Sierra Vista Farmers Market Vendor Update for 9-2-2021 – –

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) 1 September 2021

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

Did you know that research using pigs may have a potential new way of breathing for humans in critical respiratory crises?

As a small boy, I had decided to become a doctor when I grew up. I even majored in pre-med in college, but life has a way of guiding us in the direction it needs us to go. I never became a doctor, but medicine still fascinates me and I try to keep up on the medical front.

For instance, in the past year or so as we all know, respiratory treatments have been in the news. We have all heard about mechanical ventilators, where a machine pushes oxygen into your lungs through the windpipe. An alternative to this is called extracorporeal membrane oxygenation (ECMO), where the blood is pumped out of the body, reoxygenated, and then pumped back into body through a machine. Both of these methods have several shortfalls such as limited quantity and in the case of the ECMO, along with limited quantity, there is also the possibility of bleeding and blood clots. Now this is where the main topic for today, pigs and such, comes into play.

Did you know that pigs, mice, and rats, have a superpower; they can breathe through their butts. Research shows that pigs can use their intestines to breathe. How did they discover this, you ask? Well, they pumped air through a pig’s anus and then studied the results as the animals were placed in a low oxygen environment. The survival rate increased dramatically.

So far results are promising, so we’ll have to wait and see. On the other hand, let’s talk about what we do know.

Pork is the most consumed meat in the world. As to when the transition from hunting to husbandry began, the topic is still out for debate at the moment, but the fact remains that fossil evidence indicates that the pig dates back 40 million years, but the domestication of pigs started in China around 4900 BC (although some experts claim 7000 to 6000 BC in Western Asia) and were being raised in Europe by 4500 BC. Using ancient DNA analysis researches say that these pigs were introduced to northern Europe by agriculturists. The farmers of the area then started to mix local wild boars into their herds.
On the North American continent, the North American Peccary, the New World counterparts of swine, (think Javelina) fossils are from late sediments dating back 37 million years ago.Jumping forward to a more modern era, Christopher Columbus took eight pigs on his voyage to Cuba in 1493, but Hernando de Soto was considered the true “Father of the American pork industry”. He brought America’s first 13 pigs to Tampa Bay, Florida., in 1539. It is said that the American Indians were so fond of the taste of pork that they were devastating in their attacks on de Soto’s expedition. Even with the onslaught, when de Soto died three years later his herd had expanded to more than 700 pigs. That of course doesn’t take into account how many pigs were eaten by his troops, taken by Indians, or lost to the wilds as now feral pigs. Either way, the pork industry in America had begun. The new colonies saw a rapid spread of pig production, Cortes brought hogs to New Mexico in 1600 while Sir Walter Raleigh brought sows to Jamestown colony in 1607.

By 1660 the pig population of the Pennsylvania Colony numbered in the thousands. With the close of the 1600s, a typical farmer owned four or five pigs, enough for the family and a little extra to sell. The introduction of America Indian corn was chosen as the feed to fatten up hogs for slaughter, setting the standard for late fall pork harvesting.

The westward expansion of the late 1700s took pigs along with them. Cincinnati, known as “Porkopolis” was the home of the first commercially slaughtered pigs. By the mid-1880s, Cincinnati led the nation in pig processing. Pigs were driven to markets by drovers along trails. It is estimated that between 40,000 and 70,000 pigs were driven to market at a pace of 5-8 miles per day. This method of getting pigs to market changed drastically when Swift & Co. introduced the refrigerated railroad car in 1887. This created a revolution in pig farming as large terminal markets developed in Chicago; Kansas City, Mo; St. Joseph, Mo.; and Sioux City, Iowa. Today Iowa is still the top pork producer in the States.

Pork production in the U.S. has an estimated $23.4 billion worth of output per year, with around 26% of the nearly 2.2 million metric tons of pork and pork products exported to other countries. Of the 60,000 U.S. pork producers today, Smithfield Foods, owned by Chinese company WH Group, is the largest.

When it comes to cuisine “We know ribs and chops will always be staples…” said Angie Krieger, vice president of domestic marketing at the National Pork Board, but what are the real favorites out there? I guess I would have to live in North Carolina, North Dakota, Ohio, or Tennessee based on my favorite dishes, Whole Hog Barbecue, Pulled Pork sandwich, Cleveland-Style Barbecue, or Memphis Ribs, respectively. In Arizona the favorite is Pork Chimichangas.

As sandwiches go, the Pulled Pork is my favorite and it has been around for many years. The USDA Agricultural Research Service says that roughly 49% of adults in the U.S. eat a sandwich each day.

As a whole, Barbeque is one of the favorite eating choices in America and has been since over one-hundred years prior to The Civil War. In the early days plantation owners used to fatten up their hogs by releasing them into the woods to graze for months. Festivals and gatherings would be planned around the slaughter of these semi-wild hogs, thus bringing us the traditional Southern BBQ. Over time the southern farmers would take more care to fatten and marble the pigs. These pigs became the exclusive meal source to the south, since these pigs were not exported to the north.

The term “pulled pork” originated from these BBQ gatherings but it does not mean what you think it does. Here’s why. You probably think it means the pork is “pulled apart” or shredded when it is completely done. But it doesn’t.

Remember who was doing the cooking. The plantation owners would throw the party and have their slaves do the cooking. The slaves were typically so hungry that they would “pull the pork” off the coals when the meat was done and could easily be pulled away from the roast.

Sonny’s BBQ, a barbecue restaurant chain founded by Floyd “Sonny” Tillman in Gainesville, Florida in 1968, partnered with the National Pork Board and the National BBQ Association in the United States to declared October 12 as Pulled Pork Day.

Back to finishing the circle as we have two locations here at the Market that sell “pulled pork” sandwiches, Big Woody’s and the Lazy KJ Ranch. I have already previously spot lighted Big Woody’s with his excellent pulled pork sandwich, so today I’d like to introduce you to The Lazy KJ Ranch.

The Lazy KJ Ranch was founded 45 years ago off Highway 80 between Bisbee and Douglas by June Hewitt, Stuart’s mother. The Lazy KJ is a small family ranch that raises their animals right with all home-grown food sources for the animals, containing no artificial foods, no hormones, no antibiotics, and no steroids. Their feed consists of four kinds of sprouts, including wheatgrass. They raise rabbits, chickens, and pigs, but it wasn’t always that way. In the beginning June raised horses, until one day she received a gift of a piglet. She loved the pig and decided to raise pigs along with the horses. As June grew older, she made her son Stuart promise to care for the animals and the ranch in case of her demise. Well, in 2016 June died and Stuart, true to his word, packed up his life in Washington, gave up his 20-year span of raising sled dogs near the Canadian border and moved to southern Arizona to become a rancher.

It didn’t take Stuart very long to realize that the ranch needed a make-over. Stuart had a new mission in life: making his mother’s ranch self-sustaining. He incorporated ideas that he had developed in Washington to make a dog food for his sled dogs that could improve the life of every dog that gets it, where every ingredient is grown or raised right there on the ranch, organically and humanely. He expanded those ideas to produce the feed for the pigs. He developed an organic grass- and veggie-based diet for his pigs, to give them the healthiest lives and to get the best possible flavor in their meat. Although he is working with pigs now, he still has a passion for the dog food that you may find on local shelves someday.

As for the BBQ side of the house Stuart says the ribs are to die for. These incredibly deep rich flavored pork ribs will literally fall off the bone and melt in your mouth. The signature ribs are part of the BBQ food side of the ranch that he began in late 2018 or early 2019, bringing it to our Market here a year later.

The Lazy KJ Ranch menu includes such favorites as BBQ pork, a quesadilla with shredded cheese, slow cooked ranch beans enhanced with the juices from the roasted pork, fabulous ribs, pork sandwiches and doubled stacked nachos made with two layers of chips, BBQ pork, ranch beans and cheese. The main meals are accompanied by sides of chipotle flavored coleslaw, slow cooked ranch beans or for a dollar more you can have homemade smoked potato salad.

Since opening the BBQ, he has traveled to many functions in and around Cochise County including feeding 250 to 300 workers at the building of the wall and several events on Ft. Huachuca. I encourage you to bring your appetite with you and stop by the Lazy KJ Ranch for some of the best pork BBQ this side of the Mississippi. Visit them at  https://www.facebook.com/LazyKJRanch/

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: Willy Delarosa

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.

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

This fall season brings the white peach to market. It is the sweetest of all peaches just right for eating fresh or a fruit salad addition. The tomatoes of different sizes and colors are available in abundance. come and make your selection, remember they add cancer prevention to your diet. Want to make applesauce or an apple dessert. We have 2 different varieties which produce tasty products. Okra, raspberries, beans, and cukes. Come early for the best selection at Ruth’s Hens & 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 –

“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 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
Earl and April will NOT be at the market this week.
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 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)

Julee will NOT be at  the market this week.
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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