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Sunday Morning Market Update!!!




1 large or 2 medium eggplant, 2 garlic cloves crushed, 2 tbsp tahini (sesame paste) 1/4 cup scallions, finely chopped Juice of one lemon, 1/4 cup chopped parsley, Paprika

Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.

Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables.

This is a great recipe and tastes even better the next day….kind of like lasagna. PGM has eggplant and garlic in abundance right now!

The PGM Market is OPEN!!!!!



1 cup cucumber, seeded and minced
1 cup mayonnaise
1 clove garlic, minced
2 tablespoons parsley, minced
1 tablespoon scallions, minced
1 cup plain yogurt

Combine the cucumber, mayonnaise, garlic, parsley, and scallions. Fold in yogurt. Add salt and pepper to taste. Chill well before serving.


Have a great weekend,

Sunday Morning Market Update!!!


Confession time…..It was our anniversary this weekend…no kids..a little money in our pocket…we went to Spokane AND forgot to open the market. Yikes!! I’m in trouble. I turned the sign to OPEN, turned on the lights in the shop, and got the cash register ready to go BUT forgot to OPEN the door so you could come in to shop.

Doesn’t it look like a nice day to go shopping?? Grab a cup of something…relax and shop away…please…I’m a tad concerned about “Angry Farmers” slingshots and tomatoes.

My humblest apologies,
Kim (and Dave)
When I make a mistake I will also sign my husbands name…makes me feel better.

The PGM Market is OPEN!!!!!


Happy Friday Everyone!
We love this easy recipe and eat it a lot this time of year.


5 medium tomatoes,thinly sliced
1/4 red or sweet onion, peeled, halved lengthwise, and thinly sliced (we use the whole onion)
1-2 cucumbers, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 3-4 tablespoons
3 splashes red wine vinegar
Coarse salt and black pepper and a sprinkle of fresh herbs if you have them


Toss the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

All of the veggies in this recipe can be found on PGM this week!


Sunday Morning Market Update!!!


We have tomatoes, carrots, eggplant, collard greens, Bintje potatoes, green peppers,kohlrabi,Summer crisp lettuce,basil, homemade basil pesto, cucumbers, green beans, zucchini, kale, Swiss chard, beets, potatoes,Walla Walla Sweets, green peppers, onions, potatoes, basil, strawberries,garlic, local grass feed meat and much more.

The PGM Market is OPEN!!!!!


Check out the great selection on PGM this week!

Have a great weekend!

Sunday Morning Market Update!!!

Sunday Snippets August 11, 2013

-Welcome new customers!

-Welcome to our newest grower “SpringSong Farm” SpringSong will be providing PGM with grass fed local lamb and goat meat.Their PGM webpage is still in process.

-The credit card system is working great and customers seem to be enjoying the convenience of ordering and paying on-line.

-PGM currently has 83 items available….so check it out!

-We are growing…thanks for continuing
to spread the word.

Enjoy this wonderful weather!

The PGM Market is OPEN!!!!!


Sunday Morning Market Update!!!



1 (4-5 pound) roasting chicken (Palouse Prarie Farm)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
sprinkle of fresh oregano (Deep Root’s Farm)
1 lemon, halved
1 head garlic, cut in half crosswise (Affinity, Garrett’s Garden and Backyard Seed Savers)
2 tablespoons (1/4 stick) butter, melted (We use coconut oil)
1 large yellow onion, thickly sliced (Pokey Creek Farm)
4 carrots cut into 2-inch chunks (Deep Roots)
3-4 red, beets (Affinity and Solstice)
4-5 potatoes (Pokey Creek)
Olive oil


Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out.Pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, beets and potatoes in a roasting pan. Toss with salt, pepper, any additional herbs, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter. Slice the chicken onto a platter and serve it with the vegetables.

Check out the GREAT assortment of veggies on PGM this week. We have new growers and new customers…Welcome!

Have a good Day!

The PGM Market is OPEN!!!!!


We would like to welcome a new grower to PGM…Garrett from “Garrett’s Garden”. Garrett has garlic on the market this week!

Also….welcome to Landon from “Solstice Farm”. Landon will be putting beets on the market later today. We had some yesterday and they are DELICIOUS. I like to make a beet salad with olive oil, mint and oranges YUM! The tops we put in smoothies or stir fry with garlic and Walla Walla Sweets.

Pokey Creek still has a few more bags of strawberries….perfect for smoothies or making jam.

Palouse Prarie Farm has a great selection of grass-fed lamb and beef as well as pastured chicken and pork. We get our chicken from Palouse Prarie, and it really is the best I’ve ever purchased.

We are enjoying the responses from customers, on the great quality of the produce that Affinty Farm and Deep Roots Farm provides. Check out all that they have on the market this week!

Please spread the word about PGM!

Have a great weekend!