Customer Appreciation Day and End of Season Schedule
This weekend is Customer Appreciation Day at the Kootenai County Farmer’s Market and as our thank-you to our loyal customers, we will be providing free homemade soups, breads, and pastries. Come spend another Saturday with us and enjoy some great food and live music before winter comes!
The most commonly-asked question this time of year is “how much longer will the Farmers’ Market be open”. Good news! The Saturday market is open and offering abundant fresh vegetables until the end of October! Here’s what we have planned for you between now and then…
Upcoming Events:
10/17/20 CUSTOMER APPRECIATION: Free homemade soups, breads and pastries.
10/24/20 LAST HAYDEN MARKET: This will be the last market at the Hayden location.
10/31/20 HARVEST FESTIVAL: The Saturday market moves downtown for the final market of the season. Trick-or-treating and a dog costume contest!
12/12/20 WINTER MARKET: Don’t forget to save the date for the Winter Market at the Kootenai County Fairgrounds. More details will be posted on our Facebook page and here in the Fresh Sheet as we get closer.
On Stage:
Saturday: Buck 99
| Fresh this Week: Red onions, yellow onions, sweet onions, green onions, swiss chard, pumpkins of all sizes, leeks, potatoes, spinach, carrots, beets, bags of storage onions, garlic, parsnips, cauliflower, lettuce, arugula, salad mix, broccoli, kale, collards, cabbage, Napa cabbage, bok choy, Asian greens, eggplant, tomatillos, peppers, tomatoes, celery, celeriac, turnips, rutabagas, zucchini, winter squash, radishes, cilantro, dill, parsley, sage, rosemary, Barlett, Bosc, and D’anjou pears. Golden Delicious, Gala, Honey Crisp, Macintosh, Empire, Macoun, and Jonathan apples. |
This week's recipie is a delicious hearty soup. On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up.
- 2 tbsp extra-virgin olive oil
- 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
- 3 celery stalks, cut on the bias into 1/2-inch-thick pieces
- 3 medium carrots, cut into cubes
- 2 garlic cloves, crushed
- 2 pinches red pepper flakes
- Coarse salt and freshly ground pepper
- 5 1/4 cups homemade or store-bought low-sodium chicken stock
- 1 1/2 cups water
- 1 small butternut squash, peeled and cut into cubes (1 to 1 1/2 pounds)
- 2 Yukon Gold potatoes, cut into cubes (about 12 ounces)
- 1 head escarole, cut into 1-inch-thick ribbons
- 1 can chickpeas, drained and rinsed 15 ounces
- 2 tbsp fresh lemon juice
- 2 tbsp thinly sliced fresh mint
- 2 tbsp thinly sliced fresh dill
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Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
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Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
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