Sierra Vista Farmers Market
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Farmer Tomz will offer his pie-making pumpkins, white sweet corn, watermelons, cantaloupe, decorative gourds and sunflowers heads. Leo Dunaetz will have sweet cantaloupes and onions, summer squash, ripe tomatoes and lemon and slicing cucumbers.
Backyard growers at the information booth will sell lots of fresh produce (ripe tomatoes, fresh figs, watermelons, several kinds of eggplants and cucumbers, lettuce, leeks, onions, herbs and more.)
Organic chia is now available from Baja Arizona Sustainable Agriculture as well as Arizona Cactus Ranch’s pure prickly pear nectar good for lowering blood sugar and cholesterol. Chia means “strength” in the Mayan language. The outer layer of the chia seed, made of soluble fiber, forms a slowly metabolized gel that provides a steady release of glucose into the bloodstream which makes it a great slow-release energy food, also helpful to diabetics.
Dragoon Marketplace offers local pesticide-free tomatoes (red, yellow, orange & green), organic Gala apples, Bosc pears and peaches and sweet onions as well as bbq sauce, prickly pear & mesquite syrups, organic (sugar & salt-free) chutney, pinto & 9 bean soup mix, pistachios & fair-trade, hand-woven African basketry.
Little River Nursery will bring a collection of self-reliant southwestern plants including Arizona Sycamore, Arizona Walnut, Arizona Passion Flower, Arizona Creeper, Screwbean Mesquite, Autumn Sage, Sierra Madre Chiltepin, and Blue Mist Flower.
Desert Oasis Soaps will feature its new "Peachy Keen" as well as a "Prickly Pear”soaps. The prickly pear fruit on their cactus farm are harvested when it turns a beautiful deep burgundy. They extract the nutrient rich juice and use it as a main ingredient in the soap which gives it a rich orange color, precious vitamins and minerals and an earthy fragrance. Only a limited amount of this soap is made as they leave half of the fruit on the cactus so all the desert critters can enjoy them as well!
Adventure Coffee Roasting, certified organic and fair trade, will offer fresh roasted coffee from around the world. This week it will feature a coffee from the south of Costa Rica. Coffee from this region is often used as a 'benchmark' for other coffees due to it's perfect balance of aroma, body, and acidity. This lovely 'Latin' is medium roasted to enhance the clean, bright and fruited notes. Enjoy a free sample and pick up a pound to enjoy at home. Mention this ad and get $1.00 off each pound of this Costa Rican coffee.
It's BBQ time and RPMS has several new sauces. Try its old fashioned tomato based BBQ sauce. Add a little heat with one of its Chipolte sauces, Peach, Raspberry or Prickly Pear. It also has a sweet BBQ sauce, starting with a tomato base and adding pineapple and Jack Daniels Whiskey. All jams and jellies are made with organic fruits and berries including no-sugar added jams.
Dr. Hummus will have its new cucumber, dill yogurt dip called Tzatziki as well as several kinds of hummus and other Middle Eastern dips.
Also at the market: San Ysidro Farm & the 47 Ranch (see info below), Grammy’s Garden (fresh produce, pasta), Tortilleria Arevalo (4 kinds of tamales, 4 kinds of tortillas, mesquite cookies and bread), River Organica (emmer bread and products) and Azmira holistic pet products.
Bisbee Farmers Market
Spadefoot Nursery and Southern Arizona Bird Observatory will team up for a Pollinator Gardening event to promote planting native plants that have special relationships with important pollinators in your garden. This is a great chance to pick the brains of two experts, Peter Gierlach and Sheri Williamson. Mellow folk music will be provided by Joao.
Home-style Mexican food for breakfast and lunch by Elvia Villa and family will be served in her outdoor restaurant. Get cups of hot Just Coffee, mesquite baked goods and whole wheat donuts under the music tree.
Beattys Apple Orchard will bring McIntosh, Ida Red, Bert’s Special and red Delicious apples to both markets along with Asian pears, rhubarb, peaches, summer squash and cucumbers.
Elfrida Community Garden, La Buena Vida, Susie Culp, Keith Johnson, the Vaughns and Bobby Gowins will offer beaucoup just-picked produce, plants and pecans.
Burda Farm will have its new potatoes (Mountain Rose, Red Thumb, French Fingerling, La Ratte, Rose Finn and German Butterball) as well as Cioppino Italian Flat, Texas Sweet, Candy and Hamburger Red Dry onions, heirloom cherry tomatoes, slicing and pickling cucumbers and eggplant. It will also bring sweet corn, tomatoes on the Vine and English cucumbers and certified organic Bartlett pears and Gala apples from Willcox. Look for local pecans, spring lettuce mix and gourmet vinegars and oils and European-style breads, pastries and pies.
James Gillham of St. David will bring cantaloupe, beans (green, wax and purple), butternut squash, beans (green, wax, and purple), cucumbers (pickling, Japanese and Middle Eastern), okra, tomatoes, bell peppers, Thai dragon peppers, and potatoes (Snow White, Purple Majesty.)
Simmons Honey will be at both markets with Mesquite, Wildflower and other specialty honeys as well as this summer’s crop of bee pollen, honey comb, creamed honey and Royal honey with Royal Jelly added. Look for Honey granola and honey stix and home-style preserves including pickles, relishes, jams, jellies and butters. Call ahead (364-2745) for gallon honey orders.
San Ysidro Farm will bring its grass fed and pastured, hormone and antibiotic-free meats to both markets. Lamb chops seasoned with salt, pepper and garlic and quickly grilled 3 to 5 minutes on each side make a fast and tasty meal. Beef short ribs are great in soups and stews in the crock pot.
The 47 Ranch will return to both markets this week with lots of its grass-finished beef including all cuts of steaks, ground and stew meat as well as kid goat and lamb. It is taking orders for fall pick-up of whole beeves, halves and quarters as well as whole goats and lambs. This is the most economical way to provide your family with healthy, chemical-free, grass-fed meats. Call 642-9368 for more information.
Spadefoot Nursery will bring 1 year old ocotillos, grown from seed, (not dug), Desert Honeysuckle, Ceanothus fedleri, Autumn Sage, Lobelia laxiflora (very drought tolerant with long blooming clusters of tubular orange red flowers), fast growing Rose Locust with showy rose pink racemes like Wisteria and Prunus virens subsp. virens. Long term pollinator gardeners can plant Agave palmeri and Agave parryi as well as the creosote bush (Larrea tridentata) known to attract dozens of species of native bees. It will also bring a wide assortment of homegrown natives, many of which have been chewed on by the caterpillars of butterflies and moths. Plant native and they will come.
Also at the market: Bonne de Blas’ Rocky Road chocolate confection, High Grade Rubs, Azmira holistic pet products, Alice Coleman (mesquite meal, Planet Earth Remedies.)
Sun Dill Pickles
(care of Burda Farm)
Fill a 1 gallon glass jar with small cucumbers and add:
8 to 12 cloves garlic
5 heads of fresh dill weed
2/3 cup pickling salt. (A little less salt may be to your taste.)
In a separate container, mix 3 _ cups white vinegar and 6 _ cups water. Pour vinegar/water mixture over the cucumbers. Place lid on jar and place jar in sun (like sun tea) for three days. Additional time may be necessary if cloudy. Crushed red pepper can be added for zing. Refrigerate jar. Will last for up to six months.
Tzatziki - Greek Yogurt and Cucumber Dip & Sauce
(Great on grilled meats like salmon, chicken or lamb or as a salad dressing or dip. Adapted from Kalyn’s Kitchen.)
2 cups Greek Yogurt (or regular plain yogurt, strained using 2 coffee filters in a colander for 2 hours)
juice of one lemon (about 3 tblsp)
2 or more garlic cloves, chopped
2 large cucumbers, seeded and diced
1 tblsp salt for salting cucumbers
1 tblsp finely chopped fresh dill (can substitute mint leaves)
optional 2 tsp olive oil
Salt and fresh ground black pepper to taste
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt. Place in refrigerator for at least two hours before serving so flavors can blend.
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