It’s Still Summer & Food Is Growing

Finish Summer Shopping for Healthy Market Foods, Market Customers! 

Summer isn’t over yet! Enjoy these last weeks before school starts by buying local produce, meats, dairy, eggs, value-added craft products, and much more from your local farmer, rancher and producer. Saturdays and Wednesdays. See you there!

There are so many things to do with summer greens!

• Blend into a green smoothie with a splash of lemon
• Juice with beets, carrots, fruits, and other veggies
• Sautee with oyster mushrooms in garlic butter – Rider Mushroom Co. has 5 different Oysters right now!
• Grill heads of romaine or cabbage with a little olive oil and lemon juice – finish with parmesan, salt and pepper
• Make a chop salad
• Lettuce wraps dipped in cold green goddess soup
• Pesto! and dips!
• Lettuce wraps and spring rolls
• See our recipe below for a vegetarian and gluten free satisfying greens-rich freezer meal – perfect for on the go schedules or outdoor adventures!

Grizzly Bros. Farm is back this week with a wealth of Magalitsa pork cuts and products: Bone-in Pork Chops, Spare Ribs, Bone-in Smoked Ham, Bacon, Side Pork Belly, German Smokies, Chorizo, Breakfast Sausage – and much more! Throw some chops on the grill or smoke some ribs and enjoy them with a 100% natural, handcrafted “berry to bottle” fruit wine from Beauty Bay Winery. Wine offerings this Saturday are Apricot, Dry Raspberry, and Huckleberry, their most popular.

Our beloved Lake City Bakers is back at both the Saturday and Wednesday markets with all their baked deliciousness. And they’ll finally have their famous mini tomato pies! These savory pies are only sold while tomatoes are ripe at market – it’s peak tomato season – and are filled with the fresh tomatoes, basil, green onions, and 3 cheeses, all in their delectable buttery pie crust.

This Week’s Market Special Offer

Omnivera Cleaning Essentials

Do your cleaning products leave behind toxins in the air and on the surfaces of your home? With Omnivera Cleaning Essentials, this is a question you’ll never have to consider. Our eight all-natural and handcrafted cleaning products provide numerous anti-microbial properties derived from special blends of essential oils that give a full compass of your home cleaning needs. Starting this Saturday, we are offering refills on our 16 oz. bottles at a discounted rate. So meet me at the Omnivera booth with your empties to take advantage of this deal. Remember, cleaning doesn’t have to be toxic!

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.

On Stage:

Saturday: Carli Osika| Wednesday: Mel Dalton

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Vegetarian Freezer Burritos

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Make and freeze these burritos ahead of time for an easy meal to take camping or for a school night.

Course: dinner, lunch, Main Course, Snack

Cuisine: American, Mexican

Keyword: burrito, peppers, rice, tomatoes

Servings: 8 burritos

Ingredients

• 1 1/2 cups Northern Latitude or other brown rice
• 2 Tb chopped cilantro or parsley
• 1/2 lime, juiced
• 2 Tb olive oil
• 3 bell peppers or peppers of choice, chopped
• 2 cups chard, kale, or mustard greens, ribs removed and leaves chopped
• 1 red onion, chopped
• 1 tsp sea salt, divided
• 1 tsp chili powder or taco seasoning
• 2 cups corn kernels
• 1 15-oz can black beans
• 4 tomatoes or tomatillos, peeled, washed, and diced
• 1 cup salsa of choice
• 1 tsp ground cumin
• 8 large flour or gluten free tortillas
• 16 oz pepper jack or cheddar cheese (use non-dairy cheese for vegan!)
• sour cream and guacamole (optional)
• foil wrap

Instructions

Cilantro Lime Rice

1. Rinse rice in cold water, drain, and place in a medium pot. Cover with 1 inch of cold water and place over medium heat. When simmering, stir, reduce heat to low, and cover.

2. Cook until rice has absorbed the water and is tender, 15-20 minutes. If there's excess water, drain off by placing a fine mesh colander in the pan over the rice and then pouring the remaining water into the sink.

3. Turn off the heat, return the pot to the stove, cover, and steam for 5 minutes. Stir in cilantro and lime juice. Set aside.

Peppers, Onions and Greens

1. Heat the oil in a large skillet over medium-high heat. Add peppers, onions, 1/2 teaspoon salt, and chili powder or taco seasoning. Cook until veggies start to caramelize and soften, about 15 minutes. Add the greens and cook until wilted. Transfer to a bowl and set aside.

Black Bean Mix

1. Add the remaining tablespoon of oil to the same pan over medium heat with the corn, beans, tomatoes/tomatillos, the remaining salt, and cumin. Cook for 4-5 minutes until the tomatoes/tomatillos start to break down. Mash them a little.

2. Add the salsa and cook until the mix has no more liquid, about 3-4 minutes. Remove from heat, transfer to a bowl and set aside.

Assemble Burritos

1. Remove your tortillas from their packaging, wrap in a damp paper towel and heat in a low oven or microwave until warm and pliable.

2. Tear off a piece of foil, place a tortilla in the middle, fill with 1/3 cup rice, 1/3 cup peppers, 1/4 cup cheese, and 1/3 cup beans. Fold and wrap in the aluminum foil so no tortilla is showing. Repeat.

3. Place wrapped burritos in a freezer-safe zip bag or freezer container and freeze. Will keep up to 6 months but are best enjoyed within 3 months.

Reheating Burritos

1. In the microwave: unwrap and discard the foil. Place on a microwave-safe plate. Defrost for 7 minutes per side until completely thawed. Transfer to a non-stick skillet over medium-low heat and cook for 3-4 minutes per side, covered, until nice and crispy.

2. In the oven: preheat to 400°F. Place the foil wrapped burrito on a baking sheet or directly on the rack and heat for 45 minutes. Remove foil and continue heating unwrapped for 10 minutes to make it crispy.

3. Serve with additional salsa, sour cream, and guacamole, if desired.