From the featured article in ID GUIDE, Callie Zamzow shares the most common gardening mistakes made in the Treasure Valley and how to prevent them. Drawing on over 92 years of family experience, Callie covers everything from planting timing and soil health to proper watering and plant selection.
A lasting green lawn starts with healthy soil. Idaho soils are mostly clay and lack organic matter, which makes nutrient absorption difficult. Zamzows Huma Green improves your soil by adding vital organic material, enhancing drainage, and making nutrients more available. For a greener lawn that stands up to stress, start from the ground up.
Crabgrass and goosegrass are very often incorrectly identified. They are annual plants that come from seed in early and late-spring. They develop into aggressively spreading plants in June through July. Often people confuse crabgrass and goosegrass with other perennial grasses, which are present in lawns year-round.
There’s nothing quite like the rich, spiced flavor of homemade apple butter made from your own backyard apples. Beyond spreading it on warm toast, pancakes, or waffles at breakfast, apple butter also shines as a glaze for pork or chicken, or even stirred into sauces for a sweet and savory kick. This stovetop recipe is simple, fragrant, and doesn’t require canning—just cook, blend, and enjoy.
Ingredients – Crust:
1 ½ cups graham cracker crumbs (about 10–12 full crackers)
2 tbsp brown sugar
½ tsp cinnamon (optional)
6 tbsp unsalted butter, melted
Ingredients – Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp pure vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Instructions:
Prepare Crust:
Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, brown sugar, cinnamon (if using), and melted butter in a bowl. Stir until evenly moistened.
Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing filling.
Make the Filling:
In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
Add sugar and vanilla; mix until incorporated.
Add eggs one at a time, mixing just until combined—avoid overbeating.
Mix in sour cream and heavy cream until smooth.
Bake the Cheesecake:
Pour filling over the cooled crust.
Wrap the outside of the springform pan in foil and place in a large roasting pan. Pour in hot water to reach halfway up the sides (water bath method).
Bake for 60–70 minutes or until edges are set but center slightly jiggles.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Remove from oven and cool completely at room temperature. Chill for at least 4 hours or overnight.
Ingredients:
2 cups fresh or frozen blueberries
¼ cup brown sugar (light or dark)
1 tbsp maple syrup
1 tbsp lemon juice (fresh)
½ tsp lemon zest
Pinch of salt
Optional: 1–2 tsp cornstarch + 1 tbsp water (for thicker topping)
Instructions:
In a saucepan over medium heat, combine blueberries, brown sugar, lemon juice, lemon zest, and a pinch of salt.
Stir occasionally until the blueberries begin to release their juices and soften—about 5 minutes.
Add maple syrup and simmer gently another 3–5 minutes.
If you prefer a thicker topping, stir in the cornstarch slurry and cook another 1–2 minutes until thickened.
Remove from heat and let cool before spooning over the chilled cheesecake.
Cool, creamy, and bursting with summer flavor—this smoothie blends sweet cherries, tangy lime, honey yogurt, and fresh basil for a garden-to-glass treat you’ll want on repeat.
1 ½ cups fresh cherries, pitted
½ cup honey yogurt
½ cup unsweetened almond milk
Juice of 1 lime
½ to 1 cup ice
4–6 fresh basil leaves
Optional: Extra honey to taste
Prep the fruit: Pit the cherries and rinse the basil.
Add to blender: Combine cherries, honey yogurt, almond milk, lime juice, ice, and basil leaves.
Blend until smooth: Start slow, then increase to high speed until silky and frosty.
Sweeten if needed: Taste and sweeten to your liking.
Serve chilled: Pour into a glass and garnish with a lime slice and a sprig of basil.
