Thursday, March 10, 2016

Sponsor of the Market, Ox Meats



OX MEATS offers on-farm harvesting of cattle, swine, and sheep in the Magic Valley. Specializing in home raised beef jerky.


We are happy to add Ox Meats to the Farmers Market list of sponsors.  Not only is their beef jerky to die for delicious, but Jason Anderson and his team are wonderful to work with.

Remember to go to Ox Meats for all of your grilling, cooking or meat needs!

To find out more about Ox Meats please visit their Facebook page HERE!


Time To Sow


We are preparing our fields for the coming season.  

There is something so calming, and at the same time invigorating about getting your hands dirty with rich soil and planting seeds.

We are so excited for this Market season!
  So make room in your pantries, fridges and shelves for some wonderful home grown and homemade goods from the Jerome Farmers Market!


Tuesday, January 26, 2016

The fields are resting and preparing for another season!



Winter Sunrise Over the Cornfield

art by: Takeyce Walter

We have put the fields to rest and reflected on this past season.
We had a wonderful market last year!  We'd like to thank all of our wonderful customers, vendors and sponsors.  The Market is definitely our happy place, and we are so grateful to all of you who have made that possible. 

We'd like to especially thank Hilex Poly, Jerome Shoe and Tack, Arlenes Flowers, Sportsmans Warehouse, D & B Supply, Valley Country Store, our neighbors at the Twin Falls Chamber of Commerce AND last but not least our fabulous and incredibly kind and generous sponsors. So many people come together to make this market the success it is. We are so grateful for you all. 

We would be remiss if we didn't thank Libby, Michelle and Bradon Ricketts, Emma Swenson, and Kellee Traughber for their continued and consistent help at the market booths.  Ana, Phil, Phillip, Jackson, Clara and little baby (due soon) Gerstner.  It’s difficult to have a young family and spend your Saturday mornings standing outside for 4 hours, but we are so glad they do. We'd also like to thank David, Hilary and Theo Bartholomew, who were extra hands that consistently helped. John and Nina Hollifield, of the Mountain View Barn are wonderful people to work with. Their kindness knows no bounds. The set-up and take-down of the market every Saturday takes many hands and we couldn't have done it without all of their help.
  
Counting our many blessings is an absolute wonderful way to start the year.

We wish you all a Happy New Year!


"Happy people are not thankful, thankful people are happy." 





Wednesday, September 30, 2015

Freezer Meal Recipes using Market Produce & Meats!

We've been talking a lot about stopping by the Market before the season's over, grabbing what is left of our fresh produce and meats and storing and/or freezing them for the coming Winter months.  Well, we think it's only fair we give you a few examples of how to do this.  Below are a number of Freezer recipes as well links to dozens more!  Enjoy!



Spiced Beef Kabobs with Herbed Cucumber and Tomato Salad
BELOW IS A FROM SOUTHERN LIVING, CLICK ON THE LINK ABOVE TO SEE THE OTHER RECIPES!


Ingredients

(10-inch) flat wooden skewers 
firm white bread slices, torn into small pieces 
1 1/2 pounds ground beef
1/2 cup finely chopped yellow onion 
1/4 cup chopped fresh flat-leaf parsley leaves 
1/4 cup chopped fresh cilantro leaves 
1 1/2 teaspoons kosher salt 
1 teaspoon ground cumin 
1/2 teaspoon ground allspice 
1/2 teaspoon ground coriander 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon ground red pepper 
Vegetable cooking spray 
pita rounds, warmed 
Yogurt-Tahini Sauce
Herbed Cucumber-and-Tomato Salad

Preparation

1. Soak skewers in water 30 minutes. Meanwhile, place bread and water to cover in a small bowl; let stand 10 minutes. Using hands, squeeze excess liquid from bread; transfer bread to a large bowl. Stir in beef and next 9 ingredients.

2. Coat cold grill grate with cooking spray. Preheat grill to 400° (medium-high) heat. Divide ground beef mixture into 8 portions, and chill 10 minutes. Press and flatten each portion around a skewer, forming a 4- to 5-inch oval.

3. Grill, covered with grill lid, 7 to 8 minutes or until golden brown, turning once. Serve warm with pita rounds, Yogurt-Tahini Sauce, and Herbed Cucumber-and-Tomato Salad.

MAKE IT AHEAD Prepare these kabobs up to two days in advance, and store in the fridge. Pop them on the grill just before you're ready to serve.
_________________________________________________________________________________________________

Crockpot Pot Roast with Green Beans

Yields: 6 servings

Ingredients

  • 2-pound boneless beef chuck shoulder roast, fat trimmed
  • 1 pound fresh or frozen green beans
  • 1 packet of onion soup mix (store-bought or homemade)
  • 1 cup water

Directions

  1. Combine all ingredients in crockpot and cook on “low” setting for 8 hours or until beef shreds easily with a fork.  Shred and serve.

To Freeze

  • Add all ingredients (except water) to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze flat in your freezer for up to three months.  When ready to cook, thaw and add to crockpot with one cup of water.  Cook for 8 hours on “low” setting until beef shreds easily with a fork.  Shred and serve.
  • _____________________________________________________________________________
1/4 cup unsalted butter 
thyme sprigs 
bay leaf 
5 pounds large sweet onions, vertically sliced (about 16 cups) 
1 tablespoon sugar 
6 cups unsalted beef stock (such as Swanson) 
2 tablespoons red wine vinegar 
1 1/2 teaspoons kosher salt 
1 teaspoon black pepper 
24 (1/2-ounce) slices whole-grain French bread baguette 
5 ounces Gruy√®re cheese, shredded (about 1 1/4 cups) 

Preparation

1. Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.

2. Remove thyme and bay leaf; discard. Add stock, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes.

3. Preheat broiler to high.

4. Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese.

BON APPETITE! ~ The Jerome Farmers Market!

This Weeks Market! October 3rd