Join us for Parkwood Appreciation Day, Market Customers!
THIRTY years ago, our little band of farmers needed a new home for our market, and we moved to our present site at Highway 95 and Prairie in Hayden. The owners of the land, Steve and Judy Meyer of Parkwood Properties, have been generous and supportive with us over the years, allowing us the space to grow into what we are today. We want to take this opportunity to publicly thank and appreciate them for their contribution to our market. They could have sold or developed our corner, but they have kept it for us, made it affordable, and advised us over the years as we developed infrastructure. The Market is thriving as a community event and source of income for many small businesses and families. The Meyers are a great example of giving to others. We are so grateful!
Join us at 11:00 am at this Saturday’s market for a short presentation on stage. And see below for more on what’s fresh at the Market this week!
Market Info: Saturday, 9:00 am – 1:30 pm at our Hayden location – Wednesday, 4:00 – 7:00 pm at our Riverstone Market in CDA
Bike to the Market on Wednesdays and get $5 to spend at any Market booth! Check it out.
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Find your perfect bouquet from one of our Market vendors. With everything from peonies and sunflowers to poppies, calendula, gladiolas, and wildflowers, we have the perfect arrangement for everyone.
Blue Wildrye Farm: This week, we’re featuring our delicious, juicy pork. Stock up on our ground pork (back in stock!) for $10/lb or make the recipe featured in this Fresh Sheet with our Pork Kabob Meat, a new item on our menu, for only $11/lb. Pre-order online and pick up at the Market! Click here to order: https://app.barn2door.com/bluewildrye/all
Beauty Bay Winery: Dry Raspberry is back! If you haven’t had it yet, come try a sample and pick up a bottle for brunch. We will also have our Huckleberry, Marionberry, Blackcap, and Apricot fruit wines this weekend, all handcrafted and 100% natural, as always.
Graham Publishing: You need a new book to soak up the last lazy days of summer! Stop by and chat with Deb and Clark of Graham Publishing, authors of over 80 books, including seven set in North Idaho. All clean and wholesome and pure escapism, just what you want. Sci-fi/fantasy, mysteries, historical fiction, romance, even cookbooks and kid books! We love to talk about books and writing!
Kiss My Biscotti: t’s Huckleberry Time! Kiss My Biscotti will have freshly baked Huckleberry and Lemon 🍋 scones and Huckleberry and Lemon 🍋 Biscotti! Plus customer favorites: Morning Biscotti, Cranberry and Orange Biscotti, Strawberry 🍓 and Rhubarb Scones, Apricot and White Chocolate Scones just to name a few!
Northern Exposure Photography: Northern Exposure Photography offers Northwest wild animals and landscapes in rustic weathered wood frames. Greeting cards, canvas prints and matted photos are available. Also ” Northwest Museums” book written by the local author and photographer is displayed. Come visit me!
Lake City Bakers: Lake City Bakers will be featuring our Cherry Pies this week in both Large and Mini sizes. We will also have delicious Ham & Swiss Baked Fritters.
Tea.Health.Honey: August is fast upon us 
and our state fruit is hiding in high-up places waiting for us to find it! This month’s special Huckleberry Black, is a celebration of our wonderful home and makes an amazing iced tea, as well as a hot morning beverage. Add a little dairy, and this makes a creamy latte worth getting out of bed for. Try it with our vanilla Spiked Sweet’ner! Visit your Local Tea Lady at Tea.Health.Honey down in Riverstone and up at Prairie.
Simply Sweet Cottage Treats: We are bringing back the peach cobbler cinnamon rolls this week. It has been made since last year. Plus we couldn’t wait for fall so we added in spiced pumpkin butter rolls, caramel apple pie rolls and loaves of spiced zucchini bread, apple caramel & crumb topped apple loaf. We will also have a triple chocolate muffin with a ganache center this week.
Garden Party Fibers by Juaquetta: Fall is fast approaching, I have several new colors of my handspun yarns. This week I have been spinning naturals. The ivory handspun yarn is Targhee from my daughter’s sheep Tweedledum and Tweedledee. I call this yarn The Tweeds. The soft brown yarns are kid mohair I dyed with walnuts.
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.
On Stage:
Saturday: Deep Roots
Wednesday: Mel Dalton
Make these with local pork and veggies from the Market!
- 1/2 cup BBQ sauce of choice
- 2-4 Tbs orange juice
- 2-3 lbs pork tenderloin cut into 1-inch pieces
- 6 cups cut market veggies, like onions, peppers, zucchini, squash, oyster mushrooms, cherry tomatoes...etc.
- extra virgin olive oil
- 4 tsp chile powder
- 1 1/2 tsp black pepper
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp oregano
- 3/4 tsp garlic powder
- 2 cups diced tomatoes
- 1/4 cup diced red onion
- 1 jalapeno, seeded and diced
- 1-2 Tbs lime juice
- 1/4 cup fresh chopped cilantro
- sea salt and black pepper, to taste
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Place the pork in a large bowl. Mix together the BBQ sauce and orange juice, pour over the pork, and mix to coat evenly. Cover and refrigerate for 2 hours. Mix all the Pico ingredients in a medium bowl, cover, and refrigerate for 1-2 hours as well. Mix the seasoning ingredients together in a small bowl and set aside.
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Wash and cut the vegetables into slices or cubes. Toss with some olive oil and about 1/4 of the seasoning. Soak wooden skewers in warm water to prevent burning.
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Drain off any extra marinade from the pork and toss with the rest of the seasoning, and a little olive oil, if desired. Let the pork sit at room temperature for about 30 minutes before grilling.
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Pre-heat the grill to medium heat (400℉) for about 10 minutes. Assemble the kabobs as desired. This is a fun cooking activity to do with kids!
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Grill the kabobs over direct heat with the lid closed for 25-30 minutes, turning once. Check to make sure that pork is cooked through, then remove from the grill and rest for 5 minutes. Serve with the Pico de Gallo and enjoy!
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