Red Acre Farm

We don’t bring our long table to Utah too often, but when we do, wow! With its kaleidoscopic, water-carved landscape of pink cliffs and lava-lamp hoodoos, it’s a trippily beautiful place! We first visited Red Acre Farm in 2018 and vowed to be back some day. That day has come. This is a high-desert location, at 6000 feet elevation about an hour from Zion National Park. The Patterson family left southern California for Utah in 2005 and now grow year-round in the red dirt of southern Utah, inspired by the boundless enthusiasm of daughter Sara. Sadly, Dad Lynn passed on in 2015, but the indomitable mother-and-daughter team of Symbria and Sara continue to do amazing things here, providing devoted CSA members with nutrient-dense produce, meat, dairy and baked goods from the Red Acre fields and farm kitchen. Guest chef Shon Foster will make magic with our farmers’ summer bounty. At his Kanab restaurant Sego, Shon cooks up a rotating menu of shared New American small plates, celebrating unique flavors and food traditions across the country while sourcing as much as possible from farms and producers within the fine state of Utah. Shon cooked us an epic feast for our last event at Red Acre and we are thrilled to welcome him back to the field kitchen!