Thursday, April 4, 2013

La Nay Ferme CSA in Provo, Utah


If you haven't heard, seen, or tasted yet, you will. This is where farm-to-table begins.
La Nay Ferme is a really great CSA (Community Supported Agriculture)
 located up on the east bench of Provo.

Last year was their first season, and I've procrastinated long enough.

A couple of weeks ago, on a beautiful Saturday morning, we headed up to La Nay Ferme for a tour.
Mark and I already knew we were going to sign-up to be members, but we were also excited to take our two kids on a tour so they could see where some of their food comes from.
Now, whenever we serve greens to our kids, they ask, "Is this from the farm?" and we say yes, and they eat it. Ha, our plan worked.

While we were there, they happened to be filming a video about their tours. Check us out! My son wants to be a farmer!

When you become a member of a local CSA it means you are purchasing a "share" of high-quality vegetables and fruits. Founder, Clinton Felsted, cares deeply about providing high-quality food to locals, and even local businesses. Currently, about six Utah County restaurants/companies use La Nay Ferme's produce; Communal, Pizzeria 712, Spark, Sundance Foundry Grill, Sundance Tree Room, Real Foods Market, and I'm sure more to come.

Without electricity, La Nay Ferme uses high tunnels, sometimes called hoophouses, made of metal and plastic to help extend the growing season. This helps the farm be able to plant in January ready for shares in March.

The view is incredible up here and I look forward to it each time I pick up my share.

The spinach! Their spinach is incredibly crisp, tender, and delicious.
This must be what spinach is supposed to feel and taste like (this goes for everything in the share). My 5-year-old and I snack on it all the way home.
I can never go back to the lifeless spinach from the grocery store...

My first week's bag included mixed greens, spinach, arugula, baby chard, and thyme.
This week's bag includes mixed greens, baby spinach, arugula, turnips, kale, endive, oregano, and sorrel. It's so fun to anticipate what we get each week!

We're incredibly lucky here in Utah Valley to have such a great CSA.
To become a member (highly recommended), you may buy one week, four weeks, or twelve weeks. Pick-up is Monday, Tuesday, Thursday, or Friday between 10am-6pm. Take a tour!

More info: Website
Stay Updated: Blog
Become a Member: Here
Schedule a Tour or Ask a Question: Here
Recipes & Meal Planning: Pinterest Page

P.S. - La Nay Ferme invites a local chef to teach a weekly cooking class using that week's items; free for members, $20 for the public. We attended a class which happened to feature the incredible Chef Sam Oteo from Tortilla Bar.
Inspiring and fun!

The chef featured in this video is the talented Lindsey Johnson from Cafe Johnsonia.