Find Out What You Can Get Fresh and Where

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This regular summer column aims to offer advice on where you can get fresh produce around town and, specifically, what is being harvested this week. Check in regularly to stay on top of what’s fresh all around you and to view our farmer’s market vendor of the week!

Teton View Lavender Farm

 

Husband and wife team of Tom and Linda Howell first got addicted to lavender when Tom lived in Provence.  Now, living near the Snake River in Idaho, the pair grow more than 2500 plants of many different varieties of lavender.  Offering culinary and and hybrid versions of the plant, they make soaps, spices, salts, scrubs and honeys. Like the old school version, grab some to stick in a vase and add a lovely scent to your home.

The pair, often donning the color themselves, are at the market each Saturday. Their farm in Saint Anthony is also open to the public through the end of September. Find out more here.

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Teton View Lavender Farms offers a variety of lavender goods.

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Husband and wife team Tom and Linda Howell also

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The Jackson Hole Farmer’s Market is on! Every Saturday from 8 .m. until noon. The list of vendors is long and can be found here. New this summer? The Hole Egg with farm fresh eggs. They are expected to sell out quickly so get there early for these.

Look for Cosmic Apple at both Jackson Hole farmer’s markets. They will have fresh: 

Cosmic Salad mix, Basil, summer squash: zephyr and zucchini plus more, Sugar Snap Peas, Green Beans, Filet Beans, Dragon Tongue beans, Baby carrots, Tomatoes, Heirloom Tomatoes, Cherry tomatoes, cucumbers, Sunflowers, Collards, Chard, kale, Turnips, Broccoli, Spinach, garlic, Napa Cabbage, Mint, Thyme, Oregano, sage, chives, lemon basil, green bell peppers, eggplants, potatoes

The Jackson Hole People’s Market — Every Wednesday night at the church lot across from the rec center, you can pick up fresh fruits and veggies and other items such as 460 Bread at the People’s Market. The event is every Wednesday from 4 p.m. till 7 p.m.

The Whole Grocer— stocking fresh goodies from the following local farms:

  • Cakebread Ranch – Thayne, WY
  • Robinson Family Farms, Bedford, WY
  • Snowdrift Farms, Victor, ID
  • Mountain Meadow Organic Garden, Jackson, WY
  • Alpenglow Farms, Victor, ID

Wyomatoes,Leaf Lettuce & Spring Mix, Arugula, Braising Greens, Spinach, Kale, Garlic, Sugar Snap Peas, Snow Peas, Shelling Peas, Summer Squashes, Onions, Potatoes, Herbs, Radishes, Carrots, Cucumbers, Tomatoes, Green Onions

This week’s recipe is provided by the Jackson Hole Grocer, who has fresh squash in season now!

Old Fashion Peach Cobbler

Ingredients

  • Peach Cobbler
  • 7-10 peaches
  • 1 c sugar
  • 1/4 tsp almond extract
  • 1 tbl lemon juice
  • 1 tsp lemon peel
  • 1.5 c flour
  • 3 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/3 c butter (very cold)
  • 1 egg, slightly beaten
  • 1/2 c milk
  • 2 tbl sugar

Instructions

  • Heat oven to 400º. Grease with butter a 8x8x2" pan. Blanche peaches in boiling water for 1 minute. Immediately immerse peaches in ice cold water to stop cooking. After cool peel skins off peaches, slice and place in large bowl. Sprinkle with mixture of 1 cup sugar, almond extract, lemon juice, and lemon peel. Place in oven. Meanwhile, sift together flour, baking powder, 1 tbl sugar and salt. With fork, work the cold butter into the dry ingredients until it resembles crumbs. Add milk and egg and combine until moist but not sticky. Add a tiny bit more milk if too dry. Remove peaches from oven and spread dough over the top. Sprinkle with remaining 2 tbl sugar and bake for 35-40 minutes or until dough is browned and peaches are bubbly. Serve warm with heavy cream, ice cream or whipping cream.
  • While the boats are baking, gently fry the onion and garlic in oil of choice for a couple of minutes. Add zucchini and your other veggies, and any seasonings you wish. Cover and cook for 10 minutes until veggies are soft. Add cooked sausage (optional). Stir in pine nuts and basil and set aside. Remove zucchini from oven and gently pour out water from pan. Fill the shells with the vegetable mixture and sprinkle with cheese. Place back in oven for another 10 minutes. Serve immediately.
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The column is brought to you by the Jackson Hole Fruit Station.

 

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About Author

Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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