Food Shed Idaho

09/28/2026

Looking forward to taking a break and seeing family and friends. And, scoping out some new items and things for the shop. We will be back on Thursday, October 15th, recharged and ready for the holidays!

Check out our Holiday 2026 catalog online! There is a limited supply of all holiday items; some are truly extraordinary like the ones featured here. You can order now! The order will ship to you, held for pick-up, or held for local delivery, when the order is complete. How easy is that?

We also do gorgeous custom gift baskets based on your budget and what your lucky recipient likes. And the baskets are nice, too.

Aside from private shopping appointments to accommodate your schedule, we also encourage them if you have have several gift orders. Remember, we are just a one-girl show and take service very seriously.

Thank you again for a great summer and look forward to seeing you when we return.

09/14/2026

We made the news again! This time, Beth Kracklauer of Outside Magazine (Fall 2026) used a quote from us in her “That’s So Metal” article (pages 38-41) featuring Row 7 tinned vegetables, co-owned by Michelin Chef Dan Barber of Blue Hill restaurant. How neat is that?

The range includes Sweet Prince cherry tomatoes, Badger Flame beets, and sweet garleek (a garlic leek cross). All great for picnics, camping, brown bag lunch, or a boost to any at home meal. We especially like the slightly blistered tomatoes on bruschetta, in pasta, or simply with burrata. Yum!

We just love tins! And aside from our collection of over 70 tinned fish, we now offer 5 different tinned French almond “gateau” cakes, and a tinned Spanish omelet!

The French cakes are ready to eat and serve 4-6 people. All are naturally gluten free: classic, lemon, orange (DF), Valrhona chocolate, and an almond/hazelnut. They have a clean and short ingredient list, are soft and delicious, and have great shelf life. We can’t keep them in stock!

Though the Spanish omelet is not as traditional as a yaya’s “tortilla de patata”, it has its place on our shelves. Hikers love it because it has more protein. It has more egg and less potato, and more protein and versatility. And it comes in its own bowl.

Basically, we are up for anything in a tin, but it must be great because if we don’t sell it, we have to eat it.

06/18/2026

05/19/2026

The Frescobaldi’s have been making w**e and olive oil in Tuscany since the Renaissance. If you know anything about Food Shed Idaho, you know that we seek out only the highest integrity and most delicious products that touch our heart and feed our soul. And we like to visit them, like we did last month.

Today we are featuring their olive oil Laudemio Frescobaldi - the epitome of a true Tuscan extra virgin olive oil.

High in polyphenols with a unique emerald-green color and robust taste. It has an aroma of just mown grass, artichoke heart, and green olive notes. Its intense flavor is remarkably balanced between a very notable bitterness, with sparkling spiciness and long-lasting fruitiness.

To make an olive oil as precious as Laudemio Frescobaldi, it takes one tree per bottle. The bottle is unmistakable, too, with its dark green jewel-like embossed glass with the iconic Etruscan athlete emblem label, it makes a statement for what’s inside.

How did the creation of Laudemio come about? In 1985 a terrible frost devastated most of the olive trees in Tuscany; orchards were reduced by up to 70%. In 1986 the Frescobaldi family had a vision and proposed, to a few neighbors and friends, the creation of a consortium to collaborate in the repair and restoration of their respective olive groves, while at the same time elevating the future of traditional EVOO. They took the name from medieval times when the term Laudemio referred to the part of the harvest reserved for the feudal lord.

This was extraordinary. At the time, there were no IGPs or DOPs for olive oil. In fact, IGP Toscana olive oil was only established in 1998. Thru the Frescobaldi’s experience gained through centuries of grape growing, they helped develop a new level of EVOO production by emphasizing the concept of terroir, linking the olive’s typicity and quality to the uniqueness of its productive environment.

We celebrate the Frescobaldi’s with their commitment to cultivate the diversity of Tuscany thru their estate grown extra virgin olive oil, w**es, and now pasta. Come celebrate with us.

05/15/2026

Our first Sips + Snacks event will be Friday, June 5th from 4-6pm.

As some of you already know, we usually do the last Friday of the month, May-September, but this year we had a conflict. So, June has two events this year!

What are we going to sample this time around? Sips from and inspired by my recent trip to Italy! We will be featuring tastes of 3 whites and 3 reds from Piedmonte and Northern Italy.

And, we are especially happy to have a special guest, Lacey McNeff, cheesemaker, cheese lover, and overall amazing human sampling and direct-selling a curated selection of hard-to-find cheeses.

Admission is $10 going to the featured guest non-profit, which will change monthly. No reservations are taken, and I would suggest you arrive closer to 4 than 5; event ends at 6pm.

New this year...help us save the planet by bring your own glass, or purchase a Riedel from us!

So, mark your calendars with the other dates: June 26, July 31, August 28, and September 25. Extra parking is available at the Victor Depot around the corner; and at designated spots on Highway 31 towards the light.

See you then! Cheers!

03/27/2026

What is this incredibly thin and delicate chocolate and how can you get some? It's called Palaegschokolade (without the Danish unique lettering), pronounced like pollack-scock-olade. Oh, and we carry them. 😍😍😍