September Markets are full of abundance and cozy things, Market Customers!
The weather may be cooler, but the sun is still shining at the Market! Our farmers are bringing their harvest season abundance every week, both Saturday and Wednesday, and all our bakers and crafters are stocked up with goodies and gifts. Have you been thinking about gifting season? Come see what we have to offer for everyone of all ages.
There are only a few Wednesday Markets left in the season, but there is still plenty to see, experience, and shop! All products are local and owner grown and made! Enjoy sweet creations and sourdough bread, homemade salsa, fresh lemonade, iced matcha, snow cones, gourmet toffee, and a variety of food from our food vendors – tacos, burritos, tri-tip sandwiches, and corn dogs – all while listening to live music. NOTE: Wednesdays are now 4-6:30 pm.
Upcoming Dates at the Market:
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Royal Highlands Produce: Fall harvest has begun at Royal Highlands! This Saturday and next Wednesday, we will be bringing bags of storage onions and potatoes to the market. These will include yellow or red onion bags and Yukon Gold potatoes! Stock up this weekend for making cozy dishes all winter long.
Kerr Microgreens: VARIETY PACK SPECIAL! We will have $20 pre-cut variety packs that include 12 oz of microgreens. Enjoy SUNFLOWER, PEA, RAMBO RADISH, HONG VIT RADISH, and your choice of a SALAD style crop all in one container! In addition to the greens above, we’ll have: cilantro, beet, arugula, cantaloupe, cinnamon basil, lemon basil, amaranth, salad style crops: broccoli, carrot, mustard and kohlrabi. See you Saturday!
Blue Wildrye Farm: With cooler weather knocking at the door, soups and stews will soon be on the menu, if they’re not already. This weekend, Suzanne will have Berkshire Pork Stew Meat for stews and curries ($10/lb) as well as Beef Shanks for Osso Buco ($11/lb) – see recipe below! Order online for Wednesday pick up!
Gem State Mushrooms: Chef Cynthia will be at our booth featuring Herb Garlic Trumpet Mushrooms. With every purchase of Gem State Mushrooms we offer a recipe for you. Come by booth #27 for a taste and stock up for the weekly meal prep. We have mushrooms: 8oz for $12, 2 boxes for $20 and 3 for $30. We look forward to seeing you. Bring your punch cards!
Tonnamaker Farms: Organic Apples and Pears have arrived! Come see Art on Wednesday and experience the different varieties he has to offer. Apple pie anyone?
Beauty Bay Winery: Have you tried our semi-dry Concord Grape and Dry Raspberry fruit wines? Stop by and try a sample! Our lineup also includes Huckleberry, Marionberry, Blackcap, and Apricot fruit wines, and all our wines all handcrafted right here in North Idaho and 100% natural.
Lake City Bakers: At the Lake City Bakers booth, our hot and delicious biscuits and gravy will be back! We bake fresh tender buttermilk biscuits to perfection and top them with a yummy sausage gravy! Hot and ready to serve you on a cool September Saturday!
Tea.Health.Honey: Hello Market Friends! Have you been sneezing more than normal these last few days? Does your throat feel a little thick and scratchy? Have a dry cough that feels deep in your lungs? If you’re experiencing any or all of these symptoms, you may be a victim of Fire Season! That’s right folks, fire season is upon us and we’re feeling the affects of it. But don’t worry, we’ve got herbal teas for that! Did you know teas can be either hot or iced?! Pop over to Tea.Health.Honey at the Prairie Market on Saturday or down in Riverstone on Wednesday and pick up a custom blend for yourself and one for your family. They’ll thank you!
Simply Sweet Cottage Treats: We are so excited to be at the market this week! We will have a chocolate decadent cake that is dark chocolate with coconut cream custard, candied almonds, and ganache frosting. This recipe won the majors award at the North Idaho Fair in August for best chocolate dessert! Come taste the deliciousness for yourself.
Garden Party Fibers: Garden Party Fibers will be bringing new fall colors of handspun yarn to the Saturday Market this weekend. My yarns are handspun by me with local wool and alpaca. I do my own washing, dyeing and spinning. Check out these new colors, Wild West and Autumn Orange. Free pattern with yarn purchase. Also lots of hats and shawls I have made with my handspun yarn. See you Saturday! – Juaquetta
Sweet Ember Candle Co.: It’s September! That means pumpkin spice is on the menu! This weekend, we will be featuring Pumpkin Persimmon, Orchard Walk, and Pumpkin Dessert candles. Come shop the scents of fall and harvest seasons!
Carpe Diem Crepes: I am continuing to offer my two seasonal crepes of Fall for September and October: “Pomme”: fresh sliced apples, topped with whipped cream and French sea salt caramel! And “Citrouille”: filled with pumpkin butter and topped with whipped cream & caramel!
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.
On Stage:
Saturday: Bill Bozly
Wednesday: Cameron Moder
Osso Buco is Italian comfort food at its finest. You'll love how it scents your kitchen as it gently simmers.
- 3 lbs beef shanks
- 3 oz butter
- 2 carrots, peeled and chopped
- 2 large onions, peeled and chopped
- 2 celery stalks, chopped
- 1 clove garlic, crushed
- flour
- sea salt and pepper
- 1 Tbs extra virgin olive oil
- 28 oz canned crushed tomatoes
- 1/2 cup red wine
- 1 3/4 cup beef stock
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp lemon zest
- 3 Tbs fresh parsley, chopped
- 1 clove garlic, minced
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Coat the beef shanks in flour seasoned with salt and pepper. Melt 1 oz. of butter and 1 TBSP oil in a large pot or dutch oven. Brown the floured beef shanks on all sides, then remove from the pot and set aside.
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Add 1-2 oz. butter to the pot and heat it until melted. Cook the carrots, celery, onions and crushed garlic clove over medium heat until the vegetables are soft and the onion turns golden brown.
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Add the tomatoes, wine, stock, basil, thyme and bay leaf to the vegetables in the pot. Bring the sauce to a boil and season with salt and pepper.
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Add the beef shanks to the pot (I like to stand them upright so the marrow can melt into the sauce), cover, and simmer gently for 1.5 to 2 hours, or until the beef is very tender.
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Make the Gremolata by mixing together the lemon peel, parsley, and minced garlic.
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To serve, remove the bay leaf and sprinkle each serving with the Gremolata.
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