Recipe
APPLE CIDER WHISKEY WARMER
breaker to get them there, show them where the farm stands are, allow the farmer to tell their sto- ry, and to create opportunity for them to buy from the farmer and establish a trust and relationship.” The tours were such a success and have created so much communi- ty involvement in supporting lo- cal farms and investing in local, healthy foods and goods that the board is hoping to continue offering them in 2026 with new and current sponsorships. With all these resources to shop locally grown, raised, and crafted foods and goods, I feel less pressure to grow ALL my own food. Discover the wealth of farm stands for your- self through the Corridor’s website and social media (@panhandle- farmcorridor). And, if you’re inter- ested in sponsorship or applying to become a member, applications and contact information are on their site. Eat. Shop. Local. N 2 oz. bourbon » 1 oz. Athol Orchards Apple Cider Syrup » 1 oz. brewed Pu-erh black tea » Dash of orange bitters » 1 cinnamon stick » 1 dried or fresh orange wheel In a rocks glass, combine the bour- bon, syrup, tea and bitters. Add ice and stir to muddle. Garnish with the cinnamon and orange.
Apple Cider Whiskey Warmer
Photo by Joel Riner
The “sourdough” artisan goods farm stand has also become a trend on social media, but Farm Corridor members’ farm stand can look like anything from a rural u-pick farm with a tent or a suburban porch with fridge to an actual store-like struc- ture that you walk into on a farm’s property. Regardless of what they look like, every registered member of the Farm Corridor grows or rais- es what they sell at their farm stand, even if they also diversify with val- ue-added products made from what they grow or raise as well as other farm-crafted products. “We’re real- ly promoting the farm aspect,” says Black. “To be a Corridor member, you have to grow or raise the prod- ucts you sell, whether vegetable or animal, and your farm stand has to be on your property.” However, looking at a map and making a plan to find the farm stands on that map on any given day may seem a little intimidating for a cus- tomer, especially when we are used to shopping grocery store shelves or harvesting food in our own gar- dens. The Corridor map also extends
from Shoshone County on the south- ern end all the way to the Canadi- an border. That’s a lot of ground to choose from on a Saturday. In 2024, the Panhandle Farm Corridor re- ceived an Idaho State Department of Agriculture (ISDA) grant that made it possible to host a series of farm tours – two in 2024 and two in 2025. Each tour went to three to four farms within an area or county on the farm stand guide. In 2024, customers went to farms in the Bonner’s Ferry area and in Kootenai County. In 2025, the farm tour filled both buses with vis - its to farms in Bonner County (Sand- point and Clark Fork) and additional farms in Kootenai County. Each tour included a farm-to-table lunch and brought the community out to the land to discover the stories of these farmers, how they’ve grown their businesses, what they have to offer, and how the community can partake in what they have to give. “Our farm tours are an intro- duction to your farmer,” Black ex- plains. “There can be uncertainty about driving onto a farm’s proper- ty to shop, so the tours are the ice-
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