Welcome to the Holiday Weekend, Market Customers!
| This week’s PoP Club activity for your kids: An Independence Day Weekend Scavenger Hunt! Have fun finding red, white, and blue items while exploring the Market, and then answer questions to get $2 tokens to spend on produce at one of the booths. |
Although it’s sweltering out here, Independence Day is the most popular day of the year to get your grill on. Ramstead Ranch has plenty of 100% grassfed steaks and burgers, as well as whole chickens you can split and BBQ Spatchcock style. But BBQs aren’t just for meat. Pick up some Walla Walla onions or a cabbage, cut into wedges, blacken on the grill, and drizzle with balsamic vinaigrette. Throw together some quick kohlrabi or zucchini fritters, grill, and serve with a sauce made with roasted garlic and fresh herbs from your local farmer. Scoop out zucchini boats and fill with cheese, bacon, and wilted Mountain spinach. The Market truly is your one-stop shop for the ultimate BBQ weekend. (See our recipes below.)
Did we say it’s still going to be hot?! Here’s a local crafter tip from Brandi, owner of Living Earth Naturals, to help you refresh yourself on Saturday night so you can get out there on Sunday and enjoy the day:
“Before bed, I rinse my feet in cool water and then rub them with my Refreshing Salve. I then cover them with a cool, damp cloth for about 15 minutes to let the Salve sink in. I usually just read or listen to some chill music while my feet are refreshed. It helps me feel relaxed and calm, much less hot and agitated. I highly recommend it!”
Did you know we have local beer and wine producers? What says 4th of July in Coeur d’Alene better than a beer made from locally grown hops (Lone Mountain Farms & Brewery) or a chilled glass of huckleberry fruit wine (Shepherd Fruit Wines). Pair with crackers and cheese from Country Blessings Farm (cow) or Terra Topia Farm (goat). Skip your own salad prep and take home a variety of salads from Lucid Roots that will keep for 3 days in the fridge – great for a cool snack on the beach if needed! Don’t forget a red or blue pie – you don’t have to bake! – a dozen local eggs for deviled eggs, or jalapeno jam for that luscious spicy cream cheese dip.
Next Wednesday, there will be plenty of fresh produce downtown along with food and drink to keep you fed and hydrated. Hazy Petals will be returning to the Wednesday market with all the falafel goodness, and the music will be poppin’. Consider bringing a spray bottle of water to stay cool, and come shop with us after the holiday!
Reminder: Bring your market basket for shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
|
On Stage:
Saturday: Bill Bozly | Wednesday: Garret Alexander
2
Use sweet Walla Walla onions from Killarney Organic Farms for this BBQ side dish and layer with fresh or grilled tomatoes, fresh basil, and mozzarella slices for a twist on a Caprese salad.
- 2 lbs sweet onions, like Walla Walla
- extra virgin olive oil
- 1 cup balsamic vinegar
- 1 tbsp chopped fresh thyme leaves
- 1/2 tsp freshly ground pepper
- 1/2 tsp kosher salt + more to taste
-
Peel and trim the onions. Cut them crosswise into 1/2-inch-thick slices. Insert a toothpick horizontally halfway into each slice to hold the onion rings together.
-
Prepare a medium-low charcoal fire or heat a gas grill on medium low for 10 minutes. Brush the grill grate clean and wipe it with a paper towel dipped in oil. Brush both sides of the onion slices with olive oil and grill, covered, turning every 10 minutes, until very soft and well browned on the outside, 35 to 40 minutes total. (A little blackening is OK, but try not to char the onions.) Stack the onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze.
-
Pour the balsamic vinegar into a small saucepan and add the thyme leaves, pepper, and salt. Boil, uncovered, over medium-high heat until the vinegar has reduced to about 1/4 cup and has a syrupy texture, 8 to 10 minutes. Let cool briefly and season to taste with salt, if necessary.
-
Transfer the onions to a dish. Remove the toothpicks and any extremely charred layers, if necessary. If the balsamic glaze has thickened, reheat it gently until pourable. Pour the glaze over the onions and brush to distribute it evenly. Serve warm or at room temperature.
This vegan, gluten free take on zucchini fritters can either be pan fried or grilled. Serve with your favorite hummus or a sauce made with garlic and herbs from the Market.
- 2 cups cooked and cooled quinoa (looked for cooked packs at the store to skip the stove!)
- 2 cups shredded zucchini (about 2 small)
- 2 tbsp coconut oil, plus more for cooking
- 1/2 cup finely diced onion
- 4 cloves of garlic, minced
- 1 healthy pinch each of sea salt and black pepper
- 2 cups chopped spinach or other soft greens
- 1/3 cup chickpea flour (or 1 egg)
- 1/4 cup water
- 1/4 tsp sea salt, plus more to taste
- 1/4 cup fresh dill
- 1/2 cup gluten free flour blend (or all-purpose flour)
-
If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield ~2 cups cooked.
-
Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Transfer to a clean towel and squeeze out excess moisture. Set aside.
-
Heat rimmed skillet over medium heat, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt. Set aside.
-
Prepare chickpea “eggs” by combining chickpea flour and water in a small bowl. Stir to combine. It should be a runny paste. Adjust texture as needed. Set aside.
-
To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and fresh dill and stir. Then add chickpea mixture and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
-
Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. Grill on the medium heat area of your grill until golden brown, about 4 minutes on each side.
-
Serve hot with garnishes of choice, such as lemon juice, yogurt (regular or dairy-free), hummus, a garlic dill sauce, or fresh dill (all optional). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating. Enjoy!
Leave a Reply