Source Local this Father’s Day

Source Local This Father’s Day
Here’s our Market Guide to a perfect day for dad.

Join us at the Market each Saturday to find everything you need for a Fathers Day feast, whether grilling outdoors or cooking up something special in the kitchen.  Source more than just delicious foods locally, shop local gifts for dad too! You can find special gifts like…

Wooden Rings Fallen Wood | Garden Markers Alley Cat Studio | Rosemary Vodka OHSO Brewery | Cocktail Mixer Iconic Cocktails | Black Garlic + Honey Bratwurst The Proper Beast |Mancave Skincare H2E Designs | Blade Sharp Tonic Save My Blades | Coffee Beans Blue House Coffee | Ceramic Mugs Clay Madness | Sweet Treats High Spirited Cupcakes | Woven Baskets Thank You God Bless | Hot Sauce Mi Salsa

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Multi-sensory Market Discoveries [Shishito Shitake Shakedown]

Shopping at a farmers market awakens the senses and makes us realize that the exotic is not so far away. It’s a multi-sensory activity where we learn about, interact with, and become part of our surroundings. This week, we discovered that our favorite restaurant treat is available through a few of our farmers: Shishito Peppers!

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Shishito peppers are said to have originated in Eastern Asia. They are part of the Capsicum species, along with bell peppers and cayenne peppers. These crops generally do great in dry, hot climates and get more flavorful with more sun exposure. Lucky us – we’ve got plenty of that! Recently, shishito peppers have gained popularity and can be found usually as a finger-food appetizer at trendy restaurants. We found ours at Al Hamka Family Farm.

Shishito peppers vary greatly between crops – on the same vine, one may be sweet and mild while the one next to it is savory and spicy. That’s what makes them addictive! One local restaurant named them “Russian Roulette Peppers” because you never know what you’ll get, and if you’re into surprises, you’ll be digging for the hottest in the bowl.

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Since they’re so easy to prepare, why not try them at home? Maybe even on the grill! If you’re extra DIY, a lemon aioli is easily prepared in a blender – add a little smokiness or zing with paprika or apple cider vinegar.

To start our shishito dinner, we first reached for an ice-cold beer. Then, we threw our peppers in a grill basket with some lime juice and zest, garlic, soy sauce, black pepper, and canola oil to coat. We used a microplane for the lime zest and the garlic. They cooked on high heat for about 10 minutes, tossing every four minutes or so to ensure an even char. Next time, we intend to take the char even further than this go-around. Having too many peppers and not enough surface area makes for overcooked peppers without much texture – though never lacking in flavor. A nice blended salsa or sauce could be made with these if they do seem overcooked!

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We paired our shishitos with some shitake mushrooms from Southwest Mushrooms and some frozen potstickers. It made for a great weeknight meal that breaks up the monotony of salads, pastas, and meat-centric roasts. Each bite was definitely spicy! Dinner became a competition of how much heat we could handle…so it was nice to get the occasional mild pepper. Leftovers will go into brown rice with a drizzle of Saucy Lips Pineapple Thai sauce for take-along lunches.

Get inspired next time you’re at the Open Air Market by looking out for produce you don’t see year-round. A long, skinny pepper available by the handful? Ask the farmer what they usually do with it, where it comes from, why it thrives in our climate.

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Multi-sensory Market Discoveries [Lemon Verbena]

Shopping at a farmers market is nothing like shopping at a grocery store. It’s a multi-sensory activity where we learn about, interact with, and become part of our surroundings. This week, we discovered a new-to-us herb: Lemon Verbena!

During the last hour of the market, we happened upon Lemon Verbena at Maya’s Farm. We sniffed at the leaves wondering what it was, though the lemony aspect of it was very obvious. It smelled a little more floral than other herbs at the table, though everything at this booth toes the line between flower, herb, and vegetable.

Maya herself convinced us to take it home and experiment! She told us to make a tea with it by simply adding it to just-boiled water (being sure to take it off the heat once we put the leaves in). Lemon Verbena can also be used in salads, with fish and chicken, and whatever else lemon would otherwise be great with. We grabbed a couple bunches of it along with some of the robust rosemary next to it, and flaunted its beautiful smell to friends we bumped into on the way out of the aisle.

Little did we know…Lemon Verbena is highly medicinal! In its thin and bright green leaves, there is a high concentrate of antioxidant compounds, anti-inflammatory, and anti-spasmodic properties. It even moderates appetite and is a great anti-stress agent.

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The tea was refreshing and floral! We ended up specifically craving it over ice at the end of a long, hot day. But it also just made the house smell amazing! Adding a sprig of rosemary was a good move, giving the tea a bit of nuance and a savory touch. Mint would be a natural addition, too. Having a jar of concentrated Lemon Verbena tea is sure to improve Summer. Next, maybe roasted halibut with asparagus–that would go great with Lemon Verbena!
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Multi-sensory discoveries can be made all over the market. Get the most out of the Open Air Market by opening your senses–smell what you see and listen to what you can feel. Ask a farmer or a fellow shopper about their experience, inquire about the story behind a handmade good and truly connect with your local commerce.
Be sure to share your findings with us and the market community on Instagram and Facebook with #lettucemeatdowntown!

Taco Throwdown: Winning Recipe

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Fun Fig Facts

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We love so many things about figs including enjoying them fresh, dicing them into oatmeal, topping pizzas with them and slicing them with savory cheese. But we also love these

Top Ten Fun Facts About Figs

1. Figs are actually a flower and not a fruit.
2. In ancient Greece, figs were regarded with such esteem that laws were created forbidding the export of the best quality figs.
3. Fig trees have no blossoms on their branches.
4. Fig puree can be used to replace fat in baked goods.
5. Fossil records date figs back to between 9400-9200 B.C.
6. Figs are harvested according to nature’s clock, fully ripened and partially dried on the tree.
7. Figs are high in fiber and a great source of potassium. They’re also rich in nutrients like vitamin K.
8. They’re considered a part of the mulberry family.
9. Figs made their first commercial US product appearance with the introduction of Fig Newtons cookies in 1892.
10. Figs are known as the “fruit of the gods”.

Summer Hours Begin May 19th

SummerHours

Chile Acres Market Tacos

Taco Throw Down By Celia Petersen (Chile Acres)

You may know Celia for her hard work as a local farmer and her varieties of cheeses, duck eggs, gluten free goodies, soaps and hand woven textiles.  Celia has been at the Market since the very first one back in February of 2005!   So.. she definitely knows the Market well and made some mean Market Tacos for our Taco Throwdown!

You can read more about Celia here in this Vendor Profile: Chile Acres.

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Phoenix Public Maket Tacos

Market Shopping List:
Los Muertos Salsa – One Container of LMS Caviar
Carefree Spice Co – Green Chile Spice Blend
Maya’s Farm – Salad greens, finely chopped
Willy’s Tomato & Chile – One Guac Salsa
Fluffy Vegans – Kale Crunchies
YoBro – Microgreens
Chile Acres – Green Chile Goat Cheese
Abby Lee Farms – Two Tomatoes, chopped
Crooked Sky Farm – Two Onions, chopped
Tortirrikas – 12 Corn Tortillas
OHSO Distillery – Vodka (lime or mango flavored)
Limes for juice

Read the full story »

Taco Throwdown!

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We are challenging you, our Loyal Local friends, to a Taco Throw Down.

  1. Shop at the Market
  2. Create a Taco Recipe featuring market ingredients.
  3. Share photos of your tacos and your recipe.

Please e-mail submissions to openair@phxpublicmarket.com

  • Subject Line: TACO THROWDOWN
  • Submissions should include:
    • Name, Phone Number, Recipe, Photos of Tacos

Rules:

Read the full story »

Shout-Out to Our Volunteers

We want to take a moment and acknowledge the humans who dedicate their Saturdays at the Market. Whether it’s once a week or once a month, our volunteers make the Market a special experience each and every week.  It takes a lot of elbow grease to create a smooth, consistent experience every Saturday and we rely heavily on volunteer help!

Our volunteers greet each market-goer with enthusiasm and warmth as they pass through our endearing alley entrance.

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They sweep up with a smile, ensuring that not only our lot and event space is tidy, but that the whole neighborhood is looking its best.

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They take ownership of fun programs, such as the Market Sprouts booth, to make our market well-rounded.

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They represent the market, getting to know the vendors and products, navigating the aisles and directing lost market-goers like it’s truly home.

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They make trips out to farms and commercial kitchens and write up blog posts – on top of their full-time job’s workload – so that we can educate our customers about the heart and process behind the haul. [See Marlys’ great work here]

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They assist vendors and special guests, acting quickly to support market programs and shoppers.

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They are accountants, retired elementary school teachers, high school students, and writers. They come to the market as reprieve from daily life, seeking the familiar smiling faces (and pastries) that will get them through the next 6 days until Saturday rolls around again. They come to the market to be part of something bigger than their bubble, to make an impact and help the community thrive and grow.

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Make your Saturdays something to seriously look forward to – become a market volunteer! There are many positions to fill and we can always use extra hands. We’ll see you soon (in an orange apron)…

APPLY HERE

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A Shout-out to our Growers

Between the weather, the culture and the urban sprawl, being a grower in Phoenix, Arizona is no easy feat. We want to take a moment to recognize the humans that cultivate and tend to the land which grows the food you take home each and every Saturday.

They wake up long before dawn to pack up the goods and display them on tables with labels and a smile.

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They spend hours in the sun on their land, monitoring irrigation, tilling plots, harvesting just-ripened vegetables, and mitigating the strange Sonoran weather conditions.

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They invest their savings in point-of-sales systems, vendor fees, organic certification, and infrastructure construction.

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They are constantly learning and seeking new ways to make their systems work efficiently, get a better yield, and have the best quality product possible–building on generations of skill and expertise.

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They bring the whole family to the market, keeping the farm going for generations and maintaining a farm-to-table culture throughout all age groups.

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They work together, work with their community, and depend on farmers markets to make their hard work truly mean something.

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They provide education and inspiration when it comes to use of the product, helping market-goers try new things and get the nutrition they need.

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They form relationships with local businesses, bringing local produce to chefs and food-lovers all over the valley.

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They encourage us to grow our own food by bringing plant starters and years of know-how.

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They hold farm days and workshops that bring us into their operation and show us the reality of urban agriculture.

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They are families, bands of friends, and bundles of passionate agriculture nerds who look forward to putting in a full day of work in the middle of the city while most people are starting their weekend.

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They don’t cut corners with pesticides or detrimental GMOs, because they know the true value of growing their own food.

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Join us this Saturday for a tribute to our growers at MEET YOUR COMMUNITY: GROWERS EDITION! There will be workshops all day as well as a coffee chat hour from 8am-9am. Network, ask questions and get feedback, or simply shake the hands of your neighbor the farmer!