Maeme's Clover Lawn

Gardens, growing and green things. These are all things our Maeme - as well as twin sister Callie live for. The spring starts with grow lights, leads to summer sun (and weeds) harvesting and perserving for the non-producing seasons. We love all things outdoors in the summer and have a soft spot in our hearts for pollinators. Growing up and even to this day our father is a bee keeper. On the homepage of rasberrys.net check out that little bee on his plump dandelion.

In the Wood River Valley area of Idaho where we are firmly planted, green lawns are abundant. We have fresh, cold water flowing down from the Sawtooth Mountains in the Big Wood River. Most years…but not always. Since 2007, the Wood River Land Trust (a local conservancy organization) has been working with homeowners and businesses alike with the Trout Friendly Program. It’s good for not only for the fish, but also promoting drought tolerant landscaping.

This year our own Maeme started a “clover lawn.” Clover uses less water and requires less maintenance than traditional lawns. The hardy white clover - the species predominantly used for clover lawns today - is actually a primary source for pollinators. In some areas of the world 30-60% of a bee’s nectar comes from this clover type.

If you are interested in learning more about Maeme’s clover lawn in downtown Hailey, Idaho stop into Rasberrys Bistro at 411 East 5th Street under Tribes. She would be happy to share her tips and tricks.

Barbecue from East to West Coast

American cuisine is a melting pot of global spices, cooking methods and traditions from a diverse population. But American-style barbecue is a United States original. Tough cuts of meat are smoked til tender ans served with sauces ranging from sweet and spicy to tart and tangy. Low and slow is the national anthem, but the flavors vary by region. The terms barbecue, barbeque and BBQ are all interchangeable terms for this cuisine.

The four main BBQ regions in North America:

1. Carolinas -slow-roasted whole hog, ribs, chicken, brisket, turkey. South Caolina - tangy mustard based sauce, East North Carolina - tangy venegar based sauce, West North Carolina - ketchup and vinegar-based sauce.

   Sides: Carolina style red slaw, collard greens, baked beans, black eyed pea salad, hush puppies, potato salad

2. Kansas City - Burnt ends, Kansas City bacon, ribs, brisket, pulled pork, chicken, sausage. Sauce is ketchup based enriched with molasses.

   Sides: mayonaise-based coleslaw, Kansas City baked beans, green beans, macaroni and cheese, collards, fried okra and other soul food staples.

3. Memphis - wet ribs, dry ribs, pulled pork. Sauce is thin with ketchup, vinegar, brown sugar, yellow mustard, Worcestshire and spices.

   Sides: barbeque spaghetti, coleslaw, hush puppies, BBQ baked beans, southern green beans, corn on the cob, french fries.

4. Texas - brisket, beef ribs, pork ribs, sausages, pulled pork, turkey, chicken. Sauce is thin from meat drippings, cumin, Worcestershire and hot sauce.

   Sides: Texas pinto beans, creamed corn, fried okra, mac n cheese, green beans, collard greens, Texas style potato salad.

A few micro barbecue regions with influential styles:

1. Alabama - smoked chicken served with white sauce made of mayonaise, vinegar, black pepper and spices.

2. California - Santa Maria Style - tri-tip beef rump seasoned with salt and garlic. It is often served with pinquito beans, pico de gallo and tortillas.

3. Hawaii - typically sweet garlic teriyaki sauce, over bowls of steamed rice and pinneapple and spam

4. St. Louis - pork steak, sliced from the shoulder of the pig. The sauce is mildly sweet, tart and spicy with a tomato base.

5. Chicago - Rib tips are smoked , served on a bed of french fries and white bread in mild sauce.

What is your favorite? Which ones would you like to see more of at Rasberrys Bistro in downtown Ketchum?

Homemade Electrolyte Drinks

After workouts and especially during hot Sun Valley summer months hydration becomes an important topic.  How are you refueling and rehydrating your body?  If you are suspicious of the neon-colored, sugar-loaded options (as you should) on the shelves there’s hope!  Whipping up a homemade electrolyte drink is super easy.

What are electrolytes?

Electrolytes are minerals that play a role in controlling heartbeat, balancing bodily fluids and sending electrical impulses to muscles in order to coordinate movement.  Sodium, chloride, potassium, magnesium, phosphate and calcium are the minerals your body relies on most.  If you lose electrolytes faster than you can replenish side effects can include muscle cramping or irregular heartbeat.  Don’t be that guy!  Oh and by the way, food does contain electrolytes too and many of us replenish naturally by drinking water and eating a meal after a rigorous workout.

Let's talk about replenishing your body with natural, whole ingredients without the use of those unnatural dyes and sweeteners. 

Coconut water is an excellent base for a homemade electrolyte drink.  Add your desired amount of water.  Then add 100% natural juice such as orange, lemon, lime, pomegranate or watermelon.  (Fresh squeezed is best!) Tea such as ginger, hibiscus or mint could be added here as an alternative to juice for flavor. Try a tablespoon of apple cider vinegar.  Add a natural sweetener such as honey, maple syrup, or sugar-free monk fruit.  Add collagen powder, cream of tartar or other powders/minerals of your liking. Lastly, a pinch of salt. Stir and enjoy.

Happy experimenting!  Let us know what your favorite recipe ends up being!