I have the most beautiful big sunflowers growing in my yard. I love this time of year with all the rich colors and deep hues of Fall. Below is a picture of some of my freshly cut sunflowers...
...and I LOVE them!!
Roasted In-Shell Sunflower Seeds Recipe...
Prep time:5 minutes
Cook time:45 minutes
Yield:Makes one cup of roasted sunflower seeds.
If you grow your own sunflowers, the flowers will tell you when they are ready. They'll be droopy, and the petals around the center will be dried. The seeds should be clearly visible. The best seeds for eating come from the larger varieties of sunflowers. Just cut away the flower head from the stalk, place the flower head on a flat surface, and rub the center to dislodge the seeds from the flower. If squirrels and birds can get to these seeds, so can you!
These directions are for salted, roasted sunflower seeds. If you don't want them salted, just rinse them off and roast them. Because they aren't soaked through with water, they'll roast much more quickly, perhaps only a few minutes at 400°F.
Here is our award winning float from the Jerome County Fair Parade!
Once again we had the wonderful opportunity to win first place. There was a lot of hard work and countless hours that went into making this float. We are especially thankful to Lorna Irwin, whom we have had the great pleasure of using her artistic talents to our benefit. She is a true artist and single handedly created and constructed our fabulous giant rooster, large pumpkin and scarecrow!
Below are our wonderful helpers, what an awesome bunch!
July 4th is right around the corner and we here at the Farmers Market are busy getting ready for this week's market with Independence Day in mind.
We thought we would post some fun and festive 4th of July dessert ideas. And remember if you need any blueberries to make that flag fruit pizza or the flag shish kabob, let us know cause we still have our plump delicious Oregon blueberries, but they are going fast!
We are very excited to announce that our first shipment of berries have arrived!
FRESH FROM OREGON!
You can buy these berries beginning tomorrow, Wednesday July 2nd.
Just call (208) 329-9837
Here is a little information about the differences between these berries:
marionberries:The Marionberry is a blackberry with medium to large fruit, they are longer than wide. There are only a handful of areas in the world where marionberries thrive and Oregon's Willamette Valley, known as the Caneberry (marionberry) Capitol of the World, offers the most favorable of all climates. (read more...)
blackberries:Blackberries were perceived by the ancient cultures as being a wild plant, and historical accounts for a backyard culture of blackberry bushes are few. The Greeks used the blackberry as a remedy for Gout, and the Romans made a tea from the leaves of the blackberry plant to treat various illnesses.(read more...)
blueberries:For centuries, blueberries were gathered from the forests and the bogs by Native Americans and consumed fresh and also preserved. The Northeast Native American tribes revered blueberries and much folklore developed around them. The blossom end of each berry, the calyx, forms the shape of a perfect five-pointed star; the elders of the tribe would tell of how the Great Spirit sent "star berries" to relieve the children's hunger during a famine. Parts of the blueberry plant were also used as medicine. A tea made from the leaves of the plant was thought to be good for the blood. Blueberry juice was used to treat coughs. (read more....)
boysenberries:The Boysenberry was developed during the Great Depression by Rudolf Boysen, a Swedish immigrant. His first plant to bear fruit was in 1923. The Boysenberry would find commercial success under the development of farmer and berry "expert" Walter Knott of Knott's Berry Farm. The Boysenberry's popularity is the single most reason for making Knott's Berry Farm so famous. Boysenberries grow as trailing vines throughout the Western Coast of the United States and they have been naturalized in Northern New Zealand, where the fruit is grown for commercial export more than anywhere else in the world.
Raspberries:What makes the raspberry so special? For one thing, it's a superfood, meaning it has a nutritional value that’s top-notch. Raspberries contain significant amounts of vitamin C and folate as well as the minerals potassium, calcium, manganese, and magnesium. Also found in raspberries is the antioxidant anthocyanin, which gives the berries their red color and helps control diabetes and slow the effects of aging. Besides all that, raspberries boast a healthy dose of ellagic acid, a powerful cancer-fighting substance, and fiber - a cupful provides about eight grams.
Join us this Saturday at the Market!
And be sure to stop by and get a sample of these delicious berries!
Things have been busy here in our corner of Idaho, the opening day to the market came and left so quickly but, boy was it a grand opening! We'd like to thank all of our wonderful vendors, sponsors, friends and patrons for a great beginning to the 2014 Farmers Market season here at the Crossroads Point Business Center.
Expect to find fresh produce, homemade jams & breads, grains, meats, snacks & beverages, jewelry, crafts, live music and so much more! Bring the entire family for a Saturday adventure!
Come and see us this Saturday from 9am-1pm at the Farmers Market at Crossroads Point Business Center!
For the crust I like to make my favorite homemade pie crust, or if you like you can buy pie crust already made in your grocery store. I got the recipe below from epicurious.com, but for step by step instruction go to andherlittledogtoo.com.
Spinach, Asparagus & Feta Quiche
1/2 tablespoon olive oil
8 asparagus spears, ends removed and cut into 1-inch pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
3/4 cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust
1. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.
3. In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.
4. Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.
5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.