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Chef Robertson’s Marinated Grilled Butternut recipe…

October 20, 2014

ranchopinot

We were thrilled to have Chef Chrysa Robertson from Rancho Pinot join us at the Town & Country market last Wednesday.  She was kind enough to bring samples of her Marinated Grilled Butternut Squash to try with bread from Noble Bread.  If you were not able to make it to the market, she has also shared her recipe for you to make at home.

Marinated Grilled Butternut
1 med-large butternut squash
3 T. olive oil
2 T. red wine vinegar
1 T. honey
1 t. fresh rosemary, chopped
salt & pepper

Peel and seed squash and cut into 1/2-inch thick slices.  Combine oil, vinegar, honey, rosemary and garlic and tossed with sliced squash, marinate for 2-8 hours.  Season with salt and pepper, grill over coals until tender, turning frequently.

Garlic-Lemon Ricotta Spread
(measure to taste…)
roasted garlic
lemon zest and jiuce
olive oil
fresh chopped herbs – parsley, marjoram, thyme, chives, etc.
salt & pepper

Stir ingredients into ricotta.

Serve with the ricotta spread over toasted Noble Bread and topped with the Marinated Grilled Butternut Squash.

Chef Robertson will also be joining us at the Old Town Scottsdale Market on Saturday, November 8th. We are starting back in Scottsdale this coming Saturday and this weekend we will have Chef Cullen Campbell from Crudo taking your questions and sharing recipes. Make sure to stop by!

Rancho Pinot
6208 North Scottsdale Road
Scottsdale, AZ 85253
www.ranchopinot.com


Town & Country Farmers’ Market

Wednesdays from 8:00am-2:00pm
Starting Weds., October 1st
Camelback Road and 20th Street

Old Town Scottsdale Farmers’ Market
Saturdays from 8:00am-1:00pm
Starting Sat., October 25th
On the Southwest corner of First Street and Brown, one block east of Scottsdale Road and two blocks south of Indian School Road.

Chef Chrysa Robertson taking your questions at the markets…

October 14, 2014

winter squash

McClendon’s Select is very excited to have Chef Chrysa Robertson from Rancho Pinot join us at the Town & Country Farmers’ Market tomorrow.  Chef Robertson is a long-time favorite of ours and Rancho Pinot is a beloved valley mainstay that beautifully combines rustic cowboy charm with a sophisticated dynamite menu.  Her squash blossom dish is out of this world, and an absolute must during the season.  She will be not just answering your questions and talking about produce and recipes tomorrow, but she may have a little something for you to try as well.  (The above photo is a hint.) She will be joining us from 9:00am to noon, so make sure to stop by.

And, in case you can’t make it to our Town & Country market tomorrow, Chef Robertson will be joining us in Scottsdale on Saturday, November 8th.  We started back at the Old Town Farmers’ Market on Saturday, October 25th.

See you at the markets!

 

Rancho Pinot
6208 North Scottsdale Road
Scottsdale, AZ  85253
www.ranchopinot.com 

 

Town & Country Farmers’ Market
Wednesdays from 8:00am-2:00pm
Starting Weds., October 1st
Camelback Road and 20th Street

Old Town Scottsdale Farmers’ Market
Saturdays from 8:00am-1:00pm
Starting Sat., October 25th
On the Southwest corner of First Street and Brown, one block east of Scottsdale Road and two blocks south of Indian School Road.

Guest Chef Cullen Campbell at the markets…

October 7, 2014

flowers2

Tomorrow at the Town & Country Farmer’s Market we are pleased to welcome Chef Cullen Campbell from Crudo. He will be joining us from 9:00am to 12:00pm to provide his chef expertise and answer your questions on how to cook and prepare different vegetables and share some recipes from his kitchen. Chef Campbell and his restaurant Crudo have been receiving a number of accolades including the 2013 Chef of the Year by the Arizona Culinary Hall of Fame, Best New Restaurant from both the Phoenix New Times and Phoenix Magazine, and recently being included as one of only two Arizona restaurants in the “Top 100 Fit for Foodies” by OpenTable.

If you haven’t been, Crudo is tucked behind the Gaslight Square Plaza off of 36th Street and Indian School. Chef Campbell’s menu is broken into four main offerings: Crudo (raw), Cotto (cooked), Mozza (cheese) and Griglia (grilled). He changes the menu regularly to reflect the seasons with a few favorites that stay throughout year, including the Squid Ink Risotto, the Butterfish, Short Ribs and the Buratta.  Quite simply it all looks divine, and definitely worthy of all of the praise.  Last night he kicked off a new series that will be hosted on the first Monday of every month at Crudo called the “Blank Space” dinner. The dinners are a collaborative event with a set menu that alternates dishes prepared by Chef Campbell and that of his guest chef. Chef Jeff Kraus of Crepe Bar was the first to partner on the event and the evening received numerous accolades. A new guest chef will be participating each month, and the list includes Phoenix culinary notables including one of our favorites Chef Kevin Binkley. You can buy tickets ahead of time, but don’t wait, because reservations are limited and fill quickly.

We are thrilled to have Chef Campbell join us tomorrow at Town & Country and on Saturday, October 25th at our first Old Town Scottsdale Farmers Market of the season. Tomorrow at the market we will have the first of the broccoli sprouts, three kinds of succulent pears (Bartlett, Red Starkrimson and Seckel), squash blossoms that are just about to end their season, and the above flowers that Marsha just picked from the garden. Please make sure to stop by and bring your questions to Chef Campbell and say hello.

And even though the forecast is predicting rain, don’t forget that we are still in our indoor location on north side of Town & Country, so you can stay nice and dry while you shop.

We will see you tomorrow!

Crudo
3603 E. Indian School Road, Suite B
Phoenix, AZ  85018
602.358.8666
www.crudoaz.com

See you tomorrow!

September 30, 2014

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Click on image to enlarge

 

McClendon’s Select will be back at the Town & Country Farmers’ Market tomorrow morning at 8:00am. We will be bringing the trucks packed with all sorts of goodies to kick off the new season, including pomegranates, beautiful baby spinach, salad greens, mixed color carrots, heirloom eggplant varieties, summer squash and squash blossoms.  Noble Bread will also be there with us bringing their Sprouted Grain and Legume Bread, that Jason is now calling Bob’s Bread, since they make it only for our markets.  It has become our absolute favorite from Jason and is made from all organic ingredients including spring wheat berries, hulled barley, hulled millet, lentil beans, soy beans and spelt berries.  Also, along with an assortment of his other varieties of breads, Jason will have his chocolate scones at the market.  Get there early, I am predicting a sell out!

We also want to make sure you know to find us in the indoor location we had last spring, on the north side of the shopping center, near Snooze and Nordstrom Rack.  With all of the current construction in the Town & Country parking lot the easiest access will be from the north side, coming in from Camelback Road.  There is plenty of parking on that side of the center, and it has the best access to avoid the construction.

And don’t worry Scottsdale, we will be back at the Old Town Farmers’ Market on Saturday, October 25th!

We look forward to seeing everyone and to be back at the markets!

See you tomorrow!

 

Town & Country Farmers’ Market
Wednesdays from 8:00am-2:00pm
Starting Weds., October 1st
Camelback Road and 20th Street

Old Town Scottsdale Farmers’ Market
Saturdays from 8:00am-1:00pm
Starting Sat., October 25th
On the Southwest corner of First Street and Brown, one block east of Scottsdale Road and two blocks south of Indian School Road.

It is almost market season again…

September 18, 2014

Screen Shot 2014-03-18 at 1.22.37 PM

Double click to enlarge image

McClendon’s Select is coming back to the Town & Country Farmers’ Market on Wednesday, October 1st.  We will be returning to the indoor space on the north side of the shopping center, in the same location we had last spring.  Town & Country remains under construction with most of the parking lot on the south side torn up and heavily congested.  We advise that you enter the center from the north, off of Camelback Road, as there is much more parking available and easier access to our location on the north side.

Noble Bread will be joining us again at the market.  Do yourself a favor and get there early for a loaf of their Sprouted Grain and Legume bread.  Jason makes that bread just for our market and it has been a part of my new favorite meal that we have been enjoying this summer… Toasted Sprouted Grain and Legume bread, a handful of fresh arugula, smashed and salted avocado, a poached egg or two, some shaved parmesan and a drizzle of Queen Creek Mexican Lime Olive Oil.  Takes less than ten minutes to make and is so good.

We are looking forward to seeing everyone again.

IMG_3342

Double click to enlarge image

 

Town & Country Farmers’ Market
Wednesdays from 8:00am-2:00pm
Starting Weds., October 1st
Camelback Road and 20th Street

Old Town Scottsdale Farmers’ Market
Saturdays from 8:00am-1:00pm
Starting Sat., October 25th
On the Southwest corner of First Street and Brown, one block east of Scottsdale Road and two blocks south of Indian School Road.

Sweet corn is back…

June 24, 2014

Image_2 Tomorrow is our last market for the 2013-2014 season and we promise it will be a good one.  Sweet corn is back in harvest and we will have plenty.  We were sad to miss it last week, but will try to make up for it tomorrow!  We will also have a wonderful bounty of heirloom tomatoes that are so ripe and full of flavor and incredible organic seedless watermelon.

Thank you so much for your continued support of our family farm.  We love what we do and truly appreciate our wonderful customers who help us share that love.  McClendon’s Select will back at Town & Country Farmers’ Market on Wednesday, October 1st.

Until then, have a wonderful summer!

Two more markets…

June 17, 2014

tomatoes

We only have two more markets this summer and then we will be done until the fall.  Sadly, we are having a break from the corn harvest this week.  That sometimes happens.  Trust me, we are missing it too.  However, there will be plenty of sweet corn next week at our last market.  This week you will simply have to make due with our wonderful heirloom tomatoes.  They are so flavorful that they have ruined me from eating any other tomato.  Yes, they come in all sorts of crazy colors and have equally nutty names, but their flavor is unparalleled.   You can dress them up, but really, why bother?  Enjoy them simply to truly see how incredible they are.

You can do what I did and make a panzanella with the Grain and Legume bread from Noble Breads.  Break up the bread and toast for 2-3 minutes.  Cut up a handful of tomatoes and add some shredded basil, a few splashes of a good olive oil, some sea salt and then let the flavors and juices all meld together for a few minutes until the bread has softened again.  You can even spice it up with a little red onion or add some proscuitto and mozzarella.  It is best of summer in one bowl.  And it may help tide you over until we have corn again next week.

Maybe.

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