Burger Throw Down

Burger Throw Down

Carefree Spice Company is challenging customers and Loyal Local friends to a Burger Throw Down.

  1. Shop at the Market
  2. Create a Burger Recipe featuring Carefree
    Spice blends and other market ingredients.
  3. Share photos of your burger and grilling with your friends.

Please e-mail submissions to openair@phxpublicmarket.com

  • Subject Line: BURGER THROWDOWN
  • Submissions should include:
    • Name, Phone Number, Recipe, Photos of burgers
  • Pictures of  back yard grilling with family and friends are a bonus.


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Market Recipe: Orzo Salad

  • 1-1/2 cups dry orzo pasta from Decio Pasta
  • 2 tbsp olive oil, or just enough to lightly coat the pasta
  • juice and zest of 1 lemon
  • 1 large English cucumber, seeded and chopped
  • 1tbsp fresh mint, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 cup goat cheese, Chile Acres
  • kosher salt and freshly-ground black pepper, to taste
  1. Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and cheese.
  2. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.

Summer Menu Favorites

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Whether you’re serving brats or burgers,
cook up these sides to serve a truly market fresh meal this grilling season.

Baked Garlic Parmesan Potato Wedges | potatoes, garlic, parmesan cheese, herbs

Panzenella Salad |bread, tomatoes, cucumbers, red onion, fresh herbs, lemon, salt

Roasted Peaches | peaches, honey

Deviled Eggs | eggs, pickles, relishes herbs, onion

Don’t Forget The Munchies | chips + salsa, pita + dip, veggies + dressings

Infused Water | fresh citrus, fruits, edible flowers, herbs, cucumbers


How To: Natural Egg Dyes

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This year make your own natural dyes from market ingredients!

Yellow: Strongly brewed chamomile tea creates a soft yellow.  Other options: Two cups water + 1 tablespoon turmeric + 2 tablespoons vinegar creates a vibrant yellow.

Green or Blue:  2 cups shredded purple cabbage + enough water to cover cabbage by 1 inch + vinegar (1 tablespoon per remaining cup after the dye is boiled) Note: Brown eggs will turn green and white eggs will turn blue.

Orange: 2 cups yellow onion peels + enough water to cover skins by 1 inch + vinegar (1 tablespoon per cup of liquid that remains after you simmer the onion peels and water)

Pink: Two cups water + two cups peeled, grated beets + vinegar (1 tablespoon per cup of liquid that remains after you simmer the grated beets and water)

Read more for instructions …

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Market Meal: Frittata + Spring Salad

Steadfast Farm and Chile Acres Spring Salad


Ingredients from Steadfast Farm:

  • Steamed beets cooled and sliced into medallions
  • Assorted fresh greens and your favorite seasonal veggies
  • Multi colored carrot curls made with a potato peeler
  • Minced scallions

Ingredients from Chile Acres Farm:

  • Chile Acres Marinated Mozzarella 4oz jar
  • 6 hard boiled and peeled duck eggs cut into medallions



  1. Toss the greens, carrot curls and scallions in a large salad bowl, with the jar of marinated mozzarella.
  2. Place beet and egg medallions in a pattern over the top of the salad.
  3. Cube a loaf of Ciabatta from The Proper Beast and toast in the oven to top it off with croutons and more crunch!
  4. Enjoy with a cold lemonade, hand crafted brew, or local wine.


Image Courtesy of Bojon Gourmet

Simple Stir-Fry Recipe

Simple Veggie Stir-Fry with In-Season Produce by cookbook author, Melanie A. Albert


A simple way to cook all kinds of vegetables is a stir-fry (really a simple sauté) with what’s seasonally available from local farmers. To create a simple veggie stir-fry, chose a few local in-season veggies – some roots, veggies, and greens – at the Phoenix Public Market, and have fun intuitively cooking a stir-fry with these steps as a recipe guide.

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Market Recipe: Carrot Top Pesto

Carrot Top Pesto

Just about everyone who has come to our market in the past month has left with a bag full of carrots. Whether they are purple or orange, big or small, chances are they probably don’t even last through the weekend. There are so many ways to eat carrots: cooked or raw, with dinner or as a midday snack. However, it is those green, leafy carrot tops that are always cut off and thrown out without a second thought. This easy carrot top pesto recipe will ensure not a single bite of those fresh carrots go to waste.


1/4 cup pepitas

1 garlic clove

1 & 1/2 cup coarsely chopped carrot tops

1 tablespoon lemon juice

1/3 cup olive oil

1/2 cup parmesan cheese


Wash carrot tops well and set aside to dry. Add pepitas and garlic to a food processor and pulse, scraping off sides as needed. Begin to add carrot tops and pulse again until desired texture is reached. Lastly, add lemon juice and parmesan to the food processor while blade is running. Drizzle olive oil onto the sauce and enjoy.

Superbowl Survival Guide

Whether you are hosting people at your house or going to a friends to watch the games (or commercials), we’ve got everything you need to Survive Superbowl!

This weekend grill up a variety of brats, burgers and steaks from The Proper Beast Circle Key Farm or Double Check Ranch, pick up chips and salsa from Los Muertos Salsa, grab vegetables from your favorite farmers and dips from Doctor Hummus, season everything from chips to meats with special blends from Carefree Spice and RA Seasonings, grab relishes and pickles from Belinda’s Pickles and Pickled Perfection, bake potato skins topped with fresh herbs and cheese from Fiscalini, and of course stop by Iconic Cocktail to stir up Tequila Touchdowns this weekend.

Superbowl Survival Guide

Try this delicious recipe for Potato Skins:
Bake up potato skins, stuffed with mashed potato, goat cheese, spinach, and topped with cheddar cheese. So delicious!

1 bag Baby spinach, fresh
1 cup goat cheese
1/2 onion
Mined Garlic
Chopped Parsley
1 Salt and pepper
1 1/2 tbsp Butter
2 Sweet potatoes (or regular potatoes), medium or large
2 cup grated cheddar cheese


Bake potatoes at 350 for 45-60 minutes, or until fork tender.
Cut potatoes in half and let cool for 5-10 minutes. While potatoes are cooling, saute the onion and garlic with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
Scrape the potato out of the peel, leaving a thin layer inside with the skin so that it can stand up on its own. Mash the potato with the goat cheese, half the cheddar and parsley. Stir in spinach and plenty of salt and pepper.
Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the potato mixture and top with plenty of shredded cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

The Ultimate Market Board & Holiday Recipes

Bring the ultimate Market Board to any Holiday Feast!
Go to the Market and get inspired by sampling delicious options to include.  Create a blend of sweet and savory Market finds to excite any palate.

An Assortment of Cheese (Fiscalini)
Pickled Mushrooms & Asparagus (Pickled Perfection)
Jarred Peaches + Jam (Cotton Country Jams)
Pita Chips (Doctor Hummus)
Chocolate (Stone Grindz)
Pichuberries (Pichuberry)
Farm Fresh Vegetables (try adding pomegranate, orange slices, sweet potato, and tomatoes)
Don’t forget the garnish.. pick up some colorful herbs like rosemary and purple basil to add color and flavor to your board.



Keep it fresh and simple, fill a basket with fresh vegetables. Serve Doctor Hummus Vegan Dill Dip on the side.



Turn ordinary salad and vegetables into something special, like this Roasted Tomato Salad from Plenty More.