Sierra Vista Farmers Market Vendor Update for 8-26-2021 – –

A day In the Life Of – The Sierra Vista Farmers’ Market

A day In the Life Of – The Sierra Vista Farmers’ Market

By Uncle Ralph (Ralph Wildermuth) 25 August 2021

Tomorrow the Farmers’ Market opens at 10AM and closes at 2PM.

In many parts of the country, what constitutes a farmers’ market is defined by the context of their own communities’ needs. Studies conducted in the late 1990s by Garry Stephenson and Larry Lev looked at shopper behavior and led to the first survey methodology designed for the open-air market community, the Rapid Market Assessment. The research was done by looking at various farmers markets to assess the numbers of their vendor base and then look at how well the characteristics of atmosphere, product selection, and community response were shared between them.

At the same time other researchers were trying to analyze the impact of different strategies being used by the different markets. J. Robin Moon, then a researcher for The Ford Foundation, hypothesized that markets were using different organizing strategies and therefore producing different outcomes in order to deliver the appropriate wellbeing to their communities. Her research led her to develop the “Moon typology” which to this day exists only in draft form. Moon was invited to lead a Ford Foundation-funded 2008 Market Umbrella research project which created a research instrument called NEED (Neighborhood Exchange Evaluation Device) to be used to measure the level of social engagement and trust-building taking place at any given farmers’ market. The five levels of the farmers’ market descriptions typology, developed but not included in the final report, are based on the characteristics they display: Flagship, Boutique, Staple, Food Security, and Campus.

Now a days, many farmers’ markets in America are becoming more European style, in that the idea is to create a shopping atmosphere in the types of products that can be found at the tables of the market vendors. It is no longer just produce and farm products, but has added such necessities as arts and crafts, personal items, clothing, sharpening services, and hot food items.

At our Market you can find many different items presented along with crafts, prepared food, and a few services. As an example, we have our own “Moleta” service at our market.

Arguably one of the most important and earliest tools for mankind since its beginnings is the knife. The knife was vital for survival, combat, construction, and food preparation. Sharp-edged tools date back nearly 2.5 million years ago. What most certainly began as sharpened stones, knives evolved over time. Before fire and before the discovery of metals the stone knives were fashioned into double sided knives, the most popular, and their wooden or stone hilts were decorated with animal skins and feathers. Those knives represented a great deal of pride for the warriors and elders who owned them, and that tradition continued to be practiced with the arrival of the Bronze Age.

Metallurgy brought the ability to create the knives from softer types of metal, even though it did not provide durability over long periods of time. It provided a sharper and more slim design but was easily dulled and susceptible to rusting.

As time progressed over the centuries, iron and then steel became commonplace across the entire world. This brought more durability and an ease in keeping them sharper. Medieval Europe gave steel metallurgy the ability to evolve knives from smaller knives into larger more substantial weapons such as swords, spears, and axes. Even with all the advances in knife making, eating utensils were left on the back burner. It was not until the 15^th century that the wealthy started carrying personal knives intended for double use – both eating and defending against threats. In 1669, King Louis XIV of France made the sharply pointed, double bladed knives illegal at the table and eventually throughout France. Blunt tipped knives soon became the tabletop standard in Europe, and ultimately, America.

Sharpening knives has been around probably as long as hunter-gathers made knives from crude resources. Discoveries such as the Blombus Cave in South Africa indicate that a technique, known as pressure flaking, was used to delicately sharpen and retouch stone artifacts by prehistoric people at least 75,000 ago. This technique involved heating silcrete, quartz grains cemented by silica. The technique provided a better way of controlling the sharpness, thickness and overall shape of objects such spearheads and stone knives.

Around 5,000 BC, people began to process metals using meteorite iron as a raw material. The use of furnaces to melt steel has been actively carried out since 1,200 BC in certain regions of India, the Caucasus, and modern Turkey. In 1,000 BC, forged iron was introduced to the mix. As to how the knife sharpening process worked is lost to history, but it is obvious that the knives were sharpened with natural sharpening stones, often with the use of additional powders, to speed up the process. These abrasive powders were siliceous shales, sandstones, and various types of jasper, already in ancient Greek sources. The use of “Cretan stone” for sharpening is mentioned and olive oil was used as a coolant.

Processes evolved to speed up the sharpening process by the way of primitive grinding machines consisting mainly of sandstones and emery stone with a hand crank. Later innovations produced the so-called “crank drive” peddle power, a less tiring way to work. It became common to see these machines as sharpeners walked the streets of European, American, and Chinese cities. The main abrasives used in Europe were emery stone and occasionally sandstones, such as Bentheim stone, were also used. Organic oils or just water was used as coolants. These peddle powered machines were used until replaced by the electric drive in the late 1800s made possible by Michael Faraday’s 1831 invention of the electric dynamo generating electric current on a practical scale.

As industrial sharpening appeared, “group drive grinding machines’ were developed. Since the 1700s Europeans used water-driven group machines. The abrasive was driven by a water turbine operating on the principle of mill turbines and the grinding wheels were completely worn out before being replaced.

The next big innovation was the ceiling drive grinding machine. The machine was powered by a steam engine that could be hooked up to several machines thanks to the invention of a transmission system. This period of development also saw the first machine with a polishing tape.

By the twentieth century the addition of electricity brought with it smaller machines that allowed small workshops to begin operation. Several manufacturers popped up on the scene producing not only single grinders but combined machines, that could sharpen drills, saws, cutters, etc. The motorized grinding wheel became the most widely used for knives. Modern electric sharpeners are still being created based on this design.

The grinding machine was the primary way to sharpen knives for quite some time. These machines worked quite well on the inexpensive steels and their sharpness was not important for the consumer. On the other hand, for the most expensive knives, experienced sharpeners used manual sharpening methods done with whetstones.

Western-style knife sharpening methods, such as using a whetstone or sharpening stone, traces back to the Alps mountains of northern Italy, to a group of people named the Moletas. The Moletas originated from the valley of Val Rendena. They traveled from village to village shouting “moleta”, an Italian term for knife sharpener to attract customers.

In the last thirty years the situation has changed. Knives are now mass produced from expensive, premium steels. Therefore, the need for high-quality sharpening has increased. Noise discipline also plays a factor in deciding what type of sharpening method is chosen, particularly if you live in an apartment complex.

The introduction of machines that allow you to maintain the angle with the abrasive holder significantly increased the quality of holding the sharpening angles. Shortly machines appeared with a method of rotating the knife as to be able to sharpen the other side without having to reset the blade, adding to the quality and accuracy of holding the same angle on both sides of the knife. This increased the reliability of a consistently sharp edge.

The Hone Ranger is his name and Sharpening is his game. Scott has been the Hone Ranger, professionally, here and at the Bisbee farmers’ market, for about five years now but has been a “moleta” ever since he could walk. He has always had an interest in putting a sharp edge on anything that needs to cut. He “cut” his teeth (pardon intended) on sharpening the axe used to cut the firewood during the firewood season at home, hence he was still a whipper.

He tells me that he enjoys the challenge of getting the right edge on anything that needs to cut something. Some items provide more of a challenge than others he says. For instance, scissors may seem unassuming, but their construction and the way they work provide a good challenge to get the angles right. But he enjoys the challenge and sharpening has always been in his blood. He is an honest, forthright individual that prides himself on doing it right the first time. It makes it all worthwhile when he sees the smile light up his customer’s face at having a good functioning edge on their tool.

It was not too long ago that tragedy struck in his career. His mobile work truck caught fire and burned to the ground taking with it all his equipment and his livelihood. Not to be undone he rebounded with a new work van, replaced the ruined equipment and began his life again. He is back with us and up and running again.

He believes in recycling whenever possible, including the sunlight, so his van is solar powered. He is ready to sharpen anything that has an edge. And I mean anything.

He has sharpened such a variety as Japanese katanas, straight razors, kitchen knives, and is looking forward sharpening hunting knives with the hunting season right around the corner. He also tackles all garden tools, wood working tools, auger and drill bits, planer blades, circular saw blades, hand saw blades, lawn mower blades, axes, shovels, and hoes just to name a few. If it has an edge, he will sharpen it up for you.

There are only a few items that give him concern: ceramic knives and a special make of Cutco knives that have a unique grinding pattern to their serrated knives. The piece of equipment he used to sharpen ceramic knives was lost in the fire and due to the limited request to sharpen ceramic knives he is not inclined to repurchase the expensive piece of equipment at this time.

For any job he feels the grinding machines are not suited for, such as expensive knives and some specialized shears, he will use the manual whetstone technique.

Most of the work is done on site while you complete your shopping, but some jobs, such as circular saws clipper blades, chain saws and hand saws, are done at his home shop due to the nature of the equipment needed to complete the job correctly.

If you have anything you want a sharp edge on, don’t hesitate to stop by the Hone Ranger and let Scott fix it up, you won’t be sorry.

As always, many of the market vendors accept WIC Farmers Markets & Senior Farmers Markets Vouchers in exchange for fresh fruits and vegetables. SNAP vouchers can also be used at some of the vendors booths. You can use your EBT card at the info booth for SNAP vouchers and Double UP tokens (unlimited amount right now).

We are looking forward to seeing you all at this coming week’s Market. For more information on all our vendors and the products they will be bringing, please see this week’s Farmers’ Market newsletter at www.sierravistafarmersmarkets.com.  Also, check out our Facebook page at https://www.facebook.com/sierravistafarmersmarket/.

Vendor Updates
Please see the vendor listings below with updated vendor information and the products they will be bringing.  Please keep in mind the social distancing while you shop at the market.

Market Hours: Thursdays from 10 am to 2 pm at Veteran’s Memorial Park.

SNAP and Double UP food bucks available at the info booth.

NOTE: Pick up free Herald Review newspaper at the info booth.

Music Entertainment: Simmons Family Band

BASA is a volunteer board non-profit with a mission: “to promote local, sustainable food production, marketing and education in southern Arizona.

Webpage: http://basamesquite.org/
Webblog: http://bajaaz.blogspot.com/
FB: https://www.facebook.com/groups/125627894978189
Email: brownchristie1@gmail.com

Updated Vendor Listing & Contact Information

– – Vendor Grown – –
Agricultural and Produce Vendors with the – – Vendor Grown – – seal are known to grow at least 85% of the products they sell.
– – Vendor Brokered – –
Agricultural and Produce Vendors with the – – Vendor Brokered – – seal do not grow a majority of the produce they sell and are known to purchase  a majority of their products from third parties.

Produce & Plant Vendors

Allred Family Fungi – – Vendor Grown –
Oyster mushrooms and other varieties.

Awareness Ranch
Local produce (mint, basil, cucumbers, spinach, lettuce, bok choy) from Tucson area

Backyard Gardening & Growing  – – Vendor Grown –
 Onions- Red, white, and yellow. Cucumbers (Armenian, suyo, and lemon), beets. Gala and Pixie crunch apples and pears (Asian & Bartlett), Peaches and Okra.
New this week Pixie Crunch apples

Beatty’s Orchard – – Vendor Grown –

Edith will NOT be at the market
For more information please visit one of their links: Website
520-378-2728 or 520-678-9443

Echoing Hope Ranch – – Vendor Grown –
Variety of greens and herbs from their green house.
Kale, radishes, lettuce and more.

Horton’s Farm  – – Vendor Grown –

Cucumbers, Garlic, onions, Eggplant, chilies, patty pan squash, lettuce mix, radish, zucchini, tatsoi, red Russian kale, and beets.
For more information please visit one of their links: Facebook

Just A Pinch – – Vendor Grown –
Michael will be back in September.
They still have fresh-cut herbs available, but due to the pandemic still in effect, they will be limiting what they bring to farmer-selected,
pre-portioned herbs and custom orders made through phone (520-234-3254), email (justapinchllc@yahoo.com),
or in person at the market the week before!  This week’s selection of fresh harvested herbs are Strawberry Mint,
Chocolate Mint, and Italian Oregano for $1.00 per bundle!

Ruth’s Garden

It is harvest season on our Farm resulting in an abundance of produce. We have 2 kinds of apples: Gale & Scarlet  by the pound or by the bucket. The pears are large or small so succulent, sweet and ready to eat. Asian pears are ripe and crisp. We have tomatoes of all sizes and flavors, lots of tomatoes. The sweetest of peaches are ripe. White peaches, succulent and great for a snack. Gourmet string beans purple which turn green when cooked. Plus cukes, okra, raspberries etc. We look forward to seeing you.

The Lettuce Man’s Daughter – – Vendor Grown –
Donna will NOT be at the market this week.
Salad mix, red and green leaf lettuce, spinach, kale, and young bok choi

SAS-Z Nuts – – Vendor Grown –
Locally Grown Pistachios
For more information please visit one of their links: Facebook

Sivonn’s Garden – – Vendor Grown –
Fresh Seasonal Garden Produce such as mushrooms, salad mix, collards.

Tawin’s Gardens and Crafts – – Vendor Grown –

Seasonal Garden Plants

Triple J & R – – Vendor Grown –

“We are a family providing homegrown microgreens and sprouts. We carry a varied selection of microgreens and sprouts grown hydroponically on food safe screens using only pH balanced water and food grade nutrients for microgreen growth. If you don’t see one you like just let us know and we will grow it for you. Email us at triplej&r@arizonaremountstation.net or give us a call at (520) 266-2479. Our Website is arizonaremountstation.net.”

Meat, Milk, Egg & Honey Vendors

Emu Enterprise – – Vendor Grown –

Roger will NOT be at the market.
For more information please contact Roger at: 520-585-6148 or email:
circlet@juno.com for orders

Golden Rule Dairy – – Vendor Grown – –
NEW: Raw butter and Ghee.
Golden Rule Dairy Special: Their very own chicken eggs!
Fresh Raw Milk, Cream, and Dairy Products and their yummy granola.
Golden Rule Dairy Special eggs will be available in July and August.
For more information please visit one of their links: Website, Facebook
Instagram-  golden_rule_dairy
goldenruledairy@gmail.com
www.goldenruledairy.com
520-210-2857

L&B Farm
Burt will be at the market on the 2nd, 3rd, 4th , and 5th Thursday of every month.
Frozen chicken and lamb, fresh eggs

Papa Mike‘s Jerky 
Locally Made Jerky
For more information please visit one of their links: Website Facebook

Rocky Creek Ranch
Duck, chicken, and quail eggs

San Ysidro Farm – – Vendor Grown – -,
Jackie will NOT be at the market (every first Thursday) with beef, lamb, pork, chicken, turkey and frozen pasties.
email jackie.syf@gmail.com
For more information please visit one of their links: Website, Facebook

Sky Island/47 Ranch – – Vendor Grown – –

– Locally Raised Range fed Criollo Beef, and Navajo Churro Lamb.
All natural, no hormones, no antibiotics, and no grain feeding.
– Wild caught sockeye salmon from Naknek Fisheries, Bristol Bay, Alaska.
– Apple or Mesquite smoked bacon from Willcox Packing House (uncured bacon, nitrite, and nitrate free), pork chorizo, and pork sausage.
– Homemade Cowboy Style Peanut butter (made with slightly-roasted organic peanuts, no salt or sugar added).

YouTube Channel (Ranching in the Right Hemisphere): https://www.youtube.com/channel/UCrfx3NWeUSGZ7KOnV8XL4tQ

For more information please visit one of their links: Facebook and YouTube
520-507-5203
crossu@vtc.net

Simmons Honey Ranchito 

Our many varieties of local honey will be available in one pound jars up to one gallon jugs.
520-364-2745, no text, no call id
520-368-2039 text welcome
simmonshoney1@powerc.net

Baked Goods & Snack Vendors

Designs by Copper Canyon
New: Gluten-free breads.
Delicious truffles and sweet & savory breads.
Home decor items.
coppercanyonind@gmail.com

Ginny’s Eclectic Kitchen
Crumb coffee cake, oatmeal sandwich cookies, sourdough, and another fun bread.
Instagram is @ginnyseclectickitchen

Celestial Breads
Celeste will NOT be at the market.
Fresh Baked Goods and Prepared Foods
For more information please visit one of their links: Facebook

5 Nut Granola by Better Than Provisions
Better Than Provisions 5 Nut Granola is a nutrient dense, grain-free, sugar-free granola made with a premium 5 nut blend (macadamia, almond, pecan, walnut, and hazelnut) plus organic pumpkin seeds, coconut flakes, and spices. It suits a variety of dietary preferences including keto, paleo, vegan, gluten-free, low-carb, dairy-free, and diabetic. Available in 3 flavors.
For more information please visit one of their links: Website, facebook

Farmer’s Daughter
Cassandra will NOT be at the market during the hot season, but
for orders call 623-523-7367.
Gluten free baked goods

Incredible Snacks
An Incredible Variety of Snacks
For more information please visit one of their links: Facebook

Katerina’s-It’s Original Greek
Kathy & Jim will be back in October.
Fresh Made Greek Baked Goods and Prepared Food
New: Artisan Greek breads.

McDonald Farm
Baked goods such as cinnamon rolls, pies, and nut bars. Fresh eggs, pecans, beans (black, pinto, 9-bean mix), chicken and duck eggs.
SAS-Z-Nuts pistachios
Leave a message for Dona 520-220-3000

Mystic Eatz
Baked goods such as quick breads, cinnamon roll muffins, and seasonal pies.

Steph’s Sweets Bakery
Stephanie will NOT be at the market (every 1st Thursday)
Granola, cookies, muffins (all vegan)
Desert Bloom Photography &  Ray’s Leatherworks 520-368-2454

Sweet Arizona
Locally made Toffee, Brittle, & Fudge
For more information please visit one of their links: Website, Facebook
www.sweetarizona.org
520-312-5351

Sweets By Shelly
Cake pops in a wide variety of flavors, almost too pretty to eat, but oh so yummy.
Toffee and pretzels.
308-708-1680 for special or custom orders.

Wild Arizona Gardens
Kathleen will NOT be at the market this week.
Wild Arizona Garden will have pink oyster mushrooms this week. The bread selection will include na’an, green chili and cheddar bread, 5 seed bread, honey oat bread and rye bread. Also on the menu will be apple pie and strawberry rhubarb crisp. If you would like to have some held for you, please text 520-508-2494.

Personal Health & Household Vendors

Ancestral Herbals (Arizona Soap Company)
www.ArizonaSoapCompany.com
Hand made soap, lotion, balm, muscle rub, etc.
For more information please visit one of their links: Website, Facebook

Chloe’s Creations
Handmade soap.

Desert Oasis Soap
Home made Soaps
For more information please visit one of their links:Website, Facebook
desertoasissoap@outlook.com
520-822-5330
desertoasissoaps.com

Greywood Soap Company
Gabrielle and Jaimie will be back in October.
Handmade soaps.

Nature’s Premium Skin Care
Aloe Vera miracle cream

Prepared Foods & Beverage Vendors

Ascendare-Bean to Bar Chocolate
Handcrafted chocolate

Big Woody’s
Hot Dogs, Mac & Cheese, BBQ, and Pulled Pork
For more information & their menu please visit one of their links: Facebook

Bombshell Sweets
Variety of cotton candy

Café Cultiva
Fresh Coffee and Hot Beverages
For more information please visit one of their links: Website, Facebook
774-316-2328

Cliff’s Salsa
Pickles, and jalapenos and salsa

Esperanza
Pre-order tamales by calling 520-954-7782
New: Pasties
Fresh made Tortillas, Tamales, Baked Goods
For more information please visit one of their links: Website, Facebook
Esperanza will ship orders.

Crazy Coyote Concessions
Kettle Corn and Smoothies
For more information please visit one of their links: Facebook
734-430-1996

Mi Burrito
Burritos from the grill with fresh salsa for lunch.

Lazy KJ Ranch
Locally Grown Organic Pork for lunch specials.
For more information please visit one of their links: Facebook

Lasagna and More
Complete line of Take-n-Bakes, sauces, Chef Burritos, SW Spice Blend
For more information please visit one of their links: Website, Facebook

Mulcogi

Spices and herb mixes.

Queen Ceviche

Fresh Made Salsa, Ceviche, Hand Sanitizer, and  hibiscus syrup.
For more information please visit one of their links: Facebook
520-904-4715

Sippin
Specialty soda drinks

Zumi Juice
Come quench your thirst with a delicious, fresh, raw, cold juice made to order at our bright orange tent.  All of our juices are made from fruit to cup with no additives, just pure goodness.  Fresh Limeade is always served.

Pet Food & Product Vendors

Maggie’s Dog Treats & Accessories
All Natural Pet Snacks and Treats
For more information please visit one of their links:
480-488-1053
ziabischoff@gmail.com

Services

Hone Ranger

Scott wants to let you know: “I’m back in a replacement vehicle with new equipment for onsite sharpening on most items and I wish to thank all those who helped, and some that still are, with my rebuild!
I am indebted to the wonderful patrons at the market, and the market itself for the opportunity to be involved w/ all of it.

Lindsay
Handmade fitted masks.
520-546-1058
meyerwill@cox.net

In Stitches
Variety of face masks,  fabric multi-use bowls and bags.

 
Artisan Vendors (are back)

Greenstone Pottery & Crafts
Hand Made Pottery, Jewelry, & Crafts
For more information please visit one of their links: Facebook
520-537-4859
courage.4life4u@gmail.com
530-539-4859
greenstone.collection@gmail.com

Bernie & Bill Medley
Paintings, Custom Frames and Woodwork
Every 1st and 3rd Thursday of the month.
For more information please visit one of their links:

Promise Farm LLC & Ash’s Amber
Ashley comes every 1st and 3rd Thursday.
Baltic Amber jewelry
Chicken eggs and small plants.

Inner G Cells
Handmade orgonite item (includes jewelry) 

Sierra Vista Gems
Gary and Sheri will be back next week.
New batch of blue oak and mesquite pens.
Cheri’s front license plates.

Artisan Vendors (once a month)

Banner Trading & Sporting Goods

Handcrafted jewelry and cut antlers for dog chews

Doug Merrill

Handmade wooden boxes, tables, coat racks, benches, and wind chimes

Jim Williams Woodworks

Checkerboards and many new lazy Susans,  one of a kind, all sizes of cutting boards, pens, pencils, fountain pens!  Key rings, toaster tongs, oven rack pulls.  By a special request, I have started making urns and jewelry boxes.

520-393-6608
weloveaz2@gmail.com

Rita Obenauf’s Windchimes
Every 1st Thursday when the weather cools again.
Up-cycle bottle wind chimes
909-957-0368
Insta-gram Lifeabove100

Sue’s Closet
Sue will be at the market on the first Thursday.
Tie-dye and painted clothing (hats, silk scarves, shawls, blouses)

Thunder Mountain Alpaca Ranch
Alpaca boutique of Unique Hand Made Gifts
For more information please visit one of their links: Website, Facebook
520-249-0362

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