Wouldn’t it be great to have your own personal farmer – someone who grew produce for you and a few other Locavores in the community?  Well you can with a CSA. 

What exactly is a CSA?  CSA stands for Community Supported Agriculture and very simply it is a share of a farmer or producer’s harvest.  Here’s how it works.  Prior to the planting season, a grower will offer shares in his/her CSA.  The number of shares available depends on the size and volume of produce a farmer can produce.  A share is usually defined as an amount of produce to feed either two or four people for a week and a CSA in Idaho generally includes 16-18 weeks of produce.  Cost of shares varies widely depending on the number of weeks, variety of products offered, whether weekly produce is delivered or has to be picked up, location of the CSA, and simple economics – supply and demand for shares.   The buyer of the shares pays in advance allowing the farmer to plan production and also providing him with capital needed to plant, grow and harvest.

CSA’s vary widely in what they offer.  Some CSA’s are fresh produce only – primarily vegetables - and the produce varies each week depending on what is in season.  Weekly “boxes” may start with lettuce, spinach, peas, radishes and other quick-growing early season crops.  As the weather warms, the box might contain carrots, beets, green beans, summer squash and finally tomatoes, cucumbers, sweet corn and winter squash.  Some CSA’s also include a fresh fruit option where the farmer will work with a local orchard and include seasonal fruit in the weekly offering.  Other CSA’s might include meats, dairy or breads.  Contents are dictated by weather and growing conditions, are not guaranteed, and usually not customized – every share holder receives the same basic selection of products.

If you would like to become a member of a CSA check out these Idaho Preferred producers.  Wissel Farms is the newest CSA in the Treasure Valley and offers a fruit-vegetable membership and free weekly delivery (Wisselfarms.com).  Morning Owl Farms offers several types of CSA’s  - some that are year-around and can be found at www.morningowlfarm.com.  Vogel Farms in Kuna offers a meat subscription at www.vogelfarmscountrymarket.com and Cabalo’s Orchard offers a CSA card for fruits and vegetables grown on their farm in Kuna.  In north-central Idaho check out Jim’s Year Around produce in Julietta. You can find information and the application to their CSA at http://idahopreferred.com/member-database/jims-year-round-produce.

 

The Super Bowl is this Sunday! Even if you are not a big football fan it doesn’t mean that you can’t put together a fun football party. Everyone knows that no Super Bowl is complete without the food and commercials.  When planning the menu for this big get together don’t forget about your eating local resolution.

Make the perfect layered bean dip and serve with Casa Valdez tortilla chips made right in Caldwell. Include Idaho beans, sour cream from Meadowgold or Darigold, cheese from Ballards, Idaho onions, and delicious salsa from Treasure Valley Salsa. If you want to stick with the Mexican food theme, Quesadillas made with Idaho cheese are a crowd pleaser and easy to make. Look for corn, flour and even whole wheat tortillas from Casa Valdez or Fresca. Serve on the side with Idaho sour cream and Treasure Valley salsa.

Another great choice is hot dogs or chorizos.  Look for Falls Brand and Gem Pack franks that can be found at most local grocery stores. Another great option is Hard Ball Farms. They have a variety of different pork products including Basque style chorizos and you can easily order them online. Hog Heaven in Moscow makes a variety of different sausages as does Big Lost River Meats in Mackay.  Serve them on rolls made by Zeppole, Alpicella, Harvest Classic or Great Harvest Bakeries, all baked fresh daily in the Treasure Valley.

For something new and different try this Loaded Baked Potato Dip! It can be made in 10 minutes.

Loaded Baked Potato Dip (Recipe adapted from MyRecipes.com)

Yield: About 4 cups

16 ounces Idaho sour cream
16 slices (12-ounce package) bacon, cooked and crumbled Look for brands like Falls Brand or Hard Ball Farms
8 ounces sharp Idaho cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced Idaho onions

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with homemade potato chips using Idaho potatoes. Dip can be stored in an airtight container in the refrigerator for up to 1 week.

You can’t forget the beverages…local beer, wine, and spirits are great for the adults and regular or chocolate milk for the kids from Cloverleaf Creamery, Darigold, or Meadowgold. Don’t forget the local bottled water for your guests. Rocks Water from Boise is available in several stores including Paul’s and Albertson’s.

For dessert, serve Cloverleaf Creamery ice cream made fresh in Buhl. It is available in several flavors so everyone can have their favorites!

 

Now that your pantry is stocked with Idaho bread and your fridge is full of Idaho dairy products, it’s time to add in local proteins. The selection of local meats available year around ranges from beef to turkeyto rabbit. With this much variety, it’s easy to choose Idaho meats and you will never have to worry about getting bored!

Are you craving a juicy steak or the comfort of slow-cooked pot roast with Idaho potatoes? Then look for quality beef produced in Idaho.  Homestead Natural and 24 West  Ranch offer all natural grass-fed beef, Sisler Ranch offers a variety of cuts of their natural beef, Vogel Farms has grass and grain fed beef, and be sure to try Weiser River Signature beef from the Weiser River Valley available at the Boise Co-Op. For a special occasion treat try world-famous Snake River Farms American Kobe Beef and one of our newest members, M &N Cattle sells American Kobe Beef at Capital City Market and Bown Crossing Market in the summer.  What’s more traditional in Idaho than local lamb?  Lamb is delicious when prepared properly and is available from Blue Sage Farms in Shoshone or you can buy  grass-fed lamb on line from Lava Lake Lamb in Ketchum.

In addition to high quality red meats, Idaho produces several poultry options including organic and free-range chickens and turkeys.  Or for something a little different, try pheasant available from CA Bull Elk Ranch. And we can’t forget the trout! Idaho is the largest producer of food size trout in the U.S. accounting for 72% of all trout raised in the US. We all need to add more fish to our diets – so make it Idaho trout!

Although we can’t all agree if pork is red or “The Other White” meat, it is another protein option for Idaho Locavores. Love bacon?  Then look for Falls Brand varieties at several local retailers.  Hardball Farms in Nampa produces high quality pork as does Homestead Natural who offers pasture raised Idaho pork.  Vogel Farms in Kuna produces both grass and grain fed pork. Find great Basque chorizo and sausage made by Gem Pack at Paul’s markets or contact Big Lost River Meats or Hog Heaven Sausage for a variety of hand-made sausage products.  For some great pork recipes like Roasted Pork and Apples or Grilled Pork Sirloin with spicy onion puree visit http://idahopreferred.com/consumers/recipes/.

Looking to try something new? What about chevon (goat meat) provided by Simon Boers of Hagerman?Around the world goat is a favorite dish. If you are interested in learning more about all things goat, read this great article at  by Idaho food writer Guy Hand. Not ready yet to try goat - but still looking for something new? How about rabbit! Rabbit is lean and high in protein. It is very versatile - great cooked in a stew or roasted and served with winter vegetables. And if you don’t want to prepare it yourself, visit Cucina Gemelli in Twin Falls where Chef Lynn Sheehan prepares dishes with both Idaho goat and rabbit meats.

Finally, if you didn’t have any luck hunting this year  - don’t worry! Idaho producers raise both elk and venison that is available on line and in specialty markets. Elk is available through CA Bull Elk Ranch in Hazelton and Black Pine Deer Farm near McCall offers venison in a variety of different cuts from stew meat to steaks.

With all of these great Idaho meat choices, it’s really not hard to keep your resolution of eating one locally produced item each week. For a list of Idaho Preferred meat producers visit http://idahopreferred.com/consumers/meat.htm.

Are you still searching for the perfect New Year’s resolution and it is already the second week of January…well look no further! What if you resolved to do something that is not only good for you, but also Idaho’s economy?Now you’re thinking “What could be beneficial to me and good for others at the same time?” Eating of course! There is one catch, it is not just eating ANYTHING, but eating locally grown or produced items.

 

 

Eating local does not have to be overwhelming. Start small… maybe with one locally grown or produced item every week! With so many great items to pick from it is easier than you think. For a start, visit www.idahopreferred.com to see what is in season, find local producers and search for great recipe ideas. Or read Idaho Preferred’s blog to get ideas on what to include in your cart to keep you on track throughout 2012.

Here are a few good places to start….

First, there are still Idaho onions, apples, potatoes, and squashes available in many grocery stores. Potatoes and onions are always great to have on hand. Plus, how can you beat fresh LOCAL fruit in January!  Look for Fortress, Symms, and Garrett Ranches apples at your local Paul’s market.

Now for some items that you may not recognize as Idaho products when preparing your grocery list:

Idaho is the third largest dairy state in the nation, so the selection of Idaho dairy products is great. Idaho milk, cheese, and butter are widely available at local retailers. Look for Darigold, Meadowgold, and Cloverleaf dairy products. If you are looking for organic milk, Organic Valley milk is in several stores. Also, Idaho Natural Farm Fresh has ISDA certified Grade A raw milk. Want local milk but don’t want to leave the store? Not a problem, Boise Milk Co. will deliver right to your door.

Don’t forget the cheese! Ballard’s cheese is available in so many varieties, from blocks to curds, that there is something for everyone. If you are feeling like trying something different Blue Sage Farms offers a variety of sheep’s milk cheeses!

What goes better with cheese than bread! No pantry is complete without bread and lucky for you it fits in with your resolution. Idaho breads range from artesian loaves to sliced sandwich breads. There is no excuse to NOT buy locally made breads, buns, and rolls.Breads from Zeppole’s, Great Harvest Bread Co., Franz Bakery, and Alpicella Bakery are all made with Pendleton flour right out of Blackfoot, Idaho. These breads are not only made in Idaho but also use Idaho ingredients.

Now you have a good idea about where to start - don’t forget to check back next week to find out about the large variety of Idaho meats available.

It’s down to the wire and you (and/or Santa) need last minute stocking stuffer ideas .  This year, instead of silly socks and chocolate Santas, try Idaho food and beverage items.  Not only are they delicious and useful, but Idaho Preferred gift items are also unique and might actually surprise someone on Christmas morning!

For those adults in your family who still hang their stockings, try Idaho wines.  With over 30 wineries now making delicious fruity whites and rich complex reds, you can find a wine to fit everyone's  taste.  Idaho wines also make the perfect hostess gift.  To find great Idaho wines, visit www.idahowines.org.  Adult stockings can also be filled with Idaho spirits from potato and huckleberry vodkas to cherry and apricot brandy – perfect for holiday celebrations.  Stockings not big enough?  Then try a gift certificate to a locally owned restaurant that supports Idaho farmers and ranchers by serving local foods on their menus.  For restaurant ideas, go to www.idahopreferred.com.

No matter their age, everyone craves a sweet treat now and then.  Look for Idaho candy made with local sugar, butter and maybe even some huckleberries from Weiser Classic Candies.  Or try all natural sweet creamy toffee made by The Toffee Cottage in Emmett.  Huckleberry syrup, local honey, fruit jams or wine jellies also make great little stocking stuffers.  Add a scone, flapjack or bread mix - or pick up fresh bread at a local bakery – for a gift that will be enjoyed long after the lights are taken down and the stockings are stored.  For another “sweet” option add Idaho apples or fresh cheese curds to your family’s stockings – or better yet fill a basket with several varieties of local apples and set it near the stockings – Santa will certainly enjoy this healthy alternative to your children’s sugar cookie masterpieces as he goes about his nights work!

When you think about eating local – you probably think about fresh fruits, vegetables, meat, and maybe even wine – but don’t forget about all of the “staples” grown right here in Idaho.  The Gem State is the third largest producer of wheat in the US.  Some of that wheat is ground into flour at the Pendleton Flour Mill in Blackfoot and sold locally and across the nation.  Here in the Treasure Valley look for Pendleton Mill’s flour at Paul’s Markets where a 25# bag is a great value at only $6.95!! If that sounds like too much flour – even for your holiday baking needs – consider sharing with a friend.  Flour also stores well and can be kept for a year or more if kept in an air-tight container in a cool dry pantry.  You can also find smaller quantities of local flour by going on line to http://www.idahosbounty.org.

You can’t make sugar cookies without the sugar – so look for White Satin brand white, brown and powdered sugar.  White Satin is the brand produced by the Amalgamated plant in Nampa from sugar beets grown by farmers from throughout the Treasure and Magic Valley areas.  Find White Satin at Paul’s Markets and some other independently owned local grocers.

Real butter is the key to delicious home baked goods and is made right here in Idaho. We are the third largest producer of milk, and although only a very small percentage of it goes to butter production, it is another way to support the largest agriculture industry that contributes so much to the economy of our state.  Darigold butter, made in Nampa, uses milk from dairies throughout southern Idaho and can be found at many local retailers throughout the state – or get it delivered to your home by Boise Milk at http://boisemilk.com.  Also, find local butter made in small batches by Cloverleaf Creamery in Buhl at their store, or at M&W stores, the Boise Co-Op Wissel Farms store, and through Idaho’s Bounty.

Finally, you will need eggs for almost everything you bake – and for your famous Uncle Mike’s eggnog!  And although eggs are a little harder to find this time of year, check out the Boise Co-Op, or go to Idahopreferred.com and find producers like Vogel Farms or Homestead Naturals.  Or - for extra richness and something a little unique – try baking with duck eggs from Morning Owl Farms.

Happy baking to all you Locavores! For more ingredients ideas go to www.idahopreferred.com

Idaho has long been known for its local beef, lamb, pork, trout and elk…but now you can buy locally grown and processed turkey for your holiday feasts!  But if you want to buy a local turkey – you better plan ahead as supplies are limited and go fast.

Several Idaho Preferred® members are making turkey available for area Locavores.  A+ Turkey Ranch produces organic free range turkeys on the southern slopes of the Picabo hills near Richfield, Idaho.  The ranch has been in the family for more than thirty years and consists of 120 acres of certified organic land dedicated to turkey production. You can find A+ Turkeys in Boise at the Co-Op orby contacting Morning Owl Farms.  In the Wood River Valley check Atkinson’s Market and Idaho’s Bounty. 

Vogel Farms also raises turkeys for the holidays.  Vogel Farms Country Market allows you to choose fresh from the farm, local all natural grass and grain fed beef, pork, chicken and turkey. With over 70 years of experience, Vogel Farms produces some of the tastiest meat in the valley.  Vogel Farms turkey production is limited and pre-orders are almost always necessary.  To check out availability, visit the farm at 9501 Robinson Rd in Kuna, call them at (208) 466-6928 or log onto their website at http://www.vogelfarmscountrymarket.com

M&M Heath Farms in Buhl Idaho is a family-run farm which has been cultivating Idaho soil for over 25 years. Headed up by Mike Heath, the farm was one of the first to receive Idaho organic certification. Mike now farms close to 500 acres in the Buhl-Castleford area growing several types of potatoes, winter squash and dry beans as well as organic beef, pork, chickens and other poultry. M&M Heath Farm turkeys are available while they last through Idaho’s Bounty.

One more idea – HomeGrown Poultry in New Plymouth processes turkeys for several small local growers.  Some growers have extra birds that might be available for purchase.  To find out, call HomeGrown Poultry at 208-278-0127.

If all fails, and you can’t find a local turkey for Thanksgiving – start a new dinner tradition with an Idaho goose (Morning Owl Farms) or ranch-raised pheasant (CA Bull Elk Ranch).  Or enjoy Idaho beef, pork, lamb or elk.  And…make sure you order or reserve a turkey nowfor Christmas dinner!

Halloween is a howling good time – but here’s a scary thought……what do you do with your jack-o-lantern on November 1st? For the eager beavers out there who carved their pumpkins the first week of October, your spooky orange ghoul is now a wizened toothless old soul with moldy age spots. Even if you only carved your pumpkin on Halloween eve, the candle inside has undoubtedly blackened the once bright orange flesh. So what to do now? Composting is probably the best use of this once proud pumpkin. Remove any candle and melted wax from inside and plastic eyeballs or other decorations from the exterior then, gently lay it to rest in your compost pile or bin. Come spring this year’s jack-o-lantern will return to the garden to help create next year’s prize pumpkin.

But wait – why not bake the pumpkin for holiday pies? Bottom line is there are jack-o-lantern pumpkins and pie pumpkins and they are very different in structure and taste. Pumpkins grown for carving are large, have thin, stringy pulp, thick rinds and little or no flavor if cooked. Baking pumpkins on the other hand are small with thick fine pulp and when baked mash easily and have a buttery tasting flesh. So, when Halloween is over go back to the grocery store or the nearest farm stand and look for baking pumpkins. Some common names you might see are Pick-A-Pie, Baby Bear or Sugar Pie varieties. These small varieties weigh 4-6 pounds and will yield 1 ½ - 2 cups of pumpkin puree.

To make delicious pumpkin puree that can be used in all recipes that call for canned pumpkin simply bake, peel and mash these small sweet pumpkins. First, wash and cut pumpkin in half. Remove seeds and stringy matter. (Reserve seeds and toast for a traditional fall treat).
Cut each half again to speed baking time if desired. Lay pumpkin pieces face down on shallow baking sheet and cover with foil. Bake in 375° oven for 1.5 – 2 hours until flesh can be easily pierced with a fork. Remove pan from oven and allow pumpkin pieces to cool. Remove skin and mash or puree the flesh with potato masher or in food processor. Pumpkin puree can be used immediately in pies, breads, cookies or soup but make sure to bake extra to freeze for Thanksgiving Day dessert!

It’s September – time for back-to-school, football games, corn mazes and pumpkin patches…but wait…there’s more. It’s Idaho Preferred Month and on Labor Day we will celebrate the Day of Idaho Food. How can you possibly fit all of this in just 30 days?

Here’s an idea…plan an Idaho Preferred tailgate party for Saturday’s Boise State v Georgia Game – or your local Friday night high school match-up. Then stock up on fresh local fruits and vegetables to enjoy at family barbeques on Monday and add to school lunch bags throughout the week.

September has been proclaimed Idaho Preferred month by Governor Otter because it is the peak of harvest season for many fruits and vegetables. This month you will find locally grown sweet corn, green beans, zucchini squash, tomatoes and cucumbers at local grocery stores including Paul’s Markets, Albertsons and Walmart. In addition, the fruit season is in full swing. Sweet juicy peaches and nectarines, plums, pluots and pears are now in stores and at Farmers Markets. Mid-month look for the first of the Idaho apples to appear in stores and be sure to try the Idaho table grapes. Larger and sweeter than imported varieties, these grapes are grown in small vineyards across the Treasure Valley and will find their way onto many school cafeteria trays in September.
 
Here’s is an easy Idaho Preferred Tailgate party menu: Start with tortilla chips from Casa Valdez in Caldwell with Treasure Valley Salsa while enjoying your favorite Idaho wine or beer. Then, get the grill out and throw on some baby back ribs from Hardball Farms, Falls Brand Hot dogs, Gem Pack Chorizo, burgers from Homestead Natural Beef or ribs from Weiser River Signature Beef (available at the Boise Co-op). Next to the meat, grill some Idaho sweet corn or fresh zucchini. Add an Idaho potato salad, barley salad or a fresh green salad with lettuce from Wissel Farms, cucumbers from the Berry Ranch and tomatoes from H&H Farms (or from you garden). Freshly baked Idaho breads and rolls from Alpicella Bakery, Great Harvest Bread or Zeppole Bakery are a great addition to your tailgate party. Now, add another Idaho wine and enjoy the game. At halftime, celebrate the BSU lead with an Idaho dessert of fresh sliced peaches and whipped cream or a blackberry or huckleberry cobbler. Then, enjoy the second half of the game and when it’s over, toast victory with Ste Chapelle’s sparkling Riesling - Idaho’s version of French Champagne – only better!

When you Google blackberry it is not a great cobbler or jam recipe that comes up – it’s not even anything close to being edible. We are here to change that… Blackberries are ripe and ready to pick in Idaho. The berry, found throughout the state is a summertime favorite and a healthy addition to family meals. High in antioxidants, fiber and Vitamins A and C – blackberries can improve the nutritional quality of almost any dish you add them to...and they taste delicious!

So – where do you find blackberries in Idaho? Your best bet is your local farmers market. Blackberries are not grown commercially in Idaho, but many small farmers and backyard gardeners grow blackberries and sell directly to consumers at markets, farm stands and through U-Pick. In the Treasure Valley check out The Berry Ranch in Nampa for blackberries and while you are there, pick up some melons and sweet corn!

Blackberries are best when picked at peak of ripeness as they will not continue to ripen after picking. So, pick or buy only the darkest purple, nearly black colored berries and eat or freeze within 2 days as berries soften and spoil quickly. Berries are easy to freeze (if there are any left) – simply wash, drain and put into freezer bags and freeze immediately.

Great just plain, mixed into vanilla yogurt, or sprinkled on top of homemade or store-bought ice cream, blackberries are very versatile. Try adding blackberries to a salad with baby spinach, Ballard Dairy Feta cheese, grape or cherry tomatoes from your garden or farmers market and some green onions. For a quick easy dessert or breakfast treat, make a blackberry cobbler by pouring a basic cobbler batter over fresh berries and baking to golden brown.

Regardless of how you enjoy your blackberries, do it now. These summertime favorites are a real treat – probably because they are only available fresh for a short time each year.