Utah farmers tout the benefits of local fare

Utah's farmers want to tell you that buying locally raised food is good for you; it's nutritious, it supports rural Utah and it supports local agriculture.

And it tastes pretty good, as invited media found out last Thursday at a celebration for National Agriculture Day at the Utah State Fairpark.

Representatives from different agricultural associations underscored their message by firing up the grills and frying pans to offer a home-grown taste of Utah. They also shared new developments with their products.

Utah has 16,700 farms on 11 million acres, according to Larry Lewis, spokesman for the Utah Department of Agriculture and Food. Many of these farms have been family-owned for several generations.

Contrary to what some people might assume, last year's roller coaster of food prices didn't make farmers rich, said Lewis.

"The prices at the grocery stores aren't shared with the farms. The farmer gets about 19 cents for every retail food dollar."

Farmers have also coped with rising prices in energy and transportation, animal feed and fertilizers, said Matt Hargreaves of the Utah Farm Bureau, pointing out that many dairies have operated at a loss the past couple of years.

"We have such an abundance in this country that it's hard to understand that the food security we enjoy is fragile," said Randy Parker of the Utah Farm Bureau. "We don't want to become reliant on Mexico or China for our food supply. These other countries don't meet the same safety standards that we have come to expect in this country."

Roberts Family Farms shared Dutch oven-baked potatoes that included onions from the Layton farm. The family sells its produce at five farmers markets.

"Eat local vegetables," was Ruth Roberts' mantra. "It supports local producers, saves energy expenses because it's not shipped hundreds of miles, and it tastes better because it's fresh."

Sheep meat may catch on as an alternative to more expensive lamb.

"Sheep meat" comes from animals older than one year, according to William Goring of the Utah Wool Growers Association. Also known as "mutton," it's had a bit of an image problem because it can be tougher and have a stronger flavor.