Farmer's Market

This morning was a relaxing one made complete with a quick romp to the farmer's market in phoenix where we picked up our weekly groceries. We really enjoy coming to this farmer's market, mostly because they have a wide variety of produce as well as live music (typically). The atmosphere is light and fun and particularly enjoyable since the weather has cooled and we now experience the desire to be warm instead of chilly. It's a good feeling. We grab our usual produce: potatoes, garlic, tomatoes, romaine lettuce (or spinach, depending), green beans, apples, and lemons - all organic and grown in Arizona. Every so often we will pick up some plums or avocados, cilantro or squash, but today we kept it simple. The potato and garlic booth that we go to are one of our favorite vendors. The family is from Colorado and truly love what they do. It is always a pleasure stopping and talking for a little while. We also stop and get bread from The Great Harvest. This bread isn't your every day, run of the mill bread you could find at any store. This bread is Heaven! We get the "High Fiber" multigrain bread that is so dense and rich with nutrients one piece is enough to satisfy a grumbling tummy. We spoke with the owner of the franchise (yes, it's a franchise, but it's a franchise with a good message and practice) who made the bread herself... that morning. She beamed with pride in what she was doing and how she was contributing to the local economy with her hand crafted breads. The grain for the breads come from Montana, non-GMO, and are organic. The farmers are under contract with The Great Harvest, but are able to harvest their own seeds and reuse them the next year. Take that Monsanto. High Fiber is made with particular care, they grind the whole grains themselves by hand and then add it to the batter. All organic, all delicious! It costs a little more than your typical bread ($7 a loaf), but it is worth every penny and nothing goes to waste, we eat every last crumb!

Although I am vegetarian, my Beau is not thus we always stop at the booth of a local rancher and pick up some ground beef. We spoke to the rancher for a while to find out their process for slaughter as well as the growth, aging, and lives of the cows. The cows are grass fed and are free range. They are about 2 years old when they are taken to a specific slaughter house that the rancher researched and interviewed. He was specific that his cows be treated, not only humanely, but with respect and with care. As for the slaughtering process they use either a .22 pistol or an air gun (thing?) between the eyes. This sounds a little graphic, but I assure you- this is the best way to do it compared to corporate practices where the cows are taken to slaughter and done so without the least bit of humanity. (See Food, Inc.) Our rancher says a brief prayer over his cows before leading them onto his trailer just as his father did and his father before that. We were very pleased to hear how passionate this rancher was about his lifestyle and his cows. He went on to tell us that he stayed with his cows and saw them through the process after bringing them to the slaughter facility, stating "I feel I owe them at least that considering what they are giving of themselves." Now that is my kind of rancher. It was a great conversation that ended with an invitation to the ranch to see for ourselves how these cows lived and were taken care of.



Noodles and Bread. YUM!



Our last stop was at a new booth where they were selling "natural," hand-crafted spaghetti noodles. Again, not the least expensive product, but worth it. We bought 4 different flavors for $20 and are pretty excited about trying them out. The idea with the noodles is that they are made with flavor so that you don't have to eat them with a sauce, they are the sauce. When you boil and cook the noodles you drain most, but not all, of the water. What remains is a flavored sauce while the noodles are also packed with that flavor. You drizzle some olive oil, perhaps cooks up some fresh veggies, and serve. Yum! We bought: Habanero, Red Bell Pepper, Tomato Basil Garlic, and Spinach Basil Garlic. Yum yum yum yum!!

Unfortunately, with my new work schedule, we aren't able to come to this market anymore, but since it was a holiday weekend I was able to take the day off and spend it at the market with my Beau. Next week it is back to the rat race and figuring out where a different market is at. I hear there is one in Scottsdale on Wednesday evenings which could work. We shall see!

Buy local, eat local,

~ Birdie