‘Tis the season for preservation! Market farmers have tomatoes, pickling cucumbers, green beans, huckleberries and cabbage in abundance. Whether canning, jam-ing, drying or fermenting, now is the time to buy in bulk and put it away. Your winter self will thank you.
|FRESH THIS WEEK: Sweet Corn, Melons, Peaches, Blueberries, Raspberries, Huckleberries, Apricots, Apples, Gold Raspberries, Black Raspberries, Green/Romano beans, Leeks, Fennel, Hot and Sweet Peppers, Tomatoes, Cherry Tomatoes, Potatoes, Broccolini, Cauliflower, Chinese/Savoy/Red Cabbage, Fresh Garlic, Zucchini, Turnips, Carrots, Beets, Kale, Rhubarb, Cucumbers, Broccoli, Spinach, Shallots, Kohlrabi, Radicchio, Lettuce, Arugula, Salad Mixes, Mustard Greens, Mizuna, Radishes, Cilantro, Dill, Basil, Green Onions, Chives, Swiss Chard, Salad Turnips, Heartnuts, English Walnuts, Hazelnuts, Sunflowers, Plant Starts, Fresh-Cut Flowers.|
Live Music Featuring:
Saturday: Scott Reid
Wednesday: Ed Graves
Power of Produce (PoP) Club for kids!
Operated by the Inland Northwest Food Network, the program seeks to encourage children to make healthy food choices by empowering them to shop for, grow and prepare fresh fruits and vegetables. Children between the ages of 5-12 are eligible to participate in the program free of charge. Each week club members will receive a token worth $2 to purchase a fresh fruit, vegetable or plant at participating farmer booths at the market, or they can choose to save their tokens to buy a larger item such as a fruit tree.
This Week’s Activity: To Be Announced!
This recipe is perfect for using those extra large zucchini. The slices are large enough not to slide between the grates on the grill, and they cook to tender perfection. When using smaller zucchini, slice lengthwise. Garnish with tomatoes or nasturtiums for color.
- sliced zucchini
- olive oil
- chopped basil leaves to taste
- chopped parsley leaves to taste
- parmesan grated, to taste
- pepitas to taste
- 1/2 C olive oil
- 2 T white wine vinegar
- 1 t mustard
- 1/4 t salt
- 1 clove garlic minced
Slice large zucchini into rounds, or small zucchini into ribbons. Brush or spray lightly with olive oil. Place on grill over medium heat for several minutes until tender. Transfer to plate. Drizzle with vinaigrette, chopped herbs, pepitas and Parmesan to taste. Garnish with nasturtiums or chopped cherry tomatoes.