Long before the first bluebird sighting, the first local asparagus, or the first of the wild morels to quietly materialize along the Snake River, we have rhubarb.
Here at the base of the Tetons, rhubarb is the first sign of spring. It makes its appearance in late April when the winter storms are still rolling through. By mid-May, the sour, blushing stalks are tall enough to harvest even though the
“Check this out!” Bart Rayne, co-owner of Next Generation Organics in Homedale, motions me into another shedcrammed onto their small property across the street from the Owyhee County Fairgrounds. “It’s a cool-bot,” he says, opening the door to a Styrofoam-padded cell inside the shed. “It works like a walk-in cooler, but I built it with an old air-conditioner I got for free.”
A small-scale farmer myself, I appreciate his resourcefulness.
A neat row of galoshes—ranging from moss green to black matte to hot pink plaid—hide under a bench in the corner of the 44th Street Wineries tasting room. It’s easy to overlook them in this giant Garden City warehouse space, with light filtering in through frosted glass roll-up doors, wine-barrel tables dotting the sprawling concrete floor and dozens of wine glasses hung upside-down on wooden shelves. But those boots are
Michael Reed, bar manager at Boise’s Mai Thai restaurant, is charged up. He dumps an armload of books on a table, his words pouring out in a tumble. He flew in last night from Phoenix, where he’d just attended a sommelier course, but his late flight did little to lessen his enthusiasm for craft cocktails. Not even the Idaho State Police has been able to do that.
Until last year,