Thursday, August 25, 2016

Market Recipes, Fresh Homemade Salsa!

by: Kim's Healthy Eats

  1. 3-4 pounds tomatoes, I had a mix of large grape and yellow
  2. 1/2 of a small red onion, peeled
  3. 2 or 3 small jalapeño peppers, depending on heat preference
  4. 1 clove garlic, minced
  5. Large handful of cilantro
  6. 2 splashes of red wine vinegar (about a 1/2 teaspoon)
  7. 1/2 of a lemon or lime, juiced
  8. Salt and pepper to taste
  1. Roughly chop tomatoes, onions, and jalapeño peppers.
  2. Add all ingredients to the food processor.
  3. Pulse until desired consistency.
  4. Serve in a bowl with chips and veggies, or top your favorite Mexican dish.
by: little broken

Serves: 4 cups
  • ⅓ cup finely chopped green bell pepper
  • ⅓ cup finely chopped red bell pepper
  • ⅓ cup finely chopped hothouse cucumber
  • 2½ cups chopped tomatoes on the vine
  • ⅓ cup finely chopped sweet onion
  • 4 large garlic cloves, minced
  • 1½ fresh jalepenos*, seeded and finely chopped
  • ½ bunch of cilantro, chopped
  • 1 lime, juiced
  • salt and fresh ground black pepper
  1. Combine all the ingredients together in a large bowl. Season with salt and pepper to taste.
  2. Cover and refrigerate for atleast 30 minutes up to overnight before serving.


Restaurant-Style Salsa Recipe
by: The Pioneer Woman 
via the Food Network


Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

One 28-ounce can whole tomatoes with juice

1/2 cup fresh cilantro leaves (or more to taste!)

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered and sliced thin, with seeds and membrane

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon sugar

1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.

2012 Ree Drummond, All Rights Reserved

Monday, August 22, 2016

Market this Saturday, August 27th

Saturday is the final market day in August. Can you believe how quickly the summer is flying by? People are looking into canning and preserving more and more these days. If you are one of those people we still have cucumbers for you to pickle and peaches are still being harvested and are a favorite for canners.  Last but not least, our tomatoes are ripening every day. The winter onions are harvested and the peppers are doing well, so get your salsa recipes out cause its going to be yummy this year!

You need to check out PJ’s wonderful produce as well as Lindsay Crapo’s produce and unique jelly’s. Ana Gerstner's honeys are a must for your pantry. You’ll want to stock up on the infused olive oils and balsamics for your fall and winter cooking. 

The barbecue sauces will make fabulous gifts and rubs and seasoned salts are something you’ll want to have on hand. You really need to check out our newest vendor Wayne Bench. His bird house gourds and thunder gourds are pure Idaho artistry. He’s extremely talented and carries the ultimate gift from Idaho. If you’ve got someone who’s hard to buy for, this is the guy you must see.

Our vendors are the best in the state and they will take great care of you. Come share a lemonade and have a wonderful time at the Jerome Farmers Market at the Mountain View Barn on Hwy 93, 3 miles south of Jerome or 392 east 300 south from 9am-1pm This Saturday. 

Friday, August 19, 2016

How to cook your fresh veggies & Market recipes!

We are so excited for the Market tomorrow. There will be a slew of fresh produce from a number of vendors so we thought we would post about how to cook your wonderfully fresh, organic produce.  There is nothing worse than seeing a beautiful freshly picked veggie go from crisp, delicious and full of flavor to a mushy soggy mess once cooked.  What is the point of fresh veggies if they don't have that wonderful crisp to them? 

So, in order to help you avoid turning these beautiful tasty morsels into mushy flavorless things, here are few tips we found on the internet  on how to cook veggies the right way.  Information provided via

How to Avoid These Common Mistakes While Cooking Vegetables:

Slow-Cooker Creamed Corn


  • 8 oz cream cheese, cut into pieces
  • 1 cup 2% milk
  • 1/2 cup heavy cream 
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 pounds frozen corn 


  1. Combine ingredients in slow cooker.
  2. Stir to combine. 
  3. Cover and cook on low for 4 hours. 
  4. At about 3 hours it will completely come together. Allow to cook for the full 4 hours for the best results.
  5. COOK'S NOTE: Corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the Crock pot longer.
Yield: 8
Prep Time: 05 mins. 
Cook time: 4 hrs. 00 mins. 

Total time: 4 hrs. 5 mins  

Cantaloupe Strawberry Popsicles

Cantaloupe Popsicles

  • 5 cups diced cantaloupe
  • 5-7 strawberries, sliced
  1. Add a few pieces of sliced strawberries to your popsicle mold.
  2. Purée the cantaloupe.
  3. Pour the liquid cantaloupe into the popsicle mold.
  4. Add the popsicle sticks.
  5. Freeze for at least 4 hours.
Servings: 10 popsicles
Watermelon Frozen Yogurt Pops

Watermelon Frozen Yogurt Popsicles

Makes 6 popsicles or a small batch of frozen yogurt

-170g/6 oz Plain Chobani Yogurt
-2 cups Seedless Watermelon 
*Optional: pinch of salt (it brings out the sweetness) and/or 1 tbsp of sugar (if your watermelon isn't sweet enough)

Puree the yogurt and watermelon in a food processor or blender until smooth.
If making popsicles: Carefully pour into molds, leaving about 0.5cm room from the top.
If making frozen yogurt: Freeze in your ice cream maker, according to the instructions - serve immediately or freeze for 2-3 hours before serving for a firmer frozen yogurt.

And there you have it - so easy I shouldn't even call it a recipe!

Monday, August 15, 2016

Saturday's Market, August 20th

August 20 

~We don’t need to tell you what a busy time of year this is. With school starting in the valley next week, let the Jerome Farmers Market help you. With our decedent produce, jams and breads, we can provide the ultimate school lunch and/or dinner for you and your family. Also, come and take a look at the wares of our many local artisans.  Complete that back to school look with a darling necklace and earring combo from Sunflower.  Help your kiddos brush up on their reading with a great variety of books sold at the market. 

~ Come and stock up on potatoes, onions, carrots, fresh corn, watermelon, cantaloupe, peppers, tomatoes, cucumbers and much, much more. You can create the ultimate meals with our fare, and savor the flavor.  Creating the dinner time family tradition is the gift that will keep on giving. On these hot late summer days, cucumbers are the magic vegetable that will keep you cool and make you happy. 

~ Julia and Ernie’s sweet breads, PJ’s gourmet cupcakes for dessert, David’s BBQ sauces for cooking and dressings, the Civic Club pies and cakes, are all geared to satisfy that sweet tooth in all of us. Come early while the selection is best.

~ Stop by and visit us this Saturday from 9am-1pm at the Jerome Farmers Market at the Mountain View Barn.  Located at 392 East 300 South or 300 south of Jerome on HWY 93.  And as always, we’ll have the lemonade out for you!

Friday, August 12, 2016

Saturday's Market, August 13th

August 13th

~This week is Farmers Market Week. Proclaimed by our governor, statewide there are celebrations commemorating this week. Farmers markets promote locally grown food and commodities. We celebrate our local farmers and preserve America’s rural livelihood, stimulate local economies and promote sustainability. We give the public access to local fresh vegetables, fruits, meats, honey and more. 

~Because it's our 5th year since establishing the Jerome Farmers Market, we will be giving out a LOADED market bag to the 5th customer who comes through one of our booths! So when you visit the market you'll need to go around to each booth to find out which one.

~We will have fresh breads, corn, potatoes, apples, onions, carrots, cucumbers, watermelon and believe it or not, the tomatoes are finally beginning to color. In a few weeks, we’ll be overrun with those red orbs!

~The Jerome Farmers Market has some incredibly talented vendors this year. You really need to make it a point to come out and get acquainted. That’s the Jerome Farmers Market- this Saturday from 9-1 at the Mountain View Barn on HWY 93, 3 miles south of Jerome or 392 east 300 south. Our lemonade is going fast!