September 24th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"BUTTER CUPS"

Janice & Daniel Nichols

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Janice and Daniel have the most mouth-watering original recipe cupcakes. They take special orders too. You can find out more about Butter Cups on their website: http://www.buttercupscupcakes/.com.

VENDOR OF THE WEEK

"FAITH-FULL FARMS"

Loren Anderson
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Loren has Anaheim and Basque peppers, green and goldenrod zucchini, yellow squash, eggplant, heirloom and cherry tomatoes, cucumbers, okra, cantaloupe, and lavender in sachets, sprays and for culinary use. If you stop by he’ll have some other recipes for you.

VENDOR OF THE WEEK

"MICHELLE GLAZE FINE JEWELRY"

Michell Glaze

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Artisan Michelle Glaze has necklaces, bracelets and earrings made from Idaho gems, opals, turquoise, coral, agates, and natural stone in earthy colors. Her prices range from $5-$50. She will cusom design. You can e-mail her at m.glaze@hotmail.com.


RECIPE OF THE WEEK

Lavender Lemon Walnut Scones
from Faithfullfarms.com

Ingredients:
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted Challenge butter, frozen
1 6 oz. container lemon Yoplait yogurt
1 large egg
1 zest of 1 lemon
1/2 cup walnut pieces
1 tsp dried lavender

Directions:
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

1. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers or a pastry blender to work in butter (mixture should resemble coarse meal), then stir in walnuts.

2. In a small bowl, whisk yogurt and egg until smooth, add lemon zest.

3. Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

4. Place on a lightly floured surface and pat into a 7-8 inch circle about ¾ inch thick. Sprinkle with remaining 1 tsp. of sugar and dried lavender. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.