Shop sweet spring produce, Market Customers!
Spring means fresh, crisp, sweet greens alongside juicy radishes, baby carrots, and, of course, rhubarb. Grab a pack of smoked lamb ribs from Good Shepherd Lamb and enjoy with our Spring Market Salad recipe below with baby carrots from Lor Gardens and a mix of spring lettuce, arugula, kale, and mountain spinach with radishes from Killarney Farms.
One benefit of all the spring rain is the abundance of mushrooms that grow in Inland Northwest! If you don’t have a mushroom gathering basket, stop by Willow Wood Honey Farm’s booth on Saturday. Tracy hand weaves her baskets, incorporating locally gathered driftwood handles and other materials. Our Market includes mushroom farmers that grow a variety of beautiful mushrooms to fill your basket too!
Carpe Diem Crepes is new to our market this year, but her sweet and savory crepes are making our mouths water. Starting June 1, her featured crepe will be the “Papa” in honor of Father’s Day. It will be slathered in an organic raspberry spread and topped with fresh raspberries and whipped cream. Yum.
Friendly Islands Grill has a special this week. Their Pork Puff has a thick, crispy wheat flour crust filled with seasoned ground pork, cabbage, and carrots, fried to crispy perfection and served with sweet chili sauce.
But this week, we really want to feature our Market bakers. Lake City Bakers has a bushel full of sweet and savory breads. Black Forest Bakery is bringing Dandelion Cream Cake – made with homemade Dandelion Jelly – to the Saturday market. And next Wednesday, Simply Sweet Cottage Treats will be serving Brown Butter Brioche Cinnamon Rolls alongside Pretzel Bites and Strawberry Rolls.
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: Scott Reid| Wednesday: Sam Leyde
- 4 cups mixed spring greens or arugula
- 6 radishes, sliced
- 2-3 baby carrots, sliced
- 1/2 cup microgreens
- 1/2 cup oyster mushrooms
- 1 cup basil infused vinegar
- 2 tsp fresh oregano
- 1/4 cup fresh parsley, chopped
- 1 green or small spring onion
- 2 garlic cloves
- 2 tsp dijon mustard
- 2 Tbs local honey
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
Combine the salad ingredients either in layers or tossed together.
In a blender or food processor, process all the dressing ingredients, except the oil, until garlic and herbs are finely copped. With the processor running, slowly add the oil over a 30-second period. Season to taste
Drizzle the dressing over the salad or serve on the side. Enjoy with a rack of smoked lamb ribs!