Boise Urban Market News

03 Friday Sep 2010

Posted by in Local Farmers Markets, Local Harvests, Local Markets, Special Information, Things To Do, Thought For The Day

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I received this the other day from Hallie of the Boise Urban Market and thought some of you might be interested. Cheers!

“A team of food enthusiasts and I put on the Boise Urban Market once a month. We provide people a starting point or launching pad into a food-related career by accommodating them as vendors at our monthly markets. This allows product development opportunities to our vendors before having to pay many of the expenses that come with selling food at a traditional farmers market, restaurant, or store. To give you an idea of some of the products enjoyed at our markets, here is a list of a few of the items our vendors have brought since the Boise Urban Market’s inception in April: Artisan jalapeno cheddar bread made in dutch ovens, Dandelion-Mint Jam, Goat Cheese, Ginger-Peach Chutney, Chocolate Tofu Cheesecake, chilled Gazpacho, Kombucha Tea, Andouille Sausage, Falafel and Tzatziki sauce served hot, Walla Walla Onion Marmalade, and Vegan Lemon Bar Cupcakes.

The market has an ever evolving list of vendors, so we definitely keep things interesting by having new foods every month. Our market is only open to members of our club, which allows us flexibility and makes sure everyone who comes, knows that they are getting homemade food, not food that has been made in a commercial kitchen. If this sounds like something you’d like to be a part of, please Become A Member!

The Community Gardens website (a program of the Idaho Foodbank) is the first thing that comes to mind as far as an “all in one” website. I find the community calendar on that site especially useful. I also highly recommend Behind the Menu, Northwest Food News and would keep an eye out for the Treasure Valley Food Coalition (their website isn’t up yet but they are functioning). Aside from these, the North End Organic Nursery has an urban farmers market on Tuesday evenings from 4:00 – 6:30 where people can go to buy (or sell) produce from local gardens. Idaho’s Bounty co-op networks with the sustainable farms in primarily southern Idaho and is a really great non-profit. They are currently re-vamping their Boise drop-off schedule, but Idaho’s Bounty is a wonderful resource for sustainably grown meats, produce of all kinds and they even have many products made from all Idaho grown foods. I hope this helps!

Best,
Hallie / the BUM team”

Tillamook Baby Loaf Tour In Boise!

02 Thursday Sep 2010

Posted by in Classics, Party Time, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?

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Yea! The Tillamook Baby Loaf Van at Albertson’s at 16th and State in Boise – the site of the original Albertson’s – the bank is on the actual location now. Even though it was 7:00pm and they were closing down the display, I did get to tell the Tillamook representative that I am the one who blogged their trip to Boise, see Tillamook Cheese Baby Loaf In Boise. I’m not so sure that they were prepared for me to show up, but they did give me some coupons, and I did use them. It would be nice to see where they will be tomorrow. Maybe I will show up again. Anyway, it was fun to see the Baby Loaf van and to visit, albeit a short time. Cheers and hope I can catch them again. Thanks Mac for stopping by and telling me that they were at Albertson’s – only a block away. And Geno and Debra, it was really great to see and talk to you two again. (How was the frozen yogurt?) I didn’t know you knew how to sail, Geno. Cheers!

Fresh Made "Cream of Tomato Basil Soup"

01 Wednesday Sep 2010

Posted by in Local Harvests, Main Dish, Photos, Photos By: Bob Young, What's For Dinner?

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On this past Sunday, we all – Robin, myself, Mac and Marnie – went to Berryhill and Co for brunch. They had a wonderful Tomato Basil Soup. Since we have a lot of tomatoes on the vines that are ready to pick and a lot of fresh basil growing, I made some Cream of Tomato Basil Soup out of our fresh tomatoes, our basil and Half-and-Half. It is wonderful! I also made some fresh Blue Potato Salad with Tomato Slivers out of some fresh red potatoes, fresh blue potatoes, fresh kohlrabi, fresh onion – the potatoes, onion and kohlrabi are from the Refugee Garden subscription we have – , fresh parsley and tomatoes – both from our garden – and celery. That was great with the soup! This is not hard to do. You can make this from what I have listed or adapt to your own liking. The tomatoes though, will need a little raw sugar and a little sea salt. Cook this slow and do not boil. Temper the cream before you add it to the soup. Add a little basil to the soup just before serving. Enjoy!

Lunch Menu

Fresh Made Cream of Tomato and Basil Soup

Fresh Made Blue Potato Salad with Tomato Slivers

Toasts

Sfiha – Arabian Meat Filled Pastry

31 Tuesday Aug 2010

Posted by in Beef, Cooking Styles, Hard To Find Foods, Lamb, Recipe By: Bob Young, Things To Do, What's For Dinner?

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This recipe is from one of the Facebook cooking groups I belong to and from the Life Style Food (Australia) online group. This is a recipe for Sfiha – Arabian Meat Filled Pastry. I looks interesting. I altered the recipe to use lamb, but you can also use beef. And I suppose, that if you really want to be non-traditional, try using ground pork or chicken or turkey. I really think the variations are unlimited. But here is the original recipe, Sfiha – Arabian Meat Filled Pastry. Enjoy and let us know how you like it. Cheers!

Rudy’s Food Trivia

31 Tuesday Aug 2010

Posted by in Food Trivia, Recipes, Rudy's Twin Falls, Thought For The Day

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Here is another great week of Food Trivia from Rudy’s – A Cook’s Paradise in Twin Falls, ID. We were just there looking for a deep dish ceramic pie dish – my old one cracked.

Week in the History of Food and Drink

August 31: It’s grape blessing day in Armenia!

September 1: Oyster season begins.

September 2, 1666: The Great Fire of London began in the shop of the King’s baker. After burning for four days, more than 13,000 buildings had been destroyed.

September 3: National Welsh Rarebit Day

September 4, 1885: National Macadamia Nut Day! Celebrate by making the Grilled Pork with Macadamia Salsa above. *Pssssst: Happy Birthday Patti!

September 5, 1643: Louis XIV, King of France (the ‘Sun King’) was born. A gourmet, gourmand and many say a glutton. During his reign food began to be served in courses, rather than placed on the table all at once, and forks came into widespread use.

September 6: National Coffee Ice Cream Day

For more information about Rudy’s, visit us online at Cook’s Paradise

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And for another treat, look at this recipe that Rudy’s sent along! This really looks good. And seeing as how this comes from Australia, it might even be good with lamb. Yum!

Grilled Pork With Macadamia and Peach Salsa

Serves: 4

Ingredients:
4 pork fillets or pork leg steaks
Macadamia oil
Juice of 1 lemon
Salt and pepper to taste

Salsa Ingredients:
1/2 cup roasted macadamias
1/2 cup diced peach
1/2 red onion, finely chopped
2 tablespoons chopped fresh coriander
1 tablespoon ginger or lime marmalade (optional)
Freshly ground pepper to taste

Directions:
1). Brush the pork fillets with oil and some of the lemon juice and season to taste. Cover and refrigerate until ready to cook.

2).Combine all the salsa ingredients in a bowl and mix well. Allow to marinate for 20 minutes, if time allows.

3).Heat a grill pan or barbecue to very high and sear the pork for 2-3 minutes on each side or cook as desired. Serve with the salsa. This is delicious on a bed of mixed leaves or sauteed potatoes.

Recipe courtesy of Australian Macadamia Society

Osso Buco Dinner

29 Sunday Aug 2010

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

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This was one of “those” dinners. The weather is cool, almost Fall like and we have some lamb in the freezer. I though I was getting lamb steaks out for dinner. Instead, I got out Osso Buco – Lamb Shanks. So, I guess I should make Lamb Shanks – Osso Buco. (Check out the recipe) Hmmm! My goodness. It was awesome! Here is the complete menu.

Lamb Shanks – Osso Bucco
with
Fresh Tomatoes and Wild Mushrooms

Carrots in Pomegranate Molasses

Cous Cous with Fresh Mint and Tomatoes

2008 Parma Ridge Syrah

The lamb was from Meadowlark Farms, the tomatoes and carrots from the Refrugee Gardens, the wine was an Idaho wine and the bread from Le Cafe De Paris. Cheers!

Saturday Breakfast and the Boise Saturday Market

28 Saturday Aug 2010

Posted by in Food, Local Markets, Photos, Photos By: Bob Young, What's For Dinner?

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58 degrees this morning when I left for the Saturday Market. Feels like Fall! Robin said she wanted some peaches, so as I was headed for parking, this wonderful, fresh, sweet aroma of peach wafted through the air from Kelley Orchards. Part of my goal was found. If you look in the lower left of this photo, you will see the peaches I bought. And in the center of the photo are tote bags of fresh, sweet peaches.

Part of my goal this morning was to give Janie of Meadowlark Farms some egg cartons and see if she had any Lamb and Apple Sausage. She appreciated the egg cartons and she did have some sausage. I bought some and some eggs. There are folks there also fresh roasting Anaheim Peppers. And Le Café De Paris had fresh bread. So, look at the breakfast menu I made for Robin.

Fresh Sliced Kelley Orchards Peaches

Fresh Meadowlark Farms Free Range Scramble
with
Fresh Roasted Peppers and Farm Fresh Pico De Gallo

Fresh Le Café De Paris Bread

Meadowlark Farms Lamb Chorizo Sausage

I think this was a good and interesting menu. Much like a cross cultural experience. Fun! Usually I make Sunday breakfast, but we are going to brunch tomorrow at Berryhill, so I just had to make breakfast today. There you go. I love summer for these farm fresh treats – the entire breakfast. Cheers!

Massaged Kale Salad

28 Saturday Aug 2010

Posted by in Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do, Vegetables, What's For Dinner?

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Actually this was an awesome dinner that Robin made.

Braised Scallops in Garlic

Massaged Kale Salad
(Mango and Oil)

Cous Cous
(Tomato and Herbs)

Sautéed Chard
(Baby Onions and Lemon)

So how good was that? I’d say, “Awesome and full of surprise flavors.” Look at the recipe for the Massaged Kale Salad. That is a real surprise for being a raw salad. The kale is not tough or sharp or bitter. It is very good. We served the entire dinner with a 2008 Root:1 Chardonnay. A Chilean wine from the Cassablanca Valley, that is outstanding. Look for the “… melon, honey and toasted hazelnut” flavors. A powerful, but not overpowering, Chardonnay. Even at this age! Good balance of acid and alcohol – 13.8%. Cheers!

Rudy’s Food Trivia

25 Wednesday Aug 2010

Posted by in Food Trivia, Rudy's Twin Falls, Things To Do, Thought For The Day

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Here is the latest Food Trivia from Rudy’s. By the way, we will be in Twin Falls later this week and are planning to stop in at Rudy’s. This could be fun and dangerous. Enjoy the trivia!

Week in the History of Food & Drink

August 23, 1902: Fannie Merrit Farmer opened Miss Farmer’s School of Cookery in Boston, Massachusetts and now you can take a cooking class right here in Twin Falls!

August 24, 1869: Cornelius Swarthout received the first U.S. patent for an electric waffle iron. Today is also National Waffle Day!

August 25: National Banana Split Day

August 26, 1728: Johann Heinrich Lambert was born. He proved that pie was irrational. Oops – never mind – that was ‘pi’ that he proved was an irrational number.

My Note: Brother Dave, who always liked to sit in the shadow of a pyramid at high noon always said, “Pie R Round, Cornbread R Square!” Think about it, but not for long. (I will probably never be allowed back in Rudy’s again.)

August 27, 1970: ‘Spill The Wine’ by Eric Burdon & War is #1 on the charts.

August 28, 1798: The first American vineyard was planted in Lexington, Kentucky.

August 29, 1896: Supposedly, the Chinese-American dish, chop suey, was created in New York City by the Cantonese chef of Chinese Ambassador Li Hung-Chang.

What’s For Dinner?

25 Wednesday Aug 2010

Posted by in Appetizers, Cooking Styles, Main Dish, Photos, Photos By: Bob Young, Recipe By: Robin Young, What's For Dinner?

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OK, so we probably missed our Meatless Monday, so lets make it today. No problem! Lets look at what we have here starting in the upper left corner.

A great appetizer called Sicilian Eggplant Caponata. A great use of the eggplant that is coming into season now. Eat this hot, warm or cold. It makes not real difference. Serve it on some Baguette Rounds.

And for a main dish, try Potato-Leek Soup. What? Another Potato/Leek Soup? Yes! But this one has no bacon, ham or other meat in it. It is thick and rich with no cream! Eat it hot or cold.

And finally, that green “stuff”. A great vegetable that is usually overlooked. Too bad! Really it is good. Try this really easy to prepare Chard. Really a wonderful compliment to the rest of the dinner. Full of vitamins and other good stuff and much like spinach, but I actually like it better. But, you be the judge. Let us know how you liked these. Cheers!