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Markets set to spring into action

The promise of spring always fuels my food dreams.

The smell of fresh soil in the warm rays of sun is all it takes to inspire daydreams about strawberries, tender greens and garden tomatoes.

As spring begins to unfold, so, too, does the farmers’ market season. A few markets are set to open this weekend with others following quickly behind.

The Columbia Basin Farmers’ Market and Bazaar kicks off Saturday at 8 a.m. in Moses Lake Civic Park with the WSU Extension Master Gardeners annual plant sale. The market is held each Saturday from 8 a.m. to noon.

The Moscow Farmers’ Market, held Saturdays from 8 a.m. to noon at Friendship Square in downtown Moscow, starts this weekend. The Northeast Washington Farmers’ Market, held Saturdays from 8:30 a.m. to 1 p.m. at Astor and Main Streets in Colville, begins Saturday as well.

Watch next week’s Food section for a roundup of area farmers’ markets.

Country Garden Farms adds bakeshop

Roadside fruit and vegetable stands used to dot the countryside around the Inland Northwest. There are a few more driving miles between them than there used to be, but Country Garden Farms is reviving the tradition.

Thomas and Sheila Fifield sold produce fresh from their garden last summer at Country Garden Farms, 40101 N. Newport Highway in Elk. “People just loved the idea that we grew it right here,” Sheila Fifield said.

They are just starting to get things rolling on this year’s crop, but in the meantime they’ve expanded their offerings to include a bakeshop and espresso bar. They opened it last month. The business also has an art gallery and gift shop. Thomas Fifield is a bronze artist.

Sheila Fifield bakes sticky buns, cinnamon rolls, homemade breads, cookies and cheesecake. Boyd’s coffee and espresso is served at the drive-through window. “Now, we’re just so busy we’re hoping to have time to get into the garden.”

The bakeshop is open from 6 a.m. to 6 p.m. The phone number is 292-8504.

Calling all yogurt-makers

Have you bought a yogurt-maker lately? If so, we’d love to hear about it. What prompted your purchase? And what recipes and secrets have you discovered for creating this smooth, creamy homemade treat?

Please e-mail features@spokesman.com with your answers. Be sure to include your full name, address and daytime phone. We’re working on a story about yogurt-making and we may want to give you a call. You may also mail your answers to: Yogurt, Food section, The Spokesman-Review, 999 W. Riverside Ave., Spokane, WA 99201.