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!
Basically it is Tellicherry (origin: India) Tellicherry peppercorns are like San Marzano tomatoes: they need to come from Tellicherry, a city on the Malabar coast of Kerala in India. They’re considered some of the finest peppercorns in the world, and one of the few “names” in pepper that people are familiar with.
Tellicherry Peppercorns and “regular black pepper” both come from the exact same vine. (And for that matter, so do green and white peppercorns, but that’s another subject for another blog post.) All are the species called Piper Nigrum.
At the end of the growing season, in February and March, the pepper fruit is picked from the vine. The pepper is dried over a series of days and eventually shrivels and turns into what we know as black peppercorns. All of the peppercorns are then shipped to “garbling” facilities. These are places that sort the peppercorns by size and then bag them. The sortation machines have several different large flat metal screens with thousands of identical holes in them. The machines shake the peppercorns so that the smaller peppercorns begin falling through the screens. The smallest peppercorns fall to the very bottom screen. Once sorted, the various peppercorn sizes are called different things and sold for different prices.
So a Tellicherry peppercorn is actually determined by size. When a black peppercorn is 4.25 mm pinhead or larger, it’s “Tellicherry.” That’s all there is to it. Because Tellicherry are so much bigger than the other peppercorns, they make up a much smaller percentage of the crop. Oftentimes they represent 10% or less of any given harvest. There’s less of them, so command a higher price at market … Our Tellicherry has strong lime, lemon and orange notes. When you grind our Tellicherry, the citrus aroma is immediate and beautiful [ Tellicherry Pepper]
To Robin and I, it is some of the best black pepper available, especially if you grind it as you need it.
The other pepper I use is Aleppo Pepper, which comes from The Aleppo pepper (Arabic: فلفل حلبي / ALA-LC: fulful Ḥalabī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber, and in Armenia as Haleb biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey. It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of “sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it.” The most common use is in the form of crushed flakes, which are typically slightly milder and more oily than conventional crushed red pepper, with a hint of saltiness and a slightly raisin-like flavor. Unlike crushed red pepper, the flakes contain no inner flesh and seeds, contributing to the mildness. Crushed Aleppo pepper can be used as a substitute for crushed red pepper or paprika. The spice is a common ingredient in some of the dishes that comprise a meze. [Meze is a collection of finger foods. A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word “meze” means “taste” and/or “snack.” The concept is very similar to the tapas of Spain, but with different ingredients.] Aleppo pepper has a moderate heat level with a mild, cumin-like undertone, a bit of fruitiness, and a hint of a salt and vinegar. [Wikipedia]
Try these two types of pepper. Hopefully, you will be pleasantly surprised. Cheers!
I have had several questions on what is the difference between the types of French bread. Here is a good graphic from Cooks Country. Hope it helps. Left-Click the graphic to see it enlarged.
And then why not have some of the bread with garlic and butter and a good Spaghetti Carbonaro.
Or actually with any of these dishes!
This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!
Ed Wilsey passed away this morning, leaving an empty spot in our hearts and a big hat to fill.
Ed was a founding board member and was instrumental in the formation of the Boise Farmers Market. Due, in part, to his efforts and his big personality, the Market is a Saturday fixture in downtown Boise and a routine stop for thousands of Boise shoppers each week.
Through his outspoken and genial nature, Ed was an eloquent spokesman for the land and the people who work it. He was able to “talk up a storm” about cattle and ranching, and through his enthusiasm, created a community conversation about the importance of our food, where it comes from and the people who produce it.
Ed was a true spokesman for bridging the divide between our rural and urban communities, and he was our good friend. We will miss him and we wish him Godspeed and beautiful green pastures on his next journey.
With deepest condolences to Debby and the rest of the Wilsey family.
This Friend and The Board and Staff of the Boise Farmers Market
No. It’s not Christmas! It’s Spring. Time to eat what is in your garden. Edible flowers and the most popular are pansys and nasturtium. Here are two photos that I took – one of a potato salad and the other of crab cakes. You eat with your eyes first, so make an impression. But remember – Never Serve Anything on a Plate That You Cannot Eat! If you don’t know if it is edible, Do Not Serve It!
Edible flowers are flowers that can be consumed safely. Flowers may be eaten as vegetables as a main part of a meal, or may be used as herbs. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines … With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world; they are added to foods to provide flavor, aroma, and decoration. They can be eaten as part of a main dish and can be incorporated into salads. Flowers can be added to beverages as flavorings, or be used to make beverages such as tisanes and wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.
Flowers are also consumed for subsistence. Many flowers that are technically edible can be far from palatable.
For best flavor, flowers should be fresh and harvested early in the day. Wilted and faded flowers, and the unopened buds of most species, can be distasteful, often bitter. The taste and color of nectar widely varies between different species of flower; consequently, honey may vary in color and taste depending of the species of flower. Many flowers can be eaten whole, but some have bitter parts, such as the stamens and stems. [Wikipedia, et al]
Arugula (Eruca sativa)
Basil (Ocimum basilicum)
Broccoli (Brassica oleracea var. italica)
Cauliflower (Brassica oleracea)
Chamomile (Chamaemelum nobile)
Chervil (Anthriscus cerefolium)
Chives (Allium schoenoprasum)
Chicory (Cichorium intybus)
Chrysanthemum (Chrysanthemum spp.)
Dandelion (Taraxacum officinale)
Dill (Anethum graveolens)
Fennel (Foeniculum vulgare)
Mint (Mentha spp.)
Nasturtium (Tropaeolum majus)
Okra (Abelmoschus esculentus)
Pineapple sage (Salvia elegans)
Red clover (Trifolium pratense)
Rose (Rosa spp.)
Rosemary (Rosmarinus officinalis)
Sage (Salvia officinalis)
Snapdragon (Antirrhinum majus)
Squash (Cucurbita pepo)
Sunflower (Helianthus annuus)
Thyme (Thymus vulgaris)
Violet (Viola odorata)
Just a little cloudy and cool, but still fun to see all of the “new”, fresh produce. Great to see some new vendors, too. And with new vendors, comes new “kitchen” ideas and menus. And here are just a few. And with that, comes some new products. The first is Lions Mane Mushrooms. CAUTION: Know your wild mushrooms and the distributors before eating. Some are toxic!
Hericium erinaceus (also called lion’s mane mushroom, monkey head, bearded tooth mushroom, satyr’s beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus) is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines (greater than 1 cm length), its appearance on hardwoods and its tendency to grow a single clump of dangling spines. Hericium erinaceus can be mistaken for other species of Hericium, all popular edibles, which grow across the same range. In the wild, these mushrooms are common during late summer and fall on hardwoods, particularly American beech. [Wikipedia]
Common name: Lion’s Mane, Bearded Tooth, Hedgehog Mushroom, Satyr’s Beard, Old Man’s Beard, Unbranched Hericium.
Description: The bearded tooth fungus is white when fresh and yellowish with age. It has long spines. The fungus is 4-10” (10-25 cm) across. It is an oval to rounded solid mass of spines which hang in a beardlike fashion. The spines cover the sides and are formed in lines. This fungus is attached to the tree by a tough, thick, root like structure. The spines are .4 – 1.5 “ (1-4cm) long.
Ecology/associated hosts: The bearded tooth can be parasitic, found on living trees; especially oak, maple, and beech, and saprotrophic, found on decaying hardwoods. The season is from August – November.
Harvest: Harvest of bearded tooth mushrooms can be difficult as often the fungus is growing high in a tree. The best method is to cut the fruit body at the base, close to the tree and thus remove it in one piece.
Many wild picked Hericium mushrooms may house various tiny beetles and/or sawdust, appearing like bits of decayed wood. Thorough cleaning by shaking and hand removal of such nuisances is often needed. If the mushroom has begun to discolor to a yellowish tone, it is too old and likely will have a sour or unpleasant flavor after cooking. [Midwest Mycology Org]
With all of this information in mind, here is one use – A Lion’s Mane Mushroom Omelet!
And then there is seafood. I grew up on seafood – which I did not particularly like at the time. But it was either seafood or liver. I really don’t care how you cook liver or what you do to it – It’s still liver! If you like crab cakes, and Robin and I do, here is a recipe we came up with. Give it a try. CS Crab Cakes. These are mostly East Coast Style, less the saltine crackers. But still made with Blue Crab (Phillips). It’s an Atlantic thing.
But you can not have dinner without breakfast. Here are two to try. Differently good!
And the good thing about all of these meals? 95% of the ingredients came from the Boise Farmers Market or their vendors. (Eggs, lamb, polenta, micro greens, bread, bread crumbs (from Acme Bakeshop sourdough bread), mushroom, etc. We eat well and know where our products come from. Thank-You BFM and vendors!
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!
And a good Thanksgiving it was! Marnie had us all down to Marsing, ID for dinner. Robin, Chris, Eric, Emmet, Marnie and me. Beautiful view across the Snake River to Lizard Butte. Sunny and warm. We ate on her back porch. Served dinner buffet style. Much easier.
Eric made some fresh venison summer sausage so we had cheese and sausage to start. And yes, there was a variety of wine and drinks for those who do not drink wine. Emmet made a wonderful Pecan Pie and Marnie made Port Poached Pears. Oh yum! Robin and I made the turkey and some trimmings, including Crockpot Mashed Potatoes, a wonderful and easy way to make mashed potatoes. Chris made the Dried Corn for the first time. Good job, Chris. If you want to see these photos enlarged, Left-Click them.