Been missing your farmers? Need a dose of bok choy?
The Prescott Farmers Market opens May 10th, 2014, in the Yavapai College Parking Lot "D" - follow the main entrance from Sheldon Street around and you'll see us on the right. Your favorite vendors will be there bright and early every Saturday, 7:30 until noon, from May 10th-October 25th.
Chino Valley market starts June 5th and runs through October 25th, 2014. Find us in the Walgreens parking lot on Hwy 89, across from the Safeway, every Thursday of the season 3pm-6pm.
The Prescott Farmers Market is pleased to announce the hiring of our new Managing Director, Heather Houk. Heather graduated from Prescott College with her B.A. in Agroecology and Community Development and M.A. in Sustainability Education. Heather comes to us with a long history and familiarity with our local food system, relationships with local farmers and producers, and nonprofit management. Her primary function is to ensure growth and overall success of our Prescott, Chino Valley, and Prescott Valley Farmers Markets, while also overseeing the school gardens and other educational outreach programs.
Heather will replace Erin Lingo, who is moving with her family out of state. Erin has served as the Market Manager for five years, and has successfully grown the markets and implemented the school garden and school donation programs.
The Prescott Farmers Market is a nonprofit farmers cooperative that operates seasonal weekly farmers markets in Prescott, Prescott Valley, and Chino Valley, from May - October. Growers and food producers from Arizona are invited to sell their products at the farmers markets. The recent 501(c)3 status of the Prescott Farmers Market ensures its ongoing responsibility to provide fresh, healthy and local food to the tri-cities, as well as agricultural and nutrition education to producers and the greater community, and funding and curricular support for local school gardens.
are you ready for the farmers market to open? did you know you can still support our local farmers and producers?
fresh local produce - straight from the farm
plus Cotton Country Jam, DeCio Pasta, Eagle Honey, Cafe de Dona Ella, and more!
371 Garden St. in Prescott (Prescott College Bookstore & CSA Store) M-F 8am-5pm
Our produce this week is naturally grown by
Whipstone Farm in Paulden
Crooked Sky Farm in Phoenix
Collier Farm in Paulden
the Hawkins' trees in Phoenix
Please visit our weekly blog for recipes and more info: http://pccsa.wordpress.com/
and like us on Facebook: https://www.facebook.com/pages/Prescott-Farmers-Market-and-CSA
Don't miss this weekend's farmers market - it's the last one of the season! Make sure you stock up on winter squash, jam and honey, get your knives sharpened, and make sure you grab some frozen tamales to enjoy this winter!
Plus, it's Customer Appreciation Day! Check out all the exciting things happening this Saturday:
chef demo with Chef Todd, using all farmers market ingredients
live music from Pat Beary
guest art Rae Thiebert
free coffee and pumpkin pie
great market basket raffle
all merchandise on sale!
See you at the Prescott Farmers Market Saturday Oct 27 7:30-noon!
this week at the Prescott Valley market: IT'S OUR LAST WEEK!!! Please make sure to stop by and say "thanks" to our loyal farmers! Note: next year this market will switch back to Tuesdays 3-6pm.
celebrate the coming fall season with guest artist Maddy Groves
chef demo and cooking techniques with Chef Todd
live music by Chris Wuehrmann
plus winter squash galore - root veggies - tomatoes - canned goods - tamales - and so much more!
To store: Collards can be easily stored for 10 days when kept just above freezing at high humidity. Put in a plastic bag in your crisper drawer.
collard sushi with red pepper and cucumber
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
live music from Cat and Chuck
Prescott market: Saturday 7:30-noon
live music from Patti Cummings and dance performance by Prescott College's Nature and Dance class
guest artist Walker Bidwell
here.is coming to Prescott! Sandor is a self-taught fermentation experimentalist and self-described fermentation fetishist and the author of (Chelsea Green, 2003), : Inside America’s Underground Food Movements (Chelsea Green, 2006), and The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (Chelsea Green, 2012, co-authored with Michael Pollan). Sandor has taught hundreds of fermentation workshops around the North America, and soon Prescott will join the list! So…we are looking for local businesses or interested supporters to become sponsors! We need to raise a few hundred dollars for Sandor’s honorarium, and would love all the help we can get! Please contact Allison Jack (email@example.com) if you’re interested and able to help. Read the Grist interview with Sandor
eggplant with bell pepper, feta and green olives
adapted from epicurious
- Olive oil
- 1 large eggplant, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles
- 1 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips
- 1/2 cup crumbled feta cheese (about 2 ounces)
- 12 small inner leaves of butter lettuce
- 10 large green Greek olives, pitted, chopped
- 1 teaspoon finely chopped fresh oregano
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
adapted from all recipes
- 1 bulb garlic
- 1/4 teaspoon olive oil
- 1 (1 1/2 pound) eggplant
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 6 cups chicken or vegetable broth
- 3/4 cup tomato puree
- 1 dash cayenne pepper
- 1 1/4 cups half-and-half
- 1 teaspoon Worcestershire sauce
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
adapted from saveur
- Peel of 1 large yellow onion
- 4 hard-boiled eggs, peeled
- 7 tbsp. canola oil
- 1 1/2 lbs. large eggplant, cut crosswise into 1/4″-thick slices
- Kosher salt, to taste
- 2 small cucumbers, unpeeled, finely chopped
- 1 small tomato, cored and finely chopped
- 1 small red onion, finely chopped
- 3 tbsp. fresh lemon juice
- 2 tbsp. extra-virgin olive oil
- Freshly ground black pepper
- 5 tbsp. tahini
- 1 clove garlic, finely chopped and mashed into a paste with a little salt
- 4 pitas, warmed
- Amba (mango relish), for serving (*found in Middle Eastern stores)
- 1/4 cup packed flat-leaf parsley leaves
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.
- February 25, 2014 - Vendor Applications Now Available! Deadline April 15th!
- February 22, 2014 - Prescott Farmers Market opens May 10th, 2014!
- May 10, 2013 - Prescott Farmers Market opens this Saturday!
- April 17, 2013 - introducing new Managing Director
- February 14, 2013 - GMO Free Prescott presents Jeffrey Smith