Whether you are planning a big Easter celebration for family and friends or just dying a few Easter eggs don’t forget to include Idaho grown ingredients. Fresh local ham, the first of the asparagus, grass-fed lamb, fresh baked breads, Idaho wines-and local eggs of course!

If you are looking for local eggs to dye head over to the Boise Co-Op where you can find a large assortment of local chicken or duck eggs. They also have one of the largest selections of local food in one place including meats, breads, produce, and wines.

If you are hoping to serve a local ham at your spring dinner you have several options. Vogel Farms in Kuna has fresh cured, no additives hams available. Hardball Farms in Nampa also has locally grown and processed hams for sale. Other options include Falls Brands Salmon Creek Farms Natural pork products and Homestead Naturals pork.

Another great option is local lamb. Try local grass fed lamb from Lava Lake Lamb, Blue Sage Farms, or Meadow Lark Farms. For a new recipe try Lamb Skewers with Mint Mayo or Rosemary Braised Lamb Shanks for these recipes visit www.idahopreferred.com/recipes.

Keep your eye out for the first of the local asparagus. You may also be able to find the first of local greens to include in a salad. Another option is to serve a local potato salad using local eggs, potatoes, onions, and mustard from Wagner Idaho Foods now available at Paul’s Markets.

If you are wanting something sweet to fill up those Easter Baskets then look for Weiser Classic chocolate Easter bunnies or homemade toffee from The Toffee Cottage. Want to bake something yourself then revisit  Put a Little Local in Your Holiday Baking to see all the “staples” grown right here in Idaho.

If you are visiting a friend’s house for Easter, a hostess gift is in order. Nestle a locally grown flowering plant or a bottle of Idaho wine in a colorful basket for a fun local gift.

Idaho Preferred  products will add flavor and meaning to your holiday dinner. To find more local products and producers visit www.idahopreferred.com

No need to travel to Ireland to have a St. Patrick’s Day meal. Celebrate right here in Idaho with traditional corned beef, potatoes and Irish soda breads produced by Idaho farmers, ranchers and bakers.
 
Weiser River Signature Beef is offering an all-natural local corned-beef. You can find it now through Idaho’s Bounty or the Boise Co-op. Or purchase an Idaho beef brisket from 24 West, Homestead Natural Foods, M & N Cattle, Sisler Ranch, or Vogel farms and corn it yourself following this recipe for Idaho Corned Beef.
 You can’t serve an Irish meal without potatoes. Try Boxty (Irish Potato Griddle Cakes)  made with all Idaho ingredients or an Irish Potato Casserole. Both go great with your local corned beef. If you want to serve something potato but don’t want to do too much preparation make Dorothy’s potato soup mix!
 Don’t forget the Irish soda bread. Zeppole Bakery’s Irish Soda bread is now available throughout the Treasure Valley or serve delicious rolls from Alpicella Bakery, Franz, or Great Harvest Bread Co. 

           This St. Patrick’s Day be Irish- but support local!

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.

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.