Come shop and feel the love, Market Customers!
From our vendors to you, Customer Appreciation Day is this Saturday. Come shop with us as we say “thank you” for another great season with complimentary soup, bread and cookies. Look for Lamb Chilli from Good Shepherd Lamb and Lemon and Cinnamon Basil Microgreen Cookies from Kerr Microgreens!
These Fall Markets are some of the best of the season as there is still so much produce to harvest and plenty to can and store for the winter. It’s also a great time to get shopping for the gift-giving and holiday season. Come see!
KCFM FALL CALENDAR OF EVENTS
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Killarney Farms: It’s cranberry season! Did you know cranberries grew here in North Idaho? Make your own cranberry sauce or fold them into a cranberry bread. (See recipe below.) They freeze well too, if you want to save them for the holidays!
Royal Highlands Produce: Royal Highlands wants to thank all of their amazing customers!! Their 10-lb yellow or red onion bags will be 20% off this Saturday. And 25-lb bags will be on sale for $25. Text them to reserve yours …509-671-2232!
Clare’s Garden Herbal Soap: Marie will be at the Market with her soap this Saturday! She’ll be at Roger’s booth, so look for the Clare’s Garden Herbal Soap sign so you can find her. Her lovely soaps make great gifts too!
Kerr Microgreens: We are bringing lemon and cinnamon basil microgreen cookies to say “Thank you” to our amazing customers. ❤ We will also have basils, carrot, cilantro, sunflowers peas, radishes, kale, rutabaga, red cabbage, broccoli, and beet microgreens to buy!
Lake City Bakers: In the final few weeks of our eleventh season, we sure do appreciate our customers and everyone who supports the small businesses of the market! This week we are featuring our seasonal Cranberry Orange Bread as well as our new Pumpkin Cheesecake Pie! Both of these menu items can also be found on our Thanksgiving menu. Stop by our booth to pick up a copy!
Beauty Bay Winery: We want everyone to know we really appreciate their business and support. Thanks from Beauty Bay Winery! Stop by and try a sample of our fruit wines, including Raspberry, Huckleberry, Marionberry, Blackcap, and Apricot. All our wines all handcrafted right here in North Idaho and 100% natural.
Garden Party Fibers: Thank you to all who have supported my little yarn business this season. Your stops at my booth keep me motivated. Here are the new items I am bringing for you this Saturday – natural color knit hats and a new handspun color way with local alpaca and wools that I call Dragon’s Eye. – Juaquetta
Graham Publishing: We love our customers, especially the ones who stop by to tell us they enjoyed our books! Books make terrific gifts and the market season is winding up so come talk to Clark and Deb at Graham Publishing soon.
Narrow Way Coffee Roasters: Thank you for a wonderful market season! We are incredibly grateful for all the amazing customers who support and cheer us on week after week. Stop by the booth for 15% off all bags of coffee as a token of our gratitude. We can’t wait to see you and serve you some delicious, top-notch, single-origin coffee!
Sweet Ember Candle Co.: Sweater Weather is upon us. What better way to celebrate the season with our newest fall addition, the cozy Sweater Weather candle from Sweet Ember Candle Co. While summer has my heart, I do enjoy these cooler cozy days. Come visit us this Saturday.
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:
Rusty Jackson
Grab some local cranberries from Killarney and make this lovely bread for Thanksgiving or anytime!
- 2 cups all purpose flour substitute Bob's Red Mill 1:1 gluten free baking flour for a gluten-free loaf!
- 1 cup cane sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup very cold butter, cubed try freezing and grating it!
- 1 egg, slightly beaten
- 1 tsp orange zest
- 3/4 cup orange juice
- 2 cups fresh or thawed cranberries, coarsely chopped
- 1/2 cup golden raisins, chopped (optional)
- 1/2 cup walnuts, chopped (optional)
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Preheat oven to 350℉. Butter or grease a 9x5x3 inch loaf pan.
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In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda. Cut the cubed butter into the flour mixture until crumbly. Add the egg, zest, and juice. Stir just until mixed - don't over mix!
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Gently fold in the cranberries as well as the raisins and walnuts, if desired.
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Bake in pre-heated oven for 1 hour and about 10 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from the pan and cool on a wire rack. Enjoy warm or at room temperature, slathered in butter or dry.
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