Friday, December 30, 2011

2011 Sponsor Dinner

Invitations were sent out to all of our sponsors and preparations began for our first Sponsor Harvest Dinner.  

A dinner which we will host each year in anticipation for the upcoming Market.

We spent all afternoon preparing for the dinner.  Not one detail was overlooked, and with the graciousness of those who volunteered to set-up, serve and cook, the dinner went off without a hitch.    

The tables were beautiful, from the crystal pumpkin centerpieces to the jeweled handmade napkin rings. 

The gift baskets were an essential part of our first Sponsor dinner and will most likely be a one time thing.

Kathy Bartholomew spent much of her time and personal expenses to gather items for this basket because :

1. we felt they allowed us to thank you for your good faith and generous donations to the market.

2. As we traveled to Farmers markets in Oregon, Utah and across Idaho we were able to network with other Farmer's Market organizers and vendors to inform them of our upcoming market.

3. We wanted these baskets to show you, the sponsors, the quality and caliber of products we want to have at the Farmers Market at Crossroads Point.

4. lastly we wanted to show our Sponsors how very serious and intent we are on the success of this market, not only for Jerome but for all of Idaho.

We feel that if we can create a large Farmers Market we will bring in revenue and business from all over the Western United States.  All of which will benefit Jerome and the surrounding communities.

The event was informative and entertaining.  The first part of our event was a presentation by Steve Bartholomew explaining to the Sponsors where their money was being spent and how being a sponsor will benefit them as we continue to advertise, market and network the Farmers Market at Crossroads Point.  

A special thanks to all who attended.
We are excited for this Market as we anticipate it's far reaching success. 

Friday, December 9, 2011

Winter inspired homemade craft: decorated glass ornament

My friend Liz from Say Yes to Hoboken has posted a tutorial on how to make these chic and simple striped ornaments using a basic clear bulb.

For more instructions on how to make this ornament as well as other fun Christmas D.I.Y. (do it yourself) projects go to her blog at Say Yes to Hoboken!

Happy Holidays!

picture courtesy of Say yes to Hoboken

Tuesday, December 6, 2011

Winter inspired recipe: homemade eggnog

Homemade Eggnog:  (makes 1 1/2 quarts)

  • 5 egg yolks*
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 1/4 cups good quality bourbon or whiskey*
  • 1/4 cup spiced rum*
  • Pinch of salt
  • 1 tsp vanilla
  • 1/2 tsp nutmeg plus more for garnish
1. Whisk yolks* with sugar until creamy and sugar begins to dissolve.
2. Add cream, milk,
*bourbon and *rum and stir to combine.
3. Stir in nutmeg and vanilla and chill well.
4. Serve chilled on the rocks with a sprinkle of nutmeg if desired.

*Cook the eggs:

Making a danger-free eggnog is pretty easy too. Simply follow the same recipe above, but leave out the alcohol and mix only half the milk and cream into the blend, then heat the mixture in a glass or metal bowl over a pot of simmering water for about five or six minutes. Be sure to stir constantly. Refrigerate until well chilled.
When ready to serve, simply stir in the remaining cream and milk, as well as the bourbon and rum.

* Virgin Eggnog

Follow the recipe as directed, omitting the alcohol and adding an extra 3/4 cup of whole milk, 3/4 cup of cream and 1-2 tablespoons of rum extract to the mix.  Chill and serve.
recipe courtesy of : Simple Bites
picture courtesy of: Sweet Tooth

Sunday, November 20, 2011

November giveaway winner!

And the winner is...

Michelle Bennett!

Michelle please contact Kathy Bartholomew to receive your gift basket!

to see the winner being picked go to our facebook page!

Thursday, November 10, 2011

November Giveaway!

We sincerely apologize for our absence these last 3 weeks.  Our sponsor dinner went off without a hitch.  The food was delicious, the entertaining delightful and the sponsor support, heart-warming. Those sponsors that attended were gracious guests and we are so thankful to have them be a part of this project.  A project which we hope will benefit Jerome and the surrounding communities.

Speaking of delicious and delightful things our November Giveaway is here!  
The basket you see above is full of wonderful items collected by our Market Director, Kathy Bartholomew from Farmer's Markets throughout Utah, Idaho and Oregon. Some of the things you will find in this basket are:

-bottle of fresh grape juice from UT
-homemade bath soap from OR
-bath caviar from SLC (if you don't know what that is, you will be pleasantly surprised)
-bag of fresh potatoes & apples from ID
-harvest pumpkin decoration (perfect for Thanksgiving) 
and much MUCH more!

To ENTER do ONE or ALL of the following!

* look through our blog 
and tell us what your favorite post is by leaving a comment 
at the bottom of this post 

* FOLLOW US on our blog 
by clicking the Join this site button 
and entering your email address.  
You do not need to have a blog to do this. 

* LIKE us on facebook either by visiting our FB page or by
using the LIKE link on the left side of this page

* visit our FACEBOOK page and leave a comment

Thank you and HAPPY ENTERING 

Just to let all of you diligent followers know how much we appreciate 
your support we want to help your chances of 
winning this month. If you have entered 3 or more ways 
in either the Sept. or Oct. giveaway we will automatically 
put your name in again this month!  
So if you enter in 2 ways this month your 
name will go into the drawing 3 times. 

WINNER will be announced SUNDAY, NOVEMBER 20th!

Sunday, October 16, 2011

Fall inspired recipe: Ninety minute cinnamon rolls...

...with cream cheese frosting


  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup raisins (optional)


  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Cream Cheese Frosting:
In a large bowl mix:
1 pound powdered sugar
1 cube butter/margarine
1 cube/package of cream cheese
1 tsp vanilla
milk, add 1 tbsp at a time until you get your desired consistency

Recipe courtesy of
Picture courtesy of Jenika's Lense

Saturday, October 15, 2011

October giveaway winner!

And the WINNER is.......

Robyn Lloyd
We will be contacting you soon!

For all of you who entered, we appreciate your support.  And remember there will be a giveaway each month so please continue to enter!  

Tuesday, October 11, 2011

ps....giveaway ending date....

The end date for our October Giveaway is:
(this Saturday)
Winner will announced 5:00pm on the 15th

Thursday, October 6, 2011

October giveaway!

click to enlarge
Our October Giveaway is finally here!  So those of you who missed last month, here is your chance to win big!  This month is our biggest giveaway yet, worth over $75!

This basket includes a large gazing ball, darling green and black witch's hat, crackled amber colored glass pumpkin,  amber colored glass vase and large trick-or-treat wall and/or door hanging. 

To enter this giveaway do one or ALL of the following (doing all of the following increases your chances of winning!)

* look through our blog 
and tell us what your favorite post is by leaving a comment 
at the bottom of this post 

* FOLLOW US on our blog 
by clicking the Join this site button 
and entering your email address.  
You do not need to have a blog to do this. 

* LIKE us on facebook either by visiting our FB page or by
using the LIKE link on the left side of this page

* visit our FACEBOOK page and leave a comment

Good Luck!

Wednesday, October 5, 2011

Sponsor appreciation/Harvest Dinner

 Invitations are going out to all our sponsors this week for a Sponsor Harvest /appreciation dinner.  We are so excited for our first big get together.  We anticipate a fabulous event with food and company that will not disappoint.

Monday, October 3, 2011

Market inspired recipes: Carrot Cake & side dish

Glazed Carrot Cake
2 cups flour
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, drained
2 cups grated carrots (approximately 5 large carrots)
3 1/2 ounces flaked coconut
1 cup coarsely chopped walnuts or pecans

Start off by preheating the oven to 350 degrees. Then grease and flour a 9 x 13 inch pan. Set aside. 

Combine the first 4 ingredients, the flour, baking soda, cinnamon and salt. Sift these the ingredients together in a bowl and set aside. Then in a stand mixer (or with a hand mixer) beat the eggs, add in the vegetable oil, buttermilk, sugar, vanilla. Mix well. Then add the flour mixture to the wet mixture. Mix on Medium unit barely blended. Lastly add the pineapple, carrots, coconut and nuts. Mix on low for 1-2 minutes. Before I pour out the batter into the prepared pan I use a spatula to scrape the bottom of the bowl to make sure all the ingredients are blended fully. Pour the mixed batter into the prepared pan. Place in the oven for 50-55 minutes, checking it often to make sure that it does not over cook. I use a toothpick or butter knife and insert it until it comes out clean, that is how I know it is baked to perfection.

About 10-15 minutes before the cake is done baking, start working on the glaze for the cake.

1/2 cup sugar
1/2 teaspoon baking soda
1/4 cup buttermilk
1/4 cup butter
1 teaspoon corn syrup
1/2 teaspoon vanilla extract

In a small sauce pan combine the sugar, buttermilk, butter and corn syrup. Cooking over low heat, stirring constantly bring to a boil. Then remove from the heat and add in the vanilla.

Once cake is done and remove from oven, pour the warm glaze over the hot cake. Let the glaze absorb and the cake cool completely.

Then to top it off, I decided to add a cream cheese frosting to make this cake even more delicious than it already was. I used my favorite cream cheese recipe which is below. 

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
16 ounces confectioners sugar, sifted
1 teaspoon vanilla extract

In a stand mixer combine cream cheese, butter, sugar. Mix at high speed for 5-6 minutes. The longer you mix frosting, the smoother the texture will be. Then lastly, add in the vanilla. Mix until completely blended.

Chill the frosting for about one hour and then spread onto a completely cooled carrot cake. And voila, you are done and ready to serve. So if you are a lover of carrot cake you have to try this recipe, it will be one of your new favorites...and that is a Rozlynn guarantee.

Company carrots

2 bunches (2lbs.) carrots, whole 1/4 cup saline crackers, finely crushed
1/2 cup mayonnaise 2 Tbs butter, parsely, chopped Paprika
1 Tbs onion, minced salt & pepper to taste
1 Tbs prepared horseradish

Cook whole carrots in salted water til tender, saving 1/4 cup cooking liquid. Cut leangthwise in narrow strips. Arrange in 9"x 9" baking dish. Set aside. Combine cooking liquid with mayo, onion, horseradish, salt and pepper. This may be done ahead.

To serve, pour sauce over carrots. Sprinkle cracker crumbs, parsley and paprika on top. Dot with butter. Bake at 375 for 20 minutes.

Bon Appetite! 

recipes and images courtesy of:
Rozlynn's Homemade Goodness & 
The Lavender Apple

Friday, September 23, 2011

Market inspired recipe(s): Peaches!!!

peach-ginger-blueberry cobbler

A childhood friend of mine from Northern California began a fabulous cooking blog a few years back.  She has a plethora of scrumptious recipes.  
Her blog is called:
and if you want some fun recipes, this is the place to look!


7 cups peaches (peeled, sliced and chunked)
1/2 cup sugar
2 tbsp. flour
1 tbsp. lemon juice
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt

(i added about 1/2 tsp. of nutmeg and cloves. and about 1 tsp. fresh ginger.)

Mix together and put in a 9x13 pan.

1/2 cup flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 egg

mix topping ingredients together and spoon over peach filling.

bake 375 degrees for 35-40 minutes or until the topping is browned and thoroughly cooked. You
could top with ice cream, or english custard like i did.

recipe & image courtesy of: Caroline's Bake Shop

     Dutch-oven Peach Cobbler

Filling -
4 cups of ripe peaches, peeled and sliced
2 tablespoons of sugar
1/4 teaspoon of vanilla extract

Batter -
6 tablespoons of butter, cut into pieces
1 1/4 cups of Flour
3/4 cup sugar
2 teaspoons of baking powder
1/8 teaspoon of salt
1 teaspoon of cinnamon
1 cup of buttermilk
1 teaspoon of vanilla extract
1 tablespoon of brown sugar

**remember, i adapted this recipe for my dutch oven. so this original recipe was meant for an
8x8 pan. so, if you use a dutch oven, just substitute that for the 8x8 parts.**

Preheat oven to 350 (i did 325° to be safe with the dutch oven). Combine the 3 ingredients in
the filling and set aside. In an 8 inch baking dish place the butter pieces and place in the oven
until the butter melts. While it is melting combine the flour, sugar, baking powder, salt and cinnamon
in a bowl. In another bowl mix together the buttermilk and vanilla extract. Add the buttermilk mixture
to the flour mixture and mix until everything is moistened. Remove the pan from the oven and spoon
the batter over the
butter spreading evenly but not stiring. Spoon the filling over the top and gently press in the peaches.
Bake for 35-40 minutes and then sprinkle with brown sugar (i doubled the amount of sugar for good
measure) and bake for an additional 5-10 minutes or until the crust is golden.

recipe courtesy of: Caroline's Bake Shop
image courtesy of: The Sweet Chef

(I apologize for the skee-wom-pus margins, but I did copy and paste it so sometimes that can 
tweak things)

Monday, September 12, 2011

And the winner is.....

 ...there were over 60 names entered, and there were a lot of 'little' helping hands as we cut and folded the names....
 ...and put them into a jar.  Max was the one to draw the name...
and it is.....
(yes, that's Max)


LISA, please email us at to receive your gift!

Our October giveaway will be here shortly, so those of you who entered and did not win there will be many more opportunities.