Shout-Out to Our Volunteers

We want to take a moment and acknowledge the humans who dedicate their Saturdays at the Market. Whether it’s once a week or once a month, our volunteers make the Market a special experience each and every week.  It takes a lot of elbow grease to create a smooth, consistent experience every Saturday and we rely heavily on volunteer help!

Our volunteers greet each market-goer with enthusiasm and warmth as they pass through our endearing alley entrance.

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They sweep up with a smile, ensuring that not only our lot and event space is tidy, but that the whole neighborhood is looking its best.

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They take ownership of fun programs, such as the Market Sprouts booth, to make our market well-rounded.

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They represent the market, getting to know the vendors and products, navigating the aisles and directing lost market-goers like it’s truly home.

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They make trips out to farms and commercial kitchens and write up blog posts – on top of their full-time job’s workload – so that we can educate our customers about the heart and process behind the haul. [See Marlys’ great work here]

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They assist vendors and special guests, acting quickly to support market programs and shoppers.

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They are accountants, retired elementary school teachers, high school students, and writers. They come to the market as reprieve from daily life, seeking the familiar smiling faces (and pastries) that will get them through the next 6 days until Saturday rolls around again. They come to the market to be part of something bigger than their bubble, to make an impact and help the community thrive and grow.

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Make your Saturdays something to seriously look forward to – become a market volunteer! There are many positions to fill and we can always use extra hands. We’ll see you soon (in an orange apron)…

APPLY HERE

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Strength in Numbers (of Conscious Shoppers)

With all the local marketplaces and events this time of year, those of us who are embedded in our community of local do-ers and movers don’t necessarily need an annual tradition boosted by a credit card company to remember the importance of supporting local economy. Still, Small Business Saturday is another one of those special days each year that we love, appreciate, and look forward to.

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According to the National Retail Federation, about 164 million consumers are expected to shop on Black Friday in 2017. For the seventh year, Small Business Saturday plans to redirect some of those shoppers to local businesses across the country rather than big-box retailers. For every $100 spent at a local business, $43 stays in local economy, whereas only $13 stays in local economy if spent at a non-locally-owned business.

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True To Its Name and Sweet As Can Be

Eleanor Dziuk knew there were plenty of beekeepers in Arizona, but she wasn’t seeing their honey for sale at local farmers markets, so in 2001, she set out to change that.

Eleanor Dziuk chats with a customer.

Absolutely Delightful started when Eleanor connected with Dennis Arp of Mountain Top Honey to learn from his expertise and begin selling his products.

“Most beekeepers are very, very busy people,” Eleanor said. “They don’t have time to be at the markets.”

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“Slow the Fork Down”

slow foodThe Phoenix Division of the Slow Food Movement is gaining traction in our community, where the focus is placed on local culinary heritage and social justice. The Slow Food Movement, globally and nationally, aims to deepen the public’s awareness surrounding our food systems and how they affect just about every aspect of our livelihood on this planet. A daunting task, surely, so let’s start with lunch.

Slow Food Phoenix’s most recent project is entitled “Feeding the Future,” during which attendees will sample diverse dishes made by a bold lineup of beloved chefs, including Charleen Badman of Scottsdale’s FnB and Eddie Hantas of East Valley favorite Hummus Xpress. There’s a twist to this sampling event, though: each chef’s budget will reflect the current National School Lunch Program (NSLP) budget, and will be served in the style of an American school lunch.

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Market Recipe: Pumpkin Seeds

This is the perfect weekend to pick up a pumpkin and start carving!
Stop by Saturday and enter our pumpkin carving contest.
Show us your best work and be entered to win market prizes and bragging rights.

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Take home your seeds and try one of these delicious recipes
or pick up your favorite spice blends from Carefree Spice Company or RA Seasonings for an easy and delicious season treat!

Sweet & Salted Roasted Pumpkin Seeds from ForkKnifeSwoon.com (pictured above)

Maple Pumpkin Fall Trail Mix by SlimPickinsKitchen.com

Drunken Pumpkin Seeds at SweetCDesigns.com

Classic Roasted Pumpkin Seeds on TheLemonBowl.com

SHOP + CHOP + COOK

41Many of us have become so used to the convenience of dining out, picking up food or even ordering food in. Sustainable Table gives us three motivations to start rethinking our habits and get cooking at home.

  1. The economics of cooking at home:  Home cooking beats all of the competition hands down when it comes to saving money. Whether you’re considering dining out or bringing home prepared food, you’re paying for someone else to do something you can do yourself — and, with a little practice, probably do better. At a restaurant, you’re spending money on the cost of running somebody’s business, including rent and payroll. By the same token, purchasing prepared food from the grocer’s freezer involves paying for the processing, packaging, and advertising of that product — none of which adds value to the food itself.
  2. The flavor game: We’re losing our palates to our industrialized food system. Not so long ago, herbs and spices and sugar were used to enhance the flavor in our food. But in recent decades our taste buds have been corrupted through the use of cheap chemicals and corn syrup to fill that role. We’ve forgotten how wonderfully delicious fresh food tastes as we’ve become acclimated to food that’s polluted with preservatives. The more you cook, the more you’ll learn that sustainable, local ingredients just taste better. Let the food do some of the work for you. Take back your palate so you can take back your plate!
  3. You are in control: Think about what you” want to find in tonight’s dinner. You have control over the nutritional value of the foods you prepare. Locally grown food is fresher by definition, which also means it’s more nutritious. Cooking methods also count. For example, roasting a vegetable will preserve vitamins that are wasted by boiling it; retaining the peel on many fruits and vegetables provides additional vitamins. Watching your salt or sugar intake? Keeping an eye on fats or carbohydrates? You’re in control of all these when you cook.

Need some inspiration on where to start or new ideas about what to buy this weekend at the Market and how to create that into something delicious at home?

Melanie Albert joins us again this month her SHOP + CHOP + COOK Cooking Class series at the Market. 

Shop the market with her and learn how to pick the freshest ingredients then get ready to get chopping in this unique hands on cooking class.  Check out Melanie’s new book to take home market fresh recipes that are simple to cook and delicious to enjoy.

Click here to register for the class.

Click here to check out Melanie’s website and book.

 

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Meet Melanie Albert, intuitive cooking expert, author, and speaker, has been active in wellness, integrative medicine, and nutrition for over 15 years. Join her this weekend for a unique cooking class experience at the Market!
 
This weekend at the market 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.
 

Workshop: Growing Healthy Fruit Trees

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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.

Join Greg Peterson as he walks you through the three most important things to know about growing fruit trees in your yard. It REALLY is quite simple. You will learn:
  • The single biggest thing that you need to know when growing fruit trees in the desert
  • Why nurseries of all kinds sell you fruit trees that will never make fruit
  • How to spread out your fruit tree harvest over months rather than weeks
  • A watering technique that virtually guarantees success

Workshop: Harvesting Prickly Pear

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When:

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.

Desert Foraging with Mark Lewis

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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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