Shop Garden Starts and Flowers, Market Customers!
Saturday is going to be the warmest, driest day all this week. It’s spring! Come visit us for starts, flowers, spring veggies and more at our Hayden location at I-95 and Prairie, 9 am – 1:30 pm. And next Wednesday will launch us into a string of warm, sunny spring days – come see us at the Wednesday Market in Riverstone, 4 – 7 pm. If you ride your bike on Wednesday, you can get a $5 gift token at the Manager’s booth to spend at the Market!
Did you visit our Youth Vendors this past week?! We are excited to offer booth spaces this year to young entrepreneurs who want to showcase and sell their products while gaining valuable business experience in a supportive, community-focused environment. If you or your family member is between 8 and 18 years of age and making or growing your own products (with an emphasis on agriculture), click here to apply. Youth must be able to attend their scheduled market date(s) and run their booth with minimal adult assistance. An adult MUST be present for supervision.
UPCOMING EVENT:
Join us for Hometown Heroes’ Day at Riverstone on Wednesday, May 28th from 4-7!!
Personnel from the Police, Fire Department, Kootenai County Sheriffs Department, and Idaho National Guard will be here to visit and will display trucks, equipment, an ambulance, and a Humvee! Enjoy a great market day and learn more about Kootenai County’s first responders ❤
Interested in sponsoring one of our programs?
Email us at: MarketManager@KootenaiFarmersMarkets.org
Fresh from Farmers this Week:
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Killarney Farms: Killarney will be at the Saturday Market with lots of fresh greens, like arugula, Orac spinach, lettuce, baby Bok Choy and more. We have a wealth of flowers to bring a little spring into your home. We’ll also have goat 
milk, chevre, and eggs. Check out our certified organic veggie starts!
Willow Wood Honey Farm: We will be bringing these adorable lotion bars to market on Saturday. These beeswax based bars come in your choice of lavender or peppermint (from essential oil). They are in limited supply this summer, so stop by the next couple Saturdays to check them out before they are gone.
Blue Wildrye Farm: Where did our nice summery weather go? Take the chill of with a hearty, savory pork stew. See the recipe below! We’ll also have our shoulder bacon this weekend – a meatier cut that is excellent for BLTs and breakfast sandwiches. Pre-order by 11 pm on Thursdays for Saturday pick up or 11 pm on Mondays for Wednesday pick up.
Lake City Bakers: Lake City Bakers is a mother and daughter owned bakery that has been with the market since 2014! This Saturday, we are featuring our NEW Banana Parfaits as well as our sweet and tart Lemon Bars. And…hot Biscuits and Sausage Gravy are back! Stop by our booth and see what else we’ve been baking up for you this weekend.
Lake City Juice: We’ve extended our Mother’s Day specials for another week:
- 15% off Spring Detox Cleanses
- Buy 2 Spring Detox Cleanses, get $40 gift card and 2 juices
- Buy a $75 gift card, get $25 for FREE
Stop by the Lake City Juice booth this Saturday and next Wednesday for six-pack deals. We cold press all our juices fresh for the Market, and we have a healthy selection of wellness shots too.
Kiss My Biscotti: Did you know Kiss My Biscotti makes Savory Biscotti that pairs great with soups, salads and charcuterie boards? We do! This week we will have Savory Black Pepper and Parmesan as well as Savory Rosemary and Parmesan Biscotti. Don’t fret if that isn’t what you’re thinking about dunking in a cup of your favorite beverage – we will also have Morning, Cranberry and Orange, Lemon, Cinnamon and Sugar biscotti, just to name a few. And as always, freshly baked scones right out of the oven for our market customers!!
Garden Party Fibers: I have a good selection of handspun yarns, spun by me and made from local sheep and alpaca fibers. I also craft hats, shawls, and mitts I with my handspun yarn and will have a generous selection this weekend at my booth: Booth 2 on the North side of market. See you there!
Quill Your Wishes: Alena will be selling her handmade quilled cards this weekend. Stop by and check out here selection for Mother’s Day! A quilling card is a greeting card decorated with an art form where thin strips of paper are rolled, shaped, and glued to create intricate designs. These designs are then attached to the card’s surface to create a decorative and unique piece of paper art.
Graham Publishing: We’re all overly busy and stressed, right? What you need to rest your mind is a new book by local authors Deb and Clark of graham Publishing. They make great gifts, too! We have over 85 titles in 14 genres, including seven set in North Idaho and these three hot-off-the-presses new ones. Stop by and chat on Saturday, by the Market Manager entrance.
In the Food Court
Carpe Diem Crepes: Meet our Crêpe of the month for May: “Rouge Délice” This delightful crepe tastes like spring with homemade Fresh Berries Coulis poured over a warm crêpe and topped with whipped cream. Simple ingredients, always fresh.
Bully Dogs: Have you tried our dogs? They are delicious! Thank you for coming and supporting our new booth this past week! I’ll be serving up an assortment of hot dogs, sausages, and brats, along with mouth-watering Chicken Tamales. Come try it out, and look for my expanded menu next week.
Idahome Espresso: We’ll be there on Saturday! May’s drink specials include Mom’s Mocha (chocolate and raspberry), Honey Bee Latte (honey, vanilla, brown sugar, and cinnamon), and Sweet Treat Latte (vanilla and cupcake syrups). Come grab a drink and enjoy the live music.
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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.
If your business is interested in donating to or sponsoring a market program, please contact Friends.KCFM@gmail.com.
On Stage:
Saturday: Deep Roots with Arvid Lundin
This Saturday will be Deep Roots last gig together, since Dave and Char will be moving away in June. Please come and see them! And, Sunday, Carla will be hosting a farewell jam, 4pm, at Willow Song.
Wednesday: Daniel Hall
Soups and stews are a great way to keep your body moisturized during seasonal transitions. Make this recipe with meat, veggies, and herbs from the Market! Enjoy with a fresh, spring Market greens salad or a Back Pocket crusty baguette.
- 3 lbs pork stew meat or pork shoulder (cut into 1 1/2-inch pieces
- 1 tsp sea salt or kosher salt
- 1 medium onion, trimmed and diced
- 4 medium carrots, peeled dice one and cut one into 1 1/2-inch long pieces
- 2 cloves garlic, minced
- 2 Tbs tomato paste or DIY paste using Deerfield Farms' Pomodoro Powder!
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp fresh thyme leaves (1/2 tsp dried)
- 1 tsp fresh oregano leaves (1/2 tsp dried)
- 1 1/2 tsp fresh basil, chopped (1/2 tsp dried)
- 4-6 cups chicken stock
- 4 potatoes, peeled and diced
- 1/4 head of cabbage, sliced
- 1 tsp apple cider vinegar, plus more to taste
- black pepper, to taste
- chopped parsley, for garnish (optional)
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In a Dutch oven, cook the bacon over medium high until it begins to crisp. Remove it from the pot and place it on a plate lined with a paper towel to drain, leaving the bacon drippings in the pot.
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Season the pork pieces with salt, then brown each piece on all sides in the bacon drippings until browned. Work in batches to avoid overcrowding.
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In the fat that remains in the pot, cook the diced carrots and onions until the onions become glossy and translucent (save the carrot chunks for later). Add the garlic, stirring and frying until it smells fragrant, then add the tomato paste, bay leaves, smoked paprika and herbs.
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Return the bacon and browned pork to the pot and add the chicken stock (use more if you like your stew soupier, less if you like it thicker). Bring to a boil, and simmer over low heat for 1 1/2 hours, or until the meat becomes tender.
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Add the carrot chunks, potatoes and cabbage, then simmer, covered, for about 30 minutes, or until the carrots and potatoes are tender. Stir occasionally during this time.
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Remove the bay leaf from the pot and add the black pepper and apple cider vinegar. Adjust salt, pepper and vinegar to taste. Garnish with the chopped parsley.
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