Before shopping we warmed up with a free yoga class at Capitol Park, which is two blocks from the downtown Boise farmer’s market. Thank you Lululemon!

Pretty cool concept — fresh lettuce sold by the handful for any size donation. We bought enough for three large salads.

Radishes for a simple appetizer, and leeks (not shown) for the frittata.

Our favorite vendor for beets and asparagus. Except, we lost the asparagus in Susan’s car, so we replaced it with steamed beet greens in the frittata.

Two baguettes, please, for the warm goat cheese appetizer.

Fragrant tabletop accents.

W e need a thick wedge of Petite Basque aged sheep’s milk cheese to shave over a simple green salad with roasted beets and a shallot vinaigrette.

Handmade chevre for the warm goat cheese spread.

Green olives hand-stuffed with cranberries and marinated in orange zest. A delightful surprise for the tastebuds!

Tri tip roasts from cows fed on homegrown sunflowers, fresh wheat and corn.

This is where we bought sirloin roasts for the main course and free range eggs for the frittata.

Fetching fresh feta for the frittata.