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Rain or shine tomorrow…

January 30, 2015

broccolini

Hey Scottsdale!!

McClendon’s Select will be at the Old Town Scottsdale Farmers Market tomorrow with a huge selection rain or shine!  Our forecasters say it will be mostly cloudy with a very slight chance of a sprinkle.  Don’t let that scare you off, we will have all sorts of wonderful goodies from the farm to help you get ready for your big game celebration.  Citrus is in full season and the blood oranges are so gorgeous and sweet right now.  We will have our first harvest of our organic broccolini with us and it is wonderful!

Make sure you stop by tomorrow and stock up for your Sunday parties!

Rancho Pinot’s Chef Robertson shares her recipe

January 29, 2015

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Rancho Pinot’s Chef Chrysa Robertson was kind enough to share the recipe she sampled at the Old Town Farmers’ market last week for Roasted Cauliflower with Toasted Bread Crumbs.  It went fast at the market.  Enjoy…

ROASTED CAULIFLOWER from RANCHO PINOT

Trim and cut into florets as many heads of McClendon’s colored cauliflower – orange, purple, green, romanesco, white – as you’d like to use. In large bowl, toss with olive oil and salt & pepper and spread on shallow sheet pan and roast in oven at about 400 degrees, checking every 10 minutes or so until nice and golden.

NOBLE BREAD CRUMBS

Decide how much crumbs you’d like to make…a whole Noble loaf makes a lot of crumbs. Any left overs are delicious in salads, on soups & pastas, or on other roasted veggies. Trim the crust from the portion of bread you will use…I find the crust is too difficult to grind, but is tasty toasted as a snack…and tear or cut the bread into smallish pieces.  Grind in a food processor until coarse crumbs.  Toss in a bowl with a little olive oil and spread on a sheet pan. Toast in 425 degree oven, checking and stirring often until deep golden brown.

Depending on amount of crumbs: drain & pat dry some capers.  Heat some olive oil in a shallow skillet and fry the capers until crispy, drain on paper towels. Finely chop some green or regular garlic and zest some Meyer or regular lemon and chop some flat leaf parsley.   Gently crumble the fried capers and combine with garlic, zest and parsley.  Toss with the toasted crumbs, adding a little more olive oil if too dry.  Serve the roasted cauliflower warm or room temperature, garnished with lots of crumbs and a little more good olive oil if you like.  Some grated parmesan or other hard cheese is a nice addition, as is some chopped toasted nuts or pepitas.

Last market at Town & Country before our move…

January 27, 2015

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Tomorrow is the last market at Town & Country for McClendon’s Select and Noble Bread.  We are bringing some beautiful organic sugar snap peas freshly picked.  They are so sweet and flavorful, they are like an early glimpse into spring.

Starting next week on Wednesday, February 4th McClendon’s Select and Noble Bread will be at the Uptown Wednesday Market at Central Avenue and Bethany Home Road on the grounds of the North Phoenix Baptist Church.  We are excited for this new market and hope that you will all join us.   The Uptown Wednesday market is going to have a nice selection of vendors and food trucks.   We will be there every Wednesday from 8:00am – 1:00pm starting next week.  See you there!

 

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Click on map to enlarge

Rancho Pinot Chef Chrysa Robertson at the Scottsdale Market this Saturday…

January 23, 2015

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McClendon’s Select is excited to welcome Rancho Pinot Chef Chrysa Robertson to our Saturday Old Town Farmers Market this week.  She will be preparing and sampling a roasted multi-colored cauliflower with toasted Noble bread crumbs, crispy capers, Meyer lemon and green garlic.  Make sure to stop and try a sample.  She did a Marinated Grilled Butternut Squash at the Old Town market in October that earned rave review.  You can find that recipe here.  Make sure to get there early as the samples are likely to go fast.

We still have our normal schedule at the Old Town Scottsdale Market and Noble Bread will be with us as well.  See you Saturday!

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

Two more Town & Country Markets before our move…

January 20, 2015

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(Double click to enlarge map)

This is just a reminder that McClendon’s Select has only two more markets at the Town & Country location on Wednesdays before we move to the Uptown Market.  Starting Wednesday, Feb. 4th McClendon’s Select will be at the new location on the grounds at the North Phoenix Baptist Church off of Central Avenue and Bethany Home Road.   There will be a large number of vendors with us at the Uptown Market to make your shopping convenient, as well as food trucks so you can grab breakfast or lunch while you are there.  Noble Bread, of course, will be with us with their wonderful selection of organic, fresh baked breads and scones.

We will be at Town and Country tomorrow and Wednesday, January 28th, and then it is off to Uptown on Feb. 4th.  We have heard back from a number of our customers about this change and we truly appreciate all of your support!

Wednesday Market Moving – February 4th….

January 13, 2015

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McClendon’s Select will be MOVING their Wednesday markets starting in February. Due to space, construction, and parking issues we are leaving Town & Country after more than a decade of doing farmers’ markets at this location.

We are immensely grateful to have had our produce at this market and to the incredible staff and owners at Town & Country.  This location is truly what launched our business.  Town & Country brought us so many wonderful customers over the years who have supported our farm.  It is also where we first met Chris Bianco which was the start of our working with restaurants.   However as many of our customers know and have discussed with us, the parking situation has become difficult with the new construction and renovations.  So, with a heavy heart, we are leaving Town & Country.

Starting Wednesday, February 4th McClendon’s Select will be at the new Uptown Wednesday market located at the North Phoenix Baptist Church off of Bethany Home Road and Central Avenue. We will continue with our hours of operation from 8:00am – 1:00pm, and as always the same incredible selection of locally grown organic produce from our farm. However, this new location will offer much better parking and access, it also offers plenty of space to continue to grow.  We will continue to be at Town & Country for the next three weeks through January 28th.  We are excited for this new chapter and invite you all to join us at the Uptown Wednesday Market starting in February.

LAST Market at Town & Country: Wednesday, January 28th
FIRST Market at Uptown Wednesday Market: Weds., February 4th

We thank everyone for their support in helping to build an amazing market over the past decade and look forward to the future at the Uptown Wednesday market.

See you on Wednesdays at Uptown!!

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Chef Nancy Matsui at the Town & Country Market tomorrow…

January 6, 2015

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McClendon’s Select is happy to welcome Chef Nancy Matsui from Onion Enterprise to the Town & Country market tomorrow.  Chef Matsui teaches cooking classes using fresh, seasonal ingredients to help students learn how to prepare nutritious meals, along with cooking techniques and tips.  Her recipes focus on providing healthy alternatives to favorite recipes using lower salts, fats and sugars.  Her classes are about eating consciously and enjoying the rainbow of vegetables throughout the day.  She is also a retired teacher who donates a portion of her class fees to two educational programs, the Pajama Program and Healthy Life Stars, so her classes will make you feel better in more ways than one.

Tomorrow at the Town & Country market Chef Matsui will be preparing Creamy Parsnip Soup with Nutty Pear Salsa.  Parsnips are one of my winter favorites and this soup sounds amazing.  She will be providing the recipe with samples to try and is also available to answer your questions and provide tips for preparing winter veggies.  Chef Matsui has a schedule of the classes she is teaching through the spring, including classes on gluten-free cooking, incorporating beans and grains into a menu, and Asian and Mediterranean inspired dishes.  She also has a class coming up at the end of January on cool weather comfort dishes.

We are back on our regular schedule now at Town and Country and in Scottsdale and look forward to seeing everyone!

Chef Nancy Matsui
Onion Enterprise
OnionEnterprise@cox.net
602.618.6527

 

Town & Country Farmers’ Market
Wednesdays from 8:00am-2:00pm
Camelback Road and 20th Street

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

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