The Downtown Phoenix Farmers Market: Grilled Breakfast Burritos, Public Market Fresca, and Calendula Flowers By The Bundle
Shelby Moore The vegan, chicken and breakfast burritos at the Mi Catering stand.
The Market: Between vendors and visitors, every market has its cheerleaders. But few come as loyal as those who frequent the Downtown Phoenix Farmers Market every Saturday morning. It's easy to find, located in the parking lot attached to the south side of the Downtown Phoenix Public Market, the permanent venue that stocks local produce and much of what vendors in the Valley offer all week long, not to mention a breakfast through dinner menu and wine bar.
Shelby Moore Keith serves market-made fresca fruit drinks to a customer inside the Downtown Phoenix Public Market.
The Parking: The lot just south of the Public Market, across Pierce St., is yours for the parking (and remember, metered parking is still in effect on Saturdays). The market is light-rail friendly, narrowly favoring the Van Buren stop to the Roosevelt stop in walking distance.
The Vendors: If you're hunting down what's growing this season, chances are likely that you'll find it at the produce-heavy Downtown Market.
Shelby Moore A couple pick out flowers from the selection at the Maya Farms stand.
Shelby Moore Not your run of the mill punch at Mi Catering. This is fresh, sweet jamiaca juice taken from hibiscus flowers.
There are big farms like Crooked Sky that bring bundles of carrots and bags of assorted beans, or Maya Farms (that seem to bring most of their produce to this market) that carried three varieties of beets alongside a slew of seasonal vegetables and one of the largest flower displays we've seen at a market yet. Then there are some smaller operations, like family-operated Golo Organic Farms, which brought vibrant and plump radishes (among other times) to the market on Saturday, or Horny Toad Farm with a bountiful display of green tomatoes.
For every farm stand there's fresh bread or a fresh meal. Newcomers to the bread category hang out next door to each other; Mediterra Bakehouse who travel from Coolidge and bring plenty of loaves and orange marmalades made by Demitrios Fine Pastries, and Hayden Flour Mills with bags of flour and polenta, as well as loaves of bread baked at Pane Bianco using the wheat flour they milled themselves.
14 E. Pierce St., Phoenix, AZ