Welcome to the 2022 Season, Market customers!
Welcome to Mother’s Day weekend and our first market of the 2022 season! Come shop the best “nursery” and local goods store in town for local meat, hand-made crafts and body products, luscious baked goods, cream goat and cow dairy products, healthy tonics, fresh-cut flower bouquets, flowering plants, hanging baskets, veggie, herb, and tomato starts, and last-minute gifts for mom. Our plant starts are adapted to North Idaho climates and grown naturally and certified organically (check with the grower). It’s also rhubarb season, so look for fresh rhubarb and strawberry rhubarb baked goods! When you shop with us, you get to know your producer and have confidence that you’re eating and living a healthier lifestyle while supporting the local economy.
Don’t forget to pick something from our Food Court to munch on or sip while you listen to Bill Bozly’s melodious music!
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 Bozley | Wednesday: Scott Reid
Make this seasonal dish with a sourdough loaf from MaK Bread!
- 1 MaK Bread Sourdough Baguette, sliced on diagonal
- 2 cups rhubarb, diced
- 2 Tb extra virgin olive oil, plus
- sea salt & pepper
- 4 oz soft goat cheese
- 1/2 cup shelled, salted, chopped pistachios or pepitas
- honey, to taste
Brush one side of the bread slices with olive oil and toast or broil until golden. Set aside.
Preheat the oven 450ºF. Toss the rhubarb with the 2 Tb oil, salt, and pepper, to taste, spread out on a baking sheet and roast in oven on the middle rack for 4 to 5 minutes. Take out of oven and allow to cool for at least 5 minutes.
Spread the goat cheese onto each toasted bread slice. Top with about a tablespoon of the roasted rhubarb and some pistachios. Drizzle with honey, to taste, and serve. Enjoy!
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