We are here, rain or shine, with delicious and cozy things for you, Market Customers!
Yes, our farmers still have an abundance of fruits, vegetables, flowers, meats, eggs, and cheeses, and value added products. But the stars of the show right now are our bakers, meat vendors, cozy crafters, and apple and stone fruit vendors. Have you checked them out yet? From sourdough bread, grilling meats, and pecan pie to locally-sourced and knitted wool hats and scarves, artistic jewelry, comfy mugs, and lovely art, there’s something for every season and every person at the Market.
FALL FEST IS COMING SEPTEMBER 30th!
Come celebrate cooler nights and balmy days with pumpkin painting, scarecrow making, and craft activities for the kids. We’ll have all sorts of fall flavored treats to buy, like caramel apples, pumpkin baked goods, pecan pie, hot spiced cider, and more! Our farmers will have piles of pumpkins, gourds, winter squash, and multi-colored corn for home decorations. See the image for all of our Fall/Winter dates and events.
Thank you from PoP Club!
Can you believe it’s the last PoP Club of the season! Thank you to all the families that participated in our program this season – we look forward to serving you next year. And thank you so much to all the volunteers, board members, and vendors that supported PoP Club this season.
If you would like to provide feedback on the POP Club program, have activity ideas, or would like to volunteer, please reply to this email. We would love to have our community join us.
We are seeking volunteers for the 2024 season. Folks ages 12 & up are welcome to inquire. PoP Club is a fun and interactive way to gain customer service skills while obtaining volunteer experience for resumes, clubs, and classes.
There are a handful of our vendors who have been very generous to our non-profit, Friends of the Market, over the years with donations to Friends and PoP Club. The PoP Club Vendor Sponsor of the Week is Tim Jones with Omni Laser Art. You can find his amazing wooden art pieces in his booth located on the pavement on the South East side of Market. Tim donated our new laser engraved PoP Club tokens to market this year!
Freeborn Family Farms:Freeborn Family Farms Elderberry Elixir is a back to school must! Kids under 5, take 1 teaspoon and ages 5 and up 1 tablespoon as a wellness boost/ cold and flu prevention.
Sandia Spice Co.:Sandia Spice will debut our red Chili Lime on Saturday to accompany our Green Chili Lime. Street Corn, dusting for your chips or taco seasoning, these are delicious! Don’t forget an easy marinade for fajitas.
Gem State Mushrooms:Gem State Mushrooms will have pink oyster, blue oyster, golden oyster, king trumpet, pioppino, and lions mane. Stop by booth 27 to check out what amazing dish chef Cynthia will be featuring this week. Cynthia’s dish, which she is preparing, will be aBBQ mushrooms with slaw sliders.
Carpe Diem Crepes: My Crepe of the Month “Pomme” is filled with sweet and crispy apples and salted caramel ! A delicious taste of Fall!
Simply Sweet Cottage Treats: We will have gluten free scones, breads and cookies on Saturday. Then, next Wednesday we will feature pumpkin rolls and caramel apple rolls. Another taste of Fall!
Friendly Islands Grill: Do you enjoy Kava? We have 100% Kava from our family farm in Kingdom of Tonga! This weekend, we’ll also be serving Polynesian Chicken Skewers, Shrimp Skewers, and fresh Mango Otai Drink! Come grab some food and enjoy the live music at the Market!
Idaho Livestock: We have plenty of meat sticks and jerky for your Labor Day outing, as well as all the grilling meats. And with the days already growing cooler, we’re offering deals on Roasts and Stew meats. All our meats are frozen, so you can easily get stocked up for fall and winter!
Inland Organics: On Sale this week! Our Worm Tea will be $10.00 per gallon. And get your garden ready for winter: our Bio Char Plus Winter Preparation is on special at 4 lbs for $20.00!
And there’s so, so much more…
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: Bill Bozly
Wednesday: Sam Leyde
Make this with locally-raised meat, locally-farmed veggies, and locally-brewed wine!
- 4-5 lbs whole chuck roast
- sea salt and pepper, to taste
- 2 Tbs extra virgin olive oil, plus
- 2 yellow onions
- 8 carrots
- 1 cup red wine, Beauty Bay Winery dry raspberry wine, or Sheppard Wines rhubarb wine (optional - can use more broth)
- 3 cups beef broth
- 3 sprigs each fresh thyme and rosemary
Generously season the roast with salt and pepper. Preheat the oven to 275℉. Heat the oil in a large pot or Dutch oven - with a lid - over medium-high heat on the stove. Don't let it get smoking hot!
Cut the onions into quarters and the carrots into chunks. Add to the hot oil and brown on all sides. Set aside. In the same pot, sear the meat for about a minute on each side to nicely brown it all over. Set aside.
Deglaze the pan over medium-high heat with the the wine or 1 cup of broth. Scrape the bottom with a whisk to get all the bits. Place the roast back into the pan and cover halfway with the broth. Add the onions, carrots, and herbs, arranging around the meat.
Place the lid on the pot and roast in the pre-heated oven for around 4 hours. The meat should be pull-apart tender. Enjoy with your favorite side of potatoes and use the juices to make a silky smooth gravy.