Purple Sage on the Menu
Hotdog with an herby relish, May 15, 2021, KIN, Boise, Idaho /Arlie Sommer
Direct to Market
When Tim Sommer and Tamara Sloviaczek began exploring how to get their herbs to market in 1989, food distributors were the main route. Grocery stores and restaurants receive regular deliveries of supplies, working with distributors as a one-stop shop. At the time, fresh herbs weren’t even available, basil wasn’t a standard, and iceberg lettuce was the closest to green on many restaurant menus.
After several meetings with local vendors who delivered throughout the state, Tim realized that it was going to take extra care and attention to get local, organic herbs and greens onto Idaho tables; the market was conditioned for shelf stability, not fresh, for large quantities at low cost, not supporting a living wage for food and farmworkers.
He thought about the problem, “Affordable food that’s available year-round is needed…so is fresh, seasonal food, as are prices that reflect the cost of labor and input that it takes to produce healthy food.” Tim hit the streets, knocking on the alley doors of restaurants like Peter Schott’s and Amore in downtown Boise, places that cooked flavorful meals from scratch and cultivated relationships with their customers. They might apply the same ethics in their purchasing and work with an herb farmer.
A summery KIN cocktail garnished with Purple Sage organic basil, May 15, 2021 /Arlie Sommer
The Challenge of Efficiency
Purple Sage eventually also worked with small, local food distribution companies like Quality Produce and Grasmick Produce, even with the larger distributor Food Services of America. It took lots of training to rewire the system to allow for inconsistent availability and uncompetitive prices. Values realigned, slowly.
Today, we work with a handful of chefs in the Treasure Valley who share our values. It takes a lot of effort and creativity to change the menu according to what’s growing. The results delight and inspire. We hope you give these special places a try and enjoy what makes our home unique, the foods that only get made in this place and time, because of the community that has been built around a new set of values.
Rethinking Food
Purple Sage proudly grows food for some of the most innovative and activated eateries in the Treasure Valley, including Amano, Bittercreek Ale House, The Lively, and many others.
During the pandemic, these creatives continue to innovate, finding new, joyful ways for us to come together. They expanded patios into the sidewalks and streets of Boise. They activated to feed struggling employees in the food industry and pulled together to lobby for aid.
This summer, our family enjoyed an outing at one such place, KIN on Main St. With the highest safety standards, they hosted folks on their lawn all summer for Piknics that featured a tasty local menu and music from local bands.
The best part? To spend time together, tasting Purple Sage herbs and greens as ingredients of innovative, beautiful, delicious (!) dishes. Thanks KIN and all the restaurants who rethink food!
Tim sips on a beer at the Piknic at KIN, Tamara smiling, May 15, 2021 /Arlie Sommer