Toyota Farm to Table Tour

The Farm to Table Tour will be visiting Boise’s Capital City Public Market on April 23^rd. Come by from 9:30 a.m. until 1:30 p.m. to meet some amazing local chefs and farmers.

CHEFS:

Abbigail Carlson – Peaceful Belly

Christine Reid – Locavore

Dustan Bristol – Brick 29

Andrea Maricich – Salt Tears Coffeehouse & Noshery

Paul Faucher – Wild West Bakery & Espresso

David King – The Modern Hotel

Mathieu Choux – Le Cafe De Paris

Check back soon for a full list of chefs participating. Chefs subject to change.

Meet one of the chefs after the jump…

MEET A CHEF: ABBIGAIL CARLSON

Abbigail Carlson, chef at Peaceful Belly Farm is a passionate supporter of “farm to table” food. The Farm to Fork dinners she prepares at Peaceful Belly are made with food grown right at the farm. Here is what she has to say about her support of the “farm to table” food movement:

“There are multiple reasons why I support local agriculture.  As a chef I find most of my creative inspiration and passion when I have more of a connection with the field, after all I cannot make a memorable recipe when the beginning product is mediocre. When I taste that first tomato of the season from the farm I am immediately reminded why I eat local. As a member of the community and a chef I also find it exponentially important to know where my food comes from and by putting a name with the face and conversing with the actual person.”

A Not So Average Day on Peaceful Belly Farm- by Abbigail Carlson

Spring time brings endless seeding, transplanting, more seeding and thinning.  It is the time of year when the farmer is able to pick the “starting lineup” for the season, such as how many tomatoes and which type.  Soon enough we enter the world of farmers markets and CSA’s and then the mad rush of harvest begins.

Harvest is one of the most rewarding things about working on a farm.  This is the time I get validation for all of the work that I have put in thus far, and it is also when I find time to daydream of my menu for my coming dinners and cooking classes.  The first of the season is all about bunching beets, turnips, bok choi, green onions, and the list goes on.  A couple weeks later we start picking peas and favas, cutting salad mix and still we are bunching the turnips, beets, some radishes and mizuna.

Out of the field and into the kitchen to start my creating.  It is a daily task on the farm, I have the opportunity to try out new concepts and recipes on the farm crew every day for lunch.  Some of these ideas I will then use as a component in my future Farm to Fork dinners.  The menus are such an organic process for me when I am surrounded by the season’s bounty.

The farm is a place where all walks of life come together and find one thing which they are passionate about, food, and that is where I come in.

Be sure to stop by April 23rd  to meet Abbigail and taste her farm fresh food.

labels: Capital City Public Market, Farm to Table Tour, Tour schedule

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