Touring Teton Valley’s Farms
Thursday, I had the absolute joy of busting out of the office early to join Slow Foods of the Tetons Farm Tour. Led by fearless Program Coordinator, Nancy Van Dyke, a group of us piled into a Teton Science School van in Grand Teton Brewing’s parking lot to check out some of Teton Valley’s local producers and businesses.
Our stops included Mountain Valley Mushrooms, Teton Valley Creamery and Snowdrift Farms. The pictures below show off some of our discussions and new facts, like the four stage process of growing organic shiitake and king oyster mushrooms on sterilized wood chips with owner Tye Tilt and Erika Erika Eschholz explaining some of the tenets of biodynamic farming, like treating every component of your farm as a living organism and that pigs more efficient than tractors for tilling the good TV dirt.
Unfortunately, I was too busy enjoying the samples at the Creamery to get the pics of every flavor or their newly installed cheese vat. The good news is that the factory has an enormous glass window adjacent to the patio–so you can see for yourself! Sue Muncaster and proprietor, Lauren Hokin, explained some of the trials and tribulations of the cheese making process and showed off their gelato machine for the group. They love talking about the creamery so don’t hesitate to ask how your huckleberry gelato came to be.
If you don’t know much about Slow Food of the Tetons or about the abundance of Teton Valley, join the group and travel over the hill to an idyllic valley where local is not an outgoing mailbox at the post office but a lifestyle!
