GROWERS UPDATE: The harvest has finally arrived, and the Farmers Market is bursting with fruits, veggies and more. There are great deals to be found as the supply has now caught up with the demand. The cool, wet spring that Utah experienced this year resulted in a delayed growing season. In fact, most growers reported that their crops have been at least three weeks behind the norm. There are even rumors of extending the produce section of the Market for 2 weeks. Stay tuned for an official announcement on the extra weeks.

Also, please be sure to visit the east side of the Market along 300 West to see what our new growers have to offer. New additions this year include a certified-organic grower, heirloom varieties, local favorites, tomato bushels and more. Other new treats discovered at the Market are locally-grown blueberries sold by Weeks Berries of Paradise, quail eggs sold by Zoe's Garden, and Italian prunes sold by Jensen Farms. Come ready to fill your bags at Utah's largest Farmers Market.

Stir all ingredients together, making sure the honey has dissolved. Refrigerate for at least 1 hour before serving (mine never makes it to the fridge). Serve with fresh tortilla chips.

If you like it sweeter, add more honey. If it needs more tang add vinegar. For more heat, cut a habanero pepper in half and let it soak in the salsa, stirring frequently. Remove habanero before serving, especially if children will be partaking.

For a variation, try adding a finely-diced peach!!!!! or some diced avocado just before serving.

Please submit Farmers Market recipes, featuring local produce to kim@downtownslc.org. If your recipe is used, we will send you a Market tote bag.

In this super-size-it world we live in, obesity is on the rise. Monitoring portion sizes with the following tips, can help you keep caloric intake under control:
-Look to your own hand for portion size. If a serving is bigger than your hand—either in a fist, or the palm, it’s more than one portion.
-In general, a fist equals one cup; your palm is 3 ounces (the recommended portion size for cooked meat, poultry or fish); the tip of the thumb equals one teaspoon and a handful (as in nuts or cereal) is one ounce.
-It may take a while to get used to modest portion sizes. It helps to leave a set of measuring cups and spoons out on the kitchen counter where you can easily use them.
-Fruits and vegetables should take up about one half of your plate. The other half should be evenly divided between meat or other protein-rich food and a starch or grain.
-Allow second helpings only on fruits and vegetables.
-It’s so easy to overeat when you’re sticking your hand in a bag of chips or cookies. Instead, serve yourself a reasonable portion and put it on a plate or in a bowl.
-Keep in mind that if you’re eating fast food, most “value-size” meals contain more calories than you should eat in an entire day. Just don’t order the jumbo size. In fact, try a kid’s meal instead and you might be surprised at how satisfying it can be.

Parents and teens can find more expert advice on diet, activity and attitudes about weight management at the LiVe website at www.intermountainlive.org

As a special treat, the National Association of Pacific Islanders will be presenting a day of music and dance performances from the Pacific Islands. The stage will be in the usual music spot, but performances will take place from 9am to 1pm. Aloha! Iorana! Talofa! Bula Vinaka! Malo e lelei! Kiora!