September 3rd Vendor & Recipe of the Week

VENDOR OF THE WEEK

"HEIDI'S KETTLE KORN"

Sarah & Jerry Heng

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The Vendors of the Week are Sarah and Jerry Heng of Heidi’s Kettle Korn, serving up freshly popped corn and caramel corn to titillate your taste buds! Jerry’s tip for popping corn is “heat and speed”. The faster you can pop the corn, the better the popcorn will be with less burning.

RECIPE OF THE WEEK

MINI SQUASH MEDLEY
by Karen Strickler of Pollinator Paradise

Preparation & Serving Suggestions:

• Rinse squash, cut off stem and any damaged spots. No need to peel.
• Steam or sauté whole, drizzle with olive oil and herbs.
• Grill whole, or cut into large chunks to grill on skewers with chicken or shrimp.
• Cut into chunks and stir fry in a tablespoon or two of olive oil with onion, garlic, peppers, eggplant chunks and/or corn. Add cherry tomatoes 2-4 minutes before the stirfry is ready.
• Marinate cooked or raw squash chunks in balsamic vinegar and herbs and add to summer salads.
• Add small chunks to lasagna or spaghetti sauce.
  

August 27th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"POLLINATOR PARADISE"

Karen Strickler & John Vinson

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The Vendor of the Week is Karen Strickler and John Vinson of “Pollinator Paradise”. They specialize in mini squash along with broccoli, Romanesco, arugula, red kale, eggplant, Rosa Bianca, bell peppers, potatoes, grapes, purple tomatillas, and tomatoes. They will also have a really rich and spicey rocambole or hard neck garlic which is intense without being bitter. Tip of the Day: Instead of taking time in life to “smell the roses”, take time to “smell the garlic!” and enjoy the richness that life has to offer.

RECIPE OF THE WEEK

RATATOUILLE
(Mediterranean Vegetable Sauté)
by Karen Strickler

2 Tbsp olive oil
1 medium onion, cut into 1/8” wide slivers
2 cloves garlic, crushed
2-3 medium eggplant, cut into ½” to 1” cubes
2 lb approx. summer squash-zucchini, payyt pan, yellow or a mixture , sliced
½ lb mushrooms, sliced
1 lb. fresh tomatoes, cut into chunks
Basil, Oregano, Parsley to taste (lots and lots!), fresh or (if need be) dry Mozzarella cheese

• In a wok or large skillet, heat olive oil until almost smoking, add onion and garlic; sauté until translucent.


• Add cubed eggplant; sauté until it darkens.


• Add sliced squashes and continue to cook over medium-high heat until almost tender.


• Add herbs and tomatoes, lover heat to simmer, and cook until everything is tender.


• Right before serving, cover with sliced mozzarella cheese ande llet it melt. Serve over spaghetti.


• 2 or 3 servings

August 20th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"C&K FARMS"

Charlie Robinson

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The Vendor of the Week is Charlie Robinson of C&K Farms. Charlie has bell peppers, assorted hot and mild peppers, tomatoes, and tomatillos along with broccoli, cabbage, cucumbers, squash and fresh herbs. Charlie will have “Salsa to Go” bags with most of the ingredients for this week’s recipe.

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RECIPE OF THE WEEK

FRESH TOMATILLA SALSA
by Karen Robinson

1 pint cooked tomatillos-cooled or 6 fresh tomatillos finely chopped
1 medium onion chopped fine (preferably Walla Walla sweet onion)
2 small or 1 large chopped Jalapeno (seeded) to taste
½ green bell pepper (or other mild) finely chopped.
3 Tablespoons of chopped cilantro
Juice of ½ lime
½ tsp of vinegar
Salt and/or pepper to taste

Serve with chips and or favorite Mexican food.
(also great with fresh Peaches or Mango added for fish or meat)

August 13th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"FISHER'S POTTERY"

Stephen Fisher

The Vendor of the Week is potter Stephen Fisher who is the ceramic teacher at the College of Idaho. He debued for the first time at the Caldwell Farmers’ Market and throws pots while you watch. He has an array of hand-thrown bowls, pots, mugs, teapots, vases, colanders, and dishes. His prices range from $6.00- $50.00.

RECIPE OF THE WEEK
By Susan Watson of Watson’s Sunnyslope Farm

IDAHO STIR FRY

2 lbs Green Beans, cut into thirds
2 lbs. Baby Red Potatoes, cut into bite size portion
1 large Sweet Onion
1/2 pound cut up Bacon
2 large cloves of Garlic, finely chopped
Salt & Pepper to taste

Mix together in a large bowl, beans and potatoes. Coat with Olive oil.

In a large wok, saute bacon, onion and garlic until bacon is done. Add beans and potatoes. Season with salt and pepper or use Johnny’s Seasoning Salt. Stir fry on medium heat and after 15 minutes, add 1/8 cup of water to help steam vegetables.

Cover and cook for about 35 minutes or until beans and potatoes are tender. Serves 6-8.

August 6th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"FRESH FRUIT SMOOTHIES"

Jennifer Wangler

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The Vendor of the Week Jennifer Wangler of “Fresh Fruit Smoothies”. Her fresh fruit smoothies offer a healthy “cool treat” alternative. You can choose smoothies with organic blueberries, bananas, strawberries, peaches, melon or pineapple made with yogurt and milk. Sooo gooood! Sooo refreshing! Her tip of the day is to treat yourself to a snack that not only tastes good, but also is good for you.


RECIPE OF THE WEEK
from Pillsbury

PEACH –BERRY SMOOTHIES
2 cups strawberry fat-free yogurt
1 cup sliced fresh or frozen peaches or nectarines
1 cup sliced fresh strawberries
1 cup crushed ice

Directions
In blender or food processor, place all ingredients. Cover; blend on high speed 30 to 60 seconds or until smooth.

Pour into 4 glasses. Serve immediately.
Per Serving (1 cup each): Calories 130.
Serve this energizing fruit shake as a quick breakfast or as an afternoon snack.
Tip: Frozen whole strawberries, slightly thawed can be substituted for the fresh.

July 30th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"RHINESTONE KIMMY"

Kimmy Lewis

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The Vendor of the Week is “Rhinestone Kimmy” Lewis, an accomplished stained-glass artisan. Kimmy has a variety of stained-glass items including yard art, hanging planters, window accents, full size windows, novelty bug art, novelty mobiles, and candle holders. For custom orders, repairs and stained-glass restorations see Kimmy at the Caldwell Farmers Market. Kimmy’s “Tip of the Day” is to liven up a room or window with art and color with a touch of class using stained-glass”.

RECIPE OF THE WEEK

CHEESY GRILLED TOMATOES
from Pillsbury

This is a great appetizer or side for summer, quick and easy with only a few ingredients.

Ingredients
2 large tomatoes
1/3 cup crumbled blue cheese1 tablespoon olive oil
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese

Directions
1. Heat grill. Cut tomatoes in half crosswise. With small spoon, scoop out seeds from seed cavities. Fill cavities with blue cheese. Drizzle tomatoes with oil; sprinkle with basil and Parmesan cheese. Place tomatoes, cut sides up, in disposable foil pie pan as the juices do leak a bit.

2. When ready to grill, place pie pan on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 minutes or until tomatoes are thoroughly heated and begin to soften.

Alternatives:
You can change out the cheese herb mixture as you like or to suit what you have on hand. You can try garlic olive oil to give it a little more zing. Feta Cheese could be good also.