Glazed Carrots

This recipe comes to us from Carol Rast, of Prairie Sun Farm. A major carrot seller at the Ketchum Market, she actually overwinters quite a few and sells them through Idaho’s Bounty during our non-productive months. Chomping on one of Rast’s carrots will...

Spice up your veggies

We all know eating more vegetables and plants in general is one of the best practices for daily food intake. And as things like sweet sugar snap peas and summer squash and eggplant have arrived at vendor’s stalls, it’s the perfect time to mention a cooking...

Quick real-food dinners

Sometimes when we want inspiration, we don’t want to follow and hour-long recipe, or make another trip to the store for some forgotten ingredient. Here are a couple quick-fix ideas for Market products that ensure no-fuss meal preparation. A slow-cooked ragout is...

Orecchiette carbonara with english peas and pea shoots

Sunday Suppers at Lucques, a cookbook by Suzanne Goin, is easily one of my top three favorite cookbooks. Here is a great idea for pea shoots (you can find them at Shooting Star Farm booth, in Hailey and Ketchum). 2 Tbs olive oil; 4 oz. applewood-smoked bacon, diced; 6...

For the mushroom lovers . . .

Did you happen to get morels in the hills this year? Well, if you are like me, you can never get as many as you want. But maybe you have more in your cupboards, dried and ready to get cooked into something fabulous. Whatever the case may be, fresh or dried, this...