Sunday, November 2, 2014

Harvest Festival Vendors

We are excited to share with you our many wonderful and talented vendors.

From delicious homemade breads, jams, cupcakes, cookies, freshly popped kettle corn, homespun spices and spreads, smoked meats... tupperware, handmade baby blankets, clothes, baby accessories, uniquely designed t-shirts, books, western wear and more.

We are so proud of all the local talent we are able to showcase here at the 
Farmers Market at the Crossroads Point Business Center!
Harvest Festival Vendors

For more pictures of our vendors just click on the link below!

Saturday, November 1, 2014

Harvest Festival 2014!

Annual Harvest Festival 2014!

We had such a fabulous turnout and so much fun this year at our Annual Harvest Festival!

For more pictures of our wonderful produce please click on the link below.

Happy Fall Ya'll!

Friday, October 10, 2014

Harvest Festival is tomorrow!

Tomorrow, October 11th, is the annual... 
at the Crossroads Point Business Center!

We are so excited to share our love of Fall, pumpkins, squash, soups, warm homemade breads, fresh produce and more!
You can also get a head start on your Christmas lists as we have a number of vendors selling artisan crafts and so much more.

We will also have our giant pumpkin, rooster and this year we are introducing our giant friendly scarecrow.  Come by, say hi and take pictures with our giant market mascots!

We are so grateful for all of our wonderful vendors and all of YOU, who frequented our market this Summer.

Saturday, October 4, 2014

Annual Harvest Festival!

Join us NEXT SATURDAY for our annual Harvest Festival!

So many fun things to do, see, and buy for the Holiday season!

Friday, August 29, 2014


I have the most beautiful big sunflowers growing in my yard.  I love this time of year with all the rich colors and deep hues of Fall.  Below is a picture of some of my freshly cut sunflowers...

...and I LOVE them!!

Roasted In-Shell Sunflower Seeds Recipe...

  • Prep time: 5 minutes
  • Cook time: 45 minutes
  • Yield: Makes one cup of roasted sunflower seeds.
If you grow your own sunflowers, the flowers will tell you when they are ready. They'll be droopy, and the petals around the center will be dried. The seeds should be clearly visible. The best seeds for eating come from the larger varieties of sunflowers. Just cut away the flower head from the stalk, place the flower head on a flat surface, and rub the center to dislodge the seeds from the flower. If squirrels and birds can get to these seeds, so can you!
These directions are for salted, roasted sunflower seeds. If you don't want them salted, just rinse them off and roast them. Because they aren't soaked through with water, they'll roast much more quickly, perhaps only a few minutes at 400°F.


  • 1 cup raw in-shell sunflower seeds
  • 2 1/2 Tbsp kosher salt, or 2 Tbsp table salt*
  • 1 quart water
* Add more or less salt to taste, up to 1/4 cup Kosher salt for 1 quart of water.

To get the rest of the recipe click HERE...

Sunflower Wreath DIY 

For instructions on how to make this wreath click  HERE...

Tuesday, August 26, 2014

Jerome County Fair parade float!

Here is our award winning float from the Jerome County Fair Parade!

Once again we had the wonderful opportunity to win first place.  There was a lot of hard work and countless hours that went into making this float.  We are especially thankful to Lorna Irwin, whom we have had the great pleasure of using her artistic talents to our benefit.  She is a true artist and single handedly created and constructed our fabulous giant rooster, large pumpkin and scarecrow!

For more pictures of the float please click the link below:


Wednesday, July 2, 2014

Independence Day dessert ideas...

July 4th is right around the corner and we here at the Farmers Market are busy getting ready for this week's market with Independence Day in mind.

We thought we would post some fun and festive 4th of July dessert ideas.  And remember if you need any blueberries to make that flag fruit pizza or the flag shish kabob, let us know cause we still have our plump delicious Oregon blueberries, but they are going fast!
Just call (208)329-9837

Monday, June 30, 2014

Oregon Berries are here!!!

We are very excited to announce that our first shipment of berries have arrived!

You can buy these berries beginning tomorrow, Wednesday July 2nd.
Just call (208) 329-9837
Here is a little information about the differences between these berries:

marionberries: The Marionberry is a blackberry with medium to large fruit, they are longer than wide.  There are only a handful of areas in the world where marionberries thrive and Oregon's Willamette Valley, known as the Caneberry (marionberry) Capitol of the World, offers the most favorable of all climates.  (read more...)

blackberries: Blackberries were perceived by the ancient cultures as being a wild plant, and historical accounts for a backyard culture of blackberry bushes are few. The Greeks used the blackberry as a remedy for Gout, and the Romans made a tea from the leaves of the blackberry plant to treat various illnesses. (read more...)

blueberries: For centuries, blueberries were gathered from the forests and the bogs by Native Americans and consumed fresh and also preserved. The Northeast Native American tribes revered blueberries and much folklore developed around them. The blossom end of each berry, the calyx, forms the shape of a perfect five-pointed star; the elders of the tribe would tell of how the Great Spirit sent "star berries" to relieve the children's hunger during a famine. Parts of the blueberry plant were also used as medicine. A tea made from the leaves of the plant was thought to be good for the blood. Blueberry juice was used to treat coughs. (read more....)

boysenberries: The Boysenberry was developed during the Great Depression by Rudolf Boysen, a Swedish immigrant. His first plant to bear fruit was in 1923. The Boysenberry would find commercial success under the development of farmer and berry "expert" Walter Knott of Knott's Berry Farm. The Boysenberry's popularity is the single most reason for making Knott's Berry Farm so famous. Boysenberries grow as trailing vines throughout the Western Coast of the United States and they have been naturalized in Northern New Zealand, where the fruit is grown for commercial export more than anywhere else in the world. 

Raspberries: What makes the raspberry so special? For one thing, it's a superfood, meaning it has a nutritional value that’s top-notch. Raspberries contain significant amounts of vitamin C and folate as well as the minerals potassium, calcium, manganese, and magnesium. Also found in raspberries is the antioxidant anthocyanin, which gives the berries their red color and helps control diabetes and slow the effects of aging. Besides all that, raspberries boast a healthy dose of ellagic acid, a powerful cancer-fighting substance, and fiber - a cupful provides about eight grams.

Join us this Saturday at the Market!
And be sure to stop by and get a sample of these delicious berries!

Monday, June 9, 2014

3-2-1-0... days til' market!

Things have been busy here in our corner of Idaho, the opening day to the market came and left so quickly but, boy was it a grand opening!  We'd like to thank all of our wonderful vendors, sponsors, friends and patrons for a great beginning to the 2014 Farmers Market season here at the Crossroads Point Business Center.

Expect to find fresh produce, homemade jams & breads, grains, meats, snacks & beverages, jewelry, crafts, live music and so much more!  Bring the entire family for a Saturday adventure!

Come and see us this Saturday from 9am-1pm at the Farmers Market at Crossroads Point Business Center!

Tuesday, June 3, 2014

4 days til' Market

Asparagus Spinach & Feta Quiche = YUM!
This recipe is delicious and SIMPLE!  Yes, simple! 

For the crust I like to make my favorite homemade pie crust, or if you like you can buy pie crust already made in your grocery store.  I got the recipe below from, but for step by step instruction go to  

Spinach, Asparagus & Feta Quiche

1/2 tablespoon olive oil
8 asparagus spears, ends removed and cut into 1-inch pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
3/4 cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust


1. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.

2. In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.

3. In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.

4. Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.

5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.

Sunday, June 1, 2014

6 days til' market...

June Produce: Rhubarb


  • 2 pounds strawberries, pureed
  • 2 pounds rhubarb, sliced
  • 1 to 2 cups sugar
  1. Combine the pureed strawberries, sliced rhubarb and 1 cup sugar in a large, non-reactive pot over medium-high heat. Bring to a low boil and then reduce the heat to medium-low.
  2. Stirring regularly, cook the fruit at a low simmer for 35 to 45 minutes, until it no longer looks watery and it sits up high in the bowl of a spoon. If the butter is making a splashy mess, use a splatter shield to control the mess.
  3. When the butter has reduced to about half its original volume, taste it. If desired, add additional sugar (I rarely add it to mine, but I do like my preserves to be a little tart).
  4. If any whole pieces of rhubarb remain, press them into the butter using the back of your spoon.
  5. Once butter has finished cooking, remove the pan from the heat. Funnel butter into prepared half pint jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes (because this is a thick product, I like to process it longer than I do jams and jellies).
  6. When time is up, remove jars from canner and place on a folded kitchen towel to cool.
  7. Once jars are cool enough to handle, remove rings and test seals by grasping the edges of the lid and lifting the jar an inch or so off the countertop.
  8. Any unsealed jars should be refrigerated and used promptly. Sealed jars should be stored in a cool, dark place and used within one year. For excellent & detailed step by step pictures/instructions go to
Makes 4 to 5 half pints

picture & recipe courtesy:

Saturday, May 31, 2014

7 days til' market...

Planting tips for June via the Farmers' Almanac

2nd-6th Poor time for planting. Kill plant pests, clear fencerows, and clear land.

7th-8th Good for planting peas, beans, tomatoes, and other fall crops bearing yield aboveground. Sow grains and forage crops. Plant flowers.

9th-11th Extra good for planting fall lettuce, cabbage, cauliflower, collards, and other leafy vegetables. All aboveground crops planted now will do very well. Plant seedbeds.

12th-13th These are poor planting days. Cut hay or do general farm work.

14th-15th Plant late beets, potatoes, onions, carrots, and other root crops.

16th-17th Poor days for planting. Kill plant pests, spray, fertilize, do general farm work.

18th-19th Favorable time for planting late root crops. Also good for vine crops. Set strawberry plants now. Good days for transplanting.

20th-21st Cut hay or do plowing on these barren days. Best days for killing plant pests.

22nd-23rd Good days for planting root crops and for transplanting.

24th-26th Seeds planted now tend to rot in the ground. Best days for killing plant pests.

27th-28th Plant tomatoes, beans, peppers, corn, cotton, and other aboveground crops on these most fruitful days. Plant seedbeds and flower gardens.

29th-30th Poor period for planting. Clear fencerows, and clear land.

Friday, May 30, 2014

Only 8 days til' Market!

We are hard at work here as we prepare for the upcoming Farmers Market!!! 

To get you excited for the Farmers Market, we are going to post recipes and /or gardening tips every day leading up to the market opening.

Tempura String Beans with Aioli

1 cup (8 oz.) ice water
1 large egg, beaten
3/4 cup flour (plus extra for dusting)
2 or 3 ice cubes
peanut or vegetable oil
1 lb green beans

In a bowl whisk together the ice, water and egg.  Whisk in flour, the batter should be very lumpy.  Add the ice cubes.

Pour enough oil into a wok or deep fryer to reach halfway up the sides and heat to 350 degrees.  Working in batches, lightly dust the beans with flour, then dip in the batter, shaking off the excess.  Fry stirring occasionally, until crisp, about 3 minutes.  Drain on paper towel and season with sea salt.

Aioli Dip:

  • 2 medium garlic cloves
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vegetable oil
  • 2 teaspoons freshly squeezed lemon juice
  • Salt
Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.

With the motor running, slowly add the olive oil in a thin stream, followed by the vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed and evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate, it's best if you can let sit in your refrigerator for a few days, but you may take it out after a couple of hours.

picture courtesy of:
recipe for aioli courtesy of:

Wednesday, May 7, 2014

New Sponsor of the Market: Franklin Building Supply

We are excited to welcome Franklin Building Supply as our newest Sponsor of the Market!

Franklin Building Supply has been serving Idaho since 1976, is a locally owned and operated building supply company dedicated to professional contractors, remodelers, and DIY homeowners.

Managed by Kevin Wright, the Jerome Franklin Building Supply store is located on W Main Street just one block from the Jerome County Fairgrounds. Kevin and his team are proud to support the building professionals of Jerome and offer friendly and knowledgeable assistance to help make your project a success from start to finish.

Whether you’re a DIY go-getter building a deck, a contractor installing new flooring, or a homeowner in need of a simple tool kit, you can rely on Franklin Building Supply's experienced team to inform you about the construction industry’s most recent technologies, trends, and techniques.

Stop in and see for yourself why Franklin Building Supply is Jerome’s trusted one-stop solution for all of your building supply needs. 

Stop by and find out how they can help you with your next project!

Franklin Building Supply
515 W. Main Street
Jerome, ID 83338
Phone: 208-324-8161

Monday - Friday: 
7:30 am - 6:00 pm

8:00 am - 3:00 pm

Sunday, April 27, 2014

New Sponsor of the Market: Ridley's

We are very excited to announce that Ridley's Family Market is now a Sponsor of the Market!

Ridley's Family Market opened it's doors in 1984, in Payson, Utah. Today, their company has grown to a chain of 22 stores, one of which is located in Jerome, Idaho!  

"Ridley's prides itself on being a hometown food and drug store that employs valued members of the local community who enjoy serving their neighbors".
Ridley's Family Market's goal is to "provide customers with exceptional customer service, quality products, and lower prices than big box superstores. Ridley's strives to provide both great service and value to their large and loyal customer base and is proud to say that they're, 'Small enough to serve you. Large enough to save you money.' "

Thank you for your support!

Welcome Friends of the Market!

We are excited to welcome these local companies as members of the Friends of the Market, for more information on these companies click on the pictures below.

Thank you for your support!

To find out how you or your company can become a Friend of the Market please contact Kathy Bartholomew @

Thursday, March 13, 2014

Sponsor of the Market: Central Valley Feed & Supply INC

We are excited to add Central Valley Feed & Supply INC as our newest sponsor!
Central Valley Feed & Supply is a locally owned and operated business that carries a variety of feed, grains, beans and rice to meet all of your feeding and nutritional needs.  Quality is top priority and they understand that every ingredient matters. Below are a number of products they sell:

chicken feed
show cow feed
rabbit feed
calf feed

rolled corn
whole corn

pinto beans
black beans
peruauno beans


Central Valley Feed & Supply is also involved with the local 4-H and FFH programs.  These programs receive 10% off the regular retail price.

Contact Central Valley Feed & Supply INC for all of your feed and supply needs:

President: Edie Nunes

946 West Main St.
Jerome, ID 83338

Wednesday, February 5, 2014

Wholesale from California! (offer expired)

We have a shipment of nuts and fruit coming from California.
Hurry and place an order!


 *pistachios $6.00 per pound or $150.00 for a 25 lbs. box
(fresh-no added colors) 

* shelled almonds $6.00 per pound or $150.00 for a 25 lbs. box

*naval oranges $15.00 for a 20 lbs. box
(The oranges are hand picked fresh off the trees and not ripened or colored by any artificial mean)

*ruby red grapefruit $15.00 for a 20 lbs. box

All pre-paid orders need to be in by February 10-14 and they will be delivered March 1st.

This offer expired, but check in with us regularly as we will post other opportunities to buy produce wholesale here!