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Strawberries and Rhubarb

April 7, 2017

Strawberries and Rhubarb

McClendon’s Select will be at the Old Town Scottsdale Farmers Market tomorrow with two of your seasonal favorites – local, organic strawberries and organic rhubarb.  Both of these are coming just in time for spring pies and cobblers.  They are both vibrant in color and so flavorful.  Mary will also be sampling mini Persian cucumbers at the market with a sprinkling of truffled salt and Meyer Lemon juice.  Come stop by!

For more photos from the farm, you can follow our Instagram accounts at McClendonsSelect and at SeanMcClendon.

Fresh from the farm…

April 4, 2017

transplanting watermelon

There has been a lot going on at the farm lately.  Sean has been busy transplanting yellow and red seedless watermelon (photo above), as well as planted  several varieties of the heirloom tomatoes, speciality sweet peppers and basil.  We also harvested these bunched red beets this morning for the market tomorrow…


They look a little prettier once we wash them…


There will be both red and gold bunched beets at the markets this week, along with beautiful Goodyear, AZ grown organic strawberries.  Mary will be sampling Persian Mini Cucumbers with truffled salt and Meyer Lemon juice.  These cucumbers are crisp and flavorful and are perfect to serve raw or pickled.  See you at the markets!


For more photos from the farm, you can follow our Instagram accounts at McClendonsSelect and at SeanMcClendon.

Perfect day for a market…

March 31, 2017

Persian Cucumbers

Tomorrow will be an ideal morning to come to the Old Town Scottsdale Farmers Market. Spring training games (and their subsequent parking problems) have ended and the weather is giving us a cool break for the weekend.  We will have Persian cucumbers at the market tomorrow morning.  They have a smooth, thin skin to them and are crisp and sweet.  Even better, they are void of developed seeds.  I think these are the best tasting of all cucumbers.  Come pick some up tomorrow!


More strawberries…

March 24, 2017


Good news – the spring training game tomorrow in Scottsdale doesn’t start until 3:00pm, which means it shouldn’t cause any parking problems tomorrow morning during the Old Town Scottsdale farmers market.

We will have plenty of beautiful Arizona grown organic strawberries with us again.  These have become our new after school snack with a little honey on top.  See you tomorrow at the market!

Tomorrow at the market…

March 17, 2017


Good news – tomorrow parking at the Old Town Scottsdale Farmers Market will be much easier without a spring training game or the Arts Festival.  McClendon’s Select will be featuring these beautiful Arizona grown organic strawberries.  We will also have the last of the season organic Sugar Snap Peas.  If you haven’t tried them yet this season, don’t miss out.

We will also have plenty of freshly harvested organic celery.  This celery is the best we have ever grown, with a crisp, wonderful flavor and a beautiful color.  The photo below was just sent to me from the field while the celery is being harvested.  It doesn’t get fresher or more local that that.  See you tomorrow at the market!


Double the Sugar Snap Peas…

March 10, 2017

Sugar Snaps

The Sugar Snap Peas are at the peak of their production right now and are so sweet and tender.  We apologize for running out so early last week.  They were quite popular.  We are bringing twice as many tomorrow to the Old Town Scottsdale market, but get there early.  See you tomorrow!

Split Pea Soup…

March 7, 2017

Split Peas

Tomorrow at the Uptown Wednesday market Mary will be sampling Split Pea Soup.  I just had a taste for myself and it is wonderful.  Stop by for a sample…

Split Pea Soup

1 pound dried green split peas, rinsed
2 medium carrots, peeled and medium dice
2 medium celery stalks, medium dice
1/2 medium yellow onion, medium dice
2 medium garlic cloves, minced
2 fresh Italian parsley sprigs
1 bay leaf
1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
4 cups (1 quart) low-sodium chicken or vegetable broth
2 cups water
Kosher salt
Freshly ground black pepper

Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the vegetables.

Pour the chicken broth and water into the slow cooker and season with salt and pepper. Cover and cook until the peas are very soft and the meat is falling off the bone, on high for 5 to 6 hours or low for 8 to 10 hours.  You can cook it also at a low temperature on the stove top and stir occasionally for the same time, but it is a little harder to control the temperature.

Remove the ham bone or hocks to a cutting board. When cool enough to handle, remove the meat from the bones, place the meat back in the soup (discard the skin and bones), and stir to combine.

Taste and season with more salt and pepper as needed.