A YEAR IN THE LIFE OF A LOCAL FOOD SUPPORTER PLANT Connect with local gardeners. Share your experience and knowledge at various 5B Resilience Gardens webinars and workshops. Plant a garden. A well-planned garden provides all season long. Think about what you like to eat and where to plant to take advantage of your yard’s micro-climates. Share your plants and seeds. At the Upper Big Wood River Grange Seed & Plant exchange, you can share the seeds you saved from the last season and pick up new seeds and plants from other gardeners.
GROW Tend your own gardens. In addition, you can also join others at the Bloom Community Center to grow food for the community. Participate in garden tours. Hosted by various organizations, including the Sawtooth Botanical Garden, tours inspire you to cultivate the garden of your dreams. Visit local farms. There is no better time to experience how your food is grown than a farm tour at the height of the growing season. Nurture your soil. Care for the soil food web, tend your compost pile, and reduce your reliance on synthetic inputs.
HARVEST Embrace the harvest season. Attend the first farmers markets in Ketchum and Hailey to reconnect with our regional food producers. Enjoy the first fresh produce of the year. Capture the flavors of the harvest. Create your own special summer recipe inspired by your garden. Minimize food waste. Participate in community gleaning programs offered by the Hunger Coalition. Compost your produce scraps. Plan your meals. Celebrate the harvest season. Attend the Trailing of the Sheep Festival to appreciate the heritage of ranching in our region.
SAVOR Slow down and savor. Taste the flavors of all that was produced during the year. Protect the soil. Incorporate organic matter into your garden beds by planting cover crops and mulching the soil surface. Preserve and store crops. With preparation, the harvest season can be enjoyed year-round. Enjoy local all winter long. Use recipes that highlight locally grown grains, beans, storage crops, meat, dairy, and all the preserved produce from the harvest season. 38
