|Baked Goods (9)|
|Dairy and Eggs (8)|
|Flowers & Plants (15)|
|Non-Profit Organizations (11)|
|Prepared foods (15)|
|Specialty Items (10)|
Locations & Hours
Prescott Farmers Market:
Saturdays, May 11-October 26, 2013
7:30 am - 12:00 noon
Yavapai College main parking lot
1100 E. Sheldon St.
Chino Valley Market:
Thursdays, June 6-October 24, 2013
3:00 pm - 6:00 pm
1020 Arizona 89
Chino Valley, Arizona
Prescott Valley Market:
Tuesday, June 25-October 1, 2013
3:00 pm - 6:00 pm
Tim's Toyota parking lot
Glassford Hill & Florentine Rd.
|market update 9.13|
Congratulations to our very own Sarah Wertz (Rabbit Run Farm). Her essay,"When Life Gives you Radishes...Keep Planting" got an honorable mention is the National Farmers Market Coalition essay contest!
Sarah Wertz of Rabbit Run Farm, who sells as Prescott and Flagstaff Farmers Markets:“I know we are on the right track when one of my favorite customers, an elderly woman named Lola, comes to our booth each week and says loudly, “Oh! Ah!” and “Oh my goodness, you musta been up all night washing! I don’t see a speck of dirt! Mmm mmm!” She turns to another customer and sells our produce with her praise.” Read When Life Gives you Radishes… Keep Planting!
this week at the markets:
Chino Valley market: Thursday 3-6pm
Prescott Valley market: Friday 4-7pm
Prescott market: Saturday 7:30-noon
eggplant with bell pepper, feta and green olives
Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add eggplant to skillet, arranging in single layer. Sprinkle eggplant with salt and pepper. Sauté until cooked through, but not browned, about 3 minutes per side. Transfer eggplant to sheet of foil; reserve skillet.
Arrange 1 bell pepper strip atop rounded edge of each eggplant piece, trimming to fit, if necessary. Sprinkle cheese atop eggplant.
*Can be made 2 hours ahead. Let stand at room temperature.
Arrange lettuce leaves on platter. Reheat oil in skillet over medium heat. Place eggplant, cheese side up, into skillet. Cover and cook until cheese softens and begins to melt, about 4 minutes. Place 1 eggplant piece atop each lettuce leaf. Sprinkle each with olives and oregano.
roasted garlic and eggplant soup
Preheat oven to 350 degrees F. Line a baking sheet with foil.
Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.
eggplant and cucumber salad sandwich
Place some tea bags and onion peel in a 4-qt. saucepan with 8 cups water; bring to a boil. Reduce heat to lowest setting, add eggs, and cover; let eggs steep until they’ve darkened in color, about 1 hour.
Meanwhile, heat oil in a 12″ cast- iron skillet over medium-high heat until oil is shimmering. Season eggplant with salt. Working in batches, add eggplant and cook, flipping once, until golden and very soft, 3–4 minutes. Transfer eggplant to paper towels and set aside.
In a small bowl, combine the cucumbers, tomatoes, onions, 1 tbsp. lemon juice, and olive oil; season cucumber salad with salt and pepper and set aside. In a small bowl, combine the remaining lemon juice, tahini, garlic, and 5 tbsp. ice water. Whisk ingredients until creamy and season with salt; set tahini sauce aside.
To serve, slice off the top quarter of the pita breads and spread some of the tahini mixture on the inside of each pita. Put about 7 slices of eggplant into each pita along with one egg. Add some of the cucumber salad, top with some of the amba, and stuff some of the parsley into each pita. Drizzle the top of each sandwich with the remaining tahini sauce.