FutureRoots_Book_2026_web - Flipbook - Page 36
FIELD TO FORK RECIPE
F
or 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.
“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.
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. See her listing on page 56.
“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
menus 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 on the next page 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. For event
offerings and booking details, check Better Ask Brenda’s listing on page 56.
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