Welcome to Summer, Market Customers!
Don’t forget to check out PoP Club – Power of Produce – for your kids ages 5-12!
Strawberries are coming on as strong as this week’s heatwave. Check out our three strawberry recipes (see below) designed to keep you and your oven cool.
Of course, strawberries aren’t the only fresh ingredients on the shelves this week. Grab a bag of arugula for a spicy-sweet salad topped with strawberries, Steam some beets, carrots, and turnips, chop, top with butter, and serve as a side to a pair of smoked lamb ribs. Greens are transitioning from delicate spring leafys to more hardy summer spinach, lettuce, salad mixes, stir-fry mixes, and more. And don’t forget – garlic scapes and fresh garlic bulbs are in abundance! Roast a couple of bulbs with a handful of scapes, and make a delectable spread for a slice of MaK sourdough bread. See below for a full list of what’s fresh.
Good Shepherd has smoked lamb ribs again this week. Order a whole of half lamb this weekend for delivery in just a week! Of course, we are all cooling off with iced cold brew coffee, fresh-squeezed lemonade, shaved Hawaiian ice, Polynesian tropical drinks, fruity shrub sodas, hand-made ice cream, and acai smoothie bowls. Have you tasted our food court lately?
Terratopia Farm will also have raw goat milk and cheeses along with jalapeno, garlic, and elderberry jellies.
Willow Wood Honey is highlighting their Celebration of North Idaho beeswax hand butter collection, with North Idaho-inspired scents like Sundance Salve, North Woods, Idaho Sunrise, and Hucklberry. Ask for a free sample!
Living Earth naturals is celebrating summer with products to help you tackle the warm weather and make playing in the outdoors more comfortable. Check out their Shaving Soaps (no fur) and Bug Dope (no bugs).
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:
Spicy meets sweet in this fresh summer salad.
- 1/2 cup candied pecans
- 2 tbsp extra virgin olive oil divided
- 2 medium shallots thinly sliced
- 1/8 tsp sea salt
- 1/8 tsp pepper
- 1/3 cup balsamic vinegar
- 1-2 tbsp maple syrup or honey
- 1 1/2 cups hulled and quartered strawberries
- 7 oz arugula
- 3 tbsp hemp seeds or cooked and cooled quinoa
In a blender or food processor, combine the shallot with with the balsamic vinegar, olive oil, maple syrup, salt, and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
Add arugula, hemp seeds, strawberries, and most of the roasted pecans to a large mixing bowl and top with 2-3 Tbsp dressing. Gently toss to combine.
Plate salad and garnish with remaining pecans. Serve additional dressing on the side. Serves 2 as an entrée or 4 as a side dish. Best when fresh.
This gluten-free, vegan crumble has all the flavors of summer without the kitchen heat.
- 3/4 cup raw almonds or other nuts/seeds
- 1 cup chopped pistachios or walnuts
- 1 cup pitted and packed medjool dates (about 10)
- 1/4 tsp cinnamon
- pinch sea salt
- 4 cups chopped strawberries
- 1 tsp balsamic vinegar
- 2 tbsp melted coconut oil
- 1 tbsp raw honey
Combine nuts, dates, salt, and cinnamon (if using) in a food processor and chop using the “S” blade, until ingredients stick together. Don’t over process or you will make nut butter. Chill.
For filling, puree 1 cup chopped strawberries in a blender with the vinegar, coconut oil, and raw honey. Place puree in a bowl and gently mix in remaining strawberries. Place in a glass dish and chill for 4-6 hours. Top with the crumble nut topping and serve with whipped cream or ice cream.
Dollop onto a no-bake berry crumble or lick it off a cone.
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1/2-1 cup finely chopped fresh strawberries
- 1 tbsp finely chopped fresh mint (optional)
In a large bowl or the bowl of a stand mixer, add the heavy cream and beat with the whisk attachment until stiff peaks form. Lightly fold in the sweetened condensed milk, vanilla, berries, and mint, if using. Don’t overmix!
Pour into air-tight container large enough to hold about 3 cups or 24 ounces. Freeze for 5-6 hours or overnight before serving. Will keep in the freezer for up to 3 weeks