Welcome to the YOUR Weekend, Market Customers!
| This week’s PoP Club activity for your kids: Make a “Sprout Head”! Your kids will have fun planting sprouting wheatgrass seeds in their decorated cups to earn a $2 token to spend on produce at one of our participating market booths. Then, they get to take their “Sprou Head” home, care for it, and watch it grow! Thank you to Northwest Seed N Sprout for donating the prepared wheatgrass seeds. |
Riley Creek Blueberry Farm has informed us that it is now officially blueberry season. They will be at the Saturday market with fresh berries for your table! Other farmers, like Killarney, will also have blueberries as well as raspberries, beautiful summer greens, cucumbers, celery, radishes, cauliflower, broccoli, herbs, and so much more. Check out our What’s Fresh box below for a full list of this week’s produce options.
Berries go fabulously with some soft cheese or fresh cream and a little honey. In addition to their regular goat cheeses and milk, Terratopia Farm will have new this week their Granit Peak Blue (a mildly blue Gouda), and Country Blessings Farm will have fresh yogurts and chocolate milk. Try a handful of fresh berries on top of Beth’s lemon curd yogurt!
Speaking of cold and dairy, have you tried Frog Shack Ice Cream? Her custom cart is practical and fun. This week, she’ll have Huckleberry Ice Cream (4 oz cup for $3) and cotton candy!
Come early and have breakfast with us this Saturday! We have two coffee vendors (DOMA Coffee & Coffee Roboto), mini donuts (Mom’s Mini Donuts), waffles (Unlawful Waffle), breakfast bagels (MaK Bread), breakfast lamb burritos (Good Shepherd Lamb), chia pudding (Lucid Roots), sweet and savory breakfast pastries (Lake City Cakes), and more!
Have you been down to the Wednesday market yet this season? It spans 2-3 blocks and is the perfect Hump Day spot for a bite of local food, a sip of local drink, and your mid-week shopping stop for the freshest truly local produce, baked goods, honey, milk, meat, eggs, fresh flowers, handmade juried crafts, and decor for your home.
Reminder: Bring your market basket for shopping or a box for your plants. Wagons are available but limited. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
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On Stage:
Saturday: Scott Reid | Wednesday: Vinyl Instinct
Just 3 ingredients - all available at the market - for a cooling summer treat! Try with other berries too or mix and match.
- 2 cups fresh or frozen blueberries
- 2 cups any flavor Greek yogurt (or yogurt from the market!)
- 2 tbsp local honey or agave
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Blend the blueberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency.
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Pour the thick blueberry liquid into a large bowl. Stir in the agave/honey. Add the yogurt and very gently mix everything together. If you want a tie-dye, swirly look to your popsicles, do not fully blend the yogurt and blueberries. You want those patches of white and blue! The mixture will be thick. Taste it. If you want it sweeter, you can add a little more agave/honey.
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Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing. If not, freeze for 2 hours, then put a wooden popsicle stick in the middle. Continue to freeze for an additional 4-6 hours or overnight.
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Run popsicle molds under warm water to easily remove. Eat on a hot, sunny day. Enjoy!
Whip up this easy hummus to go with those beets, carrots, cucumbers, and kohlrabi that you got from your farmer.
- 1 15-oz can garbanzo beans/chickpeas with liquid (see next)
- 1/2 cup liquid from the chickpeas, plus more for desired consistency
- 3 medium garlic cloves or 1/4 tsp garlic powder
- 3/4 tsp sea salt
- 1 tsp lemon juice or 1/4 tsp citric acid
- 1/2 tsp cumin powder
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 1/2 tsp toasted sesame oil
- sliced fresh vegetables, like carrots, cucumbers, kohlrabi, celery, jicama, broccoli, sugar snap peas, bell pepper, and radishes
- roasted and sliced vegetables, like beets, zucchini, and turnips
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Combine all hummus ingredients in a blender or food processor and blend until smooth. Add more chickpea liquid, if needed for consistency.
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Serve cold or at room temperature with your choice of fresh and/or roasted vegetables.
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