This Week's Market, Sept. 3

by Jerome Farmers Market, August 29, 2016
September 3, 2016

This week we usher in September. This month is the most productive month of the entire year for gardeners. There are more varieties of fruits and vegetables than any other time. The Jerome Farmers Market will feature white sweet corn this week.  You can stock up for your Labor Day picnics and holiday celebrations.  The choices will be phenomenal!

Melons: We have a healthy crop of cantaloupe, watermelon, and honey dew ready for this Saturday.

Squash: we will have a variety of fall squashes

Veggies: tomatoes, zucchini, featuring our white corn and anything else ready by Saturday.

Fruit: apples, pears and peaches. Jason Anderson will be bringing in another truckload of peaches and we we will have Macintosh apples this week if you’d like some for pie filling and canning.  So don't put those canning jars away just yet!

Eggs: farm fresh eggs will also be available

We will also have our wonderful vendors who sell their unique homemade wares.  They sell one of a kind gifts and trinkets for the upcoming Holiday season.  Be sure to Come see us at the Jerome Farmers Market at the Mountain View Barn this Saturday from 9-1 at 392 East 300 South or HWY 93, 3 miles south of Jerome.

Market Recipes, Fresh Homemade Salsa!

by Jerome Farmers Market, August 25, 2016
by: Kim's Healthy Eats

  1. 3-4 pounds tomatoes, I had a mix of large grape and yellow
  2. 1/2 of a small red onion, peeled
  3. 2 or 3 small jalapeño peppers, depending on heat preference
  4. 1 clove garlic, minced
  5. Large handful of cilantro
  6. 2 splashes of red wine vinegar (about a 1/2 teaspoon)
  7. 1/2 of a lemon or lime, juiced
  8. Salt and pepper to taste
  1. Roughly chop tomatoes, onions, and jalapeño peppers.
  2. Add all ingredients to the food processor.
  3. Pulse until desired consistency.
  4. Serve in a bowl with chips and veggies, or top your favorite Mexican dish.
by: little broken

Serves: 4 cups
  • ⅓ cup finely chopped green bell pepper
  • ⅓ cup finely chopped red bell pepper
  • ⅓ cup finely chopped hothouse cucumber
  • 2½ cups chopped tomatoes on the vine
  • ⅓ cup finely chopped sweet onion
  • 4 large garlic cloves, minced
  • 1½ fresh jalepenos*, seeded and finely chopped
  • ½ bunch of cilantro, chopped
  • 1 lime, juiced
  • salt and fresh ground black pepper
  1. Combine all the ingredients together in a large bowl. Season with salt and pepper to taste.
  2. Cover and refrigerate for atleast 30 minutes up to overnight before serving.


Restaurant-Style Salsa Recipe
by: The Pioneer Woman 
via the Food Network


Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

One 28-ounce can whole tomatoes with juice

1/2 cup fresh cilantro leaves (or more to taste!)

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered and sliced thin, with seeds and membrane

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon sugar

1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.

2012 Ree Drummond, All Rights Reserved

Market this Saturday, August 27th

by Jerome Farmers Market, August 22, 2016
Saturday is the final market day in August. Can you believe how quickly the summer is flying by? People are looking into canning and preserving more and more these days. If you are one of those people we still have cucumbers for you to pickle and peaches are still being harvested and are a favorite for canners.  Last but not least, our tomatoes are ripening every day. The winter onions are harvested and the peppers are doing well, so get your salsa recipes out cause its going to be yummy this year!

You need to check out PJ’s wonderful produce as well as Lindsay Crapo’s produce and unique jelly’s. Ana Gerstner's honeys are a must for your pantry. You’ll want to stock up on the infused olive oils and balsamics for your fall and winter cooking. 

The barbecue sauces will make fabulous gifts and rubs and seasoned salts are something you’ll want to have on hand. You really need to check out our newest vendor Wayne Bench. His bird house gourds and thunder gourds are pure Idaho artistry. He’s extremely talented and carries the ultimate gift from Idaho. If you’ve got someone who’s hard to buy for, this is the guy you must see.

Our vendors are the best in the state and they will take great care of you. Come share a lemonade and have a wonderful time at the Jerome Farmers Market at the Mountain View Barn on Hwy 93, 3 miles south of Jerome or 392 east 300 south from 9am-1pm This Saturday. 

How to cook your fresh veggies & Market recipes!

by Jerome Farmers Market, August 19, 2016
We are so excited for the Market tomorrow. There will be a slew of fresh produce from a number of vendors so we thought we would post about how to cook your wonderfully fresh, organic produce.  There is nothing worse than seeing a beautiful freshly picked veggie go from crisp, delicious and full of flavor to a mushy soggy mess once cooked.  What is the point of fresh veggies if they don't have that wonderful crisp to them? 

So, in order to help you avoid turning these beautiful tasty morsels into mushy flavorless things, here are few tips we found on the internet  on how to cook veggies the right way.  Information provided via

How to Avoid These Common Mistakes While Cooking Vegetables:

Slow-Cooker Creamed Corn


  • 8 oz cream cheese, cut into pieces
  • 1 cup 2% milk
  • 1/2 cup heavy cream 
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 pounds frozen corn 


  1. Combine ingredients in slow cooker.
  2. Stir to combine. 
  3. Cover and cook on low for 4 hours. 
  4. At about 3 hours it will completely come together. Allow to cook for the full 4 hours for the best results.
  5. COOK'S NOTE: Corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the Crock pot longer.
Yield: 8
Prep Time: 05 mins. 
Cook time: 4 hrs. 00 mins. 

Total time: 4 hrs. 5 mins  

Cantaloupe Strawberry Popsicles

Cantaloupe Popsicles

  • 5 cups diced cantaloupe
  • 5-7 strawberries, sliced
  1. Add a few pieces of sliced strawberries to your popsicle mold.
  2. Purée the cantaloupe.
  3. Pour the liquid cantaloupe into the popsicle mold.
  4. Add the popsicle sticks.
  5. Freeze for at least 4 hours.
Servings: 10 popsicles
Watermelon Frozen Yogurt Pops

Watermelon Frozen Yogurt Popsicles

Makes 6 popsicles or a small batch of frozen yogurt

-170g/6 oz Plain Chobani Yogurt
-2 cups Seedless Watermelon 
*Optional: pinch of salt (it brings out the sweetness) and/or 1 tbsp of sugar (if your watermelon isn't sweet enough)

Puree the yogurt and watermelon in a food processor or blender until smooth.
If making popsicles: Carefully pour into molds, leaving about 0.5cm room from the top.
If making frozen yogurt: Freeze in your ice cream maker, according to the instructions - serve immediately or freeze for 2-3 hours before serving for a firmer frozen yogurt.

And there you have it - so easy I shouldn't even call it a recipe!