When: Weekly on Fridays from 8 am to 1 pm – June 5th through October 9th
Where: The market is located at the Sedona Airport by the Overlook in West Sedona.
What: Local growers, producers and artisans. Offerings include freshly farmed seasonal fruits & vegetables, eggs, goat milk, goat mozzarella, fresh cut flowers, grass-fed, hormone & antibiotic free beef & chicken, artisan foods, pecans, freshly baked breads, tamales, hand-made pasta, French crepes, raw cuisine, freshly pressed apple cider, local honey, hot and iced coffee, espresso, roasted coffee beans, soil regeneration products, plants, seeds, handcrafted body & bath products, fine jewelry. New today: Fruit Pies!! The market is WIC certified.
Vegetables & Fruits at the market this week: broccoli, cauliflower, okra, melons, cucumbers, tomatoes (cherry, green, red and purple), lettuce, onions, scallions, dill, basil, mint, potatoes, garlic, kale, chards, radishes, beets, broccoli, cabbage, carrots, zucchini, squash, arugula, kohlrabi, apricots.
Click to play “Out & About with Megan” at the Sedona Farmer’s Market below:
SPECIAL FEATURES THIS WEEK:
CHEF DEMONSTRATION starting this week at 8am-9am! Cooking up some tasty treats with market produce and market artisan foods!!
Chef Alan from Fork in the Road Bistro in Tequa Plaza http://www.forkintheroadbistro.com/ and Chef Kurt from Kurt’s Main Street Cafe in West Sedona http://www.kurtsmainstcafe.com/ will take turns on Fridays to show us creative ways of preparing vegetables.
GARDENS OF HUMANITY BOOTH will host a talk at 9.15am – 9.45am on “Mulching” by Master Gardener Jay Fleishman. Mulching enriches and protects soil, helping provide a better growing environment. Learn about when and how to apply mulch, about organic and inorganic mulches for vegetable and flower gardens and their benefits for YOUR garden! Jay is a retired pathologist, certified master gardener and President of Cottonwood Community Gardens, LLC
Thank you to Gardens of Humanity for sponsoring the documentary FOOD, INC in partnership with Sedona’s International Film Festival which was played to a packed audience at Harkins last night. The enlightening presentation completed with a positive message: Grow your own garden – even if it is just a small one – support food sources that are kind to humans & animals, use sustainable soil practices and green the planet …. we have the power ……www.foodincmovie.com
LIVE MUSIC!!! today with accomplished local group DOS GECKOS starting at 10am. The Dos Geckos team is made up of Bill Barns and Larry Perkins. Together they have embraced a diversity of popular and ethnic styles including Jazz, Blues, Classical, Rock, Latin and Celtic. CDs are available. Go to www.dosgeckosmusic.com for more information.
FACE PAINTING with Walker Bidwell today!
Recycle your EGG CARTONS and KITCHEN COMPOST at the Information or Gardens of Humanity booths!
ALSO check out nationally acclaimed book on GMOs by local writer Beth Harrison at http://www.prlog.org/10076135-shedding-light-on-ge-food-wins-1st-place-outstanding-book-of-the-year-most-progressive-health-book.html
“HANDS ACROSS THE GLOBE” – Communities helping Communities – Limited Edition Tote Bags – All proceeds from sales to be donated to local Meals on Wheels and the Food Bank – Made by widows from Zambia to generate income to support their families stricken by AIDS/HIV, the widows crochet these beautiful colorful creations using recycled plastic bags. Generously donated by Sedona’s Mary Fisher Studios. Avaiable at the Market Information Booth. www.maryfisher.com
SLOW FOOD’S “TIME FOR LUNCH CAMPAIGN” – Slow Food needs your help to tell Congress it’s time to invest in children’s health, protect against food that puts children at risk and teach children healthy habits that will last through life. Visit http://www.slowfoodusa.org/ index.php/campaign/time_for_ lunch/ to sign a petition and learn more about Slow Food’s Time For Lunch campaign.
RECIPE OF THE WEEK:
Zucchini / Squash Casserole courtesy of Downey Farms & Associates
3 1/2 cups 1/2″ pieces of squash
1 cup diced sweet onions
1 cup water
1 tsp sea salt
1 cup bread crumbs
3 fresh eggs
1 cup of milk
1 tsp pepper
2 cups shredded jack cheese
Saute onion in water until tender, add squash with 1/2 tsp of salt. Bring to boil, simmer until tender, drain and put in bowl. Beat eggs, milk & rest of salt (1/2 tsp). Fork in cheese & bread crumbs, mix gently, pour into buttered 9×12 baking dish, bake at 350 degrees for 45 minutes. Let stand for 5 min and serve!
Purchases can be made with CASH or also now with VISA / MASTER / DISCOVER cards for your convenience. Pick up your BLUE SLIP at the information booth, do all your shopping, mark your slip as you go and pay for all your purchases at one time at the info booth.
Contact: Please call Katrin Themlitz, Founder/Director, at (928) 821-1133 for more information or email firstname.lastname@example.org.