It’s a BERRY BONANZA at market this time of year! Those of you who arrived early last week may have noticed the first few bags of huckleberries. They should be more plentiful this week, but will still sell out very quickly, so set your alarm if you have plans for those little gems.
Also new this week: Riley Creek will be bringing their first blueberries to market!
Plus: Cherries, raspberries, golden raspberries (have you tried these yet?) blackberries and strawberries.
|Fresh This Week: Huckleberries, blueberries, cherries, raspberries, golden raspberries, blackberries, strawberries, green beans, rhubarb, zucchini, cucumbers, squash, garlic scapes, tomatoes, basil, all types of peas, garlic, new potatoes, broccoli, carrots, beets, radicchio, arugula, spinach, lettuce, kohlrabi, chard, kale, pac choi, bok choi, radishes, salad turnips, dill, cilantro, parsley, shallots, green onions, spring mix, fresh flowers, plant starts.|
Saturday: Garret Pless
Wednesday: Ed Graves
PoP Club for Kids
This Week’s Theme: Go with Whole Grains! Discover why whole grains are so important plus a bread tasting.
Kids ages 5-12, don’t forget to stop by the PoP Club booth (next to the Manager’s Booth) for a fun activity and to earn your $2 token!
- ¾ cup milk or alternative milk of your choice
- ¾ cup frozen blueberries
- ¼ cup grated organic beet from about 1 small
- ¼ cup mint leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon ground chia seeds
- 1 tablespoon North Idaho honey
- Pinch of kosher salt
Using smoothie or ice crush setting, purée almond milk, blueberries, beet, mint, lime juice, chia seeds, honey, salt, and ½ cup ice in a blender until smooth.