Click here for a video interview with Shelley Spurlock

Growing up on a white bread American diet, the closest my family got to cooking with herbs was stuffing a Thanksgiving turkey.  Thanks to our Culinary Instructor Sylvie Ryan, however, I’ve gained a deeper appreciation for the difference that herbs can make in everything from appetizers to desserts.  And if you’ve ever tasted the wonder that we call our Apricot Cornmeal Sage cookies, I don’t need to convince you that herbs in dessert are just as tasty as they are in turkey stuffing.  I was reminded of this fact just the other day when I came upon a demo hosted by Shelley Spurlock, who you may be more familiar with from our Produce Department.

Shelley’s produce credentials give her a first hand experience with a variety of herbs, many of which come to us from our friends at Purple Sage Farm in Middleton, Idaho.  And while Shelley loves to use herbs in her salads (a topic worth its own blog post), she also loves herbal tea infusions.  Among her favorites are basil and mint sun tea and basil-infused lemonade.  Admit it…you want to party with this woman.

At one of our recent Demo Counter events, Shelley baked several delightful batches of Lemon Rosemary Butter Cookies, featuring rosemary from Purple Sage.  While Shelley is more used to cooking with herbs, she describes baking with them as “a different type of magic’.  It certainly is when she is involved.

Here is the recipe Shelley followed, for which she credits the April 2008 issue of Vegetarian Times.  Let the magic begin!

Ed and Debby Wilsey have been taking good care of their 11,000 acre spread just south of Marsing, Idaho.  In January 2011, the Owyhee Conservation District recognized their efforts by presenting them with the “Conservationist of the Year Award” for doing what Ed would no doubt say just comes naturally.

If you think the notion that ranchers make the best stewards of the land is a conceit of the Old West, you probably haven’t met Ed and Debby Wilsey of Wilsey Ranch.  The Wilseys are part of a collective of Idaho and Oregon ranchers known as Homestead Natural Foods, and a number of years ago they made the fateful decision to turn their backs on commodity feed lots and go back to running cattle the way their grandparents did: starting them and finishing them on grass pastures, without hormones or antibiotics.

While the primary business and lifestyle rationale for the ranchers of Homestead Natural Foods was producing a healthier, better tasting product, they also believed that raising grass-fed beef was better for the land — and Ed Wilsey still remembers his granddad’s advice: “Take care of the land, and it will take care of you.”

Ed and Debby have been taking good care of their 11,000 acre spread just south of Marsing, Idaho; and in January 2011, the Owyhee Conservation District recognized their efforts by presenting them with the “Conservationist of the Year Award” for doing what Ed would no doubt say just comes naturally.

The following content was taken from a press release issued by Diane French, a soil conservation technician with the Natural Resource Conservation Service, who presented a slide show about Wilsey Ranch to a gathering of fellow ranchers at the Owyhee Conservation District annual banquet in Marsing.

Ed & Debby Wilsey of Homestead Natural Foods

Sixth-generation cattle ranchers Ed and Debby Wilsey have made ranching a way of life for over 30 years. For the last 16 years, the Wilsey Ranch has been located along McBride Creek, twenty-five miles south of Marsing off Highway 95. Their ranch includes 975 acres of grass pasture, 280 acres of hay ground, and a BLM grazing allotment of roughly 10,000 acres. On average, the Wilseys run between 250 to 300 head of livestock, including 150 cow/calf pairs, 75-100 yearlings and replacement heifers, horses and an assortment of hogs.

Over the years, Ed and Debby Wilsey have upheld a vision of sustainable land stewardship.  Wildlife such as antelope, deer, sage grouse, quail, rabbits and birds of prey seasonally migrate or make their home on the Wilsey Ranch. Two large irrigation reservoirs contain fish and migratory waterfowl, and shore birds are frequently seen stopping for a meal or rest. Diverse species of native wildflowers can be found in several lightly grazed pastures, contributing to the health of native pollinators. In conjunction with the Natural Resources Conservation Service and the Owyhee Conservation District, they have incorporated several conservation practices into their ranching and hay farming to improve on their overall resource management system.

Bill & Carol Gale, fellow Homestead Natural Foods ranchers

Historically, over 150 acres of hay fields with 3 to 8% slopes directly above McBride Creek were flood and furrow irrigated with open ditches. Wheel line sprinklers were installed on seven hay fields, of which four of the fields are gravity fed from one of the two storage reservoirs. An additional 14-acre hay field was converted to gated pipe. By using a complete Irrigation Water Management system they have increased irrigation efficiency by 35-40% and significantly decreased irrigation induced soil erosion. Reduced tillage and direct seeding of their hay fields help to sustain healthy soils and decrease energy use.

Folks gathered at the Marsing American Legion Hall for the awards banquet honoring the Wilseys

Grazing management, lack of water, and poor water distribution had been a concern of the Wilseys for many years. Some of the pastures and rangeland were forage depleted, under-utilized, contained numerous noxious and invasive weeds, and needed to be restored to a higher quality feed/forage balance. To address these resource concerns, Ed and Debby began a pest management system in an effort to control White top, Canada thistle, Scotch thistle, and puncturevine. They seeded over 100 acres, installed more than 3,000 feet of cross fencing in four pastures, and applied nutrient management. In addition, the Wilseys implemented a prescribed grazing system on the entire ranch. They combined efforts with BLM and developed four additional springs and a livestock pond on their grazing allotment to better distribute their livestock, graze areas of the range that were previously under-utilized, and relieve grazing pressure on parts that were being over used. Currently, the Wilseys are developing an existing livestock well to better distribute livestock water throughout their established pastures. The project includes installing a solar/wind powered pump, 3 ½ miles of livestock pipeline, numerous troughs with wildlife ramps, and a large, insulated storage tank.

The next generations: Ed & Debby's daughter and grandaughter

Six years ago, the Wilseys decided to raise cattle the way Ed’s granddad did: exclusively grass fed with no hormones or antibiotics. Raising natural beef and pork has positioned the Wilseys into a growing market of natural, local, and ‘Idaho Preferred’ agriculture. In 2009, the Wilseys formed a co-op with four other local ranchers and farmers, ‘Homestead Natural Foods’. Their collective efforts currently serve a number of Treasure Valley stores and restaurants including the Boise Co-op, Red Feather Lounge, Bittercreek Alehouse, Bar Gernika, Donnie Mac’s, Brick 29, and Bon Appétit at the College of Idaho. In 2010, the co-op expanded, adding clientele in central Idaho, including The Local Dish in Twin Falls as well as Smiley Creek Lodge, Segos, and Galena Lodge in Sun Valley. Ed and Debby Wilsey still carry on a conservation legacy — as Ed’s granddad always said, “take care of the land and it will take care of you”.

Click here for a video of Diane French's presentation

Congratulations to Ed and Debby Wilsey on behalf of the Owyhee Soil Conservation District and NRCS Marsing FO.

Like any sustainably raised animal, the key to quality and taste is not just genetics but the quality of the pasture it’s raised on. In the case of Robbins Family Farms, that pasture was developed following the wild turkey mentality (please note lower case “w” and lower case “t”).

Once again, the turkeys flew off our shelves over the holidays – especially our locally-sourced birds. Which got us to thinking: when it comes to price per pound, sustainably raised turkeys are a bargain protein source any time of the year, so why not carry them for the other 10 months besides November and December? Therefore, starting this week we are stocking our shelves with free-range, antibiotic and hormone-free turkeys from Robbins Family Farms in Melba, Idaho.

The Robbins’ Family Farms adventure in turkey raising began three years ago with 20 birds in their basement, as daughter Lancey tells the story. “Eventually they became so big that my dad built a turkey shelter out back,” she recalls. “The next year we decided to raise 50 turkeys, and our friends and family were so impressed with the taste and quality that we sold them all. We now have over 500 turkeys.”

Robbins Family Farms gets their turkeys as day-old chicks from either Meyer Hatchery in Polk, Ohio or Janssen Hatchery in Zeeland, Michigan. They raise what are known as the Nicholas strain of Broad Breasted White Turkeys. “They’re called the ‘Cadillac’ of turkeys,” says owner Jeffrey Robbins, “but we raise them like wild turkeys from chicks to mature birds.”

Like any sustainably raised animal, the key to quality and taste is not just genetics but the quality of the pasture it’s raised on. In the case of Robbins Family Farms, that pasture was developed following the wild turkey mentality (please note lower case “w” and lower case “t”). Robbins Family Farms allows their turkeys to roam their pasture  and feed on vegetation that they would find in their natural habitat – which is pretty much what the farm is.

“Our pasture was planted with Pennington’s Wing Master Wild Turkey Mixture, which includes millets, grain, sorghum, buckwheat, chufa, white clover, and prairie grass,” says Jeffrey. “In addition, we also planted Pennington’s Rack Master spring mix, which includes soybeans, iron clay cowpeas, buckwheat, sunflower, sorghum, and a little sweet corn to create an abundant food source and excellent cover for not only turkey but also deer, dove, and quail. All seeds are guaranteed GMO-free to ensure you get the most natural product we can raise from feed to final turkey. The birds enjoy free range with multiple fresh well-watering stations they can enter at their leisure.”

Elisa Jordan and Jeffrey Robbins...and friend

Robbins Family Farms turkeys are processed at a high-quality, state-inspected facility and delivered to the Co-op fresh, local, and ready to eat. No additives or preservatives are added at any point during processing. “We basically pamper our birds and allow them to exercise, eat, forage and live on pasture like a wild turkey would – which means a more natural and healthy bird,” says Jeffrey. “You’re sure to taste the difference.” We’re looking forward to that experience.

Opening any new business in 2009 took an act of courage, especially when it came to launching a new culinary enterprise in downtown Boise during the winter of our discontent.  But whatever doubts Dan Balluff may have entertained, I was too enthralled with his concept and personal narrative to believe in anything other than the success of City Peanut Shop.

I have a very clear memory of my first meeting with Dan Balluff.  It was October 2009, just before he opened City Peanut Shop near the corner of 8th and Bannock in downtown Boise.  We were unloading 2,500 pounds of nuts off a delivery truck and wheeling them into his shop on dollies.  I recall that one of the boxes was damaged in transit, and I’m pretty sure I made a dumb joke about the possibility of setting off a squirrel riot.

Opening any new business in 2009 took an act of courage, especially when it came to launching a new culinary enerprise in downtown Boise during the winter of our discontent.  But whatever doubts Dan may have entertained, I was too enthralled with his concept and personal narrative to believe in anything other than his success.  More than a year after unloading those boxes of nuts, I’m pleased to say that my confidence has been more than vindicated.  City Peanut Shop is becoming not only a much loved culinary fixture of downtown Boise, but one whose reputation for putting out some amazing product has been steadily growing through Dan’s active participation in local marketing efforts, such as Think Boise First, and through social media propelled word-of-mouth.

When Dan left the cubicle jungle of corporate America, his idea for a “second act” was inspired by his memories of the Planters Peanut Shops that sprung up across America in the years between the 1930 and 1970.  As the City Peanut Shop website tells the story, “As a child, Dan Balluff visited the Peanut Shop in Lansing, Michigan with his parents, who patronized the shop during their own childhoods. With a strong desire to help make downtown Boise more eclectic, and encouraged by his father to build a shop that would create this experience for a new generation, Balluff has stepped out of his cubicle, left airport security lines behind, and opened City Peanut near the corner of 8th and Bannock Streets.”

From a culinary perspective, Dan would have been forgiven for cashing in on the “nostalgia factor” of the old peanut shop concept — which is not to say that he hasn’t worked hard at paying homage to decades of tradtional nut roasting techniques.  What has made City Peanut Shop such a delight, however, is Dan’s innovative spirit.  You can be pretty sure, for example, that Dan’s childhood nut shop didn’t sell garam masala Virginia peanuts, let alone Hippy Munch.  Teaming up with local designer Glenn Rummler, Dan has created some lively iconography around his roasted nuts and mixes, and it’s impossible to escape his shop without being accosted by Mr. Balluff, samples in hand, with, “Hey, I’ve been experimenting with something new — see what you think of this!”.  After all, it was Dan who introduced this West Coast Yankee to the Southern delicacy known as boiled peanuts.

Local Sweetheart is dedicated to Dan's late sister

Dan has also been a champion of other local food brands.  As the City Peanut shop website proudlyl proclaims, “We believe that a strong downtown core is vital to the health of a community. City Peanut supports other local companies. We carry a variety of locally made products like Dorothy’s, The Rocks bottled water, and glass from Sustainable Futures, and will add more as we grow. We have established direct relationships with nut growers and suppliers so we know where our products come from. We strive to sell local whenever possible and we re-use and recycle whatever we can. Our roasting, popping and corn-treat equipment was manufactured in the heart of the American Midwest. Our goal is to help make City Peanut and downtown Boise a destination for locals and visitors alike.”

Dan’s values as a local food provider, as well as the quality of his products, are the reasons that Boise Co-op is proud to acknowledge him as a Local Hero, and why we stock the shelves of our Grocery Department with City Peanut Shop goodies.  We also look foward to working on some joint culinary events together.  Craft beer and nuts, anyone?

Click here for a video with Matt the Beer Guy discussing the potential for beer and nut tastings.

Stroopwafel, literally “syrup waffle” in Dutch, is a cookie that has a history going back to Gouda, Holland since 1784

Gouda, we thank you!

When it comes to sage advice, everyone can use a Dutch Uncle now and again.  And when it comes to Deli delights, few people can play that role as convincingly as “Our Man in Deli”, Todd Giesler.  In today’s post, Todd shares one of his many sweet secrets: Stroopwafel cookies from local baker, Touch of Dutch.

Touch of Dutch Stroopwafel Cookies are one of many local products that the Deli is proud to offer. Talk about a “Cottage Industry,” Touch of Dutch is a one person production, same person delivery, one….you get the idea. Jeanne Boitano has been the smiling face of all things Touch of Dutch for us, and brings us such a delicious, one-of-a-kind sweet idea!

Stroopwafel, literally “syrup waffle” in Dutch, is a cookie that has a history going back to Gouda, Holland since 1784 (Co-op cheese lovers know that Gouda is the origin of such wonderfully aged cheeses). A waffle-print soft cookie forms the top and bottom, and a caramel center is the “coup de grace“. Round, and just wide enough to fit over the top of a coffee cup, the idea is to place one on top of your steaming cup of java and let the syrupy center warm to a consistency that will send your palate to its happy place!

This is another local product that has SUCH a loyal following among our Co-op customers.  Those who already enjoy them probably aren’t pleased with me sharing this little secret since demand is already about even with supply (I never was much good at keeping secrets).

Jeanne packages her Stroopwafels in a clear wrap with paper top, so you can see all the goodness awaiting you. She wraps them in either singles or a pack of six if you feel like sharing.  The single pack would easily fit into a deserving someone’s stocking, and the 6-pack would make your “Deserver of the Year” very happy. Look for them up at the Espresso Bar register, and/or by the display of Deli Bakery brownies and croutons. Good job, Jeanne!

The milk in glass bottles is back!!!

Cloverleaf Creamery is a family-owned farm out of Buhl, Idaho.   As weather permits, the farm is home to roughly 70 cows, all 100% pasture raised registered Holsteins.  The cows are always pampered and given the best possible feed and care.  Every one of them has a name!  Because of the care and consideration given the animals, the Cloverleaf cows live and milk well into their teenage years.  Lots of pride is taken in this family run operation.

Milk is always hormone and antibiotic-free.  Whole milk is non-homogenized with a cream top!  Delicious and good for you, good for the cows!!!

New Happy Baby Organic Puffs are now available at Boise Co-op! Happy Baby is committed to making baby food as healthy and delicious as homemade with the essential nutrients needed for optimal growth and development.

Available in 3 flavors: Apple, Banana & Greens.

USDA certified organic! Half the sugar of the leading brands!

“The only organic alternative to Gerber and Beachnut Puffs”

For more information, please visit http://www.happypuffsfood.com

Shop Conscious. Shop Local. Shop Boise Co-op.

Alderspring Ranch Grass Fed Beef is:

One of the main reasons they enjoy raising their own food is they trust it to be safe.  It even has benefits such as better nutrition and better flavor.

• They feed their cattle nothing but green grass and grass/alfalfa hay. The cattle never see a feedlot. They are truly 100% grass-fed and grass-finished providing you with the health benefits documented from grass fed beef.