BY AIMEE DURAND
Hailey native Carly Ching, 15, spent her summer digging in with a school-required personal project she calls “Living Local.” All sophomores at Wood River High School must explore interests outside of the classroom for this project. For Ching, this hands-on challenge blended a trio of unexpected interests: a green thumb mixed with culinary passion and a dash of Valley life.
While exploring her options, Ching at first considered dance as her focus. With her background as a dancer with Sun Valley Ballet, it seemed the natural way to go. However, other passions began to emerge.
“I love to be outside, surrounded by plants and trees and the world around me,” Ching said. “A garden seemed fun and I always wanted to start one, but I also had a newfound love to cook.”
Ching, with her mother’s advice, decided to merge her love of cooking with a desire to start her own garden. The plan to use only locally harvested herbs, fruits and vegetables as ingredients set in motion Ching’s creation of a companion cookbook.
“I am glad she found something she can be passionate about for this project,” said Nicole Ching, Carly’s mother.
Planning the garden enclosure, preparing the materials, construction, soil arrangement, choosing seedlings and planting took Carly about 20 hours.
All building materials she used were recycled or donated.
“The process of tearing down several pallets was the most time-consuming,” Ching said. And it quickly became a family affair.
The garden consists of two raised beds, each measuring 10 feet long by 3 feet wide. The beds are enclosed with wood and sheetmetal and are adorned with arches and cover material.
Ching found relaxation in the growing green scene.
Wandering about nature provided a connection to the world around her, she said.
During this waiting period, ideas for dishes garnished with basil, cucumbers, green onions, tomatoes and radishes grew. The crop and recipes flourished, but some ingredients were missing. Realizing she couldn’t produce every item on her own, another local element was thrown into the mix.
Ching’s field of vision expanded to the neighborhood farmers’ market and surrounding stores. She decided they could supply items such as regional cheese and eggs. Local staples became part of the “Living Local” plan.
“This project opened up my horizons to the great things available in this Valley,” Ching said.
“Taking care of my plants was very relaxing,” she said. “I could hear the birds and was surrounded by the greenery.”
Basil, cucumbers, green onions, tomatoes and radishes are some of the items Ching grew.
“Timing of the crop influenced my recipes,” she said. “I tried to build recipes around what was available. My mom said if Carly is cooking, we know it will be good.”
From arugula to radish, all edibles were whipped up for taste trials.
“A favorite fare in the household was a tomato bruschetta,” Ching said.
The incorporation of homegrown tomatoes and basil with locally sourced Mozzarella is one meal for the book.
“My goal for the cookbook is to develop 10 recipes, and so far I have four,” she said.
The project is, in a way, without end, as Ching continues creating in the kitchen and dreaming about next summer.
“I will definitely have a garden next year,” she said.
