Your Guide to Leafy Greens

Guide to Greens
With so many fresh leafy greens this time of year, we’re helping you navigate the market with your Guide to Leafy Greens. Discover the different varieties you can shop, best practices for storing greens and easy recipe suggestions. Click to download or pick up your guide Saturday at the Market. Read the full story »

Thanksgiving Recipes


Thanksgiving is a time to be thankful for all that we have and an opportunity to share a meal with those we cherish. This holiday, serve up dishes that are fresh with ingredients produced or made right here in Arizona. Stock up on all your meal prep needs during our Thanksgiving Market.

Thanksgiving Recipes

Brass Bubbles Cocktail

4oz. Sonoita Vineyards Sparkling Brut
1.5oz Iconic Cascara Vanilla
.5oz Shrubwell Plum Date Rosemary Shrub

Combine all in a wine glass with ice
Stir gently
Garnish with rosemary and plum

Jewel Roasted Vegetables
Chorizo Cornbread Stuffing (Recipe by Danica @stuffedandchuffed)

1 pkg. cornbread mix, enough to fill an 8″ square pan
1 loaf of sturdy bread, such as ciabatta
1lb. The Proper Beast™ Mexican chorizo
2 celery sticks, diced
1 onion, diced
2 c. chicken broth
2 large eggs
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. salt
1 tsp. fresh ground pepper

Prepare cornbread as directed.
Once cooled slice cornbread and loaf bread into 1/2″ cubes. Place cubes in a bag and leave the bag open to dry out the bread for at least a day.
Brown the Mexican chorizo in a pan over medium-high heat. Remove sausage with a slotted spoon, leaving the fat in pan. Set aside.
Saute onion and celery in sausage fat until soft and slightly browned.
Combine dried bread, sausage, onion, and celery in a large bowl.
In a separate bowl, whisk together chicken broth, eggs, sage, thyme, salt, and pepper.
Slowly pour broth mixture into bread mixture, mixing often to ensure even distribution and prevent sogginess.
Once ingredients are combined, pour into a buttered baking dish and cook at 350°F for 30–40 minutes.

Other Meal Essentials

Olive Oil (Hatun Olive Oils)
Bread (Arizona Bread Co, Noble Bread, Proof Bread)
Seasonings (The Fig & The Knife, AZ Gardens A-Z)
Pies (One More Bite Bakery)

How To Make Prickly Pear Jam

This year make your own gifts for friends and family.  Homemade prickly pear jam paired with fresh market bread is the perfect hostess gift this season.  ⁠

Market Recipe: Chermoula Sauce


Shopping for Your Sedar


A special meal calls for special ingredients.  Seder, which translates to “order,” is a ritual feast that marks the beginning of Passover.  Multiple generations and close friends gather around a table decorated with the finest tableware.  During the dinner, families tell the story of the Jews Exodus from Egypt, discuss the meaning of the story, drink wine, eat matzo and observe other symbolic traditions.

Sedar Shopping:  Fill your sedar with fresh ingredients and full flavors.  Add leafy greens, fresh herbs, root vegetables, specialty salts, plenty of citrus, free range eggs, local honey and dried fruits to your shopping list.  Don’t forget to pick up fresh flowers!

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Ten Fun Facts About Cabbage

Fresh Local Organic Vegetable at Farmers Market

“Cabbage is humble, but worthy of the greatest respect” the great Alice Waters has written
(Don’t miss her talk this month – details below**)

Check out our Guide To Leafy Greens and get inspired to cook up Corned Beef and Cabbage this weekend.

Ten Fun Facts About Cabbage… yes, cabbage!
1. Cabbage is one of our oldest known vegetables.
It has been cultivated for longer than almost any other vegetable on record. To be precise, more than 6,000 years! It originated in Northern China, sometime around 4,000 B.C.
2. The first cabbage in America was brought by French explorer Jacques Cartier on his 3rd voyage (1541).
3. Cabbage belongs to the Cruciferae family of vegetables, along with broccoli, collards, kale, and Brussels sprouts.
4. Today, China is the largest producer of cabbage, followed by India and Russia.

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Rockin’ Root Veggies


The Winter Market is filled with fresh produce right from the farm.  What’s in season?  Sweet citrus, leafy greens and tons of root veggies!  Because root vegetables grow underground, they absorb a great amount of nutrients from the soil and a smart choice full of flavor. Not sure how to cook a turnip? Wondering what to do with a parsnip?  This week try one of these recipes.

RadishOrange Glazed Radishes
CarrotsCarrot Soup
Don’t forget to use up those carrot tops.  Try making our Carrot Top Pesto.
Turnips –  Buttered Mashed Turnips
Parsnips –  Honey Roasted Parsnips
BeetsBeet and Turnip Gratin


Farmers Market Fresh Eggs Are No Yolk!


Have questions about the differences between store-bought versus farmers market fresh eggs?

Wondering what’s better, cage-free versus free-range?

We’re here to help you navigate your choices when buying eggs.

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Recipe: Cuban Black Bean Chili

Cuban Black Bean Chili_5412

Read More for The Fig and The Knife Recipe

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Recipe: Meet Your Vegan Community


Click Image For Recipe


Join us at the Market to explore all of the delicious vegan treats offered from our variety of vendors.

Read more to discover our top ten vegan finds you don’t want to miss!

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