Prescott Farmers Market News and Events

Feb 25

Vendor Applications Now Available! Deadline April 15th!

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From the home page of the Prescott Farmers Market website, go to Market Applications.  Be sure to read the 2014 Rules & Regs before applying.
Feb 22

Prescott Farmers Market opens May 10th, 2014!

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Been missing your farmers?  Need a dose of bok choy?  

The Prescott Farmers Market opens May 10th, 2014, in the Yavapai College Parking Lot "D" - follow the main entrance from Sheldon Street around and you'll see us on the right. Your favorite vendors will be there bright and early every Saturday, 7:30 until noon, from May 10th-October 25th.

Chino Valley market starts June 5th and runs through October 25th, 2014.   Find us in the Walgreens parking lot on Hwy 89, across from the Safeway, every Thursday of the season 3pm-6pm.

May 10

Prescott Farmers Market opens this Saturday!

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Join us for opening day at the Prescott Farmers Market! Featuring music from Jonathan Best and our annual Paint a Pot for Mother's Day hosted by Mountain Oak School. Pick up your spring veggies and say hi to your favorite vendors. May 11 7:30am-noon! See you at the market!
Apr 17

introducing new Managing Director

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The Prescott Farmers Market is pleased to announce the hiring of our new Managing Director, Heather Houk. Heather graduated from Prescott College with her B.A. in Agroecology and Community Development and M.A. in Sustainability Education.  Heather comes to us with a long history and familiarity with our local food system, relationships with local farmers and producers, and nonprofit management. Her primary function is to ensure growth and overall success of our Prescott, Chino Valley, and Prescott Valley Farmers Markets, while also overseeing the school gardens and other educational outreach programs.

Heather will replace Erin Lingo, who is moving with her family out of state. Erin has served as the Market Manager for five years, and has successfully grown the markets and implemented the school garden and school donation programs.

The Prescott Farmers Market is a nonprofit farmers cooperative that operates seasonal weekly farmers markets in Prescott, Prescott Valley, and Chino Valley, from May - October. Growers and food producers from Arizona are invited to sell their products at the farmers markets. The recent 501(c)3 status of the Prescott Farmers Market ensures its ongoing responsibility to provide fresh, healthy and local food to the tri-cities, as well as agricultural and nutrition education to producers and the greater community, and funding and curricular support for local school gardens. 

Feb 14

GMO Free Prescott presents Jeffrey Smith

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Is Your Food Safe?
 
GMOs - Genetically Modified Organisms present in 80% of conventional processed food in the U.S.
 
Find out about the health risks of GMOs
 
Free GMO Lecture with GMO expert Jeffrey M. Smith, filmmaker & author
Saturday, Feb 23     7-9pm
Prescott College . Mariposa Room F
 
Information www.gmofreeprescottaz.org
Feb 07

fresh local produce in the CSA Store

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PCCSA Store

 

are you ready for the farmers market to open? did you know you can still support our local farmers and producers?

fresh local produce - straight from the farm

plus Cotton Country Jam, DeCio Pasta, Eagle Honey, Cafe de Dona Ella, and more!

371 Garden St. in Prescott (Prescott College Bookstore & CSA Store) M-F 8am-5pm

 

beets $3/bunch
fennel $3/bunch
kohlrabi $3/bunch
sweet potatoes $3/lb
red and fingerling potatoes $2/lb
grapefruits, Arizona sweet oranges, and lemons $2/lb
swiss chard $2.50/bunch
salad mix $4/bag
grilling onions $2.50/bunch
white onions $2/lb
kabocha squash $1.50/lb
Sonoran white wheatberries $3/bag
dry pinto beans $3/bag

 

 Our produce this week is naturally grown by

Whipstone Farm in Paulden

Crooked Sky Farm in Phoenix

Collier Farm in Paulden

and

the Hawkins' trees in Phoenix

 

Please visit our weekly blog for recipes and more info: http://pccsa.wordpress.com/

and like us on Facebook: https://www.facebook.com/pages/Prescott-Farmers-Market-and-CSA


Contact us:  928/350-1401  pccsa@prescott.edu  371 Garden St. Prescott 86301

 


beet, citrus, fennel and pickled ginger onion salad
adapted from eat relate love blog

  • 1/2 C honey balsamic vinegar
  • 2 T sugar
  • 1 T brown sugar
  • 1 t salt
  • 1 small onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 beet
  • 1 grapefruit, segmented
  • 1 orange, segmented
  • drizzle of olive oil

Combine honey balsamic vinegar and sugar in an airtight jar and add onions. Refrigerate overnight.

Toss fennel, olive oil, brown sugar and salt and spread in even layer on cookie sheet. Roast at 375 degrees for 20 minutes.
 
Boil beet until tender, peel and slice thinly.
 
Plate. Layer in order: beets, oranges/grapefruits, fennel and pickled onion.
Oct 26

Prescott Farmers Market last day of the season!

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Don't miss this weekend's farmers market - it's the last one of the season! Make sure you stock up on winter squash, jam and honey, get your knives sharpened, and make sure you grab some frozen tamales to enjoy this winter!

Plus, it's Customer Appreciation Day! Check out all the exciting things happening this Saturday:

chef demo with Chef Todd, using all farmers market ingredients

live music from Pat Beary

guest art Rae Thiebert

free coffee and pumpkin pie

great market basket raffle

all merchandise on sale!

See you at the Prescott Farmers Market Saturday Oct 27 7:30-noon!

 

Oct 11

mesquite pancake breakfast this Saturday!

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Please join us for a mesquite pancake breakfast this Saturday at the Prescott Farmers Market! We'll be serving beginning at 8am until they're gone - $1/cake with prickly pear syrup and butter!

Mesquite flour is made from ground mesquite pods that grow all over the Southwest. The flour is gluten-free (though our cakes will also have wheat flour in them) and adds a sweet nutty flavor to baked goods. Mesquite is high in calcium, magnesium, potassium, iron and zinc, and the amino acid lysine. Our mesquite pancakes will be completely GMO-free.

Thanks in advance to Slow Food Prescott for flipping cakes and serving! 

We'll also be featuring guest artist Barbara Carrier, and live music from Cat and Chuck and Becky Dalke. See you at the market! 

 veg of the week

black eyed peasVigna unguiculata

This subspecies of the cowpea probably originated in Africa, but cultivated heavily throughout Asia. It reached the southern United States through Virginia in the 1700s, and became a common part of southern cuisine.

Uses: Fresh black-eyed peas do not have to be soaked before cooking, and cook faster than dried. Watch your cooking time – you want them soft to chew but not falling apart.

Great recipe ideas from Wikipedia:

  • Hoppin’ John,” made of black-eyed peas, rice, and pork, is a traditional dish of Southern United States.
  • Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated in Italian salad dressing and chopped garlic, and served cold.
  • In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads.
  • In Vietnam, black-eyed peas are used in a sweet dessert called chè đậu trắng (black-eyed peas and sticky rice with coconut milk).
  • In Greece, Turkey (Börülce salatası), and Cyprus, black-eyed peas are eaten with vegetables, oil, salt, andlemon.[8] in Syria and Lebanon Lobya or green black-eyed-beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper.
  • In the northern part of Colombia, they are used to prepare a fritter called buñuelo. The beans are immersed in water for a few hours to loosen their skins and soften them. The skins are then removed either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or blended, and eggs are added, which produces a soft mix. The mix is fried in hot oil. It makes a nutritious breakfast meal.
  • In Pakistan and northern India, lobia is cooked as daal.
  • In West Africa and the Caribbean, a traditional dish called akkra is made of mashed black-eyed peas to which is added salt, onions and/or peppers. The mixture is then fried.
  • In Brazil’s northeastern state of Bahia, especially in the city of Salvador, black-eyed peas are used in a traditional street food of Nigerian origin called acarajé. The beans are peeled and mashed, and the resulting paste is made into balls and deep fried in dendêAcarajé is typically served split in half and stuffed with vatapácaruru, diced green and red tomatoes, fried sun-dried shrimp and homemade hot sauce.
  • In Indonesia, black-eyed peas are called kacang tunggak or kacang tolo in local language. They are commonly used in curry dishes like sambal goreng, a kind of hot and spicy red curry dish, sayur brongkos, or sayur lodeh.

Nutrition: As with other legumes, black eyed peas are a great source of protein, with three grams of protein in each half cup serving. Beans contain high amounts of soluble fiber, which can help decrease cholesterol levels and therefore prevent heart disease. Soluble fiber also helps diabetics maintain blood sugar levels because it slows the rate of carbohydrate absorption. Black eyed peas are rich in potassium (healthy functioning of cells, tissues and organs), naturally occurring sodium, zinc (cellular metabolism and function, immune system, and protein processing), iron, and vitamin C.

To store: Store fresh black-eyed peas in a bag in the refrigerator. You can also freeze them after boiling for 3 minutes, put into an ice bath, and pack into plastic freezer container or resealable plastic freezer bag.

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black eyed peas and potato curry
adapted from chef in you
serves 2

  • 1 C black eyed peas (cowpeas), soaked overnight
  • 1 onion, chopped
  • 1/2 C tomato puree
  • 1/2 t turmeric
  • 2-3 small potatoes, chopped with skins on
  • 1 t cumin
  • 1 T ginger-garlic paste
  • 1 t garam masala
  • 1 C mix of mint and cilantro (Grind this into paste along with 2-3 chillies. You can add 2-3 T of grated coconut too)
  • Salt to taste
  • 1 bay leaf
  • curry leaves for garnish

Saute cumin seeds in 1/2 tsp oil. Add onions, ginger garlic, salt along with bay leaf and spices.

Add the potatoes, saute them for 2-3 minutes and then add drained black eyed peas.

Add the tomato puree and cook for another 1-2 min.

Add sufficient water to cover the mixture – about 1 to 1-1/2 cups, close the lid and let it cook for 15-20 min.

Once the black eyed peas have been cooked, add the ground paste – cook for another 5 min.

black eyed peas, cucumber, tomato, cilantro salad
adapted from veg web
serves 6

  • 1 1/2 C black eyed peas
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 serrano chille, seeded and diced
  • 1/2 C cilantro, chopped
  • 1 lemon and/or lime
  • salt and pepper

Combine 1.5 cup black eyed peas and 3 cup water w/ pinch of salt. Cover & bring to a boil, reduce to simmer, simmer with lid cracked 15-20 min until tender but with a little bite. Drain and run under cold water.

Combine cucumber, tomato, serrano, cilantro. Salt & Pepper to taste. Add lemon/lime juice. Let sit for at least 20 minutes or longer

* add other veggies, seeds or nuts as desired: avocado, sunflower seeds, slivered almonds are just a couple ideas.

fresh black-eyed peas with bacon and fire-roasted tomatoes
adapted from southern food

  • 1 1/2 lbs fresh black-eyed peas, rinsed, drained
  • 8 to 12 oz bacon, diced
  • 1 1/2 C chopped onion
  • 1 C chopped red and green bell pepper
  • 1/2 C chopped celery
  • 1 clove garlic, minced
  • 1 1/2 C water
  • 1 C fire-roasted tomatoes
  • 1/2 C roasted chiles
  • 1 t chili powder
  • 1 t salt
  • 1/4 t ground black pepper
  • 1/2 t dried leaf oregano

Put rinsed fresh black-eyed peas in a 4 to 6-quart slow cooker.

Cook bacon in a large skillet until softened; add onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 5 to 7 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1 to 2 hours longer. 

Sep 27

this week at the farmers markets 9.27

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this week at the Prescott Valley market: IT'S OUR LAST WEEK!!! Please make sure to stop by and say "thanks" to our loyal farmers! Note: next year this market will switch back to Tuesdays 3-6pm.

Prescott market:

celebrate the coming fall season with guest artist  Maddy Groves

chef demo and cooking techniques with Chef Todd 

live music by Chris Wuehrmann

plus winter squash galore - root veggies - tomatoes - canned goods - tamales - and so much more!

veg of the week

collard greensBrassica oleracea

Collards (from “colewort” – cabbage plant) are a loose-leafed relative of broccoli and cabbage commonly grown in the southern US, Brazil, Portugal, and many parts of Africa.

Uses: The thick, slightly bitter leaves are a staple of southern US cuisine,and are often flavored with smoked, salted meats, diced onions, vinegar, salt and pepper. A traditional New Year’s dish is steamed collards, cornbread, and black-eyed peas – said to ensure wealth in the coming year because the collards resemble money! The collards can also be sliced thin and fermented as a “collard kraut”.

Nutrition: Collards are a good source of vitamin C and soluble fiber, and contain multiple nutrients with potent anti-viral, anti-bacterial, and anti-cancer properties, such as diindolylmethane and sulforaphane.

To store: Collards can be easily stored for 10 days when kept just above freezing at high humidity. Put in a plastic bag in your crisper drawer. 

 

RECIPES.................................................................................................................. 

collard sushi with red pepper and cucumber

adapted from vegan magazine
makes 4 rolls

  • 4 leaves collards
  • 8 T hummus
  • 2 green onions/scallions, chopped
  • 1/2 C cilantro, chopped
  • 1/4 red pepper, cut in thin strips
  • 1/4 small cucumber, cut in thin strips
  • 1/4 C shredded carrots
  • 1/2 -1 lemon and zest

*these ingredients are mere suggestion: use whatever fresh produce you have on hand!

Put about 2 inches of water in a large frying pan and bring to a boil.

Lay the collard green leaves flat, cut off the thick stem at the point where the leaf begins, then pile them on top of each other in the boiling water. Cover and cook for about 30 seconds.

Drain, then lay the leaves flat on a board or counter with the thick part of the stem facing up.

Down the center spine of each collard leaf place a row of about 2 tablespoons hummus, sprinkle with green onions, cilantro and shredded carrots, and place thin red pepper strips and cucumber strips on top (or whatever veggies you are using). Sprinkle generously with lemon juice and lemon zest.

Flip the ends in and gently roll into a sausage shape. With a sharp knife, cut into as many small pieces as possible. Voila!

collard greens with butternut squash and chicken
adapted from the nurtured way
serves 3-4

  • olive oil
  • 2 C butternut squash, chopped
  • 6 cloves of garlic, minced
  • 1 lb chicken
  • 6-8 C collard greens, chopped with stems removed
  • 3 green onions/scallions, thinly sliced
  • A few T of bacon drippings, ghee, or other oil
  • 1 C coconut milk
  • Half of a lemon (optional)

Preheat oven to 350. Prepare a pan and arrange the chicken to bake. Toss the squash and half of the garlic in some olive oil, and place evenly around the chicken. Salt as desired, and bake until done. Chop the chicken (and squash if necessary) into half inch pieces.

In a sauté pan, heat your bacon drippings or oil. Add the remainder of the garlic, and stir until fragrant. Reduce the heat to medium and toss in the onion. Stir until translucent and beginning to caramelize. Mix in the collards and stir until cooked down (a few minutes). Salt to taste, and add in the coconut milk. Return to a boil, then simmer, stirring periodically until the liquid is reduced by half. Add the chicken and squash, add a good squeeze of lemon (if you’d like) and fold in to coat. Let the mixture rest for a few minutes, then serve warm.

marinated collard green salad
adapted from urban organic gardener
makes

  • one bunch collard greens
  • one lemon or a few tablespoons of apple cider vinegar
  • a few slices of onion or scallions
  • dash sea salt
  • one clove garlic
  • t raw honey
  • t olive oil
  • dash of paprika

Dice the onions and put into a small bowl. Squeeze the entire lemon over the onions or cover with apple cider vinegar. Chop up the garlic clove and add to onions. Let it sit on the side for the onions to soak in the lemon/vinegar.

Cut up your collards by placing the leaves on top of each other, roll them up tightly and cut across into ribbons. Place into salad bowl and sprinkle with sea salt. Massage down the collards by hand until they start to wilt down. Put to the side.

Back to the onion/lemon juice: add few drops of olive oil, add 1 teaspoon honey and mix or shake well. Pour marinade over the collards and work it in. Sprinkle on paprika. The collards will start to have a “sauteed-like” texture.

Eat the salad immediately or let it sit to marinate until the flavors are to your taste (the longer it sits the stronger the flavor). 

Sep 13

market update 9.13

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Congratulations to our very own Sarah Wertz (Rabbit Run Farm). Her essay,"When Life Gives you Radishes...Keep Planting" got an honorable mention is the National Farmers Market Coalition essay contest!

Sarah Wertz of Rabbit Run Farm, who sells as Prescott and Flagstaff Farmers Markets:

“I know we are on the right track when one of my favorite customers, an elderly woman named Lola, comes to our booth each week and says loudly, “Oh! Ah!” and “Oh my goodness, you musta been up all night washing!  I don’t see a speck of dirt!  Mmm mmm!”  She turns to another customer and sells our produce with her praise.”
Read When Life Gives you Radishes… Keep Planting!

 

this week at the markets:

Chino Valley market: Thursday 3-6pm

Prescott Valley market: Friday 4-7pm
live music from Cat and Chuck

Prescott market: Saturday 7:30-noon
live music from Patti Cummings and dance performance by Prescott College's Nature and Dance class
guest artist Walker Bidwell

announcement:

Sandor Ellix Katz is coming to Prescott! Sandor is a self-taught fermentation experimentalist and self-described fermentation fetishist and the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003), The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements (Chelsea Green, 2006), and The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (Chelsea Green, 2012, co-authored with Michael Pollan). Sandor has taught hundreds of fermentation workshops around the North America, and soon Prescott will join the list! So…we are looking for local businesses or interested supporters to become sponsors! We need to raise a few hundred dollars for Sandor’s honorarium, and would love all the help we can get! Please contact Allison Jack (allison.jack@prescott.edu) if you’re interested and able to help. Read the Grist interview with Sandor here

recipes:

eggplant with bell pepper, feta and green olives
adapted from epicurious
serves 12

  • Olive oil
  • 1 large eggplant, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles
  • 1 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips
  • 1/2 cup crumbled feta cheese (about 2 ounces)
  • 12 small inner leaves of butter lettuce
  • 10 large green Greek olives, pitted, chopped
  • 1 teaspoon finely chopped fresh oregano

Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add eggplant to skillet, arranging in single layer. Sprinkle eggplant with salt and pepper. Sauté until cooked through, but not browned, about 3 minutes per side. Transfer eggplant to sheet of foil; reserve skillet.

Arrange 1 bell pepper strip atop rounded edge of each eggplant piece, trimming to fit, if necessary. Sprinkle cheese atop eggplant.

*Can be made 2 hours ahead. Let stand at room temperature.

Arrange lettuce leaves on platter. Reheat oil in skillet over medium heat. Place eggplant, cheese side up, into skillet. Cover and cook until cheese softens and begins to melt, about 4 minutes. Place 1 eggplant piece atop each lettuce leaf. Sprinkle each with olives and oregano.

roasted garlic and eggplant soup
adapted from all recipes
serves 8

  • 1 bulb garlic
  • 1/4 teaspoon olive oil
  • 1 (1 1/2 pound) eggplant
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 6 cups chicken or vegetable broth
  • 3/4 cup tomato puree
  • 1 dash cayenne pepper
  • 1 1/4 cups half-and-half
  • 1 teaspoon Worcestershire sauce

Preheat oven to 350 degrees F. Line a baking sheet with foil.

Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.

Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.

Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

eggplant and cucumber salad sandwich
adapted from saveur
serves 4

  • Peel of 1 large yellow onion
  • 4 hard-boiled eggs, peeled
  • 7 tbsp. canola oil
  • 1 1/2 lbs. large eggplant, cut crosswise into 1/4″-thick slices
  • Kosher salt, to taste
  • 2 small cucumbers, unpeeled, finely chopped
  • 1 small tomato, cored and finely chopped
  • 1 small red onion, finely chopped
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. extra-virgin olive oil
  • Freshly ground black pepper
  • 5 tbsp. tahini
  • 1 clove garlic, finely chopped and mashed into a paste with a little salt
  • 4 pitas, warmed
  • Amba (mango relish), for serving (*found in Middle Eastern stores)
  • 1/4 cup packed flat-leaf parsley leaves

Place some tea bags and onion peel in a 4-qt. saucepan with 8 cups water; bring to a boil. Reduce heat to lowest setting, add eggs, and cover; let eggs steep until they’ve darkened in color, about 1 hour.

Meanwhile, heat oil in a 12″ cast- iron skillet over medium-high heat until oil is shimmering. Season eggplant with salt. Working in batches, add eggplant and cook, flipping once, until golden and very soft, 3–4 minutes. Transfer eggplant to paper towels and set aside.

In a small bowl, combine the cucumbers, tomatoes, onions, 1 tbsp. lemon juice, and olive oil; season cucumber salad with salt and pepper and set aside. In a small bowl, combine the remaining lemon juice, tahini, garlic, and 5 tbsp. ice water. Whisk ingredients until creamy and season with salt; set tahini sauce aside.

To serve, slice off the top quarter of the pita breads and spread some of the tahini mixture on the inside of each pita. Put about 7 slices of eggplant into each pita along with one egg. Add some of the cucumber salad, top with some of the amba, and stuff some of the parsley into each pita. Drizzle the top of each sandwich with the remaining tahini sauce.

 

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