Sierra Vista Farmers Market Vendor Update for 8-12-2021 – –

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) 12 August 2021

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

The idea of “organic” farming is ancient. Farming began when the first hunter-gather chased birds or wild animals away from the plot of land they intended to harvest one day. People just like all organisms compete with each other to eat what is available regardless of who planted or found it. The chance of a person beating the odds and giving desirable plants what they need to thrive while avoiding or fighting off everything else that wants to eat them – animals, birds, insects, and plant diseases – is probably better than the rest of the critters trying to take your food, but not by much.

Farmers by nature, try to find the best and cheapest way to do this, but until the last few hundred years they had to make do with what they had available, basically all organic methods. There were no artificially created pesticides, fungicides, or fertilizers until the early 1800s.

At this point ins time farming had two pathways, the old traditional (organic) pathway and a new non-traditional pathway. The introduction of chemistry to European farmers was not the only factor that guided farming toward the new pathway. When all you had was a horse and buggy, you were limited in what you could do with the crops you grew, you stayed pretty much local.

The introduction of new improved transport systems as well the new inventions in farming equipment raised the bar and allowed the farmers to produce more and ship it to better selling locations. Of course, with good there always comes the bad from the same inventions. Increasing their income also allowed them to buy the latest and greatest such as nitrogen-rich bat guano and potassium- and phosphorus-rich rock dusts that would help them produce more abundant yields. This combination of increased movement of goods in both directions and using newfangled machinery also tremendously raised the demand for products that would fight off the increased diseases and other pests that the new fertilizers brought with them. Science to the rescue, …let’s use pesticides and fungicides.

By the early 1800s Sulfur or a sulfur-lime combination appeared, a reasonably safe chemical for both the environment and the farmer. The late 1800s brought the next phase in copper sulfate which was even better than sulfur. It was a different story, though, for the first insecticides that came into gardening use in the mid to late 1860s. These chemicals were made from toxic compounds (poisons) that sickened or killed almost everything that ate or came into contact with them, including beneficial insects, pollinators, animals, and humans.

Fortunately, these chemicals were very costly and had to be imported from Europe, so most farms in the U.S. and the foods they produced were “organic” through the 1920’s.

By the end of World War II, the chemical manufacturing industry no longer needed to make chemicals for weapons and turned the by-products into other purpose use. One of them was nerve agents. I know, my thoughts exactly. But even though the concept of nerve agents was to kill by disrupting the normal activity of nerves, insects are just far enough removed from us humans and other animals that the chemicals could be used effectively against insects. These nerve agents also had little immediate effect on humans at low doses. We still use them today, unfortunately in the form of carbamates and organophosphates. But as time bears out, some of these agents are not as benign as researchers and marketers would have us believe. Think DDT that doesn’t show up for years or even generations. This is one of those times when the solution is worse than the problem.

Incidentally, many of the insects killed were not at all harmful, but the farmer was of the mindset, bolstered by marketing, that farms should be insect free.

Remember without bees and other pollinators there will be no fruits.

The 1950s through 1970s brought us massive plant breeding programs to create great new varieties that increased production. This however, was a double-edged sword. It helped feed a rapidly growing population while reducing the need for so many farms, the result of which we are experiencing today with product versus demand, particularly healthy fresh farm-grown, local produce.

The other problem with this massive breeding effort is that these high yield varieties require massive amounts of synthetic nitrogen fertilizers and pesticides to perform well, causing a vicious loop between farmer and their chemical dealers. The overuse of these chemicals had a detrimental effect on the soil.

But all was not lost as organic visionaries in the 1930s lurked in the background, considering these artificially created problems and pointed out, rightfully so, that loss of organic matter in the soil was the foundation of the problem. People like Sir Albert Howard, a U.K. researcher working in India, and J.I. Rodale (“Mr. Organic”) in the US pointed out that farmers needed to return to the “old fashioned” practices of farming. The soil was being overused therefore becoming less capable of functioning. Farmers needed to start applying manure, growing cover crops, and rotating crops if they wanted things to work. J.I. Rodale even moved from New York City to rural Pennsylvania in the late 1930s so that he could get more involved in experimenting with the “new” techniques of composting and organic farming. He was so moved with the idea that in 1947 he founded the Soil and Health Foundation, today known as the Rodale Institute, a nonprofit dedicated to growing the organic movement through rigorous research, farmer training, and consumer education.

You might wonder why farming didn’t jump on the organic bandwagon with so much support from both sides of the big pond. Money, laziness, and time are the answers. Manmade chemicals were cheap to buy, easy to use, and produced fast results. Traditional methods used in organic farming were considered slow, messy, unscientific, and “backward.”

Organic farming did pick up slowly though, as more people began to realize how manmade chemicals persisted in the environment for many years, while becoming more concentrated in the food chain that we put on our tables. The realization dawned that these chemicals, through constant build-up, sicken wildlife and humans.

As the years passed from the 1960’s through the 1980’s, more and more people became involved with organic gardening. By the 1990’s the organic movement was quickly picking up the pace. Skip ahead to today and you can see how consumer demand, by way of where they spend their dollars, has spoken and in most grocery stores you will find more and more organic choices available. That is great news for a farmer wanting to sell their “organically grown” produce, eggs, and meats at a farmers’ market.

Most produce vendors at a farmers’ market, ours included, grow their crops using organic practices. That means by USDA specifications, farmers must use methods that “integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.” To be able to label your product as organic, by USDA guidelines, means that the food or other agricultural product is certified to have been produced through approved methods.

Therein is the rub. To get certified costs money (anywhere from a few hundred to many thousands of dollars), constant inspections, maintaining records, and a lot of extra time and paperwork. Basically, you can do all the requirements set forth to be organic in the practices you use in your farming, but you can’t claim to be organic unless you get certified.

Let me tell you that traditional (think organic) farming is a lot cheaper than, buying all those expensive pesticides, fungicides and fertilizers. The tradeoff is that it requires more work to get it done.

All of the growers here at our Farmers’ Market use organic practices and just because they can’t use the label doesn’t mean that the produce isn’t organic. My hat is off to each and every one of them.

But today I would like to introduce you to Mark and Jessica of Horton’s Farm. Like most of the farms here at the Market, the Horton farm is a family affair. Mark and Jessica get help from their daughter Cierra and their two sons Hunter and Bryson. The farm is just down yonder a way, in Hereford. They practice organic farming like all the others. In fact, if you go to their webpage on “How We Grow” you’ll notice the first sentence says,” … growing natural chemical free food is our priority. We only use natural fertilizers and amendments such as compost, manure, bone meal, wood ash, and peat moss.”

The Horton Farm was planted about 10 years ago as a garden for the family and morphed into a farm. For the first seven years they maintained a roadside stand out of the back of a car at the corner of Ramsey and Moson Rd. Advertising consisted of carboard signs and they eventually moved here to the Market about three years ago now. They pride themselves in growing all naturally with organic practices.

They grow both summer and winter crops including onions, garlic, eggplant, tomatoes, a few varieties of squash, cucumbers, beets, turnips, radishes, lettuce, zucchini, spinach, bell peppers, a variety of other peppers like Anaheim, poblano, and jalapeno, green beans, and a few herbs such as dill, thyme, and oregano. They also have arugula, tatsoi, red Russian kale, cauliflower, maybe okra if it works out and some winter squashes like, butternut and Seville. Pumpkins are coming just in time for Halloween, too. Unfortunately, they have no fruits to share this year, hoping for next year. They also have fresh eggs.

Stop by and give them a shout out and pick up some farm fresh “organic” produce. And while you are at it, check out their website and Facebook page. http://www.hortonsfarm.net/and https://www.facebook.com/HortonsFamilyFarm/.

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: Joe Micelli

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 –
Brown Turkey figs, onions- Red, white, and yellow. Cucumbers (Armenian, suyo, and lemon), beets, and turnips. Gala apples and pears (Asian & Bartlett), Peaches and Okra.
New this week Gala 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 –

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 –
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

Ruth and Ray will be back with a load of plants and soil. Fresh Garden Produce and Eggs and Flowers. Come visit and find fresh veggies to your liking.

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 – –

Dennis will NOT be at the market this week.

– 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
Shelly is back!
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

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
Kendra will NOT be at the market this week.
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
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
Paul will NOT be at the market this week.
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

 
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

Inner G Cells
Handmade orgonite item (includes jewelry)

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)

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