Pour Jo has definitely proven they are committed to sourcing ingredients from other locals. Even the plants featured on the truck come from ConCreate Cactus and their tunes to keep the energy up and the drinks flowing… well they blast those from Diamond Boxx Co speakers.
Celia Peterson has shared her life with goats for 38 years. As an infant, goat milk saved her life. She was raised on it! She has made soap and cheese for Farmers Markets for over 10 years. Celia shares her passion for goats and raising goats with cients and other lovers of this grand species. Celia lives on Chile Acres Farm with her goat and other critters.
Learn from Celia about goat housing, fencing, feeding, grooming, health issues, natural care of goats, breeding, kidding/birthing, raising kids, disubdding, milking, trimming hooves, sanitation, breeds of goats, and resources (books, internet sources).
You will actually get to watch Celia milk a goat!
Join us for this free workshop at the market on September 10th at 9am. Be sure to pre-register here so we know you are attending.
Greg’s favorite plants to nurture at the Urban Farm are the fruit trees. They appeal to the lazy gardener, as planting a fruit tree once reaps a bounty for many years to come. The selection of fruit trees that you can grow is vast – peaches, apples, apricots, plums, pears, citrus and more – discovering just what works and how to pick a perfect fruit tree for your yard can be perplexing.
Hands On Farmer’s Market Cooking Class with Melanie A. Albert
Shop + Chop + Cook
Learn Unique, Simple Ways to Enjoy Phoenix Public Market Foods at Home
Have fun intuitively creating your own refreshing veggie dishes with Phoenix seasonal veggies. Enjoy hands-on interactive cooking experiences and learn simple culinary techniques to create unique, tasty, beautiful dishes.
Learn: Unique Ways to Create Raw Salad with Local Farmers Phoenix Public Market Veggies
Get tips to shop easily at the farmers market. Mindfully enjoy your creations with our Phoenix community.
Led by intuitive cooking expert, Melanie A. Albert, author of “A New View of Healthy Eating. Simple Intuitive Cooking with Real Whole Foods.”
Meet the instructor…
Reserve your spot here.
Start off this Prickly Pear season with a demonstration on how to harvest, process and eat this delicious fruit. It has amazing health benefits, has a low glycemic index, is rich in vitamins, minerals and electrolytes and so much more. It’s a great time to start incorporating this abundant food into your life.
Peggy Sorensen has had a passion for the edible and medicinal plants, trees, cacti and common weeds in the southwest for the past 25 years. She has taught classes and lead foraging events and plant walks around the valley. She recently finished a year-long herbal intensive course that took her hiking in the deserts and mountains of Arizona and New Mexico where she learned over 100 medicinal plants.
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.
Weeds in your yard or edible wildflowers?
Mark Lewis is the man about town who can teach you. With over 150 years knowledge of Southwest foraging passed down through the generations in his family (dating back to his grandfather’s grandfather!) he has been foraging 2000 edible and 500 medicinal plants throughout Arizona and the Sonoran/Baja Southwest. With his forty five years direct foraging experience and economic botany background, Mark enjoys teaching at the University and has been presenting and offering his knowledge and finds to the public at local markets and events. Discover the natural (and edible) world around you, receive horticultural advice and more this weekend at the market when we host Mark Lewis.
So just what can be foraged in our desert…
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