Inland Northwest, High Desert

May, 2004
Regional Report

Recipes

Basil Rice Salad
Just in time for outdoor potlucks, here's a pretty salad just out of the garden.

Dressing Ingredients
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt and pepper
2 tablespoons fresh parsley, finely chopped
1/2 cup finely chopped, fresh basil (try 'Purple Ruffles')
1 garlic clove, finely chopped
1/4 cup plus 1 tablespoon olive oil

Salad Ingredients
1/4 cup green onions, chopped
1 can kidney beans, drained and rinsed
3 cups cooked rice
2 large carrots, shredded
2 tomatoes, halved and cut into thin slices

Preparation
Mix together the green onions, beans, rice, and carrots. Mound nicely on a serving platter. Arrange the tomatoes around the edges. Pour dressing evenly over the salad and let the flavors blend for about a half hour. Serve either at room temperature or slightly chilled.

Serves 6 to 8.

Local Buzz

Early Spring Means a Longer Watering Season
It isn't news to you that spring arrived early this year, in another low-water year. We haven't lost ground, says Vince Alberti, manager of the Twin Falls Canal Company, but we haven't gained any on the water scene, either. Surrounding communities, especially those to our east, are drier than we are.

That means that as long as we're careful, there will be enough water to go around for everyone without rationing. Group containers so they can be watered with a drip system. Group in-ground plants according to water needs. Water the landscape deeply enough to provide 1 inch of water each week, and let it dry out between waterings. Use timers so your landscape can be watered before you flip the first pancakes. A little effort makes a big difference.

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