Welcome to the Phoenix Public Market, a program of Community Food Connections, a 501c3 non-profit organization. The Market marks the spot where community revitalization, economic development and a showcase for local small-scale agriculture and local artists and crafters intersect in the heart of the city.
Featured Articles:
Here’s the list of vendors at Saturday’s Open Air Market!
February 10th, 2012
Our Saturday Open Air Market takes place every week from 8am – 1pm at 721 N Central Avenue in Downtown Phoenix. Come on out and support your local farmers and neighbors! Here’s the list of vendors expected to be at the Open Air Market on February 11 (this list is always subject to last minute change)!
Welcome new vendors:
Illusions by Diedra
Local Natural Foods
Three Little Birds Design Company
Agriculture/Produce:
Abby Lee Farm
Baseline Tree Co.
Cami’s Eggs
Crooked Sky Farms
Dos Arbolitos
Double Check Ranch
Golo Family Organic Farm
Horny Toad Farm
IRC
JH Grassfed Beef and Lamb
Maricopa Ag Center
Maya’s Farm
Montgrove Arcadia Dates
One of a Kind
One Windmill Farm
Rainbow Valley Nursery
Seacat Gardens
Sonoran Date Palms
Tiger Mountain Foundation
Two Wash Ranch
Crafts:
Alley Cat Art Studio
AZ Garden A-Z
B. Deluxe
Back to Back Fiber Products
Barro y Café
Beaded Dreams
Boothill Bronzeworks
Botanicals in Clay
Busarin Designs
Chile Acres
Cholla Bay Soap / Shane’s Flaming Planet
Community Exchange Table
Custom Planters
Custom Stitchery
Dashford Inc.
Divine Designs by Velvet
DMC Designs
Emelmahae Soap Company
Essence of Paradise
Fallen Wood Turnings
Glassy Ladies
Green Leaf Studios
Happy Snappy Dog Treats
Herb’n Organics
Herder Family
Historical Cards
Hmong Embroiderd Clothing
Holiday Farm
Illusions by Diedra
Jules
Lonz Fashions
Lotus Wei
Luminous
Meharian Ceramics
Mer Madison
ModernMuse61
Molly Brown
Morales
Native American Arts and Crafts
New Garuda
Nubian Queen
Pat on the Back
Pat’s Bath and Body products
Peabo Pots
PM Mosaics
Potluck
Practical Art
Practical Medicine
Regina Ramando
Rswell Art
Sharp Van
Shola Designs
Shop Devious
Southwest Designs in Jewelry
The Lavender Barn
Theresa’s Beading
Think Positive
Three Little Birds Design Company
Tiger Glass
Tpetunia
Veterans Art Group
Vicklet Creations
Education Vendors:
Arizona Valley Compost
Valley Permaculture Assn.
Food:
Absolutely Delightful
Arizona Bread Co.
Awesome Oats
Barb’s Sweets and Treats
Belinda’s Pickles
Belle Fleur Chocolates
Bread Basket
Coffee and More
Cotton Country Jams
Crow’s Dairy
DD’s Desert Delights
DeCio Pasta
Dr. Hummus
Elfish Company
Especial Tuna
Fiscalini Cheese
Fru Fru Pops
Grady’s Barbeque
Grate Roots
Health Foodie
Jelly Kings
Local Natural Foods
Nuna’s Flavors
Oppie Sweets
P&M Pastries
Pickled Perfection
Poppa Maize
Raging Raw Organics
Raimondo’s
Relish This
San Francisco Chocolate Factory
Sherrye’s Kitchen
Smart Cookie
SugarJam Cookies
SW Herb Co.
Sweet Cupcakes Delight
Terra Verde Farms
Tonatierra
Tortillas Rosario
Treehouse Bakery
Urban Survival
Wei of Chocolate
Wisdom-Nectar
Woobies
Food Trucks:
Emerson Fry Bread
Hey Joe
Jamburritos
Mojo Bowl
Short Leash Hot Dogs
Calling all Arizona producers!
February 9th, 2012
We encourage you to apply to take your products to Slow Food’s Italian food expo Salone Del Gusto. This amazing global food event will be held October 25-29 in Turin, Italy.
The event showcases the extraordinary diversity of food from all continents and unites small-scale farmers and artisans from the north and south of the world who follow the principles of good, clean and fair production – food that is defined not only by excellent taste, but also environmental sustainability and social justice.
Our very own Community Food Connections Director Cindy Gentry and Urban Grocery & Wine Bar Manager Natalie Morris will both be in attendance. Will you?
Click here for additional information.
Q & A With Jennifer Woods, Final Chef in the Winter Chef Series
February 8th, 2012
Jennifer Woods is a native Arizonan from Tucson who remembers pulling on pink corduroy jeans in the middle of summer to harvest prickly pears with her mom to make jelly for PB & Js and buttered toast. She moved to Phoenix after graduation from U of A and has since been the “Coca-Cola Lady” for Joe Johnston at Joe’s Real BBQ, provided tabletop wares for Josh Hebert at his first restaurant (the one before Posh), sourced pastry bags for Tracy Dempsey at Cowboy Ciao, and started a Restaurant CSA for Crooked Sky Farms among other things. She continues to work for Crooked Sky Farms providing tours and the email/social communication and contributes to the Phoenix New Times’ food blog, Chow Bella. And she’s our final chef in the Winter Chef Series.
So what exactly is a “Winter Greens Ninja Class”?
I was at the Crooked Sky Farms CSA coordinator brunch a few weeks before being invited to participate in the Winter Chef Series. The common challenge among the CSA coordinators around the state (Flagstaff to Tucson) was that many members still had a hard time with winter greens and didn’t renew for winter sessions due to that fear.
It really struck me that the people who you’d think would be most open to them, still had a hard time. I wanted to have a class about greens and make them not so daunting. They’re so good for you, and there are so many ways to enjoy them that aren’t just sauteed in garlic. I wanted to have a class to showcase and talk about how to invite them into your kitchen with confidence.
I called it a ninja class because ninjas yield swords (perhaps for chopping vegetables from time to time), and can handle anything. Just like the ninjas who have been known to have supernatural powers, I can teach you to effectively manage an abundant CSA share week after week. I’ve been doing it for 6 years.
What are you making for us in the Chef Series (and why’d you decide to make that particular dish?)
I’m making a warm bacon dressing over a bitter greens salad and poached egg because I think it’s just the best salad. It’s the classic Salad Lyonnaise that’s good for breakfast lunch or dinner. Often times you see a head of bitter greens and pass it by because it’s not as familiar as a lettuce or spinach. This, in my opinion, is the best way to eat it and a dish that is super versatile but also one that you would want to make over and over again.
The second course will feature individual pizzas with Fossil Creek goat cheese, Rainbow Valley farmer cheese, an olive and Crooked Sky greens sauce, toasted pine nuts and dates. I wanted to share the special no knead dough recipe that makes weeknight homemade pizzas such a cinch, as well as almost instant pita bread, artisan loaves and homemade hot pockets.
The third course will feature brownie bites studded with candied seville orange peel and whipped creme fraiche, because who doesn’t like brownie bites and candy? I’ll be sharing how to make candy out of all that backyard fruit we have this time of year.
What’s your favorite thing about cooking?
Something I have heard a lot lately is how food nourishes. I love that word. Not only does it feed your belly it also fills your heart. I think it’s important to be mindful of where my food comes from. It helps me know that my dollars are spent toward the local producers I know who make it safely and sustainably. The food I get from the farmers markets and CSAs feel so much more special in my fridge than the supermarket foods. I feel like it’s my job to take what the local farmers have done and make sure that the food is prepared with care and not gone to waste. The farmers and farm workers work insane hours doing hard manual labor to provide this food. If we don’t support them, the farms and food would eventually go away and then our children won’t have a choice as to where their food comes from. I don’t want that to happen. I truly hope that the whole local/sustainable thing isn’t just a fad but more of an awareness that sticks.
I spend a lot of time cooking with my kids in the kitchen making memories and giving them tools to feed themselves as they get older. My kids are preschool aged and I give them both lettuce knives and teach them how to cut food safely. They feel so empowered.
Taking care of people by feeding them nourishing food and a pleasurable experience makes cooking such a joy for me.
Sign up for her Winter Chef Series cooking class here.
Urban Grocery & Wine Bar Specials – February 8 – 14
February 8th, 2012 This week at Urban Grocery and Wine Bar at the Market:
- Save $.35 on Doña Maria Mole Sauce – 8.25 oz. bottle (reg. $3.10).
- Pay just $7.50 per 1.8 oz. tin for Mano y Metate Mole Powder, hand ground in Tucson – available in Mole Dulce, Mole Verde, Pipian Rojo, and Mole Adobo flavors.
- Organic Avocados are 4 for $5 – just $1.25 each (reg. $1.65).
Specials good February 8-14, 2012 and are good only while supplies last. No rain checks or substitutions. Coupon not required.
CSM Specials – Week of February 7
February 7th, 2012
Our T-Day Special:
Queen Creek Olive Mill Chocolate Olive Oil
If you’re wondering what to do with Queen Creek Olive Mill’s Chocolate Olive Oil, then look no further than their recipe for Double Chocolate Olive Oil Cake.
If baking isn’t your cup of tea, some find that the savory qualities of pure cocoa without any extra sweetness of sugar made it taste good enough on its own that it could be sipped straight from the bottle.
On Tuesday and Thursday this week, CSM Members pay $15 for a 250 ml bottle of Queen Creek Olive Mill Chocolate Olive Oil (reg. $17.59).
Wine Special: $3 off Arizona Stronghold Centennial Wines
We’re celebrating Arizona’s centennial with Arizona Stronghold Centennial Wines! The Centennial Red goes well with anything from the barbecue – baby back ribs, grilled portabella mushrooms or bison New York steaks. The Centennial White pairs beatifully with oysters on the half shell, soft cheeses and cold chicken salads. And the Centennial Pink is perfect for a picnic – think cold ham or turkey sandwiches, red potato salad and broiled or grilled salmon.
This week at Urban Grocery & Wine Bar: take $3 off Centennial wines by the bottle.
Learn more about our Community Supported Market card.
We launched the CSM card as a way to thank you, our customers, for your continued support. CSM card holders are eligible for discounts, special promotions on seasonal items, and exclusive offers for Market events. The CSM card is now available for purchase at full price in denominations of $50, $100, $250 and $500.
