In this issue   All 3 markets open!   Food Safety Modernization Act   Cucumbers, recipes, and more! Veg of the Week   Cucumbers: Cucumis     saticus Cucumbers, to many people, really mean summer! They are part of the family Cucurbitaceae, which also includes squashes, grouds and melons. Cucumbers were originally grown in India, originating thousands of years ago, but are now cultivated throughout the world and are popular in many cuisines.  There are 3 main varieties of cucumbers: slicing (best eaten raw), pickling (for preservation) and "burpless" (also eaten raw, with a thiner and pleasant-tasting skin).  Cucumbers have a very high water content (95%) and are very low in calories. Their skin is high in fiber (all the more reason not to peel them!), and high levels of potassium (heart-healthy), manganese and potassium (help regulate blood pressure and promote bone health), and antioxidants. The most common was to prepare cucumbers for eating is to wash them, peel them (but only if the skin is bitter!) and eat them raw, added to vegetable and fruit salads, cucumber raita (for a delicious Indian dish), and cold soups such as gazpacho. They are also delicious juiced. They can also be cooked, such as in the delicious curry recipe on the right --> Upcoming Events   PRESCOTT FARMERS MARKET: Every Saturday through October 7:30-noon Yavapai College PRESCOTT VALLEY: Tuesdays 3-6pm in the ED CHINO: Thursdays 3-6pm at the BonnFire Grill    “FRESH” MOVIE SHOWING and local foods potluck July 21st 5pm

9 June 2011     Prescott Valley, Chino Valley and Prescott Farmers Market all open! It's official - our season is in full swing! The Chino Valley market opened last Thursday, and the Prescott Valley market opened this past Tuesday. Both markets run 3-6pm and will continue through the end of September (the Prescott market will run through the end of October). Please check out these other markets - they're in great locations to hit up on your way home from work: Prescott Valley, Tuesday afternoons on the corner of Park Ave. and Glassford Hill (Harkins Theatre parking lot, ED). Chino Valley, Thursday afternoons at the BonnFire Grill Restaurant, south side of Chino. See you there! Food Safety In light of the e-coli spread and health concerns in Europe, this seems an appropriate week to talk about food safety, and specifically the recently passed Food Safety Modernization Act (FSMA), signed into law by President Obama back in January.  The bill has the potential to upend a century of food safety laws because it puts so much power into the hands of the FDA to "increase risk-based inspections, require mandatory recalls of tainted food, and more effectively trace foodborne illness outbreaks to their source”. With the immense FDA power and many vague regulations, many people and farm advocates were put on edge, and rumors still continue to circulate that small farms will be put out of business or that the law is trying to outlaw farmers markets or seed saving.   In truth, the bill includes amendments that exempt small farmers from the additional paperwork and traceability requirements, therefore reducing - though not eliminating - many controversial aspects of the bill. For instance, it explicitly protects the National Farm to School program, specifying that “the [new] requirements do not place undue burdens on farm to school or farm to institution programs”. The Tester-Hagan Amendment clarifies existing regulation that farms that direct-market at least 50% of their product do not have to register with the FDA, that the burden of proof of direct sales and therefore exemption lies on the farm, and that the name of the farm be prominently displayed during the sale, such as through a sign or placard (NSAC website, 2011). The Manager’s Amendment, among other things, provides grant money for food safety training for small producers, farmers, and wholesalers, reduces paperwork and streamlines regulations, requires the FDA to provide flexibility for compliance deadlines, and exempts small farms from excessive traceability requirements, such as record-keeping beyond the first point of sale. According to the Sustainable Agriculture Coalition (NSAC website, 2011),  The bill is far from perfect, but several NSAC-backed amendments assure protections and size-appropriate alternatives from cumbersome, one-size-fits-all regulations for smaller farms and processors and for local and regional food systems, as well as some protections for wildlife and natural resource conservation and for organic farming.  In truth, the full effects of the Food Safety bill will not be realized for several more months, as the regulation allows nine months for the Secretary of Agriculture to determine how it will be enacted, funded and enforced. Until that happens, rumors will surely continue to circulate about the law’s eventual requirements of small farmers and its full effects on sustainable agriculture. The first new rules of the FSMA were issued a couple weeks ago, meeting the first deadlines set by the legislation. They specifically refer to imported food, and the first rule requires that notice be given to the FDA prior to entry, including any countries that previously denied entry to the proposed item. The second rule lowered the standard necessary for the FDA to detain food, from "credible evidence" that the food "presents a threat of serious adverse health consequences of death" to "reason to believe" that the food is "adulterated or misbranded." Stay tuned for updates as the new laws take effect. In the meantime, many of our farmers market and CSA farmers attended a food safety training over the past couple of days, to learn how to become "GHP/GAP" (Good Handling Practices, Good Agricultural Practices) certified. While this certification is not required for farmers selling to the public (only the restaurants or institutions) these farmers are taking the steps to bring themselves up to a basic level of food safety to protect themselves and their customers. For more information: National Sustainable Agriculture Coaltion: http://sustainableagriculture.net/ Farm to Consumer Legal Defense Fund http://farmtoconsumer.org/ GHP/GAP food safety training http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&page=GAPGHPAuditVerificationProgram                   Recipes…   Szechwan Cucumber Salad Adapted from whipstone.com   2 cucumbers 2 t salt 3 scallions 4 cloves garlic  1 1/2 T soy sauce 1/2 t sesame oil 1 t rice wine vinegar 1/4 t sugar 1/4 t pepper (Szechwan peppercorns recommended) 1 t hot peppercorns in oil   Peel cucumbers, cut each in half lengthwise and scoop out the seedy pulp in the middle with a spoon. Smash each piece of cucumber with the flat side of your cleaver, then cut into strips about 2 inches long and 1/2 inch wide. Put cucumbers in a bowl, sprinkle with salt, mix thoroughly and set aside for at least 10 minutes. Drain cucumbers and squeeze out all excess liquid. Clean scallions, then smash each one with the cleaver. Cut the scallions into 2-inch lengths and all to cucumbers. Smash garlic, peel, and mince. Add to cucumbers. Now add soy sauce, sesame oil, vinegar, sugar, Szechwan peppercorns, and hot pepper flakes in oil. Mix well. Taste and adjust seasoning. Serve immediately or chill for several hours.     Olan - Cucumber Curry to Die For Adapted from vegeyum.wordpress.com   1/2 C red lentils 1 C coconut milk 2 small cucumbers, chopped into roughly 1" cubes 2-4 fresh chilies, cut lengthwise (optional)  salt to taste for the tarka:  8-10 curry leaves (fresh or dried - available at Indian food and spice shops. If you can't find them, just leave them out) 2 T black mustard seeds 1 T ghee   Wash the lentils in several changes of water, or place in a sieve and shake under a running tap until water runs clear. Pour 1/2 of the coconut milk and 1.75 cups water into a medium sized pan. Add the lentils, bring to the boil, cover and simmer for 10 – 15 minutes. The lentils should be almost cooked at this stage. Add the cucumber, chillies and salt. Cook over low heat for 5 – 10 minutes until the cucumber is tender. Meanwhile, heat the ghee in a separate pan and add the black mustard seeds and curry leaves. Pop the mustard seeds and then empty the contents of the pan into the lentils and cucumber. Add the remainder of the coconut milk, stir through and cook on a higher heat for 3 – 5 minutes until the sauce thickens. Serve over rice or naan (flatbread) and enjoy!   Warm Kale and Cucumber Salad Adapted from exploreashville.com     1-2 bundles of fresh kale 1 large or 2 small cucumbers ¼ cup shallot puree ¼ cup white wine  4 Tbsp. butter salt and pepper – to taste  for the shallot puree 3 shallots, peeled and chopped 1/2 C olive oil   Puree the shallots with the olive oil.  De-stem kale and chop into bite-size pieces. Dice cucumber about ¼-inch. Heat sauté pan to medium heat. Melt butter and add shallot puree. Turn heat up, and add chopped kale. Add wine, splash by splash, and toss. Add cold cucumber at last with salt and pepper, and plate. (The objective is not to cook the cucumber.)

This week at the Prescott market:

Live music from Just 4 Mama - great bluegrass and country-inspired favorites! Come get your dance on!

Local artist Walker Bidwell - hand-crafted journals, bags, potholders, place mats and other fun stuff

Featured vendor   Settler Valley Ranch - goat milk soap, goat meat, and all things goat!     Veg of the Week   Garlic scapes: Allium vineale   The “scape” – essentially the stem of the beautiful fuzzy-looking garlic flower – is becoming a culinary delicacy. Garlic – and its relatives like onions and leeks, grow underground. It sends up the green shoots that we often receive: “green garlic”. Then, as the bulb hardens, it sends up a tender curly shoot called a scape. If left untended, the scape gets hard and turns to the color of the garlic peel, as well as curtail the further growth of the bulb. But when cut, it allows the bulb to develop into cloves, and provides us a tasty treat in the meantime!   The scape is delicious in numerous recipes, from scrambled in eggs, to pesto, to sautéed and added to pasta. Experiment with the slightly different flavor and use the scapes in place of garlic in any recipe. Or sauté the chopped scapes in olive oil, then pour a beaten egg mixture over them, similar to a frittata. Serve the cakelike omelet with a liberal garnish of chopped fresh herbs – a perfect use for the basil, dill or cilantro from this week’s share! Upcoming Events   PRESCOTT FARMERS MARKET: Every Saturday through October 7:30-noon Yavapai College   “FRESH” MOVIE SHOWING and local foods potluck July 21st 5pm

Farming Mycelium Have you ever yearned to farm but have no land, no time, no expertise? Well, if you have a closet or garage and some coffee grounds you can become a mushroom farmer! Paul Stamets, one of the foremost experts  in the world on mushrooms, has a website called Fungi Perfecti that offers many different mushroom cultures and mushroom products for sale:www.fungi.com. His company also offers tinctures and capsules available at New Frontiers. You can also listen to a 2-part interview with Paul: go tohttp://agroinnovations.com/, click on Podcasts and then go to Archives (scroll down the bar on the left) and click on July 2007. Paul presents great evidence that mushrooms can handle issues as diverse as oil spills and small pox remediation. Paul has written 3 books which are at our local library: The Mushroom Cultivator: The Practical Guide to Growing Mushrooms at Home; Growing Gourmet and Medicinal Mushrooms at Home; and Mycelium Running: How Mushrooms Can Save The World. Paul also appears in the movie Dirt! which is also in our library system. . Even though we live in an arid climate, the mushrooms can be kept moist enough with the tents provided with them to thrive in Prescott. We are in the perfect weather mode right now for them as they like a certain amount of moisture and not much light. Each kit comes with a booklet with very specific instructions as well as technical support on the website. And while you are there, check out the Life Boxes which are cardboard boxes imbedded with seeds which will grow when planted. A great way to recycle cardboard and start plants at the same time!             Recipes…   Garlic Scape Pesto Adapted from blog.washingtonpost.com   ·         1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices ·         1/3 cup walnuts ·         ¾ cup olive oil ·         ¼-1/2 cup grated parmigiano  ·         ½ teaspoon salt ·         black pepper to taste   Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.   Delicious with penne pasta: add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.     Mashed Potatoes with Mustard & Scapes Adapted from thevegtable.wordpress.com   1 bunch garlic scapes 3 small potatoes ¼ C shredded cheese ¼ onion, sautéed 1 clove garlic Fresh herbs of your choice Salt and pepper ½ bunch mustard greens Small amount milk, butter or sour cream   Chop and boil the potatoes. Once boiled add them to a bunch of chopped garlic scapes, about a quarter cup shredded cheese, quarter cooked onion, clove of garlic, spices, s&p.  For an extra kick we chopped up some mustard greens pretty fine like basil.  Add a little milk, sour cream or butter for consistency issues. Mash and munch!     Garlic Scape Dressing Adapted from southernfood.about.com   ·         2 garlic scapes, coarsely chopped ·         2 green onions, coarsely chopped ·         1 teaspoon honey ·         2 teaspoons Dijon mustard or similar brown mustard ·         4 tablespoons red wine vinegar ·         1 tablespoon lemon juice ·         dash salt ·         1/8 teaspoon fresh ground black pepper ·         1/2 cup extra virgin olive oil   In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended. Makes 1 cup.

 

 

Are you coming to the Prescott Farmers Market this Saturday? We're open 7:30 to noon at Yavapai College, and have lots going on:

Touring musicians Coco and Lafe join us again for great favorites! Check out their tunes on their website:  http://www.cocolafe.com/ 

Gina's Original Jewelry - unique jewelry from Phoenix favorite Gina!

Please enjoy our expanded blog updates, including weekly educational pieces, recipes, and upcoming events! 

Volunteers wanted: we need someone to upload some recipes onto the website - it could be as simple as taking the recipes from this newsletter each week and submitting them on the "recipes" page - please contact info@prescottfarmersmarket.org if you're interested or want more information! 

	Appeal dismissed for GM beets! Last Friday, the Ninth Circuit Court of Appeals upheld the lower court’s ruling that a rigorous impact review be performed on genetically-modified “Round-up Ready” sugar-beets, before deciding whether or not to allow commercial sale. HISTORY: In 2008, the USDA approved GM sugar-beets for commercial sale. This decision was immediately challenged by conservation and sustainable agriculture organizations, citing that these crops could harm organic and non-GM farmers via contamination, increase pesticide contamination, and increase the prevalence of Roundup Ready-resistant “superweeds”.  Sure enough, Monsanto appealed, but the Ninth Circuit is the latest to affirm the lower courts’ rulings in favor of sustainable farmers. To confuse the issue, in February the USDA allowed some “de-regulation” for sugar beets, allowing them to be planted before the environmental impact statement was completed, because farmers found themselves without a non-GM option for sugar beet seeds. The “partial” deregulation is due to the requirement that farmers must adhere to strict rules designed to prevent the wind-blown pollen from reaching other fields. The USDA now expects to complete the environmental impact statement and make a new decision in 2012. Monsanto, the creator of the herbicide Roundup, created seeds genetically modified to resist Roundup, enabling farmers to spray the herbicide across a field but without affecting the GM crops. Already in use are GM alfalfa, corn and soy, in wide use across the country. As you can imagine, as well as GM crops being highly experimental, growing them has increased the use of herbicides, led to contamination of organic or non-GM crops, and to the development of Roundup-resistant weeds. WHAT’S THE GOOD PART? In short, this debate increases dialogue around genetically modified seeds, the harmful impacts and legal protections for non-GM farmers. What can you do to fight back against GM crops? Educate yourself and your family, and know where your food comes from! Food from the PCCSA and Prescott Farmers Market is not genetically modified. Check out more: Court of Appeals Dismissed Monsanto’s Appeal: http://truefoodnow.org/2011/05/20/court-of-appeals-dismisses-monsanto’s-appeal-of-biotech-beets-case-preserves-victory-for-farmers-environment/ Genetic Engineering Methods: http://library.thinkquest.org/C004367/be9.shtml USDA Partially De-regulated GM Sugar Beets: http://www.grist.org/article/2011-02-05-usda-defies-court-order-partially-deregulates-gm-sugar-beets

Recipes…

 

Pizzoccheri

Adapted from nytimes.com

 

·         1 stick butter ( 1/4 pound)

·         4 fresh sage leaves

·         1 clove garlic, peeled and smashed

·         1 medium potato, peeled and thinly sliced

·         1 bunch swiss chard, thinly sliced

·         1/2 pound flat, broad buckwheat noodles (pizzoccheri) or whole wheat noodles

·         1 cup fontina Val d’Aosta (or other good semisoft) cheese, grated

·         1 cup Parmesan, grated

·         Salt and freshly ground black pepper

·         2 cups homemade bread crumbs.

 

Preheat oven to 375 degrees. Bring a large pot of water to a boil. In a small saucepan over low heat, melt butter with sage and garlic until butter turns nut-brown; be careful not to burn sage leaves. Set aside.

 

Cook potato in boiling water until it begins to soften, just 5 minutes or so. Add pasta to same pot and continue to cook until pasta is nearly done. Add chard for the last minute. Drain.

 

In a large oven-proof dish, spread a layer of vegetable-pasta combination, then a layer of grated fontina, then a layer of grated Parmesan; sprinkle with salt and pepper. Continue this layering until all ingredients are used, ending with a layer of Parmesan; ideally you will have four layers of each. Cover dish with bread crumbs and drizzle with melted butter and sage (discard garlic). Bake for about 15 minutes, or until top is golden-brown and cheese has melted. Serve hot or warm.

 

 

Kale and Chard Salad

Adapted from pinkbites.com

 

• Kale
• Swiss Chard
• crumbled gorgonzola cheese
• walnuts
• raisins
• parmesan cheese (shavings)

 

For the dressing:

·         1/4 cup of olive oil

·         1/4 cup of lemon juice

·         1/2 teaspoon of honey

·         1/2 teaspoon of salt

·         1/4 teaspoon of pepper

·         1/4 teaspoon of dried oregano (optional)

 

Place all dressing ingredients in a jar, close the lid and shake it well. Alternatively, whisk it with a whisk or fork in a bowl until combined.

 

Remove the tough stems from the kale and roughly chop the leaves. Do the same with the chard, leaving some of the stem. Wash and dry leaves well. Toast walnuts in a dry pan for a few minutes over low heat. Mix all ingredients in a large bowl and toss it with the vinaigrette.

 

 

Pickled Radishes

Adapted from food.com

 

·         2 cups sliced radishes (8 oz.)

·         1 small onion, cut into thin wedges and separated

·         1/2 cup seasoned rice vinegar

·         1/2 cup sugar

·         1 1/2 teaspoons salt

 

Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.

 

Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups. 

 

VEGETABLE OF THE WEEK: Swiss Chard 

The “Swiss” was added to the name to distinguish it from French-grown spinach in 19^th century seed catalogs. It is very popular in Mediterranean cooking, and the first varieties of cultivated chard can be traced back to Sicily. It is now enjoyed by chefs and eaters around the world, including in Arab cuisine.

 

Chard can be harvested young or mature: young it can be enjoyed raw, but the slight bitter flavor that increases with growth can be cooked out of mature plants.

 

One serving size provides 214% RDA of vitamin A (anti-oxidant), 716% of vitamin K (bone health), and 53% of vitamin C, as well as high amounts of manganese and magnesium, dietary fiber, and even protein.

 

It’s easy to prepare: lightly steam or sauté. My favorite: sauté onions and garlic, add roughly chopped chard and a little water and let steam until chard is wilted, then add a little salt and/or butter – enjoy! 

 

Upcoming Events

 

PRESCOTT FARMERS MARKET:

Every Saturday through October 7:30-noon

Yavapai College

 

“FRESH” MOVIE SHOWING

and local foods potluck

July 21^st 5pm 

Don't forget about the Prescott Farmers Market, this Saturday 7:30am-noon at Yavapai College! 

Did you know you can use your debit/credit or EBT card at the market? Stop by the Information Booth and get your tokens to use with vendors throughout the market!

Visit our featured vendor, Dr. Hummus! The best hummus, made from Yuma-grown garbanzo beans, plus baklava, baba ghanoush, tabouleh, and other Mediterranean treats!

Live music: local favorites Cat and Chuck 

Guest artist: Diana Hopkins with natural hand-made laundry soap - stock up! 

See you at the market! 

Don't forget - the Prescott Farmers Market opens for its 15th season Saturday May 14th at 7:30am! We'll close early this opening day at 11am.

Come join us for lots of live plants for your garden, cooking greens,  salad mix, root veggies, green onions, and so much more! Plus...

Plant a Seed with Mountain Oak School - free for the community!

Music from The Jaded Optimists - check out their tunes at www.myspace.com/thejadedoptimists

Guest Chef Todd will make and serve delicious samples - all from produce found at the market!

Guest artist John Ryszka - local glass artist

and information on rainwater harvesting with Barnabus Kane!

See you at the market! 

Burnin’ Daylight Farm

3^rd Annual Tomato Plant Sale

Mother’s Day Weekend

May 6^th, 7^th and 8^th           8am to 6pm

Over 50 different varieties of tomato plants available for your organic garden, including Heirlooms in every size, shape and color imaginable!  Choose from a selection of beefsteaks, early season tomatoes, cherry size salad tomatoes and meaty romas for sauce & salsas!  We will also be offering eggplant, peppers, summer squash and herb plants in limited quantities.  Bring your friends, bring your family, shop our farmstand, view our gardens and enjoy the scenery!

Please call Carol Bigham or Sunshine Reilly at (928) 636-1860

or e-mail Burnin_Daylight@msn.com for more info.

Directions to Burnin’ Daylight Farm 3655 Lucas Lane, Chino Valley, AZ, 86323 From Prescott or P.V. take Highway 89 North thru Chino Valley,Turn Left onto Rd 3 North, Turn Right onto Rd 1 West, Turn Left onto Rd 4 ½ North and then Turn Right onto Lucas Lane.  From Williamson Valley- take Outer Loop to Reed Rd, Turn Right onto Rd 4 ½ North, Turn Left onto Lucas Lane.          

We will also be selling plants at the Prescott Farmers Market!
Market Opening Day is Saturday May 14th at Yavapai College Main Parking Lot.
Opening Day hours are 7:30am to 11am    
The Prescott Farmers Market  runs May 14th to October 29th.
Saturday mornings 7:30am to Noon
 
Thank You for supporting local family farms!

We're happy to announce the dates for the 2011 Prescott Farmers Markets:

Prescott: May 14-October 29, Saturdays at Yavapai College

Prescott Valley: June 7-September 27, Tuesdays in the Entertainment District

Chino Valley: June 2-September 29, Thursdays at the Bonnfire Grill Restaurant

Check out our ever-updating website for more information about the markets, our vendors and products available, and how to become a vendor or volunteer!

PRESS CONTACT: LAFE DUTTON (802-522-7485) lafe@cocolafe.com

 

               FOR IMMEDIATE RELEASE Oct. 5, 2010

 

           THEY FOLLOW THE HARVEST

“Get Fresh” Tour Hits 100 Farmers Markets Across the US

Performing Songwriting Duo on National Tour of Farmers Markets

 

Oct. 5, 2010

                                                           

            Vermont and California based, nationally touring singer-songwriters Coco and Lafe, are performing several free concerts at Arizona area Farmers Markets as part of their 100 market, ocean to ocean “Get Fresh” tour. Their mission is to bring attention to buying local and eating healthy, and they are traveling 10,000 miles over six months to drive the issue home.

Coco and Lafe are on a national tour of 100 Farmers Markets from San Diego to Maine and back to encourage people to buy local and interact with their food growers. “Farmers Markets get people to come out and talk to each other and connect, often between groups differentiated by age, race and income that might never have had a reason to mingle,” explained Coco.

 

With bluesy guitar, tight harmonies and original songs, the duo’s latest CD is being played on 172 acoustic radio programs in five countries, including the nationally syndicated “Midnight Special” and XM Satellite’s “The Village.” They have released 5 CDs and have been touring full time for three years.  They are accompanied by their busking beagle “Lilla, adopted from a beagle rescue organization.”

Check out the Prescott Farmers Market and stop by for a listen, some local produce and a little love from Lilla. This is the perfect summer to “Get Fresh” with your local farmer’s market and some great music from Coco & Lafe.

 

All concerts are free to the public. For a list of markets and times visit www.cocolafe.com or email Ronnie@cocolafe.com.

 

###

 

For more information or to schedule an interview call Lafe (rhymes with “waif”) at 802-522-7485, or Veronica Graciano at eliteAudience at 858-625-1827.

 

 

NEWS RELEASE

FOR IMMEDIATE RELEASE: Prescott Farmers Market extends season through October

 

(September 27, 2010) Prescott, Arizona - The Prescott Farmers Market will continue to operate Saturday mornings through October 30. Each week’s market includes farm-fresh, locally grown produce, meat, honey, agricultural crafts, body care products, gourmet foods, starter plants, advice from local growers, and much more! The market occurs Saturday mornings 7:30-noon at Yavapai College on Sheldon St.

 

The Prescott Farmers Market (PFM) also operates markets in Prescott Valley and Chino Valley June through September. The Prescott Valley Farmers Market in the Entertainment District will close for the season on September 28,  and the Chino Valley Farmers Market at the Bonnfire Grill will close September 30.

 

The Prescott Farmers Market is an agricultural cooperative of Yavapai County agricultural producers. The markets are “growers only” and permit no re-selling. All vendors grown their own produce in Arizona or make their food or crafts with Arizona-grown ingredients. To find out more about the PFM, call 713-1227 or visit www.prescottfarmersmarket.org.

The Prescott Farmers Market's annual Salsa Contest will be this Saturday, September 25th! Submission is open, and voting will take place 8am-11:30 (or until salsa is gone!) Winner receives 50 market bucks!

Remember that the Prescott Valley and Chino Valley Farmers Markets are open for 2 more weeks - the last day of Prescott Valley is September 28, and the last day of Chino is September 30. 

The Prescott market will remain open through October 30th!

See you at the market!