Shop sweet spring produce and flowers, Market Customers!
Spring means fresh, crisp, sweet greens alongside juicy radishes, baby carrots, and, of course, rhubarb. Order up some Santa Maria Tri-tip from Twisted Slate Brewery and enjoy at home with our Lemony Spring Greens recipe using mixed greens, like arugula, chard, collards, kale, and spinach, from our Killarney Farms and other farmers. And don’t forget certified organic rhubarb from Killarney Farms for pies and crisps?
And, did we say starts? From tomatoes, peppers, and herbs to raspberries, strawberries, flowers, and even melons, there are a wealth of starts, grown and adapted to North Idaho, to get your garden started. This is the perfect time to start! And you don’t need a big yard or plot of land. Just a few pots or buckets can work nicely if you have sun, water, and a little TLC.
Pour a splash of local raspberry or blackberry fruit wine into that pie filling! Beauty Bay Winery offers 100% natural and hand-crafted fruit wines. At the market they are offering Raspberry, Huckleberry, Apricot, and their NEW Blackberry – really worth trying! And look for NEW Blueberry later this season.
Gem State Mushrooms will be doing a “farm to fork” mushroom tasting this Saturday at Booth #27 – stop by and tantalize your taste buds! They will be selling a variety of mushrooms and will be at both the Saturday and Wednesday markets.
Jake from Rider Mushroom Co. has also been busy growing some ‘shrooms! He’ll be at the Saturday Market with Indian Oyster, Old Road Oyster, Pink Oyster, and Lion’s Mane mushrooms. They will also have mushroom grow kits and 10% off to anyone who can correctly answer the trivia question posted on their sandwich board.
Featured Food Corner
The proprietors at Koerner Table, a new food service experience in the Idaho Panhandle, are excited to grow and offer the best food they possibly can to Market Customers. This small scale, local food booth will be serving up Paninis this Saturday with house-seasoned kettle chips. They will feature a rotating menu each week to highlight locally-sourced produce whenever possible!
We have Kettlecorn! O’Houli’s Kettlecorn make their popped goodness on site, with at least 6 flavors always on the table. Flavors include Original, Caramel, Sweet & spicy, Cinnamon, Maple, Confetti, and even sugar free Habanero and Butter. They also serve fresh Lemonade made to order with fresh lemons to quench your thirst. Flavor it up at no extra cost or add Sun Tea!
WEDNESDAY MARKET WAS HUGE!
Did you get down to Riverstone in CDA for the new Wednesday Market? It was a beautiful day with a ton of vendors and incredible customer and community support. Here’s what one of our vendors, JJS Designs, had to say…
“What a great Wed it was! I loved it, and so did all my customers. They were happy with the surroundings, booths, people and open air feeling. I had never done a Wed. before, and I did quite well. In fact, I sold more tonight than I have ever done on Sat., and yet I love my Saturday crowd. I love doing my one of a kind Travel bags, and it seems like all my new customers did too. There was a real happy atmosphere, and I so look forward to doing more. Thank you to all the booth owners, the new customers, and the old one for supporting our move and the new venue!” – Diane Narez
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:
A zesty, lemony dressing elevates fresh, crisp spring greens into a lovely side dish.
- 1 lemon
- 2 Tbs extra virgin olive oil
- sea salt
- ground black pepper
- 1 lb fresh spring greens, like spinach, kale, arugula, collards, or chard
Grate the lemon zest and set aside. Cut the lemon in half and squeeze out all the juice. Remove any seeds, and place half the juice into a small bowl. Add the oil and a pinch of both salt and pepper. Whisk to combine or shake in a jar. Add more juice, salt, or pepper, to taste.
Fill a large saucepan halfway with water and a pinch of salt. Bring to a boil over high heat.
In the meantime, trim the stems off the greens (put in the freezer to add to broth!) and finely slice the leaves.
Once the water has come to a boil, drop in the sliced greens and cook for 3-4 minutes, until tender but still bright green. Drain in a colander and allow to dry for a few minutes before returning to the saucepan.
Drizzle the dressing over the greens and gently toss to coat. Serve immediately and enjoy!