Birth Art, Part II….Mother’s Day Photos!
Posted by castironidaho in Raising Rio on May 13, 2012
Happy Mother’s Day, everybody! It’s my first one. I thought you might enjoy these photos that we did just before and just after Rio was born. I could have done a little better job making sure the lighting was the same for both sets, switching to black and white helped a little, but oh well, new mommyhood is too crazy for perfection! Enjoy!
–Katie, Marty and Rio!
Pea-Top Pizza
Posted by castironidaho in Farm and Garden, Recipes on May 13, 2012
City Gardens’ CSA members got pea tops in their share this week. We took ours to Lulu’s Pizza and had Owen make us a pizza. You can, of course, make yourself a pea-top pizza at home. Make your whole pizza with whatever other toppings you want to use. Toss your pea tops in water, or balsamic vinegar like Owen used, and place them on your pizza when it’s almost done. Put the pizza back in the oven just long enough to wilt them. The same technique works great with arugula or basil.
Pea tops taste just like peas! You can also eat them in salads or stir fries. For gardeners, you can snip the tops of your peas once or twice before they begin flowering, and enjoy some delicious pea tops.
– Katie and Marty
Pak Choi or Chinese Cabbage with Coconut Lime Dressing
Posted by castironidaho in Recipes on May 6, 2012
City Gardens’ CSA started up last week, the first of May! Good work, Farmer Marty, on getting the produce rolling so early! He might be able to add a couple more members if you’re still interested, click on City Gardens CSA.
If you’re already a member, you might be wondering what to do with that gigantic head of Chinese cabbage. Beautiful, but maybe not something you eat every day. And maybe something you’ll get again this week! There are lots!
I made this recipe with it. Originally a Bok Choi recipe from my Thai cookbook, but it works with any kind of cabbage. (You also got pak choi, but a smaller head.)
Pak Choi/Cabbage with Coconut Lime Dressing
- 2 Tbsp Oil
- 3 Fresh Red Chilies (or red pepper flakes to taste, about a tsp?)
- 6 spring onions
- 1 large or two small heads Pak Choi or Chinese Cabbage
- Chopped sweet red pepper (optional, I added it for color in the photo above)
- 2 Tbsp (or more) crushed peanuts.
Dressing:
- 2 Tbsp fresh lime juice
- 2 Tbsp Thai fish sauce (maybe less if you don’t have a taste for it, it’s pretty strong. Maybe add 1 Tbsp and taste.)
- 1 cup coconut milk.
Make the dressing by whisking the 3 dressing ingredients together.
Lightly stir-fry, chilies, garlic, onion, red pepper, and anything else you want to add, in the oil. You can add the greens directly to this stir fry and saute them until wilted, or, steam them in a separate pot and then combine. Add the dressing and sprinkle with crushed peanuts. Serve hot or cold.
– Katie
Birth Art, Part I….Custom Onesies!
Posted by castironidaho in Events, Handmade, Raising Rio on April 20, 2012
So what with spending hours a day gazing in wonder at my new boy, not to mention feeding and changing him, I’m a little behind on blogging. I wanted to share a little of what we were up to in the weeks that we awaited Rio’s birth. My friends Elysia and Emily threw me a wonderful baby shower. It was great to have all of the special women in my life in one room at the same time! Well, at least the ones
who live in Boise.
My favorite part of the shower was making custom onesies for little Rio. Friends brought blank onesies and fabric paint, and we all got our creative juices flowing! So far these are my favorite of all Rio’s clothes, and highly recommended as a baby shower activity. He got lots of veggie-themed ones!
Moms-to-be, i would recommend skipping most of the clothes labeled “newborn” and get “0-3 month” sizes instead. Especially if you plan on birthing a nine-pounder like Rio. Sadly a few of his custom onesies are already pretty much too small.
–Katie

I Love Dandelions
Posted by castironidaho in Farm and Garden on April 18, 2012
It’s dandelion season again!
Rio’s Birth Story
Posted by castironidaho in Events, Raising Rio on April 12, 2012
Our son Rio Camberlango was born on March 28, 2012 at 2:37 in the afternoon. We had a long journey, and his birth confirmed a couple of the suspicions I’d had throughout pregnancy. First, that he’s a boy! Most everyone else had predicted girl. And second, that since my pregnancy was so easy, fun, and complication-free, his labor and delivery might not be as easy.
Rio’s water broke around 2 am on Monday, March 26. It was a relatively small amount of liquid and continued trickling out throughout the day. We had an appointment with the midwives who confirmed that it was amniotic fluid, and that his labor should begin soon, and would have to be underway within 72 hours to avoid an induction. We waited around ALLLL day that rainy Monday, went to Costco, Marty bought razors and shaved his beard so he could meet the baby clean-shaven, made a few last minute preparations for what to take to the birth center, saw a movie at the Flicks (Friends with Kids) to distract ourselves for a few hours.
We went to bed on Monday night still without any signs of labor. I started feeling some mild contractions around 3 am, and I suppose I slept through the part of labor that you can “ignore.” By 5 am my contractions were fairly strong and regular, and by 7 am we were timing them at around 7 minutes apart. We labored at home for most of the morning, and while I wasn’t able to do much but labor, I wasn’t in a great deal of pain, either. I ate a little but wasn’t very hungry. Around 2 we called the midwives and headed over to the birth center.
As we were getting ready to go, I felt a little nauseous, so stepped out onto the front porch, in case I needed to throw up outside, rather than in the kitchen. The warm air and sunshine felt wonderful, had I realized this sooner, I might have labored outside instead. As I leaned on the porch railing feeling the roll of another contraction, two young men on bikes rolled up, dressed in white shirts and ties. Yep, Mormons.
I couldn’t catch my breath long enough to say more than “Hi…..Marty?” He explained that we were having a baby. They nodded understandingly and asked if we needed anything. It’s one of my favorite parts of the story, bet THAT never happened to them before.
At the birth center, three midwives were ready to meet us, Kathleen, Violet, and Grace. (At our birth center, there are several midwives, and you are attended by whoever is on call when you go into labor, usually a midwife, an assistant, and a student.) They helped me into the birthing room we would be using, sat me down on the birth ball, and silently watched me take 2 or 3 contractions. I felt such a sense of serenity and calm surrounded by them, as I was in the presence of strong, focused women who had done this before and would securely guide me down this road. Our three witches, Marty later called them. They thought that I was coping with the contractions just right, and I continued this way for a long time more, alternating between different positions, chairs, the birth ball, the tub. Our midwives keep cervical checks at a minimum, but I was at 7 cm after my first check and nearly complete by the second.
After the first check Violet knew that the baby’s position wasn’t ideal for birth, probably his head was turned to one side rather than coming out straight. At this point, she gave me some ideas for laboring positions that might help him turn, including walking up and down the stairs. There was a covered, outdoor stairway in the back of the birth center, and Marty and I walked up and down these stairs for a long time, plus did some lunges on the stairs. Both of these felt good, and the cooler outside air was nice.
So…we labored like this for a long time and by around 1 am, I was fully dilated and ready to start pushing. The dilation stage went fairly normally for a first birth, though it took a while. The pushing stage lasted an even loooonger while, and this was definitely the more difficult part. As the hours wore on, the midwives coached my pushing pretty directly, putting me in many different positions, and even touching points inside me and directing me to push toward those points, which helped a lot. Because the baby was badly positioned, they had me alternate between lots of different positions that they thought might help, including squatting, laying on my side with someone holding one of my legs up in the air, and using the birthing stool. None were very comfortable, but as long as I kept moving and changing positions, everything seemed fine. Sometimes they seemed convinced the baby was about to be born, and other times, doubting whether I was making any progress at all. Apparently because Rio’s head was turned to the side, he had trouble fitting under my pubic bone, and would come down a little bit and then regress. A few times I thought I could feel his head getting closer.
The midwives also tried the rebozo on me. This is a traditional Mexican technique in which they wrapped a long shawl around my belly and shifted the weight of it using the shawl, in several different ways. I also spent some time resting in the tub, to relax, rest, and regain my strength before trying to actively push again.
I pushed from about 1 am until around 9 the next morning, when the midwives finally told me that 8 hours of pushing aren’t really part of a normal birth. I guess I didn’t know, I mean, I knew it was lasting a long time, but they were also checking the baby’s heart rate after every contraction and reassuring me that the baby was fine, and I actually felt fine, just in pain. I thought that this was what my body had to do, and eventually I would have a baby.
Anyway, they suggested trying for one more hour and then getting ready to go to the hospital, where they could offer me some assistance that the midwives couldn’t offer. An OB could try to manually reposition the baby, which according to the midwives would require an epidural, though this turned out not to be true. They could also try something like the vacuum extractor, or if necessary, I would need a C-section. They told me that they wanted me to feel like we had tried everything, and that it was my decision to go, and I did feel pretty ready by this time, or at least pretty sure that what we’d been doing wasn’t going to work.
Marty, on the other hand, had been ready to go to the hospital for quite some time. For an active farmer guy like Marty, sitting in the same room for all these hours was wearing on him, even though he was playing and active part in helping me labor. My mom, who is a nurse and lives in Maryland, had been texting him for some time that I’m just too stubborn and needed to get on my way to the hospital. Marty’s wonderful mom was also present for most of my labor, as Marty had requested her rather than a traditional doula, which worked out great. She was the most patient of all of us probably, and it was great to have an extra support person on hand.
Anyway, we got to St. Lukes, checked into a room, all three midwives still with us, and the OB on call came in to meet us. She was a very tall, striking young woman, and turned out to be great, but came in to meet us wearing a very short, tight, black cocktail dress. This gave us all a bit of a snicker, she just didn’t look ready to catch a baby. Her suggestion was to try to reposition Rio, and then to labor a little bit longer with a Pitocin drip, since my pushes were pretty weak from exhaustion at this point. If this didn’t work, I would need a c-section. It turned out that she was able to manually turn his head, without an epidural (and wearing a cocktail dress), this didn’t hurt any more than anything else already going on.
So, I labored for another hour or so, and she came back and checked me, and saw that Rio had turned back to his original position and hadn’t moved down much. We decided to go ahead with the c-section. By this time I was pretty convinced that nothing else was going to work, and everyone agreed that it was better to proceed now, before either the baby or I was in distress.
So, Marty and I both got prepped up for the operating room. I got a spinal which numbed me from the waist down, and it was a huge relief to finally be done with the contractions. Rio was finally born at 2:37 in the afternoon on Wednesday the 28th of March. He came out pooping, with the OB exclaiming how chubby he was and Marty announcing that he was a boy, and witnessing more than he wanted to of my surgery in the process.
It turned out that Rio weighed 9 pounds, one ounce, big for a first baby. He was born with a fever and had trouble breathing. He had a grunting cry, and the people attending him were suctioning out his nose and mouth. This was done on a table near my head, so I could see him. Before they finished stitching me up, Rio and Marty were whisked off to the NICU where they could stabilize him and check him for infections. By this time, it had been more than 2 days since my water had broken, so both of us were considered high risk for infection.
So, in the end, we got none of what we had planned or wanted. I had the most medical birth possible by cesarean, and Rio ended up in the NICU where I couldn’t even hold him til hours later, and where he had to stay for 2 days with wires and such attached to him. Of course, the ultimate goal is a healthy baby and a healthy mama, but at first I felt like we only marginally got that, as both of us were considerably worse for the wear. Rio recovered faster than I did.
I don’t necessarily regret our birth experience, I’m pretty satisfied that we did all we could, given a large, badly positioned baby, and my water breaking so far ahead of labor. I’m grateful to live in a place where C-sections are available when women need them. If anything, we should have probably done the C-section sooner, since Rio was born with a lot of stresses from my long labor. As our birth teacher reminded us, pain is ok, but suffering is not. I don’t think I really suffered (except maybe when they took Rio away to the NICU instead of giving him to me!), but I’m not sure whether Rio did.
I have to say that the staff at St. Luke’s was great. I was worried that we’d get eye rolls, and “oh great, another one who couldn’t deliver with the midwives,” but that didn’t happen at all. Both the NICU nurses and the nurses who took care of me were amazingly supportive and accommodating of my wishes for Rio, helping me get out of bed and to the NICU to feed him throughout the day and night.
Since we brought him home, Rio has been an amazingly happy and easy baby, he hardly fusses at all. He eats well, eats a LOT right before bedtime and then lets us sleep for about 4 hours before waking up. Plus, he’s gorgeous. Daddy and I are totally in love.
We named him Rio, which means River in Spanish and Portuguese, because we wanted both a nature-inspired name, and a name that does justice to his gorgeous Italian last name, Camberlango. Rio is also easily pronounceable in several languages, in hopes that Marty and I someday might resume our careers as international travelers! Some of you might know that we had a different boy name picked out, but we came up with Rio about a week before he was born and decided we liked it better. We had trouble deciding on a middle name, and I ended up giving him Painter, my last name.
Thanks so much for all the love and support, everyone, we can’t wait for you to meet Rio! -Katie
Presenting Rio Camberlango
Posted by castironidaho in Events on April 3, 2012
We would like to announce the birth of our son, Rio Camberlango, on March 28, 2012 at 2:37 pm. Rio weighed 9 pounds, 1 ounce, and measured 21 inches long. He’s already a big, strong boy!
Stay tuned for more details on Rio’s birth and first few days!
How to Fillet Tilapia
Posted by castironidaho in Recipes on March 5, 2012
Somehow I ended up buying three live tilapia. Now what? First, I had to gut them. I figured it would be just like a trout. Turned out to be a bit more difficult. We used this video to figure it out. It really is as easy as it looks. Make sure your knife is very sharp. Try to get the biggest fish you can. I couldn’t tell any difference between the black and the white tilapia.
Buhl, Idaho
Posted by castironidaho in Farm and Garden, Places we eat, Road Trips on February 16, 2012
Buhl, Idaho sits on the rim of the Snake River Canyon, planted in the volcanic soil that covers the surrounding farmland. Cloverleaf Creamery sits in the middle of Buhl, churning the best ice cream in the state. In a recent blog post, while loving the ice cream, I dissed Buhl. I am sorry, I now would like to recommend a visit to Buhl. After reading the comments, I decided to broaden my outlook on Buhl. This is our first adventure of many more to come. I would love a guide, a recommendation, a local historian, more perspective… Contact me if you are in the Buhl area and want to show me something.
Buhl is not a small rest stop town off I 84. To get there you have to get off the interstate and penetrate rural Idaho. My favorite way is US Route 30 (The Thousand Springs Scenic Byway). Katie and I take this road down the Snake River Canyon into the Hagerman Valley and straight to Miracle Hot Springs many times a year.
In 2010 Katie and I spent Thanksgiving in one of the geodesic domes eating pumpkin pie lying on the geothermal floor while outside it was 10 degrees Fahrenheit. It was amazing how warm a canvas tent can stay with a heated floor. If you stood up however; everything above your thighs froze, it’s best to stay lying down in extreme cold. The desire to soak ones bones in a geothermal pool has been attracting people to this spot forever. It is as popular as ever, expect a crowd, and make reservations for private tubs.
To insure a fresh perspective, we decided not enter Buhl from Route 30. Instead, we took some strange back roads that I am unsure of now. Immediately we were surprised by a sign: ‘First Ascent Fish Farm: Fish, Shrimp, Oysters.’ somewhere between Wendell and Buhl. I thought, “somebody’s growing fresh water shrimp! I have got to see this.” We followed signs through Twin Falls County turning right, left, right, right… We passed old farm houses, some agricultural fields, trophy houses on big lots with horses (horse people) and pasture.
Finally, we pulled into a cool little aquatic farm. Steaming hot water bubbled up from the ground and spilled down the hillside, directed by ditches, towards the Snake River. These farmers had built concrete tanks terraced down the hill. Water cascaded from one tank to the next. There was so much hot water flowing from the ground, I imagine them running out of concrete as they worked their way down the hill so they just started making little perfectly round ponds in the earth. In the middle of a dead cold Idaho winter these crystal clear ponds were surrounded by bright green grass. The steaming ponds and tanks where absolutely full of gold and gray tilapia eagerly waiting for food to fall on the surface of the water. The only shrimp I saw was frozen from Ecuador stored in a chest freezer.
Turns out they truck the fish to Seattle and bring back shrimp and oysters. We bought three tilapia for $5. From there we headed straight for Cloverleaf Creamery. Once again outstanding ice cream, we are coming back for a tour. Once in town we hit US Route 30 for Miracle.
As we passed corn stump after brown corn stump I thought about life being as complex as the farming methods used on the rim of the Snake. I think the industrial model of agriculture has taught us a lot; I am thankful, just don’t think it’s a good idea any more. It’s time the farmers of Twin Falls County look beyond corporate sponsored farming. The factory dairy industry, commodity farming and the mega meat market has nearly destroyed rural America and made most of us fat. The “Round-up” agriculture practiced by the majority of farmers in the area is something you’ll never convince me is a good idea no matter how many monocultures you grow be it beans, corn, potatoes, wheat, milk or meat…
Farmer Marty
Two Lovers in Search of Good Cake
Posted by castironidaho in Recipes on February 13, 2012
Love it or hate it, Valentine’s Day is here again! We heard on NPR this morning that the average American spends a ridiculous amount of cash on Valentine’s Day gifts, something like $150. Really? Instead of making it a consumer holiday, why not show your love by cooking dinner together, complete with a fancy dessert?
Another article I read (for expectant parents) said that the way to make a relationship last is to do little favors for your partner, be it housework, cooking, or even bringing them a cup of tea. So, show your love and bake them a cake! (Dessert has worked pretty well so far on Marty. Check out our other desserts under the recipes section, for more options.)
This recipe is perfect if you’re looking for something red, white and delicious. The recipe is from Marty’s mom and has been a favorite of mine through many a family event. We recently made a gigantic version of it for an event we catered, pictured above.
I am providing a white cake recipe here from the Joy of Cooking, although Marty’s mom usually uses a white cake mix. Though I don’t usually recommend mixes, in this case it’s probably fine, because the deliciousness of this cake is mostly in the topping.
Raspberry Valentine Cake
White Cake:
- 2 sticks butter (room temperature)
- 1 2/3 c sugar
Beat butter on high speed in a mixer until light and fluffy. Then add sugar.
In a separate bowl, combine:
- 3 ½ c sifted cake flour
- 1 Tbsp plus 1 tsp baking powder
- ½ tsp salt
In yet another bowl, combine:
- 1 c milk
- 1 tsp vanilla
- ½ tsp almond extract (optional)
Alternate adding flour mixture and milk mixture to butter in mixer bowl. Beat on low speed.
In another bowl, combine:
- 8 egg whites
- 3/8 tsp cream of tartar
Beat until soft peaks form, then add
- 1/3 c sugar
Beat until the peaks are stiff, then stir into batter with a spatula.
Bake at 375. Joy of Cooking recommends baking this in three, 8-inch round pans. Two rectangular or square pans would probably also work. In the photo above, we doubled the recipe and did just two layers in very large rectangular pans. Line your pans with wax or parchment paper, and grease with some butter on top of that. This helps the cake bake flat, rather than higher in the middle than on the edges.
You can also use a white cake mix, or 2 mixes for a larger, multilayer cake. Be sure to prepare it using the instructions with egg whites only so that the cake comes out very white. The real secret to this cake is in the topping, not the cake.
Frosting:
- 1 ½ cups powdered sugar
- 6 oz package of cream cheese
Whip until fluffy.
- 1 ½ cups whipped cream.
Whip in a separate bowl, then fold into cream cheese mixture. Frost cake.
Raspberry topping:
- 2 ten-ounce packages frozen raspberries (or 2 ½ cups fresh)
- 1 package Danish Raspberry Dessert (We used Junket brand.)
Mix Danish dessert using 1 ¾ cups liquid, using juice from frozen raspberries as part of the liquid. Add raspberries, let cool. Spread over cream cheese frosting on top of cake. Chill and serve.
























