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Celebrate the Day of Idaho Food

Monday, Sept. 5

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In B-dubsville, we've been celebrating the Year of Idaho Food all freakin' year. Writer Guy Hand has turned out one insightful article after another chronicling the local-foods movement in the Potato State. Why then, might you ask, are we psyched for the Day of Idaho Food, when we've been donning our local party hats for 242 days and counting? Because the official Day of Idaho Food--Monday, Sept. 5--is kind of like the Year of Idaho Food's birthday.

Across the state, folks will host get-togethers and barbecues featuring Idaho-grown goodies and, hopefully, candle-studded Day of Idaho Food Cakes. Though the Idaho Legislature proclamation only suggests that people consume one Idaho food product that day, the revelers at Northwest Food News have different plans:

"Here's what I'm eating: Sweet Dakota Rose watermelon, Pomodorini [del] Piennolo tomatoes, Santa Fe grande chiles, Middle Eastern prolific cucumbers," wrote Janie Burns of Meadowlark Farm.

State Sen. Tim Corder has an equally delicious plan: "We will be eating fresh tomatoes, sweet potatoes, peas out of the pod, some green beans, cantaloupe and watermelon, crook neck squash, carrots and a salad right out of the garden. Perhaps even an Idaho-grown steak on the grill. More is possible but we will be full. We will eat Idaho cheese and I will drink a little Idaho wine, strawberries for desert," wrote Corder.

Or, our personal fave--BW contributor Randy King's burly DOIF menu. "I am going to eat a bear meatloaf stuffed with garden chives and tomatoes. I will also use some wild gathered Idaho currants, and then I am going to wrap the whole mess in some Falls Brand bacon. Mmmm ...meatloaf," wrote King.

In addition to individual DOIF parties, you can celebrate at the Twin Falls County Fair Ag Pavilion, where Idaho Preferred will sponsor cooking demonstrations and a food exhibition.

To submit your own Day of Idaho Food recipe, or to find out what other events are going as a part of the one-day celebration, visit nwfoodnews.com.

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