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Category Archives: What’s For Dinner?

How to Make Sourdough Starter

14 Tuesday Apr 2020

Posted by Bob and Robin in Recipe - Sourdough, Sourdough, Sourdough Bread, sourdough directions, Special Information, What's For Dinner?

≈ 1 Comment

Tags

Sourdough, sourdough instructions


 
 
Always great information from the FoodNetwork. This is no exception if you want to make your own sourdough!! Here is the original recipe From the Foodnetwork. Robin sent me this link.
 
 

Ingredients:
1 cup (4 ounces) whole-wheat or rye flour
Warm water between 65 to 80 degrees F (see notes below)
Unbleached all-purpose or bread flour, for feeding (see notes below)
Supplies:
One 1-quart glass jar, very clean (see notes below)
Rubber spatula
Kitchen scale or dry and liquid measuring cups (see notes below)
Notes:
Water:
If you know your tap water to be high in chlorine, fill a vessel and let it sit uncovered overnight to release the chlorine before using to mix a starter. Alternately, you may use filtered water. Aim to keep your starter at 75 degrees F. If your environment is much colder, you might want to start with warmer water.
Flour: After the initial mix, you will feed your starter white flour — both all-purpose and bread flour work — just make sure it is unbleached and look for one that has a protein content between 11 to 12 percent for best results.
Jar: To ensure you don’t bring unwanted mold or bacteria into your starter, sterilize your jar by running it though a hot dishwasher wash cycle, or for canning jars, boil for 10 minutes.
Scale: A kitchen scale is optional but if you plan on keeping up your sourdough starter for a long period of time, it will make the feedings a bit easier, less messy and faster.
Day 1: Initial Mix
Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F. Stir well until all the flour is moistened and the dough resembles a thick paste. Cover loosely with the lid or plastic wrap. Set out at warm room temperature (75 to 80 degrees F) for 24 hours.
Day 2: First Feeding
You will not likely notice much of a difference in appearance in the starter after the first 24 hours other than some condensation and a wheat-like aroma. You will need to begin feeding it to encourage growth. Use a rubber spatula to measure out 2/3 cup (5.5 ounces) of the starter and add it to a stainless steel or glass mixing bowl; discard any remaining starter. Add 1 cup (4 ounces) all-purpose or bread flour along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F to a stainless steel or glass mixing bowl. Stir well to combine all ingredients, making sure all the flour has been incorporated and the starter is well mixed. Return the starter to the jar. Cover again loosely with the lid or plastic wrap. Set out at warm room temperature (75 to 80 degrees F) for 24 hours.
Days 3 to 5: Two Feedings Per Day
On day 3 you should notice some activity in your starter. The mixture should look bubbly and it will probably have risen some. It will have a fresh, slightly tangy aroma. Now you’ll feed the starter twice a day. It’s best to arrange the times to conveniently work with your schedule. Keep them as evenly spaced apart as possible — every 12 hours is the goal. To feed the starter, give it a couple of good stirs to release any bubbles. Measure out a heaping 1/2 cup (4 ounces) starter and place it into a stainless steel or glass mixing bowl; discard any remaining starter. Add 1 cup (4 ounces) all-purpose or bread flour along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F to a stainless steel or glass mixing bowl. Stir well to combine all the ingredients, making sure all the dry flour has been incorporated and the starter is well mixed. Return the starter to the jar. Cover again loosely with the lid or plastic wrap. Set out at warm room temperature (75 to 80 degrees F). Repeat the process 12 hours later and every 12 hours for the next 2 days.
Days 4 and 5: Checking In
You may notice the activity in your starter will vary between feedings over the next 2 days. It should consistently look bubbly and sometimes foamy before each feeding. By day 5 it will have nearly doubled in size before you feed it. The aroma should be pleasantly sour and slightly yeasty.
Day 5 or 6: Ready to Go!
By day 5 or 6 your sourdough starter should be strong enough to use in your first loaf of bread. Check the signs: The starter should be nearly doubling in volume between feedings and look very bubbly and slightly foamy at the surface. It should also have a strong, but pleasant acidic aroma. If you don’t feel your starter is ready, continue feeding it in 12-hour increments for another day or two.
Maintenance and Storage:
For frequent bakers: If you are baking with your starter more than once a week, keep it at cool room temperature (65 to 50 degrees F) and feed it once a day as instructed above.
For occasional bakers: If you are baking once a week or less, you want to slow the starter’s growth by storing it in the refrigerator. To prep your starter for cold storage, give it a regular feeding then let it ripen at warm room temperature until you see a good amount of activity, 3 to 4 hours. Then store in the refrigerator. Check the starter at least every other day and feed it weekly as instructed above, making sure to let it ripen at warm room temperature before you refrigerate it again. A refrigerated starter should smell pleasant and sour and you’ll see some bubbles on the surface. You should NOT see watery liquid on the surface or smell alcohol. If you do see liquid, try feeding it more frequently.
With time, you’ll get to know your starter and the environments and temperatures in which it will thrive best.

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How to Store Potatoes

13 Monday Apr 2020

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Buy Local, Captain's Shack, Food, Idaho Vegetables, Potatoes, What's For Dinner?

≈ 1 Comment

Tags

potatoes



 
 
Here is a great tip for storing potatoes from myrecipes.com. This is some really good information. Enjoy!
 
 
 

How Do You Know When a Potato Is Past Its Prime?
Good potatoes are firm, smooth, and sprout-free.

You can tell a potato is spoiled when it is:
Soft
Discolored
Decayed
Growing mold
Sprouts, or “eyes,” are an indication that your potato is reaching the end of its life. However, they’re not harmful and can be simply removed before cooking. As long as the potato looks, smells, and feels right, sprouts are no biggie.

How to Store Potatoes
1. Keep them in a cool place…
Raw potatoes will thrive in a cool, dark place. The ideal temperature range is 43-50°, which is slightly above refrigerator temp. During cooler months, storing potatoes in an unheated basement or an insulated shed is a great idea. It’s a bit tougher to store potatoes in the summertime, but use your common sense—instead of putting them next to a window, keep them in the area of your house that stays the coolest.
2. …but not the fridge.
Raw potatoes like to be cool, but not cold. Very low temperatures can actually change the flavor of your spuds and make them dangerous. This “cold-induced sweetening” happens when the starch is converted to reducing sugars, which can form cancer-causing substances when cooked.
3. Avoid areas with lots of light.
Exposure to light can cause your potatoes to produce chlorophyll and turn prematurely green.
While this color change is usually harmless, excessive sunlight can also cause potatoes to produce a toxic chemical called solanine. Ingesting solanine in high amounts can cause unpleasant side effects like nausea, diarrhea, and vomiting.
4. Don’t wash them before you put them away.
Step away from the sink! It’s best to keep potatoes as dry as possible if you’re trying to make them last. Moisture promotes the growth of fungus and bacteria—so wait to wash them until right before you use them.
5. Let them breathe.
Prevent moisture accumulation by allowing your potatoes plenty of airflow. If you store them in a tightly sealed container (like a ziploc bag), the moisture released by the potatoes will have nowhere to go. Your best bet is an open bowl or paper bag.

Bonus tip: Don’t store your potatoes with your onions! The chemical reaction will actually cause both to spoil faster. Crazy right?

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Boise Farmers Market Drive-Thru opening Saturday, April 11th!

07 Tuesday Apr 2020

Posted by Bob and Robin in BFM, BFM Drive-Thru Market, What's For Dinner?

≈ 2 Comments

Tags

BFM, Drive-Thru Market


We want you to be among the first to know! The Boise Farmers Market is opening as a drive-thru farmers market on Saturday, April 11!

Beginning Saturday, April 11th we will open as a drive-thru farmers market. The Boise Farmers Market Drive-Thru will allow you to shop on-line from the beginning of the day Monday thru the end of the day Wednesday, then pick up your order on Saturday during your chosen pickup window.

At this time, we will be offering essential foods only, such as produce, meat, eggs, dairy, bread and pasta.

You will be able to place orders, beginning Tuesday, April 7th, for pickup on Saturday, April 11th. Order will be picked up at 1500 Shoreline Drive, our regular location. We will have the capacity to accept 400 orders during our first week. [BFM Website]

Link to the BFM Drive-Thru program and Ordering

And from Malheur River Meats (awesome pork products, especially Pork Chops!),

Starting this morning the Boise Farmers Market is launching the Boise Farmers Market Drive Thru with online ordering Monday thru Wednesday. With the drive thru pickup on Saturday from 9 to 1pm. Look for this new concept. It launches this morning April 7, 2020. Malheur River Meats will have product available on this online market.

Malheur River Meats future delivery schedule:
As many of you know we do a weekly delivery on Wednesdays into the Treasure Valley for our Wholesale and Bulk Meat Order customers. Starting this week we would be willing to meet customers at the Boise drop off location at 1500 Shoreline Dr. (site of the Boise Farmers Market) from 11 to 12 noon with pre-orders. Your pre-order must be placed by 5 pm on Tuesday evening for this delivery

These will be the Wednesday pre-order drop off delivery dates: April 8th, April 22nd.
These will be the Friday pre-order drop off delivery dates: April 17th and May 1st.

WE WILL HAVE CHICKEN EGGS AVAILABLE ON THESE DELIVERIES FOR $5 PER DOZEN.

We know this may be a lot to digest. If you have questions feel free to call or email us.

Rob and Michelle Stokes
208 573-1058
malheurrivermeats@mindspring.com

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BFM Pop Up Markets

03 Friday Apr 2020

Posted by Bob and Robin in BFM, Lark and Larder, Local Farmers Markets, Local Harvests, Local Markets, Ohana Micro Greens, What's For Dinner?

≈ 1 Comment

Tags

Lark and Larder, PopUp Markets


LOVE Spring Veggies?
Produce Pop-Up This Saturday at Lark & Larder!

Lark and Larder is hosting another Produce Pop-up this Saturday, 4/4 (tomorrow), from 1 p.m. until 3 p.m..
Ohana No-till Farm will have spinach, spring mix, micro greens, baby carrots, and garden plants.
Black Fox Farm will have spinach and micro greens.
Black Kettle will be bringing fresh pies. Order for pick-up from here: https://blackkettlepies.square.site/ or take your changes.
Come early for the best selection.

Pay attention to the BFM Local Food Locator week to week to find out who will be popping up next!
Get a Great Deal on Local Food at the Boise Co-op!
The Boise Co-op is offering 10% off all local food items for the entire month of April! You’ll fInd Many products from our Farmers, Ranchers and Vendors at the Co-op.
When you shop at the Co-op, you are supporting a local business AND supporting local producers. A Win-Win for Local!

Connect With Others to Grow Your Own Resilience Garden!
The Treasure Valley Food Coalition just launched their new “Feeding Ourselves, Building Resilience” campaign. The goal of this campaign is to encourage everyone to plant a garden this year – a Resilience Garden. These gardens will accomplish several things: provide food, give all of us something very meaningful to do, and network the community into a common goal of feeding ourselves.

Want to start a garden but need some supplies? Or do you have a little extra you are willing to donate? Fill out their online matchmaking form and connect with other members of the community to help one another grow a successful garden!

Some Tips for a Successful CSA Experience

Due to the postponement of the Farmers Market opening, many of our farmers (Black Fox Farm, Fiddlers Green Farm, Hen and Hare Micro Farm, Peaceful Belly & Whistlepig Farms are offering CSAs to help you continue to eat and enjoy the best food around! New to CSA’s? CSA stands for Community Supported Agriculture, and it’s like a vegetable subscription that connects you directly to a farm or group of farms.
Since a lot of people are new to the CSA’s, and since there are a lot of new rules to follow regarding social distancing, Jessica Harrold from Hen and Hare Microfarm offers some tips to to ensure that everyone has a happy & safe CSA experience. Please be sure to check in with your specific farm’s guidelines and procedures as they may vary:
Please be respectful of the designated pick up times – don’t show up early or late. These times are set based on delivery time and the host’s availability. If you are unable to make it due to an emergency, please communicate with your pick up location (or farm, based on their specific policy) to make other arrangements that are convenient for your pick up site host.
Be respectful of people’s space. Many pick-up points are people’s homes that volunteer to let other CSA members pick up produce there. It is thoughtful to leave your pets at home or in the car (windows down during the summer!) During this time, it is also a good idea for just one family member to pick up the CSA – leave children at home if possible to reduce the number of people in someone’s yard to reduce the overall risk of exposure. If you do bring your kids, please make sure they are respectful of other people’s space as well, including flower beds and other yard spaces.
If your CSA is an open box model, please follow the amount guidelines laid out by the farm, and don’t take extra produce! Also, don’t rummage through the box- just touch one bunch when you pick it up.
If your CSA is boxed up, but you don’t see your name, please talk to the farm or pickup point. Don’t pick up someone else’s box if you don’t see yours! This year it is important to practice safe social distancing! If you see another person at your pick up point, please give them extra space while they get their share.
We’re so happy to hear that so many people are supporting local through a CSA Share this year! Thank you so much!

And, don’t worry.
The Boise Farmers Market will be open soon.
We LOVE Seeing Our Farmers! Thanks, Guy!

Check out this fun video shot by our favorite photographer, Guy Hand! He caught up with some of your favorite farmers to see what they are up to in this “Local Food Update”:

Thank you to our sponsors:
We appreciate the support of our season sponsors, especially in this uncertain environment. Please support them in any way you can. Thank you!

Boise Farmers Market. Farmers you can Trust. Food you can Trace.

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The Time Has Come

29 Sunday Mar 2020

Posted by Bob and Robin in Backyard Garden, Boise Adventures, Cooking Styles, Edible Flowers, Food, Food - Make Your Own Meals, Food Photos, Healthy Eating, Idaho Greens, Local Harvests, Photos, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

Tags

edible flowers, victory garden


The time really has come. We are supposed to stay “self quarantined” and restrict our travels and public “contact”. Robin and I try to practice this and, I think, we are succeeding. With that in mind, think about creating a “Victory Garden”. We have no grass to mow in the front yard – it is mostly herbs and flowers. More herbs than flowers. And I have some pots going in flowers, Pansies right now, but there will be more and a pot of micro greens. You really can grow squash or zucchini or tomatoes or cucumbers or beans and the list goes on and on. Use your imagination. And then grow it. It will help to keep you home and away from the store and the crowds. Here is some information on growing edible flowers and some suggestions. You can print these out for your use. Left Click the graphic and then CTRL+P to print. (Zucchini and squash flowers can be picked and stuffed.)

Some edible Flowers

Spinach and Rainbow Chard for pots is a good idea. Healthy too!

Here are some things we have made with edible flowers and vegetables grown in pots.

German Potato Salad with Pansy and Nasturtium

Cheesy Chicken with Salad and Edible Flowers

Buffalo and Garden Potted Vegetables

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BFM May Be Closed, But There Are “Pop–Up” Markets!

28 Saturday Mar 2020

Posted by Bob and Robin in BFM, Boise Farmers Market, Boise Food Adventures, Comfort Food, Dinner With Robin, Food Photos, Idaho Greens, Photos By: Bob Young, Pop-Up Market, What's For Dinner?

≈ 1 Comment

Tags

Boise Pop-Up


BFM (Boise Farmers Market) will not start up for a while, but there are some “Pop-Up” markets in the area. One such market is ar Lark and Larder at 233 N Orchard St., Boise. (208) 629-3811.
“lark – noun, a merry, carefree adventure; frolic; escapade
larder – noun, a place where food is kept; pantry
Lark & Larder is a neighborhood market offering local and regional products from farmers, producers, artists and makers.” [Lark and Larder] (I always wondered where that name came from.)
Anyway, here are some photos from my visit today.

Front door

Fresh Spinach

Baby Turnips

Spinach and Rainbow Chard Sets

Spring Salad. Greens all from the Pop-Up today!

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Air Fryer Charts and Conversions

27 Friday Mar 2020

Posted by Bob and Robin in air fryer resources, AirFryer, What's For Dinner?

≈ 1 Comment

Tags

Air Fryer, Air Fryer Charts, air fryer resources


I have started a new page for Air Fryer Charts and Conversions, a permanent link is posted above, or click this link Air Fryer Info.
All of these charts are printable. I hope you find them useful and if you have any others that you would like to see posted, just let me know. Cheers!

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BFM to Delay Opening on April 4, 2020

17 Tuesday Mar 2020

Posted by Bob and Robin in BFM, What's For Dinner?

≈ 1 Comment

Tags

BFM delays opening, Boise Farmers Market


There is a light at the end oif the tunnel. I received confirmation of this just a few minutes ago. But for now from Magic Valley News,

Boise Farmers Market delays spring opening
IDAHO PRESS Mar 15, 2020
BOISE — The Boise Farmer’s Market has delayed its spring opening.
According to a news release posted Friday afternoon, the city of Boise’s COVID-19 task force requested the market postpone its spring opening.
“We will continue to work closely with the City of Boise, Central District Health Department, and the National Farmers Market Coalition to determine the best way to get fresh, healthy food to our community. We are exploring alternative strategies to ensure access to local food from Boise Farmers Market vendors,” the release said.

I will let you know when it will open as soon as I find out.

Update: 17 March 2020, 1515
Dear Boise Farmers Market Community,
Opening day of the Boise Farmers Market has been postponed, but don’t worry – we are working on a plan to make fresh local food available to our customers. We have lots of ideas and are honing in on the most simple and cost-effective ways to make it happen.

Meadowlark Farms Lamb, Potatoes and Swiss Chard

In the meantime, please support our vendors! Many of them have pop-ups, pick-ups, and delivery options available. To keep you informed, we’ve created a Special Page on our Website that we will keep updated with what our vendors have available and where/when you can find them.

And as always, can also find local produce, protein and products at the Boise Co-op, Lark & Larder, and Roots Zero Waste Market!

Thank you for continuing to support local and we look forward to seeing you at the Farmers Market when we reopen!

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Purim and Hamantash Cookies

28 Friday Feb 2020

Posted by Bob and Robin in Comfort Food, Cookies, Cooking Styles, Dessert, Food - Jewish, Fruit, Hamantash Cookies, History of Food, Holiday Picnic Fare, Recipe - Dessert, Recipe - Jewish, Recipes, Recipes - Dessert, What's For Dinner?

≈ 1 Comment

Tags

Hamantash Cookies, Purim


I love it when I hear of a new food item. New to me, at least. Hamantash Cookies is just that. Thanks to my friend Joe Levitch for mentioning them. An so I search.
Hamantash cookies are associated with the Jewish Festival Purim. The Purim cookie is, “… all associated with the Purim story involving a bad guy name Haman, a Jewish lady named Esther, and her victory over his plot to destroy the Jewish People. The cookie is shaped to resemble the three corners of Haman’s hat. Purim is the name of the festival and both Hamantaschen and Oznei Haman are derived from his name.” [Veenaazmanov]

Jelly Filled Hamantash Cookies for Purim

And from the NY Times, “Early versions of the cookies were more commonly known as oznei Haman, meaning “Haman’s ears.” The late Jewish food historian Gil Marks’ Encyclopedia of Jewish Food traces that phrase — but not the cookie — to the Roman scholar and poet Immanuel ben Solomon (c.1261-1328) who, thanks to “a misinterpretation arising from the medieval Italian custom of cutting off a criminal’s ear before execution,” argued that Haman’s ears had been cut off after he was hanged, at the end of the Purim story.”
And Purim is, “Purim is one of the most fun holidays celebrated by the Jewish people, but is often under recognized. Purim (held on the 14th day of the Hebrew month of Adar — usually March or April) commemorates the day Esther, Queen of Persia, saved the Jewish people from execution by Haman, the advisor to the Persian king.” Purim this year is March 10, 2020.
Here is a recipe for the cookies. It looks like there are many. Enjoy! Hamantash Cookies

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Fasnacht Day is Here!

25 Tuesday Feb 2020

Posted by Bob and Robin in Baking, Comfort Food, Fasnacht Day, Recipe - Fasnacht, What's For Dinner?

≈ 3 Comments

Tags

fasnacht, Fasnacht Day, German doughnut


What? Never heard of them …. Until now! Delicious.
“Fastnacht Day: Pennsylvania Dutch doughnuts mark the beginning of Lent
It’s Fastnacht Day, also known as Fat Tuesday. Traditionally, fastnachts were made by Pennsylvania Dutch housewives on
Fat Tuesday to use up all the fat in the house before Lent. “Fastnacht”
is a German word meaning “night before the fast.”
The heavy yeast-raised doughnuts are as much a part of the central Pennsylvania food landscape as chicken and waffles and whoopie pies. Wise fastnacht lovers placed their orders ahead of time. Others better hurry. The treats have been known to sell out quickly at churches, bakeries and supermarkets.
Some places to buy them: (All in Pennsylvania)
Dingeldein Bakery, 316 Bridge St., New Cumberland: 717-770-0466.
Pennsylvania Bakery, 1713 Market St., Camp Hill: 717-763-7755.
Prince of Peace Parish, 815 S. Second St., Steelton: 717-985-1330.
Schenk’s Bakery, 1023 N. Mountain Road, Lower Paxton Twp.: 671-5133.
St. Cecilia Roman Catholic Church, 202 E. Lehman St., Lebanon: 272-4412.
Supermarkets: Giant Foods, Karns and Weis.” [Fastnacht Day]

“In the Pennsylvania Dutch Country, housewives traditionally spent Shrove Tuesday using up the larder’s most sinful ingredients: sugar, butter, eggs and (well) lard. Nowadays, German and Amish bakeries throughout Southern Pennsylvania do the same, crafting old-fashioned doughnuts that share their name with the German pre-Lenten carnival: fastnacht (pronounced fash-naht).
According to the Oxford Companion to Food, the German Shrove Tuesday doughnut tradition dates all the way to medieval times. Heagele’s Bakery, a 1930s-era German shop located in the Mayfair section of Philly, notes that fastnacht translates to “feast night.” (Others say it’s “fast night” or “night before the fast.”) Either way, a visit for their annual fastnacht sale is like time traveling. Old-fashioned string dispensers hang from the ceiling, perfectly placed to tie up boxes with a bow. Women wear tasteful dirndl and history feels close at hand.
Bakeries typically keep their recipes secret, but there are constants. A true fastnacht is prepared only for Shrove Tuesday, and made with sweet yeast dough that gets fried. From there, variations abound: mashed potatoes are often added to the batter, and the doughnuts can be crafted with or without holes (the latter is more traditional). Sometimes fastnacht come soaked in cream, glazed or dusted in sugar or cinnamon. Occasionally, they’re filled, but old-school types demand them unadorned, cut into diamonds and served with honey or molasses.” [pastemagazine.com]

Fasnacht
Makes 50 Fasnacht

Ingredients:
¼ cup warm water
1 pkg. yeast
2 tbsp. sugar
2½ cups lukewarm milk
4½ cups flour
4 eggs, beaten
½ cup lard, melted
1 cup sugar
dash of salt
5 ½ cups flour

Directions:
1). Dissolve yeast in warm water.
2). Mix next three ingredients together, then add to yeast mixture. Set in warm place and let rise overnight.
3). In the morning add next four ingredients. Add last batch of flour slowly; it may not all be needed. Dough should be sticky but able to be handled.
4). Let rise until doubled, approximately 2 hours.
5). Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour.
6). Deep fry in hot oil at 375 degrees for several minutes, turning until brown on both sides.

Among the PA Germans, Shrove Tuesday (day before Ash Wednesday) is known as Fassnacht Day (night before the fast). In a symbolic effort to rid their homes of leavening agents and to feast before Lent, many PA Germans cooks spend part of their day making Fasnachts. The cakes are made of yeast dough, and tradition requires that they be shaped in squares or rectangles, with slits cut in them. Shrove Tuesday is the day before Lent begins.

And to our dear friend and superb baker, Donna, here is your challenge (and I know she reads this blog!). Seeing as how it is to late for this year, Shrove Tuesday is here, you have a year to practice. Shrove Tuesday, or Fasnacht Day, 2021 is your target. I know you can do this to perfection! Cheers!

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  • Smoked Venison
  • Awesome Roast Beef
  • Woodsman Pasta

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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.

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