Category Archives: Uncategorized

Growing concerns about disappearing Farm Lands in Utah

Utahns concerned about agriculture

amid quick growth, study shows

By Nadine Wimmer

(quoted from

SALT LAKE CITY — Most Utahns know the state is growing, but few realize by how much. New research from Envision Utah shows that growth is sparking fear over food security.  It’s easy for consumers to find what they want at the grocery store. But few of the fruits and vegetables in the produce section are grown in Utah. That’s just one finding of the research.

“All of a sudden these businesses and houses are popping up,” noted Utah resident Missy Webb. Another resident, Clyde Ormond, said, “It seems like we are becoming L.A. over again, with a large sprawl.”

Utah adds about 70,000 new homes — nearly equivalent to the city of Ogden — every year. At that rate, Utah will reach 4 million residents in 15 years, the research shows.

“This was a quiet street when I was growing up,” said resident Luke Petersen, who is a farmer. He sees development moving in on his family farm and a Sprouts grocery store going in next door.

Envision Utah found that, for the first time, Utahns’ confidence in leadership is wavering. Now nearly 1 in 5 aren’t sure who can best deal with growth.   Robert Grow, president and CEO of Envision Utah, said, “It’s gone to the, ‘I don’t know who can help us grow right.’ And that’s really a critical concern.   We’ve seen a dramatic shift in how Utahns feel about agriculture and the importance of it. We’re losing our farmlands and we’re losing them rapidly.”

Utahns identified clear concerns with growth, mostly clean air, water and education. Additionally, there is a concern about growth that’s brand-new on people’s radar.  “We’ve seen a dramatic shift in how Utahns feel about agriculture and the importance of it,” he said. “We’re losing our farmlands and we’re losing them rapidly.”

The areas with the highest growth are the only places that grow fruits and vegetables.

“Fruits and vegetables are going to become much more difficult to grow, maybe impossible,” he said.

Right now, Utah produces 579 percent of the state’s meat needs, 2 percent of its vegetables and 7 percent of its fruit. For the latter, Utah relies on California, a state facing its worst drought in a century.

“They view it as critical for the future and they really want to see that they can be safe and secure and have food for their children and grandchildren,” Grow said.

Enlarge image
Photo: KSL

Resident Danielle Christianson said, “I understand it’s a growing area, so what are you going to do?”

Envision hopes more Utahns will get involved in setting state priorities. After all, contrary to what 75 percent of Utahns think, growth isn’t coming from Californians. Seventy percent of Utah’s growth comes from Utah.

“It’s our problem,” Grow said. “We’re creating it. We should deal with it and do it well.”

To get engaged with Utah’s growth, go to It includes tools to register how you think the state should move forward.

2014 “On the Farm” Apple Recipes

on the farmOur 2014  “On the Farm” Open House and Cider Pressing was so much fun.    You can’t go wrong with good friends, good food, and good old-fashioned Fresh Pressed Apple Cider!

The menu for the event featured – APPLES, of course!!!!

Here are the recipes Dianna used for the Apple-inspired Menu.

Spiced Apple Pie Dipapple dip

  • 8 oz. cream cheese, softened
  • 8 oz honey greek yogurt
  • 1/4 – 1/2  c brown sugar- to taste
  • 1 tablespoon vanilla
  • 1 t  ground cinnamon
  • 1 t nutmeg, fresh grated

Beat it all together and continue to beat until fluffy!!

Applesauce Cake with Caramel Glaze


By Merrill Stubbs

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups unsweetened (preferably homemade) applesauce
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla

For the caramel glaze:

  • 4 tablespoons butter, cut into chunks
  • 1/2 cup packed light brown sugar
  • 1/3 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 3/4 to 1 cup sifted confectioners’ sugar

Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, pepper and spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth.   Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack — make sure the cake is not at all warm before you make the glaze.

Put a piece of foil or paper under the cooling rack to catch any drips before you start the glaze. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.   Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). If the mixture seems too thick, just add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving the cake.

Sweet, Salty, Crunchy, Zingy Apple and Celery Salad

By fiveandspiceAppleCelerySalad

Serves 4

  • 2 cups celery, thinly sliced (on a bit of a diagonal)
  • 1 sweet-tart apple, such as Braeburn or Pink Lady, cored and cut into smallish chunks
  • 2 tablespoons (heaping) golden raisins
  • 2 tablespoons capers
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon good olive oil
  • 2 tablespoons thinly sliced fresh mint
  • 3 tablespoons (generous Tbs.) crumbled ricotta salata (or other fresh, salty cheese)

If the raisins are dry, soak them for 10 minutes in a bit of apple juice or water. Then drain them.    Combine the celery, apple, raisins, and capers in a medium-large bowl. Drizzle with the lemon juice and olive oil and toss well to coat.  Throw in the sliced mint and the crumbled feta and toss again until everything is a lovely jumble. Serve! This salad also just grows better as it sits a little while and the flavors hang out and get to know each other a bit better (within reason, I’m talking a couple hours to a day here, more than that and the celery does start to lose its crunch).


Salad with Caramelized Apple VinaigretteFood52

By wanderash

Serves 4-6

  • 4 handfuls mixed greens
  • 1/4 celery root, peeled and very thinly sliced or cut into matchsticks
  • 1 fennel bulb, very thinly sliced
  • 3/4 cup pecans, toasted
  • 5 slices lardons or thick cut bacon, cut into lardons
  • 1tart apple, thinly sliced into half moons

In a heavy skillet cook lardons over moderate heat. Stir occasionally until crispy on all sides and reserve on a paper towel to drain fat.  Place all of the salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well.  Taste a piece of lettuce and add more dressing depending on your preference.

Caramelized Apple Vinaigrette:

  • 8 ounces brown sugar
  • 12 ounces plus 4 ounce apple cider vinegar
  • 4 clove garlic, minced
  • 4 apple, peeled, cored and medium diced
  • 4 lemon
  • 16 ounces olive oil
  • 4 teaspoon fresh thyme
  • salt to taste
  • In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.  Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.    Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.


It’s Easy Eating Greens Cake  

The combination of kale with apple makes a delicious combination.  Adam says “If it wasn’t so green, it would be prefect!”  You can’t taste the kale but the color is like lime or pistachio.  This cake proved to be very kid friendly at our On the Farm Day.  A new way to eat your greens, in cake!

  • 2 c fresh kale leaves (could substitute chard leaves)
  • 3 eggs
  • 1/2 c  coconut oil
  • 1/2 c unsweetened applesauce
  • 3/4 c sugar
  • 2 t orange or almond or vanilla extract
  • 2 sweet apples, peeled and grated
  • 2 c whole wheat flour
  • 2 t baking powder
  • 1/2 teaspoon salt

Preheat oven to 350F. Grease and flour 9 x 13 pan.  Tear the center stalk/stem from each kale leaf. Then tear each leaf into smaller pieces. Boil or steam the kale for just a few minutes until tender. Rinse in cold water, drain and puree with blender. In a large bowl, beat the eggs, oil, applesauce, sugar and extract together well.  Add kale puree and grated apple. Sift in the dry ingredients, add to bowl and stir until just combined.  Do not over mix.  Pour the batter into cake pan and bake for 30 minutes. Test with toothpick. Allow the cake to cool completely before icing.

Apple Frosting:

  • 1 1/4 c powdered sugar
  • 2 T butter, softened
  • 4T applesauce
  • 1/2 t orange or almond or vanilla extract

Puree applesauce in a blender to get the texture of baby food.  You want it really smooth. You will only use 2T in the frosting, but the extra volume makes it puree better. (you can use the 2 extra T in the cake)  Put powdered sugar into a large bowl. Add butter, 2T baby food applesauce, & extract. With an electric mixer, beat until smooth. Frosting can be stored in the fridge until needed.


Pioneer Apple Candy

This is a recipe that dates back into the 1800s.  The results is very similar to Turkish Delight.


  • 2 tablespoons unflavored gelatin
  • 1 1/4 cups cold applesauce
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 1/2 c chopped nuts (optional)

Soak gelatin in 1/2 cup cold applesauce for 10 minutes. Combine remaining applesauce and sugar and gently  boil 10 minutes. Add gelatin and applesauce mixture and boil 5 minutes longer, stirring constantly. Remove from heat, add vanilla, and pour into well greased bread pan. Let set overnight in refrigerator. Then cut in squares and roll in powdered sugar.

It’s Radish Season!!!

The many ways to enjoy Radish Season

Radishes are more versatile than most of us give them credit for. Granted, they are lovely in a fresh salad, but I think it’s time to give the radish a new image.  From radish dips, sandwiches and chips to curries, tarts and a pasta dish, there are lots of things to try.

Here are some different ways to enjoy Radishes!

Spring Radish Crostini with creamy Herb Butter

Spring Radish Crostini with creamy Herb Butter

Serves 4

  • 5 Radishes, sliced thin
  • 1 bunch Microgreens
  • 1 piece Garlic Herb Butter
  • 1 Baguette, sliced
  1. Rinse the radishes and slice very thin into rounds using a sharp knife or mandoline.
  2. Set aside and now slice your baguette into 1 inch thick slices.
  3. Slather each piece of bread with about 1/2 a tablespoon of the garlic-herb butter (I used Kerrygold) and top with 3-4 radish slices. Break or cut the microgreens so they fit the length of the bread and place over the radishes.

(Recipe modified from Food 52)


Quinoa Salad with Spring Radishes and Greens

Serves 4
  • 1 cup quinoa
  • 2 cup water
  • 6 tablespoons good, unsalted butter
  • 1 – 1 1/2 cups microgreens
  • 1 cup sliced French breakfast radishes
  • 2 tablespoons basil chiffonade
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon juice
  • 1/2 teaspoon fleur de sel or other flaky sea salt

Measure out quinoa, place it in a fine-mesh strainer, rinse thoroughly with cool water, and drain.   Place quinoa in a small saucepan with 1 cup water and butter. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed.  Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely.  Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired.  Serve by itself or on a bed of lettuce.

(Recipe from The Kitchn)

Grilled Radishes with Rosemary Grilled Radishes with Rosemary Brown ButterBrown Butter

  • 1 stick unsalted butter, softened
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely chopped rosemary
  • Sea salt
  • 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved
  • 1 cup lightly packed mint
  • Grilled rustic bread, for serving
  1. In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely.
  2. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt.
  3. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter.

(Recipe from Food & Wine)


Quick Radish Relish

Serves 8 “topping” servings

  • the juice of 1/2 a small lime
  • 1.5 tablespoon rice vinegar
  • 1.5 teaspoon honey
  • 1 teaspoon chili oil
  • 3 tablespoons olive oil
  • 1 small red onion
  • 1 small bunch of radishes
  • 1 small English cucumber
  • 1/2 cup chickpeas
  • a pinch of sea salt, a crack of black pepper
  1. Add the lime juice and the rice vinegar to a small bowl, giving them a quick whisk to combine. Add the honey, and then the oil. Whisk briskly until the oil and the vinegar come together.
  2. Peel the onion. Slice it in half lengthwise, and then cut each half into slices, as thin as possible. Move the slices to the dressing bowl. (I like to do this first, so the onion has a chance to mellow in the vinegary dressing while I prepare the rest of the ingredients.)
  3. Wash and cut the ends off of all the radishes. Slice them up crosswise, as thinly as possible. Set aside.
  4. Wash the cucumber. Slice this up crosswise too, again, as thinly as possible.
  5. In a large bowl, toss together the dressing, the onion, the radish, the cucumber and the chickpeas. Give it a taste. It almost certainly needs some sea salt. A swift crack of black pepper is a good idea too.
  6. You can eat this right away, while all the vegetables are still crisp, or you can let it sit for a bit. Letting it sit will make liquidy, more of a sauce.

(Recipe from Food 52)

Roasted Radishes with Radish GreensRoasted Radishes with Radish Greens

  • 3 bunches small radishes with greens attached
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
  2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
  3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

(Recipe from Food & Wine)

Radish, Argula, and Pecan Grain Salad

Serves 6 to 8 as a sideRadish and Pecan Grain Salad

  • 2 cups mixed grains (like farro, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
  • 1 cup arugula leaves
  • 1 cup parsley leaves, minced
  • 1/2 cup tarragon leaves, minced
  • 1/2 cup mint leaves, cut in a chiffonade
  • 1/2 cup pecans
  • 1/4 cup walnut oil
  • 1/4 cup apple cider vinegar
  • 1 cup heirloom radishes, cut into thin slices, preferably using a mandoline
  • 1/4 cup green onion, minced
  • 1/4 cup olive oil
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
  2. Drain the grains into a colander, then set aside until warm to the touch.
  3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

(Recipe inspired by Food 52)

Hummus-Stuffed PitasHummus-Stuffed Pitas Recipe

  • 1 teaspoon grated lemon rind
  • 1 (8-ounce) container plain hummus
  • 4 (6-inch) whole-wheat pitas, halved
  • 4 leaf lettuce leaves, halved
  • 1 1/4 cups thinly sliced cucumber
  • 3/4 cup thinly sliced radishes
  • 1/3 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese
  • Freshly ground black pepper

Combine rind and hummus. Divide hummus mixture evenly among 8 pita halves (about 1 1/2 tablespoons each). Divide lettuce, cucumber, radishes, onion, and cheese evenly among pita halves. Sprinkle with pepper.

(Recipe from

Bring A Friend Progam


We just wanted to take a few minutes to share with you one of the extra benefits of being an Adam’s Heirlooms CSA member. It’s our BRING A FRIEND PROGRAM

Everything is more fun with a friend, so we encourage you to invite your friends and family members to join Adam’s Heirlooms CSA along with you. Enjoy the all natural heirloom produce, recipes, & socials together. Or trade off on the pick responsibilities, you pick up one week for both of you and next your friend does.

The benefit to you is if your friend or family member joins the CSA, then you both receive a $25 credit to be used for Add-ons during the season. Add-ons may include locally produced jams, honey, fruits, extra veggies, etc.

No limits, the more friends you bring, the more you save!

Just email us with your friend’s name or have your friend let us know that you referred them when they sign up.


Adam’s Heirlooms is awarded a Slow Food Utah Microgrant

We were excited and amazed today to receive notice that we have been chosen as recipients of a Slow Food Utah Microgrant!!!   This grant will completely fund our Raised Bed Expansion project and allow us to by add 12 new raised beds to two properties.   This will provide over 500 sq feet of new raised beds.     We want to thank Slow Food Utah for assisting us and believing in what Adam’s Heirlooms in doing in our community.


snailThe mission of Slow Food is good, clean, and fair food for everyone. Slow Food people are connoisseurs of taste, protectors of food heritage, and champions of local producers.

Slow Food Utah is a non–profit, eco-gastronomic member-supported organization that was founded in 1989 by Carlo Petrini to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. It is an idea, a way of living and a way of eating.  It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.

For more information about Slow Food Utah click HERE

Adam’s Heirlooms in Edible Wasatch

Adam’s Heirlooms has been selling microgreens at the Downtown Salt Lake Winter Market all winter in the Rio Grande Depot, 300 S Rio Grande St, SLC.

Here Adam is caught in the act by Edible Wasatch!

edible wastach photo Feb 2014


You can click HERE to read the entire article in the online version of Edible Wasatch (page 7)


For more information on the Downtown Winter Market click HERE

Standard Examiner Article about “A Changing Harvest” Film

Northern Utah farmers featured on PBS’

‘Changing Harvest’ film

By Standard-Examiner staff,   Sun, 10/20/2013 – 8:28am 

Standard-Examiner file photo

“A handful of Utah farmers, some of them in the Top of Utah, share their stories of how they are adapting to the changing world of agriculture in a new film, “A Changing Harvest” by Utah filmmaker Frank Feldman, airing on KUED on Monday, Oct. 21. “

“As suburban development encroaches on the limited amount of farmable land on the Wasatch Front, many family farms are closing, according to a news release. “A Changing Harvest” looks at this phenomenon and what it means to Utahns.”

Adam Diehl, of Midvale, has carved out a unique niche for himself. He farms the backyards of five friends and neighbors, and then invites consumers to buy a share of his produce for the season. Any excess is sold at the Tuesday night Farmer’s Market in Pioneer Park, Salt Lake City.”


For the Complete Article ….. CLICK HERE

A Changing Harvest

Adam’s Heirlooms Featured is A Changing Harvest

by Utah filmmaker Frank Feldman

KUED looks at the disappearance of local family farms and what that means to Utahns in a new film, A Changing Harvest.   The 30-minute film aired Monday, October 21st.   
You can watch the video HERE.

The film explores why some hold onto the family farm and the implications of selling.  “Our farmable land is along the Wasatch Front. When we lose that land, we aren’t going to have any agriculture left. It’s conceivable that this area of land could be completely developed.  We’re pushing these farmers out by making their land so valuable they can’t afford it anymore.”  

Adam & I felt it a privilege to participate in and support this film.  Creating awareness of the current state and future of Local Food is important to us.  We hope you will take the time to watch and enjoy with your family. 

For more information about the film  Click HERE

Getting Tired of the Same Veggies?

Just hold on, the season is still in swing for about 4 more weeks.  Let’s not wish away the great veggies of the season because all too soon they will be gone until next year.     

So when I have an abundance of veggies  I always like to have a few recipes that work with whatever veggies I have on hand and I thought you might like some too. This recipe works for anytime of the year and every season.  

You will never make the same salad twice!!  So there’s no chance to get bored.


Adam’s Heirlooms Cous Cous Salad

Basic ingredients:

Cous cous   –   1 1/2 cup Cous Cous

Veggies of your choice –  I like to choose them based on color, flavor & what’s in my fridge.  So select a few off the list, or as many as you like

  • 1  Cucumber, diced
  • 1 cup onion, diced
  • 1 Heirloom tomato, seeded and diced
  • 1 Beet, roasted & cubed
  • Radishes, sliced or cubed
  • Sweet Peppers, sliced thin
  • Green onions, diced
  • Handful of Greens – spinach, chard, kale – sliced in ribbons
  • Carrots, grated or very thinly sliced
  • String Beans, cut in small pieces
  • Summer Squash, diced – zuchinni, white scallop squash, cocozelle, yellow croockneck


  • 1-2 Clove Raw Garlic, minced  or 1/4 c Roasted Garlic
  • 1/4 c Fresh herbs, fine chop (basil, chives, thyme, marjarom, mint)
  • 4 tbsp Olive oil ( add more or less as desired)
  • 2-3 tbsp  Vinegar, lime, or lemon juice
  • Salt & Black pepper to taste
  • Honey, to taste (optional)

Optional Add Ins

  • Feta Cheese
  • Sunflower seeds
  • Pumpkin Seeds
  • Cooked Beans – black, white, Lima, chick peas, etc.
  • Diced cooked chicken

In a saucepan, bring 2 1/4 c of water to a boil. Stir in the couscous and butter. Remove the pan from the heat and cover tightly. Set aside for 5 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl.  Let cool. Finely chop or slice vegetables you have in your fridge. Finely chop herbs, again, any that you have in your refrigerator. Mix cous cous, vegetables and herbs. Sprinkle with salt and fresh ground pepper to taste. Drizzle with olive oil for a very light coating. Add lemon juice or vinegar and mix. Refrigerate and serve.

Dianna’s Family Favorite: Zucchini Crisp…What?

I know, I know… Zucchini Crisp…. it sounds horrible

but there’s a secret to zucchini

The secret is to cook the zucchini slices in lemon juice & honey.  The result is that it tastes like apple slices.   So Zucchini Crisp really tastes like Apple Crisp

zuchinni crisp


This recipe was eaten often in my house growing up because it was a way to use up the Big Zucchinis from the garden.  But we loved it so much my mom would freeze sliced zucchini, in the right proportions for the recipe and make it year round.  Rarely did a family gathering not include Zucchini Crisp.


  • Make sure to peel off all the green skin – no one wants to see Zucchini Green in their “Apple Crisp”
  • Slice the zucchini lengthwise & scrape the seeds and spongy center with a large spoon
  • Cut the zucchini halves into long strips – about the width of a typical apple slice.  Then slice the strips into small slices.  I like mine to be about 1/4″ thick. It’s amazing…. they really look like apple slices
  • Taste the zucchini slices after you cook them in the lemon juice & honey – make sure they are sweetened & spiced to your liking.   If not add a little more honey,nutmeg or cinnamon.

 Knox Family Recipe

Filling Ingredients

  • 8 cups peeled, seeded, & sliced zucchini (cut like apple slices)
  • 3/4 cup lemon juice
  • 1 teaspoon ground nutmeg
  • 1/2 cup honey
  • 2 teaspoons ground cinnamon

Topping Ingredients

  • 1-1/3 cups packed brown sugar
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 2/3 cup butter, softened
  • Whipped cream or ice cream, optional


  • Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, honey, and cinnamon; blend until well blended, about 5 minutes more. Remove from the heat. Pour into a greased 13-in. x 9-in. baking pan.
  • For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. Yield: 12-16 servings.


Updated & More Healthy Version of Zucchini Crisp

  • 4 cups zucchini, peeled, seeded, & sliced
  • 1/4 cup lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup honey, maple syrup or agave nectar

Crumb Topping:

  • 1/2 cup packed light brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup whole wheat pastry flour
  • 1/3 cup cold coconut oil or butter (or half of each)
  • 3 tablespoons finely shredded coconut
  • 1-2 tablespoons flax seeds (optional)
  • 1/2 teaspoon ground cinnamon

Heat oven to 375°F. In a bowl, mix together the sliced zucchini, lemon juice, cinnamon, nutmeg and honey.  Pour mixture into a greased baking dish or ramekins for individual portions.

For the topping, combine the light brown sugar, oats and flour into a bowl, then mix in the coconut oil until crumbly. Sprinkle the mixture over the zucchini slices. Bake for about 50 minutes, until the zucchini is tender and the top is golden brown. Serve with vanilla ice cream or whipped cream.

Total Time: 60 minutes
Yield: makes 6 servings

Giant Summer Squashes can take over the garden….

Late summer can mean only one thing……

                              Too Many Giant Summer Squashes

    So what to do with the Giant Summer Squash…….

That is the real question!!!

First of all you need to FREEZE some of that yummy summer squash to enjoy when summer is long gone.    It’s so easy to freeze you won’t beleive it.  Click here for freezing instructions

But there are so many great ways to enjoy those big squashes  Click here for the recipes

A perfect pocket of Yumminess – Baked Sheepnose Heirloom Peppers

Baked “Sheepnose” Heirloom Peppers w/ Cheddar Cheese

 peppers & cheese 2
These little sweet beauties are so delicious!  I love that they can be eaten while green or allowed to sweeten more to a red pepper. The walls of the pepper are thin so there is a good pepper to cheese ratio.
Cheesy, sweet and juicy, a perfect little pocket of yumminess.
  • 4 Sheepnose Heirloom peppers
  • 3-4 ounces organic or raw cheddar cheese, cut into chunks
  1. Preheat oven to 375 degrees F.
  2. Prep peppers, wash and dry.
  3. Carefully cut out top of pepper with a paring knife, removing stem and a small portion of the top.  Remove seeds and white membrane with a small spoon 
  4. Cut thick slices of cheddar, then cut into little 1 inch squares.  I make slices about ½ inch thick, then cut into 1 inch squares.  Stack 2 pieces of cheddar inside the peppers.  Grated cheddar would work fine too, just fill up pepper about ¾ of the way with cheese. 
  5. Place peppers on a baking pan. Bake for about 35-40 minutes or until cheese starts to form a golden brown crust. 
  6. Serve hot 
Yield: Makes 4 peppers.
Tip: This recipe can easily be doubled or tripled.  Make up a big batch of these and refrigerate until ready to eat.  They reheat in the oven wonderfully and are also delicious cold.  They make a great snack or a side dish.
  • Add a dallop of pesto to each pepper
  • Sprinkle with your favorite herb seasoning
  • Add fresh chopped Basil to each pepper

New Peppermint Fudge Recipe

I’m so excited to find this peppermint fudge recipe.  It is really close to my no fail fudge recipe I make at Christmastime.   But I love that it uses fresh peppermint leaves instead of mint flavoring.   If you are a fan of mint, you have to try this!!!

mintChocolate-Peppermint Fudge

Peppermint is the only mint with enough oomph to stand up to chocolate. Use fresh-chopped peppermint leaves. Making this in a small-capacity slow cooker is a foolproof way to melt the chocolate.

• 3 cups chocolate chips
• ¼ cup butter (½ stick)
• 14-ounce can sweetened condensed milk
• 1 cup walnuts, coarsely chopped (optional)
• ½ cup fresh peppermint leaves, pureed with a little oil or butter if needed

In the crock of a small slow cooker, melt chocolate, butter , peppermint, and condensed milk on the low setting. Check and stir from time to time until all chocolate is melted and smooth.  Gently stir in walnuts.  Pour the mix into a 9-by-9-inch baking pan lined with aluminum foil. Place the pan in the refrigerator until hard, then remove and pull fudge out by tugging gently on aluminum foil. Invert fudge on a cutting board or counter and gently peel off aluminum foil. Cut the fudge using a chef’s knife with blade heated under hot running water.

Now Offering “Local – All Natural – Free Roaming Eggs”

We have partnered with Clifford Family Farms 

to add Local All Natural – Free Roaming Egg Shares

to our 2013 offerings


Clifford Family Farm Fresh Eggs are laid at will by a variety of naturally fed, gallivanting chickens.  These chickens have 4 acres to roam at will and enjoy choosing their own diet.  

This is the way chickens should live & eat!!

Clifford Family Farms follows organic & sustainable practices in all aspects of their farm.

To Check out the Details and Sign up for your 1 dozen a week Full Egg Shares – go to our Products Page

Now Offering Local Utah Fruit Shares

We have just added LOCAL UTAH FRUIT SHARES

to our offerings for 2013.

raspberry1 peaches blackberry

We partnered with Riley’s Orchard in Payson & Week’s Berries in Paradise to put together our 2013 Fruit Shares.

Every week you will enjoy Local Utah Fruit.  Every Week will be different and the various fruits are ready for harvest.


  • Riley’s has 2 types of Peaches and 9 varieties of Apples.  
  • Week’s offers the best berries in the state.  Strawberries, Blackberries, & Raspberries.
  • Adam’s Heirlooms – plums & apricots



To check out the details and Sign up for your Fruit Share – Click Here