This is as local as you can get, Market Customers!
It’s the height of the season for our farmers here at the market. Our shelves and baskets are filled with freshly picked produce, and we are here to serve you as you plan your meals and summer recreation. This week, green beans are in abundance, and artichokes are NEW to the menu. So, we’ve included a simple but flavorful side dish recipe that includes both. Also, if you missed the luscious, fresh raspberries on Wednesday, we’ll have more this weekend and next week! Also, lavender is finally blooming, so Pam with Pamalot Lavender will be at the market this Saturday with bunches of fresh lavender – regular and culinary. See our What’s Fresh section below for more.
Gem State Mushrooms will be featuring a special mushroom this week: the Chestnut Mushroom. It’s nutty and a little crunchy when flash sauteed and cooking it longer will soften the stem – grab one of their recipes! They’ll also have Oysters, Lion’s Mane and a variety of dehydrated mushrooms.
Rider Mushroom Co. will be at the market on Saturday and Wednesday with five Oyster varieties and Bear’s Head mushrooms.
Don’t forget to grab something delicious to eat or drink while you shop or hang out and listen to this week’s band. From pizza to cold-pressed juices, to baked goods, tacos, waffles, island food, crepes, and paella, we have quite the variety on both Saturday and Wednesday. This weekend, for the first time, Woodard Family Farms will have gluten free scones alongside their gf doughnuts. Flavors are Chips Ahoy and Birthday Cake!
The Crafters Section
Our crafters don’t often get mentioned when the farmers market is fully in swing. Here are a few of our unique vendors who will be at our markets over the next couple of weeks.
Shelly Waltrip, owner of Specialized Therapeutic Massage, offers complimentary body work at the Wednesday Market. She has 18 years of experience with various massage techniques and specializes in Results Focused Bodywork for pain management and injury rehabilitation. “I love the energy of all the people downtown!” she says.
Montana Antler Craft West has recently been bringing their Fire Starter and Bella-Chew antler dog chews to the markets and will have a new item, their Safety Razor, this week.
Clark and Deb Graham are local authors who have written 72 books between the two of them. They will have these two books as well as others at both the Wednesday and Saturday markets. Stop by and talk with them if you love to read or pick their brains and experience if you’re a writer yourself.
Our resident henna artist, Grace with Epochs Art and Henna, has quite the artistic eye and hand. She has a wealth of designs to choose from as well as an assortment of truly unique art crafted from and inspired by the mysteries of nature and wildlife.
Doreen of Heavenly Stitching hand crafts creative and fun designs for all your kitchen needs, including microwave cozies, baked potato bags, tortilla warmers, and other items. This Saturday, she’s having a clearance sale on embroidered hand towels to make way for new designs – usually $12 and on sale for $9 or two for $17!
PoP Club is a free market program for kids ages 5-12 that introduces them to healthy produce with fun hands-on activities and challenges that are fresh and new each week. When a child completes an activity, they get a $2 token that they can redeem around the market for fresh fruit, vegetables, and food-bearing plants.
This week’s fun activity: smelling and tasting local, fresh herbs!
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:
Saturday: Dallas Kay | Wednesday: Tala
Serve alongside grilled chicken or on top of a bowl of fresh greens with a tangy vinaigrette.
- 3+ Tbs extra virgin olive oil
- 10 oz fresh artichoke hearts
- 1 lb fresh green beans, trimmed
- 2 cloves garlic
- 1 tsp sea salt, or to taste
- 1 lemon
- 2 Tbs capers
Thinly slice the garlic. Zest and juice the lemon.
Heat the oil in a large skillet over high heat. Add the artichokes and cook undisturbed until golden on one side, 3-4 minutes.
Add the beans and sliced garlic, reduce heat to medium, cover, and steam for 3-5 minutes, until beans are al dente. Toss with the lemon zest and capers, and salt to taste.
Just before serving, drizzle with 1-2 tsps of the lemon juice and additional oil, if desired. Serve warm and enjoy!
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