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

January 23, 2015


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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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


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


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


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.

Happy New Year!

December 30, 2014

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We hope that everyone had a wonderful holiday season filled with family, friends and good food.  We enjoyed having a quieter week around here, but don’t fear, we will be back at the Town & Country market tomorrow morning with everything to help you get a healthy start to the new year!

Jason and Claudio from Noble Bread will be with us at both markets this week with a large selection of Grain & Legume, Country, and 9-Grain breads for you.  We are back on our normal market schedule from here on and look forward to seeing you at Town & Country tomorrow or Old Town Scottsdale on Saturday.

Also, for more beautiful photos from the farm like the one above, follow Sean on Instagram at  He took that photo yesterday while waiting for the frost to thaw before cutting the baby lettuce mix.  Sometimes the farm makes us stop and appreciate the moment before moving on.

Happy 2015!!


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.

Happy Holidays!

December 16, 2014

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McClendon’s Select would like to share our best wishes all of our customers and thank you all for your tremendous support throughout the year.  Here is the holiday schedule for McClendon’s Select for the Christmas and New Years weeks…

Wed., Dec. 24th – Town & Country Market – CLOSED
Sat., Dec. 27th – Old Town Scottsdale Market – CLOSED

Wed., Dec. 31st – Town & Country Market – OPEN from 8:00am – 2:00pm
Sat. Jan. 3rd – Old Town Scottsdale Market – OPEN from 8:00am – 1:00pm

The Old Town Scottsdale market will have other vendors present on Saturday, December 27th.  We hope that you have a wonderful holiday and look forward to seeing you at the markets in the new year!


Cooked quince…

December 2, 2014



We will have organic quince at the markets now through mid-January.  Quince seem to draw as much curiosity as they do confusion; however, they are a wonderful side dish during this time of year because they pair nicely with so many things.  Marsha makes wonderful cooked quince that we have enjoyed with both Thanksgiving turkey and with Christmas prime rib.  She shared her recipe below…

Cooked Quince with Raisins

4 quince
1/2 lemon
1/2 cup sugar
1 Tbsp. cinnamon
10 whole cloves
1 crystallized or regular piece of ginger (cut into small pieces)
1/2 cup raisins

Rinse off the quince, it isn’t necessary to peel them. If they are too hard to cut through raw, put them in a pot of water and allow them to simmer on low heat covered for 25 minutes to soften them up. Allow them to cool a bit before cutting, and then you can cut into bite size pieces and remove the seeds, like you would with an apple.  Put them in a pot and squeeze half of a lemon over them, and then cut up the juiced lemon half and add the rind to the pot. Add the sugar, cinnamon, ginger and cloves. Cook over a low heat for another 20 minutes or so. When quince are done cooking they turn a pinkish, cranberry color and you can add the raisins if you like.


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