Devour Utah September 2019

Page 10

Fall Fun


Utah’s produce shines in these craveable dishes STORY AND PHOTOS BY HEATHER L. KING

he onset of fall brings the promise of Utah’s most bountiful season. Northern Utah’s late winter and cooler temperatures into early summer mean the balance of the region’s fresh produce is arriving at farmers markets and restaurant tables two to three weeks later than usual—so September’s harvest is on full display along with warm days and cool evenings. From cucumbers and peppers to berries and beets, here are four dishes that epitomize the best of the Wasatch.


Hamachi Crudo Pickling is a tried and true preseveration method regularly employed by White Horse in downtown Salt Lake City. The hamachi crudo ($14) uses pickled peppers for a tangy element while fresh cucumber, radish and locally grown micro greens accent the star of the show—sushi-grade raw hamachi sprinkled with furikake, a dried Japanese seasoning that brings umami to this delicate starter. White Horse 325 S. Main, SLC 801-363-0137

10 Devour Utah • september 2019