Art on the Green

In the wonderful warmth of sunlight, flavored with a light breeze, I strolled down Sherman Blvd, stopping at vendor tents, enjoying the smells of delicious foods and seeing crafts and products I’ve waited all year to review. It was perfect weather for Art on the Green. But I was on Sherman Blvd; there is nothing green about the black topped street there. However, it was my choice to start and end my day on the street. Sherman Blvd is actually the spill over for what starts on the green of North Idaho College. For the past three years I’ve gone to the green of North Idaho College and never come over to Sherman Street. I was sure that I missed something vital so this year I reversed the day.

So, with a complaining husband in tow, he was saying: “It’s too hot!” “We’ll never get a parking space.” We actually found a convenient parking space just one street over from the fair, just behind the Iron Horse Bar and Grill. And after an hour of enjoying the beauty of the day, my husband actually commented that “the sites are really enjoyable this year.” Personally I think he was referring to the girls in their skimpy outfits.

I missed seeing the massive Sandcastle that is built each year and hearing the local artists perform at North Idaho College, but instead, I found a tent that was selling blueberries and lavender. This really appealed to me and the reason why was: I had dinner at Dockside in the Resort a week ago and they have the most delicious new salads. I enjoyed a chicken salad that had blueberries in it.

The massive blueberries at Art on the Green reminded me of that salad but that it was being sold with lavender attracted my attention: So I did a little computer research on lavender and found that lavender is used as a seasoning on lamb, chicken, pheasant, partridge and seafood. This could be a nice break from salt and pepper, salt and pepper.

The link that you might like has comments from Chef Franck Bacquet. http://www.nwfoodnews.com/2011/07/29/getting-a-taste-for-lavender/ To him culinary lavender is nothing new. He cooks with lavender and has done so since he was a young chef in France. Today he stocks several varieties of lavender in the kitchen of his Boise restaurant Le Coq Rouge.

“Normally, you use lavender with something mild,” he said. “It won’t go very well with beef, but goes very well with chicken, pheasant, partridge and seafood. Seafood is the best, I think.”

I get all excited about finding new ways to enhance my dining experiences and so I thought you might enjoy this information also.

But, I have digressed from the day spent at Art on the Green. Basically, I met friends, I got to see what’s happening in our artisan’s world and I enjoyed the outdoors with my sweetie. It was a perfect afternoon and best of all, it happens every year. This is one of joys of living in the Northwest. You might like specific information on how to find the Coeur d’Alene Art on the Green for next year. Here’s a good link. http://www.visitidaho.org/event/arts-culture/art-on-the-green/ I hope to see you there.