Taste of Spring in North Idaho!
In today’s feature, farmer Emily Black (Lone Mountain Farms in Athol) shares her custard-y twist on a traditional rhubarb cobbler. Scroll down for recipe.
We’re open Rain or Shine on Saturday’s (Hayden) from 9-1:30 and Wednesdays (downtown) from 4-7pm.
We hope you’ll come and enjoy shopping from our nearly 100 vendors – all of whom are strictly vetted for quality and produce all of their products within 100 miles of our market. We are TRULY local.
|Fresh this Week: Arugula, Salad, Spinach, Spicy Mix, Kohlrabi, Sprouting Broccoli, Salad Turnips, Radishes, Dill, Cilantro, Shallots, Lettuce, Chard, Kale, Pac Choi, Bok Choi, Potatoes, Onions, Fresh Flower Bouquets, Honey, Cheese, Bison, Pork, Beef, Plant Starts.|
Saturday: Nick Grow
Wednesday: Kathy Colton and the Reluctants
A delicious, custardy twist on a traditional rhubarb cobbler. Enjoy this tart and delicious taste of spring in North Idaho.
- 3 cups chopped farm fresh rhubarb
- 1 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 1/2 cup butter
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 3 tablespoons butter
- 2 cups boiling water
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
Stir together rhubarb with cinnamon and 1 1/2 cups sugar. Set aside.
In a medium bowl, cream together 1/2 c of butter and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with rhubarb mixture. Drop butter in boiling water and pour all over rhubarb.
Bake in preheated oven 40 to 45 minutes, until golden brown.
Luke and Emily Black own Lone Mountain Farms in Athol. They are pioneering small-scale heritage grain production in Kootenai County, in addition to growing hops for their own on-farm brewery (coming soon!) and running a subscription vegetable/berry/egg CSA. You can purchase their heritage grains at the Saturday Market.
Power of Produce Club needs volunteers!
Interested in being involved in our market and supporting programs that help to grow our local food system? The Power of Produce club needs volunteers. This program serves over 100 kids each Saturday and teaches them where their food comes from and encourages them to branch out and enjoy new, local flavors. We need volunteers to work with children for 2 shifts – from 7am-11am and 10am to 2pm each Saturday. You can volunteer here: https://signup.com/go/MJCNLaw.