Crop of the Week: Cilantro


1. Also called coriander, Chinese parsley and Mexican parsley, cilantro has a strong, sage, citrus
flavor that many find irresistible. In general, herbs should be fresh looking, crisp and brightly colored.
2. Cilantro is probably one of the first herbs to be used by mankind, perhaps going back as far back
as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 BC. The Romans spread it throughout Europe, and it was one of the first spices to arrive in America.
3.The leaves have a very different taste from the seeds. Some people instead perceive an unpleasant “soapy” taste and/or a rank smell. This perception is believed to be a result of an enzyme
that changes the way they taste cilantro, a genetic trait, but has yet to be fully studied.
4. Cilantro has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk

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What’s In Season: Summer

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Click the image above to read more seasonal articles, recipes and farmer features from Edible Phoenix

Market Recipe: Grilled Panzenella

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Calling All Artists!




$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

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?


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.