June is a a month of possibilities and weather. The sun will shine and tease. It will rain and the hills will suddenly come alive. The best part are the green shoots popping up through the bacteria-filled soil, the flowering fruit trees, and the beginning of fresh local produce, abundant and available.
Celebrate June by filling your cupboards and enlarging your menu.
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Project Main Street construction, to improve and repair Main Street, will continue to effect traffic block by block. Traffic will be routed (northbound & southbound) onto Serenade Lane to Second St. north to 10th Street with cross streets open variously.
NourishMe and our fellow Main Street businesses will remain open throughout Project Main Street construction.
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New Product Alert
Balm of Gilead's Manuka Honey Deep Cleanser is pretty wonderful. It has a proprietary, therapeutic blend of natural, powerful odor-fighting proprietary infusion of New Zealand Manuka Oil, Australian Tea Tree, Australian Eucalyptus, Spanish Rosemary, Japanese Peppermint, and Israeli Dead Sea Salts.
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NourishMe's Delicious Book Club |
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The NourishMe's Delicious Book Club's current read is "Good Taste " by Caroline Scott. It's England 1932, and a writer travels across the country looking for good food much to her dismay, because, as we all know, English cooking wasn't so hot. What she discovers is a world of oatcakes, eels and junket, along with the loving repartee of her friends. Of course, this witty novel has a few twists and turns. We will meet at NourishMe on Thursday, June 13 to discuss the book and decide on our next book. Everyone is welcome to join us.
Happy reading (and eating) all.
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Weekly Farmers Markets
Schedule
Tuesday - Waterwheel Gardens
Thursday: Dolce Cabana and Ketones
Silver Creek Farm & Koehn Trout Farm;Itty Bitty Farms & Silver Oak Farm and Paradise Foods- weekly deliveries.
The Wood River Farmers Market will begin 9 a.m.-1 p.m., Saturday, June 8 through Oct. 19, and 12-4 p.m. Wednesday, June 12 in the Forest Service Park, in Ketchum and will run through Oct. 9
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COOKING + QUAFFING + READING |
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Edna Lewis’s recipe for asparagus is sneaky-clever, and more exacting than it looks: The trick is to wash the asparagus stalks a moment before you add them to the skillet, where a bath of foamy butter awaits.A tight fitting lid is essential, as it turns that small sprinkling of water into just enough steam to lock in the stalks’ color and cook it to crisp-tender perfection.
Lewis’s technique works equally well on other long, green vegetables, such as green beans and scallions.
For more classic Southern cooking, read "The Taste of Country Cooking" by Edna Lewis.
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Butter Steamed Skillet Asparagus and Spring Onions
by
Edna Lewis
Ingredients
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- 2 tablespoons unsalted butter
- 2 spring onions (or 4 scallions), white parts only, thinly sliced
- 1 pound asparagus, woody ends trimmed
- Flaky salt
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Directions
- In a skillet (with lid), heat the butter over medium heat.
- When the butter is foamy, add the spring onions and stir once or twice to evenly distribute.
- Rinse the asparagus under cold water, but do not dry, and immediately add the wet stalks to the skillet in a single layer.
- Shake the skillet a few times to coat the asparagus with butter, then cover the skillet and let the asparagus steam for 3 minutes
- Uncover and continue cooking until the asparagus is crisp tender and the onions are softened and beginning to brown, 4 to 6 minutes longer.
- Season to taste with salt and serve.
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This is not your mama's chardonnay. In fact, the 2018 Smith Madrone Chardonnay is special. On the palate, the wine delivers as promised. And then some. It is firm, crisp and full with a tasty finish. The overall impression is one of bright flavors, youthful vigor & superb structure. Treat yourself. Summer is on it's way. |
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Reading
"The Editor: How Publishing Legend Judith Jones Shaped Culture in America" by Sara S. Franklin is a little departure as a "food" book for us. But in her 50+ years in publishing, Judith Jones amazingly edited a who’s who of food writing: Edna Lewis, M.F.K. Fisher, Claudia Roden, Madhur Jaffrey, James Beard, and, most famously, Julia Child.
Spanning decades of America’s most dramatic cultural change—from the end of World War II through the Cold War, from the civil rights movement to the fight for women’s equality—and her books acted as tools of quiet resistance.
She also rescued Anne Frank’s "The Diary of a Young Girl" from the slush pile of unpublished manuscripts in the early 1950s. Based on exclusive interviews, personal papers, and years of research, The Editor tells the riveting behind-the-scenes narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers.
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Cooler to Cafe
Fresh, organic and nourishing
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WHY LOCAL FOOD
Community-based food systems strengthen rural economies, enhance the health of individuals and communities, and promote fair labor practices, animal welfare, and environmental sustainability.
- Increasing viability of family farmers
- Preserving farmland for future generations
- Enhancing quality of food, place, and life
- Reducing the carbon footprint of your plate
- Protecting air, water, and biodiversity
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HOURS
9:30 a.m. to 6 p.m. Monday through Friday.
10 a.m. to 5 p.m. Saturday
11 a.m. to 4 p.m. Sunday
BRING YOUR OWN BAG OR BASKET
We now charge .50 cents for paper bags at check-out.
Please bring your own bag from now on. Thank you for helping us to save trees, and behave responsibly for the good of the planet.
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“Let food be thy medicine and medicine be thy food.”
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