Around 175 bicyclists wended through the Moiese Valley on a recent Saturday, sampling local food and gleaning firsthand information from growers along the way.  

This year’s Mission Valley Area Pedal to Plate, held Sept. 20, began at Foust Farms where participants fueled up on locally roasted coffee, Dixon melon fritter bites and Flathead Lake cheese curds, before pedaling to the CSKT Bison Range for a visit with refuge staff.

Back on the 40-mile route, riders headed north through the Moiese Valley, sampling fresh carrots and heirloom tomatoes from Ploughshare and Lowdown Farms, before landing at Deb Thomas’s home on Coyote Lane for a choice between locally sourced chili or squash soup prepared by Bre Ward from Hand Me Down Coffee in Dixon.

Cyclists then pedaled to Round Butte Road, with a visit to Triple Divide Seeds along the way and a refreshing snack of berry popsicles from Fresh Roots Farm. Then, they retraced their journey to Foust Farms for appetizers (Bucketeer lamb meatballs with oyster mushroom gravy) and a sumptuous dinner (shepherd’s pie, salads, roasted vegetables and strawberries and whipped cream), prepared by chef David Max from Frigginfulla Farm to Food Truck.

It was hard to gauge whether riders were most excited about the scenery, the food, or the opportunity to conclude their sweaty jaunt with a swim in the Flathead River.

For Candace Horton and Candice Hartman, both from Missoula, it was some of each.

“I am here for just the beauty of the countryside,” Horton said.

Hartman was enthused about riding roads through country she wouldn’t typically see while visiting with local farmers whose produce she often buys in Missoula.

“We are learning as we pedal. And eating very well,” she said. “This is not a diet bike ride.”

“But you're working it off,” Horton pointed out. “Well, working it and then eating it.”

Megan Beard of Polson said the ride was an opportunity to hang out with girlfriends (free from the demands of small children) and check out new territory.

“We go up and down these roads all the time, but we never hook left or right to the farms, so we don't ever get to see these little gems that are back here.”

She also appreciated that the 40-mile distance didn’t require too much preparation. “You can just show up and do it and enjoy it,” she said. “But it's still hard enough that you're exhausted at the end and feel like you accomplished something.”

Halfway through the route, she was already looking forward to a swim at the end. “Now I'm just wishing I would have brought my floaty so I could float back to the farm,” she joked.

Another group of friends who rendezvoused for the ride were Lorna Conway of Coeur d’Alene, Kathy Shopa of St. Ignatius and Valerie Beebe of Kila.

It’s Sopa and Beebe’s fourth year at Pedal to Plate.

“So far, I think my favorite part of this ride is sitting here in the shade,” Sopa said during the lunch break.

Beebe appreciated seeing different parts of Montana “so close up and personal” and visiting with farmers. Another highlight was paying her first visit to the Bison Range after living in Montana for 24 years.

“I am here because I like farms and bike riding and these lovely ladies,” Conway said.

A hard-working crew

Pedal to Plate was launched in 2018 when a small group of community members met to discuss ways to revitalize Ronan and bring more people to town. Janet Sucha and some fellow bike enthusiasts suggested creating a ride that would highlight local producers and get travelers to veer off Highway 93.

Five women organize the annual event – Sucha, Andrea Ruhman, Carey Swanberg, Carrie Sood and Darci Jones. Mission West Community Development has been a partner and supporter since its inception, and St. Luke Community Healthcare is the sole business sponsor.

“We want to bring money to our community, not ask for money,” Sucha said of the short list of sponsors. And for St. Luke, “it combines a lot of what they believe in – exercise, good food and it’s community-minded.” Proceeds go to local nonprofits.

Each year (except during the pandemic in 2020) has highlighted different routes, farmers and menus. In addition to Ronan, they’ve organized rides near St. Ignatius, Polson and Arlee, mostly on rural roads, and traversing both paved and gravel surfaces.

Sucha hopes it helps widen participants’ horizons, both travel-wise and taste-wise. “When people sample this amazing food, maybe they're inspired to buy from these producers.”

In addition to locals, most participants come from Missoula, Kalispell and Helena, the West Coast, and as far afield as Texas.

“Initially, there was a great push to get folks from outside the area and encourage them to stop in our community,” said Sucha. “Many of the riders have said they had never turned off Highway 93 as they traveled through Ronan.”

Organizing the event – which includes charting the route, lining up producers and a chef, buying ingredients for the meals and corralling a host of volunteers to give directions, tell people where to park, and set up and clean up – is hard work, Sucha admits.

However, for the avid cyclists who dreamed it up, the hardest part is standing by while 175 other people pedal.

“The only problem with doing this,” Sucha said while washing bowls and utensils and heating more soup for the lunch break, “is we never, ever get to be a part of it.”

Those who are interested in highlighting their Mission Valley farm, or just getting in line for next year’s event should email [email protected].

    Valerie Beebe of Kila and Kathy Shopa of St. Ignatius were enjoying their fourth Pedal to Plate. “So far, I think my favorite part of this ride is sitting here in the shade,” Sopa said. (Kristi Niemeyer/Leader)
  

    The lunch crew serves a choice of locally sourced chili or squash soup prepared by Bre Ward from Hand Me Down Coffee in Dixon. (Kristi Niemeyer/Leader)
  

    Bicyclists chug along Coyote Trail in the Moiese Valley, on their way to a shady break and tasty lunch. (Kristi Niemeyer/Leader)
  

    Candice Hartman and Candace Horton, both from Missoula, were enjoying their second Pedal to Plate adventure Sept. 20. (Kristi Niemeyer/Leader)
  

    Bikes take a break from their 40-mile journey while riders enjoy lunch during Pedal to Plate. (Kristi Niemeyer/Leader)