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PRESCOTT
FARMERS MARKET NEWSLETTER
***The Newsletter is not being regularly updated. Please check mid-way through the season for the next update.
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Welcome to the 2008 Prescott Farmers Market!
I’m sure you’ll soon discover why this is the premier
farmers market in the state of Arizona. With wonderful weather and
the finest vendors, you won’t have far to go to fill your
market basket every week. This winter we made some exciting changes to the Prescott Farmers Market....we've grown! We are now pleased to offer 3 markets in the tri-city area. We will continue the Saturday morning tradition at Yavapai College 7:30-NOON as well as Wednesdays in Prescott Valley and Thursday in Chino Valley (see home page for more info). The board has spent a busy winter planning but is happy to ffer more opportunity to support local agriculture, our vendors and customers.
Whether a long-time supporter of PFM or a new shopper,
you’ll find a vast assortment of your favorite fruits and
vegetables...all home-grown and many of them organic. In addition,
vendors will be offering fresh-baked pastries and breads, home-made
jellies and jams, specialty soaps, even fresh flowers. And, don’t
miss the Harvest Basket Raffle. Throughout the selling season, watch for special activities and
displays, demonstrations focusing on growing and sowing, and some
teaching demos using products available from our fine vendors. We
are a community organization whose growth and direction is driven
by YOU. We welcome your spirited involvement at all three markets!. If you want to be a part of this Pride of Prescott, feel
free to contact me or any of our board members. May this season
of harvest be the best yet!
Indeed, there is something for everyone
at the Prescott Farmers Market.
Welcome!
The Board of Directors
Meet Our Market Manager
We have a new market manager, expect something to be coming soon from Erin Lingo!
WHAT’S IN
THE MARKET BASKET?
As the market begins, expect to find freshly-made tamales, pastries
and breads. Among vegetables, look for mixed salad greens, like
mesclun, lettuce and arugula. Also, kale, chard, beets, turnips,
radishes, garlic chives, mint and thyme. Later in the season, look
for squash (including zucchini and their blossoms, fennel, apples,
peaches, pears, nectarines and much more. Vendors also will be offering
pickles, freshly-made jams and jellies. And, of course, look for
fresh-cut flowers.
TIME TO TAKE FIVE-PLUS:
Eat 5 – 9 Fruits & Vegetables a Day
(Courtesy of National Cancer Institute)
Results of studies show that most Americans fail to meet the recommended
five (and up to nine) fruit/vegetable servings a day. Think of it...just
five a day. The reason people cite? “High cost” and
“5 servings is too much.” Add to this perception the
hype about fruit and certain vegetables being “high”
in carbs, and it’s no wonder a good portion of the population
is missing out on the natural, healthful fiber, nutrients, antioxidants
and phytochemicals that provide a hedge against alzheimers, colon
cancer and other diseases.
A look at a USDA price analysis of 85 vegetables and 69 kinds of
fruit shows that it would cost consumers 64 cents a day to eat 3
fruit servings and 4 of vegetables (www.ers.usda.gov/data/fruitvegetablescosts).
That’s a lot less than chips, sodas and processed foods.
Facing the “carb quandry?” Cutting back on all carbs
can cause a damaging strain on kidneys. And, the last word is not
in yet on the long-range effect of high-fat protein foods that are
typical in a low-carb diet.
Look at how many fruits/vegetables that are available at the farmers
market fall into the good-carb (slow-digested & slow-burned)
list. Most important, remember: moderation in portions.
Apples, pears Eggplant
Asparagus Escarole, kale
Beans (black, butter, navy Field greens & lettuces
green, soy, kidney) Mushrooms
Bell peppers Onions, radishes, turnips
Bok choy Spinach
Broccoli & Rabe (rapini) Spinach
Cabbage Sweet potatoes*
Chard Zucchini, summer squash
Collard/mustard greens *Eat smaller portions of
Cucumbers tubers & pumpkin
GET TO KNOW LEAFY GREENS
Powerful sources of vitamins A & C, providers of calcium, iron,
fiber and other disease-fighting nutrients, in their natural state
greens are low in calories, free of fat and cholesterol.
Your farmers market vendor will be glad to suggest ways to enjoy
these healthful greens. When selected carefully, their large leaves,
after brief blanching, make wonderful wraps. Tip: Do not cook the
greens in an aluminum pan; it gives them an unpleasant taste. Non-reactive
cookware, such as stainless, glass, nonstick or Corning, are OK.
Collard greens: A variety of cabbage that don’t form a head,
but grow into wide-leaves. Their taste is a cross between cabbage
and kale. Try them simmered in a broth seasoned with garlic, onion,
chile peppers, ginger or curry. Or, saute them in olive oil and
garlic until softened; then cover and braise until cooked but still
bright green. Toss in raisins or pine nuts at the end.
Chard, available with white stalks, red stalks (sometimes called
rhubarb chard) or bright yellow, orange or ruby stalks, has a flavor
similar to beets. Saute, steam or braise, as above.
Arugula, sometimes called rocket or rochetta, is a peppery, pungent
green. Wonderful raw with mixed field greens, or just briefly cooked
as in the warm first-course dish, below.
Kale is at its best now, more tender and sweet than summer growth.
Trim the stems and saute simply in butter or oil, garlic, sliced
onions, salt & pepper. Top with toasted pecans or walnuts if
desired.
Turnip greens, with narrower leaves & paler green than those
of mustard greens, are pleasantly bitter, better cooked than raw.
Mustard’s peppery leaves perk up salads and take on a rich
flavor when lightly steamed or braised.
Spinach, both large leaf and baby spinach, is probably the most
recognizable green. Both are good steamed, sauteed or cooked in
soups. Baby spinach is slightly less bitter and works best in salads,
alone or mixed with salad greens, radicchio, endive, escarole.
FARMSTAND RECIPES
by Peg Rhodes
TURNIP GREENS with ZIP!
4 oz pancetta (Ital. salt-cured bacon) or smoked bacon
1½ cups water
3/4 lb young turnip greens, stems removed*
3/4 tsp sugar
Salt, coarse black pepper
1 fresh hot pepper, or to your taste
(jalapeno, chimaya, poblano, etc)
*You could mix turnip & mustard greens. Rinse well. Cut into
thin shards. Cut pancetta into ½-inch dice. In a large, non-reactive
frypan, cook bacon until crisp. Add water, turnip greens, sugar,
hot pepper (seeded). Reduce heat to medium; cook, covered until
tender, 15-20 min. Season to taste with salt, pepper. 3-4 servings
ARUGULA-SESAME RAVIOLI
10 oz arugula, well rinsed, 1 tsp toasted sesame seed oil
drained 12 mini-ravioli or tortellini
1 tbsp. EV olive oil Salt, pepper to taste
1 or 2 garlic cloves, minced
Cook ravioli or tortellini in boiling salted water according to
package instructions. Meanwhile, in a large nonstick skillet, saute
garlic in oil until golden. Add arugula. Stir to coat; over low-medium
heat-saute just until wilted. Remove from heat. Drain ravioli. Add
to skillet; gently toss to coat. Place on 4 small plates. Top with
sesame seeds & drizzle of oil. 4 first-course servings. Variation:
Serve chilled with a drizzle of soy-ginger dressing (P. Rhodes)
SESAME SPINACH SALAD BUNDLES
1½ lb spinach, stemmed, rinsed
1/4 c. sake or dry white wine
2 tbsp reduced sodium soy sauce
2 tsp sugar
2 tsp Asian (toasted) sesame oil
2 tbsp toasted sesame seeds
Blanch spinach in a little boiling water 1 min. Drain; immerse in
ice water; drain again. In a large bowl, mix sake, soy sauce, sugar,
sesame oil. Squeeze or roll spinach tightly in a kitchen towel to
remove all the water. Place in bowl with dressing; turn to coat.
If making ahead, cover & chill up to 4 hours. Divide spinach
into 6 cylindrical bundles; squeeze tightly to compact leaves. Arrange
bundles on serving plate or small bowls. Spoon dressing over; sprinkle
with sesame seeds. 6 servings (Sunset)
BRAISED ESCAROLE with TWO CHEESES
1 large head (about 1 lb) escarole, rinsed
2 tbsp unsalted butter
Salt, fresh-ground black pepper
Pinch freshly grated nutmeg
3/4 cup fat-skimmed chicken stock
2 med. garlic cloves, minced
2 tbsp fresh-graded Parmesan cheese
4 oz mozzarella cheese, shredded
Preheat oven to 325F. Blanch whole escarole in boiling water 2 min.
Drain well; pat dry. Cut lengthwise from core to top into 4 wedges,
keeping the core & leaves intact. Fold leaves of each wedge
over core; wrap around core to make little bundles. Butter a flame-proof
baking dish. Arrange escarole bundles; season with salt, pepper,
nutmeg. Add stock & garlic. Cover with foil or parchment; bake
in center of oven until soft, about 30 min. Pour juices & garlic
into a small saucepan. Bring to high boil; cook to reduce to 3 tbsp.
Preheat broiler. Drizzle bundles with reduced broth, then cheeses.
Broil until golden, 2 min. 3-4 servings.
PORTOBELLO, PEPPER, CHARD WRAPS for 2*2 large portobello mushroom
Salt, pepper to taste
caps About ½ lb red Swiss chard
1 tbsp olive oil 2 large red bell peppers,
1 tbsp balsamic vinegar roasted, peeled (or bottled)
1 large garlic clove, minced 2 (12") wraps, any flavor
PORTOBELLO, PEPPER, CHARD WRAPS, cont’d): Steam chard in a
little water just until tender and pliable. Slice portobello caps
1/4" thick, crosswise. Heat oil in a large skillet over med-high
heat. Saute garlic with mushrooms 2-3 min. each side. Drizzle with
vinegar; season to taste. Lay wraps on a flat surface. Cover each
with half the cooked chard, peppers, mushrooms. Roll up, cut in
half diagonally. Serve hot or cold. 2 wrap sandwiches (P. Rhodes)
*Recipe may be doubled.
ROASTED HERBED BEETS
with TARRAGON VINAIGRETTE
This recipe calls for golden beets for the colorful beet and red-onion
contrast. If you use regular beets, garnish them with thin lemon
or orange rind slivers.
3 lb golden beets 1 tsp. salt, divided
1/4 cup olive oil, divided 1 tsp black pepper, div.
2 tbsp minced garlic, div. 1 cup red wine vinegar
1½ tsp minced fresh 1/4 cup sugar
tarragon, divided 2 tbsp fine-chopped shallots
1 tsp chop fresh thyme, . ½ tsp chopped fresh oregano
divided 2 c. vertically sliced red onion
Preheat oven to 350F. Leave root & 1" stem on beets; scrub
with a brush. Place beets, 2 tbsp oil, half the oil, garlic &
thyme, 1 tsp tarragon in a large bowl; toss gently. Place mixture
on a jelly-roll pan. Bake 1 hour @350F or until tender. Drain; cool
slightly. Trim off roots; rub off skins. Cut in half. Sprinkle with
half of salt, pepper. Combine vinegar, sugar, shallots, 2 tbsp oil,
remaining garlic, thyme, tarragon, salt, pepper, and oregano in
a bowl. Add to beet mixture with onion; toss gently 8 servings (Cooking
Light) Recipe can be halved.
ARIZONA SUNSHINE BEETS
It’s worth looking for gold beets to achieve this stunning,
citrus-y, gingery, garlicky, picture-pretty dish. Ask at the farmers
market, or check your local whole foods or gourmet grocery store...
3 golden beets (1 lb) peeled & trimmed
1 large garlic clove, minced
1 tsp grated fresh ginger
1 tsp grated orange rind
Salt, 1/4 tsp ground white pepper
About 1 tbsp butter, in small pieces
1/3 cup orange juice
1 or 2 naval oranges, peeled
2 tbsp white balsamic (or rice wine) vinegar
Olive oil for drizzle
Garnish: Sliced toasted almonds
AZ SUNSHINE BEETS: Heat oven to 350F. Butter or spray-coat a 10"
round glass baking dish with a lid (or 11x7" baking dish).
Pour orange juice into pan. Slice beets 1/4" thick. Arrange
slices in prepared pan, in a single layer, closely overlapping to
fit. Combine garlic, ginger, orange rind, salt, pepper. Sprinkle
over beets. Dot with butter. Cover; bake 40 minutes or until done.
Uncover. Slice oranges into 1/4" wheels. Arrange slices over
top, overlapping. Drizzle with vinegar and oil. Top with almonds.
Bake uncovered 5 minutes more. About 4 servings. (Recipe by Peg
Rhodes)
RECYCLED BEET JUICE
Next time you boil beets, save the cooking water. Strain; cool &
pour into a jar. Refrigerate up to 4 days (3 months in freezer).
Plan a stir-fry to serve over pasta. Just before adding cooked pasta
to the stir-fry, immerse it in beet juice and drain. Voila! Instant
flavored, lovely colored pasta!
COOL AS A CUCUMBER – USUALLY
Although cucumbers are usually eaten raw, cooking them can bring
out their often-overlooked citrus flavor. Also, when 1" pieces
are threaded on kebob skewers between chunks of a lean fish like
tuna, cucumber protects the fish from the excess heat of grilling
& keeps it moist.
STEWED CUCUMBERS
Peel, quarter lengthwise and remove seeds (use a melon baller or
teaspoon) from 2 pounds of cucumbers. Cut into 1-inch lengths. Plunge
chunks into heavily salted boiling water for a minute. Drain well.
Cook in butter over low heat 7-8 minutes, tossing from time to time,
until yellowed and quite tender – yet slightly firm. Serve
as a side dish with grilled seafood or chicken.
BARLEY SALAD with CUCUMBERS & TARRAGON
½ cup pearled barley
2 med. cucumbers, peeled & seeded*
1 med. yellow squash, seeded
1 med. zucchini, seeded
Dressing: 1/4 cup mayonnaise
2 tbsp tarragon vinegar
2 tbsp minced fresh tarragon or dill
Salt, ground black pepper
1 med. bunch watercress or arugula
*Use a melon baller or small teaspoon to seed cucumbers & squash.
Stir barley into 2 cups boiling water. Lower heat; simmer partially
covered 20 min. or until tender. Drain; cool to room temp. (or cover
with plastic wrap & refrigerate overnight). Cut cukes &
squash into 1/4" dice. Blanch squash in boiling water 30 seconds.
Run under cold running water; drain well. - continued, next page
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Dressing for Barley-Cucumber Salad : In a small bowl, whisk ingredients
together. In a large bowl, toss barley with vegetables. Season to
taste. (Can make salad 3-4 hours in advance) Cover & refrigerate.
Serve on a platter, garnish with choice of greens as desired. (Cook’s
Magazine)
HARVEST BASKET RAFFLE
Each week at the Prescott Farmers Market is fun for many reasons.
A popular offering returning this year is our weekly raffle. We
will raffle off a basketful of market bounty donated by our generous
vendors. The bounty changes each week because market offerings change.
Tickets are $1.00 each or five for $3.00. The value of the basket
can range from $40 to $50. Profit from the raffle helps to pay for
special events throughout the season.
Just imagine...winning a “ton” of vegetables, fruit,
honey, flowers, salsa, jam and more! Your $1.00 promises the potential
of quite a return when you visit us every Saturday morning. And,
it’s a great way to support the local community and Arizona
farmers. Look for our booth and pick up your tickets.
ON STAGE!
Today’s Feature:
The Prescott Farmers Market
Prescott Farmers Market was founded eleven years ago by a collection
of local growers and citizens who wished to make available to others
their home-grown fruits and vegetables. These early pioneers began
the process of incorporating their efforts as a non-profit organization
that would operate a market for growers and producers of agricultural
and agriculture-related products. Their goal was to benefit consumers
and provide community education about fresh and healthful eating.
The Board of Directors, nominated at an annual meeting, consists
of nine elected members from the community. They are volunteers
who serve three-year terms and meet monthly to conduct the business
of the organization.
The current board consists of growers, vendors, a representative
of Yavapai College and other interested citizens. It is the board
who invites and approves vendors each year. They insure that vendors
abide by the PFM rules and regulations, and they oversee special
activities and encourage other non-profit community groups to use
our venue to promote their organizations. The board also hires and
oversees the Market Manager, who interfaces with each vendor and
visits growers to insure the accuracy of each crop plan. The manager
checks to see: that prepared foods offered for sale are prepared
in a kitchen approved by the Health Department; that each vendor
is covered by liability insurance; and that vendors provide a clean,
safe market environment.
Residents and growers are encouraged to consider serving on our
Board of Directors, and to speak with any board member about possible
volunteer opportunities.
Contact Prescott Farmers Market at: info@prescottfarmersmarket.org
Or our web site: www.prescottfarmersmarket.org. Or, find us at the
market information table.
Jen Chandler, Market Manager
Prescott Farmers Market
P.O. Box 1853, Prescott, AZ 86302
Phone: (928) 713-1227
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