The Boise Co-op Produce Department has the distinct pleasure of introducing you to one our beloved local vendors, Global Gardens, purveyors of some of our favorite “pesticide free/conventional” lettuces located along the back, north wall of produce. Global Gardens Farm is a cooperative of Somali Bantu and other African refugee growers operating on 22 acres in Star, ID.  The Boise Co-op is uniquely situated and equipped to provide shelf-space for just this type of smaller-sized produce vendor; our intimate stature compared to that of larger, chain-style grocers provides us the flexibility to work with a small, independent outfit such as Global Gardens:

Global Gardens is a program of the Idaho Office for Refugees. The Office “sponsors refugee agriculture projects at 8 locations in Boise, Eagle, and Star providing garden/farm space for around 100 refugee families as well as training in horticultural production and marketing.”

The intentions of the program benefit not only the refugee families, but also our community and world. By cultivating local food networks grown in the organic spirit, we expend less fossil fuels bringing products to market. “At Global Gardens Farm each family receives land, equipment and training enabling them to build capital and knowledge [in order] to one day start their own farm business.” Local family farms are the key to the new local aesthetic that is defining the local food moment of which the Boise Co-op is a major part. 

By purchasing produce from Global Gardens we not only support a local farm, reducing fossil fuel use, but we are directly supporting refugee families in pursuit of their integration into American society – diversifying and enriching our local community in general. The support of the Boise Co-op, working directly with the produce department enables the refugee farmer to gain entrepreneurial skills that are transferable to many jobs, helps them to improve their English and western communication skills while allowing them to spend quality time with their families and communities.

Global Gardens is also seeking land to farm that is closer to Boise. They are looking for property that is available for at least two years, one acre or larger, and has irrigation water. We support their endeavors and hope that others will also help to grow our community – please contact the Refugee Agriculture Coordinator at the Idaho Office for Refugees if you can help.
 

 Currently we offer various lettuces grown by Global Gardens in our “pesticide free/coventional section” along the back, north wall of produce. Get them quick as our local lettuces season is fast approaching an end judging by the heat we’ve been experiencing recently.

Enjoy this heat, and get ready for local melons and grapes!

~Douglas Bolles

It is an exciting time in produce right now. Our long wet Spring has yielded a beautiful array of both organic and pesticide-free local lettuces from our local growers: Peacefully Belly, Global Gardens, & City Gardens.

Look for  a number of varieties of local organic lettuces featured in our organic green corner by Peaceful Belly: Deer Tongue, Oak Leaf, Butter, as well as standard Red and Romaine.

Also, experience the beautiful pesticide-free lettuces along the north wall of the produce dept. grown by Global Gardens and City Gardens. They are a treat, and are less expensive than their organic counterparts:

These organic Mustard Greens produced by Peaceful Belly have a delightful “sharp” flavor that adds a wonderful accent to a salad – I just like to eat them sans-dressing, in the raw! 

They are gorgeous too!

Do try this speckled Trout-Back Romaine grown by Marty at City Gardens as the main component in a salad, or as a part of your picnic fixings. It’s gorgeous.

As we move into summer proper these cooler weather items will disappear, so do take advantage now. The local season is on!

Enjoy,

&

In joy!

~Douglas Bolles

“Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds.”

So it went on Saturday, May 22nd, @ the Ram’s Stonehouse for the conclusion of the 3rd Annual Organic Homebrew Contest.  300+ brave souls endured lines and unseasonably cold weather to gather in support of our local brewing culture.  And a robust brewing culture it is.  Despite some setbacks and frustrations, winners emerged, strangers mingled, and locally-produced pints of flavorful ales found their purpose in the enjoyment and conviviality of the masses.  I applaud all who attended and proffer my congratulations to the winners and my gratitude to the sponsors, volunteers, and all those who made the event possible.  Cheers, ~m

Organic Amber:

 1st: Tom Figura – S’preme

2nd: Marvin Kinney – Jane Good”ale”

3rd: Derek Panzarello – Augustus Amber

Public Judging Organic Amber:

1st: Scott Carter

2nd: Rob Blenkinsop

3rd: (tie) Jeff Carter, Sam Davidson

Best-of-Show:

1st: Ander Sundell – Rye Saison

2nd: Scott Fuhrman – Idaho Pale Ale

3rd: Steve Dockter – Trippin’ Hippy Oatmeal Stout

Saison:

1st: Ander Sundell – Rye Saison

2nd: Scott Carter – Spicy Man Saison

3rd: Ryan Archabal – Sock Monkey Saison

Helles/Maibock:

1st: John Herbenson – Maybock

2nd: Rob Blenkinsop – Stella’s Helles

3rd: Jeff Hammel – My Oh Maibock

IPA:

1st: Scott Fuhrman – Idaho Pale Ale

2nd: Wes Getusky – IPA

3rd: Marvin Kinney – Gone Native

Blonde:

1st: Tom Figura – How many blondes?

2nd: Scott Fuhrman – Natural Blonde

3rd: Garrett Hirsch – Blonde

ESB:

1st: Nick Phillips – Let it Be ESB

2nd: Marvin Kinney – Evolutionary Simian Brew

3rd: Jeremy Wheeler – ESB

Oatmeal Stout:

1st: Steve Dockter – Trippin’ Hippy Oatmeal Stout

2nd: Eric Regner – Breakfast Stout

3rd: Corey Vaughn – Quakers Oat Stout

Sponsors:

• Bighorn Brewing/The Ram
• Boise Co-op
• Local BJCP judges
• Boise Bicycle Project
• Boise Community Radio
• Brew Connoisseurs
• Brewforia
• Beer Valley Brewing
• Flatbread Community Oven
• Bittercreek Ale House
• The Front Door
• Idaho Distributing
• Hayden Beverage Company
• Grand Teton Brewing
• Nampa Brewers Center
• Nikobrew.com
• Salmon River Brewing
• Brewer’s Haven
• Payette Brewing
• Craft Brewers Alliance
• Sierra Nevada Brewing
• Highlands Hollow
• Sockeye Grill and Brewery
• TableRock Brewpub
• Hop Union
• Wyeast
• Shepard Bros.
• Brewers Supply Group
• All of the volunteers
• All of the contestants

For the second consecutive year, Boise area brewpubs, alehouses, and beer-centric venues will take part in American Craft Beer Week.

This national celebration honors the small, local and regional craft brewers that have led a resurgence in brewing culture in this country.

Locally, the festivities unofficially start on Thursday, May 13th @ Sockeye Grill and Brewery from 6-9PM with the release of the Precocious Imperial Pale Ale.  Blues, Brews, and BBQ occupies Friday and Saturday, May 14th and 15th – the event takes place @ Boise Hawks’ Stadium and will feature the following ID breweries: Salmon River Brewing, Sun Valley Brewing, Grand Teton, Sockeye, TableRock, The Ram, and Highlands Hollow.

Also on Friday May 14th, starting @ 9AM, the Co-op will distribute maps and punchcards to the first 50 people (21+ with valid ID) to ask for them – the map shows the location of the four local brewpubs.  Throughout Craft Beer Week, each brewpub will feature a designated brew – stop in and have a pint @ each location during the week to have your card punched –

return your completed card to The Ram’s Stonehouse on Saturday, May 22nd after 5PM for a free T-shirt.

On Saturday, May 15th, from noon-4PM, the folks @ Solid Grill and Bar are christening the patio with brats, burgers, and specials on pints of ID craft beer – they have 11 draft handles that span the state.

American Craft Beer Week officially launches on Monday, May 17th @ Brewforia.  Join Rick from 6-9PM for an Extreme Beer and Cheese Pairing.

On Tuesday, May 18th, take your pick: Bittercreek Ale House will host a 5-course beer dinner, pairing locally sourced ingredients with locally made brews; Highlands Hollow will feature a 3-course brewer’s pairing menu as the Tuesday night special.

Wednesday, May 19th finds the action at The Ram on Parkcenter  - from 5-8PM, join brewers Kevin and Jake for tours of the brewery as they guide folks through the brewing process.  Check out special beer releases that evening, including: MaiBock, cask-conditioned Pale Ale, and oak-aged Dubbel Barrel Belgian-style Ale.

Thursday, May 20th, also provides options: The Front Door hosts Ninkasi for a Beer Dinner; or, join Josh and Lance @ Sockeye for a 5-course Beer Dinner; either way, both are sure to please.

On Friday, May 21st join the Rogue Nation @ The Melting Pot for a small plate pairing menu – fondue made with beer, accompanied by beer – yes, please.

Homebrewers unite on Saturday, May 22nd for the 3rd Annual All-Idaho HausBrau Challenge @ The Ram’s Stonehouse Banquet Center.  Starting @ 5PM, participate in a public judging of homebrewed Organic Amber Ales.  Following that, @ 6:30PM, enjoy BBQ fare, live music, a great raffle, and ales from around the state as we announce the winners of this year’s contest.

Craft Beer Week concludes on Sunday, May 23rd @ TableRock with a Brewing Basics Tour and Tasting.  Brewers Bob and Tim will guide groups through the brewing process, from grain to glass.  Additionally, throughout the week, enjoy special Happy Hours @ both Solid Bar and Grill and TableRock: Solid will feature $2 pints of ID brews; TableRock will release a different Pilot Batch Brew each day during Craft Beer Week.

Remember to celebrate Craft Beer Week responsibly, and I’d like to thank the Brewers Association for their support nationally of American Craft Beer Week, and Hayden Beverage Company for their support locally.  Cheers, ~m

Tim Sommer, Purple Sage Farms

Middleton, ID: tsommer@speedyquick.net

You may recall that this past fall, I attempted to peel an onion–that is, I considered our place in the world, assessing our impact upon others and the planet through how we live. If I came to any answer, it was to the idea of a strong and vibrant self-sustaining local community. That was where I could see hope. And it is exactly these ideas, heralding the local community as the solution, and disproving the myth of the tragedy of the commons for which Elinor Ostrom won the 2009 Nobel Prize in economics.

As a means of communicating the importance of our local community, I’m taking the produce blog on the road. My intention is bring our growers closer to you by showing you what they do, and who they are. So at this time, I’m pleased to introduce to you Tim and Tamara Sommer of Purple Sage Farms.

Purple Sage Farms in Middleton, ID is a Certified Organic producer of Herbs and Salad Greens. This family operation has been a certified organic producer for over 20 years now. In fact, Tim helped create the Idaho organic certification legislation with other local organic growers Nate Jones and Mike Heath. Purple Sage not only sells their greens to the Boise Co-Op, but also to local CSAs, outdoor markets, and local restaurants, such as the “just eat local” beacon, Bittercreek Alehouse.

The operation consists of 12 large greenhouses that are all planted and operated by hand. During the peak of their season, the staff consists of a crew of about 7–of course all but just a couple are family members. The farm is run as a sustainable closed loop system, growing not only the herbs in the greenhouses, but also growing grass upon which goats and sheep are pastured which environmentally balances the system. The animals help close the loop and put back into the soil what the plants remove, which makes Purple Sage a small family farm in the traditional sense, self-sustainable, where most of the family’s food is produced right there.

(the rosemary greenhouse felt like a lush garden even in early march!)

As I toured the farm, I was curious to know what made a farmer tick. Tim is an exceedingly interesting person. In each green house, he exuberantly fed me something right out of the ground. Baby Kale. Watercress. Chives. It was all wonderful and exotically complex. Sharp and tasty.

Tim fits no farmer stereotype with a degree in marketing from ASU and business background chasing million dollar marketing contracts in California’s Orange County. Despite all that, both he and his wife were Middleton High grads. I guess he just needed to see world. Though he and his wife were not high school sweethearts, they did eventually become romantically involved while living in the Seattle area. They married and returned home to Middleton, where they raised their three children. It was a sense of community that brought them back. And we are glad to have them as a part of our family. I know I certainly enjoy his hard work, and I think you should too! Try some of his greens, they are tremendous!

We’ll close with a  photo of Tim taken in his music room. That’s what he does for fun. He plays both American folk and Irish/Scottish traditional folk music both for fun at home and live around town with a band. And that’s Tim & Purple Sage, one of your local family farmers. Enjoy!

~Douglas Bolles

Although St. Patrick’s Day has passed, many claim March as “Irish Heritage Month.” That said, let’s explore a bit of the darker side of the heritage, taking pause to understand why the Irish Potato Famine occurred and why we should appreciate our local growers.  *Please note that our local, organic potato season is beginning to wind down. Don’t worry, they are planting more, but do take advantage of these great spuds while they last!*

Little, local farms have worries similar to those of industrial farms, but they don’t have the same risks involved compared to that of a monoculture system -(the growing of just one kind of crop in an area).  What “little” does well is diversity, probably because that is the only way to survive. A little of this, and a little of that and that’s how they try and stay balanced and insure themselves against loss. Of course no one gets rich this way. . .

The Irish potato famine was an example of a worst case scenario faced by a society built upon a monoculture. Because the potato was such a staple food for such a large number of the population, the Irish people faced starvation in the mid 19th century when large numbers of the potato crops failed due an infectious blight. Nature prevents a whole system from collapsing though genetic diversity. Humankind on the other hand has a tendency to breed out diversity by growing only those things that are profitable, durable, or inexpensive. This is what happened in Ireland. Due to the lack of genetic diversity, one pathogen devastated the one plant sustaining large numbers of the population. This is the risk of a monoculture system.

Some similar interesting lessons in the underpinnings of various past societies are noted in Jared Diamond’s recent book, Collapse. In one instance he showed  a “chain” of civilizations tenuously built upon one another by trading with each other for their staple foods and survival. And just like a monoculture, when one link in the chain fell, the whole structure was brought down! It’s a pretty scary book. Maybe not a good one for Spring. Better for the Autumn.

Of course our local guys are building diversity by planting what works in their area, and doing things that create a sustainable, closed-loop system. We are actually very lucky to have such great farmers growing the very best and healthiest foods just for us. We live in Eden. Truly, I hope you realize this!

Happy Irish Heritage Month from your friends in Produce where we always wear our green.

And take a look at the end of the winter citrus crop. It is outrageous!

~Douglas Bolles

No, I’m not talking about the produce clerks (the world knows I would be a the top of that list). Instead, I’d like to highlight a few varieties of nuts that are just wonderful right now. Everyone is going crazy for the local Carpathian Walnuts. They are easy cracking and as much of a treat as any of the other seasonal items we only are able to enjoy for the moment they’re here. Hurry! We are also featuring a local pesticide free water chestnut in our newly renovated commercial section along the north wall of produce, as well as a roasting chestnut displayed on our fruit table. Both are local, and are a seasonal treat.

Speaking of local: right now, all the potatoes, onions, and squash are local and organic. Two local farmers that need to be mentioned in this respect, are Nate Jones, and Mike Heath. They fill our chests through the winter with the stuff we need–squash and tubers.

As I think I mentioned in the produce monthly newsletter, it’s mulling spice and cider season! We have a cider crock mulling all through the holiday season. Stop and try a sample. It will add spice to your day. The cider we are featuring is from the local Williamson Orchard.

Have you ever included quince in your holiday recipes? It is a baking fruit which offers many fun, creative and delicious options…try it at your Thanksgiving celebrations! It is a local product, and many different recipes are available near its display on the fruit table. Also, you may find a variety of other recipes put together by employees and our Culinary Educator/chef extraordinaire Sylvie Ryan hanging in the new “Member Services” kiosk area near the front of the store.

After some adjustments, we are finally achieving our goals for the new coolers in terms of efficacy and attractiveness.  As always, we want your input. Let us know what you think. The idea with the old coolers was working only on one plane, the horizontal. These new coolers offer us the opportunity to also utilize the vertical plane. But there is definitely a balance between maximizing space and creating a beautiful environment that people enjoy and feel comfortable in. Take a moment and tell us how you feel about our new space.

Oh, and know that our best people are working on the issue of how to engineer the new product signs. That is step two, but it is definitely on our minds now. If you don’t understand the current “wacky” signs, let us know, and we will be more than happy to help you out!

Thanks so much for spending this time with us. Have a great week!

Your friends in produce.

~Douglas Bolles

October is such an Ogre. T.S. Eliot called April the cruelest month, but October must be the scariest, as there is something about The Fall that prompts me to consider the Darkness. I’m reading a very scary book right now by James Lovelock called The Revenge of Gaia: Earth’s Climate Crisis & The Fate Of Humanity. Coupled with another book by Geoffrey Miller entitled Spent: Sex, Evolution, and Consumer Behavior, one arrives upon the idea that we are nothing more than “tribal carnivores” living in a “sensual wonderland of marketing and status-seeking that we call the global consumer culture.” Geoffrey Miller employs evolutionary psychology to understand our behavior while James Lovelock shows us the results.

And it is scary! What is one to do? It is all so much. It’s enough to prompt one to throw their hands in the air and give up. These are the “true” Halloween monsters: climate change, fossil fuel consumption, disappearing bees, health and healthcare reform, energy production (Dams, Nuclear, Coal), water scarcity, garbage, waste, plastic, pollution . . .

How do we even begin to take this Ogre on? Perhaps an explanation from another Ogre could help. Consider this exchange from the film Shrek:

Shrek: Ogres are like onions.
Donkey: They stink?
Shrek: Yes. No.
Donkey: Oh, they make you cry.
Shrek: No.
Donkey: Oh, you leave ‘em out in the sun, they get all brown, start sproutin’ little white hairs.
Shrek: NO. Layers. Onions have layers. Ogres have layers. Onions have layers. You get it? We both have layers.
[sighs]
Donkey: Oh, you both have layers. Oh. You know, not everybody likes onions.

I like onions. Can you guess yet what we are featuring this week in produce? But before I get to those onions, let’s peel this one. What can we do about all of those problems? We are just trying to make a living, right? We are doing what is best for our family. How can we fix all of these different problems? Should we try? How do we even think about all these things?

There is a guy who has thought a lot about these things, and has come to the solution that by fixing food, we can solve most of these other problems as a consequence. Michael Pollan thinks that by by changing the way we eat, we could address climate change, be healthier, cut the cost of health care, and reduce our fossil fuel consumption. His big answer? “Eat food. Mostly plants. Not too much.” This and other advice about food is featured in his most recent book, In Defense Of Food: An Eater’s Manifesto. The Co-op Book Department has some of these available if you would like to investigate further.

The message I’m always shouting is “local, local!” And partly that’s because it’s fresh, but also because it is so good. Our local farmers are very good at what they do, and it is important to support that— for the benefit of our community and for the benefit of the whole world! It is not black and white, though. And remember, everyone peels their own onion!

And speaking of onions, we have several varieties now of local, organic onions.  Perfect to throw in the crock pot with a cut of meat from Boise’s Best Meat Department. Add some potatoes, carrots, and don’t forget the parsnips—they are so good, and local too!

Try the cipollini onions and shallots, too, for something new. I’m assured by a reputable source that caramelized onions on anything makes it better! Both of these would do well in a soup. And don’t be intimidated by food. If Thoreau can eat Purslane and Woodchuck, we can try a new onion to add some diversity to our diet!

I’m also pleased to announce the return of our local Williamson Orchard Apple Cider. It says “fall” like Snake River Melons say “end of summer.” They are gone, by the way, and it feels like summer is totally gone. too. We do still have some grapes and melons left, though. Get them while you can.

And remember:

Please eat your vegetables. It will make your mother feel good.

]]> http://www.boisecoop.com/peeling-back-the-layers/feed 0 http://www.boisecoop.com/the-produce-department-monthly-update-october http://www.boisecoop.com/the-produce-department-monthly-update-october#comments Thu, 01 Oct 2009 18:50:24 +0000 Doug Bolles http://www.boisecoop.com/?p=3206 What’s Coming Up In The Garden

October is such a scary month in produce. The ghosts of summer linger as fall begins to creep in. Summer is not quite dead yet, but we can see its funeral in the distance as the nights get shorter and colder and Halloween approaches. Produce is between two worlds in October. The summer produce will disappear somewhere about mid-October, but the Harvest is coming in. We are beginning to have the makings of a fall feast!

Take advantage of the last of summer. Enjoy Grapes from Mann Orchards, Melons from from Snake River and Rice Family Farms, too! Peaches, plums, nectarines— for just a little while longer. Our two local organic producers, Rice Family Farms and Peaceful Belly, are beginning to bring in the harvest. Look for their local succulent and sturdy greens, green beans, roots, and squash.

Roots and Squash. This is what you can expect. Lots of great organic potatoes are arriving from M&M Heath Farms, and lots of great organic squash from King’s Crown Organics. As the month wears on, you can expect organic northwest apples— just in time for your Halloween party! Enjoy this scary season and be sure to stop by produce for your tricks and treats! (Also, be sure to stop by Website frequently. We update almost weekly with the latest and freshest local produce news!)

Have a great Fall!

“Green” can be a touchy subject, I admit. But, the green that I want to share with you this week is a symbol of our unique community here in Boise, Idaho. It is the green that feeds us.

The late season lettuce crop has begun in earnest, and Rice Family Farms and Peaceful Belly have filled our Produce Department with a number of things that you should not miss! Lee and Gilbert Rice will be supplying us with a number of beautiful local lettuces for the next few weeks. Take your pick of a standard green, a delicious romaine, or a deep, gorgeous red. Do enjoy these local, succulent treats before they are gone for the season! Not bad work for a couple of plumbers.

Peaceful Belly is offering several sturdy greens that would make a wonderful addition to any soup or wilted salad. (Kale + bacon + green onion + mushroom = magic). Do realize that these are as good as it gets— these “locals” are the freshest, most colorful, best greens we carry all year. Take a moment and spend a little time with “Green.” It’s a touchy subject, so get in and touch!

Have you tried a Shelly Berry yet? Really? THEY ARE SO GOOD!!! Mann Orchard, who provide us with Shelly Berries, are also bringing in a number of late-season grapes. We have several of their red and green varieties. I’ve been told that the Irish Sweet Grape is exquisite with wine and cheese. Is there any Shakespeare left? Three weeks? There you go!

By the way, do you understand the Produce signage? There’s a trick that I want to share. If a product is banded with a yellow twist-tie, it means that the product is local and organic. For instance, both Rice and Peacefully Belly are local, organic farms (which means they are certified and comply with all USDA organic regulations), and so they have yellow twist ties. The signs above all of the products are also color coded. Yellow signs, like the yellow bands, mean local and organic. Green signs mean organic.  We also use a blue sign, which indicates produce of a local, spray-free quality. These folks cannot use the “organic” claim on their produce because they are not certified, but their products are nonetheless of an exceedingly high quality. Good local, spray-free items include much fruit, some peppers, cucumbers, and zucchini. Most often you’ll find these with our commercial produce. Poke around. You might find some unexpected gems!

Finally, I want to highlight a few more items before we begin to slip into squash and potatoes. We have begun carrying wild crafted huckleberries. These are Idaho! Give yourself a treat. Linger at the berry table. Also, don’t miss our local, organic carrots, radishes, turnips, yellow squash and and zukes. Buy fresh! Buy local!

Bye Bye.