T.C. Eggington’s celebrates its 25th EGG-iversary November 15th – 19th with a limited-time 25-egg omelet offering for charity
Proceeds to benefit East Valley Firefighter Charities
It’s the 25 year EGG-iversary for renowned Mesa eatery T.C. Eggington’s this month! To celebrate this milestone, the restaurant will offer a signature 25-egg omelet on Monday November 15th through Friday November 19th with proceeds to benefit East Valley Firefighter Charities.
For every person or group who eats the 25-egg omelet during its EGG-iversary week, T.C. Eggington’s will donate $50 to the East Valley Firefighter Charities. Omelets can be plain or filled to the brim with the incredible ingredients from T.C. Eggington’s kitchen.
Also, Friday, November 19, 2010 marks the official 25th Egg-iversary and is also the last chance to order the 25-egg omelet. Guests will receive complementary bubbly OJ to cheers!
T.C. Eggington’s has been serving up its extraordinary breakfasts, lunches and brunches in Mesa, Arizona since 1985. The restaurant is known for its award-winning traditional family recipes, which are all made from scratch, using only the freshest ingredients. The Arizona Republic honored T.C. Eggington’s recently by listing it as the number 5 in the best breakfasts in the Valley. They are located at 1660 South Alma School Road, in Mesa, Arizona.
The restaurant uses an average of 800 eggs a day during the week (all eggs purchased locally through Hickman’s Family Farms), and 2400 eggs on weekends. That’s over 8000 every week, or nearly 10.5 million eggs in the 25 years T.C.’s has been serving up eggs. Most folks would consider that eggscellent numbers!
Pumpkin Pie Cake-Too Good for Words!!
Editor’s Note: This post courtesy of Jan D’Atri
Rescued Recipe #179
Pumpkin Pie Cake
Pumpkin pie cake photo credit: Jan D'Atri
Two things I’ll always remember about this week: how miserable I made Rodney Shedd; and Tiffany Shedd’s fabulous Pumpkin Pie Cake.
It was the last day for picking cotton this season at the The Cotton Shedd Farm near Eloy.
The heritage family farm run by Rodney and Tiffany is a working farm that produces cotton, wheat and beef as well as offer country living classes, art classes, handmade soaps and Tiffany’s original artwork. While Rodney handles the harvest, Tiffany—in addition to other chores of farm life—has opened her home and the farm experience to anyone who’s hankering to be a “farmer for the day.” You’ll see how cotton is picked, get to pick some yourself, take a hayride and then be treated to a farmhouse meal including the Pumpkin Pie Cake! High atop the cotton rig in the middle of the Shedd’s 900-acre cotton field, I was shooting video out the door of the cab that Rodney was driving.
“When you’re done shooting Jan, would you mind closing the cab door? I’m allergic to cotton.” What a gracious man. If I were Rodney I would’ve booted me right off the cotton pickin’ rig! That cab is the only thing that shelters Rodney from flying cotton debris and has allowed him to continue to do what he loves—and will always love best—be a cotton farmer. So, I’ll live with the memory or ruining Rodney’s day. You take the cake! It’s a fall harvest winner from The Cotton Shedd. (Visit www.cottonshedd.com)
Cotton Shedd Pumpkin Pie Cake
Recipe courtesy of Christina Bradford
Ingredients:
1 boxed yellow cake mix
1 stick butter (1/2 cup), room temperature
4 large eggs
2 cans (15 oz. each) pumpkin
1 can (5 oz.) evaporated milk
1 cup sugar
2 teaspoons cinnamon
1/2 stick butter, cut into small pieces, chilled
1 cup chopped pecans
Whipping cream
Directions:
Preheat oven 350. Grease and flour 9×13 pan.
Measure out 1 cup of dry cake mix, set aside. Place remaining cake mix, ½ cup butter and one egg in mixing bowl. Beat until fully combined.
Using your fingers, gently press the batter into the pan and partially up the sides. Set aside.
Filling: Combine pumpkin, evaporated milk, 1 cup sugar, 3 remaining eggs and cinnamon in same mixing bowl. Beat on low until combined. Beat again, on medium until the mixture lightens in color and texture, 1-2 minutes more. Pour filling over the crust in the pan. Set aside.
Topping: Place chilled butter and the reserved cake mix in mixing bowl. Beat until crumbly, about 2 minutes. Stir in pecans.
Distribute topping over the filling.
Bake until the center no longer jiggles when you shake the pan and the top has browned, approx. 1 hour. Remove from the oven and cool at least 20 minutes before serving. Serve cold or warm with whipped cream.
Store this cake, without the whipping cream, covered in the refrigerator for up to a week.
By Julie Murphree, Arizona Farm Bureau
He’s not your average kind of guy.
Arizona Farm Bureau's Peggy Jo peeks over Gary Reeves shoulder as he signs up for membership on his Droid. Photo Credit: Julie Murphree
Classically trained multi-generational wine master, The Village of Elgin Winery Owner Gary Reeves likes to do it right and get right to it.
So when he came up to me on Saturday morning (November 6) before the start of the Festival at the Farm event to sign up for an Arizona Farm Bureau agriculture membership I did mention he could get on a computer and sign up online. “No, I want to do it now on my Droid.”
Since providing online renewal and new membership sign-up on www.azfb.org, approximately 25% of our current members have renewed online. So the tool is providing convenience. And, we’re excited that this suits our mobile customers — even those that have confessed to shopping via cell phone while stopped at a red light (but we won’t name names).
“Our winery wanted to support the Arizona Farm Bureau and do it immediately,” said Reeves. “The reality is that if I didn’t do it right then and there it would take another week to get around to joining. As easy as it was to do it there was no reason not to.”
Reeves added, “It really was one of the easiest forms to fill out online.”
Family-owned and producing wines in the traditional manner, Reeves’ winery is the largest producer of wine in the Sonoita valley. Explained Reeves, “Classically styled and aged in fine European wood, the wines reflect the subtle grace of Arizona terrior.”
If you go to The Village of Elgin Winery website you’ll discover a variety of quality wines to choose from.
The family also owns Four Monkey Wines.
You can find all their wines at Total Wines and More.
Focused on community, the family donates a portion of each bottle sold to researching a cure for autism and they also donate to the Wounded Warrior program.
Welcome to Arizona Farm Bureau Reeves family! We’re excited to have you on board!
Rescued Recipes: Hamburger Soup from Jan D’Atri
Editor’s Note: This is a guest post by Jan D’Atri
Hamburger soup, photo credit: Jan D'Atri
With all the soup I’ve made in my lifetime, why haven’t I made this one? Why had I never even heard of this recipe since it’s so easy and absolutely delicious?
Well, I’m making up for it now because Hamburger Soup is a new favorite for fall. Think of a thick, rich homemade chicken soup with rice instead of noodles and ground beef, turkey or pork sausage instead of chicken!
Remember last week I told you that I’ve been cooking out of the Bale of Treasures Cookbook lately? It was compiled years ago by the Casa Grande Valley Cotton and Agricultural Women’s Club and loaded with simple and satisfying recipes that were favorites of Arizona ranching and farming families. The Hamburger Soup recipe came from Christye Flanagan of the Yuma County Cotton Wives.
I had all the ingredients for the soup in my frig, freezer or panty (and you probably do, too) so I grabbed a big ol’ pot and started chopping. In about an hour I had a hearty and substantial soup ready to toss some croutons in to.
The recipe is delicious as is, but I kicked up the flavor even more by using hot Italian sausage in addition to ground beef (equal amounts) and then threw in a pinch of red pepper for an added bright punch. I also left out the tomato juice and replaced it with chicken broth, since I wanted just the flavor of the broth, veggies and meat. I’ll make it with the tomato juice this week.
It’s a great “everything but the kitchen sink” type of recipe.
If it’s in the frig and you need to get rid of it…throw it in the Hamburger Soup!
(I did that with a leek and a leftover sweet yellow onion half)
When you scoop up a ladle of this soup and pour it into a bowl I think you’re going to have the same reaction I had. Why didn’t I think of this sooner?
Hey Seinfeld. You’re in luck. This week it’s soup for you!
Cooking the soup. Photo Credit: Jan D'Atri
Cooking the soup. Photo Credit: Jan D'Atri
Hamburger Soup
Ingredients:
1 pound ground beef (or half beef and half Italian sausage)
3 tablespoons olive oil or butter for sautéing
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
1 cup leek, diced, optional
1 cup potatoes, peeled and diced
3 cups tomato juice
¼ cup rice, uncooked
3 cups water (or broth if omitting tomato juice)
1 teaspoon basil
½ teaspoon thyme
2 bay leaves
3 teaspoons salt
pinch of red pepper flakes
Directions:
In a large pot or Dutch oven, sauté onions, carrots, celery, and leek in olive oil or butter until soft.
Add potatoes, ground beef and sausage. Cook until meat is browned. (Meat should be in small pieces.) Add rice, tomato juice, water or broth, basil, thyme and bay leaves. Cook for 1-2 hours. Add salt and red pepper flakes. Serve with croutons, crackers or bread and butter.
6 Tips to Enhancing Your Shopping Experience in the Produce Aisle
By Julie Murphree, Arizona Farm Bureau
So, don’t think the only place to get the freshest and healthiest produce is the local farmers’ market. And, don’t think it’s the only place to find local produce.
You may recall last week’s article on enhancing your shopping experience at your local Farmers’ market.
If you ask 10 people for a recommendation on where to find the best local produce, it’s likely that most of them will suggest a farmers’ market. For many, this is the first place that pops into one’s mind when it comes to local foods and products. But what if your local farmers’ market only takes place once a week, and you miss it? Where else can you go to get quality local products?
What many people don’t realize is that your local farmers’ market isn’t the only place to get the freshest and healthiest Arizona-grown produce and other foods. In Arizona, we have access to a lot of local products in our neighborhood grocery store every day! (See the list of seasonal and local Bashas’ produce at the bottom of this article.)
I recently spoke with Jack Armstrong, an expert Produce Buyer who’s been with Bashas’ Family of Stores for more than 40 years. (He sure knows Arizona growers!) Here are some great tips we assembled to help you find local products at your neighborhood grocery store; but as important how to enhance your shopping experience in your local grocery store:
1. It’s easy to buy local at your hometown grocery store. 55% of your beef in the meat counter statewide comes from Arizona beef, according to the Arizona Beef Council. Plus, anywhere you can find Hickman’s eggs; you’re buying local from an Arizona family farm. Additionally, 98% of the milk (liquid, also known as fluid milk) in the dairy section is local.
2. Seek out the produce manager in the store. Ask, “What’s new.” Ask, “What’s local.” Do they have recommended recipes for certain items? Ask them how quickly local produce gets from field to the produce case. Also, ask, “What’s good today or special today?”
A good produce expert can tell you how quickly the store’s product gets from the field to the produce case. For example, Bashas’ works with its local producers to get product delivered in four hours or less to the company’s distribution centers. That way, quality produce is shipped to the stores that same evening – at peak freshness.
“We’re a one-day drive from a great variety of produce because of where Arizona is located,” Armstrong said. “Arizona and California produce more than 50% of the fruits, vegetables and tree nuts that Americans all over the country consume.”
3. Use the produce aisle as a place to plan your meal. Get inspired. Look for something you haven’t cooked in a while. Ask for recipes for produce items that you’re unfamiliar with or haven’t prepared before. See someone picking up an item you’ve never tried before? Ask them or the produce manager to give you some ideas on how to use the product. Or, trust your intuition and take it home, taste it raw, steam, roast, and grill or stir-fry whatever is in season. This is one of the keys to creative cooking.
4. Build your shopping list according to your breakfast, lunch and dinner menus. Obviously, sticking to your shopping list keeps your food budget on target. If you can’t find a particular item on your list, be sure to ask a produce manager who can help you locate the item or find a great substitution.
Produce managers are there to make your menu planning easier. They can look up any produce item and give you its history and nutritional information; including where it was grown (Bashas appears to be very keen on helping in this area). They’ll also give you some time-saving tips and menu ideas to incorporate produce items that are new to you.
5. Get the kids involved. Let them pick out whatever produce they want and will eat. It’s a great way to make them responsible rather than you for eating fruits and vegetables. Our “Let’s Eat Video helps out with getting children to eat more vegetables.
Encourage kids to try new fruits and vegetables, and use their senses to discover the best items. Smell, touch (gently) and taste. “If they pick it out, they’ll at least try it, and they become in tune with their own food tastes,” Armstrong said.
6. If you have questions, never be afraid to ask. “Part of our job is to know fruits and vegetables,” said Armstrong, referring to a produce expert’s role in the store. “No question is stupid. Questions are for learning. If a produce manager doesn’t know the answer, he’ll find the answer.”
Your local grocery should be able to guarantee quality and freshness if they’re dedicated to those high standards of fresh, healthy and affordable produce. With Arizona’s competitive grocery market and the large amount of local produce, your odds are very good. Remember, in the Bashas’ example they can get fresh produce from field to their coolers in four hours.
“We’re bringing you some of the best produce right here from Yuma,” says John Boelts, large-scale Yuma produce grower who is president of the Yuma County Farm Bureau and on the board of the Yuma Fresh Vegetable Association. “We’re growing the quality produce consumers want and making it available at prices they can afford.”
Boelts, who grows as many as 40 to 60 varieties of produce in any given season, also suggests you make a habit of talking to store produce managers. “You’ll learn so much more about what Arizona farmers and ranchers are growing for you.”
Bashas’ Focus on Local Produce: So You Know …
Here’s the Arizona produce and plants that are available and when they’re available in Bashas’ stores.
Year-Round
Tomatoes (Willcox)
Pecans
Winter (about 30 Arizona-grown produce items are available in late fall and early winter)
Lettuce (Yuma)
Cauliflower
Broccoli
Carrots
Other greens (like Bok Choy, etc.)
Poinsettias
Spring
Melons, like watermelon and cantaloupe
Mid-Spring
Onions
Late Spring
Potatoes
Early Fall
Melons, like watermelon and cantaloupe
Fall
Basil plants
Tomato plants
Some apples (in stores located up north or south)
A couple of the Bashas’ stores (in places like Sedona and Thatcher) bring in produce (like peaches and apples) from local farms in their area to sell in the stores. The Sedona Bashas’ store, for example, sells locally-grown apples.
As a general rule of thumb, as it gets hotter in Arizona, the produce comes from the northern part of the state. As it gets colder in Arizona, the produce comes from the southern part of the state.
Some of the local farmers Bashas’ support in its stores:
• Abby Lee Farms (Phoenix)
• McClendon Select Farms (Peoria)
• Rousseau Farms (Tolleson)
• Sunizona Family Farms (Willcox)
• EuroFresh Farms (Willcox)
• Dole Fresh Vegetables (Yuma)
It’s National Peanut Butter Month: Go Nuts!
Whether you like it crunchy or smooth and no matter which brand you prefer (and people are devoted to their brands!) it’s National Peanut Butter month, so enjoy the treat that has been around since 950 BC. Americans love their peanut butter as evidenced by the fact that we eat 700 million pounds a year (3 lbs per person)!
Peanuts weren’t originally found in the U.S. it’s believed that the peanut made it to Africa from Peru and were brought by early South American explorers. The peanut was then traded to Spain, and from there made it to the Americas.
After they made it to the American shores, peanuts were grown commercially in North Carolina as early as 1818 and in Virginia in the 1840s. George Washington Carver used the peanut as a replacement crop in 1890 when the cotton crop was destroyed by weevils. Carver is credited with being the father of the peanut industry for his work with the legume.
Peanut butter, in all its creamy deliciousness, began with a doctor in St. Louis in 1890. It’s believed he was looking for a protein substitute for people whose teeth were in too poor of condition to chew meat. The doctor ground the peanuts in a meat grinder and made paste.
Not long after that Dr. John, and his brother, W.K. Kellogg patented a peanut butter paste process before they turned their attention back to cereal.
The United States didn’t actually see the introduction of peanut butter into the mainstream until the St. Louis World Fair in 1904 when you could purchase it at a concession stand at the fair.
In 1928, Pond Company produced a smooth peanut butter where it was sold under the Peter Pan brand. Jif was produced by Proctor & Gamble in 1958 and remains the most popular brand even today.
In addition to Americans consuming the most peanut butter, the United States is also the biggest supplier of peanut butter.
You may wonder, though whether peanut butter is healthy as it contains saturated fat and sodium. Dr. Walter C. Willett, a nationally known nutrition expert wrote that the presence of saturated fat doesn’t automatically kick a food, such as peanut butter, into the “unhealthy” camp.
A typical 2-tablespoon serving of peanut butter has 3.3 grams of saturated fat and 12.3 grams of unsaturated fat. In moderation, some saturated fat is okay. Eating a lot of it, though, promotes artery-clogging atherosclerosis, the process that underlies most cardiovascular disease.
Peanut butter also gives you some fiber, some vitamins and minerals (including potassium), and other nutrients. Unsalted peanut butter has a terrific potassium-to-sodium ratio, which counters the harmful cardiovascular effects of sodium surplus. And even salted peanut butter still has about twice as much potassium as sodium.
So, grab a piece of wheat bread, a banana or a stalk of celery and slather on some peanut butter and enjoy! Here’s
10 fun peanut butter facts:
- Aachibutyrophobia is a fear of peanut butter sticking to the roof of your mouth)
- The two major peanut producers in the US are Georgia and Texas; peanuts are also Georgia’s official state crop, with at least 50% of the production being used for peanut butter
- An 18 ounce jar of peanut butter needs 850 peanuts to be made
- Former presidents, Jimmy Carter and Thomas Jefferson, were peanut farmers
- Peanuts are not actually nuts: they are legumes and grow underground
- Peanuts account for 2/3rds of the total snack “nuts” consumption in the USA
- The world’s largest peanut is 20 feet tall, and it’s currently kept in Turner County, Georgia
- One acre of peanut crop yields 2860 pounds of peanuts, enough to make 30000 peanut butter sandwiches
- Americans on the West Coast prefer chunky peanut butter, whereas those in the East Coast like it creamy
- The reason peanut butter sticks to your mouth is that its high protein content absorbs moisture
Holiday Food Bargains Abound at Arizona Supermarkets
With the economy still struggling, consumers can expect to find food bargains
Holiday food bargains abound in Arizona.
between now and the end of the year.
“The goal is always to get as many customers through the doors as we can,” said Marsha Gilford, spokeswoman for Smith’s Food and Drug. “We try to be as competitive as we can possibly be. And this is the most important quarter of the year (for sales), so the goal is to have as much variety as we possibly can at the best price we can offer.”
Julie Murphree, Marketing Director for Arizona Farm Bureau who spearheads the quarterly food market basket for the state, said the competitive environment in Arizona is helping keep food prices down. Additionally, significant produce supply is keeping prices at good levels for consumers. She expects it to be a traditional fourth quarter this holiday season with bargains expected for consumers.
“Historically, people get pretty competitive during the holiday season on the food side,” She said. “Consider, for example, the bargains we’ll find at the grocery store on the price of a turkey as we near Thanksgiving.”
Arizona Farm Bureau’s food price market basket coordinator and one of the key shoppers, Peggy Jo Goodfellow, said, “There are definitely bargains to be had at your local grocery store.” Goodfellow recently went out and shopped four stores as the organization prepared to gear up for the Thanksgiving food market basket survey. She’ll make another round, along with her team of shoppers, closer to the Thanksgiving holiday.
Free Cheeseburger Day at Joe’s Farm Grill on Wednesday
Free Cheeseburger Day 2009 at Joe's Farm Grill
It’s that time of year again! Time for free cheeseburgers at Joe’s Farm Grill!
Joe’s Farm Grill continues their annual tradition of hosting a Customer Appreciation Day at Joe’s Farm Grill on Wednesday, Nov 3rd, 2010.
This hugely popular event runs from 10:00 AM to 3:00 PM at the restaurant located at 3000 East Ray Road, in Gilbert, Arizona.
Everyone who is willing to stand in line will receive a free cheeseburger meal. The meal includes fries and a drink -either water, tea or a soft drink.
Last year over 3,000 free cheeseburger meals were given away.
There are some important rules. Only one cheeseburger per person, and you must stand in line to get your meal, no call-ins, no taking one back for someone else.
Also, you will want to get there early. The event will end at 3:00 PM, however the owners assure us that if you are in line by 3:00 PM you will get a cheeseburger.
Note: The restaurant will be closed at breakfast and dinner that day. Also, no other food will be served.
Joe’s Farm Grill
3000 E. Ray Rd. (Ray, 1/4 W of Higley Rd. – take the Higley Rd exit of the San Tan Freeway 202)
Gilbert
@joesfarmgrill
Halloween for Foodies! (If you dare!)
Interested in a Halloween inspired dinner? Check out the
Halloween Dinner Menu at Petite Maison in Old Town Scottsdale.
According to Chef James Porter in his latest newsletter, “Some people look at trotters, thymus and tongue and squeal. When I look at them, I salivate. And, I’m pretty darn sure that if you join us this Sunday night for our “Offal Halloween Dinner” you’ll quickly be on my side of the table!”
Check out the menu below and then make your reservations for the Offal Halloween Dinner- if you dare! (Note: the regular menu will be served at well.)
Offal
Halloween
Dinner Menu
Sunday, October 31
5pm to 10pm
First Course
Country Style Head Cheese with Grilled Rustic Bread, Cumberland Sauce and Spicy Mustard
Ugni Blanc/Colombard – ’08 UBY
Cote de Gascogne
Second Course
Trotter and Sweetbread Crepinette with Fried Chicharones
Pinot Noir – ’07 Latour Domaine de Valmoissine – Burgundy
Third Course
Sous Vide Veal Tongue with Crispy Bone Marrow and Foie Gras Jus
Cabernet/Shiraz – ’07 Villa San-Juliette – Paso Robles
Dessert
Sonoma Foie Gras Crème Brulee
Sauternes – ’05 Maison Nicolas Reserve – Sauternes
Bon Appetit!
Four Course Dinner $49
Paired Wines $25
(tax and gratuity are not included)
Reservations Required
480.991.6887
Petite Maison
7216 E. Shoeman Lane
(in Old Town, a half block south of Camelback,
off the east side of Scottsdale Road)
Scottsdale, AZ 85251
480.991.6887
Open Seven Days a Week
——–
Lunch – Monday-Friday
11am-2pm
Dinner – Nightly
5pm-10pm
Champagne Brunch – Every Saturday & Sunday
10am-2pm
Staff Meal – Thurs, Fri & Sat
10pm-Midnight
——–
Nestled in the heart of Old Town Scottsdale, Petite Maison is a country bistro specializing in traditional French cuisine prepared by Chef James Porter and Sous Chef David Bowman.
14 Tips for Shopping at an Arizona Farmer’s Market
By Julie Murphree, Arizona Farm Bureau
McClendon's Farms is one of the many vendors at Old Town Farmer's Market in Scottsdale.
Whether you’re a veteran of your local farmers’ market or trying one out for the first time this weekend, here is a series of practical tips to enhance your farmers’ market experience. Some of these tips are also from Denise Logan, farmers’ market manager for Arizona Community Farmers’ Markets. (Thanks Denise!!) Watch for another article on enhancing your visit to the produce section in your local grocery store next week!
1. Come early. For best selection of produce, arrive first thing so that you have first choice on the variety of produce you’ll see at your farmers’ market.
2. Bring change and small bills. Though more and more markets are set up to take credit cards, carrying cash is a must.
3. Talk to the growers. Ask the grower what’s new and how he or she uses their product (any recipes?). In fact, a farmers’ market continues to be one of the best environments to chat with your farmers and ranchers. They want to share their stories and they love to explain their production methods. You’ll be surprised at the invaluable information you gather on even the most common fruits and vegetables.
4. Ask about safety protocols. Ask the growers you meet if they have employed any safety practices to ensure the safety of their produce. Many growers have engaged in what is known in the industry as “best management practices” that include methods for keeping their produce free from pathogens in the harvesting and packing process. And if USDA certified organic, safety practices are required. Larger traditional agriculturalists also comply with safety standards.
5. Bring your own bags. Some growers also recycle shopping bags. But remember to regularly wash your bags.
6. Bring a cooler. Some smart produce shoppers bring a cooler on wheels to keep the produce fresh until it gets home.
7. Dress for the weather. Arizona summers are hot so wear cool clothes, a hat and sunscreen. Also bring drinking water.
8. Decompress and mingle! Markets are a great way to decompress and mingle with your neighbors!
9. Use the market as a place to plan your meal. Go to the market, and get inspired. Learn to shop and eat “seasonally.”
10. Buy a new item every once in a while. Ask the person next to you or the producer to give you some ideas on how to use it. Or, trust your intuition and take it home, taste it raw, steam, roast, and grill or stir-fry whatever is in season. This is one of the keys to creative cooking. Plus, farmers’ markets are one of the best places to discover unique and unusually produce.
11. Get the kids involved. Give them a few dollars and let them buy whatever produce they want and will eat. It’s a great way to make them responsible rather than you for eating fruits and vegetables.
12. Use your senses to find the best items. Smell, touch (gently) and taste. Our senses can be valuable in our discovery.
13. Bring a friend to the market. Turn someone else on to the rich satisfaction that can be found through the food and community at the Farmers’ Market.
14. Follow the chefs. If you live in a somewhat urban area or in the vicinity of a culinary school (think Scottsdale), chances are the chefs from your local restaurants or the student chefs will be shopping at the farmers market. You may see them in their kitchen whites on the prowl for the makings of the menu of the day. They have their eyes peeled for the freshest, most colorful and most unusual vegetables, fruits and flowers. They have their favorite vendors who can supply them with such treats. And if they discover you’re following them, just tell them you’re a fan!
Some come to the market as much for the fun, fellowship and people as for the quality produce you’ll find at an established market. If you’re not one of the “farmers’ Market Faithful that come out weekly to socialize, enjoy great music and celebrate Arizona’s local bounty, watch out. The bug will bite and you’ll find yourself a regular at your local farmers’ market.
Photo credit: Scottsdale Old Town Farmers Market
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