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Saturday morning shopping

January 14, 2017


The forecast tomorrow morning will be cloudy with a slight chance of sprinkles, in other words, perfect weather for shopping at the Old Town Scottsdale Farmers’ Market.  We will be there during our normal hours with a full offering from the farm.  Hope to see you tomorrow!

Bean soups…

January 11, 2017


This week at the markets Mary will be sampling bean soups.  Tomorrow at the Uptown Market Chef Nancy Matsui is bringing her Tuscan Cannellini Bean Soup with Rosemary Pesto, and at the Saturday Market Mary will be sampling a Paris Bistro Bean Soup.  Both sound heavenly on a chilly morning.  She will have the recipes for you at each market and we will have all of the ingredients you need to make them.  Enjoy!

New resolutions?

January 3, 2017


Hello to 2017!

Hope you had a lovely New Year.  If you made resolutions for the new year, we have some things that could help.  There will be a wonderful array of organic fruits and vegetables to get the year started on the right foot at the markets this week.  We are back to our normal schedule and will have Mary sampling these beautiful watermelon radishes at both markets.

See you there!

New Year’s Eve Market…

December 30, 2016


We hope that you had a wonderful holiday season.  McClendon’s Select will be at the Old Town Scottsdale Market tomorrow during our normal business hours.  We are back to our regular schedule on Wednesdays and Saturdays now.

We would like to thank all of our market and restaurant customers for a wonderful 2016.  It is an honor to be in a community that has been so supportive of our family farm.  We wish you a Happy New Year!

Alex Stratta at Uptown…

December 13, 2016


Tomorrow at the Uptown Farmers Market we are honored to have James Beard Award Winning Chef Alex Stratta from the Herb Box with us.   Chef Stratta will be sampling Gilfeather Rutabaga prepared with a ginger-numeric cream and Cara Cara oranges.

Tender and sweet, Gilfeather Rutabaga are traced back to John Gilfeather, a farmer in Vermont at the turn of the last century.  Gilfeather found that these unique rutabagas that are disguised to appear as turnips were something different.  They had a crisp texture and a sweetness that increased with early morning frost.  Gilfeather wanting to keep this secret to himself went to great lengths to keep the seeds from propagating by trimming the greens and roots.  After his death, neighbors went into his fields to take plants that they could grow for themselves.  To this day, Gilfeather Rutabaga seeds are difficult to come by, although their legend and flavor have inspired a following and even an annual festival where local chefs in Wardsboro, Vermont serve them in a variety of dishes from breads and cakes to soups and souffles.

Chef Charleen Badman from FnB first brought these to our attention six years ago, and we have been planting and harvesting Gilfeather Rutabagas ever since.  They are excellent grated into salads or mashed with potatoes, but my personal favorite is to roast them until their sweet flavor is caramelized.  Chef Badman offered up a recipe ages ago on the blog that you can find here.

Come by tomorrow at meet Chef Stratta and sample the Gilfeather Rutabaga for yourself.

Red and Green…

November 29, 2016


We are back to our normal schedule this week and will be at Uptown on Wednesday and in Scottsdale on Saturday with all sorts of pristine leafy greens.

These gorgeous Salanova Bibb Red and Green lettuce heads are almost too pretty to eat.  Almost.  Salanova lettuces have a beautiful flavor and texture, and twice the number of leaves of other Bibb lettuce heads.  When storing, keep the lettuce head intact, only removing leaves from the base as needed.  This will allow you to extend the shelf life.   They are so pretty that I have put them in dishes of water and used as centerpieces before.

Along with the Salanova Bibb lettuces, we will also have assorted colors of beets, chards and kales that will be coming to the markets.  And there will be plenty of freshly harvested broccoli, like the one below.  See you at the markets!


Thanksgiving cranberries…

November 22, 2016


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 26th, 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.

Conventionally grown cranberries are known to have the high levels of pesticide residue, buying organic cranberries is one of the best things you can do for your Thanksgiving meal.  While it will be too busy for samples at the market tomorrow, 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.

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.