Shop fresh produce, cold dairy, refreshing fruit wines, and all the foods and drinks to keep you cool, Market Customers!
Yes, it’s hot out there. But we’ve got the things to keep you cool, hydrated, and well fed this summer.
Produce first. All the fresh summer greens are coming straight from the farms, from salad mixes to Swiss chard, kale, and lettuce. Toss with some fresh market herbs, like parsley and mint, or slightly spicy Purple Radish microgreens from Kerr Microgreens. You can also top your summer salad with grilled garlic scapes from Motte & Bailey Farm – our featured in-season item – and sauteed oyster mushrooms from Rider or Gem State Mushrooms! See our Garlic Scape Dressing recipe below.
A salad always goes well with a grilled cut of locally-ranched meat. Ramstead Ranch will be at the Saturday market with 100% grass-fed steaks for grilling and then finishing pan-seared, including t-bones and small boneless cutlets. Idaho Livestock will also have a freezer full of ground beef, smokie sausages, livers, steaks and roasts.
Terratopia Farm will be back this week – we know you’ve been asking about their goat cheese. They’ll have marinated feta and string cheese along with garlic scapes, jams and jellies.
And don’t forget the flowers – edible and decorative. The bouquets are flourishing all over the Panhandle, and there’s no better place to pick them then at the Saturday or Wednesday markets.
Black Forest Bakery’s featured item this week is their Bienenstich or BeeSting: honey baked almonds on a sweet buttery yeast dough that is then filled with vanilla buttercream. Trust us, it will be gone in seconds with only cream left to lick off your fingers. They’ll also have glazed strawberry cream cake bars! And don’t miss the wealth of cookies, pies, hand pies, sourdough loaves and other baked sweet and savory treats our fabulous bakers have to contribute to your table. They keep our ovens off and home cooler by doing the baking for us.
PoP Club This Week
PoP Club is a free market program for kids ages 5-12 that introduces them to healthy produce with fun hands-on activities and challenges that are fresh and new each week. When a child completes an activity, they get a $2 token that they can redeem around the market for fresh fruit, vegetables, and food-bearing plants.
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.
Fresh this Week:
Saturday: Deep Roots | Wednesday: The McCues
Drizzle over a mix of farmers market greens, herbs and veggies.
- 1/2 Cup fresh garlic scapes, chopped
- 1/2 Tbsp fresh chives, chopped
- 1/2 Cup fresh parsley leaves
- 1/8 Cup fresh lemon juice
- 1/2 Cup packed tarragon leaves
- 1/2 Cup buttermilk (or whole milk with 1/2 Tb vinegar - let sit for 5 minutes)
- 1/2 Tbsp miso paste
- 1/4 Cup mayonnaise
- sugar, sea salt and pepper, to taste
Combine the scapes, herbs, chives, and miso in a food processor and high-speed blender. Process for 1-2 minutes until a coarse paste.
Add the lemon juice, buttermilk and mayo, and process 1-2 minutes, until smooth. Season and sweeten to taste.
Serve immediately drizzled over a salad, as a sauce for steak or chicken, or as a dip with chips or veggies. Can be stored up to a week in the refrigerator in an airtight container.
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