Stock up for Labor Day BBQ, Customers!
First, we want to say a HUGE THANK YOU to everyone who helped organize Kids Day and all the vendors who took the time to support the kid vendors and offer wonderful activities for all the kids who came to the market. It was a super success that created lots of smiles in our booths.
- New hours for Wednesday Market starting 9/7: 4pm – 6:30pm
- There won’t be a Farm to Table booth this weekend due to the holiday.
- Dogs are not allowed on the grounds at the Saturday market.
Final PoP Club of the Season
Thank you, Customers, for making this year’s PoP Club the best season ever. Join us for our last Club activity this weekend: decorating a FREE market reusable shopping tote bag!
PoP Club is a free market program for kids ages 5-12 that 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.
Breakfast at the Market
Start your holiday weekend off right with a little breakfast at the market! Pair a freshly-made pretzel from Black Forest Bakery or a savory Bacon, Sharp Cheddar, and Chives Scone from Simply Sweet Cottage Treats and enjoy with a hot cup of coffee from local roaster DOMA Coffee – Summer Lovin’ beans are still available for home! – or grab a latte from the Idahome Espresso van.
Carpe Diem Crepes has announced their crepe of the month! Debuting this Saturday, the Mûres is filled with French blackberry preserves and topped with fresh blackberries and whipped cream. Can you tell it’s blackberry season?!
Other breakfast deliciousness made hot to order: the Idaho Waffle topped with huckleberry sauce from Unlawful Waffle or a Breakfast Bagel from MaK Bread. For something cold, try a Chunky Monkey Acai Bowl from the Wellness Bar or a cold-pressed juice from Lakecity Juice or Good Juice Co.
A basket of fresh blackberries or blueberries makes a pretty sweet breakfast in itself. And there may be a few huckleberries left at Lore Gardens! Make our recipe of the week with a mix of fresh berries from our farmers for your holiday weekend.
To heat up your holiday grill, Ramstead Ranch will have Burgers and Brats Boxes on Saturday! Perfect for Labor Day and last minute orders, these boxes are $85 and full of ground beef, beef patties, and pork bratwurst. If you know you want one now, email firstname.lastname@example.org, and she’ll put your name on a box for pick up.
Grizzly Bros Farm will also have pure Mangalitsa pork for the grill: bone-in pork chops; spare ribs; bone-in sirloin, tenderloin, pork shoulder, and shank roasts; bone-in smoked ham; bacon; side pork belly; German smokies; breakfast sausage (breakfast!); chorizo; and sweet and hot Italian sausage.
Pair your meats with some crispy fried oyster mushrooms from Rider Mushroom Co, or grill whole Sky Blue Oyster Mushrooms for an option for the vegetarians.
Pickling cucumbers are plentiful from Royal Highlands right now! Make some quick refrigerator pickles for this weekend or stock your pantry for the winter.
NOTE: Kerr Microgreens will not be at the market this weekend – find them Wednesday with Sunflower, Speckled Pea, Triton Radish, Purple Radish, Broccoli, Kohlrabi, Southern Curled Mustard and Yellow Mustard microgreens.
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:
Saturday: Bill Bozly | Wednesday: Jonathan Tibbetts
Use any mix of berries for this scrumptious crumble. So easy!
- 4 oz cane sugar
- 6 oz brown sugar
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
- 16 oz all-purpose flour or gluten free 1-1 flour mix
- 8 oz gluten-free rolled oats
- 1 lb frozen butter, grated
- 4 cups blackberries, huckleberries, raspberries, and/or blueberries
- 2 Tb lemon juice
- 2 tsp cornstarch or potato starch (optional) can use 1 Tb more of the flour from above, if desired
- 1/3 cup cane sugar (optional)
Preheat oven to 375° F. Butter the skillet and set aside
In a large bowl, combine the sugars, salt, spices, flour, and oats. Add the butter and vanilla and mix with you fingers until decent-sized clumps of butter form in the flour and everything is evenly moist. Chill.
Add the berries to your prepared pan. Top with the lemon juice, starch or flour, and sugar, if using. Toss to evenly coat.
Sprinkle the topping evenly over the fruit. Bake for 35 minutes, until filling is bubbly and the crust is golden.
Enjoy warm with ice cream of your choice!