Speaking of green, you can get fresh wheatgrass year-round in our Produce Department!

So who was St. Patrick? Well, he was a 5th century someone of Roman/British heritage who was taken as a slave to Ireland when he was 16, but who had a religious calling and eventually escaped. He later returned as a Catholic priest to convert those who held him to a new way of thinking. He was also an early abolitionist and feminist. He died on March 17th of some unagreed upon year which is celebrated as his feast day. And all that was a long way of saying that we are supposed to wear Irish green that day, and perhaps eat Corned Beef and Cabbage. And we’ve got your organic cabbage!

The green is good though. It is a hint of what is really about to come. It is the kick off for another season of eating in the Produce Department. When the fresh spring produce begins arriving, it will be difficult to not swoon. The colors become so vibrant and our little produce section is transformed into a garden of earthly delights. Look for this explosion of color. It is on the way:

It is also a time for green shoots and new beginnings. There has been a desire on the part of our employees and members to get to “know” our local community of farmers better–to experience who they are, and what they do. This is my green shoot for this produce season. I’m going to take on the job of becoming your intrepid Produce Reporter. I’ll load up the kids on the weekends and we’ll get out to the various local farms and meet the people who grow the wonderful things that we eat all summer long. I’ll bring my camera and ask some of those questions that we’ve always wondered. These meetings will likely appear on the Boise Co-op website, but I will be sure and highlight them in the newsletter. It sounds like I have my work cut out for me. Who should we start with? I’m thinking Purple Sage.

As for your March produce month, be sure and sample things as they become available. You can tell when things are “happening” by their color. You will be amazed at how the produce changes over the course of this month. Try something new. One suggestion is perhaps an Irish stew with turnips and rutabagas. The broccoli is looking beautiful. Asparagus is going to happen this month and become amazing! Keep you eyes on fresh greens too. They get so good!

And I suppose there is that. . . how about a Caesar salad to go with your Ides of March? The Ides of March is the 15th, a day previously held as a festival day for the god Mars, honored with military parades, but now more well known as the day Caesar was assassinated. He ignored the warning. Let’s render unto Caesar a salad and get ready for a great season of spring produce.

So whether it comes in like a lion or lamb, enjoy March, and this new spring.

Be Well!

By Douglas Bolles, Produce Department Philosopher

A Year of Beer: March is All About the Stout!
by Matt Gelsthorpe, Boise Co-op Beer Guy

With St. Patrick’s Day falling on the 17th of the month, what better style exists for March but Stouts?!

Now, Stouts come in a number of varieties, each a slightly different interpretation on the same theme: Dry Stouts, Sweet Stouts, Oatmeal Stouts, Export Stouts, American Stouts, Imperial Stouts. The one thing they all have in common is roasted barley - unmalted barley that has been kilned or oven-roasted at a high temperature, yielding a characteristic color and imparting distinctive flavors. These flavors include coffee and chocolate notes, roasted grain elements, even a bitterness resulting from the burnt character of the grain.

Originally, Stouts were known as Stout Porters in 18th Century London, referring to their fullness of body and higher strength. Though the name and the style lost popularity in London, Stouts found favor elsewhere in the Isles. Guinness, perhaps the world’s most popular maker of Stouts, finds its home in St. James’s Gate Brewery in Dublin, Ireland. The Dry Stout often goes by the moniker Irish Dry Stout to reflect this popularity.

Sweet Stouts remain primarily an obscure British style, whose name reflects a definitive sweetness that derives from the use of lactose, or milk sugar; thus, sweet stouts have been known as “lacto” stouts or “milk” stouts. Oatmeal Stouts are variants that utilize some oats in the grain bill to enhance the body, flavor, and mouthfeel of the finished ale, while Export Stouts seem to have an association with the Tropics and a bit more strength.

American Stouts tend to possess an increased hop presence and bitterness, but really fall all over the board. New American Craft Brewers have flavored their stouts with fruits, coffee, chocolate, vanilla, and any number of spices seeking unique and original flavors.

Imperial Stouts originally were brewed strong to survive the journey from England to the harsh climate of Russia and the Baltic states. This style oftentimes finds “Russian” attached to its name for this reason, and for the favor it found in the Russian Czarist Courts. Once again, modern American Craft Brewers have taken liberties with the style, brewing it to ever-increasing strengths, barrel aging it in used spirit barrels (bourbon is especially popular).

On a final note, expect the trend of Oyster Stouts to emerge in 2010. Traditionally, a Dry Stout pairs wonderfully with oysters, so someone decided to brew stout with oyster “juice” and oysters. I personally haven’t had one yet, but the day will come. The Co-op carries a number of Stouts in all varieties (with the notable exception of the Oyster Stout), too numerous to mention at this point. Skip the green beer and hoist a Stout this month.

Sláinte! ~m

]]> http://www.boisecoop.com/think-stout-for-st-patricks-day/feed http://www.boisecoop.com/idaho-hausbrau-battle-for-homebrewers-and-beer-lovers-alike http://www.boisecoop.com/idaho-hausbrau-battle-for-homebrewers-and-beer-lovers-alike#comments Sat, 06 Mar 2010 05:59:12 +0000 robin http://www.boisecoop.com/?p=5231

Get ready… the All Idaho Hausbrau battle is coming up, and we want your beer!

The mission of the All Idaho Hausbrau is twofold. For one, the contest helps put the hobby of homebrewing in a more public light. It is a hobby that is just as rewarding as it is fun. Being able to hold an event where the public gets to sample some of the best homebrew in the valley is a unique thing and we believe can serve help spread the hobby. The more homebrewers the better! (especially when the zombies come)
Secondly, our goal is to promote the use of organic ingredients in the hobby of homebrewing. We feel that as homebrewers, we have an intimate relationship with beer than most beer drinkers don’t get. We are just one step away from the grain in the field. When dealing with such primary ingredients we believe it is important to get the best possible ingredients. To us, this means using barley that has not been treated with industrial pesticides and herbicides. We follow this ideal and hope to make other homebrewers care about what chemicals have been used in the production of their barley.

Whether you are a homebrewer or simply a beer lover, we encourage you to partake in the Idaho Hausbrau public event, held at The Stonehouse this May. Sample great beer, eat great food, and voice your opinion about the beers you’ve sampled through an open public judging***

And for those homebrewers ready to undertake the challenge, here are the rules:

Eligibility

*Contest is open to all Idaho residents
*Beer must be brewed at home, commercially produced beer or “Brew on Premises” beers will not be eligible
*Contest is open to Contest staff, volunteers, judges (not allowed to judge a category they enter, safeguards taken), and contest stewards
*Each brewer may enter as many categories as they would like as many times as they wish

Entries

*Entry fee will be $6.00 for the first beer and $3.00 for beers thereafter
*Enter as many beers as you would like
*Entries into the non-organic categories must consist of three (3) 12 oz bottles
*Entries into the organic category must consist of eight (8) 22oz bottles, this large amount is what allows us to hold a public judging session (plus you get dinner and beers on the house!)
*To ensure anonymity during the public event all bottles must be capped with either silver or gold bottle caps, all markings must be blacked out
*Each beer must have a bottle ID label attached with a rubber band (no tape or glue)
*Swing top (Grolsh style) caps will not be accepted
*All labels MUST BE REMOVED to further help with anonymity

Entries are due before 5:00 PM on May 15 and can be dropped off at any of the following sponsor locations:

-Nampa Brewers Center
-Brewers Haven
-Brew Connoisseurs
-Boise Co-op
-The Ram (Boise location only)

All checks are payable to “Treasure Valley Organic Homebrew Contest” (TVOHBC to save ink!)

*All entries into the organic category MUST have an accompanying receipt proving the purchase of certified organic grain
*Organic entries MUST also include the recipe to ensure that at least 95% of the grain used was organic
*Entrants in the organic category MUST have current AHA membership for complete prize eligibility

Although hops do not need to be organic for a beer to be Organic (according to the FDA) 100% organic beers are encouraged

Categories

All beers will be judged according to their BJCP definitions, categories are:

*Non-Organic styles
*14B American IPA
*8C Extra Special Bitter/English Pale Ale
*13C Oatmeal Stout
*5A Maibock/Helles
*16C Saison
*6B Blonde Ale

*Organic Challenge (for the grand prize!)
*10B American Amber Ale

Organic grain availability

Organic grain are available quite a few locations around the valley, such as Boise Co-op, Nampa Brewer’s Center, Brew Connoisseurs and Brewer’s Haven . Boise Coop stocks the following (all organic):

Weyermann malting
-pils malt
-wheat malt
-rye malt

Briess malting
-2-row
-munich
-chocolate
-crystal 120
-crystal 20
-organic LME

In addition to these locations, there are plenty of on-line grain sources as well. Here’s a few to get you started:
www.breworganic.com
www.northernbrewer.com
www.morebeer.com

***Public event details

As mentioned above, the Idaho Hausbrau public event will be held at The Stonehouse in Boise, Id. 709 E Park Blvd, on May 22 2010. The event will consist of an open, public judging session of beers entered into the organic category. Following the public judging session, an awards ceremony will be held announcing winners in all categories. Food and Beer will be provided for those who pay the full entry fee.

*Admission to the event (includes Beer and Dinner) will be $10
*To participate in the public judging event, judging cards will be available for $5 and will entitle you
to 10-15 samples (depending on total number of entries submitted)
*Attendees are allowed to share a judging card
*Brewers who enter into the organic category will receive free admission to the event but will not be able to get friends and/or family in for free
*Doors will open at 5:00 and the open public judging session will continue until ~6:30
*Attendees who purchase both an entry fee and a judging card ($15 total) will receive one free raffle ticket, additional tickets will be available for purchase (proceeds donated to charity)

Judging

*Judging will take two forms, open public judging and closed door BJCP sanctioned judging
*Closed door BJCP judging will consist of all categories.
*First place (and maybe second, judge’s discretion) finishing beer in all non-organic categories will proceed to the Best of Show (BOS) round
*Judges will pick the top three finishers in the BOS
*All beers will be judged together, establishing a first second and third place finisher
*Open public judging will consist only of beers entered into the organic category
*All entrants will receive their judging evaluations by mail
*All decisions made by the contest organizer are final

Prizes

Prizes will be awarded for the following finishing places:
*First, second, and third in all non-organic categories
*First, second, and third in the BOS round (non-organic beers)
*First, second, and third in the BJCP sanctioned round of judging entries into the organic category
*First, second, and third in the open public judging
Grand prize will, among other things, include a chance to brew your winning recipe on the brew system at the Ram with the brew master, be available on various taps around town, and be entered into the GABF Pro-Am contest in Denver CO!

Shipped entries

Shipped entries can be shipped to:
Boise Co-op, attn: Ander Sundell
888 W. Fort St.
Boise, ID 83702

Make sure you do a bit of research on how to mail beer and be sure to pack it well!

Further information

For further information that is not included here feel free to contact Ander at andersundell@gmail.com

Thank you for your participation and good luck!!!

View our flier by clicking on the button below.

THE BOISE CO-OP IS STIRRING IT UP…
(And adding a pinch of salt)
With our NEW COOKING CLASSES!

Amazing teachers. Classes for all ages and experience levels. Transform everyday ingredients into spectacular dishes simply and affordably. Learn the value and benefit local agriculture, fresh and local ingredients. A variety of programs to meet your cooking needs and expand your culinary horizons. Fun, delicious, unique and informative HANDS-ON classes!

–Boise Co-op’s Culinary Education Program–
At the Pottery Gourmet Kitchen, 811 W Bannock, Boise

For registration, please call the Boise Co-op at 472-4500, or visit our Customer Service Booth. The Pottery Gourmet Kitchen cannot accept registrations for these classes.  All classes begin at 6:30pm unless otherwise noted, and usually run about 2 hours.  Cost is $40 for Co-op members and students, $50 for non-members.  Sign up early, as classes often sell out quickly.

March Classes

Gluten Free and Delicious!

-Wednesday, March 3rd-

Going gluten free? Have no idea what to eat, or how to make what you’re eating taste good? Come join us for an evening of gourmet gluten free cooking! Learn ingredient substitutions, deprivation-free recipes, and ways to make “living without” a positive thing! Sylvie, our Culinary Educator, and Caitlyn, our Gluten-Free Gal, are teaming up to bring you an evening of healthier choices and tricks of the trade. Who needs wheat when you have everything else?! See you there!

An Evening at a French Bistro

-Wednesday, March 10th-

Parlez-vous Français? Sylvie Ryan, Boise Co-op Culinary Educator (and long-time French teacher) will demonstrate classic bistro dishes with a modern twist while teaching you French culinary terms and vocabulary basics. Whether you’re fluent or have simply always wanted to learn a few French phrases, this wonderfully fun class promises an evening of Parisian-inspired delights! Come hungry—we have several amazing dishes on the menu!

Gourmet Pizza and Microbrews: A Celebration!

-Wednesday, March 17th-

It’s not delivery… it’s the most amazing gourmet pizza imaginable! From Italy to Chicago to New York to the famous Flamish style from Alsace, there’s no end to the delicious variations on America’s favorite food! This class will be insanely fun, with lots of unexpected toppings and unique flavor profiles, and just to make it extra awesome, we’ll be sampling some of the best microbrews in the region!

Julia Child’s Classic Bouillabaisse—Mediterranean Fish Soup

-Wednesday, March 31st-

The latest in our “All Things Julie” series, this class will explore her take on the quintessential Fisherman’s soup from the South of France. Truly a meal in a bowl, this delightful composition of fish, seafood, leeks, tomatoes and herbs from Provence is a favorite all around the globe. Culinary Educator Sylvie Ryan will walk you through every step of its preparation, while you sip complimentary wine! Later, you’ll finish the evening with La tarte au citron, a fabulous French Lemon Tart!

]]> http://www.boisecoop.com/january-and-february-cooking-classes-and-events-sign-up-now/feed http://www.boisecoop.com/driven-to-sustaina-world-record-breaking-journey-for-sustainability http://www.boisecoop.com/driven-to-sustaina-world-record-breaking-journey-for-sustainability#comments Tue, 23 Feb 2010 19:50:55 +0000 robin http://www.boisecoop.com/?p=5437

Cloe, Tyson, Ken and Patrick

Boise Co-op was recently honored with a visit by Driven to Sustain founders Tyson Jerry and Cloe Whittaker as they make their world record breaking journey for distance on alternative fuel in a van they’ve converted to run on waste vegetable oil (WVO). They stopped briefly at the store to refuel with vegetable oil, 80 gallons generously donated by Boise local Patrick Crow.*

Driven to Sustain is a non-profit project designed to educate environmental sustainability in schools and promote global environmental awareness in the media. As they travel, Tyson and Cloe are visiting as many sustainable initiatives as they can, learning about the very best practices in sustainable living. Meeting experts in climate change, education, the environment, sustainability, and the “green” movement, Tyson and Cloe are sharing what they learn with students in classrooms coast to coast. The van, nicknamed “The Green Machine” by some and “Veggie Van” by others, has taken Cloe and Tyson on their epic journey to visit every Province and State.  While Cloe and Tyson were in Boise, they were 82% of the way to the record- right now, they are on the way to NYC to break the current record and then will continue on to do a “Victory Lap” through Canada.

Follow them on their journey as they BREAK A GUINNESS WORLD RECORD FOR DISTANCE ON ALTERNATIVE FUEL! Visit their website at http://www.driventosustain.ca. You can also follow them on Twitter and Facebook as well for continuous updates of their journey and mission.

Want to help their cause? Your donations will help to provide environmental education in schools across North America and promote sustainable living in the media. The span of Tyson and Cloe’s success depends on the individuals, groups, and companies who support them. To donate, or for more information regarding donations, click here.

*Patrick will soon be selling his recycled veggie oil at Boise Co-op. Stay tuned for more details, but check out his website in the meantime to learn more about recyclable oil and purchase online: www.walkingjenergy.com

Cheers, ~m

The Produce Department has moved into the peak of winter citrus season. Right now you will find the best prices of the season on both bagged and loose organic navel oranges. Get them while you can! We also have a number a delicious organic citrus varieties available for you try. Check them out!

Apropos of nothing, did you realize that the Boise Coop is your only local source for organic tropical fruits? Can’t make it to Hawaii? Or, maybe you want to pretend like you are lost on an island for some strange reason, come see us for island fare. I don’t think the meat dept. has any wild boar, but the produce department stocks organic Pineapple, organic Mango, and organic Coconut most of the time. Make anytime an island paradise.

Also, try a young Thai coconut as an exotic drink:

We’d also like to recommend organic peanuts. A great, healthy snack alternative!

and finally,

IT’S NOT TOO LATE!

Enjoy!

~Douglas Bolles

Oxfam International: “The UN has described the Haiti earthquake as the worst humanitarian disaster in decades. After initial logistical challenges aid is now getting in. Each day Oxfam is able to reach more people.

We are now getting aid through despite immense challenges. Oxfam is working across seven sites supplying clean water, safe sanitation and temporary shelter to 92,000 people. Fifty tons of aid is to be flown in from the UK. However we still need your support to ensure aid reaches 3 million people in desperate need.

Our staff in Haiti are currently providing shovels and picks for local civil workers to clear rubble to search for trapped victims in Port-au-Prince, but the destruction continues to severely hamper aid efforts.

We have flown in 10 tons of water, sanitation, health and shelter equipment and have begun distribution, with 50 tons more on the way. Our staff of approximately 200 people in Haiti, including highly-experienced emergency specialists is supporting rescue efforts, assessing the damage, and responding with public health, water, and sanitation services to prevent the spread of waterborne disease.

Additional emergency specialists have been dispatched from the United States, United Kingdom, and Mexico, and we’re preparing to send additional stocks. Materials that will be sent include plastic sheeting and equipment for water distribution, purification and storage.

Haiti is the poorest country in the Western Hemisphere with 85% of the population living in poverty. Oxfam’s emergency response team for Latin America is based in Haiti, so we’re prepared with a public health, and water and sanitation team in Port-au-Prince, and are responding. We also have access to emergency supplies in Panama should they be required.

Oxfam has long experience in Haiti, and we’re rushing in teams from around the region to respond where our assistance is most needed.”

–Above text taken from the Oxfam International website, click here for more from Oxfam.

Thank you for your help.

Be conscious of what you consume!

Overfishing and other destructive practices are eliminating many of the fish species we currently consume - but alternatives exist and many fisheries are working to improve. You can make an impact, just by choosing one type of seafood over another.

Monterey Bay Aquarium’s “Seafood Watch” program was designed to spread awareness about sustainable seafood, guiding consumers and businesses to make conscious choices for healthy oceans.  Their up-to-date recommendations are science-based, peer reviewed, and use ecosystem-based criteria, indicating which seafood items are “Best Choices,” “Good Alternatives,” and which ones you should “Avoid.”

Seafood Watch raises consumer awareness through consistently updated pocket guides, website, mobile applications and outreach efforts.  With close to 200 partners across North America, including the two largest food service companies in the U.S., restaurants, distributors and seafood purveyors are encouraged to purchase from sustainable sources.

Vision of Sustainability

Seafood Watch helps to sustain wild, diverse and healthy ocean ecosystems that will exist long into the future.  Consumers and businesses are encouraged to purchase seafood that is fished or farmed in ways that doesn’t harm the environment. When there is scientific uncertainty, Seafood Watch errs on the side of conservation.

Why Do Seafood Choices Matter?

Nearly 75% of the world’s fisheries are fished to capacity, or overfished. Our seafood choices have the power to make this situation worse, or improve it. Seafood Watch recommendations don’t hinge on any single issue. Instead, they consider the fishery, habitat, species, management, and a host of other factors that affect each species. In this way, Seafood Watch offers a complete vision of sustainability.

How Does Seafood Watch Develop Recommendations?

A team of scientists research government reports, journal articles and white papers. They also contact fishery and fish farm experts. After a thorough review, sustainability criteria is applied to develop an in-depth Seafood Watch Report. All reports are reviewed by a panel of experts from academia, government and the seafood industry and are available on the website. From these reports, the seafood recommendations are created.

Visit the website for more information about the movement, a complete list of Seafood Watch recommendations, sustainable recipes, and much more!

Boise Co-op proudly adheres to the “Seafood Watch” recommended alternatives for our seafood offerings and has pocket guides available at the Meat Department counter.