Oregon Berries are here!!!

by Jerome Farmers Market, June 30, 2014
We are very excited to announce that our first shipment of berries have arrived!
You canbuy theseberries 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!

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

by Jerome Farmers Market, June 09, 2014

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!

4 days til' Market

by Jerome Farmers Market, June 03, 2014
Asparagus Spinach & Bacon 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 epicurious.com, but for step by step instruction go to andherlittledogtoo.com.  

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.

ASPARAGUS BACON QUICHE slice on blue plate with forks and asparagus

Herb Garden DIY Ideas

by Jerome Farmers Market, June 02, 2014
Planting DIY: 
Herb Windowbox

Tin Can Herb Garden

shoe organizer herb garden

ceramic pot hanging herb garden

paint can herb garden

soda liter herb garden

Strawberry Rhubarb Butter

by Jerome Farmers Market, June 01, 2014

June Produce: Rhubarb
via simplebites.net

  • 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 simplebites.net.
Makes 4 to 5 half pints

picture & recipe courtesy: simplebites.net