To keep with the growing trend of healthy eating, Felsted hosts unique dining events at La Nay Ferme, inviting chefs to pick and prepare foods from the rows and rows of fresh, living produce and then serve it to the guests. He said he hopes it inspires people to be more creative with their food and eat more healthfully.
Tim and Britney Beardmore, of Salt Lake City, visited the farm last week for dinner. The couple typically shops at local markets for fresh produce and enjoyed the variety of tastes the mal at La Nay Ferme offered.
“Anything coming from a local farm you know is fresh, has no chemicals used in growing it and makes you feel like you’re eating more healthy,” Tim Beardmore said, adding that he probably eats vegetables at every meal, some of which come from their small home garden.
Their meal, which included accents of edible flowers, fruits, vegetables, fresh herbs and whole grains, was prepared by the Art Institute’s International Culinary Schools’ chefs in training. Some of them had never worked with such fresh foods.
While some of the offerings seemed exotic, the only real complaint among diners was that they ate too fast.
The idea of cooking with fresh produce, as well as the scenic setting at the farm, inspired recent BYU graduates Sara and Kyler Pilling to add even more unique tastes to their food repertoire.
“I liked knowing where it came from,” Sara Pilling said. Living in a condo, the two lack gardening space, but do have a few potted herbs to work with.
“It all makes me want to be more organic,” Kyler Pilling said. “The food tastes better when it is fresh, and a garden is definitely better than a store.”
Bradbury said gardening means more to her than the miracles that come out of it.
"It's very therapeutic growing a garden," she said. "I just enjoy the time spent down on my knees. I love planting a tomato seed the size of a baby's fingernail and within just a month, seeing beautiful, wholesome fruits coming from it."
Chickens also roam her Bountiful garden and their manure is used to fertilize the crops.
A co-op is born
Two women in Arizona decided in 2006 to help themselves add more health to their households and inadvertently started a fruit and vegetable revolution.
"We both come from farming areas in California and the thought of not having fresh produce was shocking to us," said Sally Stevens, co-founder of Bountiful Baskets. When jobs were lost and families kept growing, Stevens and her friend Tanya Jolly cut coupons and pinched pennies, but fresh fruits and vegetables still seemed out of reach.
After a trip to a wholesaler, they realized buying in bulk could save them and others bundles of cash. The co-operative now serves hundreds of thousands of households in nearly 20 states.
"Aside from being a mom, that is the most rewarding thing I've ever done in my life," Stevens said.
The two women take $15 contributions from individuals who sign up for the baskets each week online, at www.BountifulBaskets.org. They scour the market for the best deals, as well as the best variety and trucks show up at drop-off points throughout the country every Saturday, where volunteers fill baskets and each family arrives to pick up their bundle of produce.
Occasionally, the baskets are supplemented with fresh bakery products, but only after they've been carefully selected, having only pure ingredients "that you can actually understand when you read the ingredient list," Stevens said.
Bountiful Baskets remains a co-operative, made possible only by the hundreds of volunteers across the country and weekly contributions, which are used entirely to purchase produce.
As evidenced in the thousands of letters and e-mails the Stevens and Jolly receive each week, Stevens believes the option has inspired many to eat better and also be more creative with the meals they feed their families.
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