Article: All-Idaho picnic. (recipes)

They gather wild greens, use local potatoes, beets, Idaho trout

To some Sun Valley residents, the best way to welcome summer's plenty is to take a walk and gather edible wild plants along the way. Afterward, they enjoy their harvest in a picnic that highlights these and other native foods.

Bill McDorman, an experienced naturalist, collects wild greens for a salad. Caterer Selene Islams uses local potatoes in a salad laced with dill, while smoked Idaho trout flavors her cheese salad. A vinaigrette flavors cultivated mushrooms, and a mustard dressing cloaks garden-grown baby beets.

Mr. McDorman also brings his specialty, tangy sourdough ...

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