Momma's Organic Market

Wednesday, April 24, 2013

It's CSA time again!!!

Join us for our summer CSA's over the next few months! We will be getting an 8-10 item bag from Fresh and Local TJ farms and starting next week! May 1st is our first pick up and we will be getting them on Wednesdays! Watch out for our posts next week to see what yummy local produce we will be getting each week!:)

Tuesday, October 23, 2012

BILTMORE HERE WE COME!!!!!!!!!!!!!!!

I am so excited to announce that we will be starting a "Foodie Market" at Biltmore's new "Union" shops on November 11th!!!

We will be there with great local produce and incredible local food vendors....

every 2nd and 4th Sunday from 12-4.

We have so many incredible vendors coming! PLUS, our market is being sponsored by "Porter Barn Wood"! The greatest re-claimed and old wood supplier in AZ, I might ad! They supplied the wood for the new shops and have great things that you can get your hands on as well!!! (www.porterbarnwood.com)

The actual new shops ("Union @ Biltmore Fashion Park") opens Thursday November 8th at 6 o'clock for their grand opening event. They have the neatest concept and ideas in this place. Reclaimed wood covers the walls and the whole set up is like something you would find in New York.

You have GOT to check this place out.

PLUS...Momma's Organic Market will be there Sunday 11/11 and every 2nd and 4th Sunday through April so come see us! :) I cannot wait to open this market! SEE YOU THERE!!!!!!!!!

Friday, September 21, 2012

Market Season is HERE!!!

Our farmer's market in Peoria is now EVERY Saturday from now until April!!

(9a-2p at Park West just west of the 101 on Northern) 9744 W Northern Ave, Peoria, 85345)

I love that we will be able to get our fresh produce and other groceries from local vendors each week! It's been a long time coming! We have wanted to be every weekend and this year it finally worked out. We are starting out the season with 3 produce vendors (and Tonopah Rob will be joining us sometime in mid to late October).

Our 3 INCREDIBLE produce vendors at the market are....

Fresh and Local TJ farms, Horny Toad Farms and Hot House Naturals!

We are so lucky to have them and looking forward to each week that they can bring out their wonderful, PESTICIDE FREE, better than organic, local produce!

We need your help in spreading the word! People need to know that they can find us every week! We have found that signage and advertising is great...but it's YOU who gets the most people to come shop in the community at the market. Word of mouth is the best way of advertising! Without the support of this wonderful community...farmer's markets and local businesses wouldn't make it. It is because of you that we are here and we are so thankful that you let us bring a market to Peoria and other areas.

THANK YOU for your support and for your desire to shop fresh and local! I hope to be seeing you tomorrow and don't forget to stop by the info booth and say hello!!

Saturday, September 8, 2012

SEASON 5 STARTS NEXT SATURDAY!!!!!!!!!!!!!!!

Ok...summer is officially over for us and the market season is upon us! FINALLY...time for all those fresh, local foods!
We will have our Grand Opening market of the season on our typical 3rd Saturday next weekend on the 15th, but....we will be there EVERY Saturday after that all the way through to April! I couldn't be more excited about bringing the market to you every week. The vendors have SO many good products that we have all wanted every week and now...you can come and get them!
We will have fresh, pesticide free (better than organic) produce, fresh eggs, natural meats, local honeys, salsa's, jams, jellies, syrups, fresh breads, hummus, baked goods, jerky and more. There will also be wonderful hot foods for a bfast or lunch at the market. Family Picnics are encouraged!! BYOB (bring your own blanket!) :) LOL
There will also be a ton of local artisans, hand made items, great local services, fun kids activities, pet adoptions, free book exchange table (bring your old books), live music and WONDERFUL people in the community coming together to support eachother! Doesn't get any better than that folks! :)
Speaking of support...thank you for yours! Without support of the community, we wouldn't be here and the vendors we love wouldn't thrive. It is because of YOU that community markets are here! We are blessed to be the outlet for you!
We have A LOT of cool things going on this season! Check out our website and like us on Facebook for the updates. You can sign up for our email reminders too! We will have an afterschool market in Peoria this year, so keep checking in for those dates. PLUS...we have 2 markets in Phx this season and some wonderful Peoria markets on Sundays as well! You do not want to miss an opportunity to spend the time outdoors with your family over the next 8 months! I really hope to see you soon and if you spread the word about the markets and bring a friend with you to our event...you can stop by the info booth for a gift!

Sunday, August 12, 2012

Tuesday, August 7, 2012

ORGANIC CHERRIES!!!!!!!!!!!!!!

Ok, this is the 3rd year I have been lucky enough to get a delivery of fresh, organic (NO pesticide), dark, sweet, lapine cherries from a friend's family farm in Montana. They are THE best cherries I have ever eaten. I didn't think I liked cherries until I ate these! They actually TASTE like fruit. Not like the bland things they call cherries at the store :) I am hooked and I get 2-3 20lb boxes each year for my family. I pit them and freeze them so I can use them all year because I do NOT buy other cherries from the store anymore. It is a waste. I use them for making cherry/apple sauce for the kids, raw and non-raw cherry cobbler, black forest cake, marinades and glaze, jam, I ganna try fruit butter this year, pies, and the thing I use them most for is to blend up in my green smoothies.
Organic cherries are SO expensive at Whole foods and you can get these for only $3/lb this year in a 20 lb case. If you only wanna get a few lbs, you can do that for $3.50/lb. It's a great deal! I ordered a few extra cases this year so that I could offer them to more people. CALL OR TEXT ME TODAY (8-7-12) if you want some!!! 602.703.7154. Pick up is at my home off 67th and Thunderbird in Peoria.
Here are a few recipes for you people out there that got some of the cherries.

Recipe:
Raw Cherry Crisp with Chia and Dates
2 pounds (about 8 cups) cherries, pitted and quartered
1/2 teaspoon pure vanilla extract
3 tablespoons orange juice, divided
1 cup pitted dates
3/4 cup slivered almonds
1/3 cup chia seeds
1 1/2 teaspoons ground cinnamon
Raw Cherry Crisp with Chia and Dates
Serves 8
Sweet cherries get a flavorful topping made from dates, almonds and nutritious chia seeds. This is a superb fresh dessert, yet is healthful enough to serve for snacks.
Ingredients
2 pounds (about 8 cups) cherries, pitted and quartered 1/2 teaspoon pure vanilla extract 3 tablespoons orange juice, divided 1 cup pitted dates 3/4 cup slivered almonds 1/3 cup chia seeds 1 1/2 teaspoons ground cinnamon
Method
Toss cherries with vanilla and 2 tablespoons of the orange juice. Spoon into an 8-inch-square dish and smooth the top. In a food processor, combine dates, almonds, chia seeds and cinnamon and process until coarsely ground. Pour in remaining 1 tablespoon orange juice and pulse until combined. Spoon chia mixture evenly over the top of the cherries and serve, or cover and refrigerate up to 3 days.
Nutrition
Per serving: 220 calories (70 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 0mg sodium, 38g total carbohydrate (8g dietary fiber, 27g sugar), 5g protein
　
　
　
Recipe:
Brown Rice Salad with Cherries and Chicken
3/4 cup brown basmati rice, rinsed
1 1/2 teaspoons fine sea salt, divided
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 shallot, finely chopped
1/2 teaspoon freshly ground black pepper
1 pound cherries, pitted and quartered
1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups)
2 cucumbers, peeled and diced
1/2 small red onion, thinly sliced
1/2 cup pecan halves, toasted and chopped
1/2 cup finely sliced basil leaves
Serves 6
This salad is full of the great summer flavors of cherries, basil and grilled chicken. Buying prepared grilled or roasted chicken (frozen or fresh) will make it a snap to put together. You can even substitute thawed frozen brown rice instead of cooking the basmati rice — you'll need about 2 1/4 cups.
Ingredients
3/4 cup brown basmati rice, rinsed 1 1/2 teaspoons fine sea salt, divided 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 shallot, finely chopped 1/2 teaspoon freshly ground black pepper 1 pound cherries, pitted and quartered 1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups) 2 cucumbers, peeled and diced 1/2 small red onion, thinly sliced 1/2 cup pecan halves, toasted and chopped 1/2 cup finely sliced basil leaves
Method
Bring 2 1/2 cups water to a boil in a small saucepan and stir in rice and 3/4 teaspoon of the salt. Bring back to a boil, stir again, cover and simmer until the rice is just tender but not mushy, about 40 minutes (not all the water will be absorbed). Drain rice and rinse briefly under cold water. Drain again. Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt. Add cherries, chicken, cucumbers and onion and toss. Add rice and pecans and toss again. Serve at room temperature garnished with basil.
Nutrition
Per serving: 380 calories (130 from fat), 14g total fat, 2g saturated fat, 65mg cholesterol, 650mg sodium, 40g total carbohydrate (4g dietary fiber, 12g sugar), 27g protein
　
　
Recipe:
Cherry Skillet Jam
1 pound fresh cherries, pitted and halved
3 tablespoons lemon juice
1/2 teaspoon freshly grated lemon zest
1/4 cup sugar
1 teaspoon cornstarch
Cherry Skillet Jam
Makes about 1 cup
This quick jam is easy to make and uses much less sugar than traditional recipes. Keep in mind that in most jams, sugar acts as a preservative so this lower-sugar variation won't keep as long as most other jams, even in your fridge, but it's so tasty it won't last long anyway!
Ingredients
1 pound fresh cherries, pitted and halved 3 tablespoons lemon juice 1/2 teaspoon freshly grated lemon zest 1/4 cup sugar 1 teaspoon cornstarch
Method
In a large skillet, bring cherries, lemon juice, zest and 2 tablespoons water to a boil over medium-high heat. Reduce heat to medium and simmer about 8 minutes or until cherries are very soft. Add sugar and continue to cook, stirring frequently until mixture has thickened and most liquid has evaporated, 3 to 5 minutes longer. Stir cornstarch into 1 tablespoon water and stir into skillet. Boil 1 minute, stirring. Let mixture cool, then transfer to a container and refrigerate up to 5 days.
Nutrition
Per serving (about 2 tablespoons): 50 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 14g total carbohydrate (1g dietary fiber, 12g sugar), 1g protein
　
Recipe:
Scallops with Cherry-Tarragon Sauce
1 1/2 pounds wild-caught sea scallops
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, chopped
2 tablespoons rice vinegar
1/2 pound cherries (about 2 cups), pitted and quartered
1 tablespoon chopped tarragon
Scallops with Cherry-Tarragon Sauce
Serves 4 to 6
The combination of rich sea scallops with sweet and tangy cherries is exceptionally satisfying. Scallops are at their best and most tender with short cooking at very high heat; make sure to have the scallops as dry as possible and your pan so hot that the oil is shimmering--but not smoking--before you add the scallops.
Ingredients
1 1/2 pounds wild-caught sea scallops 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper 1 tablespoon extra-virgin olive oil 2 shallots, chopped 2 tablespoons rice vinegar 1/2 pound cherries (about 2 cups), pitted and quartered 1 tablespoon chopped tarragon
Method
Pat scallops dry with paper towels. Sprinkle on both sides with salt and pepper. Heat a large, heavy skillet over high heat until very hot. Add oil and heat until very hot. Add half the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side. Transfer scallops to a platter and cook remaining scallops; cover and keep warm. Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes. Add vinegar and cherries. Cover skillet and cook, stirring occasionally, until cherries are softened, 4 to 5 minutes. Stir in tarragon, then pour cherry sauce over scallops.
Nutrition
Per serving: 200 calories (35 from fat), 4g total fat, 0.5g saturated fat, 45mg cholesterol, 460mg sodium, 17g total carbohydrate (1g dietary fiber, 8g sugar), 24g protein
　
Recipe:
Cherry Ambrosia
1 angel food cake or small plain pound cake, cut into 1-inch slices
Canola oil cooking spray
1 1/2 pounds (about 6 cups) cherries, pitted and halved
2 bananas, peeled and thinly sliced
1 1/2 cups flaked unsweetened coconut
3 tablespoons orange juice, more to taste
Cherry Ambrosia
Serves 10 to 12
This is an excellent dessert to serve to a crowd. For maximum efficiency, grill the cake over coals you used earlier to cook your dinner. Angel food cake is a classic for ambrosia salad; grilled pound cake is richer but just as heavenly.
Ingredients
1 angel food cake or small plain pound cake, cut into 1-inch slices Canola oil cooking spray 1 1/2 pounds (about 6 cups) cherries, pitted and halved 2 bananas, peeled and thinly sliced 1 1/2 cups flaked unsweetened coconut 3 tablespoons orange juice, more to taste
Method
Preheat a grill for medium heat cooking. Very lightly oil the cake slices with cooking spray, then grill until browned and marked, 1 to 2 minutes per side. Place on a cutting board and cut into 1-inch cubes. In a very large bowl, combine cherries, bananas, coconut and orange juice and toss to coat. Add cake cubes and toss just until coated. Add a few more tablespoons orange juice to further moisten the cake if desired.
Nutrition
Per serving (will depend on cake used): 300 calories (70 from fat), 8g total fat, 7g saturated fat, 0mg cholesterol, 190mg sodium, 55g total carbohydrate (4g dietary fiber, 15g sugar), 5g protein

Monday, July 16, 2012

CSA in July :)

Check out the bag from this weeks CSA pick up with Horny Toad Farms!!!
1*KALE
2*PLUMS
3*ANA APPLES
4*FRESH HERBS (our members got either basil or cilantro)
5*RADISHES
6*ZUCHINNI
7*BUTTERNUT SQUASH
8*FRESH BEANS
9*ORANGES
10*CHILIS
11*PEPPERS
12*POTATOES
13*GREY SQUASH
14*ONIONS
15*GARLIC
The Kale looks incredible!!! I will be using that in smoothies!!
Here is a recipe for a great green smoothie...
1 frozen (or fresh) banana
small handful of csa kale
Strawberries (fresh or frozen)
1/2 a Mango (or a whole if you feel like it!)
coconut water
(ice if you didn't use any frozen fruit)
Blend and enjoy!!!
Here is also a kale slaw recipe I found
http://www.ingredientsinc.net/2012/04/kale-slaw/
Make a small, fresh Apple cobbler or pie with your ana apples. They make the best apple desserts!!!
http://www.newtaste.com/applecobblerwgranola.html

Just to let you know!!!...we will be doing the CSA again in Aug/Sep. Fresh and local TJ farms will be back for a 6 week CSA in August and first 2 weeks of September. Those pick ups will still be Mondays. We will also add on a CSA with Horny Toad farms and will decide on pick up day. That will start 2nd week in August and go for 5 weeks. So let me know which CSA you would like to join and feel free to invite your friends to join too!
Our market starts back up the 3rd Saturday in September, but if you want to continue a CSA during the market season...I will be more than happy to keep it going. Just let me know!
Thank you for supporting our local farmers and buying local!!!