Robin and I are BIG believers in buying local and supporting our local farmers. Even in the winter when the Saturday Farmers Market is closed. (Due to open the first part of April at 10th and Grove!) We shop wise! We check the labels! This breakfast was 100% local products. The sourdough bread from Boise; the bacon from Twin Falls; the potatoes from Burley and the eggs from Nampa. And it was scrumptious. Check this out!
Really not difficult to do and sooooo much more tasty! Beats any pre-packaged meal – I control what is in the dish: Salt, sugar, herbs and spices. You say you don’t have the time to make a “from scratch” meal? These two meals took about 30 minutes and they were on the table. Local products whenever possible – beef, potatoes, tomatoes, bread, gravy (made from scratch) and onions. And the Tomatillo Salsa Verde was definitely all local and made from scratch. 12 half pints made and canned! The end of the tomato season is upon us, so what better use than to make salsa. In this case, from tomatillos. Check with your local farmers market – that includes local produce stands – for locally grown and produced beef, potatoes, tomatillos, onions, peppers and herbs. It’s just so much better than commercially produced produce. The Boise Farmers Market moves indoors this week and runs through mid December. Then it closes until next Spring. Can and freeze those products and have “fresh” all winter. Here is what you can make for dinner and breakfast. Enjoy!
Take the time to Eat Local! Support your local farmer!
Yes it was! And many thanks to all of the Boise Farmers Market producers for supplying the awesome meal items and the Saint Lawrence Gridiron, at 703 W Bannock in Boise (208) 433-5598, for supplying the space, the Waite Staff and an awesome Chef! Just a super, super night!
I do believe that this was the first of dinners like this to raise funds for the Boise Farmers Market. And I do hope that they continue to do this Fund Raising Dinner next year and many years to follow. When you look at the menu and photos below, you will see the superb meal that we had. Congratulations to all who worked so hard to make this a success! Left-Click any of these photos to see them enlarged.
Thank-You everyone for this event. It takes a lot of hard work to arrange this. Karen Ellis – Thank-You!
This was an awesome dinner! Beef Short Ribs from Ed Wilsey and Homestead Natural Foods. It is really nice to see that most of these products are available, and were bought at, The Boise Farmers Market. If you live in, or around Boise, this is the “place to be” on Saturday mornings. And I sincerely urge you, whether or not you live in Boise, to visit and support your local farmers and your local farmer’s markets. In this meal, we used products from Homestead Natural Foods (beef short ribs), River View Farms (wild garlic and carrots), Meadowlark Farms (eggs) and Purple Sage Farms (rosemary and salad greens). From our own garden, we used fresh thyme, Miner’s lettuce and Mexican oregano. An Indian Creek Winery wine was served with dinner and a 2002 Parma Ridge Vineyards Milange was used in the recipe. Enjoy these photos and the recipe of this awesome dinner. Cheers!
I just received this information. And it has been a great saeson. I am so glad that they found an indoor venue for the market these past several weeks. We look forward to their return next Spring and maybe, just maybe, they will be able to continue year around. Hope so! Please do support them this last Saturday. Thanks.
Actually, pretty good meals today. Found out too, that BSU is a 2.5 point underdog in the Hawaii Bowl on December 24 (6:00pm Mountain Time on ESPN) when they play Oregon State. We’ll see! Anyway, here’s what we had for breakfast and then dinner. Enjoy! And, I just thought of this, here are the products for these two meals that were local: Eggs, spinach, sourdough bread, jam, bacon, chicken, potatoes and the wine for dinner was a 2010 Cold Springs L’attraction White Table Wine, a Gold Medal winner in the 2013 Idaho Wine Competition.