Matt Morganti

Meet the Farmer: M&M Farms

Matt Morganti is not a gentleman farmer. Chances are his own hands have touched the vegetables and greens he supplies to The Paris, Sea Salt, Mazza, both of Scott Evans’ restaurants, Pago and Finca, and sometimes Liberty Heights Fresh. Starting with his own backyard garden near Liberty Park, Morganti has grown his business slowly, keeping pace with the small farm-to-table restaurants as they have flourished. “Pago really was supportive from the beginning,” says Morganti about the struggles to establish an urban farm. (M&M is in Salt Lake City limits.) “I had to learn what the chefs like to cook, what to plant and when to pick—some prefer smaller beets, some like certain cherry tomato hybrids.” M&M grows potatoes, radishes, salad mixtures, snap peas and bush beans on an acre field and in a couple of hoop  houses on the west side of Salt Lake. Thanks to the hoop houses, M&M is a year-round farm. Now Morganti is ready to take it to the next level by increasing his acreage and output and hiring some regular help. 

Meet the Farmer: Tifie Ranch

Robert Workman was interested in humanitarianism, not farming. What began as a trucking company evolved into a humanitarian effort in the Democratic Republic of the Congo comprised of several interests—a bricking company, an agricultural program and Tifie Ranch (Tifie stands for Teaching Individuals & Families Independence through Enterprise)—that explore best practices and processes to help promote sustainable agriculture in the DRC. Then the ranch itself evolved into a broader teaching and growing model, working with Utahns to promote sustainable agriculture and producing free-range eggs, meat goats and garden produce. Chefs like Ethan Lappe love the fact that Tifie extends the season with raised beds, frost cloths, shade cloths and their own invention, Bare Bones modular greenhouse buildings. 6100 S. Hwy. 66, Morgan, 801-829-4094

Next>>>Part 4: Up Close and Personal with Scott Evans

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