by Roxanne Garcia
There is something truly satisfying when you create a plate of food with genuinely fresh produce. I love to incorporate as much fresh seasonal ingredients as I can into my daily food regimen. It’s healthier and much more satisfying. Growing up, the farm garden was always bursting with something fresh. I remember my mother and grandmother out in the garden picking fresh tomatoes, green chiles and squash in preparation for dinner. I don’t have much of a garden to speak of today, but luckily I do have an abundance of produce to choose from at the farmers’ markets.
This year I have promised myself that I would purchase a CSA share this spring. For those of you that are unfamiliar with this term, it is an acronym for Community Supported Agriculture. You invest in the farm, become a shareholder, and in turn you get a weekly share of produce. Shares are issued at different times of the year, generally early spring and early fall. Now for many of you this may seem like a juxtaposition–can’t one just go the farmers’ market to purchase what they want on a market day, instead of picking up the same produce through a CSA share? What is the difference? Allow me to explain further.

A CSA share purchased in the spring or fall gives the farmer an idea of just how much to plant, and also helps fund the operation. CSAs are extremely helpful for the farmer, but they can be of just as much benefit to you–when the produce begins to mature it becomes available to you on a weekly basis and you can pick up your share at a designated pickup point. Now, lets say we have an extremely wet spring and the offerings at the market are slim. If you purchased a CSA share, your portion is locked in for a certain amount of vegetables. You won’t have to fight the crowd at the market for the dwindling supply of peas or carrots. The only downside can be that you may occasionally get too much of a good thing; for instance, you may get a surplus of bok choy. After several weeks, you may grow tired of cooking and creating with this ingredient, so what do you do with all this bok choy? Why not give it away to your neighbor, friend or family member who may enjoy it.
All in all, it comes down to supporting your local farmer. Sometimes your share will feel like Christmas in a box and sometimes it can be a bit overwhelming. I look forward to the challenge of incorporating all of the fresh, local ingredients into my meals, and moreover I believe that I will have saved time, effort and money, and it just feels like the right thing to do. I know who my farmer is, what their growing practices are, and I don’t have to worry about what is in season. And perhaps my cooking will become more creative too–I bet that I can make bok choy a most inspiring ingredient in my repertoire.

For more information and general questions about individual CSA opportunities:

Sleeping Frog Farms
www.sleepingfrogfarms.com

River Road Gardens
Contact Jon at CSAinfo@riverroadgardens.com

Walking J Farms
www.walkingjfarm.com

By Roxanne Garcia

As part of our philosophy at the Tucson Farmers’ Markets, we visit each farm, ranch and small business in support of our vendors.  Recently I was lucky enough to visit a ranch nestled in the shadows of the Galiuro Mountains near the tiny town of Mammoth, Arizona.  Campstool Ranch has been passed through familial hands since the early days of the pony express, and today is run by Laurie  and Mike Mercer.  Their superb beef products are sold at the Oro Valley farmers’ market  and in other local arenas under the name Sombrero Butte Beef Company.

    The expansive landscape and beautiful vistas took my breath away.   I could only imagine what it would feel like to wake up to such a view each and every day. Now, I know that working and visiting are two very different things and I wanted to experience what a day on the ranch really meant, so I insisted that during my visit I wanted to help out.  Laurie was ready and waiting for me by the truck, I hopped in and we rambled down the road to pick up a load of salt blocks.  Down by the recently-built corrals, Mike was busy putting up more pipe fencing.  He quickly hopped on the loader and picked up a pallet of salt blocks and loaded them on the back of the truck.
Mike gave Laurie directives and away we went.  The day went like this: unlock/lock gates, drive to watering hole, unload 4-8 blocks at 50 lbs apiece, drive 4-5 miles to the next stop, repeat, drive 4-5 miles, repeat.   Just to be clear,  we are not talking about smooth paved roads, but bumpy, rocky four-wheeling roads.  But I was happy to be bouncing along and it gave me a chance to ask Laurie a number of questions that were brewing in my mind.  We talked about the number of cattle that were currently roaming freely among the hills (around 350 head), the type of breeds that do well (Brahman cows bred by Angus-Charolais bulls), and what makes them so well-suited for the desert (they withstand heat well and they eat desert plants). Amongst all of the issues that cattle ranchers experience in our harsh climate, water availability and very large predators like mountain lions and coyotes are some of the most challenging.  Laurie was particularly excited about some of the new technologies currently being tested on their ranch.  Certain cellular devices use solar power and help to monitor the water level in their water tanks.   The technology is really beneficial to the ranching way of life, helping to monitor the cattle and make sure that they are well taken care of. Laurie pointed out to me that the recent rains have given life to small green grasses, cats claw, cholla and jojoba leaves that are particularly good for the cattle to eat.  Six to eight months before the cattle are butchered, Mike grazes them on the native grasses in his new native seeded grass area, complete with a pivot irrigation system to keep the grasses growing.  Finishing the herd on this diet helps to tenderize the meat.
I got to see the old homestead that Mike’s great-grandfather built, a small one-room cabin, complete with an enlarged chimney with steps leading to the top for defense against any Indian attack. 

The homestead sits empty at this time and is used only when it’s round-up time. Laurie indicated that she would love to live there permanently someday.  Laurie and Mike love the ranching life, and couldn’t imagine any better lifestyle. They are building their dream and hoping to hand it down to their daughter, who is also quite enthusiastic for the ranching life (a rare thing these days!).

Heading back through all the gates and locks, I was really hungry and elated with having done a good half-day’s work.  I was headed back to Tucson; The Mercers were going to work until sundown.  Driving back home on paved roads I pondered their lifestyle, and it made me proud of them and of our markets.  I am so glad to support them in any way that I can.  I must also continue to do what I do, providing and promoting a marketplace where they can offer their one-of-a-kind products to the public.  In this way, it’s like I’ve been helping out at the ranch all along!

The word is out.  First and foremost I want to thank all of those that have made comments or have called our offices about the “Tighter Leash on dogs” article in the Daily Star.  We have mulled over this issue for some time now and I guess it is time to face the music.  Let me begin by saying that I am a dog owner and lover.  I have owned dogs my whole life, and understand the joys of bringing a four-legged friend to a social arena.  Along with those joys come responsibilities however, and as a market manager I am keenly aware of the difficulties that arise when those responsibilities are not met.  I am sure you can now understand why this issue has been a challenging one. So where do we go from here?

We need your help!  We will be posting signs at the market entrances stating our dog policy.
* Please keep your dog on a short 4ft. leash
* No Retractable leashes
*Please pick up after your animal.
* If you do not have the utmost confidence in your dogs behavior with humans and/or other dogs,
please do not bring them to the market.

We want the Sunday farmers’ market at St. Philip’s Plaza to be a memorable and harmonious  experience for everyone.  The urban setting and high concentration of shoppers at St. Philips presents certain challenges that some of our other markets do not.  Jesse Owens Park, for example, is a fantastic public space with large open fields, and you are welcome you bring your dogs on leashes when you visit our Friday morning farmers’ market there.
For now, tighter leashes, and more awareness.
If you would like to express your opinion or concern, please feel free to stop by the market information booth or email me.  We will be happy to listen.

Thank you for your support and understanding!

Does it seem like time is moving faster? Or perhaps time is the same, and it’s me that has developed a penchant for adding more things to my schedule and procrastinating in other ways.  It rings true to a sense of irony—the more we do the more we put off doing.  This holiday season I have been putting off shopping.  But perhaps it is my list that is uninspiring—do any of us really need another sweater, tie, ring, or necklace?  What I want this and every year is something that can’t be bought: good friends, good times, good food and working towards good in my community.

I am certain that I have every one of those good things in my life. I am lucky that way. Working with the farmers’ market community I get the chance to be with many good people.  I have developed a close bond with many of the vendors that I see every weekend.  As for our customers, I can say that I enjoy visiting with each and every one, many of whom I have developed a friendship with.  And then there is the food, for which the word “good” hardly suffices.  One must enjoy the luxury of fresh, organic, vibrant whole food, just picked from the garden.  Together we—farmers, ranchers, vendors, customers, Tucson Parks & recreation, Oro Valley town council/staff, Maynards Market staff/admin, St. Philip’s Plaza merchants/admin—all of us work together to bring the best possible good for our community.

This holiday season, embrace the good.  Shop your local merchants, buy your food from the farmers and ranchers, support your local butcher, baker, and soap maker, plant a garden, bring about good in all your endeavors.  Look around the market for your gifting needs and stop procrastinating because maybe, just maybe, this is what the holiday’s all about: family, friends, community.  The more we do for them, the more good we cultivate, effortlessly.

Thank you, from my heart. Happy holidays from our farm table to yours!
Manish, Roxanne, Nick, Clayton, Justin, Lisa and Brian.

Holiday Hours:   Friday, December 23 – Jesse Owens Park Farmers’ Market -Open 9 am to 1 pm

Saturday, December 24 – Oro Valley Farmers’ Market – Open 9 am to 1 pm

Saturday, December 24 – Maynard’s Farmers’ Market Downtown – Open 9 am to 1 pm

Sunday, December 25 – St. Philip’s Farmers’ Market – CLOSED

One of my favorite sayings is “An apple doesn’t fall far from the tree.”  Or, how about, “Does one bad apple spoil the whole bunch?”  There is a reason that so many proverbs involve apples, rather than bananas or mangoes, and it’s not just because “the banana of my eye” sounds funny.  Apples have long been recognised as the world’s most perfect fruit: beautiful, delicious, and superbly healthy.  After all, “an apple a day keeps the doctor away,” right?

Unfortunately, that last proverb kinda makes you wonder if anyone is paying attention.  Most of the apple varieties you find in grocery stores are all perfect, shiny, and of exactly the same size and shape.  They are mass-produced for beauty, and unfortunately taste and nutrition have been forgotten.  Lucky for us, as Tucsonans we have some of the best, juiciest, tastiest apples available, and they are brought out to the farmers’ market week after week.

Now, I am not talking about the average Red Delicious or Granny Smith mass-marketed version, but juicy-sweet Pink Ladys, Sundowner,  Honeycrisps, Galas, and my personal favorite, Ambrosias.  Did you know that there are over 7,000 varieties of apples?  Wilcox has the perfect soil, temperatures, water and bonzai pruning techniques to bring out the best in these delectable delights.  These and other varieties are available only at the farmers’ markets, and we are all in appreciation to growers like English Family Apple Orchards and Briggs & Eggers, who are cultivating and grafting newer and heirloom varieties that make for that incredible flavor.  So as you are perusing the farmers’ market for your seasonal selection of greens, winter squash, and beets, keep an eye out for those amazing apples.  Allow yourself to become inspired by the world’s perfect fruit!  Make sure you ask your grower for a sample taste–you may find that perfect apple for a delicious weekend apple pie or take home a ½ gallon of fresh pressed apple cider.

In closing, I am keenly aware of that beautiful small apple sitting on my desk in special reserve for my afternoon snack.  I ponder the smell of a great apple crisp that is looming in my future.  Perhaps a mix of a couple of different varieties may make for a delicious Thanksgiving treat.  I can picture it now…the apple of my eye!
By Roxanne Garcia

Apple oatmeal crisp
Makes 9 servings
5-6 apples, sliced
2/3 c brown sugar
1/3 c flour
2/3 c oatmeal
1/2 tsp nutmeg
1 tsp cinnamon
1 c chopped nuts (I prefer pecans)
1/3 c melted butter
1. Place sliced apples in 9-inch-square baking
dish treated with nonstick cooking spray.
2. Mix together brown sugar, flour, oatmeal,
nutmeg, cinnamon and nuts.
Add melted butter, and stir. Sprinkle
over apples.
3. Bake at 375 degrees 30 minutes, or until
apples are tender and topping is browned