Sundays, Castro 10th Street  Park,     9 a.m. to 1 p.m.

Live Music: Blues/folk/rock music on acoustic guitar with vocals will be played by Jordan Bullard originally from South Carolina but serving a year on the border with Frontera de Cristo.

Eats:  Fresh fruit juices custom blended, fruit salads “pico de gallo” style with a dusting of red chile and fresh lime juice, shrimp tacos, burritos, tortas and posole.  Douglas 4H will sell fruit and ice cream popsicles and mini ice cream cones to raise money for its activities at the county fair.

In season: Sweet corn from Willcox, strawberries, watermelons, tomatoes, green beans, cucumbers, red and white sweet onions, lettuce & greens, garlic, fresh basil and other herbs, zucchini and summer squash, eggplants and green onions.  Shelled pecans in halves or pieces and roasted pistachios.

Backyard Growers:  Sell extra produce at the market to help pay the water bill. Bring a card table for a spot in the shade to sell vegetables and fruit from your trees at just $2! Check in at the market’s information booth to find out where to set up.

Farm Eggs: Taste the difference of just-laid, fresh-farm eggs from chickens eating a natural diet and humanely raised outdoors.

Also available: Mesquite Honey and Desert Wildflower Honeys along with fresh local honey comb, creamed honey and honey stix. Lots of home-style jams, jellies, pickles and preserves.  Look for Blackberry Jam, Blueberry Lemon, Peach Jam, Plum Jam and Chow Chow Relish, 10 varieties of honey butters (orange, lemon and rum truffle) & nine honey mustards (roasted garlic, horseradish and chipotle all from locally raised honey with free samples.

Grilling season is here so consider rubs for chicken, pork, seafood, chicken, beef and a new chipotle rub. Locally roasted coffee beans including Arabica, Robusta, Decaf & premium, larger, chocolatey Marago. Fresh handmade pasta in whole wheat, semolina and spinach (cooks in 2 to 3 minutes), white and brown Sonoran Desert tepary beans and desert heritage health foods, including prickly pear nectar & fruit leather used to lower blood sugar and cholesterol naturally & chia, ancient food of the Aztecs for stamina and keeping hydrated in the summer. Unique Just Coffee, Killer Bee & Baja Arizona t-shirts, mugs and books “Just  Coffee, Caffeine with a Conscience” will also be available.

New vendor:  Gabe the Bread Man in his chef’s whites will bring sourdough bread, black olive bread and focaccia using rosemary and garlic from his own Palominas garden.

Hot Coffee & Baked goods:  Stop by for a cup of freshly brewed hot coffee.  Honey baked sweet breads, honey granola and small fruit pies sweetened with honey. Choose between chocolate dipped strawberries, biscotti lemon bars, scones, brownies, cupcakes, rice crispy treats, pecan brittle, pecan turtles, coconut clusters and caramels & Oatmeal Chocolate Chip cookies. Naturally sweet mesquite cookies & mesquite tortillas.

Also available:  Body Care & Pet Products: Natural herbal bug spray and herbal remedies for people and pets.

Plants:  Desert landscaping and garden plants including fresh herb and veggie starts and chiletepin plants.

Arts & Crafts: Local and handmade arts and crafts will now be for sale at the farmers market through the Douglas Arts Association. For more information and a vendor application please contact Cathy Keiser at 805.0496 and luckycmk@yahoo.com.  

Information:  Contact Lea Dodge at 805-0086 (leadodge@gamil.com) or Kathleen Gomez at 805-5938 (kgomez@samcaz.org)

Grilled Vegetables

2 yellow squash sliced diagonally into ? inch slices

2 eggplants cut in half if small or sliced if large, retain skin

2 sweet onions sliced into ? inch slices with skin

2 zucchini, sliced diagonally

2 large green onions

2 each yellow and red bell peppers, stemmed, seeded and quartered

Several cloves garlic, chopped

Salt and pepper

1/2 cup olive oil

1/4 to 1/2 cup balsamic vinegar

Preheat a clean grill to high. Prepare all vegetables. Place vegetables in a roasting pan. Season vegetables with salt and pepper and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and marked by the grill.

Pesto

(Adapted from Mollie Katzen’s Enchanted Broccoli Forrest)

3 cups packed fresh basil leaves

3 to 4 large cloves garlic

1/3 cup lightly toasted pine nuts or walnuts

1/3 cup olive oil

1/3 cup freshly grated parmesan cheese

Salt & freshly ground pepper to taste

Place basil leaves and garlic in a food processor or blender and mince well.  Add nuts and continue to blend.  Keep machine running as you drizzle in olive oil.  When a smooth paste, transfer to a bowl and stir in parmesan and season.  Pesto is great over fresh pasta by itself or with spaghetti sauce.  It can also be added to soups or used to flavor sandwiches, deviled eggs and salads.  Leftover pesto can be frozen in ice cube trays.  When frozen remove cubes and place in a re-sealable plastic bag, removing as needed.

Zucchini Brownies

(adapted from Simply in Season)

1 cup flour

3/4 cup whole wheat flour

1/3 cup baking cocoa

1/2 tsp baking soda

1/2 tsp salt

3 cups shredded zucchini

1 egg

3/4 cup sugar

3/4 cup brown sugar

1/2 cup yogurt

1/2 cup oil

1 tsp vanilla

1/2 to 1 cup semisweet chocolate chips

1/2 cups nuts

Combine flours, cocoa, soda and salt.  Stir in zucchini.  In another bowl combine beat egg with fork.  And combine with sugars, yogurt, vanilla and