Back to school…
Marsha, Aidan and I had the pleasure of returning to the Arcadia Neighborhood Learning Center (ANLC) today to help serve lunch to their students once again. As you may recall, some months ago Chef Charleen Badman from FnB decided to put on a lunch for the ANLC students so they could see for themselves what farm fresh veggies and dishes made from scratch would taste like for lunch. The lunch was an unbelievable success with the students, teachers and parents alike talking about it long after it was over. She has worked with classes individually teaching them how to infuse olive oil and has enlisted friends like Chef Payton Curry to come in and demonstrate how to make energy bars using unprocessed, natural ingredients. Charleen’s work with the school has opened up a whole dialogue about cooking, gardening and nutrition and she has sparked an interest in the children about where their food comes from and the possibilities of how it can be prepared. She has awakened them to the idea that healthy, nutritious meals can be delicious and enjoyable.
Returning to the school today, I saw that the feverish excitement that I saw last time I helped out Charleen and her crew. Although this time, I also saw that the kids knew a little more about why we were there and what was coming. They were excited not just because this was something new, but because after the last meal we served, they knew that this is something special. They were more willing to try new things and were excited to see items they hadn’t before. Charleen had the whole FnB crew there helping prepare a feast for the last week of school, and had a little extra assistance from Chef Payton Curry and his lovely wife Shantal. We donated a whole host of veggies, from salad bar items including sugar snap peas, radishes, and green beans, to summer squash, honey and strawberries. Marsha and I worked the salad bar, and put Aidan to work handing out lunch trays, since he had already finished up his school year last week. (I told him that I was sure there was a spelling test somewhere in progress on the campus, in case he was missing school, but he didn’t bite.)
It was as crazy as you would expect a school cafeteria to be, especially during the last week of school. But it was an excited buzz, with kids clamoring to see what Charleen had prepared. I heard a chorus of polite “please” and “thank yous” and saw teachers handing over stacks of hand-drawn thank yous from their students. Marsha and I laughed as we heard Payton Curry lecturing those who had decided to skip the salad bar. He persuaded many to rethink that decision. Although the majority of the kids were not just willing to try a salad, they were excited about seeing what we had in season this time. They were also excited that Charleen brought her killer butterscotch pudding. I know I was.
Charleen is one of the most passionate people I know about seeing food travel from the garden to the plate. While she is lighting a fire under the kids, I have also seen one glowing in her. She likes to get her hands dirty, to walk in the fields with Bob and see how different plants are progressing, and suggesting new types of seeds or varieties of vegetable to see if they can grow in our desert climate. I am now seeing her take this same level of interest in teaching good eating to children. This isn’t just about preparing them a meal or teaching a cooking class, this is about starting lifelong habits for understanding, respecting and truly enjoying food.
I am grateful that Charleen asked us to participate again today in serving the students. There is nothing like seeing a second grader with missing front teeth ask for more sugar snap peas, because they are “my favorite-tist!” FnB may be generating all sorts of buzz from foodies and food critics alike, but I think what she has done in the student cafeteria at the Arcadia Neighborhood Learning Center is truly a testament to who she is and what she stands for.
(Edible Phoenix has an article in their latest addition after the work Charleen has done at the the school and the first lunch she put on for them. I also wrote a piece about that lunch that was featured on Jamie Oliver’s Food Revolution site. You can read it here. The site also recently put up an article I did about the school’s gardens, you can read that here.)
Scottsdale Market reminder…
It’s that time of year when some good things come to an end. The above is a flower from a leek. When the leeks start to flower that means their season has come to an end. As has ours in a sense. This Saturday is our last market at the Old Town Scottsdale Farmers’ Market. We will be there during our normal hours of 8:30am – 1:00pm. Make sure you come by early . Below are some of the goodies that we will have with us. We will still be at the Wednesday Town & Country Farmers’ Markets through June 22nd, so there are still a few weeks left and plenty of squash coming in to carry you into the start of summer.
Market Schedule update…
Early morning in the back field
Hard to believe that summer is creeping up on us again so quickly. We are always sad to say good bye to all of customers for the summer season. We have only two Saturday markets remaining at the Old Town Scottsdale Market. Saturday, May 14th will be our last market in Scottsdale until the fall. We will be at the Town & Country Farmers’ Market on Wednesdays through June 22nd. Below is our schedule for the remainder of the season…
Old Town Scottsdale Farmers’ Market
McClendon’s Select will have our last farmer’s market at Old Town Scottsdale on Saturday, May 14th.
Our hours are 8:30am – 1:00pm in Scottsdale.
The Old Town Scottsdale Market is located at 1st Street and Brown, just east of Scottsdale Road and south of Indian School Road.
Town & Country Farmers’ Market
Our last Town & Country Farmers’ Market will be on Wednesday, June 22nd.
Our hours at Town & Country are 8:30am to 2:00pm.
The Town & Country market is located off of 20th Street, south of Camelback Road.
What else is going on around here…
Last week I showed a little of what is going on in the back field, not to leave any leaf unturned, here is a glimpse of what is coming up in the front garden. We have a house full of peppers (up above) that are not quite ready, but there are signs of promise that it should only be a few more weeks. Just look at this Shishito pepper below. I am not a fan of spicy foods, but I do love roasted Shishitos.
The basil house is just as fragrant and vibrant as always. I have a large Mason jar filled with basil on my kitchen counter right now. Basil can last a long time like this. Just keep it filled with fresh water, near a little sunlight, and trim the ends every few days and your basil will keep fresh for quite awhile. Whatever you do, do not put it in the refrigerator. Basil is not a fan of being too cool and that is the quickest way to turn the leaves black. And why do that when there is pesto to be made, or caprese salads with a little hand-pulled mozzarella from the Guerilla Gourmet at the Scottsdale market.
We have herbs aplenty in the front garden too. The smell as good as they look. Isn’t that sage pretty?
Marsha also has roses in all colors in bloom near the house. Somehow they find there way into the office from time to time. We don’t sell roses, but they were too pretty not to share on here.
I love wandering around here with my camera. There is always something interesting and beautiful to capture, and every now and then, if I’m lucky, I run into this guy. There are a lot of farm cats around here. They are our organic solution to keeping rodents and pests away and they do an superb job. But of all the cats, Mr. May is unlike any of them, in fact, I don’t think he really knows that he is a cat.
Mr. May decided when he was a kitten that Bob and Aidan are his people and that he has no use for the rest of us. To this day he only comes out hiding only when he hears me pull in with Aidan or when he sees Bob outside. He loves to hop on the golf carts with Bob or follow Aidan while he is on his bike. Mr. May refuses to live or be near the other cats, preferring to keep a secret lair somewhere in the citrus orchard that Aidan can not find despite his best efforts. When he does show up, the other cats all defer, although they don’t really have a choice. Aidan loves Mr. May stories, since there is always something to tell. He has become a mythical creature of sorts around here. He is stubborn and ornery and has a propensity to torment the dogs and once went a little too far in teasing a hawk. He should be completely unlovable, but somehow he has become our favorite.
Although, knowing Mr. May, he would really hate that.
Progress report…
The summer garden is underway and we are starting to see new things popping up all throughout the farm. Sean and I decided to ride around the back field in one of the golf carts armed with a camera to record the progress. I am so excited to see my summer favorites coming back… heirloom tomatoes, squash blossoms, and eggplant. I am already thinking about what I am going to make. Here is a look at what is coming up…
Remember the baby tomato plants we had moved into the high tunnel? They are coming up nicely and we are starting to see little tomatoes on the vines, like the ones below. Keep an eye out this summer, some of the restaurants we work with like to do heirloom tomato dinners. With so many different kinds, each with their own distinct flavor, it is fun to see how chefs prepare and use them. Although, truthfully, it is hard to beat eating them right off the vine. Aidan has been known to do that from time to time, especially with the Sun Golds.
The corn is also starting to shoot up. (Below) It is amazing to me how quickly it comes up every year. Aidan’s favorite way to eat it is from a Mario Batali recipe that we go back to every summer. We grill the corn for just a few minutes on each side on the hottest part of the grill, then roll it in a dish with a little balsamic vinegar and olive oil, and then sprinkle on some shredded parmesan cheese, mint leaves and a few pepper flakes. It’s my favorite too, although if I am not quick my son will eat all of it. 
The I’itoi onions are starting to seed. I am not sure how much longer we will have them this season, they are about to go dormant for the summer. But with I’itois there is a guarantee that they will be back next year, they love the desert.
The summer squash is starting to come up, along with the squash blossoms. We have a little squash at the markets now, but we should have a bounty in the next two weeks. I know several chefs who are excited to have the blossoms return to their menus. The squash blossoms are Marsha’s babies and she oversees everything with them, making sure that they are delicately picked and packed for restaurants so that their delicate petals don’t get crushed. Every year we plot to make the rounds to the restaurants that serve them to see all of the different ways that they are prepared. This year I hope we finally make good on that plan. I can’t think of anything better than take a squash blossom tour.
As Sean and I rode around peeking under leaves and checking the beds, we also took a few photos of some things you might find at the market tomorrow, like these Forono Red Beets…
Or this bunch of Rainbow Chard…
We had some chard last night sauteed with a little garlic and olive oil. It was so good! I will post something soon about what is going on in the front garden. There are so goodies out there too!
It’s a celebration…
We celebrated an anniversary lately.
A big one.
Ten happy years – they went by so fast.
Occasions like that have to be marked, celebrated, appreciated. We have something big planned, but with farmers markets, spring planting and busy restaurants that need veggies, our big plans will have to wait for another day. But we couldn’t let the day go by without giving it the recognition it deserves. It’s not every day in your life that you can look back on and remember what you were doing and where and with whom with such joy a decade later. I just smiled all day, just like I did then.
Days before, Marsha and Bob were generous enough to throw us an elegant celebratory dinner in the citrus orchard, complete with strings of lights, fresh flowers from the garden, and a recreation of our wedding menu. Which was lovely since we never got to actually eat the dinner served at our wedding, like most brides and grooms. There was just too much fun was to be had! We shared the evening with my parents and grandparents and our Aidan. Four generations sat at a table for ten surrounded by the orange blossoms. They had even placed jars of honey at each of the place settings, just as we had years ago. How better to commemorate the evening that with something sweet that never spoils?
After so much fun and good food, it felt decadent to celebrate again all over dinner on our actual anniversary date, but we did. And if you want to go decadent, you go to Binkley’s.
This was the meal of a decade and it went a little something like this…
And finally…
Seriously – I lost count. Chef Kevin Binkley tried to wear us down with a parade of amuse bouche the likes of which I have never seen before. It was insane. No – we did not actually order all of this. We decided going in that we were going to go conservative with the four-course tasting menu, but Kevin had other plans. He was a chef gone wild. Everything was incredible and so special, and the service was just as impressive and outstanding. We were blown away. There were wonderful little bits and bites of things, like the world’s tiniest sloppy joe, a foie gras hot chocolate, a guava-lime soda to cleanse our palates, a peanut butter souffle,… there are too many to name. And, quite frankly, for once I wasn’t writing it all down. It was my anniversary after all.
That, and I started the evening with one of these…
It’s called an “Amelia Earhart” and it was yummy! It was a good day.
Binkley’s Restaurant
6920 East Cave Creek Road
Cave Creek, AZ 85331-8604
480.437.1072
Guerillas have taken over the Welcome Diner!
For the next three months Chef Payton Curry and his Guerilla Gourmet team have moved into the Welcome Diner and are bringing with them cuisine the likes of which are deserving of a four-star establishment. I guarantee this little place with its rich history has never seen a menu like the one Payton has prepared. But what is really special is that you can have a meal this upscale, without the fussiness that usually comes with fine dining. What sounds better than having a fresh diver scallops while sitting a counter sipping a beer and enjoying this little slice of Americana? (FYI – it is BYOB!)
It’s not fancy, but with food this good, it doesn’t have to be.
The diner itself only seats nine around the counter inside, with a few picnic tables in the yard out front. Although make no mistake, this tiny place is capable of doing a fair business and Payton delivers. Fans of Payton had the place rocking when they opened last week for First Friday. And why not? The atmosphere is friendly and communal, with the shared thread of appreciation for good food. We went this past Tuesday and had a feast fit for kings. You have never seen diner food like this.
Complete with foie gras with pear butter and a killer brioche from Essence Bakery…
Diver Scallops braised in lemoncello and served with green garlic and chickpeas…
Burrata, need I say more…
Berkshire pork country pate with King Richard leeks…
This was one of my favorites that Payton whipped up with watermelon radishes, sugar snap peas, dates, goat cheese and a vinaigrette…
And finally, a few diner staples like a chocolate malted and french fries, albeit made with Purple Peruvian Fingerling Potatoes…
Seriously I thought Payton was going to kill us with food. He and his guerilla gourmets don’t mess around. It was all amazing. I was a very happy, very full, customer.
You need to go now while you can. Payton and crew are only going to be at the Welcome Diner thru the first week in July, and then its over. They are open Sunday – Tuesday nights from 5:00pm to closing and every First Friday of the month. On First Fridays he will be serving more diner-worthy fare like grass-fed burgers and grinders. On Sunday – Tuesday nights the menu is more European countryside, much like the selections we got to try. Or you can book private parties of 8 on the other nights to have Payton dazzle you with a menu all your own. He will even do a vegan menu, if you are so inclined.
The Welcome Diner is in an original Valentine Diner, which has a pretty cool history. In the 1930’s a company out of Wichita called Valentine Manufacturing started building small eight- to twelve-seat diners. These diners were designed to be small enough that they could be operated by one or two people, while allowing the owner the opportunity to have a self-sustaining business. The diners came fully outfitted and could fit on the back of a flat-bed truck. Some came with a drive-up window, depending on the type of diner. For a small initial investment (think a whooping $50), a diner would be delivered, hooked up, and was then ready to operate. Valentine developed a system for owners to pay off the diner by installing a small wall safe where a percentage of the daily profits could be deposited. Once a month a Valentine representative would come around and collect the payment. If the safe was empty, the diners could be loaded back onto the flat-bed truck and driven away. The actual Welcome Diner was first located in Los Angeles and later moved to Williams. It came to Phoenix in the early 80’s. (Seriously – how cute is this place?)
Another fun fact about the Welcome Diner… it was the first restaurant Bob made deliveries to when he started the farm.
Make a date to go to the Welcome Diner and have Payton and his team show you how they can transform an 80-year-old diner into a clever, creative eatery that gets down to what a restaurant should really be about… damn good food.
Welcome Diner
924 East Roosevelt
Phoenix, AZ 85006
Sunday-Tuesday nights
First Fridays
5pm – closing
April 1st – July 5th
The green house…
I love our green house. It is bright and warm and at night it just glows. When it was first built we toasted it with hors d’oeuvres before a Thanksgiving dinner years ago. I love poking around to see what we have in there. It was pretty well cleaned out when all of the tomatoes, pepper, and eggplant were moved outside. But we still have some summer squash, cucumber and okra plants patiently awaiting their turn.
And right outside, we have Chris Bianco’s fig tree. Some of his relatives sent this to him from Italy. He didn’t have room for it, so Bob offered to have it grow on the farm. The figs should be ready for picking soon. I wonder what he will do with them.
Gifts from Spring…
Ohhh! This looks so good, it may be on my table tonight. Another wonderful idea from Chef Payton Curry…
Citrus Spring Green Beans
1 lbs Green Beans, vine end clipped
1 cup Crème Fraiche
2-4 Tbsp Olive Oil
1 Tbsp Apple cider or red wine vinegar
1 each Lemon, zested and juiced
1 each Orange, zested and juiced
1 each Grapefruit, zested and juiced
to taste Basil leaves, chiffonade
to taste Italian Parsley, chiffonade
to taste Tarragon leaves
to taste Salt and Pepper
Garnish with bee pollen
Blanch cleaned beans in 1 gallon of boiling filtered salted water. Shock in a bowl of heavily iced water.
In a small food processor slowly blend crème fraiche with citrus juices and olive oil. You are looking for a smooth vinaigrette. Fold in fresh herbs and citrus zest. Season and pour over beans. Serve on a chilled platter.
(Seriously… with one cup of Crème Fraiche! Have mercy!)
Dear Spring… with your irises, orange blossoms and cool evenings, please stay through September! Thank you. -Kate
A visit from the doctor…
We were honored with a visit from Dr. Andrew Weil and his team this weekend, along with Chef Michael Stebner and family from True Food Kitchen. We had met Dr. Weil last fall at the pre-opening dinner for True Food Kitchen in Scottsdale and he had expressed an interest in coming out to the farm. The True Food Kitchens were designed around the principles of Dr. Weil’s Anti-Inflammatory Diet and Food Pyramid. The menu is created with the philosophy of using organic, seasonal produce and whole grains for optimal health, while being flavorful and enjoyable. We have partnered with the True Food Kitchen restaurants at the Biltmore and the Scottsdale Quarter since they opened. Dr. Weil who is a great believer in using local, organic produce was interested in coming to the farm to see what we have planted and how we grow such a variety of produce.
Bob took Dr. Weil, Michael and the group around the farm, explaining everything from how we use the shade houses, to the varieties of produce we use that thrive in our desert climate, to the organic materials used in combatting pests. It was an interesting meeting of the minds. Bob’s background and education are as a pharmacist. With he and Dr. Weil both coming from the medical sciences, they spoke from the same perspective. They discussed the science behind how we farm, as well as the medicinal benefits of different varieties of produce. Dr. Weil is very knowledgable about organic farming and incorporates many of the same techniques, along with using some of the same seed varieties, in his own gardening.
Throughout the tour Dr. Weil was interested in trying the fava beans, the basil, green garlic and I’itoi onions. He was very hands on wanting to taste, smell and study each of the plants. They were of the same mind when it came to the personal wellness benefits that come from organic growing.
To hear a doctor, farmer and chef come together and discuss organic produce was enlightening and educational, even for someone who spends everyday here. It was fascinating to get to tag along and listen. Chef Michael Stebner has always been very supportive of our farm and has used our produce for years. He had a number of ideas and ways that he incorporates different vegetables and herbs in his cooking.
We were honored to have Dr. Weil pay a visit. He said that the farm had exceeded his expectations. He is as gracious and knowledgeable as you would imagine. We had a lovely morning with him and his team and the Stebner family.
As with everything that goes on around here, Aidan made sure he was a part of the action. He gave his own tour to Michael Stebner’s two-year-old daughter. Their tour involved a lot of playing tag in the citrus orchard and chasing through the gardens. It maybe wasn’t as educational, but it was just as enjoyable. She is the first person I have met that can wear out my son. She, along with Dr. Weil and the rest of our guests, are welcome back any time.
For more information about Dr. Weil and a wealth of health advice, you may visit his site at www.drweil.com.
True Food Kitchen
Biltmore Fashion Park
2502 E. Camelback Road, #135
Phoenix, AZ 85016
602.774.3488
True Food Kitchen
Scottsdale Quarter
15191 N. Scottsdale Road, #100
Scottsdale, AZ 85254
480.265.4500
McClendon's Select 
