Taste of the Market: Thai Pizza

Thai Pizza

Burger Throwdown Winning Recipe

Winning Burger Throwdown Recipe!!
KimSlaw Black Garlic Burgers

Created by: Ric Carrillo + John P Kraft

Featuring Carefree Spice Company Spices and The Proper Beast Sausages

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The Perfect Pesto

Pesto

The Power of Purslane

PurslaneFeaturePurslane — also known as duckweed, fatweed, pursley, pussley, verdolagas and wild portulaca — is the most frequently reported “weed” species in the world. It can grow anywhere that has at least a two-month growing season, but little is known in North American kitchens about this delicious and nutritious food.

Purslane is somewhat crunchy and has a slight lemony taste. Some people liken it to watercress or spinach, and it can substitute for spinach in many recipes. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried. Purslane’s high level of pectin (known to lower cholesterol) thickens soups and stews.

Here’s a few good reasons to eat this power packed food:

  • This wonderful green leafy vegetable is very low in calories and fats; nonetheless, it is rich in dietary fiber, vitamins, and minerals.
  • High in Vitamin E and an essential omega-3 fatty acids, in fact it provides provides six times more vitamin E than spinach.
  • Purlane provides seven times more beta carotene than carrots.
  • It is an excellent source of Vitamin-A, one of the highest among green leafy vegetables.
  • Purslane is also a rich source of vitamin-C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.
  • Furthermore, present in purslane are two types of betalain alkaloid pigments, which are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.

 

Produce of the Week: Cucumbers

Cucumber

Even though long, dark green, smooth-skinned garden cucumbers are familiar vegetables in the produce sections of most groceries, cucumbers actually come in a wide variety of colors, sizes, shapes and textures. You’ll find white, yellow, and even orange-colored cucumbers, and they may be short, slightly oval, or even round in shape. Their skins can be smooth and thin, or thick and rough. In a technical sense, cucumbers are actually fruits, not vegetables. But we’ve become accustomed to thinking and referring to cucumbers as vegetables. Cucumbers have not received as much press as other vegetables in terms of health benefits, but this widely cultivated food provides us with a unique combination of nutrients.

Lemon Cucumbers: Don’t be fooled by this heirloom’s unusual shape-these bright yellow balls are excellent for salads and pickling. They have a clean, crisp taste and are never bitter. Lemon cucumber does not have a lemon taste, only color.  Round and yellow, this tennis ball-sized cucumber is a perfect serving for one or two people. It is believed to have been introduced to the US in the late 1800s. 

Armenian Cucumbers: The skin is very thin, light green, and bumpless. It has no bitterness and the fruit is almost always used without peeling. The Armenian cucumber grows approximately 30 to 36 inches long.  You can find them grown quite thick or long and lean.  They’re delicious for slicing and snacking or in salads and other dishes.

Persian Cucumbers:  Persian cucumbers, belong to the burpless category of cucumbers, named as such because these cucumbers are milder and contain little or no cucurbitacin, a compound that makes for a bitter taste and often causes the burping reflex after consumption.  They are usually small, have soft tiny seeds, thin skin that is easy to chew and a very mild almost sweet taste.  They tend to have a soft crunch which makes them ideal for pickling and slicing.

Storage: If you’ll use cucumbers within a few days, store at room temperature. Exposing cucumbers to temperatures below 50º F can hasten decay. If you must refrigerate cucumbers, wrap them in a dry paper towel and slip into a loosely closed plastic bag. Store them in a warmer part of the fridge and for best flavor and quality.

Taste of the Market: Cucumber Soup

Cucumbersoup

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Taste of the Market

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5 Things You Didn’t Know About Duck Eggs

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Duck Eggs vs Chicken Eggs
Though chicken eggs are the most commonly used, duck eggs are still catching on as effective alternatives. However, much less is known about duck eggs, compared to chicken eggs.

1. Duck Eggs Are Larger Than Chicken Eggs
Duck eggs are quite large compared to chicken eggs, which makes them easily distinguishable.The large size of the duck egg gives it a larger yolk to white ratio than a chicken egg. So if you want more yolk, duck eggs are what you should go for. With the larger size, you definitely get more for your money, compared to a chicken egg.

2. Duck Eggs Stay Fresher Longer
Duck egg’s shell is a lot tougher than a normal chicken egg’s shell. Though that makes them a lot more difficult to crack, it is also supposed to provide them with a considerably longer shelf life.

3. Duck Eggs Have More Nutrition Thank Chicken Eggs
A duck egg will provide about 185 KCal of energy, compared to 149 KCal of energy provided by a chicken egg. Both types of eggs, match each other in terms of carbohydrate content, while the protein content is slightly higher in the duck eggs compared to chicken eggs. The mineral content of duck eggs is very similar. Same is the case with vitamin content in both of them. The vitamin content too is similar, but duck eggs have a higher amount of each one of them, which includes thiamin, niacin, riboflavin, pantothenic acid, folate, vitamin B6, vitamin D, vitamin E, vitamin A, vitamin B12 and retinol. Duck eggs are a good choice nutritionally. The only minus point that duck eggs have higher cholesterol content, compared to chicken eggs.  People who are looking for a high protein diet, can avoid eating the yolk, while profiting from the protein laden egg white.

4. Bakers and Gourmet Chefs Prefer Duck Eggs to Chicken Eggs & Utility
Most expert bakers report that using duck eggs makes their cakes rise higher and provides them with excellent taste due to their high fat content. Duck eggs provide a taste that is different and tastier than chicken eggs according to most users. Individual tastes might vary, so it is best if you try one out to decide! Everything that you do with a chicken egg, can be done with a duck egg. That includes scrambling them, poaching and baking. As the water content in duck eggs is lesser than chicken eggs, you need to be careful not to overcook them, which has a tendency to make them rubbery. The variation in water content also makes the duck egg white harder to whip, but they are worth the effort. Salted ducks eggs are a popular Chinese recipe, that you might want to try out. There are plenty of duck egg recipes that you can make!

5. Allergic To Chicken Eggs? You Might Not Be Allergic to Duck Eggs.
Roughly 2% of children are allergic to chicken eggs. Thankfully, 70 percent of kids who are allergic to chicken eggs outgrow the condition by the age of 16. Considering there are about 320 million people in the US, that’s still a lot of people who can’t eat chicken eggs. If you or your children are allergic to chicken eggs, you might not necessarily be allergic to duck eggs.

Try this recipe for Garden Shakshuka with Duck Eggs

Duck Eggs

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We’re Hiring

HIRING

Phoenix Public Market is hiring!

The Phoenix Public Market (PPM) is seeking a part-time employee to assist the PPM Open Air Market. Working for the Phoenix Public Market you will be exposed to a variety of community partners and projects focused around local food systems, small businesses, sustainability and nutrition in Phoenix. In addition, you will gain valuable experience in public relations, copywriting, and event programming through hands on experience in an exciting community in downtown Phoenix.

You must be able to work every Saturday morning outdoors at the Market. Applicants must have strong verbal communication skills and basic skills in social media marketing. Candidates are expected to have a professional work ethic and a desire to work within their community. In addition, candidates must be disciplined and self-motivated as they will take the lead on their own projects. Previous experience is not a must to apply.

Again, applicants must be available during the hours of the Phoenix Public Market: Saturdays from 7:30am-1:30pm, with an additional 4 hours of work to be completed outside of the Market. The Open Air Market runs rain or shine. Employees will be expected to assist with market set up and break down of their Information booth, including lifting of chairs, tables, and tents. In addition, employee will meet with Market Manager outside of the Market and be expected to complete small projects.

The position is approximately 10 hours/week and pays $10/hour

For complete details on the position and how to apply click here.
If you are interested in applying for this position as a paid internship for school, click here.