I have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.
A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]
#boisefoodieguildstuff, #bobfoodphotos, #boisecaptainsshackstuff
Now this is a great twist on Eggs Benedict. Instead of Hollandaise Sauce, use a Béarnaise Sauce. This is one of the sauces that you should have in your recipe box, or book, or file or pocket. Basically a Hollandaise Sauce, but with the addition of tarragon – lots of tarragon – and diced shallots. Hollandaise Sauce on Eggs Benedict or fresh steamed asparagus. Béarnaise Sauce on beef, salmon or these eggs. Enjoy! The photo here is to Parma Ridge Winery Bistro entrance. I bet if we talk nice, Chef Storm could/would try this. Hmmmmm!
It’s a warm summer evening on a link bound for nowhere that we decided to have a wonderful mixed salad. Easy to make, just use your imagination. Here is what we came up with and it was really satisfying.
Fresh Tuna Salad with Tomato
Spring Garden Potato Salad
Mixed Boise Farmers Market Greens
Acme Bakery Ciabatta
2010 Fujishin Family Cellars Viognier from the Snake River AVA, Idaho
Did you know that according to Bobby Flay on the Foodnetwork, that ciabatta means slipper? Interesting. Left-Click the photo to see it enlarged. Enjoy and make a different salad when the weather is hot and muggy! Cheers.
It’s 9:30! Ring the bell. And she did and the second week of the Saturday market was opened! I talked for a short while with Garrett Goldberg, Square Companies, a wine storage company, and he said the Guy was supposed to be coming to the Market. Guy Hand from NPR. I told him I know Guy and to tell him he is late and that I had already been here and gotten some great photos. Here are just some of the vegies that are available. The new header photo was taken at the Market just this morning. I also get our eggs here from Meadow Lark Farms, Janie Burns. Great source for local eggs, lamb and chicken. Cheers!
I’d like to say that the Boise Saturday Market is the only one in Idaho. But in fact, it is not. At last count, there are about 28 different farmer’s markets in Idaho. Here is, at best, a partial listing for Idaho Farmers Markets. If you know of others, please go to the site listed and update or add to the listing. I have no control over how markets get listed or if the list is even up-to-date. Cheers!
Great weather for the Boise Saturday Market! It looks like the crowds may finally be growing to keep up with the growing market. Great to see old friends, Dana, and others. Here are some photos I took. Cheers!
Here is one of the vegetable vendors. Great selections!
And the breads and croissants from Le Cafe de Paris. Yum-O!
And one of the other vegetable vendors.
But there is more than just vegetables. One can purchase lamb, buffalo, beef, pork, elk, doughnuts, Mexican food and wine. Many herb booths and still some plants left for the gardens. And there is one entire block – maybe two – devoted entirely to the arts. A great way to spend a Saturday morning! Think Local!
For being the first day and a slightly overcast sky and threats of rain, this was a busy day at the Capitol City Public Market! Look at some of these photos. And the local produce is starting.
There was this troupe of dancers performing and several instrumentalists and small singing groups. Lots of fun for everyone.
How about some sausage?
Or some BBQ sauce?
If you look at the previous post, you can read some information about the history of the market and future plans. Cheers!
Yea! It really must be Spring! Supposed to rain tomorrow, but I’m going any way to the Capital City Public Market in downtown Boise. I also heard where they want to expand to a building in the area and have specific booths for the vendors, education programs and cooking programs. That sounds great, but expensive. I hope they get the backing needed. In the meantime: See you at the Market!! Here is the link to the Capital City Public Market. Check it out.
From their web site we learn,
Welcome to the Capital City Public Market of Boise, Idaho. The Market is an on-going, centrally located gathering place where local farmers and producers can sell their products to community residents and visitors. The Market upholds the age-old tradition of allowing the consumer to meet the producer while encouraging the production and consumption of agricultural products in the Treasure Valley. Maintaining a diverse mix of products offered for sale at the Market will provide direct marketing opportunities for growers, specialty food vendors, and artisan vendors alike. The Market is more than just a place of business, it is a mutually beneficial and sustainable community activity.
As a bit of history of the Market also from their web site,
The Saturday market that is now known as the Capital City Public Market has lead a long and eventful life. The Market first started in 1994 when The S-16 Corporation united with Karen Ellis to start an open air market. Karen had been enamored by the vitality of Seattle’s Pike Street Market and had been researching the public market for some time. Under Karen’s supervision and with the help of the S-16 Corp. the Saturday Market was an instant success. Unfortunately for The Market, Karen had more interest in the project than her partners, and she was forced to move the market to a dirt lot on the corner of 8th & Main, what we now know as “The Hole” in 1996. During this move The Market and all of its 12 vendors became the member-owned, state non-profit organization that it is today.
In two years The Market became such a success that downtown businesses started to lobby the Capital City Development Corporation to allow The Market to shutdown and occupy 8th Street between Bannock and Idaho, where it flourished for two more years before expanding across the street to occupy two city blocks in 2000 with a vendor count of about 25.
In 2003, The Market made another big move across yet-another busy street and began to occupy The Grove. The addition of roughly two city blocks and the ambiance of The Grove allowed The Market to create an art-centric block where artists and performers could flourish in a nourishing environment. At this time The Market partnered with The Brick Oven Bistro, Boise Blue Art Supply, and Boise City Arts Commission to create the Emerging Artist program, as well as Arts for Kids.
In 2010, The Market moved one block north to occupy 8th Street from Bannock to Jefferson. While this block was very successful another move was needed. With the Market being in an urban area, pedestrian traffic has always been a safety concern. With help from the Boise City Police Department, ACHD, and ValleyRide the Market was able to relinquish the newly created north block and move those vendors onto Idaho Street which runs east and west. The new “T” layout has proved to be VERY successful for all involved. It has created a new feeling at the Market which is loved by customers and vendors alike.
In the following years The Market remained in its location, and has been able to grow steadily and mature into a market consisting of up to 150+ vendors a day in the peak of the season, and now consumes 6 blocks of Downtown Boise.
It takes a lot of hard work to achieve what has been done here. Tell the organizers “Thank-You” when you see them. It will be appreciated.
We had a wonderful breakfast this morning at the Red Feather Lounge in Boise and next to the Boise City Market. We met our friend Barbara there for breakfast. We have known her since about 1984, but have not seen her for several years. It was good to catch up on “old times”
Then it was time to walk through the Boise Market to try to find some products to purchase and to locate some people we wanted to meet. There is one vendor there – they used to own the Sweetwater Cafe – that we wanted to find who makes dog food and dog biscuits, but they were not there. Maybe next time.
I did find Nonna’s of Sun Valley who we met on Facebook. It was great to visit with them for a short time and to sample their sauces. Here is information gleaned from their information sheet. The photo on the left is of John and Carolina. Their business card below will give you a little more information.
PO Box 3122
Sun Valley, Idaho 83353
Carolina Belfiore Stevens,Owner/Creator (208) 720-3100
John Stevens, Marketing/Sales (208) 720-5795
“Nonna’s of Sun Valley offers Traditional Tomato Sauces and Dinners made locally in Idaho using Old World Recipes. In our family, recipes were not written on paper but rather learned through experiences. I would follow my grandmother around the house and garden, collecting ingredients and preparing “Sunday” dinner. We used the freshest and most local ingredients, same as we do today. Our signature sauces are Marinara Sauce, Red Wine Marinara Sauce, Puttanesca Sauce and Vodka Cream Sauce which are available all year long … We use Muir Glen 100% Organic Tomatoes in all our products. We use the highest quality natural ingredients and whenever possible, we use local ingredients such as Ballard Cheeses, Blue Ice Vodka and Cloverleaf Dairy Cream. We purchase many ingredients from Fair Mountain Farm in Fairfield, ID., Kings Crown Organics in King Hill, ID., MM Heath Farms in Buhl, ID., Peaceful Belly in Boise, ID, Rice Family Farms in Meridian, ID., Sweet Valley Organics in Star, ID, Wood River Organics in Bellevue, ID. And many more Idaho farms.”
But then I did find some very good Pine Bark Toffee made with pine nuts and sunflower seeds. A very different and amazing flavor to toffee. Here is some information about them.
Here is their business card with all their information. I don’t know if they ship or not. You will have to contact them directly.
And yes, it’s time to think Turkey. Fresh Turkey! Thanksgiving Turkey! Maybe this will help to get you in the spirit. Hope so.
That was our morning on this cool – almost cold – fall morning in Boise. Enjoy and check these businesses out. They will appreciate it. Cheers!
Actually, I went to the Boise Market this morning looking for cabbage. I didn’t find any. The Boise City Market will stay open until Saturday 18 December. Rather I had another market that I frequent and they had it. He asked me, “Making sauerkraut?” I said “Yes.” “That’s why I can’t keep cabbage on the shelves. Everyone is making kraut!” I took his last 4 heads. And I’m glad I went there …. They have fresh huckleberries! Yea, here comes some more Huckleberry Jam. But look at the start of the kraut below. Cheers!
So there you have the process of making the sauerkraut. Now wait until about November 20th, 7 weeks or so. Turkey with Kraut for Thanksgiving? (Türkei mit Kraut) Keep the kraut covered by the liquid and I have an airtight crock to process it in. Here is The Recipe. Last year, we got many “raves” and “cheers” for this kraut. The main suggestion was to make the shred finer. That I tried to do. We’ll see.