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Jeremy East doesn't fit the nostalgic stereotype of the American farmer. He doesn't wear faded overalls, carry a pitchfork or have leathery skin that speaks of years of working in the scorching summer sun.
But this summer, the 28-year-old owner of East Farms in Layton will provide 400 Utah families (and a handful of area restaurants) with a weekly supply of fresh, pesticide-free produce. After distributing shares to those enrolled in his Community Supported Agriculture program, East will sell fruits and vegetables to those who stop by his booth at Salt Lake City's Downtown Farmer's Market, which kicks off its 2009 season Saturday at Pioneer Park. (See full schedule above/below).
The country needs more young farmers like
| Bite by Bite blog
Get the latest on food happenings and culinary treats from around Utah with the Bite by Bite blog of Tribune food writer Kathy Stephenson.The latest post: |
Now the country needs to change direction, the writer argues. "We need more highly skilled small farmers in more places all across America -- not as a matter of nostalgia for the agrarian past, but as a matter of national security," he said.
East never considered his choice of careers in such weighty terms. While his brother and sister couldn't wait to leave the family's agricultural roots, East, a graduate of Wood Cross High School, couldn't imagine doing anything else.
"My grandfather would grow mostly corn, squash tomatoes and melons," he said during a recent farm tour. "Then I would plant of row of everything else."
This year, East has planted produce on 125 acres of land that his family either owns or leases in Layton and Bountiful. Besides his grandfather's staples, there's spinach, salad
| Shrimp with arugula and penne pasta
1/4 cup, plus 2 tablespoons, olive oil 2 pounds medium shrimp, peeled and deveined 1/4 teaspoon red pepper flakes 1 teaspoon dried oregano 1/2 cup dry or jarred sun-dried tomatoes, sliced 2 tablespoons chopped shallots 2 bunches arugula 1 1/2 tablespoons freshly squeezed lemon juice 1 pound penne pasta, cooked according to package directions Grated Parmesan cheese, for garnish Heat 2 tablespoons oil in skillet. Add shrimp, red pepper flakes, and oregano. Sauté two minutes. Add sun-dried tomatoes and shallots. Sauté another 2 to 3 minutes or until shrimp is pink. Scrape into a large bowl. Add arugula, remaining olive oil and lemon juice to shrimp mixture. Fold in cooked pasta. Spoon into bowls and top with grated Parmesan. Servings: 6 Source: American Profile Magazine |
Kim Angeli, special events director for the Downtown Market, believes that a growing interest in local produce, a "greener" lifestyle and living closer to the land will encourage a new generation of young farmers.
"I believe we are in a food renaissance," she said. "People are really excited about local and regional foods, and the economy has brought that to the forefront and made it a topic of conversation. People want to cook and can and get back to what's around them."
Of course, Evans isn't the only successful under-35 farmer in Utah. Pete Rasmussen, owner of Sandhill
| Spring radishes with butter and salt
1 bunch radishes Butter Kosher salt or fleur de sel Wash and trim radishes, leaving 1/4 to 1/2 inch green stem attached. Cut a thin lengthwise wedge out of each radish and place a sliver of butter in the space. Place salt in small dish. Dip each radish into the salt or sprinkle lightly with salt before eating. Servings: 4 Source: about.com |
Chad Midgley, owner of Chad's Produce, is another "youngster" at 30. During the summer, he sells produce grown on 2 1/2 acres in Syracuse and West Bountiful at markets in Salt Lake City, Park City and Bountiful. This winter, thanks to greenhouses, he operated a winter farmer's market at the Oasis Cafe.
"The winter market is almost as profitable for us as the summer markets," he said. For this Saturday's market, he will sell broccolini,
| Watercress soup
4 cups watercress, washed, trimmed and coarsely chopped* 2 tablespoons butter 4 cups chicken stock or broth Salt Freshly ground black pepper 2 cups milk Heat butter in a pot. Add watercress and saute until just wilted. Add stock, bring almost to a boil. Lower heat and cook briefly until watercress is tender. Put through a food mill or blender. Return to pot. Season to taste with salt and pepper. Add milk and heat through. Serve immediately. *Arugula, sorrel or spinach can be used as a substitute. Servings: 4 Source: Leafy Greens by Mark Bittman |
Then there's 25-year-old Andrew Barclay, who is living his dream as a goat farmer in southern Utah. "I milked my first goat when I was 5 and I've been working with goats or sheep or some other kind of livestock all my life," said Barclay, who is in charge of the 50-plus herd at Mesa Farm Market, in Caineville, the eastern gateway to Capital Reef National Park.
After graduating from high school, Barclay moved to Salt Lake City to attend school and even worked for a time as an electrician. "I did the whole living-in-the-city thing. But I got tired of the dirty air and the freeways," he said.
In 2007, Randy Ramsley, owner of Mesa Farm, offered to help Barclay start a goat herd. Mesa Farm will soon get its certification to operate as a dairy. Initially, it will sell raw and pasteurized goat milk, but eventually Barclay hopes to make and sell cheese and maybe sell goat meat at the Farmers Market in Torrey.
"It's not popular to be a farmer," admits Barclay, sounding wise beyond his years. "It's hard work and it doesn't make much money. But I've always liked it."
From Eden to Zion, there are nearly three dozen different weekly farmers taking place this summer in Utah. Take a look at this list to find one near you.
Salt Lake County
Salt Lake City Downtown Farmers Market » Saturdays, 8 a.m. to 1 p.m.; June 13 - through Oct. 17, Pioneer Park, 300 W. 300 South; downtownslc.org
Salt Lake City People's Market » Sundays, 10 a.m. to 3 p.m.; June 14 through Oct. 25, Jordan Park, 1060 S. 900 West, (International Peace Gardens); slcpeoplesmarket.org
Salt Lake » Tuesday, 4 to 8 p.m. Aug. 4-Oct. 13, Pioneer Park, 300 W. 300 South; downtownslc.org. Produce only
South Salt Lake »Tuesday, 5 to 8 p.m., June 16 through summer; Pioneer Craft House, 3271 S. 500 East, Salt Lake City
Murray » Fridays and Saturdays, 9 a.m. to 2 p.m.; July 31 through Oct. 31; Murray Central Park, 100 E. 5200 South; Utah Farm Bureau, 801-233-3010.
University of Utah » Thursdays 9 a.m. to 2 p.m. Aug. 20 through Oct. 8; the lawn east of Pioneer Theatre; www.hr.utah.edu/wellu/farmers_market
West Jordan » Tuesdays, 4 to 7 p.m.; Aug. 11 through Oct. 20, Veterans Memorial Park, 1985 W. 7800 South; 801-569-5119
Cache/Weber county
Box Elder County » Everyday, mid-June through October, Fruitway, Highway 89 from Brigham City to Willard
Eden » Saturdays, 9 a.m. to 1 p.m., now through Oct. 31, Old Town Eden Plaza, 5510 N. 2200 South; Ogden Valley Business Association, ovba.org
Logan » Saturdays, 9 a.m. to 1 p.m., now through Oct. 17, Merlin Olsen Park, 100 S. 200 East; www.gardenersmarket.org
Logan » Wednesday, 4 to 7 p.m., (dates to be determined), Historic Courthouse (south side), 199 N. Main; www.gardenersmarket.org
Ogden » Saturdays, 8 a.m. to 1 p.m.; July 12-Sept. 27; Ogden City Municipal Gardens, 25th Street and Grant Ave.; ogdencity.com
Richmond » Saturdays, 10 a.m. to 2 p.m.; now through Oct. 17; Rockhill Farm, 563 S. State St.; 435-258-3777 or 435-258-1278
Davis county
Bountiful » Thursdays, 4 to 7 p.m., June 25 through mid-October, 100 S. 100 East, (shady area next to University of Utah extension center); 801-721-1642
Clearfield » Fridays, 3 to 6 p.m., July 31-Sept. 25, City Offices, 55 S. State St.; 801-525-2796
Kaysville » Thursdays, 5 to 8 p.m.; July 16 through Oct. 1, Utah Botanical Center, 920 S. 50 West; 801-544-3089
Summit county
Heber City » Thursdays, 4 to 9 p.m., June 18 -through Aug. 27. City Park, 300 South Main (Highway. 40); 435-654-4555
Park City » Wednesdays, noon to 7 p.m.; now through Oct. 28; Canyons Resort, lower parking lot; parkcityfarmersmarket.com
Park Silly Sunday Market » Sundays, 10 a.m. to 4 p.m. June 14 through Sept. 27; Park City Main Street; parksillysundaymarket.com
Utah county
Provo » Saturdays, 9 a.m. to 2 p.m., now through Oct. 31; Pioneer Park, 100 S. 500 West; 801-542-9382 or visit: provosfarmersmarket.com
Lehi » Fridays, 3 to 7 p.m.; Aug. 7 through Oct. 2, Thanksgiving Point, 3003 North Thanksgiving Way. 801-407-8151
Spanish Fork » Saturdays, 8 a.m. to 1 p.m.; Aug. 1 through October; City Offices, 40 S. Main; spanishfork.org
Central Utah
Castle Dale » Wednesdays, 3:30 to 6:30 p.m.; Aug. 12 - through Oct. 17, Emery County Recreation Center, 75 S. 400 East; Ron Patterson, 435-636-3235
Elsinore » Wednesday through Saturdays, 10 a.m. to 5 p.m.; mid-June through October. Made in Good Taste Market, 40 W. Main St. (East of 1-70, Exit 31); 435-527-1777.
Price » Saturdays: 9 a.m. to noon; July 18 through Oct. 17; Peace Gardens, 100 E. Main St., (north east corner); Ron Patterson, 435-636-3235
Vernal » Saturdays, 8 a.m. to 11 a.m.; July 4 through Oct. 10; Old Dinosaur Garden, Main St; avfarmersmarket.googlepages.com
Southern Utah
Boulder » Saturdays, 9 a.m. to noon, now through October, Burr Trail Outpost & Grill, corner of Highway 12 and Burr Trail; sue@boulderutah.com
Escalante » Saturdays, 8 to 11 a., July 4 through Oct. 31, Utah Canyons, 300 W. Main St.; 435-826-4049.
Kanab » Saturdays, 9 a.m. to 11 a.m.; now through mid-October, Kane County Travel Council Building, 78 S. 100 East; 435-644-5543.
Moab » Saturdays, 8 a.m. to noon; now through Oct. 24; Swanny City Park, 100 W. Park Dr. 435-259-2326
St. George » Saturdays, 8 a.m. to noon; now through Oct. 31; Courtyard at Ancestor Square, corner of Main Street and St. George Blvd.; ancestorsquare.com
Springdale » Saturdays, 9 a.m. to 11:30 a.m.; now through Oct. 24; Bit & Spur Restaurant, 1212 Zion Park Blvd.; zionharvest.org
Torrey » Saturdays, 4 p.m., mid-June through October. Robbers Roost Bookstore, 185 W. Main.; (435) 425-3265 or robbersroostbooks.com
When » Saturdays, 8 a.m. to 1 p.m.; June 13 - through Oct. 17.
Where » Pioneer Park, 300 W. 300 South, Salt Lake City.
First week offerings »Spinach, salad greens, radishes, peas, beets, herbs, some greenhouse tomatoes and bedding plants.
New at this year's market:
Piedmontese Beef » raised on Fackrell Farms in Morgan
Johnson Family Farms » The Cache Valley farms offer a wide selection of produce, and are selling the natural pork raised by their neighbors at the Ballard Hog Farm in Benson
Veggie Valet » After purchasing your produce, leave your bags at a secure holding station in the middle of the 300 South block while you walk to your car. Youth volunteers will load your produce when you return.
Utah's Own » The booth will sell locally-made products from small companies that can't afford their own separate booths at the market.
Tuesday market » In August, the Downtown Alliance will start a produce-only harvest market on Tuesday evenings in Pioneer Park.
