Month: July 2019

The Next Generation

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Mylon Mayer has been apart of the Ken’s Market family since 2010.

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Ken’s grandson Derek Giles is continuing the tradition of keeping it in the family.

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Company Spotlight: Freeland Spirits

Woman owned and operated out of Portland Oregon, Freeland Spirits does things a little differently not only are they one of the less than 2% of distilleries owned by women they also use a distillation process all their own. Freeland’s small batch gin is created with a twofold distillation technique. They uniquely use a traditional copper pot still as well as a vacuum method that allows the flavors of fresh ingredients like cucumber rosemary, mint and thyme to shine through. 

Living by Oregon’s motto “she flies with her own wings”, Freeland Spirits celebrates the women of the craft. From the gals who grow the grain, to those who run the still, they’re creating superior spirits that celebrate all the Northwest has to offer.

A classic old fashioned cocktail featuring handcrafted Freeland Spirits bourbon.

Stone Fruit Salad

A fresh summer recipe

Then… finally this weekend it happened. The moment I was waiting for. My stone fruit were perfectly ripe and READY for me and I couldn’t wait. Whenever we go to the food store, my kids always ask if they can pick out a piece of fruit to snack on. I always let them because it’s a healthy snack and I’m so happy they get just as excited about peaches as they do donuts. 


1 1/2 cups sliced strawberries or raspberries

1 1/2 cups diced cantaloupe

1 1/2 cups diced pineapple

1/2 cups diced honeydew melon

1 cup blueberries

1 cup halved grapes

1/2 cup pomegranate arils

1/4 cup honey

1 teaspoon fresh lime zest

3 Tablespoons fresh lime juice

Fresh mint, for garnishing


Cut your stone fruit into chunks, removing the center stone (seed thingy) and place in a large bowl.  Crumble the goat cheese into the bowl.  Place your pecans, in a pan over medium-high heat. Toast the pecans for about 4 minutes, shaking them frequently so they don’t burn.  Add the toasted pecans, chopped basil, olive oil and balsamic vinegar to the bowl and toss.