The Blood Oranges are ripe and will be making their debut this week at the markets. Mother Nature always saves the best for last, which in this case is the Sanguinelli Blood Orange. We harvest these small, but beautiful, blood oranges in the mornings. Their depth of red color varies from one blood orange to the next, but they all have a nice sweet orange flavor with raspberry undertones. The red color is produced by Anthrocyanins which are powerful antioxidants with obvious health benefits.
Mary will be sampling these beauties at the Uptown Market tomorrow, along with Navel Oranges, which are also wonderfully sweet right now so you can compare for yourself. Either makes a great snack or are perfect to juice. Blood Orange juice is always a showstopper. As always, make sure to get to the markets early, as Blood Oranges have a tendency to sell out quickly!
The forecast tomorrow morning will be cloudy with a slight chance of sprinkles, in other words, perfect weather for shopping at the Old Town Scottsdale Farmers’ Market. We will be there during our normal hours with a full offering from the farm. Hope to see you tomorrow!
This week at the markets Mary will be sampling bean soups. Tomorrow at the Uptown Market Chef Nancy Matsui is bringing her Tuscan Cannellini Bean Soup with Rosemary Pesto, and at the Saturday Market Mary will be sampling a Paris Bistro Bean Soup. Both sound heavenly on a chilly morning. She will have the recipes for you at each market and we will have all of the ingredients you need to make them. Enjoy!
Hello to 2017!
Hope you had a lovely New Year. If you made resolutions for the new year, we have some things that could help. There will be a wonderful array of organic fruits and vegetables to get the year started on the right foot at the markets this week. We are back to our normal schedule and will have Mary sampling these beautiful watermelon radishes at both markets.
See you there!
We hope that you had a wonderful holiday season. McClendon’s Select will be at the Old Town Scottsdale Market tomorrow during our normal business hours. We are back to our regular schedule on Wednesdays and Saturdays now.
We would like to thank all of our market and restaurant customers for a wonderful 2016. It is an honor to be in a community that has been so supportive of our family farm. We wish you a Happy New Year!
Tomorrow at the Uptown Farmers Market we are honored to have James Beard Award Winning Chef Alex Stratta from the Herb Box with us. Chef Stratta will be sampling Gilfeather Rutabaga prepared with a ginger-numeric cream and Cara Cara oranges.
Tender and sweet, Gilfeather Rutabaga are traced back to John Gilfeather, a farmer in Vermont at the turn of the last century. Gilfeather found that these unique rutabagas that are disguised to appear as turnips were something different. They had a crisp texture and a sweetness that increased with early morning frost. Gilfeather wanting to keep this secret to himself went to great lengths to keep the seeds from propagating by trimming the greens and roots. After his death, neighbors went into his fields to take plants that they could grow for themselves. To this day, Gilfeather Rutabaga seeds are difficult to come by, although their legend and flavor have inspired a following and even an annual festival where local chefs in Wardsboro, Vermont serve them in a variety of dishes from breads and cakes to soups and souffles.
Chef Charleen Badman from FnB first brought these to our attention six years ago, and we have been planting and harvesting Gilfeather Rutabagas ever since. They are excellent grated into salads or mashed with potatoes, but my personal favorite is to roast them until their sweet flavor is caramelized. Chef Badman offered up a recipe ages ago on the blog that you can find here.
Come by tomorrow at meet Chef Stratta and sample the Gilfeather Rutabaga for yourself.
We are back to our normal schedule this week and will be at Uptown on Wednesday and in Scottsdale on Saturday with all sorts of pristine leafy greens.
These gorgeous Salanova Bibb Red and Green lettuce heads are almost too pretty to eat. Almost. Salanova lettuces have a beautiful flavor and texture, and twice the number of leaves of other Bibb lettuce heads. When storing, keep the lettuce head intact, only removing leaves from the base as needed. This will allow you to extend the shelf life. They are so pretty that I have put them in dishes of water and used as centerpieces before.
Along with the Salanova Bibb lettuces, we will also have assorted colors of beets, chards and kales that will be coming to the markets. And there will be plenty of freshly harvested broccoli, like the one below. See you at the markets!