Come shop all the things with us, Market Customers!
The Kootenai County Farmers’ Markets are bursting with every ingredient you can imagine for your family dinner, lakeside picnic, and backyard BBQ.
From local cheese, meat, poultry, and eggs to an abundance of fresh vegetables, herbs, flowers, rice, mushrooms, and fruit, our farmers and ranchers are bringing you the produce of their labor every week.
But, we also have so many creative hands, hearts, and minds at our market, from bakers, spice makers, and tea mixers to body care crafters, woodcrafters, jewelry makers, clothing creators, ceramic artists, and much, much more. (Dandelion Butter from Willow Wood Honey pictured at right.)
Don’t forget our Wednesday market, 4-7pm weekly at Riverstone in CDA. Fresh produce, (including Tonnamaker cherries), flowers, eggs, meat, honey, mushrooms, baked goods, wine, great handmade crafts, and maybe some plant starts, too….Cool off with lemonade from the kettle corn vendor, nosh on Island Grill skewers or try some of the other amazing foods from our Food Court vendors.
Here are some messages from a few of our vendors for this weekend:
Royal Highlands: We have pickling cucumbers! Come and get them, while they last, and fill your pantry with crunchy cukes for your family all winter.
Beauty Bay Winery: We have a few cases of our Dry Raspberry left, along with regular raspberry, blueberry, blackberry, and apricot wines. Coming soon: Concord grape wine made with local grapes and the return of our Blackcap wine.
Kerr Microgreens: Saturday and Wednesday we will be selling: Sunflowers, Pea Shoots, Rambo Radish, Red Arrow Radish. Along with salad crops: Kale, Arugula, Southern Curled Mustard; and three specialty crops: Cantaloupe, Cilantro.
Pamelot Lavender is at the Market again this weekend with fresh bunches of decorative and culinary lavender for baking and fresh summer dishes.
Sandia Spice Co.: We will have our salt-free Blue Oyster Mushrooms seasoning and all our wonderful other seasonings. We’ll have chili chips too. I would like to let customers know that I am a double survivor, and one of the reasons we do what we do is because we are very aware of the commercial problems. We never use anything in our seasonings other than natural herbs that are organic and/or kosher, no GMO, no chemicals no fillers, no artificial ingredients. We don’t use de-clumpers, but rather granulated herbs for that purpose. We are committed to our principles and our customers.
Gem State Mushrooms:Farm to Fork from Gem State Mushrooms will be serving up a beautiful sample of Coconut Mushroom with Pina Colada Sauce and a Bok Choy Salad. At booth 27 we will have some amazing varieties of mushrooms from Chestnuts, to pioppinos, lions mane, golden oysters and a mushroom medley. Stop by with your punch cards at booth 27. Our recipes can be found at gsm.farm and at the end of this post!
Solunar Nutrition: Suzzzy’s Sleepy Tea – YOUR BEST NIGHT’S SLEEP EVER! This Elite 18 Herbal Blend will enrich the third of your life spent sleeping by providing:
JJ Designs: I make Handcrafted one of a kind Travel Bags, baby bib sets, one of kind Purses, Adult Bibs, pot holders and various other items in season.
Rider Mushroom Co.:RMC will be at the Saturday market with Pink Oyster, Indian Oyster, Lion’s Mane mushrooms and mushroom grow kits. Stop by and see us!
The Wellness Bar: We will be bringing the sunshine in the form of the most delicious acai bowls, smoothies and juices! If you haven’t already tried one of our many acai bowls, come give us a try! The Trailhead is a long-standing acai bowl that we have had on the menu with toppings that work so well together in a healthy and delicious flavor combination! Don’t forget, we only have a limited amount of our juices and wellness shots so first come first serve!
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:
Use local oyster mushrooms for this vegetarian dish!
- 1 lb pink oyster mushrooms, clean and torn into pieces
- 1 cup gluten free, all-purpose flour
- 1 13.33 oz can unsweetened coconut milk, full fat
- 8 oz unsweetened shredded coconut
- 1 tsp seafood seasoning
- 1 cup coconut oil
- 1 1/2 cups coconut milk
- 1/4 cup pineapple juice
- 1 cup crushed pineappld
- 1/4 cup unsweetened coconut flakes
- 1/8 tsp crushed red pepper flakes
- 1/4 tsp kosher salt
- juice and zest from 1 lime
- 4 tsp cornstarch
- 4 tsp water
- 3 heads baby bok choy, chopped
- 2 cups red cabbage, shredded
- 2 cups carrots, shredded
- 1/4 cup green onion, chopped
- 1/2 cup chopped cashews
- 1/2 cup rice vinegar
- 1/3 cup neutral oil
- 3 Tbs freshly grated ginger
- 2 Tbs maple syrup
- 1-2 Tbs coconut aminos
Place the flour and seafood seasoning, coconut milk, and coconut shreds into three separate bowls. Whisk the coconut milk so that it's fully blended.
One at a time, coat each mushroom with the gluten free flour and lightly tap off the excess flour. Next, dip in the coconut milk. Allow the excess batter to drip off. Finally, toss the mushroom in the shredded coconut then place it on a parchment lined pan. Repeat this with all of the remaining mushrooms. Let rest 10 to 20 minutes in fridge before use.
Add oil to a deep skillet until it is about 1/4-inch high.7. Add the mushrooms and cook on the first side until golden brown, about 3-5 minutes. Flip the mushroom half way through and continue cooking another 2-3 minutes until golden brown and cooked through. Remove the mushroom and transfer to a paper towel lined pan to cool.
In a medium saucepan, whisk together coconut milk and pineapple juice. Bring the mixture to a low-boil over medium-low heat. In small dish mix together cornstarch and water Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest and lime juice and whisk well.
Bring the mixture back to a low boil and simmer until mixture is desired consistency, about 4-5 minutes. Cool before using.
Mix together 1 cup of the carrots with the bok choy, cabbage, green onion, and cashews. Set aside.
In a blender, blend the remaining 1 cup carrots, then add the rest of the ingredients. Puree until smooth. Add more seasoning, if needed.
When ready to serve, toss the salad with the dressing. Serve immediately with the coconut mushrooms.