A growing desire for fresher living is driving many utahns to seek out local produce, and food-lovers of all ages are bringing the outdoors directly onto their table. Continue reading
A growing desire for fresher living is driving many Utahns to seek out local produce, and food-lovers of all ages are bringing the outdoors directly onto their table.
It’s a typical Saturday morning here at La Nay Ferme : volunteers are digging in and helping the owners plant a new crop. Although as children run around their parents’ legs, some are more productive than others. But the trend is growing, as community-supported agriculture (CSA) draws in young adults, families and even entrepreneurs.
Clinton Felsted, owner of La Nay, has a background in natural science, business and computer science: ”I decided that if i was going to eat healthfully I was going to grow it myself and figure it out!” said Felsted — so he started his own farm.
Six years ago, there were only three farms in the entire state where you could pitch in a certain amount of time or money in exchange for a weekly basket of greens. Now, 41 Utah gardens and farms offer shares, and Great Salt Lake RC&D Chair Therese Meyer says people call her almost weekly to join the registry.
“People crave fresh food, and at a reasonable price. They want to know where their food comes from and CSA shares are a convenient option” Meyer said.
And for many people, there’s more to it than the savings that come from cutting out the middle-man. Volunteers come here to get their hands dirty and take home some fresh produce, but La Nay owners also hope to give them a love for greener living.
“I want to kind of reverse, at least for myself, the culture of quick, bigger, better, and move towards better quality food” said Felsted.
Felsted plans to use the proceeds from his farm for a foundation that will teach people about healthy living, cooking and other positive lifestyle choices. But most of the volunteers helping on this windy Saturday don’t need convincing: they’re already hooked on Provo lettuce.
Colton Soelberg is co-owner of the Heirloom Restaurant Group and buys food as local and organic as he can. “For us in the restaurants, we’re always trying to support people in our community, and we’re always trying to get better food, so with La Nay we can do both of those things.”
And for local mom Emily Ensign, it’s a simple choice: “It tastes better, and it’s faster from farm to table.” She also loves showing her daughter nature’s small miracles: “I think it’s important that she knows where her food comes from, and how it’s work!”