Hello Market customers!
It’s Mother’s Day weekend and our first market of the 2021 season! We will have fresh-cut flower bouquets, flowering plants, and hanging baskets, as well as veggie, herb, and tomato starts perfect for a last-minute gift for mom. With plants adapted to the North Idaho climates as well as grown naturally and certified organically, the Market truly is the best nursery in town. Know your producer!
It’s rhubarb season! Lake City Bakers will have Strawberry Rhubarb pies and Lil’ Punkin Pie will have Strawberry Rhubarb and just Rhubarb. Ramstead Ranch will also be running a special: $40 grab bag bundles of 100% grassfed beef and lamb or pasture-raised pork or chicken. And don’t forget our craft vendors! We have handmade signs, pottery, knitted goods, furniture, embroidery, body care, and more. Living Earth Naturals is back this year with all-natural, herbal-infused, plant-based body care in Earth-friendly packaging!
New: Our Food Court has new options this year! Choose from Polynesian food at Friendly Islands Grill, Mom’s Mini Donuts with huckleberry, hot dogs from Squatch Dogs, a couple of cones from Frog Shack Ice Cream, mac and cheese from Copper Mac, an orange rosemary latte from Coffee Roboto, or an Italian ice from Eat This!…just to name a few.
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:
June is National Grilling Month. Throw this recipe on the grill on Father's Day alongside some Ramstead steaks and smoked Good Shepherd lamb ribs.
- 2 lb broccoli
- 1/4 cup extra virgin olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 3 tbsp ketchup
- 1 tbsp honey
- 3 garlic cloves, minced
- 1/2 tsp kosher salt, plus more for sprinkling
- freshly ground black pepper
- 1/4 tsp crushed red pepper flakes, plus more for serving
- 1/4 cup grated Parmesan cheese
- lemon wedges, for serving
Preheat grill to medium heat. Trim off fibrous bottom half of broccoli stem, then quarter broccoli head into small trees.
In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
Place broccoli on grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.
Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges. Enjoy!