Savor Wyoming: Bring locally produced flavors to your summer table

Even a summer barbecue is normally full of processed foods. 

“What we consider food isn’t really food,” said Jamie Purcell, executive director of the Wyoming Food for Thought Project.

But, it doesn't have to be that way. Even in Wyoming, you can go local on the grill.

There is a way to purchase whole foods that are healthier for your body and your community, Purcell said. By buying from local producers, consumers are able to know who grew their food, where and how. It’s better for their bodies, and the local economy benefits by keeping profits within the community.

“I think Wyoming as a whole is really great about tooting its horn on local agriculture,” Purcell said. “The agriculture that has been here for hundreds of years is great. It’s been sustained and it sustains families and supports our local economy.”

While it may not be possible in Wyoming to eat 100 percent locally-produced foods year-round, there are ways to increase the amount of natural, area-made products you’re consuming. This is possible by connecting with local producers. Start by going to farmers’ markets. The Food for Thought Project has a summer and winter market in Casper. There is also a Master Gardeners Farmers' Market in Casper during the summer. Many other communities throughout the state also have farmers’ markets.

It’s a great way to gain first-hand experience of how prideful producers are about what they do, Purcell said.

“If you buy locally-produced food, it’s just better,” Purcell said. “It tastes better. It builds a community. So take the first step.”

Here are some producers from around the state:

Meats

Falkenburg’s Finest, Douglas

307-351-2485

All-natural home-raised cattle – no steroids, hormones or antibiotics. Will ship for free to Casper/Glenrock/Douglas area. Will deliver for a charge outside that area. Sold at Douglas Farmers’ Market. Can also be found at Brattis Meat Market in Casper.

Yak Daddy Ranch, Buffalo

www.yakdaddyranch.com, 307-684-7773

Locally raised yak meat in burger patties. Yak meat is high in protein and low in fat and cholesterol. Sold to local area.

Jackson Hole Buffalo Meat, Jackson

www.jhbuffalomeat.com, 800-543-6328

1325 South Highway 89

Hand-cut artisan bison and elk products. All natural – no steroids, antibiotics or growth hormones. Raised just west of Jackson Hole and processed in Jackson. Steaks, burger, jerky and salami available, with no beef or pork added. Full-service butcher shop and will ship around the country. Also sold at grocery stores in Jackson.

Vegetables

Golden Rule Produce, Buffalo

307-217-1595

12 Green Trees Road

Homegrown vegetables from family-owned operation. Tomatoes, cucumbers, greens, squash, peppers, eggplant, etc. Sold at the Buffalo Farmers’ Market and on the farm.

Leeward Farm, Casper

6805 Zero Road

307-265-0467

Family-owned farm. Sweet corn, pumpkins, potatoes, zucchini, onions, peppers, tomatoes, beets, carrots, squash, cucumbers, etc. Sold at stand at 6805 Zero Road. August through October. Also sold at Master Gardeners Farmers’ Market.

Steve’s Heirloom Produce, Casper

307-235-5812

Mainly grow and sell heirloom tomatoes. Also sell squash, carrots, beets, salad greens and potatoes. Start selling in June.

Eggs

Aspect Natural Farm, Buffalo

307-684-7067

Fresh eggs from free-range chickens. Sell at the Buffalo Farmer’s Market. Eggs also available in local stores, including Rocky Mountain Fresh Food IGA and DJ’s Thriftway. Will also deliver to surrounding area.

Honey

High Plains Honey Co., Gillette

Raw, unfiltered all-natural honey. Sold at Casper farmers’ markets. Also available at stores in Gillette, including Don’s Supermarket, Health Styles Market, Franz Bakery, Heaven to Earth and My Made in America Store.

Seasonings/Sauces/Spices

Mary Ann’s Beans, Casper

www.maryannsbeans.com, 877-481-7687

148 E. Midwest Ave.

Gourmet bean soups, seasonings and soup and dip mixes. All products packaged by hand. Sell at Casper farmers’ markets. Store also carries Sevenfold Spice mixes made in Casper and Wahoo Frontier Toppings jellies and syrups from Buffalo.

Herbadashery, Casper

www.herbadashery.com, 307-265-0036

123 S. Fenway St.

Pine Ridge barbeque sauces manufactured in Casper. Ship throughout the country. Sold at several stores in Casper and throughout Wyoming. 

Sevenfold Spice

www.sevenfoldspice.com, 307-251-5424

Seasoning blends with no preservatives or MSG. Made in Casper. Can be found at Brattis Meat Market, Wyoming Gift, Keyhole Outdoor Living and Porters Mountain View Supply. Sold at Casper farmers’ markets.

Refreshments

Backwards Distillery, Mills

158 Progress Circle, backwardsdistilling.com, 307-472-1275

Fine spirits crafted grain to bottle in small batches in local distillery. Currently selling vodka, rum and gin. Can be ordered online or purchased at the distillery. Can also be found in select liquor stores.

Farmers Markets

• Master Gardeners Farmers' Market, Saturday mornings in August and September, ARLC Buliding, 2011 Fairgrounds Road, Casper.
• Food for Thought Farmers’ Market, Tuesday nights June through September, the grounds of the Nicolaysen Art Museum, Casper.

Food recipes

One you acquire your local ingredients, it's time to start cooking. Here are some recipes to get you grilling:

Mixed Grill Kabobs

• 3 cups pineapple juice
• 1 cup cider vinegar
• 1 cup canola oil
• 1/4 cup sugar
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon browning sauce, optional
• 1/2 teaspoon garlic powder
• 1/4 teaspoon lemon-pepper seasoning
• 2 pounds beef tenderloin, cut into 1-inch cubes
• 1 pound smoked kielbasa or Polish sausage, cut into 1-inch chunks
• 3 to 4 medium tomatoes, quartered
• 3 to 4 medium green peppers, quartered
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 5 medium onions, quartered

In a small bowl, combine the first eight ingredients. Pour half into a large resealable plastic bag; add meat. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add vegetables. Seal bag and turn to coat. Refrigerate meat and vegetables overnight.

Drain and discard the marinade. Alternately thread the beef, sausage and vegetables onto metal or soaked wooden skewers.

Grill, covered, over medium-hot heat for 6 to 8 minutes. Turn kabobs; cook 6 to 8 minutes longer or until beef reaches desired doneness. Makes 10 to 12.

Smoky Grilled Corn

• 2 tablespoons plus 1-1/2 teaspoons butter
• 1/2 cup honey
• 2 large garlic cloves, minced
• 2 tablespoons hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 6 medium ears sweet corn, husks removed

In a small saucepan, melt the butter. Stir in the honey, garlic, pepper sauce and seasonings until blended; heat through. Brush over corn.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill the corn, covered, over medium heat for 10 to 12 minutes or until the corn is tender, turning and basting occasionally with the butter mixture. Serve the corn with any remaining butter mixture. Serves 6.

Grilled Potato Antipasto Salad

• 3 pounds small red potatoes
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (8 ounces) sliced pepperoni
• 1/2 pound cubed fully cooked ham
• 1 large sweet red pepper, chopped
• 1 large sweet yellow pepper, chopped
• 1 large onion, halved and thinly sliced
• 1 cup chopped cucumber
• 1 cup cubed part-skim mozzarella cheese
• 1 cup cubed cheddar cheese
• 1 cup Italian salad dressing
• 1 can (2-1/4 ounces) sliced ripe olives, drained

Scrub potatoes and cut into wedges. Place in a large bowl. Add the oil, salt and pepper; toss to coat.

Transfer potatoes to a grill wok or basket. Grill, covered, over medium heat for 20 to 25 minutes or until tender, turning occasionally. Transfer to a large bowl. Add the remaining ingredients; toss to coat. Serve warm or cold. Serves 20 (3/4 cup each).

Note: If you don't want to grill the potatoes, they can be roasted at 425 degrees for 20 minutes or until tender.

Easy Garden Tomatoes

• 3 large tomatoes, thinly sliced
• 1 large red onion, thinly sliced
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 3/4 cup crumbled feta cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained

Arrange tomatoes and onion on a serving platter. In a small bowl, whisk the oil, vinegar, garlic, basil and oregano; drizzle over salad. Top with cheese and olives. Chill until serving. Serves 6.

Stuffed Grilled Zucchini

• 4 medium zucchini
• 5 teaspoons olive oil, divided
• 2 tablespoons finely chopped red onion
• 1/4 teaspoon minced garlic
• 1/2 cup dry bread crumbs
• 1/2 cup shredded part-skim mozzarella cheese
• 1 tablespoon minced fresh mint
• 1/2 teaspoon salt
• 3 tablespoons grated Parmesan cheese

Cut the zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch shells. Brush with 2 teaspoons oil; set aside. Chop pulp.

In a large skillet, saute pulp and onion in remaining oil. Add the garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.

Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into the zucchini shells. Sprinkle with Parmesan cheese.

Grill, covered, over medium heat for 8 to 10 minutes or until the zucchini is tender. Serves 4.

Drink recipes

courtesy of Backwards Distilling

The Freakshow

• 1 and 1/2 ounces Ringleader Vodka
• 3 ounces pineapple juice
• 3/4 ounce fresh lime juice
• 3/4 ounce Serrano pepper syrup (see below).

Shake with ice. Strain over ice.

Serrano Pepper Syrup

• 1 cup sugar
• 1 cup water
• 4 Serrano peppers, sliced

Combine ingredients in small sauce pan. Simmer over medium heat

Contortionist Smash

• 1 and 1/2 ounces Contortionist Gin
• 3/4 ounce lemon juice
• 3/4 ounce simple syrup
• Muddled mint and berries

Shake with ice. Strain over ice.