Let Us Say Thank You, Dear Customers.

Join us at our Customer Appreciation Day this weekend, Market Customers! 

Saturday, October 11, is our customer appreciation day. We are offering complimentary soups and baked goods from our market vendors and a big thanks for supporting our market this season! Be on the look out for cool, crisp veggies and fruits, pumpkins, flowers, hats, fall decor, spiced treats, wine, and so much more! See you soon

Come embrace the changing season with us!

Saturday, 9am-1:30pm

Prairie Ave and Highway 95, Coeur d’Alene

Live music this week by @dallaskaymusic

Save the Dates!

Killarney Farms: Ellen and Paul will be at the Market with arugula, basil, beets, Bok Choy, broccoli, cauliflower, cabbage, Napa cabbage, carrots, celeriac, chard, kale, kohlrabi, leeks, lettuce, garlic, onions, parsnips, parsley, peppers, pie pumpkins, radishes, winter squash (including spaghetti, acorn, butternut, kabocha, delicata, red kuri, lower salmon river), sweet potatoes, tomatillos, tomatoes, turnips, cilantro, apples, Italian prune plums, chevre, and Autumn Lanterns.

Lake City Bakers: We are excited to bring back our Halloween DIY Cookie Decorating Kits! 15 cookies, about 1 pound of delicious buttercream, sprinkles, and candies all ready for your festive decorating skills! Pick one up this Saturday! We also have both Pecan and Apple Huckleberry Pies! Come out and stock up!

Northern Latitude Foods/Coeur d’Alene Wild Rice: We would like to give a big Thank you to all our customers and friends for their support throughout the Farmers Market season! We really appreciate you and the kind words you send our way. Thank you!

It’s soup season, so grab your wild rice to add to your favorite soups – see one of our recipes below! And don’t forget Thanksgiving is just around the corner. What would Thanksgiving be without Wild Rice Stuffing to complete the meal. The weather looks a little wet for Saturday, but we will be there and we hope to see you!

Garden Party Fibers: As a thanks to our loyal customers, and since it’s my 20th season at the Market, I will be offering a 20% discount on your purchase at Garden Party Fibers. Stop by and discover all the cozy things for fall and winter. See you Saturday! – Juaquetta

Astilbe Lane: A huge thank you to all who’ve supported Astilbe Lane throughout the season! To show our gratitude, we’re offering our WaterColor Tea Towels with a Buy 1, Get 1 50% off deal. Whether you’re stocking up for your kitchen or thinking ahead for gifts, now is the perfect time to shop!

Kiss My Biscotti: 🍁✨ Taking a Little Fall Break! ✨🍁 I’m off soaking up all the gorgeous autumn colors in New England, so I won’t be at the farmers market this weekend. 🍂🍎 But don’t worry — I’ll be back with fresh bakes, cozy fall flavors, and plenty of smiles on October 18th! Can’t wait to see you then. 💛

Blue Wildrye Farm: We wanted to let you know that Blue Wildrye Farm will not be at the Hayden Farmers Market on Saturday, October 11. But you can pre-order now for pickup at the markets when we’re back on Saturday, Oct 18.

In The Food Court…

Carpe Diem Crepes: Fall is here, and so is our seasonal star: the Citrouille Crêpe

Idahohome Espresso: Our October coffee specials are finally here, and we can’t wait for you to try them! Come see us this Saturday at the Kootenai County Farmers Market and grab your favorite fall sip.

• Pumpkin Spice Latte
• Boo Mocha: White and Dark Chocolate
• Sweater Weather Chai: Maple and Vanilla Chia
• Hot or Iced Apple Cider!

On Stage:

Courtney & Co.

Print

Wild Rice Tomato Bisque

Courtesy of Vendor Northern Latitude Foods

Course: Soup

Keyword: tomatoes, wild rice

Servings: 4 servings

Ingredients

• 1 cup uncooked wild rice
• 1/2 large yellow onion, diced about 2 cups, diced
• 3 cloves garlic, minced
• 3 Tbs tomato paste
• 1 Tbs smoked paprika
• 4 cups chicken stock
• 1 cup heavy cream
• 2 Tbs unsalted butter
• 4 cups chopped kale about 1 bunch
• 1/2 cup canned diced tomatoes 4 ounces

Instructions

1. Cook the rice using whichever method you prefer, stove top, baking, Instapot, etc. You can find cooking methods at Northernlatfoods.com on their blog page.

2. Dice the onions, mince the garlic and set aside. Remove the stems from the kale and roughly chop.

3. Add the butter to a large sauté pan on medium heat. Once melted, add the onions and stir occasionally until translucent, about 5 minutes. Add the minced garlic and cook for one more minute stirring constantly.

4. Add the kale and stir constantly until the kale has wilted, about 2 minutes.

5. Add the tomato paste and paprika, stir until the tomato paste has darkened, about 3 minutes.

6. Add chicken stock and tomatoes and bring to a simmer.

7. Add the cream and wild rice and cook until the soup has thickened, 10-15 minutes.

8. Serve hot with grilled cheese or simple buttered sourdough and enjoy!