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.
At the Uptown market tomorrow Mary will be sampling a Leek and Potato soup made from Alice Water’s recipe in “The Art of Simple Food”. Leeks have a long history in Mediterranean and Asian regions, with both Aristotle and the Roman emperor Nero having advocated making leeks part of a regular diets. They have a delicate, milder flavor than onions and garlic, but many of the same health benefits that reduce the risk of heart disease. The best tasting leeks are firm and straight with dark leaves and long white necks, about 1/2 to 1 inch in diameter. Come by the market tomorrow morning for a sample, the weather will be perfect for a little warm soup.
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!