Happy Memorial Weekend, Market Customers!
The sunny Saturdays and spring Wednesdays continue! And we have even more fresh produce on the shelves, along with newly-bloomed flowers, established North Idaho veggie and herb starts, and oh so much more. Ramstead Ranch will also have a bunch of 100% grass-fed beef steaks and burgers for your Memorial Day grill. Don’t forget to pick up some local honey and a few tomatoes from Deerfield Farms to make your own BBQ sauce (recipe below). Check below for a detailed list of what’s fresh this week.
Living Earth Naturals just whipped up a fresh batch of body cream this week. Brandi has 8 fresh scents made from a blend of rich, certified organic oils infused with skin-nourishing herbs and scented with therapeutic essential oils.
The Food Corner
Mom’s Mini Donuts will have Maple Bacon Donuts this Saturday. YUM!
The Wellness Bar Truck is back this week with cold-pressed juices, acai bowls, and smoothies.
Did you know that you can get your paella in a wrap?
Back by popular demand on Saturday: Crack Pop gourmet toffee popcorn! Try a sample and grab a bag before it’s gone.
Reminder: Bring your market basket for shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
June is National Grilling Month. Throw this recipe on the grill on Father's Day alongside some Ramstead steaks and smoked Good Shepherd lamb ribs.
- 2 lb broccoli
- 1/4 cup extra virgin olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 3 tbsp ketchup
- 1 tbsp honey
- 3 garlic cloves, minced
- 1/2 tsp kosher salt, plus more for sprinkling
- freshly ground black pepper
- 1/4 tsp crushed red pepper flakes, plus more for serving
- 1/4 cup grated Parmesan cheese
- lemon wedges, for serving
Preheat grill to medium heat. Trim off fibrous bottom half of broccoli stem, then quarter broccoli head into small trees.
In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
Place broccoli on grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.
Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges. Enjoy!