Moscow, Idaho’s Love Your Farmer, Love Your Food is an annual celebration of farmers, ranchers and local food entrepreneurs in the greater Palouse-Clearwater region. This year’s event featured Texas Ridge, Hands & Hearts Farm, Millhorn Farmstead Creamery and Kamiak Coffee Company. Held at Moscow City Hall, the event opened with a reception featuring light appetizers from the Moscow Food Co-op, a seasonal tasting of Love’s Kombucha and local craft beer from Moscow Brewing Company. . Texas Ridge, located in Deary, Idaho raises local, all-natural meat, bred for flavor. Their tag line, “Ever ..read more

This salad was served as an appetizer at the 2019 Love Your Farmer, Love Your Food event. This is a recipe where local, seasonal ingredients can be creatively incorporated…here are some of our ideas: spring spinach or baby kale instead of, or in addition to, red and green cabbage, shredded local beets, local hazelnuts or walnuts, regionally grown pumpkin seeds, and spring chives. You can find local beets, regionally grown pumpkin seeds and early spring greens at the Moscow Food Co-op. Ingredients Peanut Sambal Slaw ½ of one head of cabbage, red or green, sliced thin (or use local, spring spin ..read more

This salad is another great way to eat roasted radishes. Cool and refreshing, it pairs well with grilled meats and summer soups. Find the Local Foods, Local Flavors recipe for roasted radishes and garlic scapes here. Salad Ingredients 1 batch roasted radishes and garlic scapes, cooled 3 ounces sheep milk or Brush Creek Creamery marinated feta, crumbled 1/4 cup chopped fresh parsley Lemon-Chive Vinaigrette Ingredients 1/2 cup olive oil 3 tablespoons fresh squeezed lemon juice 3 teaspoons chives, chopped 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon honey (optional ..read more

Hummus is one of the most versatile recipes. Traditionally made with garbanzo beans, hummus can also be made with a wide variety of lentils or other beans. This past week, we prepared this Shasta lentil hummus recipe for the Nez Perce HIPT Food Summit in Lapwai, Idaho. Smooth and creamy, this hummus was a hit! , Even in the heart of winter, you can find local food on the Palouse. Shasta lentils from the PNW Farmers Co-op, Affinity Farm garlic and carrots from Ronnigers Organics. Other ingredients were found at the Moscow Food Co-op, including ground cumin and white pepper from the bulk section ..read more

Locally grown food includes more than fruits, vegetables mean proteins. Farms across the Inland Northwest are growing amazing artisan grains and many are milling their own flour. This flatbread, made with artisan grain grown in at Lone Mountain Farms in Kootenai County, Idaho, is similar to naan, a traditional leavened flatbread found throughout Western Asia, Central Asia and Northern Indian is incredibly flavorful. Traditionally cooked in clay, brick or stone ovens, this recipe is simplified for your home kitchen with the bread cooked on top of the stove and finished under broiler in your ove ..read more

The idea for this recipe came from a seasonal special at The Black Cypress restaurant in Pullman, Washington. Roasting the beets with their tops and tails attached results in amazing flavor. Look for locally-grown beets and hardy greens at your winter farmers market or in the produce department of your local natural foods or farm store. This recipe pairs well with Wing Over Farm's fall spinach available in their self-serve farm store (911 Mountain View Rd, Moscow, Idaho) or with WSU Organic Farm's winter mustard greens currently available at the Moscow Food Co-op. Brush Creek Creamery has an a ..read more

Light, refreshing and delicious, this dish is so versatile is can accompany almost any meal - especially Dahl made with local Shasta Lentils. Fresh local cucumbers provide just the right amount of crunch! This summer, I had amazing cucumbers from my Hands and Hearts Farm CSA in Moscow, Idaho. Ingredients 2 medium cucumbers 2 cups whole milk plain yogurt 2 tablespoons finely chopped mint, any variety ¾ teaspoon salt ¾ teaspoon whole cumin seeds ¼ teaspoon cayenne pepper (optional, or to taste) Instructions Peel cucumbers. Remove seeds with a spoon. Chop into ¼ inch cubes. Place in a medium si ..read more

This salad is perfect for fall. Rich in color and full of flavor. Local root vegetables are in abundance all fall across Idaho and locally-made feta cheese is available in many natural food stores. Look for local beets, carrots and daikon radish at your neighborhood farmers market or in the produce section of your closest natural food store. Root vegetables store well in the refrigerator, so you may want to stock up for the months ahead. Salad Ingredients: 2 medium red beets 2 medium carrots 1 medium daikon radish 1/2 cup crumbled feta cheese Balsamic vinaigrette 5 tablespoons olive oil 4 tea ..read more

Traditionally, this dish is made with spinach. Spanakopita has become a catch-all for our seasonally over-abundance of leafy greens. We often use a mix of greens from our weekly CSA boxes. But don’t stop there! Mixtures of leafy greens also work – experiment with kale, radish greens, Swiss chard, spring turnip greens, mustards and/or beet greens. I have even included some leaf lettuces! Consider steaming and freezing your CSA/garden/market greens for winter, when this dish can provide a much-needed boost of vitamins and green goodness! Serves 4-6: Ingredients 3 cups steamed spinach or other l ..read more

It is hard to believe summer has wound down and I am using the last of my green beans from my Hands and Hearts CSA, but I am!  This cold soup has a consistency close to that of gazpacho.  Creamy with texture.  The pepper in this soup makes it a little spicy, a nice twist on a cold soup.  Perfect for these late-fall work afternoons. , This soup pairs well with roasted beet and feta salad and Colter’s Creek Juliaetta Rose. Ingredients 1 ½ pounds very fresh green beans 2 cups milk ½ cup half and half ¼ teaspoon salt ¼ teaspoon white pepper 2 tablespoons chopped chives, optiona ..read more