Market inspired recipe(s): Peaches!!!

by Jerome Farmers Market, September 23, 2011
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)

And the winner is.....

by Jerome Farmers Market, September 12, 2011
 ...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.


by Jerome Farmers Market, September 12, 2011
Okay, you have until 7:00pm today to enter our GIVEAWAY valued at $60 of fun Fall goodies.  So MAKE A COMMENT or LIKE US ON FB or FOLLOW THIS BLOG or all 3 to enter in.  We will be choosing the winner this evening...GOOD LUCK!

The Healing Field

by Jerome Farmers Market, September 09, 2011

If you live in or around Idaho and have not visited the Healing Fields at Crossraods Point Business Center then take a drive this weekend to go see them.  It is a... "breathtaking display of patriotism and unity." 

The Healing Field is a memorial at Crossroads Point Business Center dedicated to the lives lost in the attacks on the Twin Towers in 2001.  

3000 flags standing 8 feet tall in perfect rows line the field at Crossroads Point.  This display will be going on through the weekend so go take a look, take pictures and be proud to be an American.

For more information on the Healing Field and to get directions to this location please visit the Crossroads Point Business Center's webpage HERE.

Market inspired recipe: cucumber chips

by Jerome Farmers Market, September 06, 2011

Now that school has begun and those first few heck-teck weeks have past we are ready to add our weekly market inspired recipes and Market Progress updates.  We have some really neat posts coming up so please stay tuned! 

Sweet and Tangy Cucumber chips

2 Medium cucumbers
1 Tbs. olive oil
pinch of red chili flakes
1/2 tsp. crushed garlic
1/2 Tbs. soy sauce
1 Tbs. sugar
1/2 Tbs. cider vinegar

Peel cucumbers and cut in half length wise.  Degorge (scrape out the middle) cut into "batonnets" 
(slices).  Sprinkle with salt and let drain a few minutes.  In a skillet heat oil, saute garlic and chili flakes being carefaul not to burn.  Add cucumbers and sauté for 1 minutes over high heat.  Remove from heat add soy sauce, sugar and vinegar season to taste.  

recipe courtesy of Lavender Apple
picture courtesy of  Our Best Bites

ps....remember to enter our giveaway for this month!  
Click HERE to find out what you need 
to do to win over $60 in goodies!