Two of the Best Things about Moscow, ID

If you are new to the Palouse/Moscow area, check out the Moscow Farmers' Market on Saturdays before noon and make it a staple.
Closes way too early for my taste, but most definitely worth making the trip out of the house- even for a Saturday. Outside food vendors, eclectic mix of crafts and whatnot, lots of organic produce (usually not until June, however), live music, kids running around helter-skelter...a great way to experience Moscow's small community shine.
This is an outdoor Market located right downtown. Parking a few blocks away is smarter...then you will have a chance to check out some local shops.
The Wine CO of Moscow will always have a small place in my heart, so check it out after you visit the Farmer's Market. Excellent selection of beer and wine. The staff is friendly and very knowledgeable. Great imports.
When we first moved to Moscow, this immediately became our favorite haunt. Even though it is locally owned, it is the cheapest place to purchase wine and beer in town.
Please support this business! Can't say enough great things about it. Terry and Dennis really care about their customers. And the beer there is never skunky:) (I have had several bad experiences with skunky beer at OPO wine shop in the basement - quite a few times here, different brands of beer as well- and at Safeway in Pullman- disappointing when you dump $8-$15 of beer down the drain in the course of a night or two).
Long live the Moscow Farmers' Market and the Wine CO!!!!!!!!!!

Sun Dried Tomato Linguine with Spinach

Here is a recipe I made recently:
Sun Dried Linguine with Spinach
by Hope Von Stengel

1 8 oz. jar Marjetti Sun Dried Tomatoes marinated in olive oil
10 oz spinach (frozen chopped and thawed, or fresh, chopped with stems removed)
1/2 large onion, chopped
2 cloves garlic (or one large clove)
20 ounces linguini noodles
1/2 15 oz. can Artichoke hearts (canned in water, not olive oil)
olive oil spray
10 oz. frozen peas
basil

Lightly coat a small frying pan (I like cast iron) with olive oil spray and gently cook the onion and garlic at medium-low or medium heat until soft. Boil water, then cook linguine for amount of time listed on package. Coarsley chop sun dried tomatoes in blender or food processor.
Right before you drain the linguine, add the peas and spinach to the water, sprinkle with a pinch of salt, then drain immediately.
While linguine is sitting in the strainer, turn the stove onto medium-low. Add sun dried tomatoes to the empty pan and place on stove. Break the artichokes into smaller pieces and stir into the tomatoes. Next add onion and garlic, then the linguini noodles. Stir very well.
Sprinkle some salt, pepper, and dried (or fresh) basil onto the linguini mixture. Stir very well again.
Great additions: minced sweet red pepper, hot pepper flakes, diced black olives, more spinach or arugala