STORY AND PHOTO BY KAREN BOSSICK
The sixth edition of the Locally Grown Guide is now on Sun Valley Source magazine racks throughout the valley and at some local businesses.
The Guide is published annually by Future Roots, or what until this summer was the Sun Valley Institute for Resilience. It’s a tool for connecting with the region’s local farms, ranches, caterers, restaurants, food artisans, retailers and farmers’ markets.
This year the guide welcomes 11 new farms, restaurants, food artisans, beverage crafters and caterers.
In addition to listings, the guide has information about such things as composting and water-wise farming. It also has recipes for a Trout with Citrus-spring Garlic Butter using Koehn trout and Tomato Bisque—both recipes concocted by Future Roots team member and chef Lyndsey Mason.