Welcome to a Berry Sweet Weekend, Market Customers!
|This week’s PoP Club activity for your kids: Bike-Pedaled Smoothies! Your kids will have fun powering our Smoothie Bike then tantalizing their taste buds with a refreshing summer drink featuring berries and greens. Afterward, they can spend their earned $2 token on produce at one of our participating vendors. There’s something special about working as a team while enjoying freshly picked summer fruits and vegetables! For 5-12 year olds.|
It’s berry season in North Idaho! Blueberries from Riley Creek. Huckleberries from Lor Garden. Raspberries, Cherries, and Golden Raspberries from Killarney Farm. Speaking of fruit, there will also be tomatoes on our shelves – perfect with fresh basil tossed with pasta or zoodles (zucchini noodles)! Summer squash is piling high, and the leafy greens are fresh and hardy. See our full fresh list and recipes below.
Did you know we have locally-grown mushrooms? Gem State Mushrooms grows a variety of edible fungi, but these pink oysters have us dreaming of creamy risotto and mushroom tacos. Check out their Mushroom Al Pastor Tacos with Garlic Lime Special Sauce and other recipes on their site.
Cool off on Saturday with Hawaiian Ice, cold coffee and tea, lemonade, smoothies, Polynesian coconut drinks, cold beer, and more. On Wednesday, Cultura CDA is serving up Jamaica Agua Fresca and other Mexican-style fruit juices and cold drinks.
It’s plastic-free July! Every opportunity to reduce plastic use is important. At Living Earth Naturals, every day is plastic-free with 60% of their packaging being biodegradable and the remainder reusable or easily recyclable. Try one of their body care basics: Deodorant, Tooth Powder, Dry Shampoo, or Body Powder. Each is 100% plastic-free.
Reminder: Bring your market basket for shopping or a box for your plants. Wagons are available but limited. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
Saturday: Dallas Kay | Wednesday: Carli Osika
This 4 ingredient tomato sauce keeps you out of the kitchen and is perfect over a cold bowl of zucchini noodles. A 100% market summer recipe!
- 3-4 whole, sun-ripened tomatoes
- 1 large handful fresh basil
- 1/2 cup extra virgin olive oil
- sea salt and pepper to taste
Squish and break up the tomatoes with your bare hands to make a rough sauce base. Hand tear the basil leaves and add to the tomatoes. Add the olive oil and salt and stir with a wooden spoon or your hands to combine.
Place in a glass bowl or large glass jar. Cover with plastic wrap and set in a sunny spot for at least 3 hours.
Serve over zucchini noodles, cooked pasta, or grilled bread. Add sauteed oyster mushrooms for a lighter "meat" option.
These mushrooms are quick to make and go well as a lighter summer meat substitute in a variety of dishes. Or just eat them straight.
- 1 pound oyster mushrooms, cut into large pieces
- 2 tbsp butter
- 1/2 tsp soy sauce
- 4 cloves garlic, unpeeled
- 2 green onions, chopped
- sea salt and black pepper to taste
- red pepper flakes (optional)
Melt 1 tablespoon butter in a nonstick or cast iron skillet. Add the garlic and soy sauce, and place the mushrooms in a single layer.
Cook until the bottoms are golden, about 2-3 minutes. Turn and cook the other sides until golden.
Add the chopped green onions, salt, and black pepper. Cook until tender and transfer everything to a bowl. Sprinkle with pepper flakes, if using. Enjoy hot!
Deon Borchard says
Boy – does THAT look yummy! I’ll be trying it out after scoring some oyster mushrooms. (hope you have
some at tomorrow’s mkt)