To Market to Food Market

Master Gardeners Open House

There is so much going on this weekend…

The second annual open house will be held at “The Gardens on Campbell Avenue” located at 4210 N. Campbell Avenue on Saturday, November 7, 2009 from  9 a.m. to 3 p.m.

The first open house last year attracted a record crowd behind the gates of one of Tucson’s best kept secrets. Operated by the University of Arizona Cooperative Extension Office, the demonstration gardens are created and tended by certified volunteer Master Gardeners.  Master Gardeners are certified gardeners who have gone through specific training to be able to assist the Extension office in providing accurate, research based gardening information to county residents.

At the open house, volunteers will lead tours throughout the day through the Specialty Gardens including the Vineyard and Winery, Xeriscape Gardens and more. There will be workshops about container, vegetable, cacti, and succulent gardens as well as activities for kids and of course, refreshments.

Special guest experts including John P. Begeman, the director of the University of Arizona-Pima County Cooperative Extension along with UA Research scientists, a cooking demo in the vegetable garden by Chef Albert Hall of Acacia and Acacia Marketplace and many other local food and wine authorities on hand to provide information on how to gain the best results when gardening in Tucson’s extreme climates.

The public is welcome and admission is free.  For additional information, call (520) 626-5161.

Shameless self promotion: In no way do I have a green thumb and my blood orange tree that I planted recently is not doing that well. But what I really want to talk about is dogs — bring your dog/s – any breed to the Greyhounds & Friends, Fall Festival on Saturday November 7 from 11 a.m. to 2 p.m. at Brandi Fenton Park for three fun-filled hours. People without dogs are welcome too.

There will be contests, raffles, silent auction, famous local media people one with red hair who has dog named Sawyer, hot dogs & smoothies, pumpkin decorating for kids, other animal rescues, nail trimming (for dogs), and more.

The event benefits Arizona Greyhound Rescue which last year spent $63,000 on vet bills alone readying retired race dogs for adoptive homes.

good deals at Tucson super markets

Food City
–Good deals on Thursday in the produce aisle: 5 cukes for $1, 4 persimmons for $1, 3 pounds of Mexican grey squash for 99cents, and 3 pounds Mexican papaya for 99 cents (I love Mexican papaya.)

Fry’s
–Fry’s wants to save you money this week; you will need a VIP card which is always free to obtain. For you carnivores, buy one USDA roast and get the second one free, must be equal or less value. That sounds like a really good deal to actually get a roast free.
–To further get you into the store, Fry’s is accepting every kind of coupon from all its competitors. Who can resist that? Even from Wal-Mart grocery stores, Sunflower, Whole Foods.
–If that isn’t enough, all your coupons will be $1 off even if your coupon is for 10 cents or 25 cents. Geez!

Safeway
–Here you also get the $1 off coupon for any coupon up to $1.
Sunflower Farmers Market
–This week they have Haas avocados 2 for $1 (last week I paid 88cents/each). This week they also have 5 Rio Red Texas grapefruit for $1 (last week I paid 2 for $1 which at the time I thought was a good deal). –A bottle of Tejava unsweetened premium black tea is on sale for 99cents/litre. The glass bottle probably costs more than the tea. Trader Joe’s* sells the same bottle for $1.19. 
–It’s not too early to order your Thanksgiving dinner if you don’t want to cook. Here it starts at $24.99 for a half boneless turkey breast (serves 2) + the trimmings or the family meal day costs $49.99 and includes a 10-12 pound turkey with all the sides + an 8-inch pumpkin pie. You can taste before you buy at the Thanksgiving Tasting Fair on November 14 from 11 a.m. to 2 p.m.

All the markets have other deals of course, but I just mention the ones that don’t seem too complicated or are especially enticing.

Speaking of Trader Joe’s they now have free wine tasting in all their stores. You (must be 21+) can taste up to three wines.

• So where do you do your grocery shopping?
• Do you use coupons?
• What persuades you to shop where?

Eurofresh Inc., DBA Eurofresh Farms, one of Southern Arizona’s largest employers and the leading year-round producer and marketer of greenhouse tomatoes in the United States, announced on October 28, 2009 that U.S. Bankruptcy Court Judge Charles G. Case II confirmed its reorganization plan. The court in Phoenix originally confirmed the document on Oct. 16, 2009.

The confirmation indicates Eurofresh and its subsidiary, Eurofresh Produce Ltd., will exit Chapter 11 bankruptcy protection by the end of November.

As part of its recapitalization process, the company had entered into a settlement with the majority of its existing debt holders to convert more than $200 million of debt into equity. The agreement states that Eurofresh will receive $35 million in new capital to repay debt and ensure financial stability to continue investing in strategic capital expenditures.

In addition, Eurofresh reached a consensual resolution with its secured lenders and the U.S. Department of Labor, which settled all claims against the company.

Dwight Ferguson, chief executive officer of Eurofresh, said the capital investment is a vote of confidence in their employees and mission to grow high-end, pesticide-free produce for customers.

“Our senior management is pleased that the end of our reorganization is now in clear sight,” he said. “We expect to complete our refinancing and be out of bankruptcy very soon.”

According to Ferguson, the reorganization has helped the company dramatically improve its capital structure. Financially stronger, Eurofresh can continue supporting and investing its long-term business objectives in Arizona.

“I’m proud that we retained virtually all of our employees and maintained all key vendor and customer contracts throughout this process, thereby strengthening the company’s relationships with our partners,” he said. “Our ability to complete the restructuring this quickly and stay on plan with our customer service, sales and production operations is good news for all stakeholders.”
Eurofresh’s growing and packaging operations in Willcox and Snowflake, Ariz., continued normal operations during the reorganization. The company’s customers, including restaurateurs, grocers and the public, saw no change in the quality of the company’s produce and services, Ferguson said.
 

Mesquite pancakes here we come

On Saturday, November 7, the Desert Harvesters present a mesquite pancake breakfast, raffle, live entertainment, and milling of mesquite pods at Dunbar Springs Community Garden.

Mesquite Pancakes: The breakfast features homemade mesquite/whole-wheat pancakes made with organic, local ingredients. The mesquite flour is made from native Velvet mesquite pods hand picked by Desert Harvesters around Tucson. The organic wheat is from Crooked Sky Farm in Glendale, AZ, and is ground just a week before the event.

The pancakes ($1 each) are served with prickly-pear syrup, mesquite syrup, agave nectar, local backyard honey, and homemade jams. A variety of locally made teas and organic coffee will also be sold. Please bring your own plate, fork, and cup to help make this a zero waste event. Pancakes are served 9 a.m. to 12 p.m.
 
Mesquite Milling: In addition to serving pancakes, three hammer mills will be on site to grind pods into flour for the public. Community members can bring pods they’ve harvested. Pods must be clean, dry and free of stones, leaves, and other debris. The milling of pods costs $3 for three gallons or less of whole pods, then $1 for each gallon of whole pods over that.

Five gallons of pods yields about 1 gallon of fine, edible flour in just five minutes! 

Or you can also drop off pods for later milling and pick up as long as your pods have been inspected by the Desert Harvesters staff and you have prepayed. Please pack your pods in sealable, food-grade containers and label them clearly with your name and phone numbers. For information on how to collect, store, and prepare beans visit  Desert Harvesters . Milling occurs from 8 a.m. to 2 p.m.
 
The event will also feature live music, roving entertainers, and local foods, crafts, teas, and gift certificates as raffle prizes. Informational tables from other local food efforts including Iskashita Refugee Gleaners and the Community Food Bank. In case of rain, the event will move to the Dunbar Auditorium, just north of the garden.
 
Desert Harvesters Mesquite Milling Fiesta and Pancake Breakfast Fundraiser
Date: Saturday, November 7
Time: 8 a.m. to 2 p.m.
Where: Dunbar/Spring Community Garden, Northwest corner of University Blvd. and 11th Avenue

Desert Harvesters is a non-profit, volunteer-run grassroots group that promotes, celebrates, and enhance local food security and production. Desert Harvesters provides the public with information on how to harvest and prepare native desert foods such as prickly pear fruit and pads, cholla buds, ironwood seeds, and more. The organization’s flagship activity is the harvesting and milling of whole mesquite pods into flour, valued for its natural sweetness and high nutritional value.

Tucson CSA - week 8

Because I was in Scottsdale, I was unable to pick up my Tucson community supported agriculture share for week 8  so I offered it to my friend Jodi Goalstone.

Here’s what she said: We got spring mix lettuce, chard, radishes, indigenous green onions, butternut squash, cucumber, roasted/marinated red and green chiles, green tomatoes and jalapeno goat cheese.
She made a salad with the spring mix, radishes, and green onions and all were wonderfully fresh and delicious. The indigenous green onions were especially good–more pungent/stronger than the green onions from the grocery store. The radishes were outstanding–very crisp and extremely flavorful.

Later in the week Jodi mentioned making lasagne with chard.

Hmmm, I should’ve been invited to dinner.

If you want to sign up for the winter CSA share, check out the specifics here. For winter, the cost is $209 for 11 weeks vs. $247 for 13 weeks. You can split the shares with a friend or they will pair you with a person who wants to split. (I split my share and go every other week.)

Some CSA advantages are you get amazing fresh fruits and vegetables just picked; you try new produce that you might not find or choose if you went to the grocery store;  the produce is pesticide free but not labeled organic which comes with a hefty price tag for both the farmer and the consumer; you can go visit the farmer at designated hours; and best of all you’re directly supporting local hard working farmers who have sustainable practices.

CSA disadvantages are few: You have to prepay either in full or make an initial payment and then pay again at the halfway mark. Personally, I find this a positive that I can go pick up glorious produce and it’s already paid for.  Another disadvantage is you have to go pick up at the Historic Y which is slightly west of 4th Avenue @ University. I guess it depends on where you live but could also be turned in to a positive if this gets you out or have coffee at Epic Cafe.

Here’s the Tucson CSA’s list of pros and cons

(photo:  Tom Erwin)

Feed the hungry at the Empty Bowl Luncheon

The Kino Sports Complex Community Center will hold this year’s Empty Bowl Luncheon on Thursday, November 5 to benefit the Community Food Bank.

Drop by any time between 11 a.m. to 1 p.m. at 2805 East Ajo Way.

You will receive a beautifully handcrafted ceramic bowl donated by members of the Southern Arizona Clay Artists.

Lunches cost $10 each and include a variety of soups to sample, bread, and a ceramic bowl of your choice to take home as a reminder of hunger in our Tucson community.

Net proceeds from the Empty Bowl Luncheon will go to feed hungry people in Southern Arizona.

17th Street Market

Everytime I go to 17th Street Market, I wish that I had a chef whispering in my ear telling me how to prepare the many different produce items available.

Slow Food Tucson read my thoughts because on Sunday November 8, that’s exactly what will happen. 17th Street Market presents an international cooking class featuring Chef Allen Yap from Neo of Melaka, a Malaysian restaurant, and Chef Ryan Jarrell from Vila Thai.  (Psst, Vila Thai is my favorite Thai restaurant in Tucson.)

The event begins with a tour of the 17th Street Market by the chefs as they unlock the mystery of  ingredients used in these two Southeast Asian cuisines, followed by a cooking class and lunch. Beverages will include non-alcoholic drinks from around the world and bottled water. 

Attendees receive a 10% discount on all items purchased at the market after lunch. The culinary fun starts at 11:30 a.m. and lunch will be served at 2 p.m. 17th Street Market is located at 840 E. 17th Street. The cost is $40 for Slow Food Tucson members and $50 for non members for class and lunch. Please RSVP by October 31.

Agua Linda Farm

The 9th annual Fall Festival is happening now at the Agua Linda Farm.  

There’s nothing like a hayride on a cool autumn day; leave the texting at home and relish in total simplicity. Being at the farm, feels Midwest-ish and I mean that in a good way.

Enjoy hay rides, petting zoo, kid-friendly hay bale maze, movie nights, pony rides, scarecrows, delicious farm fresh burgers, and of course, pumpkins! Admission is $7 per car, please try to have the correct change; no outdoor food and no pets are allowed.

Kids of all ages will enjoy the fun. Movie nights happen Fridays, October 23 and 30 from 5 to 8 p.m. After dark when it’s kind of scary, everyone will gather in the field near the pumpkin patch to watch the movie, It’s a Great Pumpkin Charlie Brown which lasts about 30 minutes. Bring lawn chairs or blankets and bundle up.

Flashlights are recommended for the walk back to your car.  Kids are welcome to wear costumes! There is no additional charge for the movie.  Admission includes unlimited hay rides, petting zoo, and kid maze.  Also, for additional cost: pony rides, food, pumpkins,  and vegetables from the you-pick garden.

On Saturdays and Sundays, October 24, 25, and 31 from 10 a.m. to 5 p.m. admission includes unlimited hayrides, petting zoo, and kid maze.  Listen to live music in the afternoons. At an additional cost are pony rides, farm raised grass fed burgers, homemade pumpkin pie, pumpkins, and other vegetables and flowers from the you-pick garden.

Stewart and Laurel Loew own and operate the farm and grow produce without pesticides and grassfed beef. You  have probably seen them at the St. Philip’s Farmers Market on Sundays where you can sign up for a CSA, community supported agriculture.

Amado is about 25 minutes south of  Tucson, take 1-19 south to Agua Linda Road, exit 42. 

Check out this article to read more about Agua Linda Farm and the Loew family.

(photo: Tucson Citizen photo archives)

Jewish Food Festival - October 25

Jewish food is my comfort food. When I crave comfort food — I crave chopped liver with schmaltz (chicken fat), matzo ball soup, sweet kugel, and toasted challah with peanut butter.

My maternal grandmother even made her own challah without a recipe. I would watch and say, “Bubbie, where’s your recipe?” And she would say that she made the challah so many times that she didn’t need a recipe which always frustrated my mother. Unfortunately, when bubbie’s dementia came, she couldn’t remember the recipe. It was not the challah that every bakery makes but had an entirely different shape and texture.

If you love Jewish food or want to try Jewish food, the  Jewish Food Festival & Family Fun Fair will be held at Brandi Fenton Memorial Park, Sunday October 25 from 11 a.m. to 4 p.m.

Cooking contests will be judged. Jewish food will be for sale. Sample the culinary wares of 19 participating restaurants including Chompies from Phoenix. Enjoy family entertainment. Shop. Seize the delicious day.

Proceeds benefit Congregation Or Chadash, Community Food Bank, and Interfaith Community Services.

You don’t have to be Jewish to eat Jewish food.

the marketplace opens October 26

Chef Albert Hall and his wife Lila Yamashiro, owners of Acacia at St. Philip’s Plaza, are opening “the Marketplace” at Acacia which is located directly north of the restaurant in St. Philip’s Plaza. The new market will offer affordably priced quick service meals and snacks for the River/Campbell neighborhood and beyond.

A limited seating area for approximately 15 people will include a community table and a few intimate tables. As at Acacia, many items will be housemade by the talented kitchen staff from Acacia using local and sustainable products when possible.

Breakfast offerings will feature a changing array of assorted fresh baked pastries plus breakfast burritos and hearty breakfast sandwiches served on house baked English muffins. Other breakfast delights will include the full line of Ausperitea products served iced, hot and/or blended; freshly squeezed juices; and coffee and espresso drinks made in the European tradition using locally roasted Arbuckle’s Coffee. This is sure to become a favorite neighborhood place to read the morning paper over a great cup of coffee and peruse the Farmer’s Markets in the Plaza on the weekends.

Lunch items will be available daily from 11 a.m. A selection of hoagies, muffaletti, paninis, Euro sandwiches, healthy salads and wholesome soups will be offered.

An enticing array of ready-to-grill prime steaks and seafood as well as prepared complete dinners (including salad and dessert) that only require minimal preparation i.e. heating, will be available from 3 to 6 p.m. Vegan, vegetarian, and gluten free items will always here and special orders welcomed.

The retail area of the store offers gourmet and hard to find culinary goods as well as some of the special seasonings and ingredients used in the creation of the award winning cuisine at Acacia.

Located at 4340 N. Campbell, Suite 107, The Marketplace at Acacia will be open daily from 7 a.m. to 6 p.m. offering breakfast, lunch and dinner items to go. The Marketplace will also offer full service catering, monthly tasting events, and more. Chef Hall’s cooking classes, scheduled to resume in the fall, will take place in the store. Phone: 520-232-0124.