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Category Archives: Alley Gardens

From Our Kitchen To Yours!

18 Wednesday May 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Alley Gardens, Appetizers, Apricots, Arugula, Avocado, Backyard Garden, Bacon, Baking, Basque Bread, BFM, Boise Area Food Adventures, Boise Farmers Market, Breakfast At The Captains Shack, Brussels Sprouts, Buy Idaho, Cabbage, Captain's Shack, Comfort Food, Crab Cakes, Dessert, Dinner At The Captains Shack, Eggs, Greek Food, Green Salad, Healthy Eating, Herbs, Herbs and Spices, Ice Cream, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Local Markets, Meadowlark Farms, Ohana Micro Greens, Omelet, Photos By: Bob Young, Rice Family Farms, Salads, Sausage, Scallops, Seafood, Spice Blends, Spices, Spring Greens, True Roots Produce, What's For Dinner?

≈ 3 Comments

Tags

BFM, Buy Local, herb chart, spice chart


05Nov2015_1b_Rembrandts_Lil-Jake-Omelet - CopyIt could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.

I recently saw an article where folks were planting vegetables and herbs in their front yards, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

I recently saw an article where folks were planting vegetables and herbs in their front yard, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

Lamb Kabobs with Greek Spices

Lamb Kabobs with Greek Spices
From the spice chart above. Local lamb and vegetables.

Greek 5-Cheese Filo on Spinach Bed

Greek 5-Cheese Filo on Spinach Bed
Local spinach! No we didn’t make the filo.

Vanila Ice Cream It was super. Local dairy products.

Vanila Ice Cream
It was super. Local dairy products.

Bacon and Cheese Omelet Apricots

Bacon and Cheese Omelet
Apricots
Toasted Basque Bread

Local eggs, bacon and Basque bread.

Creamed Spinach Popovers

Creamed Spinach Popovers
Local spinach and dairy

Braised Scallops on Shredded Napa Cabbage Strawberries

Braised Scallops
on
Shredded Napa Cabbage
Sliced Strawberries and Kiwi

Strawberries are local.

Braised Scallops on Crab Rice Green Salad

Braised Scallops on Crab Rice
Green Salad with Carrot Strings and Micro Greens

Greens and carrots for the salad are all local.

Crab Rice and Shredded Napa Cabbage

Crab Rice and Shredded Napa Cabbage

Sunnyside Up Eggs  on Spinach and 5 Greek  Cheese Filo Sausage Links Apricot Chunks

Sunnyside Up Eggs
on
Spinach and 5 Greek Cheese Filo

Sausage Links
Apricot Chunks

Local eggs, sausage and spinach.

Mushroom Omelet Sausage Pineapple Toasted Basque Bread

Mushroom Omelet
Sausage
Pineapple
Toasted Basque Bread

Everything but the pineapple is local!

Parsley Salad with Shaved Radish and Fresh Miners Lettuce.

Parsley Salad
with
Shaved Radish and Fresh Miners Lettuce

All local from the Boise Farmers Market (I’m there every week!)

So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.

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It’s Been A Long Time – Salisbury Steak Time!

31 Friday Jul 2015

Posted by Bob and Robin in Alley Gardens, Backyard Garden, Basque Bread, Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Dinner For Robin, Herbs, Idaho Beef, Idaho Potatoes, Idaho Wine, Local Markets, Main Dish, Mushrooms, Onion, Photos, Photos By: Bob Young, Vegetables, Weston On The Lake Winery, What's For Dinner?, Wine and Food, Wines - Idaho

≈ 1 Comment

Tags

Comfort Food, salisbury steak


Every so often, one has a yearning for “things from the past”. In this case, comfort food. A Salisbury Steak and Baked Potato. Not much more basic than that. Add a good and hard to find Idaho wine, and you are in ecstasy!

Salisbury Steak with mushroom dark gravy Baked Potato with butter and chives Toasted Basque Bread

Salisbury Steak
with
mushroom, garden fresh thyme, onion and bacon dark gravy

Baked Idaho Potato
with
butter and garden fresh chives

Toasted Basque Bread

2012 Weston Winery and Vineyards Murray Hill Estate Malbec

How easy was that? Yum.

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Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

≈ 1 Comment

Tags

Römertopf, Römertopf cooking


Robin-Bob-In-Kitchen_Looking-RightYes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes,  Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

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Dinner Tonight: Truite au four en Papillote

02 Monday Jun 2014

Posted by Bob and Robin in Alley Gardens, Baking, Baking - Papillote, Brocolli, Captain's Shack, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, French Foods, Fruit, Idaho Trout, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Seafood, Trout, What's For Dinner?

≈ Leave a comment

Tags

fresh water fish, Papillote, pinot grigio, pinot gris, trout


Brown-Trout-2On my! This was so good. The trout, Idaho trout from Hagerman, ID, was so light and sweet and good. And for me, that is saying something. I grew up on the East Coast eating Atlantic seafood. We never had much fresh water fish. But this trout was awesome. Loved it and would do it again. Not hard or difficult to do at all. Don’t be intimidated by the name. Basically, Truite au four en Papillote implies Steamed Trout in Parchment. If you follow the photos, you should have not problems. Give it a try. Use any seafood, in this case, that you like. Good luck! If you try this, let us know how it turned out for you. Cheers.

Stuff the trout with 5 sprigs of Lemon Thyme and 2 sprigs of French Thyme.  Add 1 slice of orange. For generating the steam, we used a\ 2011 Dusted Valley Vineyards Pinot Gris. About 2 Tablespoons.

Stuff the trout with 5 sprigs of Lemon Thyme and 2 sprigs of French Thyme. Add 1 slice of orange. Sea salt and fresh ground pepper to taste. For generating the steam, we used a 2011 Dusted Valley Vineyards Pinot Gris, Washington State. About 2 Tablespoons.

The trout is sealed in parchment. I folded the edges and then stapled them to hold the seal.

The trout is sealed in parchment. I folded the edges and then stapled them to hold the seal.

At 400 degrees F it takes about 20-25 minutes to steam this fish. Be careful when opening the packet, there is steam inside.

At 400 degrees F it takes about 20-25 minutes to steam this fish. Be careful when opening the packet, there is steam inside.

The plated dinner. And again, it was so very good!

Truite au four en Papillote with Lemon Thyme French thyme and orange Mashed Potatoes Steamed Broccoli 2010 Charles Shawm Pinot Grigio

Truite au four en Papillote
with
lemon thyme, French thyme and orange slice

Mashed Potatoes

Steamed Broccoli

2010 Charles Shawm Pinot Grigio

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Fresh Hagerman Trout

02 Monday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Red Wheat Bread, Alley Gardens, Backyard Garden, Baking, Baking - Papillote, Boise Farmers Market, Buy Idaho, Captain's Shack, Classic Cuisines, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Ethnic Foods, Food Prep, Healthy Eating, Herbs, Idaho Trout, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Recipes, Red Wheat, Seafood, Trout, What's For Dinner?

≈ 2 Comments

Tags

en papillote, Idaho Trout, Lemon Thyme


Brown-Trout-2I found some what looks like some good Idaho – Hagerman to be exact – trout. Yes, I know, it’s farm raised, but still excellent trout. Did you know that 98% of the trout that you buy in the US, whether it be in a restaurant or in a grocery store or fish store is trout from Idaho? That’s a very high percentage! Tonight I think I will make a Truite au four en Papillote, Trout Baked in Foil is the direct translation but I will use parchment. Stuff the trout with some very fresh Lemon Thyme from the garden and some lemon slices, salt and pepper and a Pinot Grigio to baste. Sounds yummy!

Note: 09 July 2016 – I had a question from a reader from Georgia asking where they might buy some fresh Idaho t6rout and have it shipped to them. Here is a reply that I made to her. “Hi Nona – Thanks for the question. One source for fresh Idaho trout is http://www.clearsprings.com/consumer/products/trout/clear-cuts/. Another source may be Hagemann Ranch Trout Farm (Google it for website) and they are in Bodega Bay, CA. A lot of the restaurants in the area use them, but they do sell to individuals. I will continue to look for you. Enjoy the trout!”

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Garden Surprise

16 Wednesday Apr 2014

Posted by Bob and Robin in Alley Gardens, Boise Farmers Market, Buy Idaho, Captain's Shack, Greens, Healthy Eating, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Miner's Lettuce, Photos By: Bob Young, Purple Sage Farms, What's For Dinner?

≈ Leave a comment

Tags

Claytonia perfoliata, Miner's Lettuce


And a good surprise it is! Miner's Lettuce! I have no idea where the seed came from. We do have some planted about 30 feet away and it is up, but very small. This is great! If you have never eaten Miner's Lettuce, try some. It is sweet and succulent much like regular lettuce. Great in salads. Look at your local Farmers Market - They may have some. I know our does (Purple Sage Farms).

And a good surprise it is! Miner’s Lettuce! I have no idea where the seed came from. We do have some planted about 30 feet away and it is up, but very small. This is great! If you have never eaten Miner’s Lettuce, try some. It is sweet and succulent much like regular lettuce. Great in salads. Look at your local Farmers Market – They may have some. I know our does (Purple Sage Farms).

Description
Claytonia perfoliata is a trailing plant, growing to a maximum of 40 cm in length, but mature plants can be as small as 1 cm. The cotyledons are usually bright green (rarely purplish or brownish-green), succulent, long and narrow. The first true leaves form a rosette at the base of the plant, and are 0.5–4 cm long, with an often long petiole (exceptionally up to 20 cm long).
The small pink or white flowers have five petals 2–6 mm long; they appear from February to May or June, and are grouped 5–40 together above a pair of leaves that are united together around the stem to appear as one circular leaf. Mature plants have numerous erect to spreading stems that branch from the base.
It is common in the spring, and it prefers cool, damp conditions. It first appears in sunlit areas after the first heavy rains. Though, the best stands are found in shaded areas, especially in the uplands, into the early summer. As the days get hotter, the leaves turn a deep red color as they dry out.
There are four ill-defined geographical subspecies:
Claytonia perfoliata subsp. perfoliata: Pacific coastal United States and southwest Canada
Claytonia perfoliata subsp. intermontana: interior western United States
Claytonia perfoliata subsp. mexicana: coastal southern California and Arizona south through Mexico to Guatemala
Claytonia perfoliata subsp. utahensis: recognised as local subspecies in Utah.
Uses
The common name miner’s lettuce refers to its use by California Gold Rush miners who ate it to get their vitamin C to prevent scurvy. It can be eaten as a leaf vegetable. Most commonly it is eaten raw in salads, but it is not quite as delicate as other lettuce. Sometimes it is boiled like spinach, which it resembles in taste. [Wikipedia]

Miner’s lettuce
Scientific name:
Claytonia perfoliata (Purslane Family: Portulacaceae)
Life stages of Miner’s lettuce
Miner’s lettuce, a native winter annual broadleaf plant, is part of a complex of species and subspecies with slightly varying characteristics. It is found throughout California (except for the lower desert areas) to about 6600 feet (2000 m). Miner’s lettuce inhabits natural plant communities, agricultural land, and urban areas, with a preference for cool, damp conditions. It dries up with the onset of hot spring weather. Although the leaves are sometimes cultivated or collected for salad greens, occasionally it accumulates soluble oxalates, which can be toxic when ingested.
Habitat
Chaparral, oak, woodlands, forests, and coastal sage scrub, agronomic and vegetable crop fields, orchards, vineyards, gardens, yards, and other disturbed sites.
Seedling
Cotyledons (seed leaves) are bright green, slightly succulent, linear and narrow, and broadest at the tip. The first true leaf and later leaves are narrowly to normally lance-shaped with bases that taper to the stalk. These leaves form a basal rosette. Miner’s lettuce seedlings are distinguished from redmaids, which lack definite stalks and have somewhat broader and fleshier leaves.
Young plant
The young plant is found as a basal rosette.
Mature plant
Mature plants have numerous erect to spreading, slender stems that branch from the base and reach up to 8 inches (20 cm) in length. Leaves are mostly basal, slightly succulent, hairless, and bright green. Leaf shape varies from football shaped to triangular-kidney shaped with rounded or pointy tips. The flower stalk appears to “grow through” a circular cuplike structure (bract) that looks like a leaf and surrounds the entire stem. Subspecies perfoliata has football to egg-diamond shaped leaves and subspecies mexicana has egg-diamond shaped to triangular-kidney-shaped leaves.
Flower
Flowers bloom from February through May. Five to forty white to pale pink flowers on slender down-curved stalks cluster above a circular to weakly squared, often cuplike, green structure (bract) that looks like a leaf and completely surrounds the stem.
Fruit
Tiny, egg-shaped, green, open pods, 1/17 to 1/6 of an inch (1.5–4 mm) are enclosed by green petal-like sepals and contain two to six seeds.
Seeds
Glossy, black seeds, about 1/26 to 1/8 of an inch (1 to 3 mm) in diameter, are oval to circular with a white appendage at the point of attachment. [UC Davis]

That is probably way more than you wanted to know. But interesting nonetheless. Try some Miner’s Lettuce. Cheers.

43.624890 -116.214093

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Stuffed Peppers for Maggie, Stuffed Squash and Stuffed Tomatoes for Robin

08 Thursday Aug 2013

Posted by Bob and Robin in Acme Bakery, Alley Gardens, Bread, Captain's Shack, Comfort Food, Dinner With Friends, Grilling, Heirloom Squash, Heirloom Tomatoes, Local Harvests, Local Markets, Main Dish, Photos By: Bob Young, Sourdough Bread, Vegetables, What's For Dinner?, Zebra Tomatoes

≈ Leave a comment

Tags

food, garden tomatoes, stuffed heirloom squash, stuffed tomatoes, vegetarian


07Aug2013_1_Captains-Shack_Stuffed-Peppers_Stuffed-Tomato_Stuffed-Squash_CookingMac and Marnie gave us two huge heirloom squash. I picked some tomatoes from out alley garden and sweet peppers are always great with a good stuffing. What a great couple of days working in the kitchen and coming up with a different stuffing blend and a heirloom Green Zebra Tomato Verde for the stuffing. The photo here is the squash getting ready to be put into the oven. I used an instant read thermometer to check the cooking process and took it out at 175 degrees F. This was very good, even if I do say so myself. The stuffed peppers were for Maggie and Trish whereas the stuffed tomatoes were for Robin. Here are some more photos. Left-Click to see the photos enlarged and don’t forget to Vote above. Enjoy!

Stuffed Heirloom Squash Cheese Bites Green Salad with Pomegranate Juice Dressing  Acme Bake Shop Sourdough bread and Zucchini Rounds

Stuffed Heirloom Squash
Cheese Bites
Green Salad and Fresh Garden Tomatoes with Pomegranate Juice Dressing
Acme Bake Shop Sourdough Bread
Zucchini Rounds

Stuffed Fresh Alley Garden  Tomato Grilled Herbal Heirloom Squash

Stuffed Fresh Alley Garden Tomato
Grilled Herbal Heirloom Squash

Robin can not handle green peppers or almost any peppers so I made her a stuffed tomato.

Stuffed Peppers Grilled Heirloom Squash

Stuffed Yellow and Orange Sweet Peppers
Grilled Heirloom Squash

This I made for Maggie and Trish tonight. I hope they enjoy it.

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Tomato Blossoms

22 Tuesday May 2012

Posted by Bob and Robin in Alley Gardens, Local Harvests, Photos, Photos By: Bob Young, Things To Do, Tomatoes

≈ Leave a comment


Well now, isn’t this a state of affairs. I just noticed a tomato blossom on our Pallet Garden. Look close at the plant on the top “shelf” and on the left. (Left-Click to enlarge if necessary.)

This is a close-up of that plant. I even see another blossom or two forming. I never expected to see the blossoms this early in May. This is a Roma tomato. The other large plant, with blossoms also, is a Moscow.

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Miner’s Lettuce Information and Salad Recipe

22 Tuesday May 2012

Posted by Bob and Robin in Alley Gardens, Photos, Photos By: Bob Young, Special Information, Vegetables

≈ Leave a comment


I posted a photo of our Miner’s Lettuce on FB and received some interesting comments. The main comment was – What is Miner’s Lettuce? The photo to the left is Miner’s Lettuce in our alley garden. I gathered the following information from Specialty Produce on the web. Here is what they say.

Seasons/Availability – Miner’s lettuce is usually found in spring time.
Current Facts – Miners lettuce, scientific name, Claytonia perfoliata, is a trailing annual vine that grows wild more than it is cultivated. It is a greater source of food for animals than it is for humans, providing a grazing source for gophers, flocking birds, quail, doves and cattle, while seed-eating birds eat the plant’s fruits allowing for the plant to continue to flourish in the wild for centuries. Miner’s lettuce is sometimes confused with purslane (Portulaca oleracea) which is also a cool season wild growing crop.
Description/Taste – Miners lettuce is petite and delicate in appearance and on the palate. Its composed of thin, succulent lemon lime stems that support kelly green colored basal leaves. The flavor is mild and sweet, with a subtle earthiness. At its height of maturity, miners lettuce produces numerous edible flowers from its stems.
Nutritional Value – Miners lettuce is high in vitamin C, beta carotene and protein.
Applications – Rinse freshly picked Miner’s lettuce in cold water. Drain and chill in the refrigerator a few hours to crisp. For a delicious salad, toss together leaves, flowers and stems. Combine three parts Miner’s lettuce with one part watercress and one part sheep sorrel and add a squeeze of fresh lemon juice and a sprinkle of sugar. For flavor variation, drizzle with vinaigrette or other favorite dressing. It may be boiled or steamed like spinach. To store, wrap in a perforated plastic bag; refrigerate in crisper drawer. Use within a few days as this plant tends to deteriorate quickly.
Ethnic/Cultural Info – Miners Lettuce gets its name from the California Gold Rush Years. Gold miners ate the plant in abundance and it is widely known that its nutritive properties prevented scurvy.
Geography/History – Miners Lettuce lettuce is native to the Western Coastal and Mountain regions of North America, where it now also grows wild in California from Sacramento to the San Joaquin Valley. It sprouts most commonly in the spring, preferring cool, damp conditions. It appears in sunlit areas after the first heavy rains of the season. The most prevalent abound in shaded forest areas among fir, pine and oak trees. Miners lettuce colonizes disturbed areas, especially those that experienced fires in previous seasons. It also can be found growing in virgin fields of wheatgrass and bluegrass. Much like most lettuce varieties, when summer heats up so does the lettuce, finding its leaves red and dried out in extreme heat conditions.

.
And from Matti Kaarts Blog Page, I got this recipe. Enjoy the recipe and this article!

Miners Lettuce Salad 
with 
baby beets, beet greens, rapini, spring garlic 1 bunch of miners lettuce

Ingredients:
1 bunch of baby beets, with greens still attached
1 bunch of rapini
1 bunch of spring garlic
10 sage leaves, really thinly sliced across the leaf (chiffonade)
2 pinches of sugar
olive oil
butter
lemon juice

Directions:
Cut the beets from the beet greens. Put the beets in a deep sided saute pan, and fill with enough water to just cover the beets. Add the pinches of sugar to the water, along with a small knob of butter. Put a lid on the pan, and get it boiling. Remove the lid slightly, so that some steam can release, and the water can reduce. Cooking time depends upon the size of the beets – with small ones like this it will be about 15 minutes – possibly 20. They are cooked when you can just push a knife through one pretty easily. The idea here is that they are just cooked through when you have almost no liquid in the pan – just enough for a glaze. If they are cooked before a lot of water is reduced, remove the beets from the liquid, reduce it to a glaze, then put them back in. If you need to add more water, do so. Snip the miners lettuce stalks about 1/2″ from the leaves. Discard the stalks.

When the beets are cooked, allow them to cool and rub with a paper towel to peel. Toss them back into the glaze.

Cut the beet greens across the leaf into thin strips (1/2″ wide). Do the same for the rapini leaf. Trim off any excess stem. Slice the spring garlic diagonally across the stalk, discarding the dark green section.

In a large pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. When pretty hot toss in half of the garlic and half of the sage leaves. Cook for 30 seconds, then toss in the beet greens. Gently toss these in the butter/oil, and allow to wilt. This will only take a couple of minutes. When they are just wilted, remove them from the pan. Wipe the pan out.

Add another tablespoon of oil and butter to the pan. When hot, toss in the rest of the sage and garlic. Again, cook this for 30 seconds. Toss in the rapini leaves. Cook this till it is just wilted. This will cook through much faster – maybe 30 seconds.

To compose the dish put a small pile of the beet greens in the center of a plate. Top this with the rapini greens. On top of this put a pretty little pile of the miners lettuce. Scatter the beets throughout the dish. Squeeze a little lemon juice over the salad. This will help brighten and lift the flavors.

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Pallet Garden Update

19 Saturday May 2012

Posted by Bob and Robin in Alley Gardens, Boise Adventures, Photos, Photos By: Bob Young

≈ Leave a comment


Here are two photos of the pallet garden. The first is right after I built it and planted it on April 28. The second photo was taken today, May 19, and shows the growth. Left-Click to see full screen.

This is really an interesting process and experiment. It looks like it is working. What will I do with the tomatoes on the top? Keep them trimmed to the make-shift cages. Should be interesting.

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Great resource for AF and IP information and recipes.

AirBnB Buhl, Idaho

Welcome to Mary Anne’s place, a historic cottage in the heart of Kelley’s Canyon Orchard. Just 20 minutes from Twin Falls, unwind in this quiet retreat by enjoying the pleasant sound of a nearby creek and views that look out into the orchard. 4 guests · 2 bedrooms · 3 beds · 1 bath, Wifi · Free parking · Kitchen, Entire House! 1903 River Rd, Filer, Idaho 83328

Snake River AVA (Idaho Wine Districts) Happenings

Follow what is happening in the Idaho wine districts, Snake River AVA, Eagle Foothills AVA and the Lewis and Clark AVA. Events, tastings, dinners and other exciting happenings. Look for BNB's at a winery.

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I Know. Not Idaho Products, But still Worth A Try!
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Rockin’ Rs

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Items of Blog Interest.
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Member of The Internet Defense League

The History Kitchen

Interesting historical information about food - prep, origins and uses. Written by a kitchen anthropologist!

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Of Concern To This Blog
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Recent Posts

  • A Little Variation of Eggs Benedict
  • Saint Jacques au Saffron
  • 3 Delicious Meals
  • To Chew or not to Chew? To Peel or not to Peel? Those are the questions.
  • Tri-Tip Grilled

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Think Local!! Buy Local!!

Let them know you saw their logo on this blog. Thanks!
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Buy Local!

If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

Chef Jake Sandberg, Crispeats

Food References and Recipes

Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

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Think Local!! Idaho Products.

Let them know you saw their logo on this blog. Thanks!
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The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Miscellaneous Items
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