We were so excited when we heard Hussein Al Hamka, International Rescue Committee Farmer and our Phoenix Public Market vendor, being interviewed on KJZZ today! Listen here to learn about the new Aquaponics Incubator Farm at 17th avenue and Camelback.
Read the full article on the KJZZ Website here.
This Saturday you can come to the Market and learn about reducing plastic use, reusing your waste, discover what’s happening at your community garden and more!
This season try replacing traditional store-bought cleaners with all-natural options. We love this lemon spray inspired by Ahimsa Essentials.
Check it out: Maricopa Healthy App has arrived
and hosts everything from a regional mountain guide,
local farmers market listings and seasonal recipes!
1. Radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made. The radish did not make its way to England until approximately 1548. By 1629 they were being cultivated in Massachusetts and later distributed throughout the Americas.
2. Radishes are known to tolerate many soil and environmental conditions and can reach maturity in as little as 20 days from seed. Radishes that taste hot are due primarily to soils that are either too dry or soil temperature is too hot, above 90°F.
3. Americans eat 400 million pounds of radishes each year, most of which is consumed in salads.
Last week we went to meet the growers behind Abby Lee Farms and see their greenhouse operation located less than 7 miles from the Phoenix Public Market. Specializing in hydroponic tomatoes and cucumbers we were blown away by their 120,000 Sq Ft high-tech growing facility. Using coconut fiber grow bags and strategic watering equipment, they use significantly less water than traditional growing techniques. In order to manage the extreme conditions of Phoenix weather, going from frosts to extreme heat – they go off of a tried and true system. When you’re hot and want to put on a hat, your plants are probably feeling the same way and it’s time to coat the greenhouses with shading paints.
We highly recommend a taste test of the many varieties of tomatoes Abby Lee offers. Grab one of each, slice them up, taste the differences and share your favorite by tagging us on instagram @phxpublicmarket
Read more to meet Neal Brooks & his various growing locations:
Mesquite tree bean pods from the three common species – honey mesquite (Prosopis glandulosa), screwbean mesquite (Prosopis pubescens) and velvet mesquite (Prosopis velutina) – are some of our desert’s greatest edible treasures. Mesquite flour has a low glycemic index and is rich in calcium, magnesium, potassium, iron, and zinc. Saguaro fruits boast high vitamin C, B12, and dietary fiber.
Join Valley Permaculture Alliance at the Phoenix Public Maret to learn how to harvest ripe pods and store them until you are ready to mill or grind the beans. This is an onsite talk and demonstration, designed to teach you to harvest from the mesquite trees you might have in your yard or neighborhood. Come prepared to share your favorite Mesquite and native food recipes with the other participants, if you know a good one.
The workshop will be followed by a cooking demonstration by Chef Aaron Chamberlin.
This workshop is free, but per-registration is required. Get your tickets here.
We loved seeing AZ Family feature our local vendor The Zen Bird.
The Zen Bird company began by creating colorful, fun and groovy headbands to remind women of all ages what you think you become. Marian, the founder and owner of The Zen Bird, puts on monthly workshops within the valley ranging from courage, radical self love, vision board and positive thinking and many more.
Visit www.thezenbird.com to find her upcoming workshops and local event schedule
and follow her on social media for daily inspiration!
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