"Want local?" That's the question on the big ice-cream-cone-shaped sign outside of Diane and Bill Stoltzfus' Idaho Preferred Cloverleaf Creamery in Buhl, Idaho. The couple moved from Pennsylvania's Amish country a few years ago and now, with the help of 70 head of cattle on their dairy farm just four miles from their shop, they create fresh, creamy dairy products that are carried throughout the valleys from St. Luke's hospital in Ketchum to Boise Co-op, M&W, Burger Time and Bittercreek Ale House in Boise. As my father and I wrapped up our sightseeing trip, making short work of scoops of blueberry cheesecake, raspberry truffle and bubblegum ice cream, Diane showed us through the processing and in-house bottling--and ice-cream making--area right in the back of the store. Since they breed their own cows to maintain genetic standards and process three times a week, the only way to get fresher dairy would be to get it directly from the cow.
"Want local?" If it means more raspberry truffle ice cream with perfect little frozen raspberry truffles mixed in? Yes, please.