Tuesday, August 28, 2012

New Fall Hours...

We will begin selling the first harvest of pumpkins this Saturday as well!

We are excited for Fall!

p.s. check out our previous post about the parade we were in...

It's a parade!

It's a parade!!!  The Farmers Market at Crossroads Point Business Center was in the Jerome County Fair and Rodeo Parade.  We want to thank all who came out to support us, as well as a special thanks to Lorna Irwin for making the FABULOUS giant prize winning pumpkin!  (we will have a separate post on this pumpkin and it's creation process).

Sweet Braden helping with the parade.

Kent drove the float with his grandson, what a fun day!

Wednesday, August 8, 2012

From the Market to your Table

Peach Chicken Salad


  • 3 medium fresh peaches, peeled and cubed
  • 2 cups cubed cooked chicken 

  • 1/4 cup white wine vinegar (or regular white vinegar)
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 1/4 cup minced cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 head of Romain Lettuce


  1. In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates

This week at the Market you will find the following produce:

-new harvest potatoes
-green beans
-honey blueberries
-delicious jams
-gorgeous sunflowers
-zinnia bouquets

Thursday, August 2, 2012

From the Market to your table, Zucchini

The Market will be selling fresh Zuchini this week so we have posted some delicious recipes and new ways of cooking with Zuchini.

Zuchini Fries


  • zucchini
  • egg white
  • 1/4 cup milk
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup seasoned breadcrumbs
  • Vegetable cooking spray


Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25 or 30 minutes or until golden brown.

Zuchinni Pizza

Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!

Grilled Zucchini

Serves 4 (as a side dish)
You will need:
  • 2 zucchini, cut lengthwise into 1/4 inch slices
  • 2-3 teaspoons Salad Elegance seasoning blend
  • olive oil for drizzling
  1. Preheat your grill to medium heat.
  2. Sprinkle seasoning blend over sliced zucchini. Drizzle with olive oil.
  3. Place prepared zucchini on the grill. Cook 5-8 minutes or until grill marks are darkened and zucchini starts to brown.  (Note: To get the perfect grill marks, don’t move the zucchini around too much.)
  4. Serve.
I am happy to say that I actually grilled these and not Ryan. It was my first attempt at grilling veggies and while I did lose one poor little guy between the grates, I like to think of this as a deliciously successful experiment. But Ryan has no need to worry, I have no plans on taking over permanently, I wasn’t too keen on smelling like BBQ the rest of the night.