"We would like to see more local people start going organic, but it doesn't really make sense in the whole scheme of things to have organic food shipped so far," she said. "A lot more consumers are starting to demand organic, and hopefully the local growers will respond by supplying it."

Morgan Valley Lamb is one such example. Jamie Gillmor's ranching family had raised sheep for several generations. He and his wife, Linda, didn't want the fate of farmers and ranchers who have to take second jobs to make ends meet. So they decided raise a high-end, "natural" lamb without antibiotics, growth hormones or feed containing animal byproducts. They gave it a name — Morgan Valley Lamb — to give it consumer cachet. The lamb is now in local restaurants, farmers markets and some grocery stores.

"It's important to have a name, and a story behind it," said Linda Gillmor. "A lot of people raising food don't realize what they do is special or unusual, but people love a story. Is there a family history? Think about what got you in this business in the first place."

• The Grand America is hosting a Farmers Market dinner Sept. 15 at 6:30 p.m., with chefs Jeffrey Russell of Grand America, Eric Bell of Squatter's and Robert Barker of Bambara doing the cooking. The menu will showcase local ingredients. Cost is $35; optional wine pairing $35 (258-6708).

Here are some recipes that take advantage of local products — even foods growing in your own back yard.

PASTA SALAD WITH GRILLED VEGETABLES

8 ounces rotini, shells or other short pasta

3 tablespoons extra-virgin olive oil (or more as desired)

2 tablespoons red wine vinegar (or more as desired)

2 cloves garlic, minced

Salt and freshly ground pepper to taste

1 cup cherry tomatoes

2 medium-size zucchini, cut lengthwise into quarters

1 red bell pepper, quartered and seeded

1 bunch scallions, trimmed

1 cup Kalamata olives

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh basil

Prepare medium-hot charcoal fire or preheat gas grill or broiler.

Bring a large pot of lightly salted water to a boil. Add pasta, cook until al dente, about 7 minutes. Drain, rinse thoroughly to cool. Transfer to large bowl and toss with 1 tablespoon olive oil.

Whisk together remaining olive oil, vinegar, garlic, salt and pepper. Place tomatoes, zucchini, red pepper and scallions in a 9-by-13-inch baking dish. Drizzle with oil and vinegar mixture and toss to coat. Thread cherry tomatoes on wooden skewers, if using.

Transfer zucchini and pepper to grill rack. Grill, turning occasionally, about 3 minutes. Add tomatoes and scallions to grill, and cook until all vegetable are tender and grill-marked, 2-4 minutes more. Remove from grill and let stand until cool enough to handle.