September 10th Vendor & Recipe of the Week

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

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

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

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.

July 23rd Vendor & Recipe of the Week

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

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.