Come support our young entrepreneurs with us, Market Customers!
With over 40 kids participating in Kids Day this year, the kids take center stage at Saturday’s market. With everything from original artwork to fresh cucumbers and tomatoes, Kootenai County kids are showing off their artistic and agricultural talents!!!
At Winifred Farms, Miss Vivian Rose will be selling eggs and the boys will be handing out freshly-popped popcorn. The girls at Totally Tinsel will be selling wax string, bracelets, and string beads they have made themselves. At Black Forest Bakery, kids get FREE COOKIES this weekend, and simply Sweet Cottage Treats will have CHOCOLATE CHIP COOKIES for kids, while supplies last! Dandelion Half Acre will have a free mini UV bead project for kids – and make sure you check out the PoP Club Activity this week (below)!
This Week’s PoP Club Activity:We’re making Buttons!PoP Club is a 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.
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There is plenty to see, do, and shop for for adults too! Check out what some of our vendors will be bringing to the Market this weekend and next Wednesday.
Black Forest Bakery: We’ll have the Burnt Almond Torte on Saturday and so many more German baked goodies!
Simply Sweet Cottage Treats: This week’s flavors are garlic Parmesan, garlic Parmesan with pepperoni, jalapeño and cheese, pesto, and mozzarella with basil and sundried tomato rolls. We are also bringing back our brown butter pretzels for this week only!
Dandelion Half Acre: We’ve been busy harvesting and baking this week. Come by Saturday for fresh cookies and spice mixes. New gift boxes for that special someone – maybe you!
Sandia Spice:We wiill have our new punch cards and honey grahams from LaRuesters fresh course ground flour and Tracy’s Willowood Honey Farm honey. All our fabulous seasonings as well.
Gem State Mushrooms: We’ll have a special harvest of King Trumpets this Saturday. We also have in stock blue oysters, pink oysters, chestnuts, and pioppinos. Chef Cynthia will be serving up Coconut Miso Mushroom Bisque. Stop by and say hello at Booth 27. We will have the recipe and mushrooms on hand for you.
North Idaho Custom Pens: I will be back at the market this Saturday for the first and only time this year! I will have a wide selection of handturned items including gun pens, crochet hook sets, ice cream scoops, and even a BBQ set. They make great Christmas, birthday, and anniversary gifts. Definitely stop by before I head back to college for my senior year!
Narrow Way Coffee Roasters: NEW THIS WEEK…we are now selling 12oz cups of our incredible artisan coffee!!! Stop by our booth for a cup to wander around the market with. Since it’s kids vendor weekend with lots of activities for the kiddos you’ll need the extra caffeine boost. Take a bag of our wonderful coffee home for the week too!
Rider Mushroom Co.:We will be at the Saturday market with Pink Oyster, Indian Oyster, Old Road Oyster, and Lion’s Mane mushrooms. We will also have grow kits – a great end of summer project for kids!
Winifred Farms: Our market bouquets will include the best of what’s growing on the farm this week. Zinnias are blooming in all colors and we will have so many new beauties to share! Come see what’s popping!!!
Blue Wildrye Farm: This week’s feature is our ground pork for only $10/lb. Try it in this week’s stir-fry recipe with fresh veggies , local mushrooms, and local rice from 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.
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On Stage:
Saturday: Buck 99
Wednesday: Carli Osika
…and don’t forget to follow us on Facebook and Instagram (@kcfmidaho) for all the up-to-date information!
Try this recipe with Northern Latitude wild rice as well as ground pork and veggies from the Market!
- 2 cups wild rice, dry
- 1/4 cup low-sodium soy sauce or tamari
- 1 Tbs sherry vinegar
- 1 Tbs brown sugar
- 1 Tbs cornstarch or potato starch
- 1 Tbs extra virgin olive oil
- 1 lb ground pork
- 8 oz chestnut or pioppino mushrooms
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 lb green beans, trimmed
- 1 large red bell pepper, chpped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp sweet chili sauce or Korean Ssamjang (optional)
- 1/4 tsp crushed red pepper, or to taste
- 3 green onions, chopped
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Cook the rice and set aside. In a small bowl, whisk together the soy sauce, sherry wine, brown sugar, and cornstarch. Set aside.
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Heat 1/2 tablespoon of the oil in a large skillet or wok over medium heat. Add the pork and mushrooms, season with salt and pepper, and cook for about 7-10 minutes, until pork is cooked through. Remove from the pan and set aside, leaving the drippings in the skillet.
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Return the drippings to medium heat, add another 1/2 Tb of the oil with the green beans, and cook for about 3 minutes. Add the bell pepper and cook another 4 minutes. The veggies should be crisp-tender. Add the garlic, ginger, chili sauce (if using), and crushed red pepper. Cook another minute to meld the flavors.
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Add the pork and mushrooms back to the pan. drizzle the sauce over the top and sprinkle in the green onions. Stir to mix and cook 1-2 minutes until everything is hot.
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Serve hot over the rice and enjoy!
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