September is the Best Time to shop with us, Market Customers!
As the nights cool and the days begin to take on a tinge of that pumpkin spice haze, our farmers are experiencing the culmination of their efforts with harvest season abundance. It’s also time to start thinking about the party and gifting season. Our craft vendors have everything from woodturned rings and pens, laser cut art, photography, books, dolls, wine, jewelry, embroidery, wild game calls, clothing, vinegars, teas, decor, pottery, candles, pet supplies, and so, so, so much more.
Please note: our Wednesday Market time has changed: 4-6:30 pm. It’s a perfect time to visit the KCFM at Riverstone on Wednesdays through September with our vendors bringing summer and fall items. All products are local and owner grown/made! Enjoy sweet creations and sourdough bread, homemade salsa, fresh lemonade, iced matcha, snow cones, gourmet toffee, and a variety of food from our food vendors – tacos, burritos, tri-tip sandwiches, and corn dogs – all while listening to live music.
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Kerr Microgreens: Here’s our Microgreen Menu for Sept 7: SUNFLOWER, PEA, RAMBO and HONG VIT RADISHES, BROCCOLI, SALAD MIX, CANTALOUPE, CILANTRO, LEMON and CINNAMON BASILS, BEETS, ARUGULA, AMARANTH and CARROT. Join us for another BEAUTIFUL day at the market!
Blue Wildrye Farm: Your breakfast favorites are back in stock! You’ll love our tasty pork country breakfast sausage in breakfast sandwiches, burritos, and biscuits and gravy. ($12/lb) Our pork belly bacon is classic American style in long, thin strips. ($18/lb) Order online for Wednesday pick up!
Lake City Bakers: Lake City Bakers will have one more weekend of your summer favorite, Tomato Pies! Baked in our buttery crust, the market fresh tomatoes, basil, and green onions are topped with melted cheeses for a warm and delicious savory meal. Call (208) 651-3311 if you’d like to reserve yours for Saturday market!
Graham Publishing: We are two authors from Hayden with nearly EIGHTY books in a surprising array of genres, including mystery, romance, sci-fi/fantasy, time travel, historical fiction, mild crimes, even cookbooks and travel guides! All are “clean” enough for your mother-in-law or nine-year-old to read without a red face. We love to talk about books and writing. Be sure to stop by Graham Publishing, have a chat, and grab a new book to rest your busy mind.
Beauty Bay Winery: Have you tried our semi-dry Concord Grape and Dry Raspberry fruit wines? Stop by and try a sample! Our lineup also includes Huckleberry, Marionberry, Blackcap, and Apricot fruit wines, and all our wines all handcrafted right here in North Idaho and 100% natural.
Kiss My Biscotti:As the leaves start to change, so will our menu for fall. Our Scone flavors this Saturday will be: Hot Apple Pie (apples from my trees), Maple Pecan, Ginger and Maple, and Toffee and Chocolate. Our Biscotti flavors this week: Morning, White Chocolate and Cranberry, Anise and Lemon, Peanut Butter and Chocolate, Cinnamon and Sugar, Savory Black Pepper and Parmesan, and Savory Olive Oil and Herbs. See you at the Market!
Tea.Health.Honey: Hi, Market Friends! September is upon us. Travelers are headed home, kids are cracking open their books, and it’s time for us adults to get serious with our business. At Tea.Health.Honey, we’re holding onto these summer vibes a while longer with our September Tea of the Month: C’est La Vie Sweet, Island Black. Take a little tropical trip with pineapple and coconut, in a base of black tea. “If you like pĩna coladas… gettin’ caught in the rain…”. Get a half ounce mini pouch for $3.50 with any purchase all month long, or until supplies run out. Stop by Tea.Health.Honey and sniff around for something new!
Carpe Diem Crepes: I have added two seasonal crepes of Fall for September and October: “Pomme”: fresh sliced apples, topped with whipped cream and French sea salt caramel! And “Citrouille”: filled with pumpkin butter and topped with whipped cream & caramel!!!!
Sweet Ember Candle Co.: It’s September! That means pumpkin spice is on the menu! This weekend, we will be featuring Pumpkin Persimmon, Orchard Walk, and Pumpkin Dessert candles. Come shop the scents of fall and harvest seasons!
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.
Upcoming Dates at the Market:
On Stage:
Saturday: Buck 99
Wednesday: Carli Osaki
Make this delicious summer/fall dish with zucchini, herbs, eggs and cheese from the Market!
- 2 lbs zucchini, sliced
- sea salt
- black pepper
- 2 Tbs extra virgin olive oil
- 2 cloves garlic, chopped
- 1/4 cup fresh parsley
- 2 Tbs fresh basil, chopped
- 2 eggs, beaten
- 2 oz chevre goat cheese, crumbled
- 2 Tbs dry breadcrumbs
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Preheat the oven to 400°F.
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Place the zucchini in a bowl, add salt and pepper to taste and toss to coat. Let stand for 5 minutes and drain any water/juice that collected at the bottom of the bowl.
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Heat 1 Tbs of the oil over medium heat in a large cast iron pan. Add the garlic and zucchini and cook for 5 minutes, until moisture has evaporated. Stir in the parsley and basil, remove from heat, and arrange the zucchini as desired in the pan.
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In a medium bowl, beat the eggs and goat cheese until combined. Pour over the zucchini in the pan.
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in a separate bowl, drizzle the breadcrumbs with the remaining 1 Tbs oil and toss to combine. Spread the breadcrumbs over the top of the zucchini. Bake about 20-30 minutes, until browned and bubbling. Enjoy hot!
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