Shop Fall Flavors and Crafts, Market Customers!
Upcoming Market Events:
- October 16 – Customer Appreciation Day
- October 23 – Last Saturday Market
- October 30 – Harvest Festival in Downtown Coeur d’Alene
- December 11 – Winter Market at Kootenai County Fairgrounds
It’s the perfect time of year to pick up all that colorful fall harvest produce! Winifred Farms will have beautiful specialty pumpkins available and Killarney will have wild-harvested cranberries. Check out all the winter squash and gourd offerings from our farmers, and grab the remaining tomatoes and tomatillos of the season before they’re gone. For a full list of what will be available, see the Fresh List below.
Fall flavors continue with goodies from our bakers! Lake City Bakers will have fresh Jalapeno Cheddar Bread, Apple Fritter Bread, Banana Bread, and of course Pecan and Pumpkin Pies.
Or grab a Vegan Pumpkin Spice or new HuckNBerry Handpie from Bean & Pie to munch on while browsing the Market.
Warm up this weekend with steaming mulled apple cider or wine using mulling spices from Mountain View Farms. Only $2.50 for a pack of the same cozy spices your grandma used. Just drop into a gallon or more of cider or wine and simmer to infuse with the flavors of fall!
Be sure to stop and say hello to Phyllis and Gene at Wildflower Embroidery and browse their colorful and creative embroidered decorations, gifts, and souvenirs. Phyllis spends hours each week creating new embroidery designs in her Hayden Lake sewing rooms, but she also welcomes suggestions and special requests from customers. These towels are embellished with scenes of fall and would look great in your kitchen this holiday season.
Fresh this Week:
Reminder: Bring your market basket for shopping or a box for your plants. Wagons are available but limited. Our vendors also appreciate small cash bills, especially if you are shopping early.
This hearty recipe incorporates a wealth of meats and veggies from the market and is super simple to make.
- 2 acorn, delicata, dumpling, or carnival squash, cut in half and seeded
- 2 tsp extra virgin olive oil, plus more for rubbing the squash and greasing the dish
- 3/4 tsp sea salt
- 6 oz sweet italian sausage, chorizo, or chopped bacon
- 1 small leek, chopped (about 1 cup)
- 1-2 apples or pears, chopped (about 1 cup)
- freshly ground pepper
- 2 cups tender leafy greens, cut into ribbons (like spinach, kale, or swiss chard)
- 4 fresh sage leaves, coarsely chopped
- 2 cups cooked rice or quinoa
- 1/2 cup grated cheddar cheese
Preheat the oven to 375°F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh-side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo or sausage and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved sausage. Cook for another minute, stirring to combine, and remove from heat. Taste and adjust the salt and pepper if needed.
Flip the cooked squash over in the baking dish so it is flesh-side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.
Ditch the can and make your own with wild Idaho cranberries!
- 1 cup cane sugar
- 1 cup water
- 12 oz fresh cranberries
- 2 tsp fresh orange zest
- pinch sea salt
In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and simmer until the berries burst, about 10 minutes. Stir in orange zest and sea salt.
Remove saucepan from heat and let cool completely. Store in a resealable container in the refrigerator until ready to serve. Can be made up to 1 week in advance.