At the market make sure to look for the first of Idaho’s crops. Asparagus is at its prime in April and May. As the days continue to warm, the asparagus grows rapidly and typically peaks around Mother’s Day. This tasty and nutritious vegetable doesn't stick around long so don’t miss it!

Asparagus is easy to prepare. Grill it, steam it, sauté it, or just eat it raw. For a grilled asparagus recipe click here. 

If you want to spend more time outside enjoying the warm spring weather then head out to wine country. Several Idaho wineries are now doing spring release and barrel tastings. To find a winery near you visit www.idahowines.org

Spring is also the perfect time to start sitting outside on the patios of restaurants throughout the state that serve local food and wine. Look for the Idaho Preferred logo in restaurant windows or click here to find locations where the menu includes local  food and wines.

Now get outside and enjoy all the local goodness that Idaho has to offer in the spring!

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.

When you think of apricots – what comes to mind?  Small, soft, mealy yellow fruit with a semi-fuzzy skin?  If so, you might want to think again.  Idaho apricots are a large, firm, orange fruit with a smooth skin - yet still juicy and delicious. The “Gold Rich” variety is popular with Idaho growers because of the large sweet fruit it produces in orchards on the slopes of the Snake River Valley. 

Apricots are a true sign that the hottest days of summer are upon us.  Ripened in the sun, and picked by hand, apricots are available for only a few weeks in late July and August.  Despite unusual weather patterns this year the apricot crop is abundant and the fruit can be found locally at roadside stands, farmers markets and grocery stores. 

 

Not only are apricots sweet and delicious, but they are packed with nutrition.  A great source of beta carotene, fiber and potassium, apricots also provide almost 100% of daily recommended amount of vitamin A.

 

For a light summertime dessert, breakfast or anytime snack, try this easy recipe idea.  Wash and cut in half a large ripe apricot and remove the pit.  Fill each half with 2 tablespoons plain or vanilla-flavored yogurt.  Drizzle with a little Idaho honey and top with a few chopped roasted pistachios.

 

...And much simpler ways to enjoy local Bings.

One of the best things about summer is the bounty of fresh fruits–and cherries are the first of the season to appear at farmers markets, farm stands and retailers. And whether you like them flambéed, baked in a pie, or fresh off the stem, Idaho’s dark sweet cherries are some of the best in America.

You may know Idaho for its potatoes, but did you know Idaho ranks 5^th in the nation in sweet cherry production, and last year we produced over 12 million pounds?  Cherries can actually be grown in most areas of Idaho but most commercial production occurs in orchards located in the Sunnyslope area of Caldwell, in the Emmett Valley and in Washington and Payette Counties.  But the cherry season is short – kicking off around the 4^th of July and lasting only about 4-6 weeks.  So get your cherries now.  Many local grocers are featuring Idaho cherries – check for the Idaho Preferred label to be sure.  Or for a fun family outing, take a trip to an orchard to pick your own.  For U-pick locations you can visit the Idaho State Department of Agriculture website or go the Gem County Chamber of Commerce site and download their U-pick guide to Gem County Orchards.

Idaho cherries are not only sweet and delicious, but are also packed with antioxidants, Vitamin C and potassium. So indulge yourself in this healthy, sweet treat – while supplies last!  And if you pick a few more than you can eat, cherries freeze well.  Simply wash, dry and freeze – with or without the pits.  But, if you are in the mood for something a little more decadent, try this recipe for Bing Cherry Ice Cream a delicious combination of cherries and ice cream - a lot easier than its flaming cousin the “Jubilee” - and no fire extinguisher required.

For a list of Idaho cherry growers and their locations visit our Find a Local Producerpage.