McClendon's Select

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…

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.

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.

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!

We have been busy harvesting today for the market tomorrow.  These beautiful red beets are headed to the Uptown Wednesday Farmers’ Market.  As well, both the green and red Little Gem Lettuce heads (below), are being picked and plenty of organic sweet corn.  And all of the usual favorites of this time of year will be in stock, including a variety of winter squashes, chanterelle mushrooms, and a large assortment of beans, that would make for all sorts of wonderful, fall inspired dishes.

See you tomorrow at the market!

Today we harvested the first of the fall sweet corn to have at the Uptown market tomorrow and we will harvest again on Friday for the Saturday Scottsdale market.  The corn is tender and flavorful and only needs a minute or two in boiling water to be ready to serve.  We have been taste testing waiting for it to be ready and it is now perfect.

And… right in time for fall, Butterkin Squash are back!  These wonderful organic winter squashes are a cross between a butternut and a Sugar Pie pumpkin.  They are perfect for making pies, soups or pasta fillings, and look pretty cute sitting on the kitchen counter this time of year.

Also, there are still tickets available for the Feeding the Future dinner this coming Sunday night being hosted by Slow Food Phoenix and the Blue Watermelon Project.  It is a real All-Star line of chefs coming together for a fun evening and a good cause.  Their menu for the event is now online and looks amazing.  You can read more about it and get tickets at slowfoodphoenix.org.

Feeding the Future: School Lunch Inspired Bites and Beverages
Brought to you by Slow Food Phoenix and the Blue Watermelon Project
Tickets $79/per person
Sunday, October 22nd from 6:00-9:00pm
The Farm at South Mountain
6106 South 32nd Street
Phoenix, AZ  85042

McClendon’s Select is proud to be working with the Blue Watermelon Project, a new initiative with Slow Food Phoenix, for a celebration of National Farm to School month.  The Blue Watermelon Project is a grassroots group of chefs, restauranteurs and community food advocates from around the valley who are working with students, parents and schools to assist in rethinking the relationship with schools and food.  Throughout the month of October many of the chefs that we work with are going out into the community both in schools and at farmers’ markets to raise awareness about state of school lunches and to provide education and assistance to schools and parents.

On Sunday, October 22nd the Feeding the Future dinner will be held at The Farm at South Mountain.  The event will feature chefs from across the valley creating School Lunch Inspired Bites and Beverages.  It will be a fun and educational evening under the stars to learn about the current state of school lunches and to see what is possible when talented chefs take guidelines and budget outlined by the National School Lunch and create something truly tasty and worthy of feeding our future.  We are excited to be a sponsor for this endeavor and hope everyone takes a moment to learn about the work of the Blue Watermelon Project and join in support of Slow Food.

Tickets for the dinner are going fast.  To reserve your ticket or for more information about the event, you can go to the link on slowfoodphoenix.org.

Feeding the Future: School Lunch Inspired Bites and Beverages
Brought to you by Slow Food Phoenix and the Blue Watermelon Project
Tickets $79/per person
Sunday, October 22nd from 6:00-9:00pm
The Farm at South Mountain
6106 South 32nd Street
Phoenix, AZ  85042

These gorgeous Starkrimson Red Pears will be at the Uptown Wednesday farmers’ market tomorrow.  I had one and they are incredible, really flavorful and sweet.  We will also have Rosa Lynn apples and these beautiful Mandurian Round Cucumbers pictured below.  These cucumbers are sweeter and crunchier than normal cucumbers with a fuzzy texture that rinses right off.  We are so happy to be back at the markets and catching up with everyone!  See you tomorrow!

McClendon’s Select Market Schedule

Uptown Wednesday Farmers’ Market
Starting October 4, 2017
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.

Old Town Scottsdale Farmers’ Market
Starting October 7, 2017
Saturdays 8:00am – 1:00pm
Located on the Southwest Corner of 1st Street & Brown in Scottsdale. Brown is one block East of Scottsdale road. 1st street is two blocks South of Indian School road.

John’s Amish Country for McClendon’s Select Market Schedule

Uptown Saturday Farmers’ Market
Year Round Every Saturday 9:00am – 12:00pm
Located on the southeast corner of Central Avenue and Bethany Home Road. On the grounds of the North Phoenix Baptist Church.

The fall market season is back starting tomorrow!  McClendon’s Select will be back at the Uptown Wednesday market tomorrow morning at 8:00am.  And our Saturday markets in Old Town Scottsdale will resume this weekend on Saturday, October 7th.  Noble Bread will return to the markets along with us.

We have been busy planting and getting ready and can’t wait to see you all at the markets!

McClendon’s Select Market Schedule

Uptown Wednesday Farmers’ Market
Starting October 4, 2017
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.

Old Town Scottsdale Farmers’ Market
Starting October 7, 2017
Saturdays 8:00am – 1:00pm
Located on the Southwest Corner of 1st Street & Brown in Scottsdale. Brown is one block East of Scottsdale road. 1st street is two blocks South of Indian School road.

John’s Amish Country for McClendon’s Select Market Schedule

Uptown Saturday Farmers’ Market
Year Round Every Saturday 9:00am – 12:00pm
Located on the southeast corner of Central Avenue and Bethany Home Road. On the grounds of the North Phoenix Baptist Church.

McClendon’s Select and Noble Bread are getting ready for the return of the farmers’ markets in October.  Mark your calendars, we will both be back at the Uptown Wednesday market on Weds., Oct. 4th and the Old Town Scottsdale market on Saturday, October 7th.

Sean has been busy cultivating and transplanting at both farms to get ready for the fall harvest.  Onions, beets, carrots, garlic… all are going in the ground.  We are looking forward to having a full bounty ready for you in the fall.

And… both McClendon’s Select and Noble Bread are in need of friendly cashiers to work the farmers’ markets.  Cashiers would be needed every Wednesday and Saturday, starting the beginning of October through the end of the market season next summer.  Requirements and responsibilities for the job include:

-Ability to efficiently ring up customers, identifying items and prices quickly, make change, and carefully bag produce.

-Being at the markets from 7:30am to 1:30pm, to help with both set up and tear down.

-Standing during the market hours, and some light lifting during set up and tear down.

-Provide own transportation to the Wednesday markets at Bethany Home Road and Central Avenue and the Saturday markets at First Street and Brown in Scottsdale.

For inquires and more information about the cashier positions, please send e-mails to info@mcclendonsselect.com.  Please put “CASHIER POSITION” in the subject line.

Thank you.  We look forward to seeing you next month!

John’s Amish Country is your summer go-to for fresh organic fruits and veggies for the rest of the summer season.  John’s Amish will have all of your summer favorites from McClendon’s Select at the Uptown Saturday markets.  And with the market now moved indoors, you get to enjoy farmers markets during the summer without the summer heat. Tomorrow at the Uptown Saturday market John’s Amish will have a beautiful selection of heirloom tomatoes at special pricing right now from McClendon’s Select.  The tomatoes are at the height of their season right now and are so wonderfully flavorful.  There will also be a selection of yellow seedless watermelons, fresh basil and cucumbers, along with a whole host of other organic goodies from the farm.  Head to Uptown on Saturdays for your summer shopping!

John’s Amish Country at Uptown Saturday Market – located in Building B at the North Phoenix Baptist Church off of Bethany Home Road and Central Avenue

Tomorrow will be the last Wednesday market for McClendon’s Select for the season.  We will be at Uptown; however, due to the heat advisory, the market will only run until 11:00am.  We will still be bringing plenty of summer goodies with us, including watermelon, heirloom tomatoes, summer squash, basil and the last of the organic sweet corn, along with all sorts of our packaged items to stock up on for the summer.

John’s Amish Country will continue to sell McClendon’s Select produce at the Uptown Saturday markets, which have moved inside for the duration of the summer so you can enjoy the air-conditioning.  The Uptown Saturday market is now in Building B at the North Phoenix Baptist Church.  This is the only indoor farmers’ market in the valley and along with John’s Amish there are a number of other vendors who will be attending, so you can enjoy the full market for shopping.

McClendon’s Select will return to our regular schedule this fall.  We will post our opening dates for Uptown Wednesdays and Saturdays in Old Town Scottsdale on the blog and social media.  We thank you all for your continued support of our farm throughout the season.  You are what makes this possible year after year and we can’t wait to return in the fall.  Until then, stay cool and enjoy your summer!