10th Annual Phoestivus

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Five Reasons To Give


Donate in honor of GivingTuesday, help support our programs at the weekly farmers market. From fresh foods to free workshops for the whole family, your donation has a real impact on building a healthy community.

Even small donations can have big effects, we encourage you to show you support however you can.

Kick-off the holiday giving season and inspire the people around us to collaborate in improving our local community. Five reasons to donate. Share the causes you care about and tag #unselfie


Giving Tuesday | December 3rd


Giving Tuesday | Tuesday, December 3, 2019 | DONATE NOW

Giving Tuesday is a global generosity movement unleashing the power of people and organizations to transform their communities and the world on December 3rd.  It inspires people to give generously to nonprofits making our state stronger, creating a thriving community for all.

Phoenix Public Market, a year-round, weekly farmers market in downtown Phoenix is a program of 501c3 organization Community Food Connections. Community Food Connections mission is to create a community gathering place by supporting small farmers and businesses that strengthen sustainable food systems and produce healthy products for the local community. We place an emphasis on supporting local produce, products, and ingredients.

Give Dollars

Give back in impactful ways to the organizations and causes you support. Donate in honor of GivingTuesday.  Kick-off the holiday giving season and inspire the people around us to collaborate in improving our local community.

Give Time

By volunteering at the market on Saturdays, you can give something back, make a difference to the people around you, develop new skills, and learn more about issues affecting your community. The right volunteer opportunity can help you reduce stress, find friends, and even advance your career. Volunteer for Phoestivus December 12th and 19th!

Give Goods

We’re hosting a FUNDrive at the market on December 7th. Clean out your closets and help the farmers market! Whether you’ve been watching Marie Kondo tidy up, or determined to divert waste this season – get inspired to bring donations to the market. We’re collecting your gently used clothing, linens, and soft accessories for our FUNDrive.

Give Voice

When we share our generosity, we inspire others to give back too. Share how and why you’re giving back on GivingTuesday by posting your #UNselfie on social media. Tag @phxpublicmarket #lettucematdowntown By lending your voice to advocate for the causes and issues we care about, we can all be activists who affect the kind of change that makes our world a better place.

How does my donation make an impact?

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Crop of the Week: Carrots

1. The carrot originated some 5000 years ago in Middle Asia around Afghanistan, and slowly spread into the Mediterranean area.
2. The first carrots were white, purple, red, yellow, green and black – not orange.
3. Carrots were first grown as a medicine not a food.
4. Researchers at the USDA found that those who consumed 2 carrots a day were able to lower their cholesterol levels about 20 percent due to a soluble fiber found in carrots called calcium pectate.

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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)

Let’s Give Thanks + Let’s Shop Local

Spread the word this holiday season… Friends Don’t Let Friends Shop Chain Stores
Let’s Give Thanks + Shop Local this season!
We have the perfect farmers Market Menu ready for you to shop this Saturday.
Check out some of our Market recipes…

Ways to Shop at the Farmers Market

Fall is in the air! Whether the weather is cold or not, the crops and harvesting is rising to action and so should you! Here are some ways to shop at your local Downtown Phoenix Farmers Market. Also do not be discourage, because Downtown Phoenix Farmers Market partnered with Pinnacle Prevention to provide a program called Double Up Bucks. Do not hesitate, because if you are also on a regular budget all you need is 20$

An overview of what the Downtown Phoenix Farmers Market has, there are fresh produce harvested by the following farms: Arizona Gardens, Blue Sky Organic Farms, Community Exchange Table offers certain vegetables and fruits, Crooked Sky Farms, Horny Toads, IRC (Al Hamka), Pickled Perfections, Southwest Mushroom and Steadfast Farms. Amongst going into the winter season, not only are fruits and vegetables seasonal, but so are certain artisan vendors and prepared food fall into this category as well.

Fall/Winter Season
Keep an eye out for these vegetables and fruits:




Bell Peppers


Brussels Sprouts




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Pheast With Us!


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10 Tips to Reduce Your Waste This Holiday Season

All month we are celebrating reducing our waste. We have created a list of things for you to keep in mind going into the holiday season. However you choose to be spending the next few months, the festive spirit is in the air. With holiday gatherings and celebrations coming into focus there are many opportunities to reduce your environmental footprint. Here are 10 tips to help you do the holidays greener. 

1. Shopping local: 

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Thoughtful gifts bought locally have true value and decrease your carbon footprint. Eating local produce not only reduces your footprint but it gives you a better sense of community and knowing who and where your food is coming from. https://www.localfirstaz.com/10-reasons-to-buy-local

2. Preserving produce so it doesn’t spoil: 

Canva - Pickled Cucumbers and Tomatoes in Glass Jars

Plan out your grocery list for what you need, use ice on your way home from the store to ensure lettuce and perishables don’t go to waste. Eat your leftovers, or freeze them along with many produce items that you can’t eat fast enough. On November 9th come down and learn how to preserve produce at the market with, “Fermenting with Garden Goddess”

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Recipe Box: Cooking Up Spaghetti Squash


November is here and so is winter squash.  Spaghetti Squash is a great way to introduce more vegetables into your diet.  This vegetable is full of calcium, iron, vitamin B and potassium making it a good choice for people with high blood pressure.  ⁠Swap out traditional pasta and try our five favorite recipes below.  Intimidated to shop and prepare this vegetable? Love and Lemon has your guide to cooking spaghetti squash.

What’s In Season November: Arugula, Basil, Beets, Bok Choy, Broccoli, Carrots, Dates, Green onion/scallions, Herbs, Limes, Lettuce, Pumpkins, Radishes, Spinach, Squash (winter), Tomatoes, Turnips⁠

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