Taking advantage of nature's bounty

It's farmers market time again, where Utahns can sample, shop and socialize.

Nature's jewelry box is on full display, with ruby-red cherries, emerald-colored leafy greens and golden apricots. Not to mention zucchini, carrots, beets, cucumbers, rhubarb, snap peas, summer squash, peppers, radishes and onions. As the season goes on, you'll see more sweet corn, tomatoes, melons, apples, pears, peaches and so on.

There are now 20 or so farmers markets dotting the state, from Logan to Springdale, ranging in size and offerings. Depending on the market, you can listen to live music, taste-test cheese or olive oil, and rub on homemade hand cream or lip balm while checking out crafts and fresh-cut flowers.

Farmers markets can be a healthful way to shop, according to American Institute for Cancer Research. The group encourages Americans to indulge in the season's bounty of cancer-protective produce.

"This time of year offers us a chance to wean ourselves off of expensive, processed convenience foods and take charge of what we feed ourselves and our families," said dietitian Karen Collins, nutrition adviser to the American Institute for Cancer Research. "It's generally cheaper — and healthier — to make your own meals. And it's easy to get inspired by the huge variety of fresh vegetables and fruits now available at local farm stands and farmers markets."

It looks like Americans are already listening. According to a recent report from Information Resources Inc., 53 percent of American consumers say they are taking more time to cook meals from scratch than they did six months ago, and 55 percent say they are buying fewer prepared meals.

Buying local food keeps neighboring farmers and food purveyors in business in your own community, according to Alison Einerson, executive director of Local First, a nonprofit group that promotes local businesses and products. Also, local food doesn't need to be shipped hundreds of miles, which saves on energy, fuel emissions and traffic congestion.

To showcase typical farmers market finds, Local First recently sponsored two chef cook-offs at the Downtown Farmers Market. So what can you do with a basket of Morgan Valley Lamb, Honey of Deseret, arugula, spinach, carrots and baby beets from Borski Farms and Bell Organics, Winder cream, butter and bacon, Beehive Cheese cheddar, Gnome Grown Mushrooms and Week's berries?