Jacob's Cove Heritage Farm announced plans for it's groundbreaking at it's new geothermal farm operation in Midway, Saturday, October 9 from 11-1. Top chefs in the area, including those from the Sundance Tree Room and Communal Restaurants, will be creating dishes for the public to sample from the abundant produce available at the farm.
Representatives from Utah's Own, Slow Food Utah, CSA Utah, Edible Wasatch, Utah Sustainability, Economic Development Corporation of Utah, Midway City, and others will be present in support of this landmark event.
Dale Allred, farmer and owner of Jacob's Cove, said that this project is unique not only for the area but for the nation as well. “Having appropriate land and water for local vegetable production with adequate geothermal resources is unusual. But, for this land to be available and this close in to our state's population center is unique.”
4 years ago a new geothermal spring suddenly appeared in Midway on property owned by Roy Remund which at the time was used as a dairy farm. The spring was near the spot where Jim Kohler working with the Utah Geological Survey had drilled one of 6 study wells in 1979. Of the areas studied from the 6 wells this was the one with the best agricultural possibilities. However, utilization would require wells to be drilled and the resource developed.
But then, “It just started to bubble up,” Remund stated. “We just let it flow. We couldn’t do anything else with it.”
”That's where Dale Allred enters the picture. Allred, a civil and agricultural engineer and a farmer, has been looking for farm land with geothermal water for years. A few months ago he noticed 17 acres of farm land for sale in Midway along with the mention of geothermal water. It turns out that it was his old friend Roy’s land. Dale and Roy had attended Utah State University together.
Jacob's Cove has an 8 acre farm in Orem where they have to pay to heat the greenhouses during the winter. In Midway, with the use of the geothermal water, there will be no heating cost. This makes it possible to grow large amounts of produce year round with a zero carbon footprint.
“What we have here is a tremendous opportunity to change the food culture in Utah” states Allred. “We can now eat fresh local chemical free vegetables year round without using any fossil fuels for heating or cooling. Imagine eating a real tomato grown in soil in the middle of winter picked the same day. Some may think it's crazy to plant crops in Midway in the winter but with this resource and the right technology it's perfect.”
Allred plans to build begin construction on a 1 acre greenhouse immediately with plans for more as the market demands. The groundbreaking event will mark the beginning of this effort. The public is welcome.
Jacob's Cove Orem currently supplies weekly produce to about 500 families and individuals in Utah via its CSA (Community Supported Agriculture). Additionally it supplies 10 restaurants along the Wasatch Front and in Park City. Fully developed Jacob’s Cove Midway will supply year round vegetables to over 10,000 CSA members and multiple restaurants.
Event Date: Saturday, October 9, 2010
Time: 11 am to 1 pm (Short ceremony at Noon)
Address: 260 E 600 N, Midway, UT