This is one awesome dressing that can be used on a variety of dishes; burgers, steak, salads, shrimp dip, etc.
I was at the Boise Farmers Market today – yes it was rainning, but not enough to dampen my spirits – and Janie Burns, Meadowlark Farms where I get my eggs, was distributing this flyer. The Local Farmland Program is produced by the Treasure Valley Food Coalition. Tjhis looks like an interesting program in Boise. Even if you are not in the Boise area, there are some wonderful BNB’s and AirBNB’s in the area. Here is the flyer that Janie was distributing.
From the Treasure Valley Food Coalition webpage,
Been There, Done That: Conversations About Farmland Preservation in the Pacific Northwest” Regional Farmland Trust leaders and farmers telling their stories. Guest speakers: Hilary Aten, Conservation Director, PCC Farmland Trust (Seattle, Washington), Kristin Troy, Executive Director, Lemhi Land Trust (Salmon, ID), Two Lemhi County producers, and Julia Freedgood, Asst. Vice President of Programs, American Farmland Trust. Monday, April 10th at 6:00 pm – BSU Yanke Research Park – 220 E. ParkCenter Boulevard – Free Admission
We are excited to get started on Saturday. Although the late winter has been cool and wet, you will be pleasantly surprised to see all the delicious fresh produce that will be at The Market!
Join us for a slice of Birthday Cake and take home first-of-the-season fresh greens plus oh so much more. What’s Fresh!
Hanging Strawberry Baskets
Organic Kombucha Tea
Grass-fed Angus Beef
Pastured Raised Chickens
Pasture Raised Lamb
Pasture Raised Pork
Sockeye and Coho Salmon
Cold Weather Plants!
Next Generation Organics is bringing fun 24 packs of hearty cold weather plants. They are ready to go in the ground right now!
Delicious Hot Samples!
Desert Mountain Grass-Fed Beef, will be cooking up some samples on opening day!
Ed says, “Come and getcha some!”
“Snack Size” Opening Day Steals!
Lampe Granola will be offering “snack size” steals at $1.50 a bag! Grab ’em while they last!
Fish Three Ways!
C&G’s Wild Alaska Salmon will have frozen fillets of sockeye and coho salmon. Plus smoked salmon strips and salmon BACON
Who’s at The Market This Week
Farmers & Ranchers
Brown’s Buffalo Ranch
C&G’s Wild Alaskan Salmon
Campbell Tailor Made Beef
Desert Mountain Grass-fed Beef
Feathers n Horns
Fiddler’s Green Farm
H & H Tomatoes
Lost River Meats
M&N Cattle Company
Malheur River Meats
Matthews Family Farms
Next Generation Organics
Ohana No-till Farm
Peaceful Belly Farms
Purple Sage Farms
Rice Family Farms
Smith Berry Farms
Snake River Seed Co-op
True Roots Organics
On-Site Food Vendors
Il Segreto Wood Fired Pizza
Haji’s International Foods
The Great Crepe
Waffle Me Up
Prepared Food Purveyors
Apple Lucy’s Pies
Big Walls Bakery
Blue Feather Bakery
Cherino’s Bloody Mary Mix
Ferranti Fresh Pasta
Form & Function Coffee
Meriwether Cider Company
Oma & Popie’s Wing Dressing
Snake River Winery
Stack Rock Cider
Sunshine Cookie Company
Sweet Valley Cookie Company
The Jelly Lady
Urban Rustic Gourmet
Firefly Garden Art
Red Chair Lavender
T&S Metal and Glass
Das Alpenhaus Deli in Boise was a treat. Robin and I both had a Reuben, German Potato Salad and some Split Pea and Ham Soup (It’s 23 degrees outside!) The sauerkraut on the Reuben was superb – liked the Allspice. And both of us rated the deli 4-Stars out of 5-Stars. You can find more on the Reuben Sandwich at the following posts on this blog: History of the Reuben Sandwich, The Reuben Sandwich Challenge and Rachel Sandwiches for Lunch (Yes, there is a difference between a Rachel and Reuben sandwich!)
They are located at 1340 S Vista Ave, Boise, ID. They are open Monday-Friday: 10.00 a.m. to 6.00 p.m. and Saturday: 10.00 a.m. to 4.00 p.m. Seating is limited, but their take-out service is good. They do not, however, “… *not* take reservations or phone-in orders.”
Their menu changes weekly and the menu can be found on their website, listed above. For this week, here is a Weekly Menu Sample.
“Das Alpenhaus Deli is a luncheonette. This means that we serve a single daily hot special for lunch, served until it’s gone. If we have either run out, or you aren’t a fan of that day’s special then we also have daily soups and make custom sandwiches. It is a rotating menu and every week will differ from the previous week’s menu so be sure to check this page for the current menu. You can also find the menu on our facebook page, where it will be posted every weekend. Guten Appetit!
Das Alpenhaus Delikatessen is the Treasure Valley’s one and only German deli and market! From Beer and Wine to Europe’s finest assortment of chocolates, we pride ourselves in having the widest variety of German, Austrian and Swiss products that Boise has to offer. Our rotating lunch incorporates some of the area’s most popular dishes. Ranging from Käsespätzle to Wiener Schnitzel, there is sure to be something to satisfy your hunger.
Owners Jamie Webster and Greg Hanson opened the doors to Das Alpenhaus Delikatessen in October of 2016 and fulfilled their life-long dream of bringing a piece of the beloved Alps to the Boise area. Having been raised in a German family, the germanic culture has played a tremendous role in Jamie’s life. His love for the area was solidified when he spent an extended period of time living Thüringen, where he mastered the German language and gained an abiding love for the culture.
Many years later, Jamie and Greg are happy to share their love of Germany, Austria, and Switzerland with you. Whether you grew up in beautiful Germany, Austria or Switzerland *or* are simply looking for some great chocolate, it is their hope that Das Alpenhaus Delikatessen will have you feeling right at home. [Their Website]
I’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”
Yes, congratulations to Skip and Melinda Smyser for 35 years of marital bliss! A great party at their restaurant in Boise, Capitol Cellars – a 5-Star establishment! (There is a permanent link to their restaurant in the sidebar.) Great party with some 30 year old wines that have aged well, just like the marriage. An interesting point – Skip Smyser was an Idaho State Senator for several years and many of the dishes served are of political slant. Check their menu on the site for some names. “Featuring Prime Rib six nights a week, our dinner menu is all about Idaho cuisine. You’ll be sure to find that almost every product is sourced locally.”
We’ve not been out to Parma Ridge Winery and Restaurant for their Friday Happy Hour until last night. Glad we went. They are very busy, so if you have a crowd of more than four, it’s best to call ahead. The patio is open and a large part of it is covered.The menu may also be somewhat different than the Saturday or Sunday Brunch menus. Check the link above for the available menus or look at This Weekend at Parma Ridge to see the menu varieties for at least one of the weekends. Whenever you go, and I highly suggest this 5-Star winery and restaurant, you will be treated to some awesome wines and definitely some awesome food as prepared by Chef Storm and Sous Chef Megan. The Staff in the restaurant has grown! They have added Sous Chef Megan and service Staff. Our server Tammy was excellent. Thank-You! Here is some of the Happy Hour food that was at our table. We did not eat all of this as Fred and Dottie Christensen joined us. Good to see friends there. Enjoy! We did.
We did have wine. A wonderful blend of Cabernet Sauvignon and Merlot that paired wonderfully with asparagus. (Robin tried the newest rage of vanilla ice cream in red wine. She tried it with this blend. Wasn’t bad! If you like Guinness and Ice Cream you will probably like this.) And then we had some –
2015 Chardonnay, $16.50
Fargo Farms – Snake River Valley
Everything you would expect from the terroir of the area, this dry Chardonnay is made with Chardonnay grapes from Fargo Farms and a touch of Gewürztraminer from Parma Ridge Vineyards. This wine has been created to preserve the intense flavors and aromas without any manipulation. Hints of grapefruit and rosemary compliment the tart finish to be enjoyed any time of the year.
2015 Dry Riesling, $16.50
Fargo Farms – Snake River Valley
Made with 100% Riesling, this dry wine features melon with citrus notes and touches of honey crisp apple. This smooth wine is a perfect complement creamy pasta and sharp cheeses. This also pared very well with asparagus. Hard to find a wine that pares well with asparagus or artichoke and maybe avocado.
Such a great evening at the winery and restaurant. Definitely 5-Stars!!!
On Tuesday, June 28, we visited Juniper, on 8th Street and we were delightfully surprised. It reminded me a lot of the Cloud 9 Nano Brewery and Pub Review. Essentially the same type of floor plan but an extended menu from Cloud 9. Both are very deserving of our 4-Star rating. We will most likely to return to Juniper, as the staff was delightful and the food awesome. There are some other items on the menu that we want to try. Here are some photos from today’s visit. They had a special soup today, Ginger Carrot Soup, and they gave us a sample. Spicy. Candied ginger. It reminded me of a tomato soup. That texture and “after taste”. Good. Cheers!
It was great to see the new Mobile Market at the Boise Farmers Market this past Satrurday. And to meet and talk to Tamara Cameron, who operates the Mobile Market for the BFM, Boise Farmers Market. (See their permanent link as listed in the sidebar.)
The vehicle really seems to be well designed and can carry a good supply of farm fresh produce to the community and to those who can not make it to the market for some reason or another. IMNSHO, this is a huge community service!
I would be remiss if I did not mention some of the organizations who sponsor and assist in the program and have supplied the vehicle, produce and services – Boise Farmers Market, Idaho Womens Charitable Foundation, City of Boise, St Luke’s Hospital, Eat Smart Idaho, Boise State University and University of Idaho Extension to name a few. There are more.
Really a good visit. Good burgers, some of the best succotash I have ever eaten, some of the best shrimp and grits and good selection of beers and wines. Nice interior – different but friendly. Great interior design and artwork, including the lighting. Ww would definitely go back. Here is their inportant information – St Lawrence Gridiron Boise Website, Downtown Boise, ID, 705 W Bannock St,(208) 433-5598. Monday – Thursday, 11 – 11, Friday 11 – Midnight, Saturday 9:30am – 12am, Sunday, 9:30am – 9pm, Brunch On Weekends 9:30am-2pm. A great patio area weather permitting. They do their own smoking of brisket and turkey and I hear it is outstanding. They also try very hard to source their products locally. Definitely a really good bistro in downtown Boise. 4-Stars and well wworth the trip. Here are some photos of our visit. Enjoy!