Create Family Mealtime // 4 Tips for Success

Create Family Mealtime

We know eating together as a family is important, but sometimes it can be tough. Try these tips to make your family meals a success, and make an effort to eat together as a family during National Family Mealtime month in September.


With school starting, it may feel like your family is getting pulled in all directions.  Piano practice, football games, swim team tryouts, school projects, and study groups may be filling up your family’s schedule.  An important way to keep your family connected in busy times is having meals together.  Family meals have been associated with improved diets, academic performance and vocabularies. They also decrease the risk of children experiencing depression, eating disorders, and drug/alcohol use.

This may be why September has been declared National Family Mealtime month, and Healthy Family Meals month in Utah. Here are some tips that can help make family mealtime a habit.

  1. Plan and prioritize. Make family mealtime a priority by planning it in your day.  Plan when, where, and what you will be eating.  Let your family know that it is important for everyone to be present.  Take time each month (or a few times a month) to plan your meals.  This can help you save time and money throughout the month.
  2. Make it work for your family.  Is family dinnertime not working?  Try family breakfast, lunch, or afterschool snack time.  Just take time to sit together, share a healthy meal (or snack), and connect as a family.
  3. Ditch the electronics.   With so much socializing happening online, we can lose touch with the art of conversation.  Help your family spend time together undistracted by turning off or putting away cell phones and other electronic devices.  Parents, this includes your devices too!
  4. Keep it simple and fun.  Family mealtime doesn’t need to be a source of stress.  By planning your meal and involving the whole family in the prep and cleanup, you can keep it from being a burden.  Also, don’t put too much pressure on yourself that it has to be a certain way (see tip # 2).  Use this time to talk about your days and fun memories.  Avoid discussing topics that may lead to contention: discipline, etc.

Equipped with these tips, we invite you to take the pledge to start the habit of more family mealtimes this September.

For more family mealtime tips, check out our resources at CreateBetterHealth.usu.edu.


This article was written by LaCee Jimenez, Food $ense (SNAP-Ed) Coordinator with Utah State University Extension




4 Simple Swaps for a Healthier Lunchbox

Lunch Swaps

What’s for lunch? If you’ve got kids going back to school, chances are you’re thinking about what you’ll send with them in their lunchboxes. Try these simple changes to make their lunches healthier.


With kids going back to school, it is time to get back into the habit of packing lunch boxes.  Here are some simple swaps that can help you make them more nutritious.

1)   Use water or low-fat milk instead of sugared-beverages. Water is great for keeping little ones hydrated.  You can add fruit or herbs to infuse it with flavor.  Let your kids pick their favorite ones to personalize their water bottles.  Low-fat milk is another great option that packs a nutritious boost with calcium and protein.

2)   Stick with whole grain bread and wraps instead of white.  Fiber in whole grains can help your kids feel fuller for longer.  Whole grain breads and wraps also maintain more vitamins and minerals.  

3)   Add whole fruit instead of fruit snacks.  As one of my favorite professors once said, “Grapes are nature’s candy.”  Fruit can be a sweet treat for your kids that provides much more nutrients and less preservatives and dyes than fruit snacks and other fruit-like candy.

4)   Include some veggies instead of no veggies.  Vegetables can be one of the more challenging food groups to get kids to eat.  Let them pick the vegetables they would like to pack.  Use dinnertime and snack time at home as opportunities to introduce them to a variety of vegetables to help them decide what kinds they like best.

Following these steps can help your lunchboxes follow USDA MyPlate recommendations and give your kids a balanced diet that will help get them through their school day.  As you prepare your lunchbox menus for the week, invite your kids to be involved.  They will be more invested in eating something, if they feel like they have a say in what goes in their lunchbox.    

These tips are great for adult lunches too.  Taking your own lunch to work can help you eat well and save money.

 


This article was written by LaCee Jimenez – Food $ense (SNAP-Ed) Coordinator




Sleep Superheroes

Sleep SuperheroesA light supper, a good night’s sleep, and a fine morning have often made a hero of the same man who, by indigestion, a restless night, and a rainy morning, would have proved a coward.

–Lord Chesterfield


As parents, we know our children need a healthy, balanced diet to perform well in school. However, do we recognize what a vital role sleep plays in student performance? Teenagers extend their waking hours to accommodate school, work, sports and social life, cutting back on hours meant for sleep. Yet, whether they are teenagers or younger kids, even Superheroes need sleep to be at their best! Research shows that:

  • Shortened sleep times seem to cause higher levels of anxiety (Silva, et al. 2017).
  • Shortened sleep times seem to cause an increase in feelings of hunger, but a decrease in food enjoyment (Silva, et al. 2017).
  • A one-hour increase of sleep time is associated with a 14 percent decrease in the odds of being obese (Timmermans, et al., 2017).
  • Teenagers who consistently went to bed late craved more high-sugar foods at breakfast, and then continued to eat 53 percent  more food throughout the day (Asarnow, et al., 2017).
  • These same teenagers, when they altered their habits and went to bed earlier, voluntarily chose healthier foods for breakfast (Asarnow, et al., 2017).

Less anxiety, decrease in obesity, healthier food choices…there’s no question that sleep should be  an important part of your Superhero’s diet!


This article was written by Cathy Merrill, Family and Consumer Sciences, Extension Assistant Professor, USU Extension, Utah County

References:

Asarnow, L.D., Greer, S.M., Walker, M.P., & Harvey, A.G. (2017). The impact of sleep improvementon food choices in adolescents with late bedtimes. Journal of Adolescent Health, 60¸ 570-576.  Accessed at  http://dx.doi.org/10.1016/j.jadohealth.2016.11.018

Silva, A.A.S.C., do Vale Cardoso Lopes, T., Teixeira, K.R., Mendes, J.A., de Souza Borba, M.E., Mota, M.C.,

Waterhouse, J., Crispim, C.A. (2017). The association between anxiety, hunger, the enjoyment of eating foods and the satiety after food intake in individuals working a night shift compared with after taking a nocturnal sleep: A prospective and observational study. Appetite, 108, 255-262. Accessed at http://dx.doi.org/10.1016/j.appet.2016.10.005  

Timmermans, M., Mackenbach, J.D., Charreire, H., Bardos, H., Compernolle, S., De Bourdeaudhuij, I., Oppert, J.-M., Rutter, H., McKee, M., Lakerveld, J. (2017). Preventive Medicine, 100, 25-32. Accessed at http://dx.doi.org/10.1026/j.ypmed.2017.03.021




Five Factors that Determine Your Sense of Well-being

Well Being.jpg

Achieving a happy life full of meaning takes conscious effort. Choose and implement some, or all, of these factors to positively affect your sense of well-being and that of your children.


If someone asks how you are doing, do you respond with the typical fine or pretty good? Or are you tempted to give a list of complaints? John Paul Murphy, former Utah State University Extension 4-H specialist, had a standard answer to that question, whether he was dealing with a personal health issue or was actually having a good day. His response? “I’m terrific! But things are looking up!”

Martin Seligman, a leading professor and pioneer in the world of positive psychology, explains that our well-being, or how we are doing, is heavily influenced by five factors. These factors are outlined in, “Strong Parents, Stable Children: Building Protective Factors to Strengthen Families,” a curriculum sponsored, in part, by USU Extension.

  1. Positive Emotion. This includes feelings of happiness, peace, love, connectedness, hope and gratitude. The important part is to enjoy yourself in the moment, such as when reading a good book, spending time with family and friends or eating a bowl of your favorite ice cream. Doing fun and enjoyable things is important in life and it makes us feel better inside.
  2. Engagement. Has time ever slipped away while doing something you love? Seligman refers to this as “flow.” Doing something that brings you to a state of flow can enhance your well-being. These are activities that make you feel fulfilled like playing with your children, playing a musical instrument or using your talents to create something.
  3. Relationships. Positive relationships are at the core of our well-being. People who have positive, meaningful relationships with others are happier than those who do not have these close bonds. Keep in mind that such relationships take time and effort to maintain.
  4. Meaning. Meaning comes from belonging to or participating in a cause that is higher than ourselves. Most of us want to believe we are living and working for a greater purpose. For some, the greater purpose may be tied to spirituality or religion; for others, it is raising a family, involvement in a charity, participating in humanitarian efforts or mentoring a young person.
  5. Accomplishment/Achievement. Setting our sights on something and dedicating time and attention to bettering ourselves is good for us. This includes working hard at a skill, achieving a goal or winning a game or competition. Well-being is tied to the steps taken to achieve the goal, not just on the end goal alone.

To foster this sense of well-being in your children, consider applying “Make Time for 9!” in your relationships with them, also taken from the “Strong Parents, Stable Children” curriculum.

  • 9 Meaningful – and Safe – Touches. Children need physical contact every day to feel connected to their parents or other caring adults. Physical contact between parents and children helps create strong attachment, builds trust and is calming.
  • 9 Minutes Matter. Children need quality time, not just quantity time. Busy families will especially need to make each available minute count. Some important times parents can impact their child are:
    • The first three minutes after children wake up and see you.
    • The first three minutes after coming home from school or an activity.
    • The last three minutes of the day before they go to bed (reading time, debriefing, snuggling, etc.).

No single interaction requires much time, but it is important to slow down, look children in the eyes and talk or ask each other questions.

  • 9 Minutes of Conversation. Depending on age, this could be 9 straight minutes or a minute here and there. Babies need a lot of contact with their parents, including face-to-face time and talking. It is no less important to interact with teens and keep communication lines open.

 


This article was written by Kathleen Riggs, Utah State University Extension professor, Iron County, 435-586-8132, kathleen.riggs@usu.edu

 

 




10 Tips for Drinking More Water This Summer

Drink More Water


We all know drinking more water is good for us, but that doesn’t mean it’s easy to drink enough each day. During the hot summer months, it’s especially important that we drink enough to keep our bodies hydrated and healthy. Here are some easy tips to help you get started:

  1. Get a water bottle or cup that you’ll actually use. Choose whatever suits your style.
  2. Carry a water bottle with you and keep it at your desk. Refill it whenever you’re near the water cooler or fountain.
  3. Use an app to track your water consumption. Apps like Plant Nanny make drinking water feel like a game. Apps such as iDrated and WaterLogged are also great resources to help remind you to drink.
  4. Invest in a water filter (or a filtered water bottle) if you don’t like the taste of tap water.
  5. Opt for water. Replace sugary drinks such as soda and energy drinks with water. It’s zero calories and you’ll save money.
  6. Use a marked water bottle that shows how much you’ve consumed throughout the day (or make your own!).
  7. Add fresh fruit to your water to give it some flavor.
  8. Set reminders for yourself to drink at certain times of the day (i.e. before every meal or after every bathroom break).
  9. Keep a glass or water bottle by your bed for easy access during the night.
  10.  Set a realistic goal for yourself. If you’re only drinking two glasses a day now, don’t jump directly to a goal of eight glasses. Start small and you’ll improve little by little.

This article was written by Kali Anderson, Extension Intern for Utah County

 




Healthy Homemade Fruit “Ice Cream”

Fruit Ice CreamCool off with this guilt-free frozen treat!


It’s not often that we hear “healthy” and “ice cream” in the same sentence, but substituting cream and sugar with frozen fruit makes this treat both delicious and nutritious. The best part is you probably have all the ingredients in your kitchen right now!

Steps:

  1. Freeze several bananas or other fruit (strawberries, raspberries, pineapple, mangoes, etc). Once frozen, let fruit thaw for a few minutes and cut into chunks.
  2. Place fruit in food processor or blender and puree until the consistency is creamy. Feel free to add in cocoa powder for a chocolatey taste or peanut butter for some added protein.
  3. Spoon mixture into a bowl and add in desired toppings, such as chopped nuts, mini chocolate chips, shredded coconut, or granola.

Note: Use bananas for a creamier consistency. Other fruits will make the product more like sorbet, which is still delicious!


This article was written by Kali Anderson, Extension Intern for Utah County




Healthy Desserts for July Fourth

Healthy Desserts

 

Summer berries provide the perfect color palette for patriotic desserts. Try one of these healthier dessert options at your Fourth of July celebration this year.


There will be plenty of hot dogs, hamburgers, chips and potato salad to celebrate America during the month of July. But what’s for dessert? Dessert can be an opportunity to introduce a few healthier options to a meal.

These recipes still have plenty of yummy about them, but are lighter in calories and higher in nutrients. Give one or more of them a try!

Cheesecake Stuffed Strawberries

If you haven’t made these before, they are a must-try! Picture a beautiful red strawberry stuffed with cheesecake filling and topped with a blueberry! Can you think of anything more patriotic than a red, white and blue strawberry treat?  Find the recipe here.

Red, White and Blueberry Popsicles

July can be a scorcher. Cool off with these pretty and nutritious treats! Layer Greek yogurt, pureed blueberries and raspberries in a  popsicle mold, and voila!  A cold, patriotic treat. It will take a bit of time to mix and layer the treats, but it is worth it when you see the look of delight on people’s faces. Get the directions here.

Patriotic Parfait

Who doesn’t want their very own individual dessert? These super easy parfaits are pretty and colorful, and they have a fraction of the calories of a cake or dessert. It is as simple as layer, layer and layer! Find the recipe here, or try this customizable version.

Try making smaller version, or  “dessert shooter.” Smaller portion equals less calories, so it is a no-brainer! Simply layer plain or vanilla Greek yogurt with red and blue berries, topped with your favorite granola in small cup (this blogger uses beer flight cups). Try it with our homemade crispy granola.

Red, White & Blue Fruit Kabobs

Want to keep it even simpler? Make fruit kabobs with strawberries, raspberries, blackberries, and blueberries. Alternate with white marshmallows, cubes of angel food cake, or a white fruit like dragonfruit, banana, honey dew or casaba melon.  Try it with this chocolate orange dipping sauce.

 

What are your favorite patriotic desserts?


This article was written by Darlene Christensen, USU Extension associate professor, 435-277-2406, darlene.christensen@usu.edu




9 Unusual Vegetables You Should Try

unusual veggies graphicNext time you’re at the grocery store, look for some of these interesting vegetables to incorporate into your menus.  Watch the video clip for some recipe ideas, and read up on the nutritional benefits of these veggies below.


Unusual Vegetables Play

Bok Choy

bok-choy-1922455_1920

Bok choy is a member of the cabbage family, and contains fiber, protein, and vitamins A and C, which are antioxidants and protect cells from damage. Try sautéing it in a skillet with hot oil and garlic until leaves are bright green and stalks are translucent.

Anise/Fennel

fennel-533692_1920

Anise, or Fennel, is a root vegetable and also an aromatic and flavorful herb in the same family as carrots and parsley. It continues fiber, some protein, vitamins A, C and E, potassium, zinc, and beta-carotene.

Roasted Fennel with Parmesan

  • 4 tbsp olive oil
  • 4 fennel bulbs, cut vertically 1/3-inch thick slices, fronds reserved.
  • Salt and ground pepper to taste
  • 1/3 cup parmesan cheese, grated

Preheat the oven to 375 degrees F.

Lightly oil bottom of a 13×9 glass baking dish. Arrange fennel in the dish. Sprinkle with salt and pepper, then with parmesan cheese. Drizzle with oil. Bake until golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 tsp, then sprinkle over the roasted fennel and serve.

Kale

vegetables-2202495_1920

Kale contains protein, fiber, potassium, and vitamins A, C and B6. Try it in a massaged salad, or added into soup.

Massaged Kale Salad

  • 2 bunches of kale
  • ½ c parmesan cheese
  • 1/3 c olive oil
  • ¼ c lemon juice
  • 3 garlic cloves, minced
  • ½ tsp pepper
  • ¼ tsp salt

Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add parmesan, oil, lemon juice, garlic, pepper, and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look darker and somewhat shiny. Taste and adjust seasoning with more parmesan, lemon juice, garlic, and/or pepper. To avoid mess, massage in a Ziploc bag!

Broccoflower

5461748644_76ca5dcfda_b

Broccoflower looks like a light green cauliflower, and has a milder and sweeter flavor than either broccoli or cauliflower. It can be eaten raw or cooked. Broccoflower contains vitamins A and C, folic acid and magnesium.

Rainbow Chard

3871522410_5aaa480e70_b

Rainbow chard is a relative of the beet, with colorful stalks that resemble celery topped with dark green leaves. It contains vitamins A, C, E, and K, beta carotene, calcium, and potassium. Prepare the leaves as you would spinach, and the stalks as you would asparagus.

Purple Potatoes

7613655794_d5544cb6f6_k

They may look different, but purple potatoes contain the same vitamin C, potassium and fiber that regular potatoes do, and can be prepared the same way.

Shallots

shallot-1703859_1920

Shallots contain more nutrients than onions, and have a milder flavor. They contain vitamins A and C, pyridoxine, folates, and thiamin.

Jicama

jicama-875254_1920

Jicama is a root vegetable, and contains potassium, fiber, protein, and vitamin C. It should be stored on the counter, not in the fridge. Eat it with hummus or on a salad.

Beets

beetroot-904371_1920

Beets contain antioxidants, vitamin C and B6, fiber, potassium and magnesium. Try them roasted.


Information for this article was contributed by Jaqueline Neid-Avila, RDN, CD with USU Extension in Davis County

 

 




2017 Farmers Market Roundup

Farmers Market Graphic

Looking for fresh, local food? Find a Farmers Market near you and support the people in your community producing food. Quick tip:  bring cash and a few reusable grocery bags so you can shop to your heart’s content. 


9th West Farmers Market*
Sundays, 10 a.m. – 2 p.m.
June through October, International Peace Gardens, 1060 S. 900 W., Salt Lake City
http://9thwestfarmersmarket.org

25th Street Market
Saturdays, 9 a.m. – 1 p.m.
June through October, 475 E. 2500 N., North Logan
http://www.northloganmarket.com

Ashley Valley Farmers Market
Saturdays, 9 a.m. – 1 p.m.
July through September, 225 E. Main St., Vernal
http://avfarmersmarket.wix.com/avfarmersmarket

Benson Grist Mill Historic Site
Saturdays, 9 a.m. – 1 p.m.
July through October, 325 State Rd. 138, Stansbury Park
www.bensonmill.org

Bountiful Farmers Market
Thursdays, 3 p.m. –  8 p.m.
June 11 through October 15, 100 S. 100 E., Bountiful
http://www.bountifulmainstreet.com

Brigham City Farmers Market
Saturdays, 8 a.m. – 1 p.m.
June 17 through September 30
Bill of Rights Plaza and Box Elder County Courthouse
http://www.historicbrigham.org/farmersmarket/43-farmersmarket

BYU- LaVell Edwards Stadium Farmers Market
Thursdays, 8 a.m. – 7 p.m.
August through October, 213 E. University Parkway, Provo
http://dining.byu.edu/farmers_market.html

Cache Valley Gardeners Market*
Saturdays, 9 a.m. – 1 p.m.
May through October, Logan Historic Courthouse, 199 N. Main, Logan
http://www.gardenersmarket.org

Cedar City’s Downtown Farmers Market*
Wednesdays, 4 p.m. – 7 p.m.
July through October, Hoover & 100 W., Cedar City
https://www.facebook.com/ccdowntownfarmersmarket

Downtown Farmers Market*
Saturdays, 8 a.m. – 2 p.m., June through October
Tuesdays, 4 p.m. – dusk, August through October
Saturdays, 10 a.m. – 2 p.m., November through April
Pioneer Park, 350 S. 300 W., Salt Lake City
http://www.slcfarmersmarket.org

Downtown Farmers Market at Ancestor Square*
Saturdays, 8 a.m. – noon
May through October, 2 W. St. George Blvd., St. George
http://www.farmersmarketdowntown.com

Farm Fest Market – Sevier County
Saturdays, 9 a.m. – noon
June through October, 370 E. 600 N., Joseph

Farmers Market Ogden*
Saturdays 9 a.m. – 2 p.m.
June 25 through September 17, Ogden Historic 25th Street, Ogden
http://farmersmarketogden.com/

Gardner Village Farmers Market
Saturdays, 9 a.m. – 1 p.m.
July 8 through October 28 , 1100 W. 7800 S., West Jordan
http://www.wasatchfrontfarmersmarket.org

Harrisville City Summer Farmers Market*
Thursdays, 4 p.m. – dusk
August 3 through September 21, Harrisville Main Park, 1350 N. Hwy 89, Harrisville
https://www.cityofharrisville.com/farmer-s-market

Happy Valley Farmers Market*
Fridays, 5 p.m. – 9 p.m.
June through October, 100 E. Main Street, Orem
www.happyvalleyfm.com

Heber Valley Farmers Market
Thursdays, 4 p.m. – 9 p.m.
June 8 through August 31, Main Street Park, 250 S. Main St., Heber City St.
http://www.ci.heber.ut.us/community/events/farmersmarket

High Desert Growers Farmers Market
Saturdays, 9 a.m. – noon
July 15 through October 31, 100 E. Main Street, Price
http://extension.usu.edu/carbon/home_family_food/farmers_markets

Long Valley Farmers Market
Saturdays, 9 a.m. – noon
Mid May through Mid October, 475 N. State St., Orderville
http://www.facebook.com/pages/Long-Valley-Farmers-Market/1397811127154513

Mapleton Farmers Market
Saturdays 8 a.m. – 11 a.m.
July through September, Mapleton City Center, 125 E. 400 N., Mapleton
http://www.mapletonmarket.org

Moab Farmers Market*
Fridays, 4 p.m. – 7 p.m.
May 5 through October 27, Swanny City Park, 400 N. 100 W., Moab
http://www.moabfarmersmarket.com/

Murray Farmers Market*
Fridays and Saturdays, 9 a.m. – 2 p.m.
July 29 through October 29, Murray City Park, 200 E. 5200 S., Murray
https://www.utahfarmbureau.org/Agriculture/Farmers-Markets

Park City Farmers Market
Wednesdays, noon – 6 p.m.
June through October, 4000 The Canyons Resort Drive, Park City
http://www.parkcityfarmersmarket.com

Park Silly Sunday Market
Sundays, 10 a.m. – 5 p.m.
June 8 through September 21, 900 to 200 Main St., Park City
http://www.parksillysundaymarket.com

Provo Farmers Market*
Saturdays 9 a.m. – 2 p.m.
June through October, Pioneer Park, 500 W. Center St., Provo
http://www.provofarmersmarket.org

Richmond Harvest Market
Saturdays, 10 a.m. – 1 p.m.
June through Mid-October, 563 S. State, Richmond
http://richmond-utah.com/harvest.html

Roosevelt Farmers Market
Thursdays, 3:30 p.m. – 6:30 p.m.
June 22 through September 28, 130 W. 100 N., Roosevelt
facebook.com/groups/101217766689683/

South Jordan Farmers Market
Saturdays, 8 a.m. – 2 p.m.
August 6 through October 29, 10695 S. Redwood Road
http://www.southjordanfarmersmarket.com

Spanish Fork Famers Market
Saturdays, 8 a.m. – 1 p.m.
End of July – November, 40 S. Main St., Spanish Fork
http://www.spanishforkchamber.com

Sugar House Farmers Market*
Wednesdays, 5 p.m. – 8 p.m.
June 8 through October 26, Sugarhouse Park, 1500 E. 2100 S., Salt Lake City
http://www.sugarhousefarmersmarket.org

Syracuse City Farmers Market*
Wednesdays, 4 p.m. – dusk
July 5 through September 27, Founders Park, 1904 W. 1700 S., Syracuse
facebook.com/SyracuseCityUtahFarmersMarket

Thanksgiving Point Farmers Market
Saturdays, 10 a.m. – 2 p.m.
August through September, 3003 N. Thanksgiving Way, Lehi
http://www.wasatchfrontfarmersmarket.org

USU Botanical Center Farmers Market*
Thursdays, 5 p.m. – 8 p.m. (dusk)
July through September, USU Botanical Center, 920 S. 50 W., Kaysville
http://www.usubotanicalcenter.org/events/farmers-market/

University of Utah Farmers Market*
Thursdays, 10 a.m. to 2 p.m.
Mid-August through Mid-October, Tanner Plaza, 200 S. Central Drive, Salt Lake City
http://sustainability.utah.edu/resource-center/get-involved/farmers-market.php

Urban Farm & Feed
Tuesday – Friday, 10 a.m. – 6 p.m.
Saturday, 9 a.m. – 6 p.m.
Open year round, 8737 South 700 East, Sandy
http://www.urbanfarmandfeed.com

VA Farmers Market
Wednesdays, 11 a.m. – 2 p.m.
August 2 – September 6, VA Medical Center, 500 Foothill Drive
Lawn and patio outside the Building 8 Canteen.
https://www.saltlakecity.va.gov/SALTLAKECITY/features/vaslchcsfarmersmarket.asp

Wayne County Farmers Market
Saturdays, 4 p.m. – 6 p.m.
May through October, Center and Main Street, Torrey
http://www.facebook.com/WayneCountyFarmersMarket

Wheeler Farm Market
Sundays, 9 a.m. – 2 p.m.
June through October, 6351 S. 900 E., Murray
http://www.wasatchfrontfarmersmarket.com

Year-Round Farmers Market
Saturdays, 9 a.m. – noon, Year-Round
Wednesdays, 4 p.m. – 7 p.m., May through October
50 W. Center St., Cedar City
http://yearroundmarket.weebly.com/

Zion Canyon Farmers Market
Saturdays, 9 a.m. – noon
Late April through Mid-October, 1212 Zion Park Blvd., Zion Canyon
http://www.zionharvest.org


*Markets marked with an asterisk utilize electronic benefit transfer (EBT) machines, allowing Food Stamp participants to use their benefits to buy fruits and vegetables at local farmers markets.

Did we miss a market? Let us know in the comments!




15 Benefits of Eating Local

Local Food Graphic

Some of the reasons to buy local food may surprise you. They may even entice you to visit your local farmer’s market this summer. 


Local is in. And if trends from the past several years are any indication, the movement is here to stay. Why are people so drawn to buying locally? The top three reasons Americans do so, according to the Food Marketing Institute, include freshness, supporting the local economy, and knowing where the product came from. Other studies show similar reasons, along with higher and better quality, positive relationships with growers, and the opportunity to purchase unique products.

Although many might first connect local food purchasing to positive environmental benefits, the benefits extend to your mental and physical health, your social sphere, and your community’s prosperity. Specific benefits of engaging in the local movement include:

  1. Improved nutrition, increased likelihood of making healthier food choices, obesity prevention, and reduced risk of diet-related chronic disease.
  2. Small farms preserved and rural communities sustained.
  3. Sixty-five percent of your dollar remains within the community, compared to shopping at large chain stores where only 40 percent of your dollar stays in your community.
  4. More job security in your local community.
  5. Attraction of employees and patients to local restaurants, hospitals, and other businesses advertising local food sourcing.
  6. Increased national food security.
  7. Local and small-scale farmland preserved.
  8. Food travel distance is reduced (food miles). This cuts down on fossil fuel consumption, air pollution, and greenhouse gas emissions associated with transporting food.
  9. Preserved cultivar genetic diversity.
  10. Higher likelihood farmers selling direct to consumers and markets are engaging in environmentally friendly production practices.
  11. Reduced food safety risks through product decentralization.
  12. If growing your own food, greater physical activity is an additional health benefit. 
  13. Being able to talk to the people who grew and/or made the food you are buying.
  14. Being able to ask questions about pesticides, herbicides, growth hormones, animal treatment, fertilizers, and any other queries you may have about how your food was produced.
  15. Getting to know your local producers gives you a stronger sense of place, relationships, trust, and pride within your community.

Read More

More Sustainable Food Resources 


This article was written by Roslyn Brain, Sustainable Communities Extension Specialist with USU Extension, Moab