Boise Farmers Market Drive-Thru Market Starts April 7, 2020

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 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

Boise Mobile Market

05June2016_1b_BFM_Mobile-Market_Flyer-GraphicIt 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.

Tamara Cameron shows me the inside of the Moble Market.
Tamara Cameron shows me the inside of the Moble Market.
Some produce that you might find in  the Mobile Market.
Some produce that you might find in the Mobile Market.
Entrance to the Mobile Market.
Entrance to the Mobile Market.
Look for thed Mobile Market in your neighborhood!
Look for the Mobile Market in your neighborhood!

Ultimate Grilled Burgers

‘Tis the season for that infamous burger. Here are some suggestions that you may like. Have fun with these. Most of the ingredients for the recipes listed below, can be found locally in Boise – Desert Mountain Farms for beef products, Acme Bakeshop for superb burger buns, Purple Sage and True Roots for vegetable products. If in Boise, check out the Boise Farmers Market.
3 Burgers Graphic

From Burgers Outdoor Grilling, here is the carmelized onion recipe.

Red Wine Caramelized Onions

Recipe adapted from Angie Mar, The Beatrice Inn, New York, NY
Makes 1½ cups

2 tbsp olive oil
1 lb (2 medium) yellow onions, thinly sliced
1 c Cabernet Sauvignon, divided
2 tbsp sugar, divided
sea salt and freshly ground black Tellicherry pepper

In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until translucent and lightly caramelized, 20 minutes. Add half of the wine and half of the sugar, and cook until the wine has reduced and the onions have caramelized even further, 6 to 8 minutes. Stir in the remaining wine and sugar, and repeat the process until the wine has evaporated and the onions have caramelized even further, 6 to 8 minutes more. Season with salt and pepper.

And here is one for Housemade Beet Chup, a sweeter condiment. Roasted beets are blended with apple cider vinegar for a sauce that gives the same sweetness as your typical bottle of ketchup but with a bit more tang. The beetchup – like the name variation? – sings when paired with a burger, cheddar cheese and good crunchy iceburg lettuce on a soft roll from Acme Bake Shop here in Boise. (They can be found on Facebook at Acme Bakeshop or at the Boise Farmers Market, every Saturday 9am – 1pm at 10th and Grove in Boise.)


Recipe adapted from Sandy Dee Hall, Black Tree, New York, NY
Makes 1½ cups

1 lb (2 medium) beets
1 tbsp olive oil
sea salt and freshly ground black Tellicherry pepper
5 tbsp apple cider vinegar
1½ tbsp sugar

Preheat the oven to 500º. Layer 2 large pieces of aluminum foil on a clean work surface and place the beets in the center. Rub with olive oil and season with salt and pepper. Crimp the foil to seal and roast in the oven until tender, 1 hour. Let cool, then once cool enough to handle, peel and quarter. Transfer the roasted beets to a blender with the remaining ingredients and purée until smooth. Season with salt and pepper.

How about a tangy sunchoke sauce? Turmeric-stained sunchokes add a bright tartness to this creamy sauce, already with a zing from hot sauce. Slather the pickled sunchoke sauce on a white bun that envelopes a patty topped with American cheese, lettuce and tomato.

Pickled Sunchoke Relish

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1 cup

½ c apple cider vinegar
1 tbsp sugar
½ tbsp sea salt
½ tsp coriander seeds
¼ tsp celery seeds
¼ tsp yellow mustard seeds
½ tsp ground turmeric
8 oz (4 large) sunchokes, peeled and roughly grated

In a small saucepan, combine all the ingredients, except the sunchokes. Bring to a boil, then pour over the grated sunchokes. Let cool completely.

Pickled Sunchoke Burger Sauce

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1¾ cup

1 c mayonnaise
⅓ c ketchup
⅓ c drained pickled sunchoke relish
2 tsp hot sauce
1 tsp sea salt
2 tsp Worcestershire sauce
1 tsp lemon juice
1 garlic clove, finely grated

In a medium bowl, stir all the ingredients together.

And if you are really into the Burger World and need to only make your own, here is a recipe from The Tasting Table, Homemade Burger Blend. Have fun!

Beef Burger Patties

Recipe from the Tasting Table Test Kitchen
Yield: Six 6-ounce burgers Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

1½ pounds beef chuck, cut into 1-inch pieces and chilled
½ pound beef brisket, cut into 1-inch pieces and chilled
6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled
sea salt and freshly ground black Tellicherry pepper, to taste
Vegetable oil, for greasing
Buns (Acme Bakeshop in Boise) and toppings, for serving

1. Using a meat grinder set up according to the manufacturer’s directions and with a medium die, grind the meats into a medium bowl. Using your hands, mix the meat until incorporated, then form into six 6-ounce patties. Season both sides liberally with salt and pepper.
2. Light a grill. Using tongs and paper towels, lightly grease the grill. Cook the burgers, flipping once, until charred and medium rare, 4 to 5 minutes per side. Transfer to a platter, assemble as desired with buns and toppings, and serve.

Spatchcock Chicken on a Char-Broil Grill

3April2016_1_New-CharBroil-Grill_BSU-CoverI have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]

The new grill by Char-Broil An American Gourmet Deluxe
The new grill by Char-Broil An American Gourmet Deluxe
The spatchcock chicken. The pepper is a combination of black, pink and green that I ground. Great flavors.
The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.
The plated dinner. Grilled Potato with Sour Cream Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots Green Peas Spatchcock Grilled Chicken
The plated dinner.

Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken
A good wine from Downton Abbey
A good wine from Downton Abbey

Does Diet Effect “The Heartbreak of Psoriasis”?

21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyAnd Robin has it and the infection drives her “nuts” sometimes! But she located this interesting article from Embrel, Psoriasis – Your Condition. “Plaque Psoriasis Is an Immune Disease; Treat It From Within.” In other words, modify your diet. Key word: Modify, Not eliminate. And do it slowly; One food group at a time or item within the food group; Not all at once. Looks like we will return to our high seafood diet and chicken diet, at least for a while. The last paragraph in this article is important and something to remember. And to let you know, we do not eat a lot of “Junk Food”. Maybe a burger once a month – Maybe! Here is part of an article from Embrel Do enjoy the information. If you have psoriasis, it might be worth a try. Good luck and Stop Scratching! (My Dad always said, “Home is where you can scratch where it itches!”)

Your Personal Elimination Psoriasis Diet

Here are eight foods and beverages that get mentioned often by people as possibly causing their psoriasis flare-ups. You might consider cutting them out of your diet one at a time to see if any have an effect on your symptoms:
Alcohol. “First and foremost, stop drinking,” Bagel says. Here’s why: Alcohol opens the blood vessels in the skin. When your blood vessels are dilated, white blood cells, including the T cells that are believed to be responsible for psoriasis, can sneak into the outer layers of your skin more easily — and you don’t need to be inviting more T cells. “Your psoriasis symptoms may worsen even if you’re a light-to-moderate alcohol user,” warns Chelsea Marie Warren, RD, a dietitian and certified wellness coach in Portland, Ore.
Junk foods. Psoriasis is an inflammatory condition. Junk foods tend to be high in saturated and trans fats and refined starches and sugars, all of which can promote inflammation. Another reason to avoid junk foods is that that they are high in calories with little nutritional value, and people with psoriasis often have weight problems. “If you have psoriasis, you have an increased risk of heart and vascular diseases,” Bagel says. “Being overweight adds to that risk.”
Red meat. Red meats contain a polyunsaturated fat called arachidonic acid. “This type of fat can worsen psoriasis symptoms because it can easily be converted into inflammatory compounds,” Warren says. Also include on your foods-to-avoid list: processed meats such as sausage and bacon.
Dairy products. Like red meat, dairy products contain the natural inflammatory arachidonic acid. “Cow’s milk is one of the biggest culprits,” Bagel says, because it also contains the protein casein, which has been linked to inflammation. Egg yolks, too, are high in arachidonic acid, so consider nixing them from your diet.
Nightshade plants. Some people report that consuming plants from the “nightshade family” — which includes peppers, white potatoes, eggplant, and tomatoes — exacerbates their psoriasis. These vegetables contain solanine, a chemical compound that has been shown to trigger pain in some people. “Certain patients believe that if you avoid these vegetables, you decrease your symptoms,” Bagel says. “I’m not so sure about that, but I’m not opposed to people trying it.”
Citrus fruits. Sometimes, an allergic reaction can cause psoriasis to flare. Citrus fruits, such as grapefruit, oranges, lemons, and limes, are a common allergen. See if eliminating them from your diet improves your skin. This prohibition includes their derivatives as well, such as lemonade or grapefruit juice.
Gluten. Gluten is a protein found in some grass-related grains, including rye, wheat, and barley. Researchers in Portugal found that psoriasis symptoms in some people with a gluten sensitivity improved after they avoided gluten in their diets. Studies are ongoing, but the idea of psoriasis patients benefitting from a gluten-free diet is still controversial, Bagel says. Even if it works, he adds, it’s not an easy diet to follow.
Condiments. Some people with psoriasis find condiments and spices to be their enemy. The ones that seem to cause the most trouble for people with psoriasis are pimento, cinnamon, curry, vinegar, mayo, paprika, Tabasco sauce, Worcestershire sauce, and ketchup. They’re on the no-no list because substances in these condiments can increase inflammation.
Although research has yet to confirm a direct link between what you eat and psoriasis flare-ups, you might find that your condition improves when you avoid one or more of these foods. Be sure to share what you discover with your doctor so you don’t miss out on any important nutrients.”

Boise Farmers Market Celebration!

05April2014_1c_Boise-Farmers-Market_Purple-Sage-BoothThe Saint Lawrence Gridiron, at 705 W Bannock Street in Boise, will be hosting a dinner spectacular for the Boise Farmers Market and The Idaho Center for Sustainable Agriculture tonight, Sunday, Oct 5. There are still tickets available and you may get them at the door. Or, for more information and to reserve your spot call (208) 345-9287. Tickets are $65.00 for a 5 Course Local Harvest Supper. Happy Hour starts at 4:00pm with dinner to follow at 5:00pm. See you there!

Boise-Farmers-Market-2014-Dinner-FlyerThe telephone number on the flyer is incorrect. The correct one is (208) 345-9287

Boise Farmers Market and the Annual Sustainable Agriculture Symposium

19July2014_1a_Boise-Farmers-Market_Acme-Bake-ShopWe were not in town last week, so I missed the market. But, I made up for it today. Wonderful green and yellow zucchini squash, fresh heirloom tomatoes, fresh Roma tomatoes, fresh Chesnok Red garlic, fresh arugula, fresh eggs and fresh, still warm Acme Bake Shop sourdough bread – I have two Muffulettas to make – there is a photo of the sandwich on the recipe at the link. Fresh spinach is probably done for the year – it’s too hot and the spinach bolts (goes to seed). Left-Click any of these graphics to see enlarged.

Some the the market area. The tent in the foreground is Meadowlark Farms, where I get my eggs.
Some the the market area. The tent in the foreground is Meadowlark Farms, where I get my eggs.
For thos of you who might be interested, this looks like a great symposium coming to the Nampa Civic Center this Fall. It might be a good thing to sign up for early. It is a very popular subject.
For those of you who might be interested, this looks like a great symposium coming to the Nampa Civic Center this Fall. It might be a good thing to sign up for early. It is a very popular subject. You can use the QR code on the graphic to register.