Jackson Hole, Wyoming
The name Jackson Hole was given to this area because it is like descending in to a hole as you navigate down the steep mountains as you enter. It is the valley floor that lies between the Teton Mountain Range (which rises more than 7,000 feet) and the Snake River. The name “hole” was given to this area surrounded by mountains by early trappers and mountainmen. Within the mountains are rivers and streams that are a good habitat for trapping.
The town of Jackson is referred to as Jackson Hole and is located in Wyoming along the Idaho border. It is the principle and largest town in the area. The population is ever growing with approximately 10,000 to 12,000. The growth of this remote area is due to the town square area and development catering to tourism.
It was originally populated by several Native American tributes. It is believed that the first non-Indian to enter Jackson Hole was John Colter in 1807 or 1808.
The town was named by Margaret Simpson in 1893-1894. As there was no post office building she used her home to forward mail west and needed a destination name. So she named it Jackson after David Jackson who was the first whiteman to spend an entire winter there alone. This 2.95 square mile town was incorporated in 1914, while the state of Wyo- ming was admitted to the Union earlier in 1890 (our 44th state).
Teton National Park is a short five miles away with Yellow National Park being 200 miles. There are several other major points of interest – refuges, resorts, wild life and art centers. You can spend a great deal of time checking it all out.
Due to the surrounding mountains the summers are warm to mild. Due to high density there can be severe cold snaps in the winter - official record temperature has been minus 56-degrees. The area is good for year around activities from hiking to snow skiing and all things in between.
The soil is not ideal in the “hole” to grow crops. The valley was used for cattle and dude ranches cropped-up attracting the tourist.
The natural growing season is only a couple of months long. Plus it can be very expenses to plant under these conditions. To make up for soil conditions Jackson has come up with vertical farming. A small plot of land owned by the town – a partnership was formed to grow crops in this manor – especially tomatoes and microgreens.
Five years in the planning a new 13,000 square foot three-story building (greenhouse) is bringing new jobs and fresh produce to the community. A major problem was the energy use for such a project. But, all the details seem to have been worked out and ready to go.
In 1920 the Town of Jackson elected the first all women city government – mayor and council. In turn they appointed a female town marshal, town clerk and treasurer. Carrying on the tradition, today the mayor is Sara Flitner.
The other Sunday while at the Parkside Kitchen Club Picnic I had a chance to chat with Janet & Jack Ertell. Jack asked what was on the agenda for upcoming columns for The Table. I mentioned that I have been considering Jackson Hole Wyoming. What a coincident, he and Janet made a 24 day trip west and stayed at Jackson Hole for a week. Their daughter and her family live there. Actually they are proprietors of a sport’s bar called “Cutty’s”. It features old style pizza and giant burgers. They are known for their “Philly Cheese Steaks”. They have Amoroso rolls shipped to them from Philadelphia daily which makes them the best. It seems there is no place that can make a sandwich close to the taste that is Philadelphia style sandwiches. Most agree it is the bread that makes the difference. Personally, I think it is the water of our area in the bread that makes the difference. If you are in Jackson Hole stop by – you can’t miss it – it is on the one road out going south.
In the beginning trapping for food and skins were major contributors to the development of Jackson Hole.
JACKSON HOLE TRAPPER’S STEW
2 pounds of meat – cut into 1½” cubes* 2 Tbsp. bacon fat or oil 1 cup hot water 1 whole bay leaf 6 medium carrots – cut into 1” pieces
2 medium onions, chopped
6 medium potatoes, peeled & cut into 1” cubes
1 small cabbage, quar- tered Salt & pepper to taste *you can use moose, elk, caribou, venison or beef pot roast
Brownmeat in hot bacon fat or oil in a Dutch oven or heavy pot. Add enough water to cover meat & simmer, covered for 1 hour. Add bay leaf, carrots, salt & pepper, simmer for additional 30 minutes. Add onions & potatoes. Use more hot water to keep ingredients covered, if necessary. Cover & simmer for additional 30 minutes. Add cabbage, cover & cook for 15 minutes longer. Add more salt & pepper to your taste. Remember to remove bay leaf before serving, as it is known that it can get caught in your throat and chock you.
A SIMPLY BEEF POT ROAST
5 lbs. rump roast 6 huge onions oil salt & pepper water Salt & pepper meat & sear on all sides. Set aside. Slice onions relatively thin; salt & sauté in oil in Dutch oven or large pot until the onions begin to brown. Add meat & 3 to 4 cups of hot tap water. Cover & simmer for approximately 3 hours, turning meat and spooning onions over it evenly every ½ hour. Add additional add hot tap water if the liquid is getting low. Serve over cooked noodles. Serves 6 to 8.
CELEBRATE LIFE EVERY DAY!
Let me hear from you: banjack303@verizon. net. Search YouTube for Look Who’s Cooking as well as phoenixvillenews. com for this column. Find Bette on Facebook by searching “Bette Banjack’s Downtown Kitchen.”