What’s In Season: Fall

screen-shot-2016-10-20-at-3-29-26-pmClick the image above to read more about seasonal produce, local restaurants, and delicious recipes from Edible Phoenix.

Workshop: Harvesting Carob

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Join us this Saturday, October 22nd at 9am for this free workshop.
Andrew ‘Green Man’ Pisher, is certified in Urban Farming and continually studying Nutrition in order to teach anyone to grow and connect with the right plants for their health and well-being.
In Saturday’s workshop, Green Man will talk about the potential in foraging for a certain super food that grows very well here in the desert. There is a tree that grows a delicious bean that is packed with high levels of essential vitamins, minerals and especially healthy fiber and fats. This tree originally from the Mediterranean area of the world and has been an important food source for humans since the days of the Egyptians. The Carob tree, or Locust Bean tree is not well known in the United States due to the fact that this lovely shade tree only grows in certain climates where temperatures rarely reach below 42 degrees.
Let Green Man show you how to identify the Carob tree so you can find one in your neighborhood. He will teach you how to harvest the pods, remove the seeds and turn into a powder form that you can use in many ways, including: in breads, on oatmeal, in shakes, baked goods, as a chocolate flavor substitute (without added sugar), on cereal and other uses.
Register here for this FREE workshop so we know you will be attending.

Crop of the Week: Okra

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Okra is found in it’s wild state on the alluvial banks of the
Nile and the Egyptians were the first to cultivate it in the basin of the Nile
(12’th century BC). It was propagated then through North Africa to the
Mediterranean and arrived then in the Americas at
Brazil (1658), Dutch Guinea and at New Orleans before extending in the
United States.

Grow Your Garden

Getting ready to grow?  We turn to the Urban Farmer Garden Planting Guide.

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Pichuberry Recipe

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While these berries may look small, they boast great nutritional value.  A great source of vitamin E, vitamin A, vitamin P, and the B-complex vitamins B1, B6, and B12. By eating only 3 ounces of this power fruit, you’ll meet 37 percent of your daily required vitamin A, 13 percent of your required niacin, 18 percent of your recommended vitamin C, and 39 percent of your vitamin D requirement. .

Pichuberries grow inside husks that assimilate small lanterns, as tomatillos do. Native to Peru, the Pichuberry is being grown here in Arizona.  In fact, the company is in collaboration with the University of Arizona, doing research on the crop.  Pichuberries are great in a variety of recipes from sweet to savory.  In fact, you may have already enjoyed Los Muertos Pichuberry Salsa or Iconic Cocktail’s Pichuberry mixer.

Carolina shares one of her favorite dinner recipes using this superfood.  Say hi to her Saturdays at the market and discover more recipes she’s cooking up at home.

“Read More” for Carolina’s Quinoa Salad Recipe

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Read the full story »

Crop of the Week: Okra

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We love this image Hip Veggies (Monika Woolsey) captured.

 

  1. Okra is a member of the Mallow family, related to cotton, hibiscus and hollyhock.

2. In other parts of the world, this functional vegetable is also known as gumbo or lady fingers.

3. The pods, when cut, exude a mucilaginous juice that is used to thicken stews (like gumbo), and have a flavor somewhat like a cross between asparagus and eggplant.

4. Okra probably originated somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C.

5. Okra seeds have been toasted, ground and used a coffee substitute for centuries.

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The Importance of Bees

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  • Honey bees are accurately described as indispensable pollinators.  In the United States it is estimated that managed honey bee colonies are annually responsible for the pollination of agricultural crops valued between $4 and $8 billion.
  • Bees that are about 21 days old, begin to take short orientation flights, marking the beginning of a 2 to 3 week life as a forager bee, seeking nectar and pollen to bring back to the colony.
  •  While a worker bee is in a flower gathering nectar, pollen often sticks to her hairy body. Because the bee generally visits a number of the same type of flower, she will rub some of the pollen off onto another flower and complete pollination
  • During chillier seasons, worker bees can live for nine months. But in the summer, they rarely last longer than six weeks—they literally work themselves to death.
  • When aging bees do jobs usually reserved for younger members, their brain stops aging. In fact, their brain ages in reverse.

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This Week… Watermelon Juice

The watermelon from the market is so sweet and fresh! It’s a great salad addition, frozen snack and refreshing drink. We found this recipe for watermelon juice in anEdible Phoenix from 2009.

This week challenge yourself to making watermelon juice for the house. Add different herbs like mint or basil for extra flavor. Or try this delicious cocktail from Scaling Back Blog.

Share your favorite market recipes and we’ll post them on our blog!  We love to get inspired by different dishes.

 

Crop of the Week: Cherries

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1. The word ‘cherry’ comes from the Turkish town of Cerasus.

2. Cherries belong to the rose family.

3. The English colonists brought cherries to North America in the 1600’s.

4. Canada holds the record for baking the biggest cherry pie in the world. A pie weighing 39,683 pounds was baked in Oliver, British Columbia.

5. Cherries are a small source of zinc; and moderate sources of iron, potassium, and manganese; and good source of copper. Potassium is a heart-healthy mineral; an important component of cell and body fluids that regulate heart rate and blood pressure.

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The Importance of Crop Diversity

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Native Seeds/SEARCH is a vital leader in the Southwest region for conserving and promoting crop diversity to strengthen community resilience and food security.  The mission of Native Seeds/SEARCH (Southwestern Endangered Aridland Resources Clearing House) is to conserve, distribute, and document the adapted and diverse varieties of agricultural seeds, their wild relatives and the role these seeds play in cultures of the American Southwest and northwest Mexico.

Crop diversity is key to achieving sustainable food security both globally and within our own region of focus, the southwestern U.S. and northwestern Mexico. NS/S approach to food security focuses on seed security, which relies on the conservation and sharing of appropriate crop diversity and the knowledge to use that diversity effectively. Their programs are designed to address these goals and broadly entail:

  • Seed banking to ensure the survival of unique agricultural biodiversity and to document its traits.
  • Seed distribution so that these crops continue to contribute to the region’s food systems.
  • Support for on-farm maintenance of dynamically-evolving crop varieties.
  • Research into low-input and climate-appropriate agricultural practices.
  • Education in managing local crop diversity and contributing to regional efforts.

Learn more this weekend at the market where we will be hosting Native Seeds/SEARCH for a FREE workshop starting at 9am.

Find more ways to get involved with their organization here: http://www.nativeseeds.org/get-involved