At the Phoenix Public Market we are dedicated to sustainable living and embracing our natural environment here in the desert. Our mission is to encourage and inform our community about the benefits of a simpler lifestyle and to teach the importance of protecting our natural environment. Sustainable living can seem overwhelming at times, but can actually make your life easier and help you save money. Taking a look at our current lifestyles and making small changes can go a long way. We are here to support those steps.
In the desert start with reducing our waste, eating native foods and harvesting water. Read more to discover where to begin, what you can learn at the market and how to support a Greener Desert.
Also, this weekend check out our workshop: Harvesting Nopal. More details here.
Hailed as one of the top innovative Chefs of the Valley, Executive Chef Danielle Leoni has lived up to that distinction with an avant-garde approach to blending local farm-fresh ingredients with tropical traditions. Under her stewardship, The Breadfruit and Rum Bar has introduced an entirely new cuisine to the Valley, while redefining perceptions of tropical dining. Chef Leoni and her acclaimed restaurant have received numerous awards including 5 gold medals from the Devoured Culinary Classic and a long standing recognition as a top 10 restaurant in downtown Phoenix. Her work in strengthening and promoting the local dining scene has given her national and local recognition. She is passionate about local, organic and sustainable foods and an ardent supporter of the farming community.
Don’t miss her Cooking Demonstration at the market this Saturday at 10am.
Last week we had the privileged to go to Crooked Sky Farms and get the full tour of what’s growing from Farmer Frank himself! One of his favorite pieces of produce out in his fields right now is the I’itoi onion.
So what is an I’itoi onion?
“These wildly popular and prolific multiplier onions resemble the wild onions harvested on I’itoi Mountain, also known as Baboquivari Mountain, by Tohono O’odham people. Botanical studies place the I’itoi onion among a very old line of clumping onions brought to the US by Jesuit missionaries in the late 17th century, concluding that the onion is not necessarily a US native. Today they are eagerly sought out by chefs for their mild shallot-like bulbs and slightly spicy greens. The peppery flavor pairs well with Southwestern cuisine. They are very easy to cultivate and in the low-desert will grow in response to both winter and summer rains. In cooler regions their growth is in the summer. Rarely flowers and set seeds; propagate by division of the bulbs. When the greens dry down dig up the bulbs and divide. Enjoy some but be sure to save a few for your next planting. The name I’itoi signifies the Elder Brother, who is the creator deity in Tohono O’odham legends.” – Native Seeds/SEARCH
Want to learn more about native produce and how to acquire it to grow yourself? Check out our friends at Native Seeds/SEARCH.
March 19: Harvesting Nopal Workshop & Demonstration
Monika Woolsey of Hip Veggies will be at the market teaching guests about Harvesting Nopal.
Did you know, there are over 1,000 edible plants in the Sonoran Desert? And that one of them, the prickly pear, or nopal, has been a staple vegetable in indigenous diets for centuries? Did you know this plant has been found to have multiple health benefits? Come learn why Nopal is more than just a pretty landscaping face!
Pre-registration is required HERE. A suggested donation of $10 can be made day of workshop.
This Spring learn about Harvesting in the Sonoran Desert at the Phoenix Public Market! Mark for your calendars April 9th for our Harvesting Mesquite Workshop and Demonstration, with Kate Radosevic from Valley Permaculture Alliance.
We are so thrilled to host Michael Babcock, local restaurateurs of Welcome Diner and Welcome Chicken + Donuts this Saturday at the Market for a cooking demo at 10am. Inspired by soul food and driven to create a place to satisfy comfort food cravings, his team has built more than just a great place to eat. Babcock has built relationships with everyone from the community who comes to dine to the local purveyors he purchases from for his restaurants. A frequent farmers market shopper, Babcock’s menus always reflect what’s in season. Don’t miss his Chef Demo featuring his favorite farmers market finds this weekend at 10am.
So what is CSA?
CSA Stands for Community Supported Agriculture. CSA allows city residents to have direct access to high quality, fresh produce grown locally by regional farmers. When you become a member of a CSA, you’re purchasing a “share” of vegetables from a regional farmer. Typically the “share” consists of a box of seasonal produce each week throughout the farming season, but other farm products may be included.
This arrangement creates several rewards for both the farmer and the consumer. Read More and learn how this benefits the farmers and consumers.
Pesto is a favorite among pasta lovers, salad eaters and anyone that enjoys a flavorful, fresh and rich topping or sauce. We love this twist on classic pesto, especially because we love all of the rich and spicy flavors in arugula.
Maya Daily of Maya’s Farm shares this favorite recipe. Don’t miss out on Maya’s CSA Special offer this week. Sign up for her CSA program and get $100 gift certificate.
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