Cropping Up
Heard during Morning Edition (6-9 a.m.) and All Things Considered (3-6:30 p.m.)
Utah food producers provide products that are unique to the state referred to as specialty crops. Utah Public Radio will spend the next few months featuring some of these crops, their health benefits, and the role they play in helping us access fresh food.
Hosted by Emma Parkhurst, health and wellness expert for USU’s Davis County extension office.
Utah Public Radio's Cropping Up is a partnership with Utah State University's Hunger Solutions Institute and Create Better Health Utah (SNAP-Ed) program made possible through a grant from the Utah Department of Agriculture and Food.
Utah Public Radio is partnering with USU’s Create Better Health for recipes and other ways to use Utah specialty crops. Click here for details.
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Specialty crops join communities of refugees, inmates, farmers, gardeners, urban growers, innovators, young and old. We hope all of these voices have inspired you to get your hands in the soil and pay a visit to your local farmer wherever you are. -
One of Utah's farming experts shares the challenges and innovations of small and micro scale farming across the Wasatch Front. -
Utah’s punk rock farmer coaxes the urbanites to get their hands a little dirty. -
We dug up some hidden gardens and turns out, they are everywhere. -
The resurgence of a wild specialty crop. -
The heartache and the joys of growing fresh local food for the Wasatch Front. -
On the last episode of the growing season, learn how climate and other obstacles affect local growers and the harvest plus more cooking demos from Blackstone! -
On our Cropping Up episode this week, we visit the USU Botanical Center Farmers Market in Kaysville with more cooking demos from Blackstone. -
In this week’s episode we visit the Cache Valley Gardeners Market and continue our conversations with local ag producers. -
Find the recipes chefs used to prepare specialty crops on a Blackstone grill in Logan at the Cache Valley Gardeners' Market.
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