We have all the things to cool you down, Market Customers!
From acai bowls, cold-pressed juices, iced tea and coffee, and cool cream pies to fresh blueberries and cherries, juicy veggies, refreshing fruit wines, iced herbal teas and coffees, and bountiful flower bouquets we have all the things to keep you cool in the sunny outdoors this week. Come shop with us on Saturday, 9:00 am – 1:30 pm in Hayden, and on Wednesday, 4:00 – 7:00 pm, at Riverstone in CDA. Here are a few upcoming events, and see below for more on what’s fresh at the Market this week!
APPLY TODAY for KIDS’ DAY MARKET!
Did you know that the Market hosts two Market days for kids to bring things they’ve crafted, grown, or produced and experience what it’s like to be a Market vendor? We are all about encouraging entrepreneurial farmers and producers – applications due by July 6th and August 10th.
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Pamelot Lavender: Pam is one of our beloved long-time vendors, and she will be bringing her first lavender of the season this weekend!
Willow Wood Honey Farm:This hot weather is so hard on our lips. Pick up some yummy huckleberry chapstick this Saturday and feel some relief! Made with just four ingredients and just $4 each (or 3/$10) it’s a great addition to your summer care. I also have chapstick available in lavender and honey flavors.
Beauty Bay Winery: This season we will have Huckleberry, Marionberry, Blackcap, and Apricot fruit wines all handcrafted and 100% natural, as always. Later this season, we will offer our new Concord Grape wine along with our Dry Raspberry. Try a sample at our booth!
Blue Wildrye Farm:We are so excited! We’ve been out of beef for about a month now and everybody has been asking for it! Our Long Awaited Grass Fed and Finished Beef is BACK IN STOCK! Here are two favorites, but be sure to visit our online pre-order shop to see the full menu of all of the beef we have! Our delicious grass fed and finished Ground Beef is $10.50/lb is great in all of your family’s favorite recipes: burgers, tacos, chili, sloppy joes…. Stock up! Beef Sirloin Steaks are $18/lb and are a leaner cut, but oh so flavorful! We love to use them to make Carne Asada, Garlic Butter Steak Bites, and Shish Kabobs!
Mohr Lavender: We will have fresh lavender bundles this weekend! We started our lavender farm in 2021, choosing to grow lavender because t’s drought resistant, pest resistant, doesn’t need for fertilizers or pesticides, and is a very versatile plant. We can distill it and get oil, and it has multiple culinary uses. We focus on the culinary side ! I love to cook and bake, so this herb is really fun to experiment with. We hope to introduce culinary lavender to our community and teach people how to use it!
Riley Creek Blueberry Farm: Our blueberry experts Benley (dog, 7) and Eloise (child, 2) have decided that we have all waited long enough and these berries are READY. We are hoping to be at the Market this Saturday with a limited quantity of freshly-picked blueberries!
Eagle’s Dell Farm: We will be there on Saturday morning with ice cold, raw cow’s milk, fresh chevre cheese, herbed goat cheese, cow’s milk cheeses, cajeta (goat milk caramel sauce), labneh, and yogurt. See you there!
Tea.Health.Honey: We have begun our Tea of the Month offerings, beginning with July. This month we have “PatrioTEAsm Black” tea blended with (red) rose petals, (white-ish) marigold petals, (blue) cornflowers, and natural extracts in celebration of our country’s 248th birthday!
Purchase any item and receive our July special for only $2.48!
Let’s Celebrate ‘Merica: Drink Tea!
The Wellness Bar Food Truck: Beat the heat this weekend with a delicious acai bowl from The Wellness Bar! Visit our Food Truck at the Farmers Market for a refreshing treat that’s both nutritious and satisfying! Seriously. You HAVE to try the Chunky Monkey!
Solunar Nutrition: Our Mockaccino is a cozy yet invigorating chocolate-herbal drink mix, the perfect substitute for those who abstain from caffeine or are looking to cut back/quit. In addition, it’s great for coffee enthusiasts to enhance the flavor and nutritional value in their own beverages. As a low-calorie crave-quencher, MJ’s is also ideal for weight-loss. Free stickers for the kiddos this 4th of July weekend while supplies 
last!
Lake City Bakers: We’ll be embracing the heat wave with plenty of our Jalapeño Cheddar Bread this Saturday! Always a fan favorite, makes great toast, and even better BLTs (with fresh market tomatoes and bacon!)
Lake City Juice: Stop by our table for a cold, refreshing fresh juice. This Saturday and next Wednesday, I will have discounted juice six-packs and 3-day detox cleanses! See you then!
Graham Publishing: Summer is in full swing! What you need is a good book to relax with. Stop by Graham Publishing for a new book–several set in North Idaho!–and chat with the authors.
Make sure you visit the food court and grab something delicous to eat or drink, and don’t forget all the scrumptious regular and gluten-free baked goods our baking vendors have to offer.
Reminder: Bring your market basket for your shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
On Stage:
Saturday: Nick Grow
Wednesday: Carli Osaka
Berries are in season! Grab some at the market and cool off with this recipe.
- 3 cups fresh blueberries, divided sub cherries (pitted), strawberries, or raspberries, as available!
- 1/4 cup organic cane sugar
- 1 Tb lemon juice
- 2 cups local or organic heavy whipping cream
- 4 oz (can) sweetened condensed milk
- 1 tsp vanilla extract
- 1 pinch sea salt
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Place a 9" x 5" loaf pan in the freezer to chill.
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Add 2 cups of the berries, the sugar, and the lemon juice to a medium saucepan and bring to a boil over medium heat. As it boils, mash the blueberries in the pan with a fork, spoon or potato masher. After about 10-15 minutes, the berries should break down into a sauce. Remove from the heat and cool completely.
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Place the heavy cream in a stand mixer and mix on the lowest speed, gradually increasing the speed as the cream begins to thicken. Beat on high until cream is thick and stiff peaks form.
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In a medium bowl, combine the sweetened condensed milk, vanilla, salt, and 1 cup of the whipped cream until combined.
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Gently fold the cooled blueberry sauce and the sweetened condensed milk mixture into the remaining whipped cream in the mixing bowl. Then, gently fold in the reserved cup of berries.
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Pour the mixture into the chilled pan and freeze for at least 5 hours, or until fully set, before serving. Scoop out into a bowl or onto a cone and enjoy!
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