June 3, 2011
Shauna, Cheese Monger
I was walking around the cheese counter with a customer the other day describing the cheese to her and her question to me was, “What is a farmstead cheese?” The simple answer is cheese from the farm, but the official and correct answer is taken straight from the American Cheese Society’s web site:
“In order for a cheese to be classified as ‘Farmstead’, as defined by the American Cheese Society, the cheese must be made with milk from the farmer’s own herd, or flock, on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source.”
This is traditional cheese making at its finest. The commitment that the cheese maker has for their craft is something you don’t see everyday. The quality is under the control of the cheese maker from start to finish.
We have some great farmstead cheese makers here in our state. I will be spotlighting a few of our locals in the blogs to come. The first one I want to talk about is Rockhill Creamery. They are located in Richmond, Utah. The cheese makers are Pete Schropp and Jennifer Hines and they make some of my favorite cheeses. All of their cheeses are raw milk and made from the milk of their very spoiled brown Swiss cows. We currently carry four of their cheeses, Farmhouse Gouda, Wasatch Gruyere, Dark Canyon Edam and Belvedere. The cheeses have great deep tones that you expect from raw milk and a nutty tang of a alpine cheese. I think that their web site is one of the best out there. Go to Rockhillcheese.com and check out the Holy Cows blog. The blog is dedicated to the cows. You can view pictures of them and their babies as they come along. The cute factor is through the roof.
June 2, 2011
Jason, Artisan Baker
Summer is upon us! When I think of summer I think of grilling, and nothing is better on the grill than Harmons bratwursts! Which, by the way, starting Fridays and Saturdays June 3rd through June 25th will be sold as a meal for $3 dollars. With that you also get a bag of chips and a bottle of water. (I know what I will be doing for lunch all this month.) And better yet, all the proceeds will go directly to the National Multiple Sclerosis Society Utah – Southern Idaho Chapter. So, that leaves me with the all important bread selection. If you read my blogs, it will come as no surprise mine is Ciabatta! I like to slice it in half and throw it on the grill, just long enough to slightly toast and release some of the olive oil in the bread. Then I pair that up with the Fire House Habanero brat for that extra spice, and top it off with a little bit of sauerkraut. What could be better than that, right? So it’s time to get that grill out and fire it up because summer is finally upon us.
June 1, 2011
Phil, Pharmacy Manager
In 2008 prescription inhalers containing a propellant called chlorofluorocarbons (CFCs) were taken off the market and replaced with a different propellant called hydrofluoroalkanes (HFAs) because they are easier on the ozone layer. At the end of this year another change is happening to phase out the only over the counter (OTC) asthma inhaler called Primatene Mist. This inhaler contains epinephrine and can be used to open up your airway when someone is short of breath. It will no longer be available after December 31st 2011 since it has the older CFC propellant. If you currently use this OTC inhaler you will need to get a prescription from you doctor for a different medication. For more information about this you can talk to you local Harmons’ pharmacist and visit the following website http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm247196.htm.
May 30, 2011
A huge CONGRATULATIONS to all the Harmons associates who graduated this year from local high schools, colleges and universities. Check out the list of 80 associates from all 14 stores and Harmons Support Office.
May 30, 2011
Kristie, Floral Manager
ESPALIER: The ancient technique of training a plant against a trellis or wall. Trees are pruned and trained to be on one plane.
I first learned about espaliered trees many years ago when designing windows for a large speciality fashion retailer in the Northwest. We, as designers, were set out to create a spring setting in each of the 20 windows that would depict a minimal outdoor garden setting, showing the current spring fashions on mannequins. I was planning on using real slate tiles and also created fiberglass garden walls as a backdrop to the setting. Can you picture it? Continue Reading »
May 27, 2011
Derick, Produce Manager
Memorial Day is the kick of to the grilling season. Most start with boring burgers and has-been hotdogs. I believe in starting out right with VEGETABLES! The possibilities are endless from Artichokes to Zucchini and everything in between. Grilling vegetables is fun and healthy. We have any easy solution for you over in the Produce department, Vegetable Kabobs. Our kabobs are made fresh daily with the very best hand selected produce. They are loaded with summers squash, sweet bell peppers, red onions and crimini mushrooms. So do your grill and your body right and go for the vegetables.
May 26, 2011
Carrie, Green Team Member
A big thank you to all of the customers who participated in the recent E-scrap collection event. Harmons partnered with Sims Metal Management, Swift Transportation and Special Olympics Utah to offer electronic and scrap metal recycling opportunities to residents at Harmons locations from Roy to St. George. More than 70 volunteers gave of their time and energy to help collect and transport everything dropped off during the one day event. Through great community support and awareness, 58,392 pounds (or 29.2 tons) of electronic waste and scrap metal was diverted from the landfill. Most items were free to drop off with a charge for only old tube TVs and CRT monitors. The proceeds from the event were donated to Special Olympics Utah and Harmons customers helped to raise $6,775.
Thank you to all who participated or volunteered for making this a successful recycling and diversion event. Thank you also to our recycling partners, like the Recycling Coalition of Utah and Momentum Recycling, for helping to get the word out. Continue Reading »
May 25, 2011
Dave, Gluten Free Advocate
I had the opportunity to try Bakery on Main’s granola a few days ago, and I am very excited to tell you that if you are a granola fan that we now sell a great tasting gluten free granola. We currently carry five different varieties; Apple Raisin Walnut, Nutty Cranberry Maple, Extreme Fruit and Nut, Cinnamon Raisin, and Triple Berry. My personal favorite was the Apple Raisin Walnut, but they all have a very distinct flavor and were all very tasty. The best part is that they won’t break the bank costing only $5.99 each, which I don’t have to tell you is very reasonable for a high quality granola, let alone a gluten free one. You can find Bakery on Main, and many other great gluten free products, in our gluten free section which is located on the cereal isle in most of our store locations.
Bakery On Main - Gluten Free Granola
May 23, 2011
Jessica, Registered Dietitian
Have you been thinking lately that with warm, sunny weather hopefully in our future, it may be time to recommit yourself to daily exercise? Or are you bored with your current solitary exercise program? Want to also learn about healthy nutrition? If you answered yes to these questions and you live near our Station Park store, join me for twice weekly jogs where I’ll discuss a nutrition topic as we make our way down the paved Legacy trail! This is a great opportunity to enjoy some physical activity in a fun, social, non-competitive environment and have all of your nutrition questions and concerns answered. We will meet on Tuesdays and Thursdays for 6 weeks from 10-11 am. Jogging strollers are allowed, and even encouraged (what a great challenge!) At the end of the six weeks, consider running or walking the Farmington Festival Days 5K, 10K, or half marathon on July 9. Please call me at 801-928-2634 if you are interested in joining our Team Nutrition group.
Just a quick disclaimer — I am a Registered Dietitian, not a personal trainer or certified running coach. I enjoy running and nutrition, and I’d love to share my nutrition insights as we exercise together. However, this is not intended to be a “coached” running group. As always, please get clearance from your physician before engaging in physical activity.
May 20, 2011
Shauna, Cheese Monger
This whole week I have had a lot of people ask the hardest question you could ever ask a cheese monger, “What is your favorite cheese?” There are so many cheeses out there that you can’t pick just one. Now, I am a cheddar girl right from the start. From the mild and creamy, sharp and crumbly, and the musty bandage wrapped. I also love a good aged gran type like Piave and Parmigiano Reggiano. Then there is the washed rinds like Taleggio and the soft ripened like Explorateur. The list goes on and on.
I do have to say that the local cheeses have a piece of my heart. Beehive Cheese makes a unpasteurized cheddar called Full Moon that brings tears to my eyes and Rockhills makes some of the best raw milk cheeses out there.
Try a little experiment. Come to the cheese counter and pick out your favorite cheese and then pick out one more. Try at least one cheese a week and I bet you that in a month you will have the same problem I have. Just one favorite? Not going to happen.