Yea! The BFM (Boise Farmers Market) opened today for it’s 2019 season at their new location at Shoreline Drive and Americana in Boise. It was cold. No rain, though. And it was crowded. They did have treats for everyone as pictured here – Ham and Cheese Croissant – and other “goodies”. Dignitaries were there – Head of the Boise Chamber of Commerce, the BFM President and Mayor Dave Bieter. Great to have them all at the Grand Opening. Thank-You!
I have a new Air Fryer – actually several – recipe posted at Air Fryer Recipes on this blog and permanently listed above under Air Fryer Recipes. There is something that you should know before you try any of these recipes – and we hope you do and leave a comment – we DO try and work on ALL of the recipes in any of these locations and adapt them to our liking! Ideas come from many locations and resources – other food blogs, recipe connections, Food Network, PBS TV Recipe Saturday and many more.
And another note: The Boise Farmers Market (BFM) moves to it’s new location at Shoreline Drive and Americana Blvd on Saturday April 6, 2019! It’s been a long time in the works. Many, if not most of the produce and products sold at the market, work extremely well with the Air Fryer, and Instant Pot, recipes listed on this blog. See you at the Market! And from their email posting –
The Boise Farmers Market opens in TWO short weeks
on Saturday, April 6th! Join us for our Grand Opening Celebration
and all the goodness of Spring!
Parking and Navigating our New Lot!
The map below is of our new lot and the surrounding streets. Please take a couple minutes to look at it, familiarize yourself, and plan how you will arrive at the market.
Safety for our community, customers and vendors is the most important thing. Please be extra careful!
Directional arrows on the streets, entrances and exits.
There are light poles on the lot – be careful to watch for them when parking – especially when backing up.
Pedestrians! Scooters! Bikes! There will be pedestrians, scooters and bikes everywhere. Please look twice, or even three times!
5 Miles Per Hour is the parking lot speed limit. Please drive slowly.
When you are walking to the market entrances, please watch for cars.
We can’t wait to see you on April 6th!
The weather outside right now is cloudy and 60 degrees! It’s Springtime in the Rockies. And with Spring, comes the Boise Far,ers Market. Here is the latest news from them.
Even though it’s winter, there is a lot going on in the world of local food and local sustainable farming!
The Babies are Growing Up at True Roots Organics!
Kaimana, the youngest farmer at True Roots Organics, and his side-kick Nala are checking the seedlings to make sure all is well.
These were planted in early January and are already sprouted, but we couldn’t pass up on this darling pic!
With biodynamic innovation and some large black barrels that absorb the heat of the sun, the inside temperature in the green house is 60 degrees plus. Perfect for spring seedlings.
We can hardly wait to enjoy the fresh produce from the True Roots Organics booth come April!
The Seed of the Week
Wrinkled Crinkled Crumpled Cress!
Brought to you by our friends at the Snake River Seed Cooperative.
They sell heirloom, non-gmo, open-pollinated seeds grown by 29 small, family farmers around the Intermountain West.
This variety is not easy to harvest commercially due to its small size, so it is perfect to grow for your home garden! In addition to offering a unique, lovely floral-spice flavor for salads and dishes, it can also be grown as an ornamental plant in your garden! The seed stalks are a beautiful filler in bouquets and can be dried for fall and winter wreaths.
This cress comes from well known plant breeder Frank Morton, located in Philomath, Oregon. Frank Morton has bred many varieties of delicious greens in the Willamette Valley of Western Oregon. We enjoy trialing these greens to see which grow well in our high altitude desert climate. Wrinkled Crinkled Crumpled Cress is one of those varieties that have been a success!
tHe FuNkY tAco!
Another BFM Vendor Gets a Storefront!
The Funky Taco is going brick-and-mortar! We’re sure you’ve seen the construction on the corner of 8th & Bannock. That’s Funky Taco’s new location!
Below is a short interview we did with co-owner, Sheri Archambo.
How long has the Funky Taco food truck been around?
We started in April of 2013 in step with the Boise Farmers Market.
What made you decide to create it?
We decided to create the food truck for a number of reasons. One of those being our passion to create interesting and delicious food that is sourced as locally as possible. We thought the food truck would be a great platform for us to develop our concept and provide us with valuable feedback that would allow us to establish a brick and mortar location in the future. Being part of the Boise Farmers market allowed us to develop relationships with local farmers who has provided us with education and product that you can’t get anywhere else.
Owning our own restaurant is a dream for us, we have taken the time to during this process to assure long term success. There have been numerous tipping points. We’ve had many repeat customers who have encouraged us to build a restaurant so they could enjoy our food more than just Saturday mornings at the Boise Farmers Market or special events around the valley. There have been several locations that were considered for the brick and mortar but nothing felt “right” until 8th and Bannock presented itself. We knew deep in our hearts this was the right decision.
Has the Boise Farmers Market had any role in your success?
Yes, of course! The Boise Farmers Market has allowed us to grow in may different areas of our business. We have developed personal and working relationships with our farmers and other speciality food vendors at the market. We’ve learned a lot from the vendors about farming, food, and our overall business. They’ve been valuable in shaping our concept and our mission as restauranteurs.
In addition, we have also developed a loyal repeat customer base who come back each week bringing their friends and family to share in “the food” and “the experience”. We will continue to develop our existing relationships with the Boise Farmer Market producers and wish to also forge new relationships as well. These relationships have been a big part of our success and we will count on them being a big part of our success in the future.
When will you be open for business?
We are hoping that the restaurant will be open at the end of February. We are thinking our hours will be from 11 – 9 Monday to Wednesday, 11am – 11pm Thursday Saturday, although that’s not final just yet.
What “insider” info can you give us?
The restaurant is going to be an exciting and comfortable place to enjoy creative and nutritious food. We have an elevated stage where we will have live music with a state of the art PA system. With such a great location in downtown we’ve made the space something that we know our customers and the Boise Farmers Market will be proud of.
tHe FuNkY tAco will be opening late February at 801 West Bannock in Downtown Boise. Locally sourced healthy taco-licious grub. We can hardly wait!
It seems as though everytime a holiday comes around, Thanksgiving, Christmas or Easter for instance, that those traditional family gatherings arrive with questions. Especially, questions from the kitchen. What shall I make for a special breakfast? Or, is there a different way to make mashed potatoes? Or, how do I brine a turkey?
All are good questions and I suppose there are many, many answers. After searching the web and aking questions from some Chef friends and venders at the Saturday Market, here are three suggestions. I’m going to try each one of these and I really believe that they will turn out really good. So here are the three recipes for “How To Brine A Turkey“, “Mashed Potatoes in a Slow Cooker” and “Salsa Ranchera” for Huevos Rancheros. Enjoy and if you use any of these, tell us how it came out. Cheers and Happy Holidays! Left-Click these photos to see them enlarged.
Makes 1 turkey
4 quarts water
1 cup coarse kosher salt, or 3/4 cup table salt
Aromatics: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.
1 large pot or bucket with a lid
Measuring cups and spoons
1) Find a pot and make fridge space: Find a pot or food-safe bucket large enough that you will be able to entirely submerge your turkey. Next, clear some fridge space and make sure your pot will fit.
2) Place the turkey in the pot: Unwrap your turkey and remove the giblets, then transfer it to your pot. Add any aromatics you’d like to use.
Mix the brine solution: Heat 1 quart of water in the microwave until warmed — it doesn’t need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt has dissolved. Let the liquid cool slightly; it’s fine if it’s still a touch warm.
Pour the brine solution over the turkey. Pour the remaining 3 quarts of water over the turkey: This dilutes the salt solution to the best ratio for brining and also helps further cool the solution.
2) Make sure the turkey is completely submerged: If necessary, prepare additional brine solution at a ratio of 1/4 cup per quart of water to completely submerge the turkey.
Cover and refrigerate: If the turkey floats, weigh it down with a dinner plate. Cover the pot and place it in the refrigerator.
3) Brine for 12 to 24 hours.
4) Rinse the turkey in cool water and pat dry. Clean your sink thoroughly after doing this step to avoid cross-contamination. Pat the turkey dry with paper towels. Dry for another 24 hours for crispier skin.
Optional: If you have time, let the turkey air-dry overnight in the fridge. Place it on a roasting rack set inside a roasting pan and cover loosely with plastic bags to avoid cross contamination. This drying step will give your turkey crispier skin.
5) Roast as usual, but check your turkey early: You can roast the turkey either immediately after brining or after air-drying. I’ve found that brined turkeys tend to cook a bit more quickly, so cook as usual, but start checking the turkey’s temperature an hour before the end of your estimated cooking time.
Serves: 8 to 10
Source: adapted from The Kitchn
5 lbs Russet Potatoes
3 to 4 cloves Garlic, optional
1 t Celtic Sea Salt, plus more to taste
Freshly ground Tellicherry Black Pepper, to taste
3 to 3½ c Whole Milk, or a mixture of milk and cream
½ c unsalted Butter
Peel and chop the potatoes: Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into small pieces about 1 inch to a side. The smaller the potatoes, the faster they will cook, obviously. Transfer the potatoes to the slow cooker.
Add the seasonings: Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper.
Pour in 1½ cups milk: Pour in 1½ cups milk and stir the potatoes once.
Cook until tender: Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.
Melt the butter: When the potatoes are done, melt the butter in a saucepan over low heat.
Warm the dairy: Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat.
Mash the potatoes: If you used garlic but don’t want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot. Use a potato masher or ricer to mash the potatoes right in the pot.
Slowly stir in the dairy: When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional ½ cup of milk or cream if you want them to be even creamier.
Taste and season: Taste and season with additional salt or pepper if desired.
Keep warm: To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours.
(Cómo preparar una Salsa Ranchera auténtica en tu casa)
[huevos rancheros—”rancher’s-style” eggs]
Source: adapted from mexgrocer
Preparation: 10 Cook Time: 1 Servings: 6
2 Roma Tomatoes, diced
½ white Onion, diced
2 cloves Garlic, diced
1 T Vegetable Oil
Serrano chile as desired
2 1/2 T Oregano
1 t Cumin
Juice of half a Lime
Celtic Sea Salt
Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl. Chop up the onion, chili, and garlic and mix with the tomato. Add the oil and the lime juice and sprinkle with oregano.
An Easy Mexican Recipe
Source: adapted from mylatinatable.com/best-huevos-rancheros/
2 lg Eggs
2 Corn Tortillas
¼ Onion, chopped
BlackmRefried beans (homemade or store bought)
2 med Potatoes
Thick cut Ham, cut into cubes
Celtic Sea Salt, fresh ground Tellicherry Black Pepper to taste
Queso Fresco and Cilantro to garnish.
Sauté the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
Lightly fry the tortillas, and pat dry. Put on a plate. Warm up the refried beans, and spread onto the tortillas.
Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans. Top with salsa ranchero, queso fresco, and fresh cilantro. Serve with the potato, onion, and ham mix.
Six weeks and the market moves indoors to the Fulton Street building. But for now – Rum Cake from Dee’s Rum Kãx! And delicious it is! And some really great fruit – Israeli Melon from Rice Family Farms and some fresh Salad Greens from Ohana No-Till Farm. From Chef Jake Sandberg and Crispeats, an awesome Asian Salad. Here is some information about Dee’s Rum Kãx.
Left-Click any of these photos to see them enlarged.
A good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff. Here is a link to their site: JUMP Boise.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what was on the program tonight.
All in all, a good night. The food was good, although Robin and I both thought a little salty. We really watch our salt intake and use very little at home. The room tended to be a little noisy and could use some sound baffles – tapestry on walls, etc. Wild Root Cafe uses as many local products as possible. Not much grows around here in the winter – especially this winter.
Visit The Melting Pot in Boise for a fun dinner or Happy Hour. Good food with a fun presentation. And yes, the kids are welcome! 4-Star restaurant in Boise. And here is a link to their extensive Fondue Menu. Check it out! More importantly, I think, is “just what is a fondue?”
According to the Cambridge dictionary, “a hot dish prepared by keeping a container of either hot oil or melted cheese over a flame at the table and putting pieces of meat in the oil to be cooked or pieces of bread into the cheese.”
And from Justhungry.com, “In Switzerland, ‘la fondue’ means a cheese fondue and nothing else. Other types of dip-bits-of-food-in-a-communal-pot dishes are specifically called fondue-something, e.g. fondue bourgignonne (bits of beef filet fried in a pot of oil), fondue chinoise (thin slices of beef or other things cooked in a pot of broth), and so on.”
The cheese fondue at The Melting Pot consists of, “CLASSIC ALPINE – rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95” Delcicous. Here is what we had to complete this 4-Star evening. Enjoy!
We’ve not been out to Parma Ridge Winery and Restaurant for their Friday Happy Hour until last night. Glad we went. They are very busy, so if you have a crowd of more than four, it’s best to call ahead. The patio is open and a large part of it is covered.The menu may also be somewhat different than the Saturday or Sunday Brunch menus. Check the link above for the available menus or look at This Weekend at Parma Ridge to see the menu varieties for at least one of the weekends. Whenever you go, and I highly suggest this 5-Star winery and restaurant, you will be treated to some awesome wines and definitely some awesome food as prepared by Chef Storm and Sous Chef Megan. The Staff in the restaurant has grown! They have added Sous Chef Megan and service Staff. Our server Tammy was excellent. Thank-You! Here is some of the Happy Hour food that was at our table. We did not eat all of this as Fred and Dottie Christensen joined us. Good to see friends there. Enjoy! We did.
We did have wine. A wonderful blend of Cabernet Sauvignon and Merlot that paired wonderfully with asparagus. (Robin tried the newest rage of vanilla ice cream in red wine. She tried it with this blend. Wasn’t bad! If you like Guinness and Ice Cream you will probably like this.) And then we had some –
2015 Chardonnay, $16.50
Fargo Farms – Snake River Valley
Everything you would expect from the terroir of the area, this dry Chardonnay is made with Chardonnay grapes from Fargo Farms and a touch of Gewürztraminer from Parma Ridge Vineyards. This wine has been created to preserve the intense flavors and aromas without any manipulation. Hints of grapefruit and rosemary compliment the tart finish to be enjoyed any time of the year.
2015 Dry Riesling, $16.50
Fargo Farms – Snake River Valley
Made with 100% Riesling, this dry wine features melon with citrus notes and touches of honey crisp apple. This smooth wine is a perfect complement creamy pasta and sharp cheeses. This also pared very well with asparagus. Hard to find a wine that pares well with asparagus or artichoke and maybe avocado.
Such a great evening at the winery and restaurant. Definitely 5-Stars!!!
I have been hearing a lot in the past several years about the 3-2-1 Method of grilling ribs. Here is the latest information that I could find. Not difficult at all and some of the pro grillers use this method. In his article, The Controversial 3-2-1 Method for Ribs, Steven Raichlen, Grilling Authority, http://www.barbecuebible.com, says that,
“Competition barbecuers sometimes call it the “Texas Crutch.” In a nutshell, you break cooking ribs into 3 time blocks:
3 hours of smoking unwrapped at 225º F, followed by
2 hours of cooking wrapped in foil (with a little liquid, such as apple cider), followed by
1 hour of cooking unwrapped at a higher temperature, with a generous basting of barbecue sauce
The process gives you meat so tender it virtually slides off the bone, with the multiple layers of flavor most of us associate with great barbecue. And within a predictable 6-hour time frame, too.
It’s relatively fail-proof, meaning that if you follow the directions, you are almost guaranteed you’ll avoid the dual pitfalls of ribs that are tough or dry. And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them react with delight and will declare you a barbecue genius.” [http://www.huffingtonpost.com]
A couple of suggestions at this point may help. Some people use a spray to baste their ribs throughout the process. This is not really necessary, but it won’t hurt anything. If you use a mister, use apple cider in it. And the “white skin”, that membrane located on the “boneside” of the ribs. “It is nice to remove it but it’s not worth a lot of frustration so try to do the best you can and leave it at that. It’s hard to get a picture of this being removed but you simply lay the ribs with the boney side up. You will notice a thick plastic like skin covering the meat. Slip a knife or other sharp object under it and try to get enough pulled up so you can grab it. Grasp it with a paper towel for good grip and pull it clean off if you can. If it tears, no worries. Just make another go at it. You may have better luck with catfish skinning pliers.” [ Jeff Phillips, smoking-meat.com, Smoked 3-2-1 St. Louis Style Spare Ribs]
What about the “type” of ribs? Baby Back? St Louis style? From Major League Grilling, “Furthermore, loin backs ribs or St. Louis style ribs benefit most from the 3-2-1 method. Otherwise, cook times will have to be modified if cooking with baby back ribs or spare ribs. Also, do not use this technique on country ribs or beef ribs, it doesn’t work as well because the country ribs are too lean and the cook times along with the flavor profile is all wrong for beef.” They also give a little better instruction and definition of the 3-2-1 Method. “What is 3-2-1? This method is a way to smoke ribs from start to finish. 3-2-1 represents the amount of hours the rack of ribs cook at each stage. In other words, the
[unwrapped] ribs smoke for 3 hours [225º F]
wrap for 2 hours and
cooks without smoke for the last hour, [on a hot grill].
Total, the ribs will spend 6 hours on the cooker.”
What is our preference? Robin and I like/prefer the St Louis style ribs. They seem to be a little more meatier and flavorful. And we only use pork ribs. No beef ribs. That is a personal thing and has nothing whatsoever to do with the quality of the ribs. We just like the pork ribs better.
And lastly, the rub! Major-League Grilling haas this to say about rubs. “Once in a while, I make my own rubs, but my homemade rubs are not quite as good as the rubs on the market. For this reason, I find so many great BBQ rubs at the store that it’s hard for me to stick with one. Although, the one constant is Plowboys Yardbird rub, for several reasons this is my favorite. Many times I have used the Yardbird rub and combine it with another rub with excellent results. But just for the record, I got 1st place using Plowboys alone. Listed below are more of my favorites:
Dizzy Pig Pineapple
Penzey’s BBQ 3000
Penzey’s Galena Street
Smokin’ Guns Hot
McCormick’s Grillmates Sweet & Smoky
Notice that each one of these rubs have a high concentration of sugar in them. In particular, brown sugar is the main ingredient in many pork based rubs. It is because brown sugar compliments pork extremely well while at the same time, the low temperatures of the smoker or grill caramelizes the sugar and gives it an eye pleasing look and a delectable aroma.”
So. Take your pick of rubs. Choose the rib style you like and get grilling. It’s that time of year! Cheers!