Mushrooms for Health

Mushrooms are having a moment and we are totally on board! You may be new here, so let’s start with this…Eat more veggies!!! It’s one of Rasberrys things and we not shy about it. If we all just ate more vegetables, there would be less ailments and doctor visits.

Why mushrooms? Mushrooms have been around since ancient times. They were known for well-being and longevity in Ancient China, in Ancient Eygpt they were the plants of immortality and the Greeks used them to make a drink concoction for their infamous ritual ceremonies.

Mushrooms contain macronutrients for a healthy immune system. According to the Mushroom Council your immune system will benefit from Selenium, which helps your body make antioxidant enzymes to prevent cell damage (choose cremini or portabella), Vitamin D, which assists with cell growth, boosts immune function and reduces inflammation (chose maitake mushrooms), Vitamin B6, which helps your body form red blood cells, proteins and DNA (choose shiitake.)

This diverse vegetable has accompanied many dishes traditionally alongside a meat. Fast forward to 2023 and the veggie movement with plant-based, vegetarian and vegan diets and now mushrooms are the main event. Have you tried Miso Mushroom Risotto? Or Adobo Mushroom Tacos? Next time your dish calls for beef or chicken substitute mushrooms for that same meaty texture.

Don’t forget to ask Maeme about her mushroom coffee. Did you know we have a local mushroom grower Ironwood Mycology? Zach delivers beauties to us weekly!

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?