Sierra Vista Farmers Market Vendor Update for 7-1-2021 – –

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 (Wildermuth)

When’s the last time you visited the capital city of Moche? Well, don’t feel left out, nobody has for at least the last 13 centuries. Moche was the capital of the Moche culture from around 100 AD (CE for those who prefer) up to 750 AD. Now it is just a coastal city, a little smaller than Sierra Vista, about four miles south-southeast of Trujillo in Peru. It lies in the northern part of Peru about 295 miles north of Lima, the current capital. The Moche culture predates the Incan empire which eventually inhabited most of Peru. The Incans arose around the 13^th century and were the largest empire in the Pre-Columbian Americas centered in the city of Cusco.

The Moche culture was an agricultural society well known for their ceramic pottery and their exquisite metalwork. Another little-known fact is that the Moche marinated seafood, usually bite-size pieces of whitefish (corvina or white sea bass) using a fermented juice made from the local banana passionfruit, however the introduction of citrus fruits brought with Spanish colonists caused the recipe to change. The banana passionfruit was swapped for the lemons and limes introduced by the Spanish. Today this dish is called “ceviche or cebiche” and it is the national dish of Peru.
Beginning about ten years ago or so, Peru became the go-to place for culinary enthusiasts. In fact, the ultimate hallmark of any industry’s excellence is shown by winning the coveted World Travel Award. This award was established in 1993 to reward excellence in many categories across all the key sectors of the tourism and hospitality.

In 2012, they added a category for the World’s Leading Culinary Destination. Since then, Peru has won the award every year except for 2017 which went to its neighbor Argentina.
Not surprisingly, Peru also has two acclamations among the world’s top 50 best restaurants. Both of them are in Lima the capital: Central (ranked 4th) and Maido (ranked 10^th).

Peruvian cuisine is one of the richest and most diverse in the world of culinary delights. It is comprised of 491 different dishes, a Guinness Book record. One of the factors contributing to this diversity is the fact that Peru contains 28 of the world’s 32 different climate structures. Many of the culinary traditions of the ancient Inca and pre-Inca cultures provide the basis for many of the present-day modern dishes. Many races have influenced the food of Peru, from the Spanish and Arabs to the African, French, European, China, Japan, and Italy. Since the 80’s however, Peruvian chefs have leaned toward the “Novo Andina” cuisine of gastronomic creations, utilizing traditional ingredients from all over Peru, of French style dishes.

People having different opinions on food is the spice of life when it comes to cuisine. Even some spirited discussions abound around the origin of conch salad’s cousin; ceviche.

The stories abound. One theory is that ceviche was invented as delicacy for an Incan emperor. The story says the fresh fish was marinated in tombo fruit (probably the same as banana passionfruit by its looks). Once the food had marinated it was then carried by runners (somewhat like bearers of the Olympic torch) up to the citadel high in the Andean city of Cusco.

Another theory is that the Polynesians, the pre-Columbian Peru settlers, brought it across the pacific on wind- driven rafts. But a Modern-day Peruvian food scholar believes it may have come with the Spanish nobility in the 16th Century, when their Moorish slave cooks introduced a dish called Sei-vech, made with either fish or meat marinated in the juice of the Ceuta lemons, which they brought with them from North Africa and planted in the New World.

Take seafood salad, as an example, made by combining raw fish or shellfish marinated in sour fruit juices, add raw onion and hot peppers. That is the gift that ancient Peru donated to the New World cuisine.
In addition to the banana passionfruit the Moche used, prior to the arrival of the Spanish, most people consumed their fish with salt and “aji”. Aji is a spicy sauce made with cilantro (coriander), the local grown ají pepper, onions, and water. Many of the American recipes for Aji Verde use local ingredients found here in America as substitutes such as Jalapenos instead of Aji peppers and cilantro instead of black mint.
This sauce can then be used with just about any Peruvian dish, including ceviche. The Peruvians tend to spell the dish as “cebiche” and it is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians.
A belief among many Peruvians is that ceviche is an aphrodisiac and hangover cure. In Peru ceviche is traditionally consumed with beer. It is so popular in Peru that June 28^th is designated as National Ceviche Day.

In the US, Ceviche is believed to be first found in Florida by way of South Florida’s “New World Cuisine” in the late 1980’s. The cuisine was introduced to showcase Latin American flavors found in the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South American countries.
The styles of ceviche are as diverse as the countries, or even regions in some cases, they are found in. Our southern neighbor, Mexico for instance, serves ceviche as an appetizer with a side of toasted tortillas, almost like a dip or salsa. The ingredients found in their version of ceviche includes: shrimp, cucumbers, tomatoes, onions, jalapeños and/or serrano peppers, limes, fresh cilantro and avocados. The shrimp basically “cook” in the lime juice to make the flavorful ceviche.
If you love shrimp, you are not alone. As a matter of fact, shrimp is the leading seafood eaten by Americans, hands down. We average about 4 pounds per person annually of the stuff every year. I happen to know where you can get some of the best shrimp ceviche this side of the Mexican border. Where else then right here at the Sierra Vista Farmers’ Market.

Let me introduce you to Queen Ceviche herself, Feliz Zaborsky.
At one time she wanted to work in the restaurant business, but her family and friends tried to convince her otherwise. She worked in several restaurants, including the JW Marriot JW Marriott Tucson Starr Pass Resort & Spa, located on the spot where it is said that the Tohono O’odham Indians signed a war treaty with the Apache Indians at a cookout. The treaty was designed to allow the Tohono O’odham to remain in the mountains as their home in exchange for teaching the Apache how to farm.
After working in the business, a while, with a BS degree in Business Administration and Management from Eller, she decided she wanted something of her own; and while working in the restaurant business taught her many things, it was not her own.

So, with her sister, Reina, she decided to start selling salsa at farmers’ markets about 10 years ago now. That got them started as Queen Ceviche doing the farmers’ market circuit with salsa. After a while selling just salsa, they decided that they needed a showcase item to set them apart from everyone else. Since a ceviche recipe had been in the family for a while and liked by all, they introduced their traditional family homemade ceviche to the product line.
As time progressed, they added Cousin Tony’s popular Avocado Salsa made with cheese, then eventually adding their iced lemonade and limeade infused with hibiscus and a seasonal hibiscus and sweet Meyer cranberry lemonade. The hibiscus drinks became so popular that the sisters are now bottling and selling the syrup. Their products can be found in a few establishments around Tucson such as the Crooked Tooth Brewing Company and Moto Sonora Brewing Company. Ceviche plays nice with beer.

They produce their products in a friend’s commercial kitchen in Tucson, using local and organic products. Today their product line includes such great varieties as their signature Fresh Shrimp Ceviche, Cousin Tony’s Avocado Salsa, Spicy Red Salsa (especially “Hot Shot” for those who like a little heat, me included), Chipotle Salsa and Green Chile Pico. Don’t forget to wash it all down with some of their delicious Organic Hibiscus Lemonade.

In my opinion, Queen Ceviche provides the best handmade shrimp ceviche and salsas on this side of the Mexican border. You can find them right here at our Farmers’ Market or in Tucson at the Rincon Valley Farmers Market on Saturdays or the Rillito Farmers Market on Sundays. They also do several events and fests in Southern Arizona. Follow them on Facebook at https://www.facebook.com/Cevichesalsaandmore/

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 be also 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: Rick Hernandez

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.

Backyard Gardening & Growing  – – Vendor Grown –
Onions are available. Red, white, and yellow. Cucumbers (Armenian, suyo, and lemon), beets, and turnips. Apricots, flat peaches, pluots, and Okra.
Fresh Seasonal Fruits & Vegetables
Herb and flower plants.

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 –

Mark and Jessica are back!
Garlic, onions, 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 –
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!

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, & 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..
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

San Ysidro Farm – – Vendor Grown – -,
Jackie will 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 – –

THIS WEEK: We are back, and fully stocked with our beef! We are still out of lamb for the moment, but we will have mutton available in a few weeks.

We are taking orders for quarter, half or whole beef, and for whole mutton. Reserve yours before they are gone!!!

– 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
Nancy and Jim will NOT be at the market  this week.
New: Gluten-free breads.
Delicious truffles and sweet & savory breads.
Home decor items.
coppercanyonind@gmail.com

Ginny’s Eclectic Kitchen
Ginny will Not be at the market this week.
Chocolate molasses cookies, cheesy sourdough, frozen soups.

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
Dona will NOT be at the market this week.
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

Steph’s Sweets Bakery
Stephanie will 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.
Shelly will NOT be at the market for the hot summer months.

Wild Arizona Gardens
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
Hand made soap, lotion, balm, muscle rub, etc.
For more information please visit one of their links: Website, Facebook

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

Nature’s Premium Skin Care
Aloe Vera miracle cream

Prepared Foods & Beverage Vendors

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
Cliff will NOT be at the market this week.
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
Scotty will Not be at the market this week.
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

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 has temporarily lost the ability to sharpen on site, but is still sharpening remotely. Come by the market or call 366-1815.

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

In Stitches
Variety of face masks

 
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

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

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.

Migrant Shelter Workshop Carpentry
Furniture from their introductory carpentry school and bird feeders

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

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

Inner G Cells
Handmade orgonite item (includes jewelry)

Quails Qrafts
Tie-dye clothing (onesies, t-shirts, masks, scrunchies, pants)

Artisan Vendors (soon to return)

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

Blue Oak Builders and Sierra Vista Gems
New batch of bolt action pens made with Mexican blue oak. Cheri has made more of her color changing beads and hand painted front license plates.
520-508-1958

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