Sunflower Run

by Jerome Farmers Market, July 28, 2015


by Jerome Farmers Market, July 27, 2015

Watermelon Lemonade

adapted from Healthy Beehive + Bon Appetit

ingredients, serves 8

8 cups 1-inch cubes of seedless watermelon (from about a 4 1/2 pound watermelon)
1 1/2 cups fresh lemon juice (roughly 8 lemons)
3 1/2 cups water
1 cup granulated white sugar
for serving: ice cubes or frozen watermelon cubes
lemon wedges + watermelon wedges for garnish


working in 2 batches, blend watermelon + lemon juice in food processor or blender until smooth. pass through a wire sieve to remove any thick pulp/seeds. transfer to pitcher.
bring 3 1/2 cups water + sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. add hot syrup to pitcher with watermelon-lemon juice. refrigerate until cold, about 2 hours.
fill glasses with ice (or frozen watermelon cubes). pour Watermelon Lemonade over + garnish glasses with lemon wedges +/or watermelon wedges.

Watermelon Salsa

by: Lori Lange, via RECIPE GIRL


3 cups finely diced seedless watermelon
1 large jalapeno pepper, seeded and minced
1/3 cup chopped fresh cilantro
1/4 cup finely minced red onion
1/4 cup freshly squeezed lime juice
1/4 teaspoon salt, or to taste


1. In a medium bowl, toss watermelon, jalapeno, cilantro, and onion with lime juice. Season with salt. Serve at room temperature (or chilled).


Chilled Watermelon Soup (gazpacho)
by: Mary Anne Rittenhouse via FEAST ON THE CHEAP

Ingredients: (SERVES 4 AS A GAZPACHO)

3-lb piece of seedless watermelon, coarsely chopped, rind discarded – $3.00
1 ½ Tablespoons olive oil – stock
1 large shallot (about 3 Tablespoons), minced – $0.39
1 heaping Tablespoon chopped fresh ginger – $0.23
2 cloves garlic, minced – stock
1 large Jalapeno, minced – $0.19
1 teaspoon Mirin – Asian stock
3 Tablespoons fresh lime juice – $0.50
1 teaspoon Kosher salt – stock
Mango slices, fresh mint, and blackberries to garnish: optional
Grand Total Assuming a Well-Stocked Pantry: $4.31
Total Per Soup Serving: $1.80
Directions for Gazpacho:

1. Using a food processor or blender, puree the chopped watermelon. (You’ll need to do this in batches.) Transfer to a large mixing bowl.
2. In a medium saucepan, heat the olive oil over medium-low heat. Sauté the shallots and ginger until pale gold, about 3 to 4 minutes. Add 2 cups of the pureed watermelon to the pot along with the Mirin. Simmer over medium flame, stirring frequently, for about 5 minutes.
3. Transfer the hot watermelon mixture to the bowl of food processor armed with the metal blade, or a traditional blender. Add the Jalapeno, lime juice, and salt. Puree until smooth. Transfer to the bowl containing the remaining watermelon. Stir well to combine. Refrigerate at least 3 hours or overnight.
4. To serve, ladle into soup bowls and garnish with mango slices and blackberries, if desired.

Easy Creamy Watermelon Pie

  • 1 (3 ounce) package watermelon gelatin
  • 1/4 cup boiling water
  • 12 ounces of whipped cream (OR COOL WHIP)
  • 2 cups cubed seedless watermelon
  • 1 graham cracker crust
Combine gelatin and boiling water in bowl. Stir until gelatin is dissolved. Allow mixture to cool to room temperature (to speed up the process, put it in the fridge for about 10 minutes, but don’t leave it in there too long or the mixture will harden). Whisk in whipped cream. Fold in watermelon cubes. Spoon mixture into crust. Chill for three hours or overnight and enjoy!

This week's Market! Saturday, August 1st

by Jerome Farmers Market, July 27, 2015


by Jerome Farmers Market, July 20, 2015
"c e l e b r a t i n g  w h o l e  f o o d s"

This refreshing, light salad is wonderful on its own, but also great with whole wheat pita bread (or tortilla) and plain Greek yogurt. I also enjoyed it on a bed of mixed greens, with a little bit of olive oil and vinegar as dressing.
  • 3 cucumbers, seeded and chopped
  • 3 tomatoes, seeded and chopped
  • 1 red onion, chopped
  • ⅓ cup finely chopped fresh dill
  • 3 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • ½ cup crumbled feta cheese
  • salt and pepper
  1. In a good sized bowl, toss all of the ingredients together. Season with salt and pepper. If you have time, cover and store in the refrigerator for a few hours to let the flavors blend.
My dill plant dried up long ago (RIP), so I bought one of those Living Herbs packages of dill at the grocery store and used almost the entire package for this salad.
PREPARATION TIPS: Taste each cucumber before chopping it up! If you find one that has bitter skin, peel it before dicing. One of my three cucumbers, strangely, tasted bitter and I wish I had removed the skin on it before adding it to the rest.
At first, I chopped the tomatoes and cucumbers into pretty big chunks, but I later found that I enjoyed the salad more when they were chopped more finely (see the cucumber salad on top of the mixed greens). I suggest chopping them into small pieces from the beginning.
MAKE IT DAIRY FREE: Skip out on the feta.


"d e l i c i o u s l y  h e a l t h y  l o w - c a r b  r e c i p e s"

(Makes 4-6 servings, recipe created by Kalyn)

4-5 small zucchini, cut into half moon slices about 1/2 inch thick (or bite sized pieces)
1 can large pitted black olives, drained very well
1 jar marinated (or fresh) artichoke hearts, drained very well
1 red pepper chopped into bite-sized pieces
1 red onion chopped into bite-sized pieces

Dressing Ingredients:
1 cup Newman's Own Olive Oil and Vinegar Dressing
(or your favorite Italian dressing with no sugar)
juice of half lemon (2 T)
1/4 cup grated Parmesan, Asiago, or Romano cheese
1 T dried basil (or use 2 T basil pesto or 3 T. chopped fresh basil)
1 tsp. dried oregano
Optional: additional 1/4 cup grated parmesan to sprinkle over salad just before serving

Cut zucchini into quarter slices or bite sized pieces. (If you're using large zucchini, cut away the seeds and most of the white part.) Steam zucchini until barely tender/crisp, about 3 minutes, then drain very well. (You can plunge the steamed zucchini into water with ice cubes to stop the cooking if you're in a hurry, but I don't always do that.)

While zucchini is cooking, open olives and artichoke hearts and dump into a colander to drain well. (Draining the zucchini and olives well is essential or the finished salad will be watery.) Chop the red bell pepper and red onion into bite-sized pieces.

Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid (or use a Ziploc bag.) Pour dressing over, just enough to cover veggies, and stir gently. (I usually only use part of the dressing to marinate the veggies and then stir in a little more dressing when I serve it.)

Marinate in refrigerator 4-8 hours. If you can turn it over once in a while to keep the vegetables covered with dressing that would be great, but it's not essential. Just before serving stir in a little of the reserved dressing. Sprinkle the salad with more freshly grated Parmesan cheese when serving if desired.

At the risk of sounding like a cheese snob, let me say that this is best with freshly grated cheese. I like to grate it on the large side of the grater for the final 1/4 cup and serve the salad with the grated cheese not mixed in. However if all you have is pre-grated Parmesan, not to worry. It will still be yummy.



"m a k i n g  l i f e  d e l i c i o u s"

  • 1 pound haricot verts (thin French green beans or Maxibel beans), trimmed
  • 1 teaspoon light olive oil
  • 2 cloves garlic, minced
  • 1 teaspoons minced fresh sage
  • sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 slices prosciutto, cut into ribbon
  • 2 tablespoons toasted pine nuts
  • 1 lemon, zested
  • 1 teaspoon lemon juice
  1. Bring about 3 quarts of water to a boil. Add the beans, return to a boil, and simmer until crisp-tender, about 3 to 4 minutes. Drain and set aside.
  2. Heat the olive oil over medium heat. Add the beans, garlic, sage, a pinch of the salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, about 3 to 4 minutes. Stir in the pine nuts, lemon zest, and prosciutto. Season with lemon juice and zest, and add more salt and pepper to taste.

This week's Market! Saturday, July 25th

by Jerome Farmers Market, July 20, 2015


by Jerome Farmers Market, July 13, 2015

Potato, Walla Walla Onion & Gruyer Galette
(love the name of this blog)

Potato, Walla Walla Onion and Gruyere Galette

  • 2-1/2 tablespoons butter
  • 12 springs thyme
  • 1 large sweet onion, sliced into ¼ inch plus slices
  • ¾ to 1 pound waxy potatoes, peeled and sliced
  • 2 tablespoons oil
  • ½ cup Gruyere, grated
  • 1 cup mozzarella, grated
  • sea salt and cracked black pepper
  1. Preheat oven to 400 degrees. Melt the butter in a 9-10 inch frying pan over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyere, mozzarella and salt and pepper in a bowl and toss to combine.
  2. Top the onion with the potato mixture. Evenly distribute the potatoes into a even layer and gently press them into place.
  3. Bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate to serve

Roasted Carrot Fries with Garlic Basil Ketchup

Roasted Carrot Fries with Garlic Basil Ketchup gluten-free / yields 2-3 servings
  • 6 large carrots
  • 2 teaspoons safflower oil, or other high-heat oil
  • salt and pepper
  • 1 teaspoon oil
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 2 tablespoons chopped basil
  • black pepper
Preheat your oven to 400* F.
Peel and trim ends from carrots.  Chop each carrot into 3-4 inch segments.  Quarter the segments.  If the ends of one or more of your carrots is very thin you may just want to halve it.  Aim for fairly uniform pieces.
Toss with oil and salt + pepper and spread in an even layer on a baking sheet.  Roast for 20 minutes, then flip and roast for another 10-20 minutes until golden brown and tender with crisp edges [time will depend on thickness].
While roasting the carrots heat a small pan with 1 teaspoon of oil over medium-low/low heat.  Once hot place the garlic in the pan and stir constantly for about 3-5 minutes until light brown in color.  If it starts turning brown right away the pan is too hot.  Place the garlic on a doubled over paper towel on top of a plate to drain the oil.  Let cool.
Mix half of the garlic with the ketchup, basil, and a big pinch of black pepper.  Let sit in the fridge while carrots finish roasting.
Toss carrots with remaining garlic and place in the oven for 1 more minute [no longer or it will burn].  Remove from the oven and serve with ketchup.
notes: The garlic addition is optional but tasty.  Highly recommend at least adding it to the ketchup.

This week's Market! Saturday, July 18th

by Jerome Farmers Market, July 13, 2015

Root Veggie Recipe! Yummmm!

by Jerome Farmers Market, July 06, 2015
Lia Griffith Presents:

We found this yummy and eye appealing recipe via  For recipes, designing tips and so much more please visit her blog!

  1. 1 red onion
  2. 1 butternut squash (I didn't use all of it in this mix)
  3. 1-2 carrots
  4. 1-2 parsnips
  5. 1 celery root (I didn't use all of it in this mix)
  6. 1 large beet
  7. 1/3 cup of coconut oil, melted (you can use olive or flax oil too)
  8. Sea salt & fresh ground black pepper to taste
  9. 1 tsp - 1 tbsp apple cider vinegar (according to your taste)
  10. Juice from 1 lemon
  11. 1 tsp mustard powder
  12. 1/4 cup raw pecans (or walnuts)
  13. Handful of parsley leaves, chopped
  1. Preheat oven to 425 degrees F.
  2. Chop the vegetables into small similar sized pieces. (For the celery root, peel thick skin with knife then chop. For the butternut squash, slice 1 inch disks, then cut away skin and chop. Peel beets, carrots and parsnips if desired before chopping.)
  3. Toss with oil and sea salt and roast until tender (roughly 45 minutes).
  4. Spread pecans on a skillet and toast, then chop coarsely.
  5. Wisk vinegar, lemon juice and mustard powder in a small bowl.
  6. Add salt and pepper to taste.
  7. Toss with roasted vegetables, nuts and fresh parsley.
  8. Serve warm.

Saturday's Market Vendors - July 11th

by Jerome Farmers Market, July 06, 2015

Independence Day healthy recipes!

by Jerome Farmers Market, July 03, 2015

Mixed Berries with Honey Maple Mascarpone |Healthy Dessert

- 1 pint each of blueberries, blackberries & raspberries

- Once clean put them in a small bowl and toss together. In a small bowl mix 8 oz. of mascarpone cheese, 1 tablespoon of pure maple syrup, 1 tablespoon of raw honey, and 1 teaspoon of vanilla extract.

- Mix together until completely combined. To put the dessert together, place 1/2 cup of the berry mixture together in a small serving bowl.

- Top with 2 tablespoons of the Honey Maple Mascarpone mixture and sprinkle with raw sliced almonds. Serve!

For step by step instructions and beautiful pictures go to!


  • 1 cup cooked quinoa (1/2 cup uncooked)
  • 1 cup fresh blueberries
  • 8 ounces fresh strawberries, hulled and diced

  • Citrus Dressing
  • 2 ounces (1/4 liquid cup) extra virgin olive oil
  • 2 tablespoons rice vinegar
  • juice of one medium orange (about 3 tablespoons)
  • 3 tablespoons lime juice
  • 2 teaspoons dijon mustard
  • 1 tablespoon raw honey
  1. Cook quinoa according to package directions. Transfer to a large mixing bowl.
  2. To the bowl, add blueberries and diced strawberries; set bowl aside.
  3. To a small bowl or a blender, add oil, vinegar, orange and lime juice, honey, and mustard. Whisk or blend until combined. Pour over quinoa and vegetables and use a spoon or salad tongs to toss,
  4. For tastiest results, cover bowl with plastic wrap and chill for at least 30 minutes before serving to allow flavors to meld together.


"You'll need lots of juicy, plump blueberries for this salsa.  Slightly mash a few to release juices and flavor then combine them with red peppers, white onions and a bit of orange juice.   A red, white and blue salsa just in time for your... weekend.  The orange juice added so much clean fresh taste.  The sweet berries literally burst in your mouth with each bite.  We ate this with chips, but this salsa would be dynamite over chicken or pork."