This week at the Uptown Wednesday Market Mary will be sampling Meyer Lemonade made with McClendon’s Select organic Meyer Lemons and Desert Blossom Honey. She will have recipes for the lemonade to hand out as well.
And at the markets we will be selling fresh local Arizona grown strawberries. Get there early – these are really good!!
The forecast is calling for light rain tomorrow morning during the Old Town Scottsdale Market, but do not fear, McClendon’s Select will be there with a wonderful offering of organic fruits and vegetables. The rains will pick up later in the afternoon, so you will be able to get your market shopping done before the weather picks up. We are doing our first harvest of organic heirloom Bloomsdale Spinach and will have plenty with us tomorrow. Get there early to buy some, since this variety is always a favorite. See you tomorrow at the market!
Tomorrow at the Uptown Wednesday market Mary will be sampling these beautiful organic heirloom Yellowstone carrots. They are such a gorgeous vibrant color and have a wonderful flavor.
And… fresh from the shade houses in the front garden we have the first of the season organic Sugar Snap Peas. I just had a few and they are so sweet and crunchy. Perfect morning snack! Make sure to get those early because they are always a market favorite.
(click on image to enlarge)
McClendon’s Select will NOT be at the Old Town Scottsdale Farmers’ Market tomorrow, Saturday, February 11th. The map above shows the parade route in relation to the market.
John’s Amish Country will be selling McClendon’s Select produce the same day at the Uptown Saturday Market, which is located on the Southeast corner of Central Avenue and Bethany Home Road at the North Phoenix Baptist Church. Uptown hours are from 8:00 AM until 1:00 PM. There is plenty of parking at the 40-acre Church site. Noble Bread will also be a the Uptown Saturday location.
As you can see on the map, the Parada Del Sol parade route completely surrounds the Farmers’ Market site on three sides. All the streets near the market will be closed from 4:00 AM until 1:00 PM by the Scottsdale Police Department. Because of the street closures and increased traffic for the parade, it will be very difficult for shoppers to gain access to the market and parking will not be available for several blocks in all directions.
We thank you for your understanding in advance and will resume our normal market schedule in Scottsdale next week on Saturday, February 18th. McClendon’s Select also does a mid-week Uptown Wednesday Farmers’ Market every Wednesday from 8 AM to 1 PM at the Central and Bethany location.
Tomorrow at the Uptown market Mary will be sampling popcorn. But not just any popcorn, non-GMO, heirloom popcorn grown in Idaho. This isn’t the kind you get at the movies or throw in the microwave, this is so fresh and flavorful that it doesn’t need to be covered and coated in butter and salt to make it edible. Come try some tomorrow!
At the Scottsdale market tomorrow we will have everything you need to help put on an impressive spread for the big game. There will be plenty of Campari tomatoes and I’itoi onions for salsa and avocados ripened to be ready for guacamole on Sunday. And, Mary will be sampling sautéed asparagus tomorrow. The asparagus is now in season and so fresh and flavorful. See you at the market!
Asparagus is in season and will be at the market tomorrow! After waiting all year, this is our first harvest of asparagus for the season and it couldn’t be better. We just had some for dinner and it is so tender and flavorful. To cook, all it needs is a few minutes in a shallow pan of boiling water with a little olive oil and lemon and a pinch of sea salt.
And, tomorrow at the Scottsdale market, Mary will be sampling Paris Bistro Beans. This recipe was originally posted on the blog five years ago, but it is worth repeating. Paris Bistro Beans are definitely the prettiest and they have incredible flavor.
Paris Bistro Beans
1 cup Paris Bistro beans
1 garlic clove, chopped
1 ham hock (you can find this in the meat section of the grocery store)
1/2 red onion, chopped
3 cups chicken or vegetable broth (without salt)
1 celery stalk, chopped
3 Tbsp extra virgin olive oil
1 tomato, chopped
2 cups kale or spinach, chopped
salt & pepper
Pre-soak the beans overnight before cooking.
Wash beans in a large bowl of water and discard any beans that float to the top. Place beans in a strainer and rinse well.
Place beans, garlic, onion, celery and broth into a crock pot and cook for 6-8 hours, until tender. You may add the ham hock for additional flavor. These may also be made on the stovetop in a large pot kept on low heat. In the last 30 minutes of cooking, add olive oil, tomato and kale or spinach. Season with salt and pepper only after beans are fully cooked. Remove the ham hock before serving.
-To make this more of a soup, add more broth at the beginning of cooking.
-You can find ham hocks in the meat section of the grocery store. Score the sides of it a few times, to help release the ham meat from the bone. You do not need to cut the meat off of the bone. Remove the bone after cooking.
-To make this dish vegetarian, skip the ham hock and use vegetable broth.