Ryan Wolf

Last year's airing of grievances

It's Phoestivus for the rest of us at the Downtown Phoenix Public Market from 4 to 8:30 p.m. on Wednesdays, December 5 and 12. And by "the rest of us," we mean anyone who would rather support local businesses this holiday season than shop at the big box stores.

See also:
- Local Eateries Join Local Boutiques at Biltmore Fashion Park's New Hyper-Local Union Shopping Area
- Inaugural Phoenix Brewers Invitational Festival Coming December 7 and 8

The Third Annual Phoestivus Open-Air Market will feature 50+ vendors offering fantastic handcrafted gifts, fresh foods and flowers so you can be the hostess (or host) with the mostest, and a beer garden pouring The Phoenix Ale Brewery's exclusive Phoestivus Ale. And, it wouldn't be Phoestivus without the world's largest Phoestivus Pole, feats of strength, airing of grievances, holiday carolers, and . . . maybe a yeti?

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Shelby Moore

Maya's Farm produce at the Old Town Farmer's Market

There are quite a few reasons we spend our weekends in Scottsdale, not the least of which would have to be the weekly Saturday morning farmers market in Old Town.

See also:
- Here's Your Fall Schedule for a Bunch of Farmers Markets in Greater Phoenix
- Old Town Scottsdale's Saturday Market

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Vaseo Apartments

Summertime might not be the most ideal season to introduce a new farmers market to the Valley, but the folks at Vaseo Apartments in Moon Valley think otherwise.

From 7:30 to 11 a.m. every Saturday, the new Vaseo Moon Valley Farmers Market will be ready to do business at 16220 North 7th Street (7th Street and East Greenway Parkway at the Vaseo Community Event Site at the Vaseo Apartments).

Here's what market goers can expect to find:

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Shelby Moore

The plump radishes at the Golo Family Organic Farms stand at the Downtown Phoenix Public Market

You might be under the assumption that when the summer heat arrives, the farmers markets shut down. You'd only be partially right. Some crazy folks keep the veggies coming all summer long. Lucky us. Here are six spots in the Valley. Know of others? Please leave word in the comments section.

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Jennifer Woods

Lately, in the In Season series, we've taken looks at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week, I'm using artichokes, lemons, garlic, and onions.

I first had baked stuffed artichokes at Maggiano's in Denver for my corporate job team dinner about 10 years ago. I didn't have an Italian grandmother who used to make this when I was a kid. I ate it at a big chain restaurant, and it was completely satisfying and eye-opening. I had no idea that garlicky bread crumbs could messily be stuffed in between the leaves and could taste as good than my boiled seasoned artichokes seved hot with with cold blue-label mayo dipping sauce. I just love artichokes. We used to share one or two as a family but I think one per person is a better serving size.

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Jennifer Woods

I loved biting into the sweet tart bits of chopped preserved lemon and all the little round balls of couscous. This dish has so many great flavors and textures going on.

Lately, in this In Season/Meatless Monday series, we've taken a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week, I'm using roasted sweet potatoes, but you could use anything like butternut squash, carrots, or beets.

I love that I keep hearing about our desert's similarities to the deserts near the Mediterranean Sea. We are growing similar foods like citrus and dates, and while these foods don't feel particularly southwest, they fit right at home in recipes of places like Morocco.

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Shelby Moore

Pink grapefruit at Tim's Fruits and Vegetables stand.

Shelby Moore

Try a sample of the spicy salsa made by Anderson Farms from their own farmed produce.

The Market: Since the only farmers markets west of Peoria may very well be in California, we were happy to see the Peoria Farmers Market spring up in January -- one shouldn't have to travel too far to have access to organic fruits and vegetables.

The Parking: Located at the recently expanded Osuna Park, the perimeter is lined with free parking spaces.

The Vendors: There's enough diversity in this market to replace part of the weekly grocery store run -- though not enough to be picky.
We've seen Circle Key Farms before, and in Peoria they covers all the bases for meat - pork that's ground and in a sausage casing or classic chops, grass-fed beef steaks and roasts, eggs for $5 per dozen and even select goat meat cuts.
As for vegetables, look no further than Crooked Sky Farms, whom we love for their plumply organic veggies - last saturday the squashes were larger than footballs; the beets the size of baseballs. Anderson Farms operates on a smaller scale, so come early, because they offer a great selection.

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Jennifer Woods

Lately, in this In Season/Meatless Monday series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using butternut squash but you could use another squash or even sweet potatoes, too.

I'm still on my cook-a-bunch-of-vegetables-at-the-beginning-of-the-week kick. I'm making leftovers -- on purpose and it still hurts a little. I worry about not eating it all -- you know? But I guess that's what freezers are for.

I've been wanting to make vegetable-laced pastas lately but I don't have a pasta machine and I'm just not willing to give up any of my counter/storage space to get one. I know, I should just find some space and do it because making pasta dough is so simple, it's silly. You could go super local with some of the Hayden Flour Mill "OO" flour but this recipe for gnocchi inspired by this one with just regular old all purpose flour is a really nice and pretty midweek meal. If you don't have any leftover cooked squash or sweet potatoes, you could plan ahead or cut them small and microwave for a speedy alternative.

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Shelby Moore

A boy tries the oranges from San Tan Groves.

Shelby Moore

The Market: The Roadrunner Park Farmers Market is a weekly slice of American suburbia right here in north Phoenix. As early as the sun rises, youth baseball teams are rounding the bases and girls' soccer teams are busy at practice. Later on families sit down to picnic tables for lunch, or walk around the pond, or play frisbee with their pups. The market has a strong pulse in at the south side of the park.

The Parking: It's a hassle, but only if you try and enter the park the same way everyone does -- by making a right on 34th Street (a snake of a parking lot) after traveling west on Cactus Rd. Instead, try taking 36th Street north, and if you don't find parking along the street, circle the park and enter 34th Street from the other side.

The Vendors: Lined up in a long row, navigating this market and visiting its vendors is made easy - just walk in straight line until something catches your eye. Perhaps it will be some of their unique vendors, like AZ Fresh and their fantastically large collection of snacks made from fruit and produce (chunks of pineapple, papaya, cherries, or savory snacks of trail mix, wasabi peas, and gallon ziplocks of pistachios). Similarly overwhelming in its numbers is Urban Survival and their dozens of pickled products, like vegetables or eggs, or expect a medley in a jar of lemon pepper carrot slices with red bell peppers.

The staples are all here, too.

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Jennifer Woods

Lately, in this In Season/Meatless Monday series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using my leftover cooked collards, spaghetti squash, cauliflower, sweet potatoes and i'itoi onions.

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