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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The market is open


10-11-2013

The PGM Market is OPEN!!!!!


10-4-2013

Happy Friday!

*Welcome to our new grower “Tourmaline Farms and Feed LLC” (check out their “grower page” with a link to a great website!)

*Yes! We will be OPEN all winter! Location and times may change in November…we will let you know.

*Leah and Greg from “Pokey Creek” still have lots of winter storage veggies in bulk. Pick-up date for those that have ordered winter storage is set for Tuesday October 15th. Everyone needs to pick up their order between 3:30-4:30 on this day only (If you ordered winter storage) Please drop me an e-mail if you need a “reminder” as to what you ordered.

*Finally, A reporter from Lewiston will be doing an article (for the insert 360) about PGM on Tuesday Oct. 15th.
Just a heads up you may be asked a question or have a photo taken!!

Have a great weekend!
Kim

Sunday Morning Market Update!!!


9-29-2013

Market closes Monday morning…..check out the great selection this week!!

The PGM Market is OPEN!!!!!


9-27-2013

The garden froze last night…our kitchen is full of boxes and buckets that need “something” done to their contents. We are maneuvering around a dehydrator, boxes of canning jars, pots, various vegetables that are in stages of fermenting in jars and crocks, herbs hanging all around and peppers in the living room awaiting a broil. Add all of that to my son’s stinky football gear and I know that fall is finally here!!!

There is a lot of great fall produce on the market this week!!!!

Happy Fall!
Kim

Sunday Morning Market Update!!!


9-22-2013

Roasted Tomato, Garlic, & Onion Coconut Soup

This soup is definitely one of the best homemade soups I have made to date. You have got to try it!!!

Roasting vegetables:

5 pounds of Roma tomatoes, washed & sliced in half, 1 large sweet onion, peeled & sliced, 2-3 large garlic bulbs, prepared for roasting, extra virgin olive oil, kosher salt & pepper for vegetables

Soup:

3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, all of the roasted sweet onion, 1 can coconut milk (reserve 2-3 tbsp for garnish) 3 cups vegetable broth, 2 tbsp tomato paste, 2 tsp garam masala (or make your own) 1 tsp salt or to taste, 1/2 tsp freshly ground black pepper, for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.

1. Preheat oven to 400F and line 2 baking sheets with tin foil if you use it…if you don’t there is just more scrubbing at clean up…not a big deal) (note that parchment paper will burn). Lightly drizzle on olive oil onto onions, garlic and tomatoes. Season onions and garlic and tomatoes with S & P. Roast for about 30 minutes and then check on the vegetables. You might have to remove the onions early as they cook the quickest. When the onions are golden and lightly blackened on the edge, you can remove them. The garlic can be roasted longer than the onions and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them!

2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.
(recipe from “Oh she Glows”)

Takes a little time but it’s not that bad and is worth the work…..but we really LOVE tomato soup.

CHEERS,
Kim

The PGM Market is OPEN!!!!!


9-20-2013

The market is OPEN!!

Have a great weekend!
-Kim

Sunday Morning Market Update!!!


9-15-2013

Don’t forget to order…….PGM closes on Monday morning.

Have a great afternoon.
Kim

The PGM Market is OPEN!!!!!


9-13-2013

Happy Friday everyone!

WELCOME to our newest members!

Fall storage crops from “Pokey Creek” have been taken off the market for this season. Pokey Creek is in the process of harvesting the bulk veggies that many of you ordered. I will send out a “heads up” e-mail two weeks before pick-up date as a reminder.

If anyone is interested in canning/drying/freezing Italian plums (they are the type that pit easily and are very sweet) we have an opportunity to get them in large quantities for you. They will be ready in about two weeks…. So watch for them on the market. These are non-sprayed plums of course!

Have a great weekend!
Kim

Sunday Morning Market Update!!!


9-8-2013

DON’T FORGET TO ORDER……PGM closes Monday morning.

Have a great day!
Kim

The PGM Market is OPEN!!!!!


9-6-2013

ROASTED BEET SALAD

Ingredients:

1 bunch red beets, 1 bunch golden beets, ¼ cup crumbled feta cheese, 1 cup microgreens or baby greens, rinsed and dried, ½ cup extra virgin olive oil, 1 lemon, Kosher salt, to taste

Preparation:

Preheat oven to 400°F. Tear or cut the beet tops from the beets, leaving about an inch of stalk attached. Wash and thoroughly dry the beets. Place beets in a roasting pan or on a flat baking pan or sheet pan. Drizzle with a bit of extra virgin olive oil and sprinkle with Kosher salt. Roast for 30-45 minutes, depending on size and the desired doneness. Test for doneness after about 30 minutes of cooking by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, it’s done. And the smaller ones will be, too. Remove from oven and let cool for 20 minutes or so. Slip the skins off the beets by hand. They should slip off easily, but you can use a paring knife on any stubborn spots. Just be careful not to cut away too much beet. Cut the beets into ½-inch dice and toss in a stainless steel mixing bowl with enough olive oil to coat them. Cut the lemon in half and squeeze the juice of about half of it in to the bowl, gently stirring to combine and checking the flavor as you go. Season to taste with Kosher salt. Whisk together 3 Tbsp olive oil and 1 Tbsp lemon juice and toss the greens in this dressing in a separate bowl. Spoon the beet mixture onto the center of a salad plate and top each portion with about 1 Tbsp of crumbled feta cheese and about ¼ cup of the dressed greens. Serve right away

Check out the abundance of fresh produce the PGM has to offer this week!

Have a good weekend!
Kim