Shop local and fresh with us, Market Customers!
Our Markets are a delightful place to find fresh, local produce, baked goods, and other foods, and also…the perfect bouquet. We love walking among the vendors and gazing across so many spectacular flowers, especially here in the spring when all the colors are soft and joyful. These flowers are all grown by our local vendors who also cut/ harvest and arrange each bouquet. What beauty will you find this weekend?Interested in sponsoring one of our programs, like Bike to Market or POP Club for kids? Email us for more information at: MarketManager@KootenaiFarmersMarkets.org
Fresh from Farmers this Week:
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Idaho Livestock: Established in Hayden, Idaho, we breed and raise seedstock Aberdeen Lowline Cattle. We oversee them from the time they’re born until they are sold to add genetics to another herd or until they end up in the meat locker. They are raised on pasture and hay. The steers, and sometimes heifers, that are chosen for harvest get fed out the last 90 days on grain. They are harvested between 18/24 months, hang for two weeks at Smokey Ridge Meats in Chewelah, WA. This year, our ground beef deal of 5 – 1# packs for $35 is back! See you on Saturday.
Killarney Farms: Killarney will be at the Saturday Market with basil, eggplant, squash and everlasting flower starts! They’ll also have lots of fresh beets, broccolini. carrots, kale, mesclun salad mix, Mountain spinach, spinach, lettuce, radishes, mixed Asian greens, arugula, dill, cilantro, and rhubarb.
Blue Wildrye Farm: Taste the Difference this Weekend! Pick up your favorite pasture-raised cuts ($12/lb) at the Hayden farmers market. Our Berkshire pork chops are full of rich, clean flavor—and perfect for showing off your grilling skills. Pre-order online for grab-and-go convenience or just stop by our booth to pick up some tasty pork in person. Pre-orders only available online by 11 pm on Thursdays for Saturday pick up or 11 pm on Mondays for Wednesday pick up.
Deerfield Farms: Our first fruit harvest tomatoes are starting to trickle in! The early season pink heirlooms are first, then a few yellows. Soon to come will be the vines and slicers (the red round beefsteak type). Saturday, we will also have plenty of Black Eyed Susan Vines in 3” pots, our cucumbers are still abundant, and duck eggs are also plentiful.
Kerr Microgreens: We are bringing a big selection of fresh microgreens to the Market this Saturday. For anyone camping, hiking or traveling this weekend, we also have freeze dried microgreens in powder or crushed varieties. Hope we see you soon!
Graham Publishing: Did you know Deb of Graham Publishing offers three cookbooks? Look for us by the Manager’s booth on Saturdays and try out the recipe below – Carrot Spinach Waffles! – with good fresh from the Market.
Quill Your Wishes: Alena will be selling her handmade quilled cards this weekend. Stop by and check out here selection for Mother’s Day! A quilling card is a greeting card decorated with an art form where thin strips of paper are rolled, shaped, and glued to create intricate designs. These designs are then attached to the card’s surface to create a decorative and unique piece of paper art.
Garden Party Fibers: This week, I have focused on knitting bright mitts and colorful mini skeins – also a couple new baby hats and an adult hat. As always, my handspun yarn is spun by me from local sheep and alpaca. I do my own processing before hand spinning a thick rustic yarn. I always include a free pattern with a purchase of my yarn, and these mitts are easy to knit. Enjoy and see you Saturday! – Juaquetta
| Here is my basic mitt recipe:
Use 12 yards of my bulky handspun for 3 accent stripes, and around 70 yards of a plain yarn. Size 10 1/2 needles, I start with casting on 24 stitches. Working every row in knit stitch, add the handspun after 2 garter ridges. Knit over and back with handspun, drop it and pick up the main color. Work 2 rows of main color, drop it, then 2 rows at handspun. Repeat this for 3 handspun stripes. I make a square that snuggly fits around your hand. Fold in half, sew up leaving a thumb opening. Crochet around the thumb opening to finish. |
Kiss My Biscotti: This week, Kiss My Biscotti will have Lemon 🍋, Cranberry and Orange, Morning, Peanut Butter and Chocolate, and Savory Black Pepper and Parmesan flavors of biscotti, just to name a few. I will also have the gourmet dry mixes of soups, breads, muffins, and cookies that you can take home and make yourself! Don’t forget the scones…Strawberries and Rhubarb (from my garden), and Cranberry Orange that are made the morning of market!
IN THE FOOD COURT:
The Hungry Squatch: We are the new booth in the Food Court, coming to you alongside Aebleskivers. We will be offering food specials all summer, but this holiday weekend we will have specialty burgers and are introducing the Blazing Behemoth! This burger is loaded with pepper jack cheese and jalapeños, is infused with spices, and is topped with a mango habanero sauce. Come get it while it’s here!
Bully Dogs: Have you tried our dogs? They are delicious! Thank you for coming and supporting our new booth this past week! I’ll be serving up an assortment of hot dogs, sausages, and brats, along with mouth-watering Chicken Tamales. Come try it out, and look for my expanded menu next week.
Carpe Diem Crepes: Meet our Crêpe of the month for May: “Rouge Délice” This delightful crepe tastes like spring with homemade Fresh Berries Coulis poured over a warm crêpe and topped with whipped cream. Simple ingredients, always fresh.
Idahome Espresso: We’ll be there on Saturday! May’s drink specials include Mom’s Mocha (chocolate and raspberry), Honey Bee Latte (honey, vanilla, brown sugar, and cinnamon), and Sweet Treat Latte (vanilla and cupcake syrups). Come grab a drink and enjoy the live music.
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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.
If your business is interested in donating to or sponsoring a market program, please contact Friends.KCFM@gmail.com.
On Stage:
Saturday: Ben Vogel
Wednesday: Bill Bozly
Make this quick and easy recipe from our local author, Deb Graham, with veggies from the Market!
- 1 3/4 cups all purpose flour
- 1/4 cup cane sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 farm fresh eggs
- 1 1/2 cups farm fresh cow or goats milk
- 4 Tbs melted butter
- 1 cup grated carrot
- 1 cup chopped spinach, packed
- cream cheese and fruit syrup, for serving
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Preheat and grease a waffle iron.
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Beat the eggs until a little foamy and combined.
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Combine the flour, sugar, baking powder, cinnamon, beaten eggs, milk, and melted butter in a mixing bowl or large liquid measuring cup. Fold in the carrot and spinach.
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Pour some of the batter onto the hot waffle iron. Close and cook until browned and done. Repeat until all the batter has been used.
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Serve with cream cheese and fruit syrup. Try savory with scrambled eggs, farm bacon, goat cheese, and microgreens!
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