Garlic Explained

20 Saturday Jul 2013

Posted by Bob and Robin in Ethnic Foods, Food Photos, Food Prep, Food Trivia, Garlic, Healthy Eating, Herbs and Spices, Interesting Information, Local Farmers Markets, Local Harvests, Locavore, Special Information, What's For Dinner?

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food, garlic scapes, hardneck garlic, northern gardeners

Here is some great information about some of the different garlic varieties that are available at the New Boise Farmer’s Market. There are many, many varieties. This is but a small sampling that is available here in Boise. Enjoy!

Edible Garlic

Note: All of these garlic types are available at the New Boise Farmer’s Market, 10th and Grove. The following information was produced by Glenn’s Farm.
“Hardneck and Softneck garlic are described as some are mild and others are Hot. It is hard to describe the slight differences.”

This information is from organic gardening at about.com.
“Hardneck garlic varieties are generally hardier than softneck varieties. They are the best option for northern gardeners. They are also the best option if you want to enjoy garlic scapes in early summer, since hardnecks are the only type that send up a strong central stalk in spring (this is the scape.) Hardneck varieties tend to form fewer cloves per bulb than softneck varieties, but they also are usually a bit larger.

Within the hardneck family, there are nine sub-types of garlics: Purple Stripe, Marbled Purple Stripe, Asiatic, Glazed Purple Stripe, Creole, Middle Eastern, Turban, Rocambole, and Porcelain. The Purple Stripe and Rocambole types are the hardiest, best for gardeners who live in the northeastern U.S. and Canada. Gardeners who live in mild climates will have good luck with Porcelain varieties.

Softneck Garlic Varieties (Allium sativum var.sativum)
Softneck garlic varieties are the best ones to grow if you live in a milder climate. They don’t form scapes, and generally form several small cloves per head. They mature quicker than hardneck varieties. Softneck varieties tend to store better than hardneck varieties, so this is the type to grow for long-term storage. Sub-types within the softneck family include Silverskin and Artichoke varieties.”

Chinese Pink: The first garlic of the season. Mellow with a pleasing after taste.

Asian Tempest: Asian hardneck. When eaten raw it is breath taking. When baked, the flavor is sweet.

Chesnok Red: Hardneck. All around good for cooking. Full bodied flavor with a delightful aroma. When baked, it holds it’s shape and has a creamy texture.

German Red: (One of my favorites) Hardneck rocambole. Strong, hot and spicy.

German Porcelain: Hardneck. Good, all purpose garlic.

Zemo: Hardneck. Smooth and hot flavor and aftertaste.

Northern: Hardneck. A very pungent and one of the best for baking.

Music: Hardneck. Medium hot with flavor that lasts a long time.

Romaine Red: Porcelain hardneck. Hot with a long lasting bite.

Georgia Crystal: A hot garlic.

Metechi: Very hot when eaten raw.

Siberian: (Another of my favorites) Hardneck with a medium-strong heat. Rich earthy taste. Has a high allicin content. Allicin supports normal cholesterol levels and helps boost the immune system.

Spanish Rojo: Hardneck Rocambole. Rich flavor. Also called Greek Garlic or True Garlic.

Polish Jenn: A medium strength garlic.

Italian: (Another favorite of mine.) Softneck with a great taste and a good cooking garlic. Great to roast.

Silverskin: Softneck with a strong flavor and another great cooking garlic.

Inchillium Red: Softneck garlic with a mild flavor. Great baked and the blended with mashed potatoes.

I hope this clears up some of the mystery of garlic. Or does it just add to the question? Cheers.

Acme Bake Shop Opens in Boise

11 Thursday Jul 2013

Posted by Bob and Robin in Acme Bake Shop, Boise Weekly, Bread, Local Farmers Markets, Local Harvests, Local Markets, Photos, Special Information, What's For Dinner?

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baker michael, bread flour, farmers market, lehi roller mills, whole wheat

(Photo credit: Ryan Thorne, Boise Weekly July 10, 2013)

Baker Michael Runsvold has started a new bakery in Boise/Garden City. The Acme Bakery, Acme Bake Shop. I keep talking about the products that he and Soraya bake. Well here is an article from the Boise Weekly about the start-up. Great bread and great write-up. Acme Bake Shop I have excerpted some of the article below.

Mike Runsvold stood at a nearly empty table as the bell rang, signalling the end of a busy day at the Boise Farmers Market. Throughout the morning, his breads had gradually disappeared one by one, as customers came by to snag a slice of sourdough or a bite of boule.
“Everything that I make, I try to make like it would be an exceptional version of its type of bread,” Runsvold said…Runsvold’s breads are made with local and semi-local flours and ingredients.
“You can’t find bread flour that’s produced or milled locally, but the one I use is in Lehi, Utah, not very far away,” Runsvold said.
In addition to using unbleached white flour from Lehi Roller Mills (where Footloose was filmed), Runsvold also sources from Shepherd’s Grain. He procures other flours, including whole wheat and rye, from Caldwell and Donnelly, where they are grown and milled on the spot.
Acme breads quickly caught the eye of 10 Barrel’s chef Paul Faucher, who wanted local breads to complement the brewpub’s menu.
“When we were opening this place up, I asked Mike if he could do something special for us,” Faucher said. “We decided to incorporate our beer wort into our buns.”
Runsvold uses the wort to add sweetness and flavor to the buns. So far, Faucher has been impressed with the quality of Acme’s breads.[Ryan Thorne, Boise Weekly, July 10, 2013]

Read the rest of the article as linked above. It is a good one and then try some of Acme Bake Shop’s breads. Robin and I have some delivered to us each and every week at home. I also am prone to get some at the New Boise Farmer’s Market at 10th and Grove in downtown Boise each Saturday morning. Cheers!

Grilled Lamb and Good Friends Start the Summer Season

25 Saturday May 2013

Posted by Bob and Robin in Acme Bakery, Appetizers, Asparagus, Baked Onion, Boise Farmers Market, Captain's Shack, Cooking Styles, Friends, Grillin' and Chillin', Lamb, Local Farmers Markets, Local Harvests, Locavore, Main Dish, Onion, Party Time, Photos By: Bob Young, Salads, Special Dinners, Vegetables, What's For Dinner?, Wild Game, Wine and Food, Wine Dinners

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chocolate liquor, food, grilled lamb chops, lamb chop, vanilla ice cream

It is always a “great start” to any event when you are joined by friends. Geno and Debra (pictured here) were in town, so we had them over for a grilled lamb dinner. The weather was super good and we ate outside. Most of the food was local, too. The lamb was and the onions and asparagus were from Washington. The wine was from California. Still, a delightful time. I even helped Debra with her blog. She is doing fine with it. So here are some photos of the food that we had. Enjoy and please cast your VOTE above. Thanks. Cheers! Left-Click any of these photos to see enlarged.

Asparagus Stuffed Walla Walla Onions getting ready for the oven.

This wine was awesome with the lamb. We have more of the wine.

Robin made this super Mousse d’Phaison and Chukar Pâté with Toasted Acme Bakery Rye Wedges (not pictured). Those are fresh chives from our garden.

Grilled Lamb Chops
Fresh Green Salad
Asparagus Stuffed Walla Walla Sweet Onion

Geno enjoys a lamb chop.

French Vanilla Ice Cream with Idaho Peach Half and Chocolate Liquor Cup . What a great dessert!

Morel Mushrooms in Dry Sherry and Leek Fondue For Dinner Tonight!

20 Monday May 2013

Posted by Bob and Robin in Captain's Shack, Classic Sauces, Food, Food Prep, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Morels, Mushrooms, Photos By: Bob Young, Recipes, Special Dinners, What's For Dinner?

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dinner, food, morel mushrooms, tbs dijon mustard

Wow! Poached Morel Mushrooms. Awesome dinner and then add some of the super Acme Bakery Baguette and some sherry, and ………………………………..
Here is the recipe. Enjoy! The mushrooms were fresh from the Boise Farmers Market. Left-Click the photo, grab a fork and enjoy.

Morel Mushrooms in Dry Sherry and Leek Fondue

Adapted from Chef Jon Mortimer, Boise, Idaho

Ingredients:
3 c Morel Mushrooms
1 c dry Sherry (1/2 Amontillado and 1/2 Dry Fino)
1 c Heavy Cream
3 T Dijon mustard
½ c sliced Leek (white part only, rinsed well)
1 T Canola Oil
½ t ground Black Pepper
Kosher salt to taste

Directions:
Carefully pick through the mushrooms, inspect them, brush any sand or grit off with a soft brush, remove any long stems with a pairing knife. In a thick bottomed non-reactive saucepan heat the oil and blanch the leeks, stirring frequently and cooking till soft (about 2 minutes).

Strain off any excess oil and return the leeks to the pan and the pan back to the heat. Add the sherry and allow to come to a boil. Reduce the heat and whisk in the cream and Dijon mustard.

Allow to reduce by ½ at a simmer. Add the morels and poach them in the liquid for 2 minutes or just until they begin to soften. Spoon the mushrooms and the sauce into bowls. Serve with crusty bread, like Acme Bakery Baguette (pictured below), Boise, Idaho.

New Boise Saturday Farmer’s Market Produce

18 Saturday May 2013

Posted by Bob and Robin in Arugula, Blue Goat Cheese, Buy Idaho, Carrots, Food, Hard To Find Foods, Local Farmers Markets, Local Harvests, Mushrooms, Photos By: Bob Young, Spinach, Vegetables, What's For Dinner?

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arugula, Carrots, Goat Cheese, mataki, morels, spinach

It was a nice morning at the market today. Slightly cool though, compared to the 90’s we have been getting. I think the temperature was about 58. But clear and the crowds were there – well attended. Here is what I came home with. Enjoy! Left-Click to see the photo enlarged and please VOTE. Thanks.

Arugula, Carrots, Rolingston Chevre Blue Goat Cheest, Fresh Morels and a new mushroom to me, Fresh Mataki.

Arugula, Fresh Spinach, Rolingston Chevre Bleu Goat Cheese, Fresh Morels and a new mushroom to me, Fresh Mataki and Fresh Carrots.

Grand Opening-New Boise Farmer’s Market

04 Saturday May 2013

Posted by Bob and Robin in Boise, Boise Adventures, Boise Farmers Market, Hard To Find Foods, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Photos By: Bob Young, Special Events, Special Information, What's For Dinner?

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fiddlehead ferns, food, Goat Cheese, potted flowers, tomato plants

The New Boise Farmer’s Market at 10th Street and Grove in downtown Boise, held their Grand Opening today – it rained the day they had originally scheduled the Grand Opening. Today was crowded, no rain and sunny, and everyone seemed to be enjoying the food, the produce, the beef and buffalo and lamb and chicken. Fresh herbs are also available along with fresh tomatoes and tomato plants. Do you like goat cheese? See the Rollingstone Chevre booth for fresh made goat cheese. All types. Bleu Goat Cheese is coming in about 3 weeks. Here are some photos from today. Enjoy. Left-Click the photo to see enlarged and don’t forget to VOTE above. Thanks.

Potted flowers. Here are some Pansy’s.

Food is available at the market. Here is a Waffle Stack.

Fiddlehead Ferns

Fresh, hard to find mushrooms.

Asparagus Soup and Shrimp Stuffed Peppers

16 Tuesday Apr 2013

Posted by Bob and Robin in Asparagus, Captain's Shack, Eggs, Food, Local Farmers Markets, Local Harvests, Main Dish, Meatless Monday, Photos By: Bob Young, Recipe By: Robin Young, Recipes, Shrimp, Soup, Vegetables, What's For Dinner?, Wine and Food

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Asparagus, Asparagus Soup, Shrimp Stuffed Peppers

Asparagus is coming into season. It is time for a delicious Asparagus Soup.And these were fresh Idaho asparagus from the New Boise Farmer’s Market. Look at this one that we had last night. It was yummy! Here is the recipe that Robin found from La Cucina Italiana Magazine. Give it a try. Left-Click the photos to see enlarged. Please cast Your Vote above. Thank-You.

Vellutata di Asparagi (Asparagus Soup with Fried Eggs)

4 Servings
Though this soup is easy to make, it looks simply stunning: a fried egg, sunny side up, floats atop a gorgeously green puree for a dish that practically screams spring.

1 Mini Baguette
2 1/2 Pounds Asparagus, Trimmed
1/2 Cup Finely Chopped Onion
1 Garlic Clove, Smashed and Peeled
Fine Sea Salt
2 Tablespoons Extra-Virgin Olive Oil plus More for Drizzling
Freshly Ground White Peppercorns
4 Large Eggs

Instructions
Cut 4 (1/3-inch-thick) slices from baguette and lightly toast. Save remaining baguette for another use.

Cut all but 8 asparagus into 1-inch lengths. In a medium saucepan bring 3 1/3 cups water, onion, garlic and pinch salt to a boil; add chopped asparagus and cook until tender, about 8 minutes.

In batches, carefully purée soup until creamy and smooth. Return soup to pot and cover to keep warm.

Cut remaining asparagus in half, lengthwise, then cut in half crosswise; place in a large skillet. Add water to come halfway up sides of pan, 1 tablespoon oil and pinch salt and pepper. Simmer until tender, about 3 minutes, then drain. In a large nonstick skillet, fry eggs in remaining tablespoon oil; sprinkle with salt. Gently warm soup, stirring, then ladle into bowls. Top with asparagus, fried eggs and toasts. Drizzle with oil and sprinkle with pepper. Serve hot.

And then to go with the soup, we had these delicious Shrimp Stuffed Sweet Roasted Peppers. We first had these stuffed peppers at The Buzz at the Quarterly Dinner. These make really great appetizers. Here is Cristie’s recipe from that Quarterly Dinner as she made them. I added a little Ricotta Cheese to mine and did not caramelize the onion. I use fresh green onion with the tops.

Stuffed Roasted Peppers (makes 6)

Source: Cristi Takeda, The Buzz, Boise, ID
Ingredients:
2 tbs extra-virgin olive oil
8 oz bay shrimp (salad shrimp thawed)
Coarse salt and freshly ground pepper
1 plum tomato
1/2 small onion, finely chopped (1/4 cup)
1 garlic clove, minced
2 tablespoons sherry
1/3 cup mayonnaise
12 colored small sweet peppers
olive oil cooking spray

Directions:
Cut off the tops of the peppers and clean them out (remember they are not hot peppers so don’t get too obsessed). Place them on a cookie sheet, spray with cooking spray and place in the oven at 350 until they are slightly blistered. Remove from oven and let cool until they are comfortable to touch.

Heat 1 tablespoon oil in a sauté pan over medium-high heat. Sauté the onion until translucent, finely chop the tomato (remember the pepper openings are small) and add to the onion long enough to bring out a little of the juices. Add the garlic.

Drain the onion/tomato mixture place into a bowl, add the sherry, and shrimp stir well. Stir in mayonnaise (If the mixture looks runny hand squeeze so that it is not too ‘drippy’. Fill a ziploc-style bag, cut the corner off and fill the prepared peppers
Refrigerate until just before serving. I had a lot of shrimp salad left over and used it on beds of green for salad the next day.

The New Boise Farmer’s Market Opened Today

06 Saturday Apr 2013

Posted by Bob and Robin in Asparagus, Baking, Buy Idaho, Eggs, Food, Gaston's Bakery, Healthy Eating, Herbs, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Special Events, Special Information, Things To Do, Vegetables, What's For Dinner?, Wine and Food

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ballard family, Boise Farmers Market, fresh herbs

In spite of, not because of the threat of rain, the Boise Farmer’s Market opened today in the parking lot at 11th Street and Grove Street. Many more vendors were there than I expected. Food, wine, beef, buffalo, lamb, eggs, vegetables, fresh herbs and art items were some of the products represented. (To see a complete list of vendors Click Here) It was good to see all of the vendors. After the opening bell sounded, at 9 am sharp, the crowds descended on the market and people were generally happy to see the fresh produce and Idaho products.
Parking is available on site starting at $2.00 for 2 hours, or on street parking, where there is no metered parking charge on Saturday, Sunday and Holidays in Boise. I saw many people walking and pushing strollers heading to the market when I left. Look at the photos that I took this morning of some of the shop keepers and their products. Maybe I’ll see you there next week. Hope so! Cheers and enjoy the photos. Left-Click to see the photos enlarged. Please Vote above.

Boise Farmer’s Market location in downtown Boise.

Setting up the booths before the opening bell at 9:00 am.

Ballard Family Cheese

Gaston’s Bakery. Awesome baked goods. The bakery is part of Le Cafe de Paris.

Guru Donuts. have a donut and a cup of coffee. I don't know where you'll get the coffee, though.

Guru Donuts. Have a doughnut and a cup of coffee. I don’t know where you’ll get the coffee, though.

It looks like a good start to a great idea. Thanks to all of the vendors who are participating and a huge Thank-You to the folks who stepped up to organize this market. I salute you! Well done.

The New Boise Farmer’s Market

05 Friday Apr 2013

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Healthy Eating, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Organic Foods, Special Events, Special Information, Things To Do, What's For Dinner?

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Boise Farmers Market, Buy Local

Great news! The all new Boise Farmers Market will be opening this Saturday, April 6 at 11th between Front and Grove in Boise. The market will be open from 9:00am – 1:00pm. In the Idaho Statesman article New Boise Farmer’s Market Finds A Home, “… You’ll find produce grown within 200 miles of Boise and local specialty foods. Each vendor is required to have at least one product that contains one locally grown ingredient. For example, Cucina di Paolo lasagna will be made with local spinach.
The market will open with about 25 vendors – though growers with late-season produce will be coming on board later. The lineup includes Meadowlark Farms, Homestead Natural Foods, Triangle C Ranch, The Jelly Lady, Cucina di Paollo, Rice Family Farms and Malheur Meats.”

Janie Burns, Board President and owner of Meadowlark Farms in Nampa, says that there will be a some artisan products available, but they must reflect the local agriculture. Artisan tempera paints will be produced from local eggs and sweaters and wool products will be spun from local wool.

From the The Boise Farmer’s Market web site, Janie Burns goes on to say that the market “… will focus on local food, cultivating new farmers, incubating new food ideas, and creating a community space to learn about food and sustainability. The vendors who have committed to supporting this market have over 200 years of farmers’ market experience and are dedicated to a vision of authenticity, education, and renewal of our agricultural economy.”

Let’s all try to support this new source for locally grown and fresh produce. Hope to see you there. Below is a map to the Boise Farmer’s Market! Left-Click to see the graphic enlarged. Then, if you want to print a copy: Ctrl+Shift+P.

Boise Farmer’s Market

Friday Nite Buzz And 1st Saturday Market

21 Saturday Apr 2012

Posted by Bob and Robin in Appetizers, Local Farmers Markets, Photos, Photos By: Bob Young, Red Feather/Bittercreek, Special Events

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The first day of the Boise Saturday Market!!! Yea. It looks like there was going to be a good sized crowd today. This photo was taken at about 10:00am, thirty minutes after opening, and it looks full. The market has grown this year, too. It’s bigger and Better! Enjoy these photos of the activities this weekend, at least some of the activities. The Buzz and the Boise Saturday Market are a great way to start this weekend. Plus great weather – clear skies, gentle breeze and 76 degrees!

Malbecs were featured on the Friday Night Tasting at the Buzz. Good selection! We just might make this a regular. Good wines. Good food and Good friends.

This was a super, awesome appetizer that Cristi came up with – Shrimpcargot Shrimp in a crimini mushroom cap with green onion, cheese and a garlic butter sauce.

Gnocchi, Baked Sweet Potato Fries and Green Salad. Great bistro food.

Great crisp with coffee ice cream

Our friends Geno and Debra who are back in Boise for a while after being in Arizona and Alabama. Welcome back!

Eggs Benedict from the Red Feather Lounge at the Saturday Market. The food was good … can’t really say that about the service. Maybe because it was very busy at the market. We’ll give them another chance.