Archive for the ‘Farmers Markets’ Category

October was a busy month for us and November looks pretty busy too.  I guess we never slow down. Some of what you will see in your shares and at the markets that is new are our collard greens, rapini or broccoli rabe, and pretty little hakurei turnips.  These are mainstays of our crops every year and you should get to know and love them - they’re wonderful.  If you need some ideas, try some of the recipes you can find on one of our CSAs websites.  Just click on “recipes” on our menu bar for more information.

We’ve been planting rhubarb, kale and several varieties and colors of cauliflower (you’ll think Willy Wonka had something to do with the purple, orange and green cauliflower you’ll see in a few months).

What else….the wheat has been coming up on the South Phoenix field and we’re planning to plant more in Glendale.  It’ll sweeten the ground for tomatoes later on and keep the dust down.

Lastly, Tonia, Frank and I were talking about the pumpkins we still have and can’t wait to eat for Thanksgiving or otherwise.  Here are a few things that we like to do with our pumpkin:

• Peel, cube and roast one - puree and stir in chicken broth and pumpkin pie spice (or make your favorite pumpkin soup), and then fill the another with the soup to serve to your guests.
• Tonia makes Pumpkin Jelly.  Peel, cube and put the chunks in a pot on the stove with some sugar (she uses the Mexican dark brown sugar that comes in a cone - she says it has the best flavor) - cook, mash with a potato masher (or as she calls it, a bean masher ) stirring frequently to prevent sticking, until it’s completely cooked through - it takes a while she says.  She then continues to make empanadas with the jelly but I would just keep this in the fridge and put it on toast with cream cheese.  Or just eat it with a spoon.  Sounds delish!
• Make your pumpkin pie for Thanksgiving.  Here’s a good recipe I found on the internet: http://www.pickyourown.org/pumpkinpie.php.  Pay close attention to the part about removing excess water…mine was too watery when I did it a few years ago.  This link has great tips!

Congrats to all the winners of the New Times 2009 Best of Phoenix awards.  We were mentioned in the Best Farmers Market for Produce category.  Thought I would let y’all know…

http://www.phoenixnewtimes.com/bestof/2009/award/best-farmers-market-for-produce-1453828/

Best Farmers Market for Produce

I just saw that there was a thread going on at chow.com that had some info that we were not at the Downtown Market and that our 40th st and Southern farm is open…NOPE…can’t be further from the truth. Check out my post about Market Updates.  We are at the Downtown Phoenix Public Market.  We are not open at 40th St and Southern.  Check in periodically to keep updated on our happenings.

http://chowhound.chow.com/topics/627573

So, check out my reply at the bottom.

We’re alive. And kicking.

Downtown Phoenix Public Market:

We will have our CSA coordinator from Ajo (Nina and her husband Peter) out at the Downtown Farmers Market for the next few Saturdays through July and hopefully a little longer.  Come see her and get some beautiful tomatoes, melons and elote blanco.

Roadrunner:

Tonia will be going on vacation soon and so you’ll see me at the Roadrunner Market July 4th and11th.

Prescott:

This is our newest addition.  Nicole will be at the Prescott Market starting this week hopefully.  If you up there, please come say hi!!