FutureRoots_Book_2026_web - Flipbook - Page 82
BULK BUYING GUIDE
I
n fall 2025, Future Roots hosted the first annual Root Sellers, welcoming more than 400
people to The Sage School campus in Hailey to celebrate local food and stock up for
winter. Farmers brought bulk storage crops, families joined preservation workshops, and
kids connected with our regional food system.
The goal was simple: help our community eat locally year-round. Here are a few ways you can
extend the season at home. Join us in November at The Sage School for the second annual
Root Sellers. Find details at futureroots.org/events.
BUY MEAT IN BULK - We’re lucky to have a wide selection of Idaho-raised animal proteins
here in the Wood River Valley. Filling a freezer with locally sourced meat can be more costeffective than buying at the market and you’ll be getting the highest quality, best tasting
product available. A helpful hint: 20 pounds of frozen meat take up about one cubic foot of
freezer space. For a family of four, consider a half beef (approximately 250 pounds or 12.5 cubic
feet of freezer space).
STORE THE HARVEST - Idaho’s famous potatoes and many other vegetables are
storage-ready. In the fall, farmers often have bulk sales on potatoes, onions, winter squash,
carrots, beets, garlic, and cabbage. These can be stored in a cool, dark, well-ventilated area
and last for months. Farmer Tip: an insulated cooler in a garage or basement can substitute
for a traditional root cellar.
FREEZE THE HARVEST - Berries, corn, tomatoes, and peppers all freeze well and can
bring bright fresh flavors to winter meals. To make your frozen fruits and veggies easier to use,
freeze them on trays first and then transfer them to bags.
DRY THE HARVEST - Dehydrating can be done at home in several different ways, even if
you don’t have a dehydrator. This can be an especially great method to try for making outdoor
adventure snacks, like dried fruit. Mushrooms, herbs, and hot peppers are great beginner
choices. They can be dried in the sun. You can also use your oven at a low temperature (around
150 degrees F) to dehydrate apples, pears, and other fruits.
FERMENT THE HARVEST - Ferments like sauerkraut, kimchi, and pickles are a welcome
pop of flavor and nutrition in the winter months. A simple sauerkraut with cabbage and salt is
a good place to start.
CAN THE HARVEST - Canning takes knowledge and attention to detail, but the options
for what you can preserve are almost endless. Green beans, pickled beets, carrots, corn, asparagus, tomatoes, pumpkin puree, berries, peaches, cucumbers. You get the idea! Start learning
to can using the comprehensive guide on the USDA website.
Eating locally throughout winter doesn’t happen by accident. It takes planning. But when we
buy in bulk, preserve together, and support our farmers beyond their peak season, we build a
food system that feeds and nurtures our community all year long.
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