Taste the Market at Farm to Table, Market Customers!
It’s the holiday weekend! Are you grilling and crafting all the picnic foods? Come by the July Farm to Table Food demo on Saturday taste some of the goodies we are growing and crafting for you at the market. Between 10 am and 12 pm, we are whipping up a mushroom risotto with dehydrated mushrooms from Gem State Mushrooms and pairing it with a fruit wine from Shepherd Wines. Look for the booth near the market entrance next to the Good Shepherd Lamb Co.
Rider Mushrooms will also be bringing the a myriad of oyster mushrooms on Saturday, which would go nicely with brisket in the Traeger or a 15% off round steak, both from Idaho Livestock. For a grill meat that’s not traditional, pick up a few juicy bison steaks or burgers from Gem State Bison.
In addition to crisp sugar snap peas, green beans, and all the leafy greens, strawberries are in season and fresh from our farmers – perfect in the Strawberry Shortcake recipe listed below. But, if you don’t feel like turning on the oven, Lake City Bakers will be fully stocked with 4th of July pies, from Apple Huckleberry to Tart Cherry to all your favorites. For something more savory, try the new Bacon, Bourbon and Gouda Biscotti from Kiss My Biscotti – a great addition to salads or charcuterie boards.
Of course, our crafters will be at both Saturday and Wednesday markets with their beautiful wares made with care and passion. Did you buy a house plant or windowsill herb? Pick up a ceramic or wooden container to keep it in. New to the market this weekend, Color & Gold LLC will have gold gilded illuminated artwork and jewelry. We think they’ll look lovely with a floral henna tattoo to wear to the parade and fireworks.
Food Court Corner
Big Pan Paella and Unlawful Waffle are long time favorites in our Saturday Food Court. Check out our newer vendors too, like Friendly Islands Grill, Idahome Espresso and Carpe Diem Crepes. This month’s specialty crepe is the savory “Bon Voyage” with mozzarella, bacon, crumbled goat cheese, walnuts, and dill.
PoP Club This Week
PoP Club is a free market program for kids ages 5-12 that 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.
This Week’s Activity
We’re making buttons this week! Learn about what produce is in season and wear your button around the market.
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:
Dense and rich, this buttery shortcake perfectly soaks up the strawberry juice.
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 Tbs baking powder
- 1 cup very cold butter
- 1 tsp salt
- 2 eggs, beaten
- 1 1/2 cups half and half cream
- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- 1/8 tsp vanilla
- 4 cups fresh strawberries, sliced
- sugar, to taste (optional)
Butter or grease two round 8" cake pans. Preheat oven to 450°F.
Combine the dry ingredients in a large mixing bowl and stir. Grate the butter or cut into small pieces. Work the butter into the dry with a fork or your fingers until pea size crumbles form.
In a separate bowl, mix the eggs and half and half together, beating slightly. Stir them into the dry ingredients until well combined into a wet dough.
Spread evenly in the two prepared baking pans, building up the edges. Bake for about 15 minutes, until a toothpick inserted into the center comes out dry or crumbly. Remove from the pans onto a cake rack and cool for at least 5 minutes.
Whip the cream until it begins to thicken and soft peaks form. Add the powdered sugar and vanilla and whip until thickened. Sprinkle the sliced strawberries with a little sugar to make juicy.
Spread one cake with half the whipped cream and half the berries. Place the other layer on top and spread with the rest of the whip and berries. Serve immediately and enjoy!