Grilled Romaine and Corn Salad
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Squash blossoms are the flowers produced by any number of vines. Some common examples are zucchini, pumpkin, and other various types of squash. Although considered a vegetable in culinary circles, squash are technically a fruit. Stuff the blossoms with cheese – savory or sweet – and then bake them in the oven.
We were so excited when we heard Hussein Al Hamka, International Rescue Committee Farmer and our Phoenix Public Market vendor, being interviewed on KJZZ today! Listen here to learn about the new Aquaponics Incubator Farm at 17th avenue and Camelback.
Read the full article on the KJZZ Website here.
1. Radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made. The radish did not make its way to England until approximately 1548. By 1629 they were being cultivated in Massachusetts and later distributed throughout the Americas.
2. Radishes are known to tolerate many soil and environmental conditions and can reach maturity in as little as 20 days from seed. Radishes that taste hot are due primarily to soils that are either too dry or soil temperature is too hot, above 90°F.
3. Americans eat 400 million pounds of radishes each year, most of which is consumed in salads.
Last week we went to meet the growers behind Abby Lee Farms and see their greenhouse operation located less than 7 miles from the Phoenix Public Market. Specializing in hydroponic tomatoes and cucumbers we were blown away by their 120,000 Sq Ft high-tech growing facility. Using coconut fiber grow bags and strategic watering equipment, they use significantly less water than traditional growing techniques. In order to manage the extreme conditions of Phoenix weather, going from frosts to extreme heat – they go off of a tried and true system. When you’re hot and want to put on a hat, your plants are probably feeling the same way and it’s time to coat the greenhouses with shading paints.
We highly recommend a taste test of the many varieties of tomatoes Abby Lee offers. Grab one of each, slice them up, taste the differences and share your favorite by tagging us on instagram @phxpublicmarket
Read more to meet Neal Brooks & his various growing locations:
At the Phoenix Public Market we are dedicated to sustainable living and embracing our natural environment here in the desert. Our mission is to encourage and inform our community about the benefits of a simpler lifestyle and to teach the importance of protecting our natural environment. Sustainable living can seem overwhelming at times, but can actually make your life easier and help you save money. Taking a look at our current lifestyles and making small changes can go a long way. We are here to support those steps.
In the desert start with reducing our waste, eating native foods and harvesting water. Read more to discover where to begin, what you can learn at the market and how to support a Greener Desert.
Also, this weekend check out our workshop: Harvesting Nopal. More details here.
Last week we had the privileged to go to Crooked Sky Farms and get the full tour of what’s growing from Farmer Frank himself! One of his favorite pieces of produce out in his fields right now is the I’itoi onion.
So what is an I’itoi onion?
“These wildly popular and prolific multiplier onions resemble the wild onions harvested on I’itoi Mountain, also known as Baboquivari Mountain, by Tohono O’odham people. Botanical studies place the I’itoi onion among a very old line of clumping onions brought to the US by Jesuit missionaries in the late 17th century, concluding that the onion is not necessarily a US native. Today they are eagerly sought out by chefs for their mild shallot-like bulbs and slightly spicy greens. The peppery flavor pairs well with Southwestern cuisine. They are very easy to cultivate and in the low-desert will grow in response to both winter and summer rains. In cooler regions their growth is in the summer. Rarely flowers and set seeds; propagate by division of the bulbs. When the greens dry down dig up the bulbs and divide. Enjoy some but be sure to save a few for your next planting. The name I’itoi signifies the Elder Brother, who is the creator deity in Tohono O’odham legends.” – Native Seeds/SEARCH
Want to learn more about native produce and how to acquire it to grow yourself? Check out our friends at Native Seeds/SEARCH.
March 19: Harvesting Nopal Workshop & Demonstration
Monika Woolsey of Hip Veggies will be at the market teaching guests about Harvesting Nopal.
Did you know, there are over 1,000 edible plants in the Sonoran Desert? And that one of them, the prickly pear, or nopal, has been a staple vegetable in indigenous diets for centuries? Did you know this plant has been found to have multiple health benefits? Come learn why Nopal is more than just a pretty landscaping face!
Pre-registration is required HERE. A suggested donation of $10 can be made day of workshop.
This Spring learn about Harvesting in the Sonoran Desert at the Phoenix Public Market! Mark for your calendars April 9th for our Harvesting Mesquite Workshop and Demonstration, with Kate Radosevic from Valley Permaculture Alliance.
So what is CSA?
CSA Stands for Community Supported Agriculture. CSA allows city residents to have direct access to high quality, fresh produce grown locally by regional farmers. When you become a member of a CSA, you’re purchasing a “share” of vegetables from a regional farmer. Typically the “share” consists of a box of seasonal produce each week throughout the farming season, but other farm products may be included.
This arrangement creates several rewards for both the farmer and the consumer. Read More and learn how this benefits the farmers and consumers.
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