Discover all the berry deliciousness, Market Customers!
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 – or grab a bag from one of our vendors! See what Lakeshore Quilting & Design has below. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh from Farmers this Week:
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Pamelot Lavender: Pam is coming to the Market this weekend with fresh lavender bouquets and gifts! She’ll be at the Saturday Market for the next 4 Saturdays.
Riley Creek Blueberries: Riley Creek will be there this weekend with tons of fresh picked blueberries. Come see them at their booth!
The Tomato Lady: I’m so excited to be returning to market every other Saturday starting this week! I’m bringing strawberry and raspberry jams, and jalapeno jams made with my just picked garden fruit, plus some special perennials, berries, grapes, and fun geraniums and coleus. Come vist Wendy and I next to the market manager. New jams every week, and some other goodies, too!
Blue Wildrye Farm: Our Freedom Ranger chickens – developed from French breeding stock – are raised on lush pasture, where they spend their days actively foraging for greens and bugs while soaking up the sunshine. They grow slowly and naturally, just as they were bred to do. These chickens are packed with flavor—rich and juicy with a deeper taste than conventional broilers and a beautiful balance of light and dark meat. Their firm texture and slow-grown structure make them perfect for roasting whole, braising, or grilling. See below for a recipe! $8.50/lb
TerraTopia Farm: New this week we will have fresh sweet cherries! We’re also bringing several varieties of raw goat milk hard cheeses and our usual jams and jellies. See you there!
Dandelion Half Acre: Dandelion Half Acre will be at market Saturday with yummy cookies and fresh ground herb salts. See you there! – Jan
Artistry in Wood: I will have my wooden spoons at the Saturday markets the rest of July and most of August. Hope to see you there! – Jim Talley
Kerr Microgreens: We have beautiful butterhead lettuce heads for your summer salads! Fresh cut microgreen varieties this week are: sunflower, pea, rambo radish, broccoli, salad mix, cress, amaranth, wasabi mustard, pak choi cabbage, cilantro, basils, and cantaloupe🌱 Hope to see you there!
Graham Publishing: Whew–it’s hot! Lazy summer days are made for reading. Graham Publishing has dozens of books by Clark and Deb Graham, and you’re sure to find one you like. They’re all clean and wholesome, the kind that’ll suck you in but your ten-year-old and mother-in-law can read them without a red face, unless they’re sunburned. We’re located by the Manager’s booth. Stop by–we love to chat about books and writing!
Kiss My Biscotti: Did you know that Kiss My Biscotti offers Savory Biscotti for your Charcuterie Boards? This week we will have…Savory Black Pepper and Parmesan and Parmesan and Rosemary Biscotti. They are also great with soups and salads. Also we will have our freshly baked scones on the morning of market!
Lakeshore Quilting & Design: Need a bag for market or the lake? Look no further! Carol’s handbags are handmade and range from unique to…perfect for your style. She also has art, jewelry, neck coolers, and ladies dresses. Come find your favorite to add to your wardrobe.
Lake City Bakers: At Lake City Bakers, we are excited for Huckleberry Season! We will be putting together fresh Huckleberry Mini Pies for Saturday. These sell fast, so be there when the bell rings at 9am if you want to get yours!
Lilly’s Lemonade: Come check out Lilly’s Lemonade for a fresh way to cool off.
Black Forest Bakery: This Saturday our specials are the authentic German Black Forest Torte, Tangerine German Cheese Cake made with our homemade soft cheese,Burnt Almond Cake and White Chocolate Mocca-Cream Torte, Almond Horns and Eclairs.
Garden Party Fibers: I have been dyeing and spinning a new green yarn. Ponderosa. The wool I used is from local farms, after washing the fleeces I dyed many shades of sage to teal. Then fluffed it for hand spinning. Stop by booth 12 and check it out! – Juaquetta
In the food court…
Carpe Diem Crepes: I have a special! Kind of limited edition 😆
Huckleberry Crêpe: Bursting with sweet-tart wild huckleberries and crowned with a cloud of whipped cream, this crêpe is a taste of the mountains in every bite. I picked these huckleberries myself, and now they’re the star ingredient in our delicious crêpes. Fresh, local, and full of wild mountain flavor. I will only have a limited amount each week!
Idahohome Espresso: July Specials
- All American Mocha
- Yankee Doodle (white chocolate, brown sugar cinnamon)
- S’mores Nitro Cold Brew (mocha, toasted marshmallow, shortbread, with vanilla cold foam)
- Star Spangled Lemonade (huckleberry, blackberry)
On Stage:
Buck 99
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
Make this with chicken, herbs and even infused olive oil from the Market - with a fresh Market salad.
- 1 whole chicken Try a Freedom Ranger Chicken from Blue Wildrye!
- 1 Tbs each fresh thyme and fresh rosemary or 1/2 tsp dried, each
- 1/4 cup Dijon mustard
- 2 Tbs lemon juice
- 1 Tbs extra virgin olive oil
- 1 onion, quartered
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Preheat the oven to 450℉ or preheat your smoker grill (like a Traeger) to 375℉.
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Mix the mustard, lemon juice, olive oil and herbs in a small bowl. Rub the sauce over and under the skin of the chicken.
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Place the quartered onion inside the cavity of the chicken, and place the chicken on a roasting rack in a roasting pan.
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Roast or smoker grill for 1-1.5 hours or until the thickest part of the breast or thigh is 160-165 degrees (or no pink remains when you cut into the thickest part). Tent with foil, and allow meat to rest 10-15 minutes before carving. Enjoy!
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