The Weblog

This page contains news, event information, and other items added by the market managers. For more information, contact us at palousegrownmarket@gmail.com

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Don't miss out...PGM closes Monday morning!


6-16-2013

Sunday Morning Market Update!!

Good Morning everyone…just wanted to remind those that might still want to order “winter stock-up storage veggies” from Pokey Creek Farm, that this is the last week to pre-order for delivery this fall.

Also, for those that like to order in larger quantities, check out Palouse Prairie Farms new “Family Packs”.

Have a great day and see you at market on Tuesday!

Kim

The PGM Market is OPEN!!!!!


*6-14-2013

Many things grow in the garden that were never sown there. ~Thomas Fuller, Gnomologia, 1732

CREAMED SWISS CHARD
Ingredients
• 2 tablespoons unsalted butter
• 1/4 cup (2 medium) coarsely chopped shallots
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large bunch (about 1 pound 10 ounces) green Swiss chard, ribs removed, leaves roughly chopped

Directions
1. In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.
2. Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.

Have a great weekend!
-Kim

The PGM Market is OPEN!!!!!


6-7-2013

It’s always darkest before the dawn. So if you’re going to steal your neighbor’s newspaper, that’s the time to do it. ~Author Unknown

Bok Choy Brown Rice Salad with Orange Sesame Dressing
Yield: about 8-10 servings
Ingredients

For the salad:
4 cups brown rice, cooked and cooled
1½ cups cooked shredded chicken
1½ cups shredded carrot
3 baby bok choy, rinsed, trimmed, and thinly sliced (Deeproots Farm)
½ cup frozen peas, thawed
¼ cup minced fresh cilantro (Deeproots Farm)
4 scallions, chopped
1 tbsp. sesame seeds (white or black)

For the dressing:
3 cloves garlic, minced or pressed
1 tbsp. freshly squeezed orange juice
1 tsp. orange zest
2 tbsp. rice vinegar
1½ tbsp. soy sauce
1½ tbsp. sesame oil
1 tbsp. honey
Salt and pepper, to taste
¼ cup canola oil
Directions

To make the salad, combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl. Toss gently to combine.

See you Tuesday at the market!
-Kim

Don't miss out...PGM closes Monday morning!


6-2-2013
Sunday Morning Market Update!!

Check out the great selection of veggies,plants,meats, artisan goods and winter storage crops that PGM has to offer the Palouse today. Remember the market closes tomorrow morning!

The PGM Market is OPEN!!!


5-31-2013

Happy Friday Everyone!!

We are excited to offer pre-ordering for WINTER BULK STORAGE CROPS. “Pokey Creek Farms” is taking pre-orders on a wide variety of winter storage crops. They sell in 25 and 50 pound bags. Orders of carrots and beets must be made by June 5th (potatoes and Onions by June 28) to have time to plant and grow in the field. Delivery to Moscow will be in Late September and Late October. Orders will be paid for at the time of delivery! Free delivery to local restaurants.

“Last night, there came a frost, which has done great damage to my garden…. It is sad that Nature will play such tricks on us poor mortals, inviting us with sunny smiles to confide in her, and then, when we are entirely within her power, striking us to the heart.” ~Nathaniel Hawthorne, The American Notebooks

Great Kale Recipe from ANOTHER of my favorite cookbooks

From The Smitten Kitchen Cookbook from Deb Perelman

Ingredients:
FOR THE SALAD
1/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale (Affinity Farm)
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled FOR THE DRESSING
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
salt and freshly ground black pepper to taste

Directions:

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool.

Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.

Add the radishes, pecans and cherries. Crumble the goat cheese over top.

Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.

NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

It’s NOT to late to plant starts. Check out the starts from Affinity and Deeproots. We planted a row of tomatoes from Affinity on Sunday and they look great! We plan on making lots of salsa at Solstice Farm this fall!

Also…feel free to put “Farm photos” on our PGM’s facebook page. Share what’s going on at YOUR farm/garden/kitchen garden planters.

Until next week!
Kim

The PGM Market is OPEN!!!!!


5/24/2013

The best thing one can do when it’s raining is to let it rain. ~Henry Wadsworth Longfellow

CHARD, LENTIL & POTATO SOUP (for the crock-pot…perfect for a rainy day)

This recipe is adapted from a kale and lentil soup that’s in Fresh from the Vegetarian Slow Cooker.

Ingredients

  • 1 tbsp. olive oil
  • 1 large yellow onion, chopped(Deeproots farm)
  • 1 celery stalk, sliced
  • 1 large carrot, sliced
  • 2 garlic cloves, minced
  • 1 large bunch Swiss chard, leaves torn into bite-sized pieces and stems sliced (Affinity Farm)
  • 1 c. dried brown lentils, picked over and rinsed
  • 4 medium Yukon Gold potatoes, cut into 1-inch pieces
  • 6 c. vegetable broth
  • 1 tbsp. soy sauce
  • salt and pepper to taste

Instructions

Heat oil in a large skillet over medium heat. Add onion, celery, carrot, garlic, and stems from Swiss chard. Cover and cook until softened, about 8-10 minutes, stirring occasionally. Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-cup slow cooker. Stir to combine, cover, and cook on low heat for 8 hours. Just before soup is finished cooking, bring a large pot of water to a boil. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes. Drain well and stir into soup. Season with salt and pepper to taste.

This recipe is also good with kale and sausage.

See you on Tuesday!
Kim

Don't miss out...PGM closes Monday morning!


Sunday morning market update!
Affinity farm has great tasting kale and swiss chard. Deeproots farm and Affinity both have wonderful looking starts, also, check out Palouse Prairie Farms selection of pasture fed meats. See the market list below.
The market closes Monday morning, and you can pickup your orders on Tuesday!

Don’t forget to shop the artisan goods also!

See you Tuesday,
Kim

The PGM Market is OPEN!!!!!


Friday,May 17th 2013

The Market is open!

New this week: check out the plant starts from Affinity Farms, plus grass fed meats from Palouse Prairie Farms.

Like us on our new Facebook page.

“The homegrown tomato requires no fuel in its transport, no packaging to be sent to the landfill, no political decisions about who will be allowed to work the fields or what level of pollutants is acceptable in our groundwater.”
-John Jeavons, How to Grow More Vegetables

SPRING GREEN DETOX SMOOTHIE

2 apples, cored
2 pears, cored
1 lemon, juiced
2-3 cups of water
1 cup of sorrel leaves
2 cups of chopped kale, swiss chard or collard greens
1/2 cup dandelion leaves (sometimes we put more)

Blend well in Vita-mix or blender

See you Tuesday!
-Kim
pgm.locallygrown.net

The PGM Market is OPEN!!!!!


“Might it not be that eating and farming are inseparable concepts that belong together on the farm, not two distinct economic activities as we have now made them in the United States?”
-Wendell Berry, The Gift of Good Land

Welcome to all of the new customers and growers/artisans!
We will be changing the “market is closed” time to Mondays at 6:00 a.m.
We had the time set for Sundays at 11:00 p.m.. When Sunday evening rolled around last week, we didn’t want to stay up that late…. a tad late when the alarm goes off at 5:30 on Monday.
It looks like Deeproots farm has nice looking kale starts for sale this week. We bought chard starts last week and the plants were so nice and healthy looking.
Here is a great way to use kale… a favorite snack at our house!

Spicy Smoky Kale Chips Recipe
Yield: 2-3 (we would triple a recipe like this)
Recipe adapted from What’s Cooking with Kids
Ingredients:
About one bunch of kale, rinsed and dried
Olive oil
Salt, to taste
About 1 tablespoon of chili flakes (or to taste)
Sprinkling of paprika or Cayenne pepper power (optional)
Directions:
Preheat oven to 350 degrees.
Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces.
Place kale pieces in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt and chili flakes.
Put the kale pieces in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, you can gently toss them in the sheet pan for more even baking. They will burn easy, be aware of how they are baking
For more smoky or spicy flavor, lightly dust the kale chips with paprika or Cayenne pepper power.

PGM is now on Facebook!

Happy Planting!
-Kim

Weblog Entry


5/3/2013
THE MARKET IS OPEN!!

PGM is off to a great start with eight growers/artisans and forty-eight customers. Welcome to all of you!

We were happy to see the customer count go up so quickly. In one week we had forty sign-up. Other markets that I have spoken with said that they had growers/artisans in the beginning, but had a hard time (at first) getting customers. We are proud of the fact that we had so many signing up as customers when there was nothing to purchase….what faith in the Palouse growers. We are all anticipating the bounty of items that can be produced locally and are showing our support by signing up without proof that the growers will deliver….because we know they can and will…and we are looking forward to it!

Orders can be placed until 11 p.m. on Sunday evening…when the market will close. We were recently asked if we would “go ahead with the market the first week if only one or two items sell”. You bet we will….we have to start somewhere…and we will meet you at the “pick-up spot” (behind Lena Whitmore school) on Tuesday between 4:00-6:00 P.M., even for one crocheted washcloth (Country Notions) or one broccoli start (Deep Roots farm)

Every Friday we will send out a blog message. Our family tries to limit our computer time, so we can do things we enjoy, like working in the garden…so with that in mind we will not be sending out blogs all week about everything and nothing. I think everyone gets enough of that. We will send out an extra blog only if absolutely necessary. Each week you can expect a brief note with market information, a quote of the week (because I have a thing about quotes and you will be a captive audience) and a recipe highlighting produce that is being offered at the market. Each month you can expect a “grower/artisan or customer of the month”. That’s about it! When you pick up orders please bring your own cloth bags. We will provide recycled boxes for plant starts etc…
Please e-mail us if you have any questions!

Quote of the week:
“If everyone is thinking alike, then no one is thinking”
-Benjamin Franklin

Recipe of the week:
Broccoli Salad
8 ounces of bacon (about 5-6 slices of the GOOD stuff)
2/3 mayo or veganaise
2 T cider vinegar
¼ cup of honey or sugar
6 cups uncooked bite-size broccoli florets (about 3 pounds)—-DEEPROOTS FARM
1/3 cup finely minced red onion (1 small onion)
1/4 cup raisins (I also like dried cranberries)
2 T salted sunflower seeds or pumpkin seeds (I use ¼ cup)

1. Cook bacon
2. Mix mayo., Vinegar, and honey until smooth
3. Add broccoli and the remaining ingredients and stir well.
4. Refrigerate 1-2 hours
5. This salad tastes best the day it is made.
Recipe from the great cookbook…”Food to Live by -The Earthbound Farm Organic Cookbook”
By Myra Goodman (Bookpeople carries this)

Enjoy this sunshine!
-Kim