Publication #2 - Buy Local!

Check out the September issue of AZ Lifestyle Magazine featuring yours truly in an article about shopping locally. This article features the North Scottsdale Farmers' Market!

Farmers Markets

My idea of a fantastic Saturday morning is visiting the local farmers market and picking out fresh produce, grass-fed beef, and locally produced olive oil for the week. There are so many reasons to shop at farmers markets:

1. Health: Many farmers are certified organic growers and/or do not use synthetic pesticides or other chemicals to grow their food. Organic certification is an expensive and lengthy process for a small grower, so oftentimes they cannot afford to become certified. However, there's a good chance the farmer will be selling his fruits and vegetables himself, so you can ask him how he cares for his crops. Same thing goes for beef, chicken, and pork stands at these markets. I had a lengthy discussion yesterday with a cattle rancher about how he tends for his 100% grass-fed cattle...and I bought ground beef for $3 less per pound than I can get at Whole Foods!


2. Environment: Produce found at farmers markets comes from a local farm, not across the country (or world!) to get to your plate. That means your food doesn't "cost" as much to the environment to be produced. Furthermore, because these farmers rotate crops to avoid depleting the soil of vital nutrients, they retain the integrity of the land. This also means that more nutrients are in the food they grow.


3. Cost: Because you buy fruits and vegetables directly from the grower, you don't pay the overhead required at large grocery chains. You might notice that produce is cheaper at markets than at the grocery store. Farmers really want you to learn how to cook with their produce, enjoy what you have purchased, and subsequently come back next week, so they'll oftentimes cut you a deal at the point of purchase.


4. Taste/Freshness: Locally-grown fruits and vegetables are picked only days (or sometimes hours) before you buy them. This means that they haven't been sitting on a truck or in a warehouse for weeks, slowly losing nutrients, taste, and freshness. Furthermore, because they are sold so quickly, farmers can pick these fruits and veggies when they're ripe (instead of weeks before they ripen), so you get the maximum amount of nutrients and taste from these foods. You simply cannot compare organic corn, berries, or tomatoes from a farmers market to what you can buy at even the fanciest grocer.


5. Economy: It is especially important now to support our local economy. When you buy fruits and vegetables (and other artisan products) at a farmers market, you are helping local business grow and thrive, and you're not sending your money to another state or another continent.


As if these reasons weren't enough, the North Scottsdale Farmers Market just popped up in North Scottsdale on Shea and 94th Street (in the parking lot of Ling and Louie's). It has only been opened for 3 weeks so is a bit small, but it's rapidly growing and will be a big success, in my opinion, given its location. Even better, all produce, flowers, meats, and cheese are sold indoors in an unfinished commercial space for the summer to ensure the quality of these products.


North Scottsdale Farmers Market
Every Saturday
7 am - 11 am
94th Street and Shea


Check it out, especially if you live close by.


Even better, if you were a fan of the Scottsdale Farmers Market in Old Town, get pumped: instead of closing for the summer, they have moved into the Scottsdale Stadium on Osborn and Drinkwater through August.


For more information on Arizona Farmers Markets, click here.


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When many of the farmers markets in Arizona are closed for the summer because of the suffocating heat, the rest of the country's markets are thriving. We went to La Jolla for the 4th of July and had the pleasure of shopping for our holiday meals at the La Jolla Open Aire Market, which is open on Sunday mornings. It was purely a feast for the eyes (and tummy!).

This market, which is located on the grounds of an elementary school, is absolutely stunning, and there is so much to choose from. There are at least 20 produce vendors, plus a plethora of dessert, hummus, olive oil, clothing, coffee, and arts and crafts vendors. They even have a food court with dozens of prepared food vendors. Dogs are not allowed inside so customers tie them to the fence and they lounge under the trees (and no doubt receive a few scraps from passer-bys).

As you can imagine by the pictures - and the quantity of them - I was in absolute heaven.

View from outside the fence:

Just gorgeous:

One of my favorite all-time vegetables:

This is the farmer's way of saying that they don't use pesticides on this corn (which is hard to find!):

Variety of different greens and beets:

Black radish - I've never heard of one!

Various sprouts and micro greens:

Sprouts:

Check out this zucchini:

Gorgeous, huge bouquets of mixed flowers:

Dainty daisies:

Round squash:

Three baskets for $6...organic, perfectly ripened, and absolutely delicious:

Conventional peaches are very likely to sprayed, so buying them in season at a farmers market from a grower who doesn't use pesticides is a great option...plus they taste amazing!

I'm assuming you can eat the flowering part but don't quite know how to use them...

Nothing says "summer" more than fresh green beans:

Absolutely stunning heirloom tomatoes:

This local baker makes red velvet cake from scratch using all real ingredients.

We sampled some of the red velvet and took a few pieces home for 4th of July dessert:

Look how delicious these look:

Some vendors sold potted herbs and plants so you could grow some at home:

Some people managed to sneak in their dog:

We grabbed lattes and topped them with raw sugar and cinnamon...a nice treat on a cool, cloudy morning:

This local shop sells salsas, tahini, hummus, and various other salads. We picked up 3 different types of hummus and fresh pita bread:

These pups had to wait for their owners to finish shopping. I don't think they minded lounging in the grass, enjoying the cool air:

We left Lucy in the Jeep with the top down. She seemed pretty happy to see us:

Later that day, we enjoyed organic grass-fed beef burgers on bread that was baked that morning with my peanut cole slaw, grilled squash, and non-sprayed corn (with organic butter!). The dinner was absolutely amazing, and I am confident it is because the ingredients were so fresh and well-prepared. The company wasn't so bad either :)

*M*

Saturday Lunch

Today has been a fantastic day so far. I took the dogs for a long walk filled with intervals (they get confused by the speed changes but love it nonetheless); I was so sore and tired that my muscles shook at an amazing Karve class; and I had an incredibly treatment with my wonderful acupuncturist, Joshuah Kim. To top off a great morning, I needed a delicious lunch, right?

My Nature's Garden Delivered organic, locally-grown fruits and vegetable box arrived yesterday morning, so I had crisp, fresh spinach and beautiful bell peppers for a salad. Note the sprinkle of goat cheese for some fat and flavor.

If I don't make my own salad dressing, I love to use Bragg's Healthy Vinaigrette or Ginger dressings. They're made with organic olive oil and all healthy ingredients (read: no soy or weird fillers). It's a great option when you want a quick, tasty dressing that is actually real.

The soup is made in the crockpot and is the brainchild of my coworker, Janet. It's so easy and delicious! I sprinkled it with hemp seeds for some extra texture. Here's the recipe:

Crockpot Great Northern Beans

1 lb great northern beans (or any white bean you like)

1 onion, chopped

2 carrots, chopped (I use 4-5 carrots)

2 ribs celery, chopped (I use 4-5 ribs)

4 cloves of garlic, chopped

2 heaping tablespoons of vegetable bouillon seasoning (I used Organic Better Than Bouillon Vegetable Base from Whole Foods)

1 bay leaf

1/4 cup olive oil

1-2 tablespoons butter

Salt and pepper to taste

Night before: Sort, wash and cover beans with water to soak. Chop onion, carrots, celery & garlic and store them in the fridge until morning. The veggie amounts are suggestions - if you like one more than the other add more.

In the morning: Rinse beans. Add to crockpot with veggies, bay leaf, vegetable seasoning, butter, olive oil. Cover with about an inch of water. (I measure out 6 cups of water total.) Turn crock pot on low and cook all day. You might find that you need to add a little more water toward the end on the cooking process so if you can't get home during the day to check you might want to add a little more water in the beginning. You want it to be a thick soup, but you don't want it to look like a bean side dish!

Just before serving - take out about a cup of beans and puree in a food processor and stir back into crock pot. This process will help thicken the soup. Add salt and pepper to taste and enjoy. Serves 6.

Megan’s version: Place all ingredients in crock pot the night before and refrigerate, covered. In the morning, cook on low for 6-8 hours. Top with parmesan cheese and serve with crusty bread or pan-fried organic polenta.

I'm off to TJ's and Whole Foods to get food for the week, including ingredients for the dishes I'm making at tomorrow's big Sunday brunch. We're having up to 20 people over to our house, and it's going to be a wonderful brunch pot luck! Pictures to come...

*M*