Fall is finally here! Even in the concrete jungle where the forecast still says 97 degrees, it’s time to celebrate! This Saturday at the market, Downtown Phoenix can enjoy a celebration of all things Autumn as we cozy up into a new season. At the market, there will be a costume contest, pumpkin carving station, Open Air scavenger hunt, pumpkin displays for adorable photo-ops, and pumpkin patches with a variety of Phoenix-grown pumpkins to take home. Of course, shoppers can also pick up fall flavors at almost every vendor booth, as well as market-roasted chiles for what bubbles in the cauldron at home.
All this fun begs the question: once the great pumpkin is chosen and does its decorative duty at the doorstep–what’s next? Cut it open and roast the seeds, leaving the body for compost? Use it as a doorstop in the home and see how long it lasts before rotting from the inside out? Find the local trebuchet and see how far it’ll go? Maybe we can suggest something better:
homemade pumpkin puree!
Za’atar Roasted Eggplant
read more for shopping list and recipe
Winning Burger Throwdown Recipe!!
KimSlaw Black Garlic Burgers
Created by: Ric Carrillo + John P Kraft
Featuring Carefree Spice Company Spices and The Proper Beast Sausages
Read More for ingredients and recipe
A Saturday morning market trip has found itself in the weekly routine of many of our customers. Roaming from booth to booth, market-goers are able to get their weekly shopping done in one place. Before the stress of the work week begins, it is always nice to plan out a few meals and gather the ingredients from local vendors. A few days ago, Farmer Neal from Abby Lee Farms mentioned “tomatoes are going to be fantastic this week – three new color heirlooms and two new cherry colors.” Why not pick up some of these delicious tomatoes at the market this weekend and make a few meals out of them? Here is a recipe to get you started.
Picking up an item at Abby Lee Farms, Fiscalini Cheese, and Maya’s Farm, Caprese Salad is a quick and easy recipe to prepare using only market ingredients (and sustainable ones)!
3 Medium Tomatoes- Find them at Abby Lee Farms
8 oz Scamorza Cheese- Find it at Fiscallini Cheese
1/2 Cup Torn Basil Leaves- Find it at Maya’s Farm
Slice the tomatoes and scamorza cheese
Layer tomatoes and cheese on a plate with the torn basil
Optional: Drizzle with balsamic and sprinkle with salt and pepper to taste
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