Sierra Vista Farmers Market Vendor Update for 9-23-2021 – –

Update:

For this market (Sept 23) due to the city events in the park we will set up in the grass south of the parking lot. Please be patient and mindful while entering and exiting the market.

The Sierra Vista Area Garden Club will host their fall garden plant sale this Thursday. Come stop by and see what they have growing.

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) 22 September 2021

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

Ah, wake up and smell the aroma. There’s nothing like the scent of coffee in the morning to perk up your mind and get the blood flowing. Variety may be the spice of life but coffee is the harbinger of inspiration.

Let’s talk about the good, the bad, and the ugly of the second-most traded commodity in the world.

Hugh Jackman is quoted as saying, “To me, the smell of fresh-made coffee is one of the greatest inventions”. Instead of being invented, legend has it that coffee may have been discovered by ‘excited goats.’ The legend has it that a goat herder by the name of Kaldi, in the ninth century Abyssinia, now Ethiopia, discovered his goats energized and invigorated behavior after eating some berries from a tree. He watched anxiously as the goats ate the leaves and berries wondering if they would die from the poison. His father would kill him! The goats didn’t want to leave but finally they did and amazingly they didn’t die. The next day the goats couldn’t wait to get back to the tree and this time Kaldi decided to try some himself. He tried the leaves but they were bitter, but brought a slow tingle that moved down his throat to his gut and then throughout his body. It was time to try the berries. They were mildly sweet, and the seeds that popped out were covered with a thick, tasty mucilage. Finally, he chewed the seeds themselves. And popped another berry in his mouth.

He told the local abbot and the abbot threw the berries into the hearth fire. The fire brought out the aroma we all know as coffee. He raked the berries from the embers, ground them up and dropped them into hot boiling water. So was made the first cup of coffee. Who knows he may even have sat back in his chair with a big cigar and read the morning paper while sucking down the delicious flavored elixir he had concocted?

It may be legend but it probably describes how bunn (coffee) was first used by being chewed. The inventive Ethiopians quickly graduated to more palatable ways of getting their morning coffee fix. They brewed the leaves and berries in boiling water as a weak tea. They ground the beans and mixed them with animal fat for a quick-energy snack. They even made a wine out of the fermented pulp. Eventually, probably around the sixteenth century, someone roasted the beans, ground them, and made an infusion. Ah! Coffee as we know it for the very first time.

Legend or not, what we do know however is that the coffee plant originated from a plateau in a region of Ethiopia coincidently known as Kaffa. I wonder which name came first, coffee or Kaffa. Kind of takes us back to the old -which came first, the egg or the chicken- memory.

From Ethiopia the Arabs spread coffee across the Red Sea to Yemen. Cultivated the plant on plantations. The fact that Muslim religion forbids alcohol consumption, provided the big lift for the growth of coffee throughout Turkey and the rest of the Ottoman Empire. Coffee became the Arabian “wine”. It was called “Kahve”, literally “wine of Arabia.”

Abū Bakr Muḥammad ibn Zakariyyāʾ al-Rāzī, a Persian physician and philosopher, known as Rhazes (850 to 922 AD), was the first person to write about coffee saying, “It is a drink that is good for those with hot nature, but it decrease (sic) the libido.” Coffee was used as medicine in the time of Al-Razi.
The conquests of the Ottoman Empire in the Arabian Peninsula in the 16^th century brought coffee to entirely new places, for new reasons. The Turks occupied Yemen in 1536 and the coffee quickly became an important export. Through the port of Mocha, the beans traveled to Egypt and then via French and Venetian traders made its way to Europe.

The Turks jealously guarded their monopoly over the trees’ cultivation in Yemen. No fertile berries were allowed to leave the country unless they first had been steeped in boiling water or partially roasted to prevent germination. This was however overcome when a Moslem pilgrim named Baba Budan smuggled seven seeds out by taping them to his stomach and successfully cultivated them in southern India, in the mountains of Mysore. In 1616 the Dutch, who dominated the world’s shipping trade, began growing coffee in Ceylon in 1658 and by 1699 the production of the Dutch East Indies determined the price of coffee in the world market.

Coffee and coffeehouses reached Germany in the 1670s through the work of Venetian merchants and the coffee rage drenched England, beginning at Oxford University in 1650. Coffee’s diffusion throughout Europe went at a breakneck pace. Venice’s first coffee house (“bottega del caffe`”) opened in 1645, England’s in 1650, France’s in 1672, and on to the New World, a Boston outpost in 1676.

It was in Boston’s Green Dragon, a coffeehouse/tavern from 1697 to 1832 that over coffee and other brews, John Adams, James Otis, and Paul Revere met to foment rebellion, prompting Daniel Webster to call it “the headquarters of the Revolution”.

The New World’s tropical regions revealed themselves as ideal for cultivation, and coffee plantations spread throughout Central and South America. Central America’s first coffee harvest occurred in 1726. Today, Brazil reigns as the world’s biggest producer, claiming no fewer than 10 billion coffee plants.

While America may be one the world’s largest consumer of coffee, climate-wise, most of the United States doesn’t offer favorable growing conditions for coffee. Coffee is grown mostly in Hawaii with a small percentage in Puerto Rico and some small experimental coffee farms in California under the umbrella of a company by the name of Frinj in the San Diego area.

The invention of the espresso machine in 1901 by Italian Luigi Bezzera changed coffee forever. In 1903 a German coffee importer, Ludwig Roselius and his assistant Karl Wimmer, discovered how to remove caffeine from the beans without wrecking the flavor. The machine however had its problem making a good cup of espresso so Desiderio Pavoni built a new machine in 1905 and developed the method of how to brew espresso that is still the gold standard in coffee brewing to this day, brew at 195 degrees and 9 BAR pressure.

Other names in the history of coffee that are of import include, James Folger stayed in wild San Francisco, founding the J.A. Folger Coffee Company in 1860, John Arbuckle who from his factory in New York, the “Arbuckle Ariosa” became the first mass produced coffee sold all over the country, and 1886 Joel Cheek named his new coffee blend “Maxwell House” after the ritzy hotel, where seven presidents have stayed, that serves it in Nashville, Tennessee. None other than Theodore “Teddy” Roosevelt coined the phrase for Maxwell House’s coffee slogan “Good to the Last Drop”.

Of more recent import are Alfred Peet, a Dutch-American credited as the grandfather of the specialty coffee industry, who opened Peet’s Coffee in Berkeley, California in 1966. Interestingly, three of his proteges Jerry Baldwin, an English teacher; Zev Siegl, a history teacher;and Gordon Bowker, a writer, went on later to open the first Starbucks in Seattle, Washington.

All cups of coffee can be made from the original espresso, maligned as a dark, bitter to burnt-flavored roast of coffee, but in fact, espresso is not a roast at all; it is a method of preparing coffee. By the way espresso is much more popular in Europe than in the USA. Espresso can be broken down into the various selections of coffee as the following describes.

A “short shot”, considered absolutely perfect, of espresso is the first ¾-ounce of espresso in an extraction. Make it a full ounce and you have a “single shot.” Add another half ounce of the extraction and you get a “long shot.” There is also a “double shot” that has two ounces of espresso.

Now you can move into the rest of the pack, “Espresso Macchiato” is simply a shot of espresso with a layer of foamed milk. The “Espresso con Panna” is a shot of espresso with a layer of whipped cream. “Café Breve” is a shot of espresso with steamed half and half. A “Cappuccino” is a shot of espresso with steamed, wet milk. “Café Latte” is a shot of espresso mixed with 6 to 8 ounces of steamed milk.

Café Americano, the coffee we all love, is just a one ounce shot of espresso with 6-8 ounces of hot water. So now the good, the bad, and the ugly:

It’s interesting to remember all the bad things that were said about coffee when I was growing up. In fact, a lot of things were considered bad for you like fat. So instead of fat we could glut on sugar, refined carbs, and processed foods. Eggs were a no-no because of dietary cholesterol. Oils were bad, but Olestra was okay. Butter was bad but margarine was good. Even milk was looked down upon due to its supposed bringer of cellulitis. Nuts were bad because their contained too much fat. Fruit juice had too much sugar. Avocados are frowned upon by some as the adds perpetuate even though avocados are packed with 20 vitamins and minerals and are one of the best foods for a healthy heart. The one I like the most is “coffee will stunt your growth.” Just think about that one for a minute. Isn’t coffee more of an adult drink than a kids drink? I don’t see a rush for kids to drink coffee on a daily basis. So, what is the problem? By the time kids start drinking coffee as an adult their growth has already fizzled out. Research shows that most girls reach their adult height by 15 to 17 years old and boys are close behind.

The problem with coffee is of course, is that the “energizing and invigorating effects” discovered centuries ago, comes from that alkaloid well known today as caffeine. I think we should be more worried about soda stunting a kid’s growth than coffee.

It seems after all that coffee isn’t the bad guy it was made out to be. It is loaded with high levels of antioxidants and beneficial nutrients. Caffeine blocks the inhibitory neurotransmitter adenosine allowing higher levels of neurotransmitters like norepinephrine and dopamine increases, leading to enhanced firing of neurons. Research shows that coffee improves some of our brain functions, including memory, mood, vigilance, energy levels, reaction times, and general mental function. Additionally, coffee may lower your risk of type 2 diabetes, may protect you from Alzheimer’s disease and dementia, can drastically improve physical performance, may protect your liver, can fight depression and make you happier, may lower risk of certain types of cancer, doesn’t cause heart disease and may lower stroke risk, may help you live longer, and is biggest source of antioxidants in the western diet.

Regular coffee drinkers are 80 percent less likely to develop Parkinson’s disease. Two cups a day gives you a 20 percent less risk of colon cancer, causes an 80 percent drop in cirrhosis and prevents gallstone development by 50 percent.

All in all, not bad for an unhealthy, drink if I do say. Of course, as with all things, moderation is the key. Too much of a good thing is not healthy and in fact, coffee has caused death in its past.

Luckily you would have to drink a lot of coffee. Most of the deaths have been caused by the death by caffeine pills and caffeine loaded energy drinks.

Go no further than Café Cultiva, right here at our market to get your daily buzz from her certified organic freshly roasted coffee beans from Fair-Trade Organic, Direct-Trade Organic, or Rain Forest Alliance countries.

Café Cultiva started here at the market about five years ago as a way to supplement the income of Jessica and Jesse, her pastor husband, in pursuing his bi-vocational mission in the border town, Naco, just south of here.

Her specialty is in the roasting and selling of her coffee beans. The beans are sold by the half pound or full pound bag from her selection of beans covering the globe from her light roast beans out of El Salvador or Papua New Guinea, or her medium roast beans from Guatemala, which incidentally, she uses to make the coffee selections for her drinks, to her dark roasted beans out of Mexico, just to name a few.

She prides herself on using the freshest and cleanest green coffee beans for her roasting process, which amazingly enough is a relatively short time process. She says she can roast about five pounds of beans in about 20 minutes. The menu consists of espresso, cappuccino, latte, mocha, and americano, all made from the espresso machine in her trailer. Stop by for a cup and a pound to go.

Update:  Salvation Army & NAMI will have informational booths at the market this week.

The National Alliance on Mental Illness Southeastern Arizona (NAMI SEAZ) will be at the market this Thursday, with information about the free mental health services they provide in our community. They will also have info about their upcoming Sky Island Tour Bicycle Ride on October 2. This fun event offers rides choices of 5, 20, 30, 44, and 62 miles, and benefits NAMI SEAZ. Visit skyislandtour.com for more info.

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: Ken Cantrell

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 –
Phillip will NOT be at the market this week.
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), and Okra.

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 soon.
(520-234-3254), email (justapinchllc@yahoo.com),

Ruth’s Garden

Fall is definitely here! The last of the apples and white peaches are being picked ready for Thursday. The tomatoes are continuing to ripen. We have a large amount of large cherry tomatoes which can be made into tomato sauce, pizza sauce or spaghetti sauce. Mixed with fresh herbs I freeze containers of sauce ready for use during the winter. Sold by the pd a variety of colors can be a great nutritional advantage.

Fresh herbs will also be available. RECYCLE with us egg cartons, plastic containers (small). at Ruth’s Hens and Garden

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 –

Ralph and the children will NOT be at the market this week.
“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

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 and 3rd 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
Shelly will NOT be at the market this week.
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
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
Travis will NOT be at the market this week.
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:

Inner G Cells
Handmade orgonite item (includes jewelry) 

Sierra Vista Gems
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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