Backyard Gardening Tips

03 Tuesday May 2011

Posted by in Alley Gardens, Backyard Garden, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?

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It really doesn’t take a lot of space to make yourself a very productive garden. A Victory Garden, if you please. From Better Homes and Garden, I received this link on Schoolyard Gardening, but think of it also in the terms of a backyard garden. Same principle. Same idea.
The photo to the left is where I have “re-claimed” some minimal space along an alley that raises some beautiful tomatoes, edible flowers, fruit (quince) and many, many herbs. We have lettuce and chives in this year already. The Better Homes and Garden article starts off with the statement,

There is no better way to get kids to enjoy fresh vegetables than involving them in the process of planting, growing, and harvesting. That’s the message that celebrity chef Jamie Oliver is promoting with his Food Revolution project. Start your own Food Revolution this year, whether at your child’s school or in your backyard, by building a raised-bed garden.

On the page too, you will find several links of tips for planning and planting your garden. There is a link for designing and planting  Raised Beds or Getting More From Less Space. Both of these are good articles. You will be surprised at how much, for a little investment in time , money and resources, you can produce in a small space. Many places around us have started to use the space between the sidewalk and the street for raised beds. I would check with your city first, though, before I went to a lot of effort of building the beds and then have to remove it. Cheers and have fun with this project. These is a page on this blog to Companion Planting and the link is located in the Sidebar.

Interesting Trivia and other Pieces of Knowledge

03 Tuesday May 2011

Posted by in Rudy's Twin Falls, Special Information, Thought For The Day, Trivia

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May is by no means a dull month. We have flowers blooming! Trees are in bud! Gardens are being planted! And from Rudy’s in Twin Falls, we get this information. Enjoy!

May is:
National Artisan Gelato Month
National Asparagus Month
National Barbecue Month
National Chocolate Custard Month
National Egg Month
National Hamburger Month
National Home Brew Day (1st Saturday)
National Salad Month
National Salsa Month
And…
National Strawberry Month
What’s not to love about May?!

And then, for the more daring folks, here is a recipe from Rudy’s (There is a hot link to Rudy’s in the sidebar. Give them a visit!) on how to make a Jamaican Jerk Sauce. Just remember, the sauce is as different from kitchen to kitchen as Beef Stew. The varieties are endless. But with that in mind, here is the recipe. This can be quite spicy hot. Enjoy!

Jamaican Jerk Sauce

“Jerking” is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning-either dry spices or a wet marinade like this recipe-then roasted in a pit or grilled slowly over wood planks from the pimento tree. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead if you can’t handle the heat. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may use ground allspice powder. 

· 1 Scotch bonnet or jalapeno pepper, halved and seeded
· 4 scallions, sliced into 2-inch lengths
· 3 cloves garlic, peeled (1 1/2 teaspoons)
· 3 tablespoons freshly grated ginger (1 2-inch piece)
· 4 sprigs fresh thyme, minced
· 1 tablespoon whole allspice berries, ground in a coffee mill, or 2 teaspoons dried
· Juice of 2 limes
· 1/2 cup ketchup
· 1/2 cup pineapple juice or tomato juice


In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground. Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.


Recipe Bonus: Keep a batch of jerk sauce in your refrigerator; it will keep for up to a month. You may use it to baste everything from tofu chunks to poultry, seafood, or red meat while roasting or barbecuing. It’s especially good when you marinate chicken, roast pork, or thick slices of tofu overnight. Grill, roast, or broil the following day. Serve with additional sauce for dipping.
*Grab some Red Stripe Beer to go with this!

Are Foodies Elitists?

02 Monday May 2011

Posted by in Uncategorized

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You prefer fresh, home grown food or food made from “scratch”? You are in favor of local and sustainable groceries. Some would label you Elitists or worse: “Un-American”.

good article: http://www.washingtonpost.com/opinions/why-being-a-foodie-isnt-elitist/2011/04/27/AFeWsnFF_story.html?utm_source=streamsend&utm_medium=email&utm_content=13847181&utm_campaign=Food+News+Monday%2C+May+2

Garden Classes

29 Friday Apr 2011

Posted by in Backyard Garden, Local Markets, Special Events, Special Information

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I thought that some of you may be interested in one or all of these classes. Even with the snow this morning, it is Spring and time to think about and dream about those “Victory Gardens”. Anyone remember those? Cheers!

TVFC Hosts "Dinner and a Movie"

29 Friday Apr 2011

Posted by in Photos, Photos By: Bob Young, Red Feather/Bittercreek, Special Information, Things To Do, What's For Dinner?

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On April 28, Dave Crick, Owner of the Red Feather Lounge and the Bittercreek Ale House in Boise, hosted the monthly Dinner and a Movie event for the Treasure Valley Food Coalition. From their web page, “2011: The Year of Idaho Food is a grass-roots, year-long, statewide look at the surprising variety of foods grown in Idaho — and not simply focusing on the foods themselves, but also on the social, economic and environmental significance of those foods. The Treasure Valley Food Coalition is one of many statewide organizations that are involved in the celebration.” You can also find more information about the “Year of Idaho Food” at Guy Hand’s Northwest Food News. Basically, as Dave Crick explained, it is a “20/20” program – 20% of the food on your table is Idaho produced by 2020. The dinner tonight, created by Dave Crick and the Red Feather Lounge, is an example of that goal. Cheers!

Cold Springs Winery Hot Rod Red Blend – Hammett, ID
Cold Springs Winery

Green Salad with Fiddlehead Fern

Salmon Risotto

Beignet with House Butterscotch

One fascinating point brought out during the discussion after the movie – and there were several points – was that the average distance a dinner product travels from producer to your table in Idaho is 1500 miles. This is why the Treasure Valley Food Coalition and other organizations in Idaho, are so involved in the “Eat Local” program and the “Year of Idaho Food” program. Think the Saturday Markets in Boise and in other cities and towns throughout the state. And support these ventures. We all have some space for a small, yet productive garden. Try raised beds. Patio pots. Window boxes. Alley strips. They all work quite well. Thanks to Dave Crick and his staff at the Red Feather Lounge and the Bittercreek Ale House for their hospitality and the wonderful meal. Thanks to Janie Burns, Meadowlark Farms, for organizing this program at the Red Feather Lounge. Here is a link to other Resources about the sustainable food program. Cheers and think local!

Create Common Good Dinner

28 Thursday Apr 2011

Posted by in Cooking Styles, Create Common Good, Interesting Information, Photos, Photos By: Bob Young, What's For Dinner?

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Robin and I want to thank Barbara Herrick for inviting us to the Create Common Good dinner at the Cathedral of the Rockies in Boise on April 27. Chef Brent Southcombe did an awesome job in preparing the dinner.

I have placed a permanent link in the side bar if you wish to contact the Create Common Good Organization and you want to learn more about them. Their garden at 4750 S. Surprise Way in East Boise, grows some really fine vegetables. Their offices are located at 1161 W. River Street, Boise. Seasonal subscriptions for fresh vegetables are available, if you so desire.

Here are Aileen Hale, Director of Training CCG, Chef Brent Southcombe and Barbara Herrick.

Chef Brent and Celia Southcombe.

Barbara Herrick is in the food line.

A plated dinner consisting of:
Green Salad
Bread
Roasted Potatoes
Roasted Vegetables
Buffalo Stew
Various Desserts

A very delightful evening and a great cause to support. Hopefully there will be more events like this and I hope we get on their mailing list. Cheers!

Finally! Lamb Chops with Mint Sauce!

27 Wednesday Apr 2011

Posted by in Lamb, Local Harvests, Photos, Photos By: Bob Young, Vegetables

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So we finally had the mint sauce with the lamb (the recipe is below). I did forget to serve it on Easter. Yes, I know … As our neighbor Ben said, “Any excuse to eat more lamb!” Funny, Ben! But maybe somewhat Freudian? Maybe. But the dinner last night was good.

Lamb Chops with Mint Sauce
Minted Carrots

And then, too, we still had some of Robin’s

Easter Ricotta Tart
(Torta di Pasqua)

with a nice glass of the remainder of the Hungarian wine, a 2000 Tokaji! Really a fun dinner. Cheers!

Asian Salad Dressing Inspired By "Sushi Joy"

26 Tuesday Apr 2011

Posted by in Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Salads, Sushi Joy

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We found this salad dressing at Sushi Joy – Chinese and Japanese Cuisine in Boise, and we do really like it. It is a pretty easy dressing and gives a salad a unique Asian or Japanese – Chinese flavor. I have arbitrarily named it Asian Salad Dressing and you can get a copy of it by following the link. We made a seafood salad – salad shrimp, crab, Romaine lettuce and tomato – and then used this dressing. The restaurant also uses a very similar dressing on their House Salad, which is simply lettuce and tomatoes. When we asked for the recipe they smiled, and said “Mayonnaise and lemon juice.” We said, “And sesame oil and ginger?” The owner just smiled and nodded. I love it when they do that. Now we have to figure out the amounts. It took three tries, and the third time, “Eureka! We found it!” Give it a try and see what you think. Cheers!

Almond Macaroons [gluten and flour free]

25 Monday Apr 2011

Posted by in Cookies, Dessert, Party Time, Recipe By: Robin Young

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1 Cup raw Almonds-skins on
1 Cup granulated Sugar
2 egg whites, slightly beaten til frothy
1/2 tsp Vanilla
Pre-heat oven 300F Line a cookie sheet with a silpat or parchment paper.
Grind almonds with sugar in food processor. Pour into mixing bowl. Add frothy egg whites, vanilla and stir all until it becomes a rather sticky paste. Drop Tbsp sized balls 1 inch apart on lined cookie sheet. They will flatten and spread. Bake 20-25 min til light golden brown. Remove with spatula while still warm to a rack to cool. Store in a tin if they last long enough. Made for Passover/Easter dinner April 2011.

Easter Party 2011

25 Monday Apr 2011

Posted by in Easter Dinner, Food, Lamb, Main Dish, Photos, Photos By: Bob Young, What's For Dinner?

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It does not seem like Easter without a White Lily. So here is one that Robin got. It is so fragrant and the blooms are very large.

And too, it does not seem like Spring without the Tulips. So to celebrate the seasons, we had our family, and extended family, gathering around the dinner table. Robin, Marnie, Mac, Sophie, Chris, Maddy and Margaret , who stopped in to say hello. So with that, here are some photos of the event. And here is the Wine List and the Menu. Do enjoy the wines, the menu and the photos. Cheers!

Chris, Maddy and Sophie.
Chris and Sophie: I want to see the photos you took!
Maddy: We are looking forward to your Birthday Dinner on Friday!

I guess the Rabbit was here. Look what it left. Is that a chocolate egg in there?

The Magnificent Egg Race!

Chocolate Egg being guarded! Mac and Sophie made these. Beautiful, solid, chocolate egg!

Dinner started with a Shrimp Dip.
Then the First Course was a delightful Lamb and Barley Soup.

Here is the Easter Roasted Leg of Lamb with Mint Sauce on a bed of Braised Spinach with Pine Nuts and Craisins. I did not get a photo of the Creamy Cauliflower Purée. The Green Salad was replaced with the spinach and the Minted Carrots did not appear. I don’t think anyone went away hungry. The 7 pounds of butterflied lamb is gone!!

Robin’s awesome
Easter Ricotta Tart
(Torta di Pasqua)

There is not much else to say except it is always a great and beautiful day when you are surrounded by a loving family and friends. Thanks to all who were there and participated. I think that Sophie really like the WII experience. And Chris and Maddy and Mac and Marnie were all surprised at what the Wii Fitness told them. Cheers!