Field to Fork Recipe

For Sara Berman, owner, with Ed Zinader, of Squash Blossom Farm in Bellevue, the relationship between farmer and chef starts with communication. “We are checking in with the chefs we work with throughout the season,” says Sara. “We’ll share crops that are abundant and what’s coming online soon, and they’ll share upcoming menu changes and feedback on the quality of our products.”

This back-and-forth is critical to successfully incorporating local ingredients into menus. Farmers learn the expectations and requirements of menu development, and chefs gain knowledge of seasonality and product availability.

Growing Chef Knowledge

“Heirloom tomatoes are one example of a product that requires some education,” explains Sara. “Tomatoes are a symbol of summer, and chefs want them on their menus for July 4th. The reality is, with the growing conditions in the Intermountain West, the peak for tomatoes is usually September.” With Squash Blossom’s help, chefs dedicated to the quality and flavor of local tomatoes are adapting their menus to feature them in late summer and early fall.

“That’s one of the things we love about working with Brenda,” says Sara. “She’s always open to working with what’s available. She often stops by our farmers market booth at the end of the day and picks up what’s left.” With creativity and knowledge of seasonality, Brenda turns farmers’ abundance into beautiful, delicious food.

Chef Brenda Boyle

Brenda Boyle, owner of Better Ask Brenda, says she strives to “create art in every bite.” Her catering and concierge business offers locally sourced dishes for cocktail parties, private events, weddings, and more. Her “Farm to Fridge” service fills empty refrigerators with ready-made, wholesome options.

“Every dollar I spend on food is a vote for the kind of agriculture I want more of,” explains Brenda. “I write menus around what is in abundance locally. This lets me maximize purchases from the local farmers and ranchers who are part of our community. The food I create honors and celebrates the passion and love that farmers put into their products.”

She sources from more than 30 regional vendors, splitting her purchases about half and half between direct orders and trips to the farmers market. “I love having fresh, vibrant products delivered to me, but nothing beats the amazing inspiration I get from strolling around the farmers market and picking what looks good,” says Brenda.

"Chefs who are flexible and able to pivot to specific ingredients during times of overabundance are valuable partners," says Sara. Brenda epitomizes that flexibility: she leaves room in her menu for improvisation, buys bulk storage crops to use throughout the season, and invents new dishes. "When it's summer squash season," says Brenda, "everyone gets squash on their menu!"

Brenda’s recipe below is a window into her creativity. Using Squash Blossom Farm’s bumper crops of carrots and cabbage, she developed a savory slaw that is a perfect complement to a winter roast or a summer BBQ. "It’s adaptable too. It doesn't have to be only carrots and cabbage. For example, in the spring, I use chopped snap peas and radish, while in the fall, I like to add kale and apple," Brenda says. "That’s how all recipes should be—a representation and celebration of the season."

Pick up the ingredients for this recipe from Squash Blossom Farm at the Ketchum and Hailey farmers markets, as well as Atkinsons’ Markets, NourishMe, and Tara’s Market & Garden.

Brenda’s Herbed Cole Slaw

For the slaw:

1 pound shredded vegetables. For this recipe I used Squash Blossom Farm cabbage and Squash Blossom Farm carrots.

Lots and lots of coarsely chopped fresh herbs…dill, fennel, and chive are my favorite combo, but whatever you have on hand.

For the dressing:

1 cup Silver Oaks Creamery plain goat cheese (I’ve never tried this recipe with any other producer. Silver Oaks is so mild, creamy, and sweet!)

5-6 Tbl lemon juice along with zest, I like River Road Farm Citrus

5 Tbl extra virgin olive oil

3 Tbl local honey

1 tsp ground cumin

3/4 tsp ground coriander

1 tsp ground fennel seed

1 tsp dijon mustard

1/2 tsp Himalayan pink salt

1/4 tsp fresh ground pepper

Instructions
Lightly toast whole spices and grind. In a mixing bowl, add lemon zest, lemon juice, and olive oil to goat cheese and whisk until quite smooth. Whisk in honey, spices, salt and pepper, then dijon. Add more lemon or honey to your taste. Refrigerate dressing overnight for best flavor. Chop the slaw vegetables and herbs. Dress the slaw and add a big handful of chopped herbs. Stir and enjoy!