A walk through the Wood River Farmers’ Market, that made its seasonal debut in Ketchum last Tuesday, invites appreciation for the here and now and anticipation for what’s to come. The offerings at the popular Market, located at East Avenue and Fourth Street, unfold with the warming weeks. The first early summer stands offer hearty lettuces, radishes and my favorite, local morels harvested from secret verdant places. As days grow longer and hotter, tomatoes, zucchini, peas, beans, broccoli, peppers, strawberries, blackberries, blueberries, huckleberries – all the pleasures of summer – begin to appear. The Market is constantly evolving, constantly surprising.
Amid all the fresh offerings from local Idaho fields, you will also find pork ribs and steaks and street tacos, oh my! The Market is a terrific place to grab lunch (all the locals do) or to take home prepared food for the family for dinner. Many Tuesday nights at my house feature a half rack of pork ribs (I dare you to walk away from the scent from the cooking meat at the Market), coupled with a fresh salad and vegetable and loaves of crusty bread – all purchased booth to booth.
For those with a sweet tooth, hop into the long, but worth it, queue for homemade pies with the flakiest crusts in creation. Sample elegant little cakes in miniature mason jars and abundant French pastries and treats. If you are gluten free, there are also plenty of rich, delicious choices.
And that doesn’t even begin to cover the local cheeses, glorious flowers, handcrafted pottery and jewelry, jams and jellies, tomato sauce, fresh eggs, herbs, handmade sausage. It’s a good thing we have 18 full weeks to enjoy the area’s bounty. And if even that isn’t enough, the Market moves to Hailey on Thursdays.
Under Sun Valley Executive Chef John Murcko’s direction, look for a strong farm to table influence in the Resort’s restaurants this summer. Sun Valley’s complement of eateries – from the sophisticated grab-and-go Short Line Deli to fine dining at Trail Creek Cabin and the Ram will all feature local ingredients and indigenous flavors. The restaurant’s chefs incorporate what is at the height of freshness into their menus, constantly changing their epicurean alchemy during these warm months and into the fall. Please check back to this blog during the course of the summer for regular postings about our chefs and recipes from the Resort’s kitchens.
The pleasures and benefits of being a locavore are well documented and commonsensical. During Idaho’s long frozen winters, eating this way takes some work. But in the summer, just stroll or bike downtown. Enjoying the freshest, tastiest food harvested from just down the street or down the Valley couldn’t be easier or more edifying.