Skip to content

This Saturday…

December 1, 2017
by

orange cauliflower

McClendon’s Select will be bringing beautiful freshly harvested organic orange cauliflower tomorrow morning to the Scottsdale market.  As well, we still have plenty of organic sweet corn, broccolini and several varieties of green leafy vegetables, along with all of your usual seasonal favorites.

The Uptown Saturday market will be closed tomorrow, December 2nd, due to the APS Electric City Parade, so John’s Amish Country will not be at the Uptown market.  However, McClendon’s Select will still be at the Old Town Scottsdale Market tomorrow.  For the Uptown Saturday customers, we hope you can join us in Scottsdale!

 

 

Sungolds…

November 28, 2017

sungolds

McClendon’s Select is back to our normal market schedule this week.  We hope everyone had a wonderful holiday.  Thanks to the unseasonably warm weather we have had recently our Sungold tomatoes are in full production.  Sungolds are intensely flavorful even though they are small in size.  We add them to so many dishes.  Our last planting of sweet corn is now being harvested and we expect to have sweet corn available for another two weeks.  Also, don’t miss our beautiful Broccolini at the markets week.

 

 

Cranberry sauce recipe…

November 21, 2017
by

cranberries

We will have everything on hand to help you prepare for Thanksgiving at tomorrow’s Uptown Wednesday market.  We did want to remind everyone that we will not be at the Old Town Scottsdale Market this Saturday, November 25th, in order to give our employees the holiday weekend.  We will resume our regular Saturday schedule next week.  John’s Amish will be at the Uptown Saturday market during his normal hours, should you need anything from the farm.

For our Uptown shoppers make sure to get there early tomorrow, because the Wednesday before Thanksgiving is always one of our busiest markets during the year.  We will open at 8:00am.  That said, it is also a personal favorite, because it is fun to hear what everyone is making for their meal and their plans and traditions for the holiday.

Here is a recipe for cranberry sauce that has become a tradition in my household.  I generally make this the night before, since I like to serve it a little chilled, but it is also easy and quick enough to make on Thanksgiving Day.  Should you not have all of the different types of citrus on hand, you can just use one and modify the portions.

Cranberry Sauce
1 lb organic cranberries
Zest two organic Navel oranges
Juice four organic Navel oranges
Zest half a Persian lime and Lisbon lemon
3/4 cup brown sugar
1/2 cup white sugar

Add all to a sauce pan and cook over medium to medium-high heat for 15 or 20 minutes.  You will hear the cranberries start to pop, which is normal.  Stir occasionally.  Remove from heat and allow to cool fully before serving or refrigerating.  It will thicken when refrigerated.

See you tomorrow at the market and have a great Thanksgiving holiday!

Uptown Wednesday Farmers’ Market
Wednesdays from 8:00am – 1:00pm
Located on the southeast corner of Central Avenue and Bethany Home Road. On the grounds of the North Phoenix Baptist Church.

Thanksgiving chef advice…

November 17, 2017

IMG_4897

Tomorrow at the Old Town Scottsdale Farmers’ Market Chrysa Robertson, the owner/chef of Rancho Pinot Grill, will be at the market to answer your Thanksgiving cooking questions.  Chef Chrysa’s Rancho Pinot Grill is an Arizona classic, routinely lauded for being one of the best in the valley for its authentic locally inspired dishes and charming cowboy decor.  She will be circulating through the market with some of her favorite Thanksgiving recipes to hand out and will be taking your questions on meal prep, menu advice and helpful hints to help make your holiday dinner a success.

We will also have all of your Thanksgiving essentials on hand including yams, green beans, pecans, quince, persimmons, potatoes, salad greens, Medjool dates and Meyer Lemons.  And of course, there will be plenty of organic cranberries.  I will post my cranberry sauce recipe on Tuesday.  It is quick and easy, a hit every year.  There will also be plenty of herb bundles available at both markets, so you can have the freshest seasoning for your turkey.

Say hello to Chef Chrysa tomorrow if you see her, and stop by Rancho Pinot Grill as you celebrate the season.

See you tomorrow at the market!

Rancho Pinot Grill
6208 N. Scottsdale Road
Scottsdale, AZ  85253
480-367-8030
www.ranchopinot.com

Uptown closed tomorrow…

November 11, 2017

sungold.jpg

For all of our Saturday Uptown Farmers’ Market shoppers that visit John’s Amish Country, the market will be closed tomorrow in honor of the Veteran’s Day Parade on Central Avenue.  McClendon’s Select will still be at the Old Town Scottsdale farmers’ market during our normal business hours.  Noble Bread will also be with us in Scottsdale, along with several new varieties of their breads.  Uptown will return to the regular schedule next week.

Pictured above are our Organic soil grown Sun Gold tomatoes.  These are a personal favorite of mine which I serve with everything, but in all honesty, they are best just as they are.  These are so full of flavor, they don’t need anything else to be enjoyed.

We would also like to extend a our gratitude to all of the veterans from McClendon’s Select.  There are many veterans in our family and our farm community and we thank you all for your service.

Organic Broccolini…

November 4, 2017

broccolini

This beautiful organic center-cut broccolini was just harvested and will be at the Old Town Scottsdale Farmers market tomorrow morning.  There will be plenty of other fun organic green things too… Spigariello, Bok-Choi, Tat-Soi, Tuscan Kale, Celery, lettuce greens and those fun Burr Gherkin Pickles from Cotton Country.  Just to name a few…

More goodies for the fall…

October 27, 2017

spigarello

All of this beautiful Spigarello is coming up right now at our Goodyear farm and will be at the Scottsdale market tomorrow.  Have you tried it yet?  These organic leafy greens are considered to be the parent plants to broccoli rabe.  They never develop into florets like regular broccoli, and while it has a similar flavor, the greens are considered to be a little milder and sweeter, without the bitterness that may come from regular broccoli.  You can prepare it much as you would with kale, using Spigarello in salads, soups or sautéing it for a side dish.

eggplant

We will also have a beautiful assortment of eggplant with us, with all sorts of colorful variations including Ichiban, Italian Black, Barbarella, Medley and Rosa Bianca.  Eggplant is so easy and versatile to add to dishes.  It goes with everything from a stir fry, to a pasta dish.  The easiest is to simply roast it.  I also learned a trick from a chef once to cook it by putting it whole into hot coals and letting it hang out for awhile.  After about an hour or so, the eggplant has cooked inside its skin, which then easily slips off, after which it can be dressed with a little olive oil, seasonings, parmesan, or whatever you enjoy with it.

quince

And quince have returned to the markets.  Quince always bring a lot of curiosity, but also a little hesitancy, since they are a rarity of sorts.  Quince are not meant to be eaten raw, however once cooked, they are a wonderful dish that we often enjoy on both Thanksgiving and at Christmas.  They are not difficult to prepare, they just need a little time to soften.  Here is Marsha’s 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.

Just a heads up too – State Route 51 is closed this weekend from 3:00am Saturday to 5:00pm on Sunday.  Keep that in mind when you are traveling to the Uptown Market or the Old Town Scottsdale Market.

See you tomorrow!