Utah Farm & Fork - Fall 2024

FALL 2024

UTAH FARM BUREAU

A Harvest of Memories: Riley Orchards Offers Up Local Fruit, Family Experiences

Alfalfa: From Field to Fork (Yes, You Do Eat It,

You Just Don’t Know It)

anchor brand ranch: From The Ranch

To Your Screen

THIS IS MY classroom

caas.usu.edu

Fall in Utah – Slow Down and Take it In

BY VALJAY RIGBY, PRESIDENT, UTAH FARM BUREAU FEDERATION

F

all just feels

At the Utah Farm Bureau, however,

different, doesn’t

the fall kicks off a busy time as we

it? Many have come

meet with County Farm Bureaus to

off a season of

talk about important issues and our

summer activities,

state convention isn’t far away. If

family travel, and in many cases,

you haven’t been to a Farm Bureau

plenty of hard work done outside.

convention before, we invite you

While we love the heat and recreating

to register and come be inspired

in the water, fall comes along and

and motivated to solve some of

things just seem to slow down a

the big challenges of our day.

little. The kids are back in school, football is in the air, the leaves are

In this magazine, you’ll read of some

turning color, and peaches & cream

of the great foods and activities of

make way for soups & biscuits.

fall, but also be inspired by the small towns in our state and the people that

On my farm, we’ve come off

make them great – from Olympians

harvesting wheat that will be used

to everyday neighbors caring for each

in local products in Cache Valley,

other. Thank you for your membership

and another crop – safflower – which

in the Utah Farm Bureau and for being

is used in bird feed products. The

part of what makes our state great!

fall is a great time because as some activities slow down, it gives time

Valjay Rigby

to be with family and friends.

President, Utah Farm Bureau

Contents

18 10 06 “I’m Not a Farmer, but...”

22

16 Photo Contest

30 V iolet Elevates 18 Nourish and Flourish: Family

Neighborhood Dining

Meals an Important Tradition

10 A Harvest of Memories: Riley Orchards Offers Up Local Fruit,

32 B aked Ziti 22 I Could Live in a Small Town 34 Food Holidays

Family Experiences

26 Alfalfa: From Field to Fork 12 Anchor Brand Ranch: From the Ranch to Your Screen

(Yes, You Do Eat It, You Just Don’t Know It)

"OUR MISSION: TO INSPIRE ALL UTAH FAMILIES TO CONNECT, SUCCEED, AND GROW THROUGH THE MIRACLE OF AGRICULTURE" UTAH FARM BUREAU FEDERATION 9865 South State Street Sandy, UT 84070 801-233-3000 | utahfarmbureau.org VALJAY RIGBY President Utah Farm Bureau Federation WADE ELIASON Vice President Utah Farm Bureau Federation SPENCER GIBBONS Chief Executive Officer Utah Farm Bureau Federation

POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 S. State Street, Sandy, UT 84070-3205.

DESERET NEWS | HOMETOWN MEDIA 55 North 300 West, Suite #500 Salt Lake City, UT 84101 801-204-6300 | deseret.com MEGAN DONIO Creative Director NICHOLE ROSSI Senior Graphic Design SERINA NIELSON Senior Graphic Design

MATT HARGREAVES Managing Editor Vice President of Communications UTAH FARM AND FORK is the official publication of the Utah Farm Bureau Federation. ©2024 by the Utah Farm Bureau Federation.

UTAH FARM AND FORK (ISSN 1068-5960), October 2024, Vol. 71 No. 4. Published five times per year by Utah Farm Bureau Federation, 9865 S. State Street, Sandy, Utah 84070. Subscription price $10 a year. Periodicals Postage Paid at Sandy, Utah, 84070.

4 | UTAH FARM AND FORK

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Visit FordRecognizesU.com/FarmBureau today for complete offer details! *Farm Bureau Exclusive Cash Reward is exclusively for active Farm Bureau members who are residents of the United States. $500 Exclusive Cash Reward on the purchase or lease of an eligible new 2023/ 2024/2025 Ford Maverick, Ranger, F-150, Super Duty or F-150 Lightning. This incentive is not available on Ranger Raptor®, F-150 Raptor, F-650® and F-750® Super Duty. This offer may not be used in conjunction with most other Ford Motor Company private incentives or AXZD-Plans. Some customer and purchase eligibility restrictions apply. Must be a Farm Bureau member for 30 consecutive days prior to purchase or lease and take new retail delivery from an authorized Ford Dealer’s stock by January 2, 2025. See your authorized Ford Dealer for qualifications and complete details. Note to dealer: Claim in VINCENT using #32286.

I’m not a farmer, but...

Olympic Athlete and Former Farmer Talk About Food as Fuel for the Body and Soul

BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE

T

he screams as

my earliest memories, I feel like I was

on to run professionally for Adidas. I

viewers cheered

around eight or nine when I started

have just been enjoying the intensity

on their Olympic

consistently going and working on

and the crazy life of a professional

hopefuls could be

our farm. Helping feed calves or

athlete and just doing it with Mason.

heard in Paris from

something, and so ever since then,

the millions of fans back home in

I always had a job at the farm.

Did you have favorite things to do as

Utah. With the news that the Winter

Later, I went off to serve a mission

a child? Or things you hated doing?

Olympics will be coming back to

for the Church of Jesus Christ of

Mason: We just had a ton of all sorts

Utah once again, Utah Farm & Fork

Latter-day Saints in Jamaica, and

of animals growing up, like, goats,

caught up with Whittni Mogan, one of

then went to college at Southern

chickens, dogs, etc. At one point, I was

the several Utahns who participated

Utah University, and that’s when I

wondering if my dad was trying to have

in the most recent games, and

started dating Whittni. Right now

a zoo because we had pigeons and

her husband Mason to talk about

for work, I own a cabinet staining

chukars, and I was the one who had to

growing up in rural Utah and the role

business and a moving company.

feed and water all these things. I think

food plays in Whittni’s training.

Whittni: I was born and raised in

we also had to gather about 60 plus

Panguitch, in Garfield County as the

eggs a day, and then go to wash them.

Can you tell us about where

fifth of six kids. I went to Panguitch

As I’ve gotten older, I’ve realized that

you’re from, your growing up,

High School and did lots of sports

while I thought it was annoying at

things you enjoyed doing, etc.?

in high school (Cross Country, Track

the time that I had to go and work

Mason: I grew up on a dairy farm in

& Field, Basketball, and Volleyball).

while my friends were out playing,

Circleville, in Piute County, with four

Then decided to go run at BYU. I ran at

I look back and realize how lucky I

younger. When thinking of some of

BYU for 5.5 years, and then have gone

was that I did have a job all the time.

6 | UTAH FARM AND FORK

PHOTO BY: TYLER RICHARDSON

Whittni: I did not personally, but I know my mom grew up in agriculture on a little farm, and my grandpa was big into gardening, but nothing like big-time farming.

I learned a lot through that. But I

day, I’m going to play in the

The first real look I had into the

also played a lot of sports growing

NBA” or something like that.

farm was when Mason and I started

up and enjoyed dirt biking in the

Did you think of running?

dating, and I was [amazed] at the

mountains and looking for wildlife.

Whittni: It’s kind of crazy because I

whole situation they had. Lots of

Whittni: Since I wasn’t a farm girl, we

never dreamed of being a professional

cows, lots and lots of hard work. I

didn’t have any of the farm chores to

runner. I didn’t really know that that

really respect that hard work and

do, so I just had to do regular chores,

was even a thing until I got to BYU,

think it’s amazing what farmers do.

like cleaning up the house, folding

and my coach told me that I could run

piles of laundry, etc. I don’t know

professionally if I wanted to when I

To counter that, Mason, do

if I was great at doing the chores,

was done at BYU. I didn’t even really

you do any running?

but I had them. I enjoyed being in

know what that would look like. But

Mason: I did a little bit of cross

a small town and just hanging out

once I figured out the world of running

country, but I really shouldn’t

with friends, riding in someone’s

and what it meant, and that you chase

mention that, because I wasn’t

side-by-side or 4-wheelers up

an Olympic dream and all that, it did

anything great. My main sports

in the mountains, having lots of

seem really exciting. The whole reason

were basketball and baseball.

bonfires, or just being creative.

I decided to run in college was to see my potential. So, moving on to run

So, you’re not going to be

Thinking about your high

professionally has been a continuation

challenging your wife to a race?

school days, did you envision

of that – discovering my potential.

Mason: No. Not unless I’m on a bike.

that you’d be able to be a

People always ask me if I go running

professional runner one day?

Growing up in Panguitch, did you

with her, and it’s almost hysterical

We hear many kids say “one

ever work on any farms or ranches?

to me. I tell people, ‘Do you realize UTAH FARM AND FORK | 7

the hard workouts,

What is something that your

and just be fueled

families made growing up

for big races. So

that were your favorites?

yeah, food is very,

Whittni: My mom cooks delicious

very important.

comfort food. If you want comfort food that’s just gonna sit heavy, but it’s

that I don’t run, really, and she

What kinds of

going to make you so happy – come

foods do you enjoy

to my mom’s house, because she’ll

cooking and eating

just make you happy. I remember

as a couple?

her cooking up some really delicious

Whittni: I really love

creamy chicken with bacon and

vegetables, and I’m

rice. I don’t even know what you’d

helping Mason learn

call it, but it was just saucy and

to love vegetables

delicious. That’s what comes to my

as well! We have

mind. That or no-bake cookies.

a lot of focus on

Mason: We ate a lot of beef. Whether

good lean protein

my family got it from other sources

sources. Lots of

or they butchered one of their own

chicken, turkey, and

cows at the end of each year. There

beef every now and

was always beef. Also, I don’t know

then. And I really

what everybody calls it, but we call

enjoy baking. I try

it cowboy delight. It’s literally just

to make healthier

hamburger and some noodles, and

literally runs for a living? You don’t

treats and stuff.

my mom just sweetens it up with

just go and keep up with somebody

Mason: Whittni is a good cook

some sort of magic, with some brown

like that for six or eight miles.

all around, honestly. She’s also

sugar or something, and it’s so good.

really good at making good treats

That was one of my favorites.

Tell us a little bit more about

that don’t sit as heavy as others.

nutrition, how much that plays

I love beef, but Whittni just has to

Is there a place where you live

a part in your life right now,

be very particular with what she

now that you like? Either in

and how you manage that.

eats. But we’ve got a little Traeger

Springville or Utah Valley?

Whittni: Yes, it’s very, very important.

and we’ll use it for burgers, etc.

Mason: I wish they would bring

I pay a lot of attention to it and

back the Trolley in Springville.

sometimes feel like I’m a robot. I’m

Could you share your memories of

That was our favorite restaurant.

looking at my food not as a delicious

food and what your families made

Whittni: I really like Ginger’s

[experience], but more like what

that stood out to you growing up?

Garden Café. It’s just lots of fresh

does this do for my body? It doesn’t

Whittni: If we were going to treat

vegetables, and they have really good

really matter what it tastes like, it

ourselves, we’d go to Cafe Adobe

sauces. I also like Seven Brothers,

just matters what it’s doing for my

in Hatch. It was really good. They

if we’re talking about burgers.

body. So, it’s nice to be on break right

had good Mexican food and good

now and not be looking at food like

burgers and stuff like that. So, it was

If you are cooking, and don’t want

that and just enjoying it more. But

that or C-Stop Pizza in Panguitch.

to cook anything fancy or elaborate,

definitely, when I’m in season, I think

Mason: I will say that going

what is the basic comfort food

of the most beneficial thing I can put

to Ebenezer’s Barn & Grill at

you like to eat (no shame!)?

in my body to fuel my body and help

Ruby’s is fantastic. We went

Whittni: I feel like I’m more like a

me stay healthy, help me recover from

there a couple of times.

comfort dessert type of woman. I want

8 | UTAH FARM AND FORK

some cookies, like chocolate chip

and delicious. It was comfort food,

around and thinking about how

cookies or snickerdoodles, or really

for sure. It had mushrooms and good

these are the fittest people I’ve

yummy brownies. Something like that.

vegetables cooked into it. Then we

ever seen in my life, and I’m here

It is kind of funny. I feel like we feed

had this yummy salad and bread

with them. It was really cool to

ourselves more functionally, but then

with it, and the ambiance was so

just be in that environment and be

whenever we visit family, that’s when

good too. This was after my races,

around that high level of athletes,

comfort food comes into the picture.

and so we were enjoying the food

and be a part of Team USA. They

Mason: We are just at this phase

and hanging out together in Paris.

treat you really well at Team USA.

of our life with Whittni’s running

It was really special to have so much

where we just can’t have comfort

Can you tell us about the

family there. Mason came with his

food as often. It just doesn’t fuel her

Olympic Opening Ceremonies?

whole family, and then my mom

body the same. But we do love it.

Whittni: I actually didn’t do the

and three of my siblings and their

opening ceremony because my race

spouses, and one of my uncles... and

Some people will connect food

was so close to the beginning, and

the chocolate muffins were incredible.

to a place they visited or it

it’s kind of hard on the body because

Honestly, they were even better than

becomes a memory that may be

you’re standing for eight hours in the

you can imagine. I would go to the

even better than the food itself.

heat. It just wasn’t ideal for running a

village and bring Mason some in a bag.

Has that happened to you?

5K, so I didn’t go to the opening, but

Mason: They’re so good. They

Whittni: When we were just in Paris,

I did get to the closing ceremonies,

were really, really good.

Mason and I went to an Italian place

which was really, really fun.

and shared this pasta. It had fresh,

The whole Olympic experience was

People talk about the ability

homemade noodles, and then this

just insane. You’re in the Olympic

that food has to connect people

sauce that was insane. I don’t even

Village with the best athletes in the

together. Have you seen that

know what it was, but it was creamy

whole world, and you’re looking

in your lives, the two of you? If so, why do you think it does?

Mason: I feel like we definitely have seen how food connects people.

Honestly, I don’t know if it’s just becoming an adult or something, but one of our favorite things to do with friends is go get really good food or make good food together.

It’s one of those things that is so simple, but very fulfilling.

Whittni: I definitely think food connects people. I’m such a foodie.

When I cook or I make something for someone, it means a lot to me when people like the food. We can talk and bond over it. I like to connect with people over different kinds of food and learn new ways to cook different types of food. We tried a few places in Paris that were different from what we’re used to. It was fun to explore new cultures and foods.

UTAH FARM AND FORK | 9

PHOTO BY: USATF

A Harvest of Memories: Riley Orchards Offers Up Local Fruit, Family Experiences

BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE

F

or families looking

“My dad was very young and living

The Riley family managed the two

for fresh, healthy,

in Bountiful with his family when

farms separately while helping each

and exciting food

my grandfather, Howard Riley, got a

other when tasks overlapped until

experiences,

call from his father-in-law with the

Howard sold the Payson benches farm

Riley’s U-Pick

Muir-Roberts fruit packing company

in the early 2000s. While farming

is a hidden gem tucked behind

asking if he would consider moving to

and raising their family, Alan worked

the hills in Genola, just west

Payson to help run a fruit farm,” Riley

for several irrigation companies to

of Santaquin. While the family

said. “My Grandpa asked, ‘Where in

supply water to farms in the southern

farm sells fruits and vegetables

the world is Payson?’, but agreed to

part of Utah County. Two of the

directly to the public at its onsite

come down and grow apples along

Riley children – Chris and Jordan –

farmstand and a location next to

the benches here in the 1950s.”

continue to farm today. Jordan runs

Payson High School, it is also a

orchards in Perry, Utah, while Chris

must-visit destination for those

In the 1970s, Chris’ father, Alan, was

has taken over the farm in Genola –

looking for a fun family outing

going to BYU and planning to go into

a place he’s always been drawn to.

or simply to come experience

medicine. He knew of another fruit

the harvest on their own.

farm in Genola owned by an out-of-

“The farm is where I always wanted

If it seems odd to be drawn to this

state doctor, that would have medical

to be. While I was in high school

farm that is more than just a little

school students come work on the

or getting my degree at USU, I just

ways off I-15 than most people go,

farm. When Alan approached the man

had to get back to the farm so I

Chris Riley, the third generation

about leasing the ground, the doctor

could be outside,” Chris Riley said.

to run the farm, explains that his

instead offered for Alan to buy the

“Since we were young, we had

family has been repeatedly drawn

farm outright. He agreed and shelved

responsibilities on the farm. For

to the farm in a similar way.

his plans for going to medical school.

getting licenses, hiring employees,

10 | UTAH FARM AND FORK

harvesting and packing fruit, fixing equipment, etc. I think I was 12 the last time I remember being bored!”

Chris also had to make the difficult decision to transition their farm from how they had been doing things, selling their fruit to a packing house which then distributed fruit to consumer markets, to being a U-pick orchard and selling directly to the customer.

“We had to change how we were selling,” Chris said. “We were too big for individual farm stands, but too small to work with a packer.

We wanted to hold our future

and gaining an appreciation for

“It’s a different type of customer

in our own hands, so we went

where their food comes from.

that comes to U-pick,” Riley said.

direct retail and worked with a

The fall season also allows for

“They’re often less particular about

whole new set of customers.”

the changing of colors in the

the apples they get, because the

Going with this approach gave

leaves and taking a break from

experience is about more than

Riley more control over the

the stresses of everyday life.

just the food. They also hate to see food wasted, and so they are

pricing of their fruit and how to manage their inventory.

Picking More Than Apples

more accepting of the varieties of

About 10 years ago, Chris decided to

shapes and sizes of produce.”

A Variety of Apple Types

expand their offerings by providing

The orchard boasts a rich variety

tomatoes, peppers, pumpkins, and

Drawn to the Farm

of apples, each with its own unique

other produce for customers to pick.

In a world where convenience often

flavors. Whether you prefer sweet

But apples remain the star attraction

trumps quality and experiences, discovering a local farm where you

and juicy apples for snacking or tart ones for pies and cider, you’re sure to

“We also grow 14 kinds of

can participate in the harvest is a

find the perfect fit for your family’s

peppers, watermelon, cantaloupe,

fun experience that will draw you to

taste buds. Chris and his staff at

squash, cucumbers, pumpkins,

the farm just as generations of Rileys

the orchard are more than happy

sweet corn, raspberries, and

have been. The delicious apples, the

to guide customers in choosing

just this year started growing

educational opportunities, and the

the best apples for their needs.

grapes,” Riley added.

chance to connect with nature make

“We grow early gold, ginger gold,

For liability and other reasons, not

looking for an enjoyable way to spend

gala, honey crisp, McIntosh, and

all commercial orchards are open

time with your loved ones, why not

golden delicious apples,” Riley said.

to U-pick, but Riley has embraced

head to Riley’s U-pick and create

it as an activity where families

memories that will last a lifetime?

it an ideal family outing. So, if you’re

Customers often come with their

could spend time together. For

kids because it allows them to learn

Riley, it’s not just about getting

You can learn more about the family’s

about the process of growing apples,

fresh, crisp apples, but also about

orchards and details on how to pick

picking their favorite varieties,

creating memories that last.

your own fruit at rileysorchard.com.

UTAH FARM AND FORK | 11

BY AUBREE THOMAS, COMMUNICATIONS COORDINATOR

F

rom Utah to Nevada

serving a mission for The Church of

the previous owner. That’s all they

to Florida, Ramzi

Jesus Christ of Latter-Day Saints

needed to help make their decision.

and Laura Hughes,

in Brazil when he met Laura, who

along with their nine

was attending Southern Utah

“A few days later, I woke Laura up at

children, are sharing

University. They married and made

three a.m. and said, ‘Do you want to

what everyday life is like on the ranch

their home in New Castle, Utah for

go try it? And she said ‘Yeah, let’s go

and connecting with people across the

16 years until they were presented

try it.’ So here we are.” Ramzi said.

globe through their YouTube channel,

with an incredible opportunity.

“It’s been almost four years that we

“Anchor Brand Ranch.” Through their

While working with his family on the

have been out at the new ranch.”

real and authentic videos, they provide

Pine Valley Mountain ranch, Ramzi

viewers with a glimpse of the daily

heard that some land outside of

Life on the Ranch

routines and challenges of ranch life.

Alamo, Nevada was up for sale.

What initially drew Ramzi and Laura

The Hughes family’s roots in ranching

“When we saw this place for sale,

of open space, and that’s exactly

stretch back for generations. Laura

it was just like a sliver of hope

what they got with their new ranch.

was raised on a cattle ranch near

that it might work,” he said. “It

Their Nevada home is an open-

St. Augustine, Florida, where her

was crazy of us to try, but it had

range ranch that stretches 30 miles

family has been raising cows on the

always been kind of a fantasy to

long and 30 miles wide. Open range

same land since 1565! Ramzi grew up

buy the big ranch in Nevada.”

means there are no fences, so their

to Nevada was the large amount

in Southern Utah, where his family

800 cows are scattered over a large

has a cattle ranch at Pine Valley

Once they decided to look at

Mountain and the Beaver Dam Wash.

the ranch, Laura, Ramzi, and his

Ramzi had just returned from

parents spent a day touring it with

12 | UTAH FARM AND FORK

area of desert and mountains.

“It’s a lot of work, lots of riding, lots

PHOTO BY: WESTERN AGCREDIT

anchor brand ranch: from the ranch to your screen

of working on pipelines and springs, but it’s fun,” Ramzi explained.

PHOTO BY: WESTERN AGCREDIT

The town of Alamo is 40 miles away and their closest neighbor just happens to be the United States Airforce as a portion of their ranch is located on the Nevada Test and Training Range, or Area 51 as most people know it.

“We’ve got a great working relationship with the guys there,” Ramzi said. “It’s all a restricted area, so we just have to work with them and communicate with them where we are going and what we will be doing.

They are great neighbors, and [the agreement] gives us a good chunk

like steer riding and mutton busting

The Anchor Brand YouTube Channel

of land for our cattle to graze on.”

and the older kids team roping. It’s

After being repeatedly encouraged by

an event they are finding a lot of

a friend to share their adventures on

Their nine kids – Ram, Roxi (the

success in, too. Ram won several

YouTube, Ramzi gave in and created

only girl), Rio, Riley, Rance, Ryler,

trucks when he was team roping

the Anchor Brand YouTube Channel.

Robbie, Ridge, and Rhett – also enjoy

and Rio won two trucks last year.

“It was supposed to be just a joke

life on the ranch. Ram, the oldest, is currently serving a mission in

“They are team roping addicts. We are

of a YouTube channel that nobody

Brazil, and Roxi is currently waiting

currently driving to Utah about eight

would ever see,” Ramzi said. “To

for her mission call to arrive. As for

days a week for rodeo,” Ramzi jokes.

appease my friend, I punched a few buttons until I figured out

the school-aged kids, every morning they load up in the pickup truck

While the Nevada ranch keeps them

how to set up a YouTube account.

and drive themselves to school.

busy enough, the Hughes family

I put a couple of clips up and

also runs cows in Utah with Ramzi’s

it’s just grown from there.”

“Whichever one of the kids has a

father, as well as in Florida. The Utah

driver’s license gets to be a bus

ranch is about two and a half hours

Growing any social media channel

driver,” Laura said. “When Rio

away, which makes it possible for the

takes a lot of work and dedication,

headed to school this morning,

family to wake up early, put in a day’s

but what helped grow their viewership

seven of them headed out in the

work, and get home late. The Florida

was when Ramzi reached out to

pickup truck to go to school.”

ranch, on the other hand, is a quick

Heavy D Sparks of the Diesel Brothers

airplane ride away. Until a few years

to help them recover a bulldozer

Attending a small school in a small

ago, Ramzi and Laura would pull the

that was buried on the Pine Valley

town certainly has its perks. The

kids out of school to homeschool

ranch. The Diesel Brothers gave

Hughes kids get to be involved in a

them and stay in Florida for the winter.

them a shoutout on the episode that

variety of extracurricular activities,

That got more complicated as the

featured the recovery, and their

but where their passion truly lies is

kids got older and more involved in

subscriber numbers jumped.

in rodeo. All are involved with the

school activities, so now they visit

Today, the Anchor Brand channel

younger kids participating in events

the ranch several times a year.

has over 65,000 subscribers.

UTAH FARM AND FORK | 13

While people from all over the globe

guns for his birthday. Another

account where viewers can

watch their channel, Ramzi says it

follower in Georgia routinely sends

subscribe and access exclusive

has really resonated with the older

the kids gifts from Amazon.

content. For other farmers and

generation who grew up on a ranch

“It’s pretty amazing,” Laura

ranchers who are looking to

or had some tie to agriculture as

said. “We’ve met a lot of nice,

share their agriculture story with

a child, but for whatever reason

thoughtful people through it all.”

others, Ramzi has some advice.

Some viewers have even made

“Don’t give up and keep going. It’s

the effort to visit the family.

like a job, and the more you put into

aren’t involved anymore.

“These people are now sitting in their recliner watching our

it, the more it is going to grow. Also,

videos, and they get really

“There was a guy who was dying

be sincere and show the real stuff.

emotionally attached because it

of cancer, and he showed up at a

That’s what the people who watch

just brings back their childhood,”

rodeo the other day just to come

Anchor Brand Ranch like to see. We

Ramzi said. “They love it. If I go

see our kids rope one more time,”

aren’t faking anything. Nothing is

a couple weeks without posting,

Laura said. “He was barely hanging

staged. It might not be as fancy as

I’ll start getting emails and

on and that was his last wish to

some YouTube channels, but it’s real.”

my wife gets phone calls.”

just come and watch our kids.”

Their viewers are also extremely

Since launching their YouTube

their family by visiting the Anchor

loyal and even send gifts to their

Channel, Ramzi and Laura have

Brand YouTube Channel youtube.

kids. A follower in Pennsylvania

also started their own line of

com/@anchorbrandranch

has gifted one of the kids several

merchandise, as well as a Patreon

or scan the QR code.

Keep up with Ramzi, Laura, and

14 | UTAH FARM AND FORK

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UTAH FARM AND FORK | 15

2024 UTAH FARM BUREAU PHOTO CONTEST

C

alling all shutterbugs!

growing food and fiber in Utah, as well as

November 1, 2024, and is limited to Utah

After a year’s absence,

eating and celebrating life through food. In

Farm Bureau members and their immediate

it’s time once again for

short, show us how you’re connected to food!

families. Photography contest rules:

The third category is simply called

1.

the annual Utah Farm Bureau photography

Digital entries are preferred and

contest, when you or someone you know

“BeUTAHful.” This is a “People’s Choice”

should be emailed to

can share your best pictures with the entire

may vote for the best image of Utah

aubree.thomas@fbfs.com.

Beehive state, and possibly win a cash prize.

that showcases agriculture, rural life,

For publication purposes,

and beautiful landscapes. The winner

photos must be at least 1024

So charge your camera & phones and get

of this category will be decided by a fan

x 768 pixels or higher.

your artistic eye ready for a great season of

vote on social media of five finalists.

photography! As always, rural settings and

The finalists will be chosen by the Utah

rural lifestyles are welcomed themes for

Farm Bureau’s panel of judges.

all submissions, but we welcome photos

2.

Print entries may be mailed to: Utah Farm Bureau Attn: Aubree Thomas

that showcase growing & enjoying food,

The finalists will be announced on social

9865 S. State Street

and the connections we have all with food.

media in October, and fan voting will take

Sandy, Utah 84070

place beginning November 1, 2024. More As in years past, we’ll have three categories.

details on voting will be announced in the

A stamped, self-addressed

Utah Farm Bureau’s panel of judges will

Fall Utah Farm & Fork magazine. Winners

envelope needs to accompany

select the winners of two categories,

will be announced in the December

your print photo entry if you want

“Kids in the Country” and “The Miracle

2024 Utah Farm & Fork magazine, with

your photograph returned.

of Agriculture”. “Kids in the Country” is

each category winner receiving $100.

for photos involving youth, children, or

Include a brief description regarding

families. “The Miracle of Agriculture” is a

DETAILS & INSTRUCTIONS

the entry, plus the participants' name,

broad category that will include photos

Are you ready to submit your photos?

address, telephone number, and valid

showcasing the work of producing and

This year’s deadline is extended to

Utah Farm Bureau membership number.

Those submitting photographs agree to hold harmless and release Utah Farm Bureau Federation (UFBF) staff, officers, and affiliated entities from loss, claim, injury, damage, or expense. UFBF may, without offering any consideration to or obtaining permission of its submitter, use any such photograph for any purpose, such as publishing it in Utah Farm & Fork magazine, use on UFBF’s website or social media, or reproducing it for other UFBF use.

16 | UTAH FARM AND FORK

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CACHEVALLEYBANK.COM UTAH FARM AND FORK | 17

Nourish and Flourish: Family Meals an Important Tradition WRITER: JULENE REESE, UTAH STATE UNIVERSITY EXTENSION PUBLIC RELATIONS SPECIALIST

S

eptember marked

Nutrition and physical development

eating disorders, and have more

National Family

– Children participating in family

positive interactions with food

Meals Month,

mealtimes tend to be more open

and others when participating

highlighting the

to trying a variety of healthy foods,

in routine family mealtime. This

many advantages

which helps develop healthy eating

can also be a protective factor for

of sharing regular family meals

habits that last into adulthood. Family

adolescents, reducing the severity

at home. Once these habits are

mealtime is an excellent opportunity

of depression and suicide ideation

established, families can continue to

to provide nutrient-rich foods such as

and improving general well-being.

enjoy these benefits all year long.

fruits, vegetables, whole grains, lean proteins, and calcium-rich foods. The

Social development – Children and

The Utah State University

variety of nutrients consumed at these

youth can learn critical social skills,

Extension Create Better Health

mealtimes has been shown to lower

such as taking turns and appropriate

Utah (SNAP-Ed) cookbook states

childhood obesity rates, reduce the

ways to share thoughts, feelings,

that the more family meals

risk for chronic diseases, and increase

and opinions. They can also learn to

participated in weekly, the greater

the chance for youth to make healthier

connect better and often discover

the benefit. In addition, children

food choices when away from home.

a deeper sense of belonging.

five or more times a week as

Emotional development – Children

Academics – Children and adolescents

opposed to those whose families

and adolescents can better

who participate in and listen to family

eat together two or less times each

navigate emotions and mental

mealtime conversations are more

week may experience improved:

wellness, are less likely to develop

likely to earn good grades in school

who participate in family mealtimes

18 | UTAH FARM AND FORK

and develop larger vocabularies

opportunity to sit around the table

child’s responsibility is to decide

– even more than those who read

provides a surplus of benefits.”

how much food they want.

together with their parents.

• Get creative. Have mealtime Palmer provided tips for

themes (i.e., taco Tuesday), try new

Behavior – Although many factors

making family mealtime a

recipes, create a conversation jar,

influence adolescent risky behavior,

positive experience:

play word games, share stories, etc.

routine family meals may serve

• Make weekly meal plans.

“A healthy goal for family mealtime

as a protective factor for risky

• Schedule a set time for meals.

is to connect and nourish,” Palmer

behaviors such as substance use,

• Involve all family members in

said. “That will look different

sexual activity, and violence.

meal preparation and clean up.

at each table, so have fun and

there is some evidence that indicates

• Set boundaries to create more

find new family traditions that

If eating meals together is new to

connections, such as not having

make mealtimes positive.”

your family and seems overwhelming,

electronic devices at the table or

start slow, said Lea Palmer, assistant

encouraging everyone to sit together

Download the Create Better Health

director and program manager

until the last person has finished.

Family Mealtime Cookbook, which

for Create Better Health.

• Keep conversations upbeat,

includes recipes, conversation

and leave discipline and negative

starters, meal planning tips and

“You could start with one or

emotions for another time.

ideas, and further information on the

two weekly meals,” she said. “If

• Share responsibilities with

benefits of regular family mealtimes.

dinner isn’t the best option for

young children. The parent or

your family schedule, try having

caretaker’s responsibility is to

Learn tips from Kids Create to help

breakfast, lunch, or even snack

decide when the meal is served

you involve your kids in family

time together. Remember that each

and what food is provided, and the

mealtime planning and preparation.

UTAH FARM AND FORK | 19

Tastes Better 20 | UTAH FARM AND FORK

Volunteer EMT in a rural area?

EMS volunteers serving in rural areas are eligible for health insurance coverage for themselves and their family members through a partnership of local agencies, the Utah Association of Counties, and the State of Utah.

Who’s Eligible?

TO BE ELIGIBLE, YOU MUST MEET THESE REQUIREMENTS: » Not have health insurance coverage available through an employer, a spouse’s employer, or a government plan or program » Be licensed as an EMS provider » Provide EMS services for a rural agency » Respond to 20% of calls over a rolling 12-month period

Cost

Monthly cost for the 2023-2024 plan year: Single: $0 Double: $87.37 Family: $172.23

More Information

Visit www.uacnet.org or contact your local EMS agency for additional information.

How Can I Enroll?

Current EMS volunteers can enroll through their local agency until June 30 for coverage effective July 1, 2023. New EMS volunteers can enroll for coverage through their local agency within 30 days of starting service.

PEHP coverage is provided and offers:

» Comprehensive medical coverage » Access to all rural hospitals and a choice of either Intermountain or MountainStar/Steward/University hospitals along the Wasatch Front » $35 office copays with a $2,000 individual/$4,000 family deductible

What Happens if I Lose Eligibility?

If you no longer meet all of the eligibility requirements for the Volunteer EMS Health Insurance, your coverage will end on the last day of the month in which any one of the conditions for eligibility no longer applied.

UTAH FARM AND FORK | 21

PHOTO BY: JAY DASH PHOTOGRAPHY

I Could Live in a Small Town

BY SUSAN FURNER, VP-CONSUMER ENGAGEMENT, UTAH FARM BUREAU

J

ennifer Marshall

the facilities manager for the Beaver/

desserts made from scratch by local

grew up in Milford,

Minersville campground and reservoir.

families. Auction items donated by

Utah but learned

local businesses and community

the ropes of

When Jennifer was diagnosed with

ranching on her

breast cancer recently, her fight

grandfather’s farm in Panguitch.

became her community’s fight.

That night nearly $40,000 was raised

So, it wasn’t a huge stretch that

Becky Pendleton, a Minersville

for Marshall’s medical bills from a

when she married her husband,

resident, saw a need and organized

community with a population of 855

Sid, they moved to Minersville and

a community dinner and auction

people. Jennifer was overwhelmed

started ranching in Beaver County.

fundraiser. Word-of-mouth and

by the donation and that people

social media carried the news of

cared so much and wanted to help.

Jennifer is a wife, mother, and

members were placed up for bid.

the “Give Cancer the Boot” event.

grandmother, while also keeping

You couldn’t have been there and

things running smoothly at Bar-F-

Five hundred people poured into

not be moved by it—all of it. The

Ranch. You might say that is more

the Minersville fairground, carrying

message was clear, in Minersville, they

than enough to keep her busy, but not

donated items for the auction and

take care of their own. There was a

for Jennifer. She is a committed Farm

food for the dinner. The Muddy Boots

sense of belonging and stability.

Bureau volunteer at the county and

Band played live music, there was a

I drove away thinking, “I could live in

state levels. She serves on the city

bounce house for the children, and

a small town.” It got me wondering

council, mentors young women, and is

a dessert truck was open selling

what else living in a small town brings.

22 | UTAH FARM AND FORK

Slowing Down

In Newton, Utah, the Newton Town

A Place for Everyone

I remembered that one summer

Celebration is held every July 24th

Troy Henrie grew up in Panguitch and

years ago when I in charge of a

with a community movie, fireworks,

says the best thing about a small town

company picnic being held in

a volleyball tournament, and a

is multigenerational connections—

Richfield. When I got to the park,

horseshoe competition. Everyone

growing up close to grandparents,

the pavilion was dirty and needed

turns out for the celebration. It’s a

aunts, uncles, and cousins. It’s a

to be swept. So, I drove to the local

tradition that brings former residents

large support system. Troy also

grocery store and ran in to get a

back to Cache County each year

loves that because his children

broom and dustpan. On the way

because they know it’s where they’ll

attended small schools and had many

out of the store, an older gentleman

see all their friends. Small-town

opportunities to participate in every

in overalls stopped me and asked,

community events, powered by long-

sport. Even if they weren’t the most

“What are you in such a hurry for?”

held traditions, create memories

talented players, they had a place

His question stopped me in my

that bind residents together.

on multiple teams. That helped his

hurried tracks! I replied, “I don’t

children learn to show up, do their

know.” And for just a few minutes we

The Newton Market has the best

best, grow their abilities, and create

chatted about his garden, his family,

hamburgers around. “It’s kind of

strong bonds with their classmates.

and the mice he needed to trap.

like a gas station without the gas,” says Jori Herzog. “It’s where all

Some people see more cons to living

People slow down in small

the locals gather to drink coffee

in a small town – “there’s nothing to

towns. Life seems more relaxed

and shoot the breeze, except for

do”, fewer entertainment choices,

with fewer distractions. I

Sundays—they’re closed on Sundays.”

everyone knows your business, there

could live in a small town.

I could live in a small town.

are fewer job opportunities, and in UTAH FARM AND FORK | 23

No, I cannot forget where it is that I come from I cannot forget the people who love me Yeah, I can be myself here in this small town small towns, there’s limited shopping

foster close-knit communities. It’s true

And people let me be just

and limited restaurants and take-out.

there are fewer stores and restaurants,

what I want to be

but locally-owned small businesses There is another way to view all the

give back to the community.

Got nothing against a big town

cons. Fewer entertainment choices

Still hayseed enough to say

allow for more peace and quiet and

Maybe the singer John Mellencamp

Look who’s in the big town

there’s time to enjoy nature. Maybe

says it best in his song, “Small Town”.

But my bed is in a small town

the “Everyone knows your business”

Oh, and that’s good enough for me”

argument is a two-edged sword.

“Well, I was born in a small town

Knowing what’s going on in the lives

And I live in a small town

Belonging and connection are

of your community members allows

Probably die in a small town

the hallmarks of living in a small

you to show up and help out. It can

Oh, those small communities

town. I could live in a small town.

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Alfalfa: From Field to Fork (Yes, You Do Eat It, You Just Don’t Know It)

BY JULIA MISIEGO, FOOD & FARM WRITER, UTAH FARM BUREAU

A

lfalfa has been

spreading seeds on finely tilled, firm

and protect the young alfalfa while

featured often

soil. After tilling, farmers usually go

it’s growing, and then that first

in the news the

over the area with a roller to press the

year we have an alfalfa-oat mix

past few years

seeds into the dirt for a good “soil-to-

hay to feed to our beef cattle.”

in Utah. The

seed contact”. From its tiny seed, this

topic inevitably comes up in many

plant establishes deep root systems

After planting, a field of alfalfa

public conversations around water

that reach for water and nutrients

will produce for 4-5 years before

in Utah and across the West, since

more than 10 feet into the soil, giving

it needs to be replanted.

water is such a valuable and limited

the plant amazing drought resilience.

resource. To be fair, alfalfa is a thirsty

“Alfalfa is a really great crop because

crop, taking an inch of water a week to

Many farmers in rural Utah grow

it grows for several years after it is

grow, on average. So why do farmers

alfalfa. One of these farmers is Trent

planted, so we don’t have to till every

continue to grow alfalfa in Utah?

Potter, an Idaho farm boy who moved

year. This reduces soil erosion and

to Utah to ranch with his father-in-

helps sequester more carbon out

To answer that question, let’s follow

law in the late 1980s. He and his wife

of the atmosphere.” Potter said.

alfalfa from the field to your plate.

continue to grow alfalfa, beef cattle, and some small grains in Duchesne.

Growing

In Utah’s dry climate, alfalfa needs to be irrigated. This is usually done

Alfalfa is a perennial flowering plant

“Every farmer has their own method,

with a variety of low-flow sprinkler

that produces lots of green leaves

but I like to plant a crop of oats

systems (pivots, wheel-lines, etc.)

and will have purple flowers if it is not

along with the new alfalfa,” Potter

or a method of highly-efficient

cut before it blooms. It is planted by

said. “The faster growing oats shade

flood irrigation. Drip irrigation

26 | UTAH FARM AND FORK

residential, etc., agriculture uses 82%. So really, agriculture only uses 4.5% of Utah’s total water (Utah Division of Water Resources).

Harvesting doesn’t work well because the crop

climate lends itself to producing

Once the alfalfa is ready to

is not planted in straight rows and

high-quality, high-protein alfalfa.

be harvested, it is cut with a

the plants deep roots are spread randomly over the entire field.

machine called a swather and “Our climate makes Utah, and the

then left to dry in the field in

Intermountain West in general, a good

long rows, called “windrows”.

“In other parts of the country that

place for growing alfalfa,” Moon said. “We

get more moisture than we do,

have cool springs and falls that produce

“It depends on the air temperature and

farmers don’t have to irrigate their

higher quality alfalfa than in the high

humidity, but a general rule is it takes

alfalfa, but the interesting thing is

heat, and the arid climate prevents high

three days for the hay to dry,” Potter

that alfalfa actually gets a higher

moisture content in the finished product.”

said. “We’re basically dehydrating the

protein content when it’s a little

cut plants. You want about 10-18%

stressed from heat and slight lack

It is also worth noting, that a statistic

of water,” Potter said. “The western

is often quoted that agriculture uses

United States produces really high-

80% of Utah’s water, but that’s not

Farmers monitor moisture levels

quality hay precisely because we

entirely correct. Agriculture uses 80%

carefully because if there is too

are able to control the irrigation.”

of Utah’s DIVERTED water. Diverted

much moisture the hay bale

moisture level in the finished bale.”

water is water we take out of the

could mold on the inside, and

Another Uinta Basin resident, Conley

environment for human consumption.

creates the risk of spontaneously

Moon (4th generation farmer),

Of all the snow and rain that falls

combusting (yes, that is possible).

also grows alfalfa hay, corn, and

in Utah, an average of 88.7% stays

raises beef cattle. He likes to

in the environment or flows down

“Another reason why western hay is

grow alfalfa because it fits Utah’s

the river. Of the percentage that is

so highly sought after is thatsince

growing season well, and the arid

diverted for human use, like industrial,

we have a hot, dry climate we don’t UTAH FARM AND FORK | 27

easily than perishable crops.

Each hay farmer sells their hay to different and various markets, depending on their business model, and this is where it comes to your plate.

Many animals that provide humans with needed protein, vitamins, and minerals consume grass. However, during the Utah winters (and many other regions in the United States), there is no grass growing, have as many problems with mold

thrive. If an animal eats grass, it

so the animals are fed hay, which

or imperfections in the finished

loves alfalfa. Many alfalfa farmers

has a higher protein quantity than

bale that states with a lot of

grow hay to feed their own livestock,

grass and is more easily digestible.

natural moisture do,” Potter said.

like beef cattle, but large portions

Sometimes, animals are even fed

can be sold to other markets.

hay year-round, like dairy cows.

compressed into a block, known as a

“From the hay that we don’t keep

“Protein is important for animals for

hay bale. There are several different

to feed our own cows, the majority

the same reason it’s important to

size and shape options for bales,

goes to the horse market in Texas,

humans,” Moon said. “Take dairy cows

but the most common are large

or for sheep and goats,” Potter said.

for example, the work that they are

rectangular bales or round bales.

“We also sell to local customers

doing and producing every day is like

The bales are held together with

who feed alfalfa to a variety of

that of an elite athlete. They need

twine or plastic wrapping and are

animals, from cows to rabbits.”

to intake a huge number of calories

After the hay is sufficiently dry, it is

stacked together for storage until they are ready to be fed to animals.

and protein to stay healthy and keep Moon sells to the horse market

producing milk that we can all enjoy.”

as well, but he also sells a Alfalfa is a perennial plant, so it will

portion to local dairies.

grow back after the stalks are cut.

Those animals then turn that alfalfa hay and grass into meat

Farmers in Utah are able to harvest

“Dairy farmers often don’t have

or dairy products that humans

hay 3-5 times in one summer.

time to grow most of their own

can eat. So, when you bite into

feed, so they purchase a majority

that next juicy burger, perfectly

“Alfalfa is a very high-yield crop,”

of it, including alfalfa hay,”

seasoned lamb chop, or creamy ice

Potter said. “Unlike other field crops

Moon said. “The dairies in our

cream, remember that it is alfalfa

like wheat, barley, or corn that you

communities are super important

that helps make it possible.

can only cut once before you have to

to alfalfa producers, a lot of

replant. You can cut alfalfa over and

hay gets sold to dairy farms.”

over and it just keeps producing.”

“Alfalfa really is a remarkable crop,” Potter said, “It’s high-yield, carbon

Alfalfa can also be shipped out of

sequestering and lots of animals

Feeding

state or even overseas. It can be

rely on it for food. Our climate here

Alfalfa hay is a staple in many

compressed into even smaller cubes

in Utah makes for very high-quality

animals’ diets, who rely on it for the

or pellets. Since it is dehydrated,

hay that is coveted by other states.

necessary nutrients to grow and

it can be stored and shipped more

That’s why it is worth the water.”

28 | UTAH FARM AND FORK

Violet Elevates Neighborhood Dining

BY J’NEL WRIGHT

T

he move toward

made-from-scratch sandwiches,

Oh Captain My Captain French toast,

farm-to-fork dining

salads, soups, appetizers, pisano, and

a generous serving of battered bread

in Utah celebrates

luscious home-baked creations. Many

coated with sweet, crunchy cereal

using locally sourced

selections are vegan and gluten-free.

then fried to crispy perfection.

and-true recipes that pay homage to

The current location contrasts the

Eggs Bene is another popular selection.

the generations who helped build the

restaurant’s namesake in Santa

Who can resist farm-fresh poached

foundation for homemade cuisine.

Monica, California, the first restaurant

eggs paired with fried prosciutto atop a

ingredients in tried-

where Myra and Troy worked

toasted English muffin and homemade

People who’ve shown us the delicious

together. After moving between

hollandaise? Or swap for sliced avocado,

allure of simplicity that produces

California and Utah, the Petersen

fresh spinach and tomato smothered

complex, enticing flavors. Those who

family decided to make Utah their

in hollandaise sauce. Delicious!

believe cooking for others makes

permanent home. After checking

everything taste better and that

with the owners in Santa Monica to

For a lighter appetite, feast on deep-

“community” should be nourished.

be sure they could use the name, the

fried zucchini spears seasoned

Petersons laid out the welcome mat

with Parmesan cheese or a tray of

That is precisely what guests can

for patrons to enjoy the “elevated

devilled eggs adorned with cornichon

expect from Myra and Troy Petersen’s

casual” experience at Violet.

pickles, pickled beet and fresh dill.

south of Sugarhouse in the Highland

Fans of Violet rave about their

For those committed to mealtime, Violet

Park neighborhood, Violet offers

weekend brunch. Highlights include

offers satisfying “sando” selections

Violet Restaurant. Stationed just

30 | UTAH FARM AND FORK

like the French Dip with roast beef

serve dishes to be shared and enjoyed

Violet is at located at

and gruyere cheese, onion straws and

together. With Violet, they’ve provided

1588 E. Stratford Ave.,

horseradish aioli or Mahi Mahi topped

a warm, comfortable space for families

Salt Lake City, Utah.

with tartar slaw and red onion served

and friends to sit and eat and feel

Visit violet-slc.com/menu for

on a fresh toasted brioche bun.

nourished in more ways than one.

menu and operating hours.

The Big Mock Burger (a fan favorite) is six ounces of ground beef capped with white American cheese, grilled onions and Violet’s special secret sauce. The Jerk Chicken Pinsa (an Italian-inspired nod to Troy’s friendship with the Caputo family) combines grilled jerk chicken breast with fresh cilantro, red onion, and mozzarella cheese. While the special barbecue sauce is a secret, Myra hints that it’s a blend using 17 different spices.

The Violet Harvest salad is a refreshingly satisfying blend of Licianato kale topped with fresh ingredients and Violet’s lemon/herb vinaigrette for a lighter fare. But be sure to save room for a freshly baked pastry or an Italian soda.

In the spirit of family, the Petersens UTAH FARM AND FORK | 31

baked ziti

BY HANNAH HASLAM, FOOD WRITER, UTAH FARM BUREAU FEDERATION

INGREDIENTS 2 (28-ounce) cans whole peeled tomatoes

Freshly cracked pepper, to taste

1 tablespoon extra-virgin olive oil

1 pound ziti rigati

8 ounces diced pancetta

1 1/4 cups whole-milk ricotta

1 pound (about 4 to 6) Italian sausage, casings removed.

1 cup crème fraîche *

(I like to do half sweet Italian half spicy Italian.)

1 bunch chives, minced

1 large yellow onion, diced

2-3 parmesan rinds (optional but encouraged)

3 tablespoons unsalted butter, divided

½ bottle red wine (optional)

1 teaspoon kosher salt, plus more for

2 cups (about 7 ounces) finely grated

salting water, and more to taste

Parmesan or Grana Padano, divided

1 teaspoon red pepper flakes

1 1/2 pounds Shredded Mozzarella

In a large bowl, use your hands to crush the tomatoes in their juices. Make the meat sauce: Place a large Dutch oven over mediumhigh heat and heat the olive oil. Add the pancetta and cook until the fat renders and the meat is crisp. Remove with a slotted spoon and set aside. Add the sausage and brown, breaking it up with a wooden spoon into small pieces. When it’s cooked through, remove from the pot and set aside. Discard about two-thirds of the fat in the pan, then place the pan back over the heat. Add the onion to the pan and reduce the heat to medium. cook about 6 to 8 minutes, until the onion’s translucent. Add the red pepper flakes and allow them to heat for about 30 seconds, until you can smell them. Add the crushed tomatoes, their juices, 1 teaspoon salt, the half bottle of wine, parmesan rinds (if using) and the reserved bacon and sausage. Let the sauce come to a rolling simmer before turning the flame to medium-low, and simmering, uncovered, for 3-6 hours, until the sauce has reduced, darkened in color and thickened. I like to let the sauce go for as long as possible (stirring occasionally) to allow the flavors to really develop. When you feel the sauce has reached that stage, remove the parmesan rinds and discard. Melt 2 tablespoons of butter into the sauce, stirring well. Cook the noodles in a pot of heavily salted water. Cook 3 minutes less than indicated for al dente on the package, as they’ll continue to cook in the oven. Heat the oven to 450°F. Use the last tablespoon of butter to grease a 9x13-inch metal baking dish. Using a metal pan will result in crispier edges. Set the dish aside. Prepare the white sauce: Combine ricotta, crème fraîche, a pinch of salt, minced chives, some pepper, and 2/3 cup of Parmesan. Set it aside. Toss the drained pasta with the red sauce. Add 1 cup of the white sauce to the bottom of the buttered baking dish. Sprinkle evenly with 1/2 cup mozzarella and 1/2 cup Parmesan.

Add half of the noodles on top of that.Pour the rest of the white sauce over the pasta, and smooth it out. Sprinkle half of the remaining Parmesan and half of the remaining mozzarella on top of that. Top the cheese layer with the rest of the noodles. Top with the rest of the Parmesan and mozzarella. If you enjoy crispy noodles, be sure to rearrange some of the pasta so that you have noodles sticking up above the cheese. Place into the oven, uncovered, and bake until the cheese is golden, the sauce is bubbling up around the edges, and the noodles sticking out look crisp—around 25 to 30 minutes. Let the ziti cool for 10 minutes before serving. * crème fraîche is a French cultured cream that is most closely related to sour cream. However, crème fraîche is thicker, richer, and less tangy than sour cream. You can find it in some grocery stores (i.e. Harmons or Trader Joes) or you could make it!

32 | UTAH FARM AND FORK

Boosts productivity.

Builds reputations.

SVL97-2, R640 & U48

Bonneville Equipment Co.

9330 South 300 West, Sandy, Utah 84070 • 801-566-8891

KubotaUSA.com © Kubota Tractor Corporation, 2020. This material is for descriptive purposes only. Kubota disclaims all representations and warranties, express or implied, or any liability from the use of this material. For complete warranty, safety and product information, consult your local Kubota dealer.

For the complete disclaimer, go to KubotaUSA.com/disclaimers and see the posted disclaimer.

UTAH FARM AND FORK | 33

Food Holidays

OCTOBER 2

OCTOBER 4

OCTOBER 8

OCTOBER 10

National Pumpkin Seed Day

National Taco Day

National Pierogi Day

National Angel Food Cake Day

OCTOBER 12

OCTOBER 15

OCTOBER 17

OCTOBER 19

National Pulled Pork Day

National Roast Pheasant Day

National Pasta Day

National Seafood Bisque Day

OCTOBER 26

OCTOBER 31

NOVEMBER 1

NOVEMBER 4

National Chicken Fried Steak Day

National Caramel Apple Day

National Pepper Month

Roast Dinner Day

NOVEMBER 6

NOVEMBER 10

NOVEMBER 12

NOVEMBER 15

National Nacho Day

National Pupusa Day

National French Dip Day

National Spicy Hermit Cookie Day

NOVEMBER 17

NOVEMBER 23

NOVEMBER 27

NOVEMBER 30

National Baklava Day

National Espresso Day

National Bavarian Cream Pie Day

National Mousse Day

34 | UTAH FARM AND FORK

Time for fall recipes.

Start with this Herb-Seasoned Rib Roast Rib Roast seasoned in herbs and served with a red wine pan sauce. Cheers! www.beefitswhatsfordinner.com

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