Locally Sourced + Market Approved

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One of our favorite things at the Market is the fact we get to meet the growers and producers, ask questions and learn how our foods and products are grown and made.  Traceability is important, we should know where our food comes from just the same we like to know it’s organic.  We should be able to see and understand the food chain and what we’re buying and consuming.

Look our new for the Locally Sourced badge at the Market! 

Vendors offering products featuring more than 50% locally-sourced ingredients are being awarded “Phoenix Public Market Approved” badges.  In addition to the nutritional and health benefits, choosing these products keeps even more money in the local economy, leading to a healthier sustainable community.

We have power as consumers and where we choose to use our spending power makes an impact! When you choose to shop local you support.

We love sharing all of the wonderful reasons shopping local is so valuable to our community! Want to read more?  Check out these past blog posts: Why Shop Local?
The Importance of Shopping Local Growers and Producers

Vendor Feature: Pour Jo Coffee

Pour Jo Coffee – Rich in Coffee and Family

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David Martinez doesn’t care if you order a straight double shot of espresso or a large latte with whole milk and extra sweetener. He wants you to have your drink the way you want it.

“If you can make someone’s drink and make their day with that drink,” he said, “then everything else really is irrelevant. If they like a whole lot of foam, no foam at all, 12 sugar packets, whatever, then that’s the right way.”

David and his wife, Frances Martinez, started Pour Jo Coffee, a full cafe on a food truck, about three years ago. After working as a mechanic for years, David started to look for a different line of work: he was experiencing back pain that he knew numbered his days in an automotive career and he wanted to spend more time with his family. Frances’ love for coffee inspired their business plan.

Once the Phoenix couple decided to work towards a coffee business, David tried to immerse himself in the area’s coffee culture. That usually meant dropping by local coffeehouses or cafes in the greasy work clothes he wore as an auto technician.

“We would just get looked at,” he said. People would question his orders, assuming he didn’t understand what he was ordering. “I’m trying to grow my coffee experience and I ran into a lot of people who gave me a hard time about not knowing coffee.”

David used those experiences to educate himself even more about coffee, but doesn’t want his customers at Pour Jo to ever feel the way he did then. The name of the business, in fact, came out of a conversation about how he was seeking a quality coffee for just a “poor joe like me,” he said.

The Pour Jo baristas are glad to educate customers about their coffee and what different espresso drinks are, but they mostly want to serve the drink each person wants, no matter what some coffee etiquette may say.

The Pour Jo crew includes David and Frances and a handful of close friends and family. At the Phoenix Public Market on Saturday mornings, customers will usually see Frances’ sister, Christina Chavez, and Frances and Christina’s brother (and David’s best friend since elementary school), Kevin “Kev” Healy. You’ll recognize David when ordering your coffee by his handlebar mustache, the inspiration for Pour Jo’s logo.

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Prepare for Citrusocolypse

It’s every Arizonan’s duty to be able to recite the 5 C’s like the ABC’s: Cotton, Copper, Cattle, Climate, and CITRUS!

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In the early years of Arizona’s history, citrus was a major player in the fate of Arizona’s economy. Citrus was brought over to the Southwest in the 18th century by Spanish settlers. As grapefruit in particular gained popularity during the 1930s, more than 1 million crates of grapefruits were produced by our state in the year of 1935.

The industry flocked to Arizona, landing mainly in the Arcadia and Mesa areas, where many groves are landmarks for historic neighborhoods. The sprawl of these neighborhoods and urban areas in general encroaching on farmland is largely why orchards declined heavily in the 1990s.

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Our warm and sunny climate creates a perfect incubator for sweet, juicy citrus of many varieties. Today, shoppers at Phoenix Public Market can find tangelos, kumquats, ruby reds, and so much more in overwhelming abundance at every grower’s stand. The ubiquity of citrus in our Phoenician lives can make the fruit mundane and cumbersome, but there are plenty of ways to enjoy it and reap the nutritional benefits–it’s time to get creative!

Read on for 4 ways get excited about our prolonged and plentiful citrus season…

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13 years ago…

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The Phoenix Public Market is about to complete its 13th year of operation.  It was a dream envisioned by Cindy Gentry, an urban center-point where farmers and local businesses who did not have stores or big contracts could bring their products to the people of Arizona.

The idea was to create a non-profit market that champions Arizona products made by people who wanted to build their own business.  After much hard work by Cindy, that dream began on a rainy Saturday in February 2005.  About 14 vendors and a few more customers showed up the first day, along with then Mayor Phil Gordon and Councilman Michael Johnson, two of the earliest supporters, who rang the bell to get the day started.

Not only did it rain that first day, but the second day as well.  However, Cindy with all the vendors and volunteers kept the faith and just kept plugging along.  That faith and perseverance shown by everyone involved led to the ongoing growth in customers, vendors, and sales. Now, most Saturdays, there are 80+ vendors and 1,500+ customers.  The Phoenix Public Market has become a bedrock in Downtown Phoenix for people who come from the surrounding neighborhoods and often more than 20 miles away.

THANK YOU to everyone for supporting the Phoenix Public Market and your local community!

Market Recipe: Orange Glazed Radish

“Made From Scratch Makes a Difference”

Kari Snodgrass first tried making some body care products when she was in high school, after her sensitive skin reacted to products bought in stores. It wasn’t until several years later when she considered turning it into a business.

“I didn’t even know you could make your own soap,” she said about her high school experiment.
Just cut soap bars

Now, Kari works full time running Studio 11 Soap, a soap and body care business, that primarily sells at the Phoenix Public Market.

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The stakes are high this Super Bowl Sunday…

Burger Throw Down

Phoenix Public Market is challenging customers and Loyal Local friends to a Burger Throwdown. Think you have what it takes to go down in glory with savory success?

To win, all you have to do is…

  1. Shop for key ingredients at the Market
  2. Create a Burger Recipe featuring those ingredients that is unique and irresistible
  3. Share photos of your process and final product

Please e-mail submissions to openair@phxpublicmarket.com

  • Subject Line: BURGER THROWDOWN
  • Submissions should include:
    • Name, Phone Number, Recipe, Photos of burgers
  • Pictures of the fun you have crafting your submission are a major bonus!

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Plastic Bag Recycling

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You can now recycle your plastic bags at the Phoenix Public Market! Find our plastic bag collection bin near the Information Booth. Feel free to drop off clean and dry plastic films such as: Grocery/carryout bags, newspaper delivery bags, dry cleaning bags and department store bags.

Those plastic grocery bags can have more than one life when you place them in the recycling bin. Shoppers can reuse bags while shopping at the Market. In addition, plastic bags can be recycled into new materials. The process involves chipping the bags into pellets. While pellets can then be reprocessed into new bags, they will most likely be shipped to companies to be manufactured into plastic lumber.

Prepare your bags for recycling:

  1. Remove anything inside the bags, such as receipts, stickers or crumbs. All these items will contaminate your bag load.
  2. Keep a bag collection bin in your house, such as one big garbage bag for all bags. Since they compact easily, you should be able to fit 50 to 100 plastic bags in one garbage bags.

Do your part to reduce and reuse waste in our community.
Help facilitate consumer choice while reducing environmental contamination!  You can also find wonderful Market bags to purchase at the Market and use week after week to fill with your favorite Market goodies!

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Crop of the Moment: Bok Choy

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A staple in Asian cooking, this round-leafed vegetable may be less familiar to American cooks. Here’s what you need to know — including what its name means, how to wash it, and how to use it.

1. Bok Choy’s Name
Bok choy is sometimes referred to as white cabbage, not to be confused with Napa cabbage, which is also a type of Chinese cabbage. There are many kinds of bok choy that vary in color, taste, and size, including tah tsai and joi choi. You might also find bok choy spelled pak choi, bok choi, or pak choy.

2. Its Plant Family
Bok choy might look a lot like celery, but it’s a member of the cabbage family.

3. History
The Chinese have been cultivating the vegetable for more than 5,000 years.

4. Where It’s Grown
Although the veggie is still grown in China, bok choy is now also harvested in America and parts of Canada.

5. Cooking It
Bok choy, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw. Try this delicious and easy recipe from Bon Appetit

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Is Phoenix ready for Phoestivus

Next week, the cast of characters that complete the downtown Phoenix holiday scene are coming together to create the 8th annual PHOESTIVUS CELEBRATION!

We’ll welcome Phreddie the Yeti

Hipster Santa

The Bookman’s gift-wrapping elves

phestive entertainment on the KJZZ Soundbite Stage

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We’ll experience the wrath of Arizona Storytellers with the annual airing of Phoenician grievances

The Pheats of Strength hammer

And the magic of real(ish) reindeer born and bred in Phoenix

All alongside your favorite Phoenix artisans, so you can do your part in our local economy and fight the commercialism of the holidays!

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