We love Idaho. There is so much to see and do in nature: rivers, waterfalls, animals, and farms. We still have many farms in Idaho, which is a big part of the charm. I recently had a friend of 40 years come and visit me. Her very best friend came too! We were making it ladies’ weekend and we had so much fun. Whenever I begin one of these articles I try to bring something new, something I learn to share with you. Part of the experiences I wanted them to have, (they are both city girls) is farm-to-table dining. My friend of 40 years Sara, loves animals and she had a friend move here to begin to fulfill her dream of living on a farm. Visiting that farm was on our agenda.

Farm-to-table dining trends date back to the 1960s and 1970s when Americans became dissatisfied with the tasteless, bland plethora of processed foods filled with salt and sugar. Chez Panisse, in Berkeley, was the first farm-to-table restaurant to open in 1971. A new trend was born Farm to Table or Farm to Fork. There are four stages in the farm-to-table concept, known as the Food Production Chain. Step 1: Production, Step 2: Processing, Step 3: Distribution, Step 4: Preparation. Key principles important to the farm-to-fork culture/movement are ingredients are typically sourced from local farms or growers. Produce can come from a local family farm or larger operations that adhere to sustainable agricultural practices. Because the produce is sourced locally, it is what is grown in season and delivered shortly after harvest when it is freshest and has the best flavor. You know what I am talking about if you have ever grown your tomatoes. Tomatoes ripen on the vine and then harvested for your dining table tonight, red, juicy, ripened, and full of flavor. Delish! Now imagine all your dinners like that, foods in season, ripe and full of flavor, not processed artificially. In Star, we want to promote local whenever we can. The farm-to-table movement promotes this concept. Farm-to-table dining promotes locally grown with organic concepts in mind as much as possible and non-GMO foods. By basing our meals on what is locally sourced, we promote and support our local community and farmers. There will be exceptions, for example, I do not know of a banana farm near us. But potatoes, eaten locally will prevent food traveling miles on the road reducing pollution from travel not to mention the longer the food travels the older it gets.

Peaceful Belly is a farm located in Caldwell. Near some wineries if you dare to try them. Founded in 2002 by Clay and Josie Erskine, both artists and farmers and the restaurant reflects these dual passions. Check out their story: https://www.peacefulbelly.com/our-story. Committed to growing healthy and sustainable foods, they specialize in growing over 180 types of veggies, including many heirloom varieties. I bought a Black Prince tomato plant. I am very excited to get it planted, in 90 days I will have heirloom tomatoes. There is so much to this farm, that you could join the CSA (community-supported agriculture) where you purchase shares for future harvest of the farm. The Cider and Café, offer dining but it is best to make reservations. The food was good and the ice teas we had were so fresh and refreshing that I think I had four glasses! The menu is plant-forward, it is a veggie farm and includes some healthy proteins with your meals. All of it was delish! The farm also has a store, community garden, and Special Farm to Fork dinners. That is next on my agenda!! Seven dinners are planned for this summer, but reservations go quickly.

We are so lucky to be living in Star and have so many opportunities nearby to get fresh foods and proteins. My new friend Jennifer Brown is living her best life and her life’s dream by living a farm life. She has a love of animals and dreamt of farm life for as long as she can remember. At four years old, she wanted a horse, and since high school, her dream was to run a farm. She has been running Misty Canyons Farm LLC for over six years now. managing twelve acres of land and an array of animals. Color me impressed as that is a lot of hard work and a passion project. Jennifer comes from a long line of animal lovers in her ancestry. Ok, Here is her list of animals that reside with her on the farm: three mini horses, 1 full-size horse, cow, Heffer, calf, ducks, five ducklings, geese, chickens ( yes, they lay eggs), three great Danes (the size of horses), Labrador, turkey, wild geese, quail, pheasant, deer, two barn cats and she has a longing to add a few sheep. She does sell a few duck eggs and chicken and has quite a few customers who get eggs weekly. Can you imagine the freshness of these eggs? No transportation, just down the street. I used to own chickens, and the yolks were taller and more yellow, making my pancake batter turn yellow and adding so much more flavor. Many bakers prefer fresh duck eggs because the whites are not as runny, making baking more consistent, and they have a richer flavor. Duck eggs have 9 grams of protein compared to 6 grams of chicken eggs. Duck eggs have 9 g of protein compared to 6 g of protein from chicken eggs. They cost $6 a dozen weekly. Jennifer also has two Idaho pasture pigs. They weigh 400-500 lbs. She just had a litter of 9 piglets, and they are so darn cute. These are considered feeder piglets. Usually, they are male and will cost you $175. They can be raised by you for 10 months before they are transitioned to food for your family. Once they weigh 200-250 lbs. they are recommended for processing. If you do not have room, Jennifer can raise them for you. The piglets dine in the pasture and are fed all GMO-free food.

You can find/follow Jennifer on Facebook under Misty Canyons Farms LLC. The piglets are already growing and many have new families to feed. Located in Caldwell, Jennifer is up for a visit, bring the kids. The Farm is located near new wineries so you can make it a day! The timing right now is perfect as spring is magical on a farm with so many new babies: ducklings, piglets, calves, and baby chicks! What fun.

Whether you get your family a pig or get your veggies from a local farm as part of a CSA, having your food harvested locally and while it is in season is the healthiest way and most delicious way to dine. June Is for BBQing (pork) and of course, add some veggies!

As always Food + Love= Celebration! Why not make it fresh & delicious for the ones you love?