Shop Local – Eat Local – Live Local

Shop all the Summer essential ingredients, foods, and more, Market Customers! 

Ah, this is what summer tastes like – juicy meaty tomatoes, fresh crispy greens, sweet ripe berries, and a locally-made sausage or burger sizzling on the grill. What will you be picking up at the Market this weekend and making for your friends and family? Come browse the abundance from our farmers and check out all the locally-crafted goods and foods our Market has to offer.

Every Saturday day through Labor Day Weekend, our PoP (Power of Produce) Club has a free Kids’ Activity at the Market where your kids can learn about and even taste locally grown produce! Children completing the activity each week earn a $2 token to spend on fruits, vegetables, or food bearing plants! The program is designed for kiddos ages 5 to 12 and teaches children to grow and prepare their own produce.

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.

Killarney Farms: Killarney will be at the Market this week with fresh arugula, beets, broccolini, cabbage, carrots, cauliflower, chard, escarole, green onions, fennel, frisee, kale, kohlrabi, mesclun salad mix, new potatoes, Mountain spinach, strawberries, lettuce, radishes, salad turnips, arugula, basil, dill, cilantro, parsley, and peas. They will also have basil, squash and flower starts to fill out your garden or landscaping.

Deerfield Farms: We will have plenty of tomatoes this weekend! This is a photo of a delicious sandwich that I enjoyed with Lake City Bakers’ Garden Bread, Kerr Microgreens, some of our snacking cucumbers, and a thick slice of a Deerfield Farms tomato. Delicious!

Blue Wildrye Farm: Back in stock: Pasture-Raised Ground Beef! Our grass-fed and finished ground beef is back and ready for your skillet, grill, or oven. From burgers to tacos to meatballs, it’s a freezer staple that does it all. It’s nutritent-dense, lean and raised the way nature intended – no grain and no shortcuts. It’s also high in omega-3s, rich in flavor and full of the healthy fats your body craves. This is beef you can feel great about feeding your family. $11/lb. Online pre-orders are also available: click here to order on the website by 11 pm on Thursdays for Saturday pick up or 11 pm on Mondays for Wednesday pick up.

Lil’ Punkin Pie Co.: Berries are starting to ripen!! I’m bringing mulberry pies this Saturday along with 12 Other flavors. Mulberries are an old farmy fruit that conjures up memories of grammas and tree climbing and stained clothes and fingers. Raspberries are just turning , soon there will be raspberry pies. The black berry bushes are having a bumper crop this year, which makes up for the muted crop we had last year. Rhubarb, of course, is coming out of my ears and like every market when the fruit is ripe, I bring straight rhubarb pie (highly controversial) along with the tamer strawberry rhubarb. See you Saturday!

Northern Latitude Foods: Looking for a great local salad to share this summer? Stop by the Northern Latitude Foods Coeur d’Alene Wild Rice booth on Saturday to sample Wild Rice, cucumber, and avocado summer salad. This recipe makes a wonderful meal, side, or pot luck to share. We are located on the north end of the market near Prairie Ave. Hope to see you there.

Kiss My Biscotti: The cherries are ripe! First of the season off my tree, and they are sweet! Add some sliced almonds and Amaretto liqueur to these freshly baked scones and your taste buds will be dancing! We will have Lemon 🍋, Cranberry and Orange 🍊, Peanut Butter and Chocolate 🍫 Biscottis just to name a few. Freshly baked scones the morning of market!

Garden Party Fibers: I have hand spun a new yarn color – Canyon – using local wool and alpaca. And I have hand woven a fun scarf with it. Stop by booth 12 and check us out! See you Saturday morning – Juaquetta

Lake City Bakers: We have a surprise this weekend…early Tomato Pies! We were able to get all the fresh ingredients ready for a yummy savory pie weekend, made with delicious tomatoes from our friends at Deerfield Farm. Get them while you can, because we usually don’t make them until August! We also have an abundance of rhubarb in the garden, so we will have sweet and perfectly tart Rhubarb Bread and our Gluten-Friendly Rhubarb Raspberry Bars. See you Saturday!

Graham Publishing: Looking for a fun summer read or a gift signed by the author? Come chat with Deb and Clark of Graham Publishing, right by the Market Manager. We’ve written dozens of books in several genres. And this week: be sure to ask about the viral TikTok Famous video, featuring vendors at this very market (including Clark)!

On Stage:

Monroe Bridge

Interested in sponsoring one of our programs, like Bike to Market or POP Club for kids? Email us for more information at: MarketManager@KootenaiFarmersMarkets.org

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Wild Rice Summer Salad

Start with Northern Latitude Foods' local wild rice and add all the veggies from the market!

Ingredients

• 2 cups dry wild rice
• 1 tsp sea salt
• 1 tsp extra virgin olive oil
• 2 large heirloom tomatoes, cut into chunks or 2 cups cherry tomatoes
• 1 15-oz can garbanzo beans/chickpeas, drained
• 1/2 cup finely chopped green onion
• 1 large bunch parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/3 cup extra virgin olive oil, or to taste
• 1/4 cup lemon juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup crumbly goat cheese or goat feta

Instructions

1. In a large saucepan, bring 6 cups of water and 1 tsp of the salt to a boil. Add the rice and 1 tsp olive oil. Stir and return to boiling. Cover, reduce heat to low, and simmer for 30-35 minutes, until tender but still slightly chewy. Remove from heat and drain over a fine mesh strainer. Cool.

2. Place the chunks of tomato in a large bowl, or halve the cherry tomatoes and add the to a bowl. Add the garbanzo beans, onion, parsley, and mint. When the rice is at room temperature, add it to the bowl as well. Crumble the cheese over the top.

3. Drizzle the mixture with the 1/3 cup olive oil and lemon juice. Season with salt and pepper. Toss everything well to combine. Taste test and add more juice, oil, and/or salt, to taste.

4. Serve immediately and enjoy! Leftover can be kept in the fridge for up to 4 days.