Calling All Artists!

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T-SHIRT DESIGN COMPETITION!

THE WINNING DESIGN WILL BE FEATURED AS THE NEW PHOENIX PUBLIC MARKET SHIRTS.

PRIZE:
$200 Gift Certificate to shop the market, recognition on our website and social media, the joy of watching everyone look awesome in your design!

Things You Should Include:

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Vendor Feature: Noble Bread

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Meet Jason Raducha and Claudio Urciuoli the bakers behind the beloved Noble Bread.  These two believe in using old traditions to make their loaves.  It takes an astonishing 36 hours to make one loaf of Noble Bread.  They hand knead the ingredients together and slowly levain the bread before baking it in their stone hearth.  The non-gmo flour come from a miller in Northern California, the salt is sourced from a purveyor mining salt beds in Utah.  “When you have only three ingredients, you have to pick the very best,” Urciuoli says.

Slice it for breakfast, make fresh sandwiches to pack and go, or grill it up with summer vegetables and try our featured grilled panzenella recipe.

Market Recipe: Pesto Potato Salad

Market Recipe: Pesto Potato Saladpotato-salad-recipe

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Crop of the Week: Carrots

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1. The carrot originated some 5000 years ago in Middle Asia around Afghanistan, and slowly spread into the Mediterranean area.
2. The first carrots were white, purple, red, yellow, green and black – not orange.
3. Carrots were first grown as a medicine not a food.
4. Researchers at the USDA found that those who consumed 2 carrots a day were able to lower their cholesterol levels about 20 percent due to a soluble fiber found in carrots called calcium pectate.

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Why do you shop at the Market?

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Market Recipe: Grilled Romaine with Corn Salad

Grilled Romaine and Corn Salad

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Market Workshop: Harvesting Rainwater

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Monsoon season will be here before we know it, so this season discover how to Harvest Rainwater with Valley Permaculture Alliance.  Lindsay Ignatowski, from Watershed Management Group., will be discussing rainwater and greywater and how to determine what you are able to use.  Guests will leave understanding the landscape around them and how to reduce water use by utilizing alternative water.

This workshop is free to the public, but please RSVP Here so we can ensure you have a seat.

Meet Lindsay Ignatowski
Program Coordinator and Development Associate, Watershed Management Group

Lindsay is a Certified Water Harvesting Practitioner and holds a Master’s degree in Journalism from the University of Illinois. Previously, she studied Spanish and Linguistics at the University of Kansas, and studied abroad in San Jose, Costa Rica. A member of WMG’s Phoenix branch, she coordinates the Hydrate educational program and Green Living Co-op. Lindsay is passionate about building community by connecting people to resources and helps share WMG’s mission through hands-on workshops, social media, and educational events. She specializes in providing education on water budgets, hands-on learning activities, and helping people apply water-harvesting principles to their own homes.

Vendor Feature: PB Americano

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Hope you didn’t miss this awesome article written in the Phoenix Business Journal on local entrepreneur and Phoenix Public Market vendor, Jeff Malkoon, founder of PB Americano.  While working in Uruguay he was baffled when he discovered that despite the surrounding peanut fields, locals weren’t eating peanut butter.  With a background in international business and non-profit management, Jeff set out to develop his first nut-butter recipes with the help of his mother.

We are proud to say Jeff sold his first jar of peanut butter at the Phoenix Public Market and we are even prouder to say that he has come a far way from that day.  Now selling in dozens of markets and shops all of the region, PB Americano will now be expanding into international markets and national grocers.

Read more about Jeff and PB Americano here.

Crop of the Week: Squash Blossoms

Squash_Blossom_ppmKeep your eyes out for Squash Blossoms starting to pop up around the market!

Squash blossoms are the flowers produced by any number of vines. Some common examples are zucchini, pumpkin, and other various types of squash. Although considered a vegetable in culinary circles, squash are technically a fruit. Stuff the blossoms with cheese – savory or sweet – and then bake them in the oven.

Check out this Ricotta-Stuffed Squash Blossoms featured in Bon Appetite Magazine

Meet our Sponsors: Tuft & Needle

Meet the guys behind Tuft & Needle, our latest Market Sponsor and check them out at the market this weekend.

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Read more to learn more about what launched Tuft + Needle and discover fun facts about sleep.

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