Shop summer abundance from farmers and crafters, Market Customers!
There also might be some summer showers this weekend to make our farms – and yours! – grow. If you find that you forgot your umbrella when you get to the Market, stop by the Manager’s Booth and borrow one of ours. Just bring it back for the next person when you’re done shopping, and enjoy your Market purchases!
Every Saturday day through Labor Day Weekend – not far away – our PoP (Power of Produce) Club has a free Kids’ Activity at the Market where your kids can learn about and even taste locally grown produce! Children completing the activity each week earn a $2 token to spend on fruits, vegetables, or food bearing plants! The program is designed for kiddos ages 5 to 12 and teaches children to grow and prepare their own produce.
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 from Farmers this Week:
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Kerr Microgreens: FRESH MICROGREENS: Sunflower, Pea, Radish, Broccoli, Salad Mix, Amaranth, Basils, Red Cabbage, Cantaloupe, and Wasabi
FREEZE DRIED MICROGREENS: Radish, Broccoli, Wasabi, Basil Mix, Micro Mix (broccoli-red cabbage- kohlrabi), Family Mix (everything :))
Lore Gardens: I’ll be bringing fresh, sweet, bi-color corn this weekend. Perfect for the summer grill or the creamy corn dip recipe below!
Grow Wild Gardens: I’ll be bringing healthy elderberry bushes and grape plants to the market this week. Adding edible plants to your garden or lawn is esthetically beautiful, functional and nutritious.
Stormin’ Norman Jerky: For those days you want something yummy but don’t want to cook, I have fresh, smoked cheese, summer sausage, and jerky.
Bee Blossom: I will have limited honey quarts available at the Saturday Market. due to my small batch production, my stock is limited. I’m also offering a couple discounts: buy 4 small jars and get 10% off your purchase – buy 4 quarts and get 20% off!
Riley Creek: We will be there on Saturday with blueberries, rain or shine!
Blue Wildrye Farm: Our smoked kielbasa is back! Plump, juicy, and loaded with smoky, garlicky flavor, it’s made in small batches from our pasture-raised Berkshire pork by our skilled artisan sausage maker in Moscow. Fully cooked and ready to enjoy, it’s as convenient as it is delicious. $15.25/pkg Online pre-orders are also available: click here to order on the website by 11 pm on Thursdays for Saturday pick up or 11 pm on Mondays for Wednesday pick up.
Black Forest Bakery: This Saturday we’ll have German Chocolate Cake, Bavarian Liquor Torte, Princess Torte, Burnt Almond Cake and Tangerine KäseSahne Torte/German Cheese Torte and so much more!
Lilly’s Lemonade: Come and get some ice-cold lemonade this Saturday at Lilly’s Lemonade! I will be bringing my original lemonade, tropical lemonade, and strawberry lemonade. Stop by for a yummy drink. I’ll be at the north end of the market. Looking forward to seeing you Saturday!
Robinson Confections: We are featuring our Cherry Noir 72 dark chocolate this week. $20 per 1/4lb bag. Not only is it a major award winner but it’s also couverture-grade (the highest grade of chocolate worldwide) AND it’s low-sugar/high-fiber with 3g net carbs and 9g fiber per ounce.
Garden Party Fibers: Garden Party Fibers will be at our Saturday market. Here are a few cozy hats I have available. Like all my work, these hats use my handspun yarn from local farms. See you soon, juaquetta.
Lake City Bakers: We will see you on Saturday, rain or shine! You can find our seasonal savory Tomato Pies for just 2 more Saturdays! Get them while you still can. Did you know we also sell products made without gluten? Try our new Gluten-Friendly Blueberry Lemon Shortbread Bars as well as GF Chocolate Brownies, GF No-bake Cookies, and always our Gluten-Friendly and Dairy-Free Coconut Macaroons!
Marrow & Tallow: Coeur d’Alene’s hometown tallow maker. Our goal is to provide a natural way to nourish your skin using locally sourced organic animal based ingredients & botanicals. Our tallow and bone marrow is sourced from regenerative ranches to make our product the purest it can be. We keep our ingredients list simple so you really know what you are using on your skin. Some of our best sellers are our Beeswax and Mineral Sun Balm, Collagen Cream, Lavender Frankincense, and the cleanest Unscented Tallow Balms around. Come find us at both Kootenai markets on Wednesdays and Saturdays where we have free samples of organic scents that you know and love.
In the food court…
Carpe Diem Crepes: Our traditional French savory crêpes are made with authentic gluten-free buckwheat batter, and we serve them with a fresh side of greens drizzled in velvety balsamic glaze. Try our French classic La Complète: ham, Swiss cheese, and egg. A true Breton favorite. Always fresh. Always gluten-free. Always délicieux. You can also mix it up with these mouthwatering combos:
- bacon, mozzarella, goat cheese, and walnuts
- vegetarian with mozzarella, spinach, and cherry tomatoes
Idahohome Espresso: August Specials
- Chocolate Dipped Cheesecake Mocha
- Churro Latte
- Funnel Cake Mocha
- Rootbeer Float Italian Soda
On Stage:
Bill Bozly
Interested in sponsoring one of our programs, like Bike to Market or POP Club for kids? Email us for more information at: MarketManager@KootenaiFarmersMarkets.org
Sweet corn is in season! serve this creamy dip at your next backyard gathering.
- 2 Tbs extra virgin olive oil
- 3 cups fresh corn kernels (cut from about 3 cobs)
- 1 medium shallot, peeled and chopped
- 1 clove garlic, minced
- 1/2 cup light sour cream or plain Greek yogurt
- 4 oz grated cotija cheese
- 1/4 tsp each sea salt and black pepper
- paprika, to taste (optional)
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Preheat oven to 375℉.
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Heat 1 Tbs olive oil in a cast iron or oven safe skillet over medium heat. Add the shallot and garlic, and sauté until fragrant. Stir so it doesn’t burn.
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Add the corn, salt and pepper. Stir and cook 5 minutes until shallots are softened and corn darkens slightly. Remove from heat.
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In a large bowl, mix together the sour cream, cream cheese, and cotija. Add the corn mixture and stir to combine.
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Grease the cast iron with the remaining oil and return the full mixture to the pan. Bake in the preheated oven 11-13 minutes, until hot and bubbling. Sprinkle with a little paprika and serve warm with farmer’s market veggies, local sourdough bread, tortilla chips, or crackers. Enjoy!
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