|COVID-19 Information: Our market remains open to the public, with a Curbside Pickup option in place. Social distancing is required per Idaho law, and masks are strongly encouraged. Hand sanitizer has been placed at dozens of locations around the market, for your convenience. The Wednesday market in downtown Coeur d’Alene is now open.
What a beautiful opening day for our Wednesday market downtown! Thanks to all who joined us. The market is full of beautiful flowers and plant starts now, and the heat predicted for the next week should jump-start the summer produce season. In the meantime, if you’re looking for a new way to enjoy the abundance of spring greens, try the Grilled Bok Choi with Miso Butter recipe below.
This week we welcome Aaron Birdsall to the stage. He’s an American Record Producer, Composer, Sound Designer, and voting member of The Grammys, and we’re excited to have him back at Market.
And our Curbside Pickup Program is running smoothly and still available to serve you. Order online here.
|Fresh this Week: Fresh flowers lettuce, radishes, spinach, chard, kale, arugula, parsley, salad mix, collards, chard, cilantro, spinach, broccolini, green onions, bok choi, plus hardy, local plant starts!
Saturday: Aaron Birdsall
- 1 1/2 pounds baby bok choy about 6 heads or Shanghai bok choy
- 3 tablespoons unsalted butter at room temperature
- 3 tablespoons white or yellow miso paste
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- Pinch of kosher salt
- Freshly ground black pepper
Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.
Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.
Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.