Have questions about the differences between store bought versus farmers market fresh eggs? Wondering what’s better, cage-free versus free-range? We’re here to help you navigate your choices when buying eggs.
A special meal calls for special ingredients. Seder, which translates to “order,” is a ritual feast that marks the beginning of Passover. Multiple generations and close friends gather around a table decorated with the finest tableware. During the dinner, families tell the story of the Jews Exodus from Egypt, discuss the meaning of the story, drink wine, eat matzo and observe other symbolic traditions.
Sedar Shopping: Fill your sedar with fresh ingredients and full flavors. Add leafy greens, fresh herbs, root vegetables, specialty salts, plenty of citrus, free range eggs, local honey and dried fruits to your shopping list. Don’t forget to pick up fresh flowers!
“Cabbage is humble, but worthy of the greatest respect” the great Alice Waters has written
(Don’t miss her talk this month – details below**)
Ten Fun Facts About Cabbage… yes, cabbage!
1. Cabbage is one of our oldest known vegetables.
It has been cultivated for longer than almost any other vegetable on record. To be precise, more than 6,000 years! It originated in Northern China, sometime around 4,000 B.C.
2. The first cabbage in America was brought by French explorer Jacques Cartier on his 3rd voyage (1541).
3. Cabbage belongs to the Cruciferae family of vegetables, along with broccoli, collards, kale, and Brussels sprouts.
4. Today, China is the largest producer of cabbage, followed by India and Russia.
With so many fresh leafy greens this time of year, we’re helping you navigate the market with your Guide to Leafy Greens. Discover the different varieties you can shop, best practices for storing greens and easy recipe suggestions. Click to download or pick up your guide Saturday at the Market. Read the full story »
The Winter Market is filled with fresh produce right from the farm. What’s in season? Sweet citrus, leafy greens and tons of root veggies! Because root vegetables grow underground, they absorb a great amount of nutrients from the soil and a smart choice full of flavor. Not sure how to cook a turnip? Wondering what to do with a parsnip? This week try one of these recipes.
Radish – Orange Glazed Radishes
Carrots – Carrot Soup
Don’t forget to use up those carrot tops. Try making our Carrot Top Pesto.
Turnips – Buttered Mashed Turnips
Parsnips – Honey Roasted Parsnips
Beets – Beet and Turnip Gratin
Click Image For Recipe
Join us at the Market to explore all of the delicious vegan treats offered from our variety of vendors.
Read more to discover our top ten vegan finds you don’t want to miss!
Taco Throw Down By Celia Petersen (Chile Acres)
You may know Celia for her hard work as a local farmer and her varieties of cheeses, duck eggs, gluten free goodies, soaps and hand woven textiles. Celia has been at the Market since the very first one back in February of 2005! So.. she definitely knows the Market well and made some mean Market Tacos for our Taco Throwdown!
You can read more about Celia here in this Vendor Profile: Chile Acres.
Phoenix Public Maket Tacos
Market Shopping List:
Los Muertos Salsa – One Container of LMS Caviar
Carefree Spice Co – Green Chile Spice Blend
Maya’s Farm – Salad greens, finely chopped
Willy’s Tomato & Chile – One Guac Salsa
Fluffy Vegans – Kale Crunchies
YoBro – Microgreens
Chile Acres – Green Chile Goat Cheese
Abby Lee Farms – Two Tomatoes, chopped
Crooked Sky Farm – Two Onions, chopped
Tortirrikas – 12 Corn Tortillas
OHSO Distillery – Vodka (lime or mango flavored)
Limes for juice
Copyright © Community Food Connections. All rights reserved.