CHERRY BRUSCHETTA
Yield: 18-24 servings
1-2 Alpicella sourdough baguettes, baked and sliced 1/2 an inch thick
1 tablespoon olive oil, divided
1 1/2 cups pitted sweet cherries, coarsely chopped
1/4 cup chopped cilantro
1/4 cup diced yellow sweet pepper
2 tablespoons finely chopped onion
2 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces Ballard Family Dairy Danish Pearl cheese, thinly sliced
1 tablespoon chopped fresh basil
Toast baguette slices in 350-degree oven for 5 minutes. Turn, brush with olive oil and bake on other side for 5 minutes.
Combine cherries, cilantro, pepper, onion, lime juice, lime peel, garlic, salt, pepper and remaining olive oil; mix well.
Top each baguette slice with thin slice of cheese. Return to oven and heat just until cheese begins to soften (3-5 minutes). Remove from oven and top each baguette slice with a heaping tablespoon of cherry mixture and sprinkle with basil. Serve warm or cold.
Adapted from www.nwcherries.com.
Exploring Idaho between cities, you can't help but marvel at the living patchwork of cultivated land. Our vast agricultural system feeds people from Canyon County to China, but the best way to enjoy homegrown food is, of course, right here at home.
That is the message of Idaho Preferred, a program administered by the Idaho State Department of Agriculture to help consumers learn about local food, from who grows it to where to get it to what's in season. Goods are identified with the blue and gold Idaho Preferred label in area grocery stores, including Albertsons, Paul's Market and Wal-Mart, and a public school initiative has been established to educate the next generation about the benefits of buying (and eating) Idaho.
First lady Lori Otter has championed these efforts, and the Idaho Statesman is jumping on board with a weekly Life feature called "What's Fresh from Idaho," which will provide facts, tips, recipes and profiles of the people behind what is in season.
WHY IDAHO
Lori Otter has farming in her blood. She grew up on a ranch in Kimberly that raised beans, hay and grain and was an active member of 4-H and Future Farmers of America throughout her youth. It made sense to weave agricultural issues into her political role, not only because of her personal connections, but also because agriculture is the biggest natural resource industry in the state. She said $5.6 billion was generated from it in 2007, and most people don't know it doesn't all come from potatoes.
"Idaho supports 140 different crops," Otter said. "A lot of people don't realize how diverse we are."
Many of those crops are exported within the United States and around the globe, but Otter wants Idahoans to realize the vital resource they have at their fingertips. As food and gas costs continue to increase, buying local is becoming more cost effective, and reinvesting in our community can only strengthen our fiscal and social infrastructure.
"You're getting the best, locally produced products at peak freshness and nutritional value. There are minimal transportation costs for farmers, so it reduces prices and fossil-fuel use," she said. "I think we have an obligation to support Idaho agriculture."
Otter also says we have an obligation to teach people about the journey food takes from ground to table. She said teacher-training workshops, food-related events and in-class activities at local schools will help kids understand the importance of eating healthy. And she hopes the ongoing efforts of Idaho Preferred will help adults understand the importance of consuming with the big three in mind: fresh, local, seasonal.
"You know what you're getting and where it's coming from," she said.
WHAT'S FRESH
July is all about cherries - the first tree fruit of our summer harvest. Idaho ranks fifth in the nation for sweet cherry production, from classic Bings to lighter-skinned varieties, including Lambert, Rainier and Royal Ann. Last year, 1,500 tons of cherries accounted for $3.1 million in revenue for the state, and the outlook for 2008 is even bigger.
The season, however, is very short, so now is the time to buy and enjoy, as cherries will be at their sweetest and plumpest through the middle of the month.
"We can harvest and sell all the cherries we pick within a day and a half. It's a very fast deal," said Jim Mertz of Symms Fruit Ranch in Caldwell. "We share the same general climate that Washington and Oregon have. With that comes a high intensity cherry season for growers. The payoff is the very high quality cherries we send to the market."
In addition to providing market information about cherries, Idaho Preferred also has compiled research about their health benefits. The program's Web site asserts that cherries contain important nutrients including pectin (which helps control blood cholesterol levels), vitamin C, beta-carotene, potassium and antioxidants. And a 2004 study by the U.S. Department of Agriculture found that cherries also can ease arthritis pain.
Fresh, they are a no-fat, low-calorie treat. Baked in a pie, they taste like a warm bite of summer.
Treasure Valley consumers can find Idaho cherries at farmers markets and stores participating in the Idaho Preferred program. Otter said about a third of grocery store shoppers statewide recognize the label, but she hopes many more will learn what it means.
"It's anything that's fresh and in season, and I trust the quality of it," she said, adding that the Web site makes it possible to send a taste of Idaho to friends and family throughout the country. "It's a nice way to share the love."
Erin Ryan: 672-6732
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