Double Your Impact + Help Us Grow

Our organization is teaming up with Jack Johnson on his 2018 Tour and All At Once, a social action network connecting nonprofits with people who want to become active in their local and world community. All At Once comes to life online at www.AllAtOnce.org and at the Jack Johnson concerts where you can get educated, get inspired, and connect face-to-face with us and other local and national non-profits.

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Help us raise funds!  Jack Johnson’s charity is matching donations contributed to us at the show or directly to our organization until September 15, 2018, up to a total of $2500.  Help us raise funds!  Make a contribution and your money will be doubled by the Johnson Ohana Foundation!

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Summer Season

What's In Season_Spring

Vendor Feature: Proof Bread

Jon Przybyl didn’t want to imagine a world without Proof Bread. So, when he heard last June that owner Jared Allen was closing up shop and moving out of state, Jon bought the bakery and spent the few weeks before Jared’s move baking by his side.

Jon moves baked loaves of sourdough from the oven to cooling racks

“It wasn’t only me that would have been devastated to see Proof go away,” he said.

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30 Things to do with Peaches

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It’s peach season and we couldn’t be more excited.  The peach, which originated in China about 4,000 years ago are the perfect sweet treat for summer.  With 2.6 grams of fiber, 1.5 grams of protein, no fat or cholesterol and only 68 calories, a peach gives you a nutrient-dense snack that will fill you up. In addition to peaches are loaded with vitamins and may protect you from heart disease and diabetes.  We’re sharing 30 Things to do with Peaches this season!

1. Peach lemonade
2. Peach salsa
3. Peach butter
4. Peach ice cream
5. Peach pancakes
6. Grilled peaches
7. Curried peach sauce
8. Peach cobbler
9. Peach chipotle BBQ sauce
10. Peach spinach salad
11. Peach fruit leather
12. Peach preserves
13. Peach muffins
14. Dehydrated peaches
15. Canned peaches

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Vendor Feature: SarahBea Un-granola

Use it to top yoghurt, with milk for breakfast, or on its own for a snack. Grab a bar for a burst of hiking or biking energy or share it among your trail buddies broken into crumbles. This sounds like granola, except it’s not. This is “ungranola.”

Sarah Dunlop opens a box of pecans to go into her ungranola

Made with mainly a mix of nuts and seeds, Sarah Bea’s ungranola includes no grains, gluten, or dairy. Sarah Dunlop experimented with creating her recipe in 2015 when she and her daughter were trying the Paleo Diet, which does not allow eating grains or dairy. Sarah tried store-bought grain-free granolas, but couldn’t find any she really liked. So, she created her own.

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We stand for refugee success

At the Open Air Market at Phoenix Public Market, we’re all about helping our community. We help farmers and local businesses get their products to the masses and we help the people of our local community by providing a place where they can easily access those local farmers and businesses to support them. As a nonprofit organization ourselves, we’d like to take a moment to highlight another nonprofit organization we work with that’s making an incredible impact right here in our community as well as around the globe.

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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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