Peppers – Edible Inland Northwest

Fresh Recipes

Roasted Corn & Shishito Summer Salsa

August 31, 2020August 31, 20201 min read

6 ears corn, peeled and washed 8 oz shishito peppers, washed 2 fresh pimentos or 1 small red bell pepper

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As @chapsspokane celebrates its 14th anniversary,

As @chapsspokane celebrates its 14th anniversary, we sat down with @celestershaw to talk about oatmeal, the restaurant business, and why ‘food is Love’!

Read @spokaneplayground’s interview on our website now, pick up a copy at Chaps and other distributors around town, or request that we send you the newest issue for free in our bio!
📷 @joyful.meandering

The smoke may be clearing, but there’s still a l

The smoke may be clearing, but there’s still a lot of healing left to do. You can help support our Palouse friends, neighbors and farmers simply by having a beer.
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This Saturday, @lumberbeard will be donating $3 for every pint sold in their taproom to support folks impacted by the fire that burned Malden and Pine City.
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This fundraiser is being hosted by the brewery, LINC Malt and Horlacher Farms. Barley connects us, which connects us all to the fire. Farming just northeast of Malden, it was only weeks ago the brewery and malthouse crew came out to the Horlacher’s to see the fields behind the beer. The fire impacted the farm, but the real devastation was to the nearby towns.
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Running from noon to 10 pm, this event is a way to quickly raise funds for these communities, which will be donated through the Rosalia Lions Club. Raising a glass on Saturday will be a small way to provide some support by leveraging the grain that has its roots in the same community.

Farmers Market season is winding down, but our loc

Farmers Market season is winding down, but our local farmers are harvesting like crazy. Faced with frost and the last markets of the season, growers have a plethora of fresh vegetables and fruits heading to markets all around our region. Now is the time to stock your pantry and your freezer!

Store foods like potatoes, garlic, onions, squash, and apples in a cool, dark place. Storing between 45-55 degrees is ideal. Ensure produce is stored separate from each other, and that all produce is resting on a cloth like burlap or other breathable material. Don’t store in plastic or sealed containers as certain fruits and vegetables produce ethylene gas, causing produce to spoil faster.

For the last fruits of summer, canning is the best way to preserve some of that sweet goodness for a cold winter day. If you don’t know how to can, you can easily pickle in the refrigerator or make jam in the freezer.

Freezing berries, sliced stone fruit, and corn on the cob is easy and guarantees the flavor will be ten times better than buying those same foods in December.

Last but not least, enjoy everything fresh while you can! Grill those peaches with halloumi cheese and drizzle with honey. Cube red, orange, and yellow watermelon and serve with feta, fresh basil, and balsamic. Roast all the eggplant, onions, garlic, tomatoes, zucchini, and carrots and make roasted veg pasta, moussaka, ratatouille, or lasagna. Eat all the fresh, see all the markets, before INW summer ends!

Our local farmers thank you for your continued support!
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Markets ending soon:

Little Market on 195
705 E Cameron Rd, Spangle
4-7pm September 16

Kendall Yards Night Market
1335 W Summit Parkway
5-8pm September 16

Spokane Valley Farmers Market
2426 N Discovery Place
4-7pm September 25

Emerson-Garfield Market
2310 N Monroe St
3-7pm September 25

Downtown CDA KCFM
5th & Sherman Ave
4-6:30pm September 30

Our fall issue arrives this week and we can’t wa

Our fall issue arrives this week and we can’t wait to share this collection of local stories with you!!!

We interview @celestershaw about @chapsspokane and why “food is Love”, chat with @adamhegsted about how @share.farm and the @inwfma get local produce to those in need, learn all about the exciting things @anniesicecreams have planned for their new shop in Liberty Lake, and more! All wrapped up with this uniquely perfect cover by @cassiebyington.art.

Visit EdibleInlandNW.com to learn where you can pick up a copy or sign up and we will send one straight to your door!

It's not the first Saturday in May and there won't

It's not the first Saturday in May and there won't be a parade of big hats or bow ties, but with all the mint growing in our gardens, we think it's the perfect time for a Double Mint Julep. Visit our website for the recipe and let's raise a toast at post time tomorrow!

When our community comes together, it’s a beauti

When our community comes together, it’s a beautiful thing. This photo is the perfect illustration, featuring produce from ten local farms and gardens. With the INW’s Farmers’ Market season coming to an end, let’s help our local farmers and makers end their season on a high note by shopping your local market!

Which Farmers Markets do you love to shop?

📷@noreen_hiskey

Our new issue is on its way and we can’t wait to

Our new issue is on its way and we can’t wait to

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