Sweet corn tomorrow!

Today we harvested the first of the fall sweet corn to have at the Uptown market tomorrow and we will harvest again on Friday for the Saturday Scottsdale market.  The corn is tender and flavorful and only needs a minute or two in boiling water to be ready to serve.  We have been taste testing waiting for it to be ready and it is now perfect.

And… right in time for fall, Butterkin Squash are back!  These wonderful organic winter squashes are a cross between a butternut and a Sugar Pie pumpkin.  They are perfect for making pies, soups or pasta fillings, and look pretty cute sitting on the kitchen counter this time of year.

Also, there are still tickets available for the Feeding the Future dinner this coming Sunday night being hosted by Slow Food Phoenix and the Blue Watermelon Project.  It is a real All-Star line of chefs coming together for a fun evening and a good cause.  Their menu for the event is now online and looks amazing.  You can read more about it and get tickets at slowfoodphoenix.org.

Feeding the Future: School Lunch Inspired Bites and Beverages
Brought to you by Slow Food Phoenix and the Blue Watermelon Project
Tickets $79/per person
Sunday, October 22nd from 6:00-9:00pm
The Farm at South Mountain
6106 South 32nd Street
Phoenix, AZ  85042