Found at the Farmers’ Market
We scored a pretty good haul at the Tucson Farmers’ Market at St. Philip’s Plaza, 4380 N. Campbell Ave., in May. The extremely popular north-central locale for weekly alfresco shopping hosts a cornucopia of produce choices along with prepared foods, plants, soaps, honey, locally raised and grass fed beef and tons of other options.
As somewhat regulars, we have our favorite vendors. On the west/central part of the plaza is Super Natural Organics where we bought carrots, beefsteak tomatoes, red and yellow bell peppers, potatoes, sweet potatoes and peaches. Also on the plaza’s west side is Fiore de Capra, our feta cheese supplier and Pomerene, AZ goat herders for over 30 years and La Oesta Gardens – our fresh mint provider. On St. Philip’s east side is Larry’s Veggies of Marana, who regularly have wonderful offerings; we picked up some cherry tomatoes, fresh garlic and cucumbers from them. The north side of the plaza has produce from Tom, he says he has a local farm but also distributes for a grower in Phoenix’s west valley. His offerings are generally numerous (leeks, corn, broccoli, kale, onions, and beets); we grabbed fingerling potatoes and snow peas.
The benefit of shopping early means more time to prepare and create several dishes from the morning purchases. At the end of May, we put our produce to task with a breakfast hash and an Asian noodle salad.
With these recipes, we recommend your creativity and frivolity, always feel free to add or subtract. The collection and amount of ingredients are subject to your individual tastes and what the season dictates.
Breakfast Hash. photo: Jamie Manser
Breakfast Hash
Diced potatoes, diced fresh garlic, chopped cherry tomatoes, fresh mint, dried oregano and parsley, salt, pepper
Cook diced potatoes and garlic cloves in olive oil on medium to medium high heat for about 10 minutes, add in dried oregano and parsley until the potatoes are brown – probably another 10 minutes on this so the potatoes are imbued with the herbal flavors. Add in chopped tomatoes and minced fresh mint. Cook for another 3 minutes and serve with seasonal fruit and/or toast!
Asian Noodle Salad
An easy and cool summer salad that pops with nutrition and flavor!
Asian Noodle Salad. photo: Jamie Manser
Salad: Udon noodles, 20-40 trimmed snow peas, one large carrot shredded or chopped , one medium-size bell pepper (color of your choice, we used red) chopped, one large or three small cucumbers peeled and chopped, a fresh green onion top chopped
Dressing: 4-1/2 tablespoons rice vinegar, 3 teaspoons low sodium soy sauce, a couple teaspoons fresh, minced ginger, 3-4 fresh garlic cloves, 1-1/2 teaspoon agave nectar, ½ teaspoon chili paste, fresh and chopped oregano and tarragon to taste
Bring a pot of water to a boil and blanch the snow peas until bright green. Use a slotted spoon to remove and submerge the peas into ice cold water. Use the blanch water to cook the noodles according to what is written on the package. Don’t overcook! Drain and rinse in cold water. Save the water to dump in your compost pile.
Whisk together the goods for the dressing. Toss it with the noodles. Put all the veggies together and marry them with the noodles. Crunch your way into salad satiation!
Visit FarmersMarketTucson.com for more information on its markets and vendors.
Category: Community, FOOD & DRINK
