JULY 2019
Let's talk about....

The Promise of July
It's fresh vegetable time in Idaho, and the abundance is obvious at the weekly farmers markets in Hailey and Ketchum and in the shop at NourishMe. On Saturday there will be a special farmers market in Hailey due to the holiday, Thursday.

Meanwhile, we are in love with the fresh wild caught Bristol Bay (Alaska) salmon we sell in the shop. Find it in the freezer. It thaws very quickly, and be prepared in a number of ways. Try dosing it with some salt and pepper, lay slices of lemon, either in tin foil on the grill or baked for about 10-12 minutes in the oven.

Or try:

  1. Arrange salmon fillets and broccoli florets on a lightly greased sheet pan.
  2. Mince 4 garlic cloves.
  3. Melt 6 tablespoons butter; whisk in dill and thyme.
  4. Spread butter mixture on the fillets and broccoli.
  5. Rub minced garlic over the fillets and broccoli.
  6. Squeeze lemon juice over everything and season with salt and pepper.
  7. Bake salmon in a preheated oven 400 degree for 15 minutes, or until salmon is cooked through and flakes easily with a fork.

Friends and Family
The Mexican Train group meets weekly for some in cafe domino play. Very ferocious!
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EVENTS


Hemp Building workshop, Friday, July 5 - Sunday, July 7, for builders of all trades, DIY home builders, architects, structural engineers, aspiring hempcrete builders, those passionate about sustainability. It will be held
with views of the highest mountain in Idaho and tucked along the Big Lost River, at  Idaho BaseCamp, east of Sun Valley at 4921 Trail Creek Rd.
Seed School, July 21-23, with the Snake River Seed Cooperative, will
teach about seed saving and connect with fellow seed folk on a gorgeous urban farm. Click here for more information.
 
2019 Sun Valley Forum
Sun Valley Institute July 23-26
Join global leaders to accelerate action toward a healthy, equitable and resilient world. Click here for m ore information.
 
 
The Wood River Farmers' Markets, will be held from 2-6 p.m. Tuesday afternoons at River Run in Ketchum , and Thursday afternoons in Hailey.

SAVE THE DATE: Julie's Birthday, Aug. 3. Details to come.


Check for more food related events at Local Food Alliance.
Heat, Cool, Freeze
  • In the café: Available daily are fresh juices, smoothies, delicious and nourishing soups including a vegetarian option. Everyone is welcome to pull up a chair at the cozy cafe tables, or take their soups and salads to go. Also available are sandwiches, take-away items, coffee and tea.
  • In the cooler, find fresh local organically fed and raised eggs, krauts, cheese, gourmet items, butter, seasonal fruit and other produce.

  • In the freezer, customers will find a choice selection of organic meats, and other foods.

Reading and Eating


Part memoir, part manifesto, in "Eat Like a Fish" Bren Smith—a former commercial fisherman turned restorative ocean farmer—shares a bold new vision for the future of food: seaweed.

Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture, and advocates getting ocean vegetables onto American plates (there are thousands of edible varieties in the sea!).

Here he shows how we can transform our food system while enjoying delicious, nutritious, locally grown food, and how restorative ocean farming has the potential to create millions of new jobs and protect our planet in the face of climate change, rising populations, and finite food resources. Also included are recipes from acclaimed chefs Brooks Headley and David Santos.

Written with the humor and swagger of a fisherman telling a late-night tale, this is a monumental work of deeply personal food policy that will profoundly change the way we think about what we eat.
“Let food be thy medicine and medicine be thy food.”