Meet the vendor who is the epitome of farm-to-table eating at PFM. We interviewed Chef CJ and his wife, Ashley, to learn what inspires their business model.
Tell us about Twisted Spoon Food Co.: We are Ashley and CJ Nielsen, owners of Twisted Spoon Food Co. We launched in March of 2026 and quickly began vending at Prescott Farmers Market. Since then, you’ll find our family set up just about every week along the outer southwest row.
The journey of Twisted Spoon Food Co began with a deep respect for where food comes from and the people who grow it. After years working in true farm-to-table regions, we learned firsthand the value of local ingredients and farmer relationships. In turn, those connections shaped not only how we cook, but why we cook.
What do you sell at PFM? We are dedicated to providing food that is not only delicious but also wholesome, healthy and sourced from local providers. Because of this commitment to high-quality, local ingredients, everything we serve supports our community and our shoppers’ well-being.
How would you describe one of your products to someone who has never tried it before? We make everything from scratch, and most dishes carry a slight twist. Take our chia pudding: we sweeten it with date caramel, dust it with cacao, and mix in coconut for a healthy take on the classic. Together, this trio delivers a perfect balance of natural sugars for quick fuel, healthy fats for sustained energy, and dietary fiber for satiety.
How do your products differ from store bought products? We support local farmers and ranchers striving to be as local and organic as possible. We don’t use any forms of refined sugars or seed oils. Chef CJ said, “Today, our focus is simple and intentional: bringing a healthy, flavorful food option to the area while creating fresh, seasonal dishes that showcase the incredible produce and responsibly raised meats grown right here in Yavapai County. Every plate reflects our belief that great food starts at the source—and that supporting our local food community makes all the difference.”
What is special about your business? At Twisted Spoon Food Co., we scratch-make every recipe, so we can offer healthy food alternatives and familiar favorites without harsh saturated fats or refined sugars.
What are your business plans for the future? We like what we are doing now: cooking with the seasons and working directly with local farmers and ranchers. For us, that is the perfect recipe for a sustainable future at Prescott Farmers Market and within our community.
Why is supporting local agriculture and business important to you? As a husband and wife chef team, sourcing locally is about more than fresh ingredients. It’s about the integrity of the food we serve. By partnering with local farmers, we ensure that our seasonal menus feature the highest quality produce harvested at its peak. This direct relationship allows us to provide our community with food that is not only more flavorful but also more nutritious.
Do you have a “fun fact” about yourself, your business, or product? Ashley spent years working for her college’s culinary department, serving breakfast and, more importantly, baking. The connection with CJ was immediate given their culinary backgrounds. The rest is history!
What is your favorite market memory? Just about four years ago, we visited the farmers market in December. It was a snowy day; we had coffee from Campgrounds, bagels from Theodore’s Fine Foods, and noticed all of Whipstone Farm’s lovely winter produce. It was after that that we dreamed of being a part of Prescott Farmers Market. That is our favorite memory, looking back then to now being a part of such a beautiful community.
How do you typically prepare to attend the market? We start preparing for the market the week before, browsing the farm stands and checking in with the farms to see what is coming into season/going out of season. We start placing orders for pickup later that week and then begin prepping food on Tuesdays. This includes washing, peeling, and chopping beets and other veggies. Beans and cashews get soaked overnight on Wednesdays. Thursdays we begin cooking off beets, pressure cooking pre-soaked beans, and making “cheesecake” so it has time to set. Fridays we package and label everything and finalize our menu.
How can customers stay in touch? Follow along on Instagram and Facebook to see each week’s menu and visit us in person on Saturdays at PFM. We love catering events as well, so reach out for your next corporate event, private party, or even pre-order/pick-up or delivery.