The Farm Cart | Wine | Salt Lake City | Salt Lake City Weekly

The Farm Cart 

Serving all organic, locally grown ingredients

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Amanda Gooch learned right out of the gate that running a food cart has its difficulties: During her second week in business, in front of Poor Yorick Studios for the art venue’s open house, she hadn’t expected so many customers and had to send for more hamburger. But those who waited found their patience rewarded with a palate-pleasing street-food experience.

The Farm Cart fills a unique niche among local street-food vendors, serving all organic, locally grown ingredients: a menu of mostly burgers, but some of the best burgers in town, with grass-fed beef from Canyon Meadows Ranch and Cobblestones cheese from Logan. The wheat buns, from Stone Ground Bakery, have an earthy flavor, unlike the average, tasteless meat-mittens that just serve to hold onto the sandwich. Rather than a greasy, fat-laden patty, it’s a flavorful hunk of ground round that you can actually muse over rather than inhale.

I had the “Bamburger,” with bacon, blue cheese and sauteed apples. The sweetness of the apples complements the smokiness of the bacon surprisingly well, although the blue-cheese flavor was subdued in the mix. But I’m used to fast-food-style blue-cheese burgers in which the blue is overpowering. You can also build a “Naked Burger” from the ground up. The cart also features Halloween specials; the All Hallows Beef burger boasts pumpkin mole and cheddar cheese, topped with corn tortilla chips. Poor Yorick visitors were also raving about the grilled cheese.

The basic menu is an example of doing one or two things extremely well, and proves that it’s all about using the best ingredients, with a distinctively local flavor.

Tuesdays, 11:30 a.m.-2 p.m.
Associated Foods
1850 W. 2100 South
Thursdays, 11:30 a.m.-2 p.m. Warehouse
955 S. 3800 West

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