Summer’s Almost Here, Market Customers!
The first day of summer is around the corner, and our farmers are experiencing an abundance of greens, veggies, flowers, and…strawberries! Strawberries and peas will be making an appearance this week, but get to the markets early – they’ll go fast! There are also still a lot of tomato, pepper, flower, and other veggie plant starts. It’s not too late to grow your own at home! The Tomato Lady is even having a sale: tomato and pepper plants are five for $20! They’re sturdy, adapted plants that are ready to grow in your garden. She’ll also have elderberry plants! See “What’s Fresh” below for more.
PoP (Power of Produce) Club!
This week’s PoP Club Activity: make your own LEAFY GREENS EDIBLE BOUQUET
PoP Club activities for kids is back this weekend! This free market program for kids ages 5-12 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.
Here are a few features from some of our vendors for what to expect on Saturday and next Wednesday. See you at the Markets!
Sandia Spice: At the Wednesday Market, we will have purple sweet potato slips (at left) and plenty of our seasonings, including orders.
Rider Mushroom Co.: RMC will be at the Saturday 6/10 market with Pink Oyster, Old Road Oyster, Blue Oyster, King Trumpet, & Lion’s Mane mushrooms. We will also have Mushroom Grow Kits.
Gem State Mushrooms still have these incredible Golden Treasure Oyster mushrooms! Grab a recipe card for Korean tacos to make them deliciously at home.
Solunar Nutrition: Need sleep? Try our Suzzzy’s Sleepy Tea and have YOUR BEST NIGHT’S SLEEP EVER! This Elite 18 Herbal Blend will enrich the third of your life spent sleeping by providing:
Aid to fall asleep – Valerian Root
Aid to stay asleep – Passion Flower
Immunity enhancement – Multivitamin
& much more!
CDA Scents: Hi there. I wanted to announce that my natural bug spray is back this time more affordable and covers the spectrum of ALL bugs . Including the dastardly NO SEEUM!
Looking for a gift for Dad? We have six high-quality craft woodworkers at the Market with stunning gift ideas. And have you seen Alexander’s Westwood Pen collection? He will even add a message or name to a custom pen.
Studio in the Forest: I am a potter and painter who’s crazy in love with art. I call my pieces “one of a kinds”, non-traditional, and functional. I love the creative spirit and allow the clay and the spaces within to help dictate what is to be created. I don’t fight the process but allow the object to take form. You can check out my work on Wednesday evening at Riverstone, and occasionally at Saturday market in Hayden. Hope to meet you there… Cookie.
Clark & Deb Graham – Authors: Stop by and pick up a new book written by us, local authors Clark and Deb Graham! We are the authors of 79 books, including sci-fi/fantasy/time travel, mild mysteries, historical fiction, cruise travel, cookbooks…plus three novels set in Kootenai County! If you’re looking for a beach read, something serious, or just want to chat about books and writing, come see us!
THE FOOD CORNER
Lake City Juice: I have 10% off all 3-Day Cleanses this weekend! Also, get a free juice and ginger shot when you buy a six pack of juice.
Simply Sweet Cottage Treats:We will not be at Saturdays market, but we will be in Riverstone next Wednesday. We will have peach cobbler rolls, apple caramel rolls, classic cinnamon, and lemon curd rolls…plus peanut butter brownies, brown butter chocolate chip cookies, and our smookie (s’mores stuffed chocolate chip cookie)…plus a few new savory rolls like white corn, green chili and jack cheese roll, roasted tomato pesto with parmesan, and gluten free scones!
Carpe Diem Crepes: To celebrate our Summer month of June, our crêpe of the month is “Frambroise”: filled with Organic Raspberry spread and topped with fresh Raspberries and whipped cream!
Have you visited the new and veteran vendors in our expanded Food Court? From Twisted Slate Brewery’s Santa Rosa Tri-Tip sandwiches (below) to Friendly Islands Grill, Young Shin’s Famous Korean, and Big Pan Paella, of course, there’s a little something for everyone.
The Friends of the Market want to say “Thanks for your support!” Starting this weekend, they will have t-shirts, stickers, and tote bags available at the Manager’s Booth for purchase. All proceeds go to support the Friends of KCFM 501c3 and fund programs like the Power of Produce (PoP) Club for kids at the market. And, if you forgot your shopping bag, this is a great opportunity to support the market and get a sweet bag at the same time!
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: Joel Haugen | Wednesday: Mel Dalton
This biscuity shortcake pairs beautifully with sweet baby spring strawberries.
- 6 cups fresh strawberries
- 1/2 cup cane sugar
- 3 1/4 cups all-purpose flour
- 3 Tbs cane sugar
- 1 1/2 Tbs baking powder
- 3/4 tsp sea salt
- 12 Tbs unsalted butter, cubed
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- 1 tsp vanilla
- 1 cup heaving whipping cream
- 2 tsps powdered sugar
- 1/8 tsp vanilla
Wash the berries and remove the stems. Cut the berries into thick slices, or in half, if small. Place in a large bowl and sprinkle with the sugar. Gently stir and adjust sugar to your taste. Let the sweetened berries sit at room temperature for at least 20 minutes, until softened and juices have been released.
In a separate mixing bowl, whisk 3 cups of the flour with the sugar, baking powder, and sea salt.
Work the cubed butter into the flour mix using your fingers, a fork, or a food processor until the butter is pea-sized.
In a liquid measuring cup or separate bowl, stir the milk, cream, and vanilla together. make a well in the flour/butter mix and pour the liquid into the center. Mix with a fork or wooden spoon until just combined and a shaggy dough. If still too wet, add some of the remaining flour.
Place on a floured surface and gently knead a few times to form a loose ball of dough. Add more flour, if needed, to make a tacky, but not wet, dough.
Form into a square, place on a piece of parchment, cover in plastic wrap, and chill for 20 minutes.
Preheat oven to 425℉. Cut the dough into 6 even squares and place them 2 inches apart on a parchment-lined baking sheet. Bake until golden, about 18-20 minutes.
In the bowl of an electric mixer, whip the cream until soft peaks begin to form. Add the sugar and vanilla and continue to whip until stiff peaks form or you reach your desired consistency. Store covered in the fridge until ready to serve.
Split the biscuits in half and fill with the berry mixture. Top with more berries and the whipped cream. Enjoy!