarter with the ground that we have,” said Kenny. “A field planted in sweet corn in the spring was planted into a pumpkin patch in the summer, and the pumpkins were ready to harvest.” Since growing produce is so labor intensive, the McFarlands are grateful for the skilled workers that come from Mexico every year to work for them. They have a lot of returning workers, and value their relationship with them. Growing up selling corn, it seemed like a natural progression to open produce stands in Logan while attending Utah State. “When we got married, we were [going to school] at Utah State, and so we opened up some stands up in Logan and that’s what he did over the summer,” said Jamila McFarland, Kenny’s wife. “[Kenny would] come down and help his dad get everything harvested, and then take it up to sell.” Expanding the Business After graduation, Kenny and Jamila moved to West Weber and the farm stands became their niche. Today, they run five stands in Weber County and three in Cache County. They also run a pumpkin patch near their home called Farmer Mac’s Pumpkin Patch. Jamila organizes all of the retail stands, including solidifying the location, obtaining permits, designing the stands, coordinating product delivery, and hiring and supervising employees. Originally from Taylorsville, farm life has been an adjustment for Jamila, but she has taken to it.

provide additional training and ensure the stands are well-organized. The workforce at their stands typically consists of local high school students. Organizing and training the approximately 40 employees that work the stands can be a challenging task, but the rewards are also great. “We have really good help at the stands, and they get better every year. The ones that come back develop their public speaking skills and their confidence,” said Jamila. One thing they really focus on in their retail business is the connection to the farmer. Each morning while their stands are operating, Jamila prepares a list of the produce that will be in the stand that day along with the source of the produce. The majority of the produce is grown by the McFarlands but they are always transparent about the origin of the food that they sell direct to their retail customers. The McFarlands use social media, signs and wordof-mouth to market their produce, and their sweet corn keeps people coming back. “Our sweet corn is excellent, and people come from miles for it,” said Jamila. Currently, the McFarlands sell about 25% of their produce through their stands, an increase from around 10% of their crop being sold through their stands a year ago. “We did more stands and they just did better because of the pandemic,” said Kenny. “I think people really enjoyed buying their produce straight from a farm.” The balance of their crop is sold through grocers such as Associated Foods, Winco and Harmons as well as to other farm stand owners to resell at their own stands. The McFarlands are working towards increasing their direct-to-consumer distribution capacity. “As we expand, we’re going to be expanding our retail. That’s where our main focus is right now,” said Kenny.

“It’s been a learning curve for me, but it’s a good place for me,” said Jamila. “We kind of tag team the stands. Kenny gets the product to the stands and I manage the employees.”

Working with consumers that love their product is very rewarding, and they are grateful to have the opportunity to provide fresh, quality produce to their customers.

At the beginning of the season, Jamila trains new employees on how to operate the produce stands, and she visits stands throughout the week to

“The appreciation that you get as a farmer is when customers are crazy about your product, that’s the number one thing that we gain from the stands,”

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said Jamila. “They’re obviously not our biggest income maker, but people wait in line on opening day, they’re calling asking us how many more days and they count down the days with us. They are crazy about our sweet corn and it makes it so much fun for us.” The McFarlands love what they do and look forward to continuing to provide quality produce to their customers as they adjust to the changing agriculture landscape as land becomes scarcer. “We’re going to have to adapt over the next 10 or 20 years,” Kenny said. “We’re just going to have to adapt as we go and if we need to be a farm that only farms 50-100 acres that’s all a hundred percent retail, that’s still a sustainable farm. We can still do very well that way.” You can find out more information about the farm and the different produce available at mcfarlandfamilyfarms.com as well as on Facebook and Instagram. This article was produced by Western AgCredit and originally was published in its magazine, FenceLines.

IT IS ALL ABOUT CONNECTION By Susan Furner, Vice President – Consumer Engagement, Utah Farm Bureau Federation

heard a story on the news the other day that illustrates the importance of connection.

The news report was about a former Uber driver that earned her bachelor’s degree and credited a generous passenger she met in 2018 for making it possible. Latonya Young, a single mother of three, was working late one night to earn money to pay her utility bill. That night she picked up a passenger, Kevin Esch, and shared that she had dropped out of college after struggling to pay tuition and how she wanted to be the first member of her family to earn a degree.

When they arrived at Esch’s destination, he gave Latonya his number and asked her to let him know about her enrollment in school. He left a $150 tip to cover her utility bill.

What if Kevin got into the car and spent the entire Uber ride on his phone? What if Latonya hadn’t shared her dream to be the first member of her family to earn a degree?”

When Young tried to re-enroll at Georgia State, she found she had a $700 outstanding balance. She told Kevin about it and without her knowing it, he paid off the debt.

Latonya wasn’t afraid to open up and talk about what was happening in her life. Her vulnerability opened the door to a new friendship.

Young worked three jobs to make it happen and also received financial aid from the Jeanette Rankin Women’s Scholarship Fund. In May of 2021, she earned her degree in criminal justice from Georgia State and is seeking a job as a parole officer. She’s also writing a book, From Broken to Blessed.

Connection comes naturally to some people and can be harder for others who are uncomfortable about opening up. But the truth is, when we are willing to be honest and vulnerable it opens the door to empathy and connection.

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Humans are all about connection. From our daily interactions with family to meeting new people around the globe, we all crave it. Food is something we all have in common, and it is a great vehicle for connection. How Does Food Connect Us? We all eat and we all have experiences around food. The power of food to help us connect is amazing. Food helps us share our culture and heritage. It can bring us comfort and it can help us celebrate. We catch up with old friends and make new friends over a meal. Food can be at the center of family traditions and food can be the topic of our conversations. I caught up with some farmers to ask them about their connection with food and how food has helped them make connections with others. Family Traditions and a Sense of Belonging Sarah McMullin O’Gwin was 15 years old when she started selling fruit from her family’s orchard across from the high school in Payson. As early as she can remember, her mother would take her and her siblings to the orchard to work and they would sell peaches from their wagons.

“I had the opportunity to learn how to talk to people at a young age,” Sarah reflected. “At the market, you meet a lot of really good people. People who work hard for their living. I got confident in conversing with people. I was taught at a very young age to be respectful of others and treat everyone as equals.” In Sarah’s opinion, the secret to connecting with people is to take an interest in them and remember them. When you do, they take an interest in and remember you. Howard Creer, Sarah’s elementary school principal, took an interest in her when she lost her mother at an early age. Creer and his wife Joy regularly visited her at the farmers market and bought peaches to bottle. When they were unable to can peaches for themselves, Sarah started bottling their peaches for them. When Sarah’s health did not allow her to can the peaches, her cousin Angie continued the act of service. At Mr. Creer’s funeral, his children mentioned how much he appreciated this act of kindness over the years. Sarah was diagnosed with cancer when she was 19 years old. She remembers one summer when she wasn’t able to help at the farm and how hard

that was for her. It’s more than just a farm, to Sarah it’s a safe haven. For three or four summers, Sarah chose to be on a diet for her health and she couldn’t eat fruit. “It was so hard not to eat fruit from the orchard," Sarah reminisced. "I remember at the end of that diet, I cried when I ate a peach fresh off the tree. I was so grateful.” Growing fruit on their multi-generational farm has bonded the McMullin family. Sarah grew up working alongside her parents, aunts, uncles, and cousins and everyone had a part to play on the farm. “I have so much love and respect for my family. It’s a great thing to work side by side with people you love at something bigger than yourself.” Sharing Our Heritage and Culture Roberts Family Farms has been a vendor at Utah Farm Bureau’s Murray Farmers Market since it opened in 1981. Deven Roberts along with his wife, Michelle, and their children have all worked the booth and have made lifelong

Deven Roberts (left) from Roberts Family Farms in Layton. Sarah (McMullin) O'Gwin (far right), from McMullin Orchards in Payson.

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Left: Tamra Annett (center) originally from Sanpete County, now works for the Utah Department of Agriculture & Food

At its earliest beginnings, America was built on agriculture. Farmers worked their ground and started working together to provide food sources. Communities were built and began to thrive through food production. Tamra explains, “Today we have decreased personal farm experiences. Smaller farms have done a great job of reconnecting communities with some type of farm experiences. They are connecting with their consumers.” Helping farmers tell their stories and realize their entrepreneurial dreams is what drives Tamra. “Striking up a conversation about Utah crops is simple and connects farmers and consumers,” Annett says. Tamra likes to share seasonal crop information such as when cherry season is on and that it will only last for three weeks, or the first crop of Utah sweet corn is ready.

friends with their regular market customers. The Murray Market has a very diverse customer base which gives the Roberts an opportunity to talk to people of many different nationalities. “Sometimes we don’t even speak the same language, but we are able to connect through food,” Roberts reflected. When we talk to people outside our usual social circle, encountering lives and worldviews that are different from our own, our understanding and friendships grow. To Deven, building friendships is one of the fun things about being at the market. For example, the Roberts have built a friendship with a family from Russia. Deven and his friend, Natasha, exchange recipes and ideas on how to prepare the vegetables grown on Roberts’ farm. Natasha shared her recipe for Borscht which is a beet soup common in Eastern Europe. It is typically made using beets and combining meat or bone stock with sautéed or boiled vegetables like cabbage, carrots, onions, potatoes, and tomatoes. Take

some farm-fresh beets and combine them with a favorite family recipe and they made a connection. Food Starts Conversations Tamra Annett grew up in Spring City on a lambing and ewe farm. She was raised on garden vegetables, and grass and grainfinished beef, lamb, and pork. In high school, she remembers hearing about New Zealand and Australia-grown wool and wondered why anyone would import wool when they could buy local wool. That thought and years of education brought Tamra to the Utah Department of Agriculture and Food. She is a marketing specialist for Utah’s Own and connects consumers with local farm-fresh food. Tamra believes food is a common connector—it’s breaking bread together at business meetings, family gatherings, or catching up with friends over lunch. Food helps create memories and stirs feelings of nostalgia.

Another conversation starter is how Utah’s micro-climates make specific areas of the state prime growing spots for certain crops. Utah Lake contributes to Utah County’s micro-climate that is excellent for growing tart cherries, peaches, and apples. On the flip side, there are also areas in Utah that aren’t suitable for growing crops but are perfect for grazing cattle and sheep. To Tamra, talking about local food is a joy and a privilege. Stop and think about the number of strangers you brush by every day. Maybe it’s the man standing in line behind you at the post office or a farmer at a roadside stand. Maybe it’s the teenager that walks by you carrying his skateboard or the driver of the next Uber you get in. Every day we are presented with opportunities to connect with new people. We all share something in common, so challenge yourself to have a conversation with one stranger every week. All it requires is a little bit of courage.

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PHOTO CONTEST

UTAH FARM BUREAU 2021 PHOTOGRAPHY CONTEST C

alling all shutterbugs! After a year’s absence, it’s time once again for the annual Utah Farm Bureau photography contest, when you or someone you know can share your best pictures with the entire Beehive state, and possibly win a cash prize. So charge your camera & phones and get your artistic eye ready for a great season of photography! As always, rural settings and rural lifestyles are welcomed themes for all submissions, but we welcome photos that showcase growing & enjoying food, and the connections we have all with food. Because of the break caused by Covid 19, we will open this year’s competition up to photos taken from 2019-2021.

As in years past, we’ll have three categories. Utah Farm Bureau’s panel of judges will select the winners of two categories, “Kids in the Country” and “The Miracle of Agriculture”. “Kids in the Country” is for photos involving youth, children, or families. “The Miracle of Agriculture” is a broad

category that will include photos showcasing the work of producing and growing food and fiber in Utah, as well as eating and celebrating life through food. In short, show us how you’re connected to food!

year’s deadline is September 1, 2021, and is limited to Utah Farm Bureau members and their immediate families. Photography contest rules: 1.

The third category is simply called “BeUTAHful.” This is a “People’s Choice” may vote for the best image of Utah that showcases agriculture, rural life, and beautiful landscapes. The winner of this category will be decided by a fan vote on social media of five finalists. The finalists will be chosen by the Utah Farm Bureau’s panel of judges. The finalists will be announced on social media in October, and fan voting will take place beginning November 1, 2021. More details on voting will be announced in the Fall Utah Farm & Fork magazine. Winners will be announced in the December 2021 Utah Farm & Fork magazine, with each category winner receiving $100. DETAILS & INSTRUCTIONS Are you ready to submit your photos? This

Digital entries are preferred and should be emailed to matt. hargreaves@fbfs.com. For publication purposes, photos must be at least 1024 x 768 pixels or higher. Print entries may be mailed to: Utah Farm Bureau Attn: Matt Hargreaves 9865 S. State Street Sandy, Utah 84070

A stamped, self-addressed envelope needs to accompany your print photo entry if you want to photograph returned. Include a brief description regarding the entry, plus the participants' name, address, telephone number, and valid Utah Farm Bureau membership number.

Those submitting photographs agree to hold harmless and release Utah Farm Bureau Federation (UFBF) staff, officers, and affiliated entities from loss, claim, injury, damage, or expense. UFBF may, without offering any consideration to or obtaining permission of its submitter, use any such photograph for any purpose, such as publishing it in Utah Farm & Fork magazine, use on UFBF’s website or social media, or reproducing it for other UFBF use. utah farm & fork

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Glitz, Glam,

AND DINNER FOR THE FAM By Matt Hargreaves, Editor, Utah Farm & Fork Magazine

ith more than 3,000 tv segments to her name, food media personality Jennifer Burns has a passion for sharing her love of good food and turning mealtime into fun time. In between her busy schedule appearing on ABC 4 television, we caught up with Jennifer to get her thoughts on some of the biggest trends in food and why she cares so much about making it easy to eat good food. Q. Tell us about how you got involved in cooking? Have you always had a love of cooking? A. I remember being very young, maybe 4 or 5, and helping my grandmother scoop cookie dough onto a baking sheet while standing on a chair in her kitchen. I also remember my mom showing me how to make different dishes while growing up and laughing together. Those times were filled with such love, joy, and quality time. Everyone always gathers in the kitchen, so the way

cooking was introduced to me is that it was an enjoyable activity that brought the family together. It was not a chore, yet fun to make the dishes, and always a delight to EAT them together! Q. Do you have any professional training or are you self-taught? A. Actually, I’m self-taught by the wonderful influences of my mother and grandmother. I come from a TV and sports background. When I was working in those industries, at the end of BUSY days, I would go in my kitchen, put my head down and chop and it was a stress relief. The issues and my “to-do” list were not on my mind anymore. I was living PURELY in the moment and enjoying the process. Cooking has always been a creative outlet and a passion of mine personally, so a few years ago, I made it a big part of my professional life. Q. What was the inspiration to get involved in food media/tv? A. Mostly, I wanted to share my love of food, 20

cooking and to encourage others to look at it as “more fun” and a creative process. My first cooking TV show was called “Cooking Delight”. It was a high-energy, “party in the kitchen” with celebrity guests, live music, and a live studio audience. I also have a cookbook of the same name. They were both created with the hopes of inspiring others to “Be an Artist in Your Kitchen”. I sold that show and have gone on to host travel and food shows since then. Q. What is your favorite thing about your work or about working with food? A. I love sharing my passion for cooking and recipes with others! I probably write and create 4-6 recipes per week because I genuinely enjoy it. I can’t draw a stickman to save my life, so cooking is to me, what going into a studio and painting on a blank canvas is to an artist. Funny enough, I encourage others to NOT follow recipes, yet make them your own. If you know how to pair proteins, vegetables, and different ingredients with citruses, herbs, spices, seasonings, and oils, you can look in your refrigerator and pantry and create your very utah farm & fork

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own masterpiece! Let my recipes give you good ideas, but add, take out, change the ingredients that work best for your taste buds and those you cook for. Q. What is your least favorite thing about your business? A. I do not know that there is really a least favorite thing about my business because I get to deal with food and good people. What is not to love?! I will say that my least favorite form of cooking is baking. I really admire all the great bakers out there, but you have to follow recipes to a tee, and I have more fun creating new dishes and not necessarily following recipes. Doubtful I have ever made the exact same dish twice! Q. What inspires your recipes? A. I get so much inspiration from others and that includes chefs when I dine at restaurants to cooking shows and social media/Instagram with all my foodie friends and followers. I’m mostly inspired and excited by fresh ingredients and cooking with produce in season! This August and September, I will definitely be cooking with corn, berries, zucchini, beans, onions, cucumbers, peppers, tomatoes, peaches, and plums for sure. One of my favorite places on earth is a farmer’s market. I have such admiration for farmers, ranchers, and local growers, so I want to support their hard work, efforts and enjoy the fruits of their labor (no pun intended). I am very appreciative to get my hands on fresh and local goods, especially understanding the intense work and labor that it took to create those. When I get home and unpack my market finds, it is exhilarating and makes my imagination run wild! Q. Are you seeing trends or more requests for certain kinds of recipes? A. There are always trends in the food industry that seem to come and go in phases. Everything from popular dishes that tend to hit most restaurant menus when they are “hot” (avocado toast, spicy fried chicken sandwich, certain cuts of steaks, etc.) to popular diets at the time (keto, etc.). A lot of food trends are adopted by what is going on in the local community and the world. Everything from shortages, supply chain issues, and being a great year for a particular crop – therefore lowering costs, making it readily available and everyone wanting to buy and use it. The type of recipe requests that I receive the most are easy recipes using fresh ingredients. I think simple is best, but I am all about a lot of flavor! Q. What part of cooking is your favorite? Main dishes? Grilling? Desserts? etc. A. I love appetizers! When we have family or friends over, it is my favorite thing to put out a utah farm & fork

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variety of small bites, then everyone gets to taste and experience SO many different flavors and textures! I also like sharing a variety of recipes between main dishes and side dishes that are prepared in a variety of ways because everyone has different taste buds and preferred methods of cooking. It’s about creating, eating and offering the recipes to a variety of dishes to strike a good balance. Now, I will tell you that I love my Traeger Grill and am exploring more ways to grill and smoke on it! I am a BIG outdoors person and LOVE to be outside, so outdoor grilling is a natural happy place for me. Q. What is your favorite thing that you make? A. I go in phases on that one. I will get into routines, like everyone else at times, and crave the same dish in different versions for a while. I am on an omelet (with a variety of sautéed veggies and proteins) served with fresh pico de gallo and microgreens on top, kick right now. My husband can also make a mean omelet and different breakfast meals! I love to cook, but who does not love to be cooked for at times?! Honestly, I crave different foods, so anything from hearty spaghetti with meatballs and comfort meals to beef or chicken with veggies, rice, or noodle bowls to lightening up with fresh salads to tacos. All of a sudden, I am hungry! Q. What is the most challenging thing you make? A. I do like to challenge myself with different, maybe “fancier”, dishes at times. Last Christmas I made Beef Wellington for the first time, and it came out GREAT! That is always a fabulous feeling of accomplishment when you try making something new and it works out well. Then, you get to reap the rewards of enjoying it! Q. Do you have any tips for others who are wanting to become better cooks or more adventurous cooks? A. Absolutely! To become a “better” cook, it simply takes practice and pushing yourself out of your comfort zone. We get in the ruts of taco Tuesday, meatloaf every Wednesday, etc. Branch out and try new recipes, but ALSO, it is fun to switch up your current recipes with new flavors. For instance, I love taking a regular dish, such as burgers, and making “Italian style” or “Mexican flavored” burgers. Add and adjust the necessary spices, herbs and ingredients to the same recipe that you usually make and you have a whole new dish, but with a twist! Mostly, have fun experimenting, practicing, and trying new things. Q. Do you like to connect with farmers and ranchers/those who grow our food? If so, describe that. 21

A. I absolutely do! My grandparents had a farm in Wisconsin that my mom was raised on with her siblings. As mentioned, I have such an overwhelming admiration for farmers and ranchers with the HARD work, time and efforts that they put in every day. Utah Beef Council has been one of my sponsors for eight years. I host weekly TV cooking segments for them creating recipes using beef products and I use some of their recipes

Corn on the Cob, Bean and Pepper Salad

• 3 corn on the cob, grilled or cooked • 2 cups green beans, trimmed, cut into 1” pieces • 1 large bell pepper, any color, cored, seeds removed, diced • 1 cucumber, peeled, diced • 1/2 cup red onion, diced • 2 large tomatoes, seeded, chopped • 1 small jalapeño, diced (optional) • 1/4 cup loosely packed fresh cilantro or basil leaves, chopped • 1/3 cup feta or goat cheese, crumbled • 1/4 cup red wine vinegar • 2 tablespoons fresh lime juice • 3 tablespoons sugar or honey • 1 garlic clove, grated • 1/3 cup olive oil • Salt and Pepper, to taste

Remove corn from the cob. Boil green beans for 2-3 minutes. Drain; immerse in a bowl of ice cold water. Drain. In a large serving bowl, combine the corn kernels, green beans, bell pepper, cucumber, red onion, tomatoes, jalapeno, if using, cilantro or basil, feta or goat cheese, salt and pepper. In a medium bowl, whisk together the vinegar, lime juice, sugar or honey, garlic, olive oil, salt and pepper. Add to salad mixture; toss together. Cover and chill for at least one hour before serving for best flavor. Recipe by Jennifer Burns IG @jbcookinghost

(www.utahbeef.org) on the show. Those segments air every Monday on ABC4 on the 12:30 pm-1:00 pm show. I have learned and continue to learn a lot from them and their support of farmers and ranchers. I also worked with Utah’s Own in the past hosting weekly TV cooking segments creating and showcasing different recipes each week using local Utah grown/manufactured products.

by farming ingenuity and innovation with new crop creations and the processes in which they are made. The more we know, the more educated we are, the more we can make the most sensible and smart decisions.

Q. How important is it for you to know where your ingredients come from and why? A. It is incredibly important to me to know where my food comes from for a multitude of reasons! If I have a choice to buy a product from a local producer as opposed to a non-local producer, I am going to go with the first option, even if I have to spend more dollars. By buying locally, it not only helps the farmers, ranchers, and local businesses, but it keeps the dollars in our state, which strengths our Utah economy and improves our communities. I also want to choose high-quality, well-produced, fresh foods. What we put in our bodies is a direct correlation to feeling good and being healthy. That is an important factor to everyone.

Q. Why are there so many social media/blogs/ websites/tv shows devoted to food? Why do we care so much about it? A. That is a good question, and the popularity is only continuing to grow. The pandemic increased everyone’s desire to learn to cook; some out of interest and some out of necessity. My personal thought process is that we are overwhelmed with our busy day-to-day lives. Food and eating is a fun and happy place for most people. We are all drawn to things that make us joyful and feel good. I love to sit down and watch a cooking show or read a cookbook. Maybe look online at different cooking websites or get on Instagram to see what my foodie and chef friends are dishing up. I think there are millions of people that feel the same way and enjoy those activities! It is relaxing, interesting, while also motivating.

Q. What is one thing you wish you knew more about when it comes to agriculture and those who grow our food? A. I am always wanting to understand the growth process and the history of foods. Also, fascinated

Q. What importance is there for sitting down and eating with family? Why do you think eating together is such a social activity as well? A. I think it is one of the most important things to do with loved ones and friends. Some of my most

• • • • • • • • •

Farmer’s Market Pesto Pasta with Steak • 1/4 cup canola oil • 2 small zucchini, cut into 1/4” slices lengthwise • 2 small yellow squash, cut into 1/4” slices lengthwise • 1 small white or yellow onion, cut into 1/2” slices • 2 medium bell peppers, any color, cored, seeds removed, quartered • 2 corn on the cob, husk and silks removed • 1 lb. flat iron or sirloin steaks • 12 oz. penne pasta • 1/2 cup parmesan or asiago cheese, grated

1 cup cherry or grape tomatoes Salt and Pepper, to taste Pesto 1 large cilantro or basil bunch (about 4 loose cups) 2 garlic cloves 1/2 cup parmesan cheese, grated or shredded 1/4 cup crushed pine nuts, almonds, walnuts or pecans, toasted 1/3 cup olive oil Salt and Pepper, to taste

Preheat grill to medium heat. Brush oil onto the zucchini, yellow squash, onion slices, peppers and corn on all sides. Season with salt and pepper. Grill veggies for 8-10 minutes or until softened, turning a couple times to cook evenly. (Note: Rotate corn when kernels deepen in color- usually 2-3 minutes.) Place vegetables on a platter. Once cool enough to handle, chop vegetables and remove corn kernels from the cob. Season steaks with salt and pepper. On a greased grill over medium-high heat, cook steaks to desired doneness. Let rest on a cutting board for 5 minutes. Thinly slice. Prepare the pasta according to package directions. Drain. Set aside. 22

cherished memories growing up were Sunday family dinners, which are now ever-lasting precious memories. From a social activity standpoint, I absolutely love having dates with my husband, as well as going out with family and friends and supporting local restaurants. Sharing a meal is an activity that brings people together. It is a way to connect with new people and to stay connected with those we care about. Q. What message do you try to share with your readers? A. Cooking can be a creative and fun outlet and activity, not a chore. Food brings people together to create magical moments where memories are being made over sharing meals. Also, to be educated where your food comes from and how important it is to support local farmers, ranchers and food producers. Let’s educate ourselves and make food purchasing choices and decisions that help locals and build stronger communities. Now, go be an “Artist in Your Kitchen!” Readers can connect with Jennifer on Instagram (@ jbcookinghost) or her website, www.HostJenniferBurns. com.

For the pesto: In a food processor or blender, add the cilantro or basil (reserve a few sprigs for garnish), garlic, parmesan cheese, nuts, oil, salt and pepper. Blend to desired consistency. (Note: Add additional oil for a smoother version.) In a stock pot or Dutch oven over medium heat, add cooked pasta, the cut up veggies and corn kernels and 1 cup of pesto. (Note: Store any remaining pesto in a sealed container and refrigerate.) Mix well. Cook for 3-4 minutes or until heated through. Stir in cheese and tomatoes. For each serving, place desired amount of the pesto pasta and veggie mixture on plates, top with sliced steak. Garnish with basil or cilantro leaves. Serve immediately. Alternative cooking method: Chop the veggies and remove corn kernels from the cob. Saute in a large frying pan or Dutch oven with oil, salt and pepper until slightly softened. Add cooked pasta and pesto sauce to pan. Stir to combine. Heat through. For each serving, top pasta and veggies with cooked steak slices. Recipe by Jennifer Burns For more recipes @jbcookinghost on Instagram

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UTAH FARM BUREAU

SUMMER SAVINGS Exclusive local savings for Farm Bureau Members

COWABUNGA BAY Save 50% on day passes! $11.00 per day pass (reg. $21.99). Advanced purchase required at www.utahfarmbureau.org/store

UTAH'S HOGLE ZOO Adult: $16.95 (reg. $19.95) Child (3-12): $13.95 (reg. $15.95) Advanced purchase required at www.utahfarmbureau.org/store

LOVELAND LIVING PLANET AQUARIUM Day Ticket: $15.45 (Adult Reg. $19.95, Student/Military/Senior Reg. $16.95) Advanced purchase required at www.utahfarmbureau.org/store

SALT LAKE BEES Tickets: $12, must purchase in pods of 2, 4, or 6. Advanced purchase required at www.utahfarmbureau.org/store

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SIX TIPS FOR PLANNING MENUS AROUND FARMERS MARKET SELECTIONS By Julene Reese, Utah State University Extension

e are officially into gardening season. Consider these tips to help you prepare. Included are links from the Utah State University Extension Gardeners Almanac. Farmers markets are known for offering an everchanging variety of fresh fruits and vegetables. Although variety is a benefit of shopping at local farmers markets, it can be difficult and overwhelming to come up with a menu for the week without knowing what will be available at the market. Being flexible allows you to choose the produce that looks the best and is offered at the best price.

fruits and vegetables are usually in season and available. Plan your menu with at least two options, then buy the one that is offered at the best price.

4. Bring your menu to the market. If there is something that looks great, but isn’t in your plan, revise your menu on the spot to incorporate it.

RECIPE CALLS FOR

5. Include a few meals in your menu that use a variety of produce such as stir-fry, soup or omelets. 6. Be open to making last-minute

substitutions to your favorite recipe. Consider these fruits and vegetables that work well as substitutions for each other.

TRY THIS INSTEAD

Apples

Pears, grapes, cherries

Beets

Radishes, turnips, rutabaga, potatoes

Blueberries

Strawberries, raspberries, blackberries, pitted cherries

Broccoli

Cauliflower, cabbage, Brussel sprouts

Cucumbers

Zucchini, celery

Zucchini

Yellow squash, patty pan squash, eggplant

Potatoes

Carrots, sweet potatoes, beets, rutabaga, turnips

2. Plan the non-vegetable portion of your meals, then add the vegetable part after seeing what looks best at the market.

Spinach

Kale, Swiss chard, bok choy

Onions

Shallots, leeks, scallions

3. Have a general sense of when different

Peaches

Nectarines, plums, pears

Below are tips for planning meals around the unpredictable availability at farmers market, and you can also visit extension.usu.edu/ createbetterhealth for more information and tips for healthy lifestyles.

1. Reverse your menu planning schedule.

Shop at the market first, then build a menu for the week based on what you purchased. This will ensure that you use what you bought, which will reduce food waste.

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UTAH

PRODUCE CALENDAR

FIND YOUR SEASONAL UTAH-GROWN FRUITS AND VEGGIES *for most Utah counties outside Southern Utah

MAY JUNE JULY AUG SEPT OCT NOV apricots

apples (storage to March 1)

arugula, collards, kale, lettuce (leaf, head, salad mix), mustard, turnips asparagus

beets bell peppers broccoli, cauliflower cabbage canteloupe carrots (storage to April) celery chard

cherries

chile peppers cucumbers, tomatoes eggplant green beans honeydew onions (to March 15, storage included peaches pears plums potatoes pumpkins raspberries spinach

strawberries summer squash sweet corn watermelon

winter squash (Sept-Feb)

www.utahfarmbureau.org

SWEET SUMMERTIME MELONS!

By Julia Misiego, Farmers Market Manager, Utah Farm Bureau Federation

atermelons are the quintessential summer fruit. Simply smelling one can conjure up images of hot pool days and backyard barbecues. Their sweet and abundant flesh make them perfect for a stand-alone dish, or in salads, drinks, or charcuterie board. But what does it take to bring that perfect melon from the farm to your table? And can you replicate it in your own gardens? “Melons like hot days and cool nights,” said Chris Dunham, owner of Dunham Farms in Green River, Utah. “That’s what makes them sweet, so the best place to grow them is in the desert where there are large temperature swings.”

Green River has become famous for its melons, and they may make it look easy, but watermelons can be difficult to grow. “Watermelons like the heat and sandy soils, but they don’t like Utah’s cold springs, so there is a tight window to plant and harvest them,” said Matt Peterson, a 5th generation watermelon and produce farmer in Taylor, Utah (west of Ogden). Watermelons are susceptible to normal diseases and pests, like wilt or mildew, and can be quite temperamental to over or underwatering. “I enjoy the challenge though,” Dunham said. “Farming has always been a challenge, some years are better than others. My dad started this farm over 50 years ago. We originally

grew beef and alfalfa before we switched to melons.” Peterson also recognizes the difficulties of growing watermelons. “My grandfather sold watermelons doorto-door during the depression for a nickel, and my family has been growing them ever since, but we had a hard transition in the early 2000s when we switched most of our watermelon production to seedless watermelon. They are less vigorous than seeded and more temperamental.” There are multiple types of watermelon, the most popular being varieties that are large with red flesh, like Crimson Sweet. But many other varieties grow well in Utah, including some with yellow flesh like Yellow Baby

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How to Pick a Good Watermelon “I’m not musical but I’ve been told if you tap a watermelon, and the tone is a b-flat, that’s the one you want.” – Chris Dunham, of Dunham Family Farms in Green River Photo courtesy of Ashley Peterson

and Golden Crown, and smaller, “personal” melons. Different varieties can be seedless or seeded. “I think seeded have a better taste,” Peterson said. “And they are easier to grow.” Dunham also recognizes the debate between seedless and seeded watermelon lovers. “I think it comes down to personal preference,” Dunham said. “Lovers of seeded watermelons say they have more flavor, but seedless varieties have been improved over the years to increase their sugar content so they can compete with the flavor of the seeded.” Growing Watermelons at Home You can grow your own watermelons in a home garden, but be patient, it may take a few years to get right. According to Utah State University Extension, Watermelons grow best in sunny locations and fertile, well-drained soil. Surprisingly, even though watermelon’s water content is 92%, they don’t take any more water to grow than other popular Utah crops, like alfalfa or corn. “The biggest mistake I see home gardeners make with watermelons is actually overwatering them,” said Peterson. “The symptoms of over and under watering

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look similar, so it can be confusing, but watermelons like to have their ‘feet’ dry, so they need a really good watering and then a period to dry down.” Only plant watermelons after the soil has reached 65 degrees. Peterson plants his starts on or after Mother’s Day. Watermelons should be harvested once the tendril (the curled up bit of vine emerging from the stem) is dry, the ground spot is yellow, and the skin is dull. Good varieties to grow in Utah are Crimson Sweet, MickyLee, and Yellow Baby. “We’ve also had good success with ‘Black Diamond’ watermelons,” said Peterson. “They are a seedless variety that has a deep green rind and a crisp red flesh.” If you don’t find success growing your own, we can always thank farmers like Dunham and Peterson for supplying our grocery stores with local watermelon so we can all enjoy the crisp, sweet, summer fruit. It takes a lot of work and knowledge to produce the perfect melon. “I never thought I would come back to the farm,” said Peterson. “But I really love it. It’s hard, but I love it” Enjoy cold on a hot summer day!

“Flick the watermelon with your finger or knuckle and listen for a sound vibration that is tight and full of water. A lower sound means it’s fuller full. Think of it as a glass of water; if they are overripe, they have a low sound as well but it also sounds sloshy.” – Luke Petersen, of The Kinlands in Riverton “Look for a large, slightly flat, yellow spot. That means the watermelon was allowed to ripen on the vine on the ground” – Julia Misiego, Utah Farm Bureau Farmers Market Manager “Hold the watermelon in your arms and thump it. You should feel the vibration come through from one side of the melon to the other, it sounds like a ‘ping’. If it’s more of a thud, that means it’s overripe and mushy in the center so the vibration isn’t traveling through.” – Matt Peterson, Ogden Bay Produce in Taylor

SAY OTAI FOR HOT SUMMER DAYS! By Hannah Haslam, Member Services Coordinator, Utah Farm Bureau Federation

flexible – always use the watermelon as your base, and then add whatever fruit you would like to the mix. I have listed some of her suggestions below

eterminingEvery Memorial Day weekend when I was a kid, families from my church packed up their cars for family camp at the Lost Valley Boy Scout Camp in California. It was a weekend of card games, hiking, roasting smores, and one year I even remember a homemade (possibly dangerous) zipline one of the dads rigged up. Nothing could beat the freedom of playing with your friends all day, getting dirty, and enjoying the start of our summer holiday and all the possibilities it could bring.

Otai • 1 Large seedless watermelon- grated • 1 ripe cantaloupe- grated • 1 large ripe pineapple- grated or you can use 4 15-oz. cans of crushed pineapple • Several large mangoes – if they are really ripe, chop them, do not try to grate • 1 30-oz. can of pineapple juice • 1 half-gallon carton of mocha mix. If you find it hard to come by, 3-4 cans of coconut milk could be a good substitute. • Sugar to taste (1-2 cups depending on how sweet your fruit is) • Cold water- 2-3 gallons (I always remember the drink as being rather thick, as in you were chewing the fruit chunks as much as drinking it – but add water to your preference.) • Mix all the grated fruit, mocha mix, pineapple juice, and water together in a large container. • Add sugar to taste and stir to dissolve.

The Ikahihifo family were the heart of family camp, they organized it, and still do to this day, some 25 years after they started. They welcomed everyone and helped make the trip fun. While each family brought up their own food for the trip, family camp wouldn’t have been family camp without stopping by the Ikahihifo tent for a cup full of Saane’s ‘otai after playing in the hot sun all day. 'Otai, also sometimes referred to as Vai, is a fruit drink which originated in Tonga and is usually made as a summertime refreshment. Saane would make huge batches of the drink in 5-gallon buckets and ladle it up to anyone who passed by. I haven’t been to family camp in more than 15 years, but drinking cupful’s of Saane’s otai in the hot summer sun with my friends is a memory I will always cherish. I had my mother stop by Saane’s house for her otai recipe, and she recited it from memory. According to Saane, the recipe is pretty

Enjoy cold on a hot summer day!

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PAT’S BBQ: SERVING AWARD-WINNING SMOKED MEATS TO UTAHNS SINCE 2004

By Julie Roberts

hen you think about the states that feature the best barbecue joints, Utah isn’t necessarily the first one that comes to mind. But Pat’s BBQ—a beloved Salt Lake City destination since 2004—proves that you don’t have to head to the South to find tender and tasty ribs, brisket, pulled pork, and much more.

Creating a Business That’s Built to Last Novelli and Allen purchased Pat’s BBQ two years ago when Pat Barber, the original business owner, decided to retire. Fortunately, Novelli had worked as the general manager at the restaurant and had trained extensively with Barber. “I knew the business quite well,” he explained. “No one could have taught me better than Pat.”

In fact, Pat’s is so popular that owners Robert Novelli and David Allen opened a second restaurant last year. Both locations—the first on 155 West Commonwealth Avenue (2125 South) and the second on 2929 South State Street—are thriving.

Before he opened his own barbecue eatery, Barber had perfected his craft over the years by participating in competitions. “Pat has a completely different style,” said Novelli. “And he taught me everything I know about barbecue.”

So, how does Pat’s continue to flourish, even during difficult times? Read on to find out.

One culinary secret that Barber shared with him was to use a dry rub rather than a sauce to season the meats. The dry rub method gives the meat a 30

deliciously crispy crust with a tender and juicy interior. Also, Barber favored a slow-smoke style with specific woods, which Novelli has carried on as well. These techniques “make all the difference in the product,” Novelli said. Novelli has maintained Barber’s original menu and recipes. He has also added a few new dishes, including burgers, wings, and nachos, that have become new favorites. Prioritizing Exceptional Local Sources One thing that’s an essential part of Pat’s BBQ’s success is its use of first-rate products. Like his predecessor, Novelli refuses to compromise when it comes to using high-quality meats and produce at his eating establishments.

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Also, Novelli selects local sources whenever possible—even for the wood used to smoke the meats. “We use only fruit woods, and all of it comes from Utah,” he said. Novelli and his team will even cut down fruit trees at locals’ requests and use the woods to fuel smokers.

sit-down restaurant with picnic tables and a full liquor license. This site also has a full stage and sound booth, and it hosts weekly performances from local bands on Friday and Saturday evenings. As a family-friendly dining and musical venue, it’s a unique offering in Utah.

Also, Pat’s BBQ sets high standards for its meats, which are sourced through local distributors. All beef is certified Angus and is always fresh, never frozen. Novelli hand-selects the fruits and vegetables from local stores to ensure their freshness, and he buys beers from Utah’s own breweries as much as possible. “One of our vendors is Level Crossing, which has phenomenal beers,” Novelli enthused.

The second site on 2929 South State Street is a fast-casual dining spot, where diners select their meals and are served at their own tables. This destination tends to attract people who are on the go and looking for a convenient and tasty option. “Surprisingly enough, the second business is doing extraordinarily well,” Novelli said. He noted that a sizable majority of customers at this location are first-time customers, so he is pleased that the new business has increased Utah diners’ awareness of Pat’s BBQ.

Expanding the Business Thoughtfully Novelli had decided to open a second Pat’s BBQ location in 2020—but then the pandemic hit Utah. He postponed the opening for a little while but ultimately decided he needed to move forward. One concern he had in opening another spot was to ensure that the new business didn’t steal the clientele of the first. But he discovered that each location has its own niche following. The original Pat’s restaurant on Commonwealth Avenue is a

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But Novelli, like so many other restaurant owners, wasn’t sure how his businesses would survive during a pandemic. One thing he prioritized was his staff. “We didn’t lay off anyone,” he said. Instead, he relied on innovative solutions, like enhanced take-out options and meal kits withvacuum sealed meats. By offering more options

to customers, they increased their client base even more. Pat’s BBQ has also expanded its business model to include catering events; the business can cater events with up to 1,000 guests. Focusing on Flavor If you ask customers why they keep coming to Pat’s BBQ, you’ll hear a common reason: the food is amazing. One of the best-loved options is the burnt ends, which is chunks of brisket that have been double rubbed and smoked twice. The dish is only available on Fridays, so enthusiastic diners have been known to line up outside before the restaurant opens to make sure they don’t miss out on the flavorful dish. Pat’s meatloaf, a rare offering at barbecue joints, is also a huge favorite. And there’s no shortage of delicious sides, which include jambalaya, macaroni and cheese, collard greens, and corn bread. Thanks to Pat’s BBQ, Utahns don’t have to leave the mountains to enjoy mouthwatering smoked meats in a fun and friendly setting. There’s no doubt that this business will grow in popularity for years to come, because, as Novelli, emphasized, “Utah loves its barbecue!”

Food Holidays August

August

August 3

August 7

August 13

August 18

August 19

August 22

September 7

September 13

September 18

September 22

National Peach Month

Filet Mignon Day

National Beer Lovers Day

National Farmers Market Month

Watermelon Day

Fajita Day

Potato Day

National Peanut Day

Cheeseburger Day

Raspberries & Cream Day

Eat a Peach Day

National Ice Cream Cone Day

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Feeding Utah's Hungry

Supporting Local Farmers

Donate Today FarmersFeedingUtah.org

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September 26

September 27

October 1

October 4

October 6

October 12

October 15

National Mushroom Day

October 17 National Pasta Day

October 21

October 26

October 28

November 1

National Pancake Day

National Noodle Day

National Apple Day

Chocolate Milk Day

International Coffee Day

National Pulled Pork Day

National Pumpkin Day

National Chocolate Day

National Taco Day

National Vinegar Day

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