At the International Peace Gardens in Salt Lake City featuring local produce and prepared foods, artisan products and entertainment.
We support farmers and gardeners, community diversity and entrepreneurship in Utah.
Eating seasonally can be one of the most delicious and rewarding ways to eat, since the freshness and flavor really can't get any better than something at the peak harvest. Finding and cooking with seasonal produce means a chef must be prepared to be directed by the weather! Spring this year is so much different from last year's long cold and wet season. It's been warmer and drier, almost the opposite, and so expect to see crops a little earlier. We hope.
Eating with the weather also means you might find some unusual or unexpected produce around the market. The question then you ask is, "How do I eat this?" The grower will usually have some tasty ideas about that. Plus, with the internet, there are more and more tips for an odd veggie recipe every day. At People's Market, you can take the time to ask the farmers, and the customers what they know.
A common spring market crop, radishes can come in many varieties of shape, color and radish-y sharpness. Many people think the best spring snack is a radish dipped in better and salted. But that's not all you can do. You can show off some of those unique seasonal cooking skills with a hidden part of the vegetable! Our volunteer coordinator recently found this recipe using the TOPS of the radishes, the radish greens. She says it is really tasty and shared it with us.
This recipe presents a simple way to utilize your radishes this season. It has a smooth
texture, mild flavor and beautiful bright green color. Make this soup at your next
luncheon or dinner party to show off your cooking and gardening skills.
Servings: about 6
• 2 T olive oil
• 1 coarse chopped leek (white to light green part only)
• ½ coarse chopped yellow onion
• 3-4 cups coarse chopped radish tops (i.e. radish greens)
• 1 medium baking potato, diced
• 4 cups vegetable or chicken* broth
• 1/3 cup whole milk (optional)*
• Salt and white pepper to taste (white pepper can be found at most grocers and
adds a distinctive savory flavor)
• Radish slices for garnish
1. Heat oil in a medium stockpot. Add leeks and onions and cook until tender.
2. Add radish tops to stockpot and let cook until bright green and slightly softened,
stir occasionally (about 2 minutes).
3. Add potatoes and vegetable (or chicken) stock.
4. Cover and simmer until potato pieces are soft (about 25 minutes).
5. Allow soup mix to cool somewhat and blend in batches until smooth.
6. Return blended soup to stockpot over medium-low heat and add milk (if desired),
salt and white pepper—leave on burner only until soup is heated to desired
7. Garnish with radish slices and serve.
*This recipe is vegan-friendly when vegetable broth is used and milk is omitted.
Spotlight on the Sorenson Multi-Cultural Center
By now, you have undoubtedly heard about the many benefits of eating healthy and getting regular exercise. During the summer season, the People’s Market makes it easy to eat healthy by offering a variety of locally-grown, fresh fruits and vegetables in one convenient place.
If you’re thinking of adding some fun and fitness to the mix, the Sorenson Multi-Cultural Center, located in Salt Lake’s Glendale area, may have just the right activity for you and your family.
The Center offers classes for all personality types from Zoomba—where you can dance your way to a leaner body through dance and cardio—to boxing for both kids and adults. Our goal is “to provide recreational services to the residents in our community,” said the Center’s Director, Brandy Hess.
This summer, the Center will introduce a new youth rock-climbing program. Since the Center does not have its own rock-climbing wall, all children will be bused to the nearby Taylorsville Recreation Center.
Every Friday, the Sorensen Center offers “50 cent Fridays” for open plunge at the pool. For a mere 50 cents, guests can take a plunge during the hours of 1-5 or 6-8 p.m. It’s so much fun you’ll forget you are actually exercising!
In addition to fitness, the Center also offers community resources, such as the Kid’s Café, where kids can stop in after a fun-filled day of exercise and eat a nutritious dinner. All meals are provided free-of-charge by the Utah Food Bank. “We want to be a good, positive community resource,” said Hess.
Join others in your community this summer and get healthy with the People’s Market and the Sorenson Multi-Cultural Center.
Please contact Elizabeth Sanders, the Program Coordinator at the Sorenson Multi-Cultural Center for photos. She has plenty of photos with signed releases from those who appear in the photos. She is happy to send them for use on the blog; you can choose which you want to include.
Her contact information is as follows:
It seems like every time I've tried to change my lifestyle and eat right, I've ended up spending more money. The more money I spend, the more discouraged I get, and my healthy lifestyle goes right out the window. Does that make any sense? Not to me.
I set out to figure out how then, the average person like you and me is supposed to maintain a healthy diet full of fresh, organic products. I can finally say I've found the answer and it's more simple than I thought -Peoples Market.
Peoples Market has met the need for healthy, low priced goods. The market features several vendors that provide a wide variety of fresh, locally grown, and -here's the best part- affordable goods.
On top of the already reasonable prices, Peoples Market caters to the budget-conscious consumer with the Horizon card payment option. The Horizon card is offered by the state government to those in need of some assistance with everyday groceries and expenses.
And even better, in 2010 People's Market will match, dollar-for-dollar any purchases made with a Horizon card. Swipe $5 of your food assistance benefits and People's Market will add another $5. You'll have 10 tokens good for fresh, healthy food to feed you and your family.
The Horizon card payment option makes Peoples Market an appealing and realistic place to shop for consumers in every demographic, and that breathes a little life right back into my healthy habits.
To find out more information on the Horizon card- visit the Utah Department of Workforce Services website at: http://jobs.utah.gov/opencms/customereducation/apply/ebtfood.html
By Kyle LaMalfa, People’s Market
Immediacy – Harvest the food immediately before it is sold. For food at a farmers market, freshness is a top reason to pay more for the product. People pay more to see a movie on opening night rather than later on video.
Personalization – Recognize repeat customers, personalize their experience. Saving the biggest fruit for a repeat customer or remembering their name is a way to personalize their experience. Mr. Mac can sell you a suit but a tailor sells you a personal style.
Authenticity – Be able to show that you are selling the real deal. Customers will pay extra for an authentic product. Consider certifying as an organic grower or applying for other official quality designations. Let your customers know that you grow locally - display a picture of your farm. Official NBA jerseys are much more expensive than the same thing sold at a swap meet.
Interpretation – Be an expert on everything you sell. Know the history of your varieties. Prepare recipes for your customers to experiment with. Be able to describe the flavor of your food in explicit detail. Express the passion you feel towards your product.
Accessibility – Be available to your customers by being easy to access. >For some vendors, this means being at the same market, in the same place every week. For other vendors, it means being in every market during the brief window of their harvest. Reducing the burden of accessing your product makes it more valuable.
Embodiment – Package your products to frame their beauty. Packaging can be simple or complex. For labeled products like honey, a high quality label gives the customer confidence that the product was created by a professional. For non-labeled products, abundance is often the best way to package the product: "The more you have, the more you sell."
Patronage – Be a cause that customers want to support. Customers want to pay creators of great products as a token of their appreciation. Demonstrate integrity, honesty, and impressive standards of quality that turn passers-by into raving fans.
Findability – Produce rare, unusual, or especially delicious varieties that are hard to find. During summer months, it’s not unusual to find Roma tomatoes priced at 3lbs for $1 at some markets. But rareness, uniqueness and flavor can increase the price much higher when the food is no longer a commodity.
Adapted from: Kelly, Kevin “Better than Free” http://www.edge.org/3rd_culture/kelly08/kelly08_index.html