See you at the Market...

September 10th Vendor & Recipe of the Week

2008-09-24T07:34:00.000-07:00

VENDOR OF THE WEEK

"PRINCESS JEWELRY ETC"

Lynn Williams

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The vendor of the week is Lynn Williams of Princess Jewelry Etc. She hasstretch bracelets for children, sports bracelets for little girls, some beaded and bead earrings, necklaces & regular beaded and woven bracelets in a variety of colors. She takes custom orders to match your special outfits for those special occasions. Prices range from the kids’ jewelry of $1.00 per bracelets up to $40 for necklace sets.

RECIPE OF THE WEEK

Chicken & Fruit Salad
http://www.eatingwell.com/

Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad.
Use your favorite summer fruit in place of the melon if you wish.

Makes 4 servings

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy

1/4 cup reduced-fat sour cream3 tablespoons fruit-flavored vinegar
4 teaspoons sugar1
1/2 teaspoons poppy seeds
1/4 teaspoon saltFreshly ground pepper to taste
8 cups mixed salad greens2 cups sliced cooked chicken breast
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted
1/4 cup crumbled feta cheese

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl.
Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta.
Drizzle each portion with 1 tablespoon of the reserved dressing.

September 24th Vendor & Recipe of the Week

2008-09-24T07:15:00.001-07:00

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.

September 17th Vendors & Recipe of the Week

2008-09-15T08:30:00.001-07:00

VENDORS OF THE WEEK

"RT HANDCRAFTS"

Rita Haggerty

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"GERRY'S NATURALLY

GROWN PRODUCE"
Gerry Gill

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The vendors of the week are Rita Haggerty of RT Handcrafts and Gerry Dill of Gerry’s Naturally Grown Produce. Rita has wonderful little microwave potato bags along with novelty handcrafted aprons, baby blankets, hot pads, and placemats in a variety of print patterns and colors. She also does custom orders. Jerry has beets, leaf lettuce, Swiss chard, radishes, carrots, green beans, onions, cherry & roma tomatoes, jalapeno peppers, cukes, zucchini, and peach/apricot jams.

RECIPE OF THE WEEK

VEGETABLE TIAN (serves 4-6)

From: Ina Garten's Barefoot in Paris cookbook, 2004, page 146

Comment by Ellen Batt: Good dish for zucchini...serves a crowd easily! If there are any leftovers, coarsely chop and make a fritatta!

Preheat oven to 375

Saute over medium-low heat until onions are translucent, about 8-10 minutes:
2 Tbs. Olive oil
2 large yellow onions, cut in half and sliced thin
2 large garlic cloves, minced

Arrange in an oiled 9x13x2 baking dish.

Slice into ½-inch rounds: NOTE: aim to have all vegetable pieces the same size:
¾ pound zucchini
1 pound medium round potatoes, washed, only
1 1/4 pounds medium tomatoes (the campari tomatoes are perfect!)
Arrange in snug rows over onions, alternating the three. Fill the pan with about three rows of pieces.

Sprinkle over the rows:
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
1 Tbs. Fresh thyme leaves, plus 2 or 3 sprigs
1 Tbs. Olive oil

Cover with foil and bake 35-40 minutes.....until potatoes are tender.
Uncover and remove thyme sprigs.

Spread:
2 ounces grated Gruyere cheese...can use Swiss or parmesan
Bake another 30 minutes or until browned.
Serve warm.

September 3rd Vendor & Recipe of the Week

2008-08-28T20:57:00.000-07:00

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

2008-08-22T13:22:00.000-07:00

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

2008-08-15T13:05:00.000-07:00

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

2008-08-15T12:46:00.000-07:00

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

2008-08-04T07:22:00.000-07:00

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

2008-08-04T07:01:00.000-07:00

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.

July 23rd Vendor & Recipe of the Week

2008-07-21T09:45:00.000-07:00

VENDOR OF THE WEEK

"WEE-NEE WAGON"

Tom Murray

The Vendor of the Week is Tom Murray of the “Wee-Nee Wagon”, a market staple, and a fun way to dine and stroll the market at the same time. He cooks up Polish dogs, chorizos, bratwurst, and regular hot dogs on the spot and you doctor them up to suit your taste! He has with a variety of mustards, catsup, onions, relish, sauerkraut, and chili to top them off as you like them. You can make it a combo meal by adding chips and a drink. His prices range fro $1.50 for a plain dog up to $4.00 for a loaded combo meal with specialty dogs. Tom’s tip for a fun family picnic is to cook up a variety of dogs and provide a variety of condiments to suite individual tastes. It’s easy and it’s a fun way to cook for a lot of people.

RECIPE OF THE WEEK

GAZPACHO

From "The Southbeach Diet"

Serves 5

117 Calories Per Serving

2 ½ cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
½ cup finely chopped celery
½ cup finely chopped cucumber
½ cup finely chopped green bell pepper
½ cup finely chopped green onion
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
2 teaspoons finely chopped fresh flat-leaf parsley
½ teaspoon salt
½ teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper

Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.

July 16th Vendor & Recipe of the Week

2008-07-21T09:02:00.000-07:00

VENDOR OF THE WEEK

"OASIS HONEY"

Kathy May

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The Vendor of the Week is Kathy May of “Oasis Honey”. Kathy sells local honey in all sizes from half pints to quart size, beautiful decorative pure bee’s wax candles in all shapes and sizes, and lemon-honey jelly. She also has amazing table runners in various lengths that have a layer of “warm & natural” batting in them that allows hot dishes to be placed on them. Not only are they beautiful, they are very functional. She takes custom orders for these runners at the market, allowing you to choose the length you want along with the fabric design and color. She has a variety of other little goodies to choose from too.

RECIPE OF THE WEEK

Almond Chicken with Honey Lime Sauce

- Makes 4 servings -
Recipe from “The Honey Feast” and the National Honey Board

Ingredients
2 whole boneless, skinless chicken breasts, halved
2 Tablespoons flour
1 egg
2 teaspoons soy sauce
1/2 teaspoon black pepper
3/4 cup finely ground almonds
3/4 cup corn flake crumbs, crushed
1 Tablespoon Vegetable oil
1/2 cup apple juice
juice of 1 lime
2 teaspoons cornstarch
1/4 cup honey

Directions
Place chicken breasts between two sheets of plastic wrap or waxed paper. Flatten chicken to 1/2 inch thickness. Dip chicken in flour and shake off excess. Set aside. Combine the egg, soy sauce and pepper in a shallow dish; set aside. In another shallow dish combine ground almonds and corn flake crumbs. Dip chicken in egg mixture to coat and in almond mixture, pressing so the coating adheres to both sides. Brown chicken on both sides in oil in a non-stick skillet over medium-high heat, until chicken is no longer pink and juices run clear when cut with a knife. Remove chicken; set aside. Combine apple juice, lime juice and cornstarch. Add mixture to skillet. Add honey. Cook and stir until thickened and bubbly. Serve chicken with sauce.

July 9th Vendor & Recipe of the Week

2008-07-03T10:30:00.001-07:00

VENDOR OF THE WEEK

"STEPHENY'S GARDENS"

Stepheny Hisel

The Vendor of the Week is Stepheny Hisel of “Stepheny’s Garden”. Stepheny has pretty petunia baskets, wave petunias, ornamental grasses, shrubs, perennials, climbing vines and funky little pots and containers to “pretty up” your place.

RECIPE OF THE WEEK
from Web MD

THE BROCCOLI AND EVERYTHING SALAD
makes 4 servings.
Salad Ingredients
3 cups raw broccoli, chopped
1 cup seedless raisins
2 strips lean Canadian bacon
1/2 cup red onion, chopped
Vegetable dressing (recipe follows)

In large bowl, combine chopped broccoli, raisins, cooked diced bacon, and raw chopped onions. Add dressing to combined ingredients, and stir to coat evenly. Ready to eat or chill.

Vegetable Dressing Ingredients
1/4 cup low calorie mayonnaise
1/2 cup plain nonfat yogurt
1/4 cup sugar
1/2 tsp. vinegar
Combine ingredients and stir well.

268 calories per serving

July 2nd Vendor & Recipe of the Week

2008-07-03T10:09:00.000-07:00

VENDOR OF THE WEEK

"WATSON'S SUNNYSLOPE FARM"

Steve and Susan Watson

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The “Vendors of the Week” are Steve and Susan Watson of “Watson’s Sunnyslope Farm”. They are what Farmers’ Markets are all about. They have all the summer vegetables and berries that are available! If it’s ready, it’ll be at the Market. They have cabbage, peas, cherries, beets, spinach, Swiss chard, turnips, dried peppers and maybe some apricots if they are ready. They will also have fresh cut flowers, lavender and yarrow. It doesn’t get any better than that!

WATSON’S TIP OF THE DAY
Use dried yarrow in your flower arrangements. Bundle the yarrow that you wish to dry out and hang it upside down in a dry place until ready. It makes a pretty filler in fresh and dried flower arrangements.

RECIPE OF THE WEEK

Chunky Vegetable Hash
Serves 4

Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, choppedPinch dried thymePinch paprika
1/8 teaspoon salt1 small red bell pepper, diced
4 large button mushrooms, roughly chopped
2 small zucchini, diced1 small garlic clove, minced

Instructions: In a large skillet, heat oil over medium-high heat...

Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened.
Stir in salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer.
Remove from the heat and serve hash by itself or with a poached egg.

Recipe from The South Beach Diet Supercharged.
59 calories per serving.

June 25th Vendor & Recipe of the Week

2008-06-19T20:18:00.001-07:00

CALDWELL FARMERS' MARKET

VENDORS OF THE WEEK

"GARCIA'S TEX MEX GRILL"

David & Alicia Garcia

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The “Vendors of the Week” are David and Alicia Garcia of “Garcia’s Tex Mex Grill”. They sell fresh made tamales warm and ready to eat and David will have his fresh made salsa with tortilla chips ready to go.

GARCIA’S TIP OF THE DAY
Making tamales is a lot of work and if you know that you want some, either call ahead at 459-6948 or preorder them at the Market for the next week.

RECIPE OF THE WEEK

CHALUPAS
…one of Alicia Garcia’s favorite recipes!

Fry corn tortillas on both sides in hot oil until crisp.
Spread tortillas generously with refried beans.
Sprinkle with cheddar/jack cheese.
Bake in oven at 375 degrees for 10 minutes or until cheese is melted.
Top with lettuce, tomato and slices of avocado and Garcia’s homemade Salsa
(You can buy Garcia’s Salsa at the Market *David’s Secret Recipe)

June 18th Vendor & Recipe of the Week

2008-06-12T14:20:00.000-07:00

CALDWELL FARMERS' MARKET

VENDOR OF THE WEEK

"TASTE OF THE WILD"

Bill Addington

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The “Vendor of the Week” is Bill Addington of “Taste the Wild” with his seed grown native plants. At his booth, you’ll find chokecherry, golden currant, hawthorn, cactus, sandcherry, needlegrass, oakleaf sumac, service berry, and hackberry. Coming soon will be assorted native wildflowers.

BILL'S TIP OF THE DAY
For a great wildlife habitat, provide a wide variety of native plants for food, shelter and nesting sites.

FRESH CORN SALAD
Source: Sunset Vegetable Cook Book
Serves: 6

4 ears fresh corn, husks and silk removed
3 hard-cooked eggs
1 cup finely diced celery
2 tablespoon EACH chopped green pepper, chopped green onion including tops and parsley
Salt and pepper

Boil corn until tender when pierced; drain, cool and cut kernels from the cob.

Combine all the ingredients in a large bowl. Stir in Mustard-Caper Dressing and season with salt and pepper to taste. Cover and refrigerate 2 to 4 hours. Spoon salad evenly into individual lettuce leaves or tomato cups.

Mustard-Caper Dressing

In a small bowl stir together:

½ Cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Capers, drained
1 teaspoon Worcestershire
1 tablespoon White wine vinegar

June 11th Vendor & Recipe of the Week

2008-06-12T14:10:00.000-07:00

CALDWELL FARMERS MARKET

VENDOR OF THE WEEK

"KATHY'S CAKES"

Sheila Warner

The “Vendor of the Week” is Sheila Warner of Kathy’s Cakes. She has mini-loaves of the most scrumptious varieties that include lemon poppyseed, rhubarb nut, cinnamon apple streusel, banana nut, raspberry nut with raspberry butter, sugarfree blueberry, and whole-wheat banana nut breads. Some of her recipes are old family secrets from New York so you won’t find some of these specialty breads anywhere else.

SHEILA'S TIP OF THE DAY
For a healthy alternative, substitute banana & applesauce for sugar and oil in recipes.

Nonfat ‘nana Muffins
from Calorie-count.com
makes 12 servings/107 calories per serving

Ingredients
1 ½ cups all-purpose flour
½ cup white sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
2 egg whites
1 cup banana, mashed

1/4 cup applesauce (in place of "fat"/oil)

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan or muffin pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan or muffin cups.
Bake in preheated oven for 50 to 55 minutes (or 15 to 20 for muffins), until a toothpick inserted into the center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

June 4th Vendor & Recipe of the Week

2008-06-01T19:16:00.000-07:00

CALDWELL FARMERS MARKET

VENDOR OF THE WEEK

"MOUNTAIN SPRING NURSERY"

Paula Doramus

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Our "Vendor of the Week" is Paula Doramus of Mountain Spring Nursery. She has lots of beautiful colorful annuals, perennials, and ornamental grasses with prices ranging from 2/$1.00 to $4.00. The colors are outstanding with lots of plants that thrive in partly shady conditions.

PAULA'S TIP OF THE DAY

When plant shopping, be sure to know what sun conditions, partial or full, your plants will need to insure success in growing them where you want to place them. If you don’t know the sun requirements and the plants aren’t labeled, ask the vendor.

SOUTHERN STYLE CREAM PEAS

from Honey Recipes of Thomas Honey Company

Ingredients
4 Tbsp. margarine
4 Tbsp. flour
Pinch of salt
1 cup of milk
3 Tbsp. Honey
2-3 cups cooked green peas

Directions
Melt margarine over low heat.
Slowly add flour and salt. Mix well.
Very slowly add milk while stirring constantly.
Mix thoroughly and add honey (buy honey at the Market)

Mix gently with peas just before serving.

May 28th Vendor & Recipe of the Week

2008-06-01T18:41:00.000-07:00

CALDWELL FARMERS' MARKET

VENDORS OF THE WEEK

"JOYCE'S FRESH BAKED BREADS"

Jakoub Fudge & Joyce Yelm

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Our "Vendors of the Week" are Jakoub Fudge and Joyce Yelm, of Joyce’s Fresh Baked Breads & Goodies. Joyce has fresh baked breads of all sorts including whole wheat, white, and cheese breads.

She also has delicious cinnamon rolls with or without raisins with icing on the side, brownies, and cottage cheese dilly rolls. Mmm-mmm-good! Prices range from $1.75-$3.75.

JOYCE'S TIP OF THE DAY

“Always raise yeast breads in a warm moist room

to get maximum yeast benefit”.

Herb Bubble Bread
Yields one large round loaf from Anita Soekarno
3 – 3 ½ cups flour
2 T sugar
1 ½ tsp salt
1 ¼ oz yeast (1 pkg)
1 ¼ cup milk
2 T vegetable oil
1 egg
1/3 cup melted butter or margarine
2 T Parmesan
1 T sesame seeds
1/2 tsp garlic salt
1/2 tsp paprika
1/2 tsp parsley
1/2 tsp rosemary
1/2 tsp thyme

Lightly grease a 2 - 2.5 qt deep round casserole.
In a large bowl combine 1 c flour, sugar, salt and yeast.
In small saucepan heat milk and vegetable oil until very warm (120 –130 degrees F)·
Add egg and warm liquid to flour mixture.
With electric mixer beat 30 sec at low speed, 3 min. at medium speed.
With wooden spoon stir in remaining flour to make a soft dough.
Turn dough out onto lightly floured board.
Knead until smooth and elastic, about 1-2 min.
Place dough in warm greased bowl, turning to grease top. Cover;
Let rise in warm place, free from draft, until doubled in bulk, 45-60 min
Punch down dough.
Pinch off walnut-size balls of dough and dip in melted butter.
Place in prepared casserole forming one layer.
Combine cheese, seeds, garlic salt, paprika, and herbs.
Sprinkle half over layer of bubbles.
Make a second layer of buttered bubbles;
Pour remaining butter over bubbles,
Sprinkle with remaining seasoning mixture. Cover
Let rise in warm place, free from draft, until light and bubbles almost reach top of casserole, 30 - 45 min.
Just before rising time is up, preheat oven to 400 degrees F.
Bake 25-30 min, or until top sounds hollow when lightly tapped.
Cool in pan 10 min; loosen from pan with spatula and remove
Serve warm

May 21st Vendor & Recipe of the Week

2008-06-01T18:26:00.000-07:00

CALDWELL FARMERS' MARKET

VENDOR OF THE WEEK

"GOURDS BY YVONNE"

Yvonne Hiatt

The “Vendor of the Week” is Yvonne Hiatt. Yvonne is new to the Caldwell Farmers’ Market. She has fresh picked rhubarb, a variety of tomato plants, garlic, sweet and hot peppers, eggplants, cilantro, chives, Italian parsley, lemon balm, catnip, and grape jelly. She also dabbles in pretty painted gourds.

YVONNE'S TIP OF THE DAY!

Grow your herbs in the full sun

and they will multiply for you.

RHUBARB CAKE
5 cups chopped rhubarb (pour into an 11X13 inch pan)
Mix 1 cup sugar with 1 small package of strawberry jello.
Sprinkle mixture over chopped rhubarb
3 cups miniature marshmallows spread evenly over the sugar mixture
Mix a yellow cake mix in a bowl according to the cake’s directions
Pour over the layered rhubarb ingredients in the pan

Bake at 350 for 50-55 minutes.
From the Methodist’s Munchie Cookbook (Wilder, Idaho)

May 14th Vendor & Recipe of the Week

2008-06-01T17:57:00.000-07:00

CALDWELL FARMERS' MARKET

VENDOR OF THE WEEK

"MCCLASKEY'S GLADS"

Cindy McClaskey

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Cindy sells glad bulbs, farm fresh brown eggs, asparagus, gourds, tomato plants, potted plants, and flower and bedding plants. She has great prices for her homegrown plants and eggs. Buy early so you don’t miss out!

HAM & CHEESE MAC WITH ASPARAGUS
Yields: 6 servings
From http://www.rachaelray.com/

· 1 pound cavatappi-shaped pasta
· 1 bunch asparagus
· Salt
· 3 tablespoons butter
· 3 tablespoons flour
· 1 cup chicken stock
· 2 cups milk
· 1/4 cup hot sauce
· 3 tablespoons Dijon mustard
· 1 cup white cheddar cheese, grated
· 1 cup Gruyere cheese, grated
· 3/4 pound thickly sliced French ham, chopped
· A handful parsley, chopped
· 4 sprigs tarragon, chopped
· 2 handfuls Parmigiano Reggiano cheese

Preparation
Preheat broiler.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook it until al dente according to package directions.

Snap off the woody stems of the asparagus by holding the spears at each end and bending them. The stems will just snap off! Discard the woody fibrous end and cut the asparagus spears in half so they are bite-sized and about the size of the noodle. When the pasta has about 3-4 minutes left of cooking time, add in the asparagus and cook along with the pasta.

While the pasta and asparagus are cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add the flour and cook about a minute. Whisk in the stock, milk, hot sauce and Dijon, and bring to a bubble, stirring frequently, until the liquid thickens slightly. Remove from heat and stir the cheddar, gruyere and one handful Parmigiano in a figure-eight motion. Fold in ham, parsley and tarragon and taste to adjust seasonings.

Drain cooked pasta and asparagus well and combine with the cheese sauce. Turn the mixture out into a casserole dish then top with remaining Parmigiano. Transfer to the oven and place under the broiler to brown the cheese.

For a complete meal, serve with a nice salad of your choosing.

2008 Caldwell Farmers' Market

2008-05-08T17:52:00.000-07:00

This is the third year for the Caldwell Farmers’ Market and it is bigger and better than ever with the first market to begin on Wednesday, May 14th, with new hours from 5-8 P.M. at the same location as last year on the corner of 12th and Dearborn next to the Caldwell Public Library. Look for the yellow and green signs in downtown Caldwell. The market will run from May 14th through September 30th. Watch the Idaho Press Tribune's Wednesday paper every week for for the "Recipe of the Week" and the market's "Vendor of the Week".

There are many returning favorite vendors like Stepheny’s Gardens, McClaskey’s Glads, Mountain Springs Nursery, Rhinestone Kimmy, Hardtrigger Canyon, Kathy’s Streusel Cakes, The Weenie Wagon, and others.

Many new vendors will also be there and will soon become your favorites too like Elk Canyon Ranch, Momma’s Mini Donuts, Oasis Honey, Heidi’s Kettle Korn, Joyce’s Baked Goods, Boise Bleu, and many more as the growing season moves forward.

This market has really caught on and there are lots of things to pick from. During the early May markets there will be hotdogs, kettle korn, honey & candles, farm fresh eggs, bulbs, potted plants, bedding plants, native plants, tomato plants, basil plants and fresh basil, fresh baked breads, specialty breads, cinnamon rolls, fresh mini donuts made on site on demand, bleu cheese dressing, local beef, elk & buffalo made into jerky, sausages, steaks & ground meat, potato cooking bags, novelty aprons, and jewelry.

If you are interested in becoming a vendor or have questions contact:
Sheila at 454-1853 or Judy at 724-3748.
If no answer, leave a message and they will return your call.

Market Looks for Friends

2006-07-16T10:27:00.000-07:00

The Caldwell Farmer's Market is beginning to grow... with 16 vendors two weeks ago and about 13 last week. The music, produce and sense of community are fantastic.

To make the market sustainable into the future.... without depending on community grants like the start-up funding received from the Albertson College of Idaho Student Philanthropy Council...the advisory board has decided to form a friends of the market organization.

Next year, income to pay for market management, music, and office supplies would be solely dependant on income from vendor booths without the formation of the friends of the market. In future seasons, the group hopes to provide other services to members of the Friends of the Market, such as discounts on cooking classes or farm tours. Membership levels will be offered from $25-$100.

Those interested in joining the Friends of the Caldwell Farmer’s Market can do so by calling 454-1853.

The Cherries Are Coming!

2006-06-26T08:33:00.000-07:00

The cherries are coming fresh from Kelly's Orchard to the Caldwell Farmer's Market this week. Come by and pick up some fresh produce from 4-7 p.m. Wednesday at the Waterwheel in Caldwell, then try this tempting treat:

Fresh Cherry Dessert (from about.com)
INGREDIENTS:
1 cup pitted fresh cherries
1/2 cup sugar
1 large banana, peeled and sliced
1/4 cup coarsely chopped walnuts or pecans
1/2 cup whipping cream, whipped
PREPARATION:
Combine cherries and sugar; chill for 1 to 2 hours. Combine chilled cherries with banana and nuts; fold in whipped cream. Serve in dessert glasses. Serves 4.

Eating well...where to start

2006-06-12T07:45:00.000-07:00

Looking for ways to eat local and support sustainable agriculture? Eat Well Guide: wholesome food from healthy animals is a great place to begin.

Proof --- eating healthy, local food = economic benefits

2006-06-08T06:49:00.000-07:00

A new study from the Leopold Center is providing evidence that eating the recommended five servings a day of locally grown fruits and vegetables can give communities slimmer waistlines and fatter wallets... Check it out...Leopold Center for Sustainable Agriculture

I Scream... you scream...we all scream for ice cream!

2006-06-06T07:43:00.000-07:00

New this week at the market... homemade ice cream! This week's market will also feature fresh veggies (asparagus, lettuces, spinach, radishes), fantastic lamb sausage (two new varieties I'm told), plant starts, flowers and art. The ice cream will be available in flavors ranging from classic vanilla to choco-wally-nana (chocolate, banana and walnut.)

Come stay cool at the market from 4-7 p.m. at the Waterwheel in Caldwell. There may even be some visitors from the fire department providing relief from the heat with misters.

See you at the market!

ps - The featured recipe for this week is:
ASPARAGUS WITH CREAM CHEESE AND PROSCIUTTO (from chefdecuisine.com)

Serves 6

24 fresh asparagus spears, cut to 4 inches
4 ounces cream cheese, softened
2 ounces Stilton cheese
1/4 teaspoon minced garlic
to taste, salt and ground black pepper
12 thin slices of prosciutto, cut into halves

Clean and peel asparagus. Cook lightly in salted boiling water or
steam until crisp. Plunge in ice cold water.
Preheat oven to 350 degrees.
In a mixing bowl, whisk cream cheese, Stilton cheese, garlic, and salt
and pepper to taste.
Spread each half slice of prosciutto with some of the cream cheese mixture.
Roll around an asparagus spear. Arrange on a baking sheet.
Bake for about 5 minutes or until heated through.

Meet your farmer at the market...

2006-06-01T09:47:00.000-07:00

A few photos from this week.... It's the third week for the market and things are growing... not just in the garden. Market attendence has been steady and the farmers are pleasently surprised with the business they are seeing.

Meadowlark Farm's grower Janie shares insight on lamb, eggs, and wool with customers.

Customers stock up on flower and veggie starts... and talk with the women who have grown them.

Something to do with Spinach

2006-06-01T07:37:00.000-07:00

Before the spinach season comes to an end you might try this recipe for cream of spinach soup from Karen and John from Pollinator's Paradise.

CREAM OF SPINACH SOUP(from the Sunset Book of Soups and Stews, 1969):
1 bag of spinach leaves, washed
2 tablespoons butter or margarine
2 cups milk
2 tablespoons flour
1/8 tsp thyme
dash nutmeg
1/2 tsp salt
Sour cream or yoghurt
Croutons

Melt butter in a large pan, add the spinach, cover and cook over high heat for 5 minutes or until spinach is limp. Pour into an electric blender and whirl until smooth, or press through a wire strainer to make a puree. Mix the milk with the flour and add to the spinach. Return spinach to pan; add the thyme, nutmeg and salt. Cook over medium heat, stirring, until thickened. Serve hot with sour cream or yoghurt, and croutons added to each portion. Makes 4 servings.

Market Music

2006-05-29T18:46:00.000-07:00

Last week at The Caldwell Farmer's Market the music group was "The Heard" from Boise. They were fantastic. Everyone(young, old and in between) seemed to enjoy the music. Children were playing on the grassy cool hillside, while parents shopped at the market, and couples sat on the freshly cut grass slope enjoying dinner, purchased at the nearby Keystone Pizza Parlor. As the manager of the market, I'm very impressed with the community participation in the new Farmer's Market. Local fresh farm produce will soon be available at the market for all to enjoy along with the music.
I hope you all keep enjoying the great atmosphere at the water wheel on Arthur Street.

Baby steps to market

2006-05-29T09:38:00.000-07:00

The Caldwell Farmers' Market will mark its third week this Wednesday...of course the planning and preparation for the market has been going on much longer. Months of work went into making the market a reality... and it is still in its infancy with seven vendors. The good news is the market is helping to revitalize downtown Caldwell. It's giving community members a reason to gather. The market also gives people a chance to interact with the folks who grow the food they are buying. So far, customers have had a chance to pick up farm fresh eggs (ones containing vibrant golden yolks instead of the pasty paleness found in most store bought varieties), lamb sausage (yum), plant starts, lettuce mixes, leeks, rhubarb, and fresh salsa. And of course, the market always has music... from 4 p.m. - 7 p.m. families can enjoy entertainment in the cool grass planted along the banks of Indian Creek. Late spring and early summer is proving a challenge in the recruiting of vendors... we're the only mid-week market in the Treasure Valley, but are finding that many producers have full-time jobs and aren't able to commit to Wednesday evenings, even if they have the product to sell. For now, the advisory board is hoping to grow slowly over the season.