Sierra Vista Farmers Market Vendor Update for 10-21-2021 – –

 Tomorrow is the mesquite Milling – October 21, 2021.

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

By Uncle Ralph (Ralph Wildermuth) 20 October 2021

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

“The life and soul of a place, all of our experiences there, depend not simply on the physical environment, but on the patterns of events which we experience there…. It is the people around us, and the most common ways we have of meeting them, of being with them, it is, in short, the ways of being which exist in our world, that make it possible for us to be alive.”

—Christopher Alexander, The Timeless Way

Have you ever wondered why you come to the Farmers’ Market every Thursday? I would like to talk about why you should be coming to the farmers’ market in a short series of articles over the next few weeks.

We have become slaves to the corporations that provide the food that we put on our tables. The first farmers markets were plentiful with fresh fruits, vegetables, and grains. Animals were brought to the market alive for the people to take home and butcher to have fresh meat on the table. Somewhere over the course of countless years, corporations have taken over the potential of seeds and wary be the small farmer that wants to plant seeds without permission. Most Americans buy their groceries in huge depopulated megastores with automatic misters and self-service checkout lines. We view the world around us through modern devices such as televisions, computers, and cell phones. “Fresh” foods are scarce when compared to the rows and rows of processed foods that fill the stores shelves. Some of the food that populates the shelves is too often not even quite food. The end of World War II and the baby boom that followed it, brought on a rise of a different kind of processing. Refined sugars, additives, dyes, preservatives, and a vocabulary of unpronounceable ingredients became the foundation of the American diet. Today, over 60% of what we eat consists of processed foods. We have even forgone meaningful communication for an alternate form that is not really communication.

It is interesting that even in this time of virtual reality, cloaked in screen-mediated communication, shopping in air-conditioned megastore isolation, somewhere groups of people gather, out in the weather, to experience local community with their neighbors, strangers, and their local farmers. Farmers’ markets are where these neighbors can meet face to face, with the knowledge of confirmation and responsibility that this kind of contact implies.

As a people, we need this kind of contact to sate the hunger not calculated in the FDA’s recommended daily allowance tables. These gatherings feed us deeply with a need to explore community. The last few years have brought out the desire for a sense of authenticity and locality that is not found in the high-tech supermarket experience. We relish buying fresh potatoes and produce with the traces of dirt still on them from a farmer wearing the same dirt on his boots. This emotional sustenance is not found in the latest nutritional pyramid.

At a farmers’ market we get the opportunity to feel an individual experience generated through a cooperative experience that plays out on a human scale. This place is where different classes of races, neighborhoods, religions, and backgrounds can meet and exchange not only food, but language, music, recipes, news, information, and ideas. Farmers’ markets bring the past traditions together with our current lifestyles. The farmers have one foot in the agricultural methods of the past along with the know-how of centuries past and the other foot in many of the best innovations of recent times. The experience for the customer is just as savvy because their interest in what they eat and where it comes from is keen. The relationship between farmer and customer is a one-on-one sale.

We have to keep in mind that the United States transformed from a rural country to a vastly more urban one during the twentieth century. In the early 1900s about a third of the population lived on farms. By 2000 that number had dwindled down to only one percent working in agriculture, fishing, forestry, and hunting combined.

As a result, the farmers market gave way to near oblivion around the 1960s due to corporate farming and global food market experiments. In 1970 the tide turned as the number of people producing food for sale at farmers’ markets started to increase. Farmers’ markets grew to more than 3,700 farmers’ markets in 2004 growing by nearly 50 percent during the previous ten years. And some 19,000 growers sold their produce only at farmers’ markets.

We have come a long way since the first farmers’ market opened in 1634 in Boston Massachusetts by order of then Governor John Winthrop. It began as an open-air market until 1662 when a building was added to the site. Hartford opened its market in 1641 and New York had two markets before 1686 and five more by 1731. In 1693 Philadelphia saw the opening of the farmers’ market on High Street later to be known as Market Street. As the population moved westward New Orleans opened the French Market in 1779 and Cincinnati opened its first market in 1801.

As with all good things, innovation has a habit of changing the way we live. While markets boomed in the 1800s, economic and cultural changes were about to bring a demise in farmers’ markets. As cities grew the farms were pushed further from the town centers. Farmers began shipping their produce in by rail to stores in town. By 1850 Hartford and Philadelphia ceased their farmers’ markets. Some farmers sought to open their own storefronts while some farmers resorted to selling to these storefronts. By 1900 the farmers’ markets in about half of the cities in America were shutdown.

Mass production and distribution made food more available, however, freshness and taste were trumped by availability, price, and shipping hardiness. Cheaper was always considered better. As a consequence, more small farms failed. This has been the single biggest change in food over the last 50 years. The conversion of America’ small and medium sized farms into massive industrial factories designed to raise, contain, and slaughter animals as efficiently and inexpensively as possible. By 1962 the food industry consolidated into six corporations which accounted for 46 percent of the total retail food and beverage sales in the United States. Today, roughly 94% of all animals raised for human consumption spend their lives on massive factory farms.

Into this food quagmire of the 1960 and 1970s, the nascent natural products industry had its beginnings. By 1985 the food business was making $290 billion dollars, but natural foods accounted for only $2.7 billion of that total. Fast forward to 2013 and the natural food business topped $109 billion with an annual growth in sales growing 10 to 12 percent annually as compared to only a 3.4 percent growth for conventional groceries.

Between 1994 to 2008 is when farmers’ markets hit their stride. During that period of time the number of farmers’ markets expanded by over 300%. From just shy of 2,000 in 1994 to the currently FDA registered farmers’ markets of 8,600.

Fear is always a determining factor in anything. Take for instance the first “Farm Aid” concert held in September of 1985. The concert sounded the alarm that America’s burgeoning factory farms were forcing the loss of 32,000 family farms each year. Tacked on to that in 1989 when 60 Minutes aired a special, announcing that Alar, a growth regulator sprayed on fruits and vegetables, was “the most potent cancer-causing agent in the food supply today.” The demand for organic produce exploded.

As the pendulum swings back toward real foods instead of lab created processed foods, ancient is becoming the new “New.” Remember all the things that the FDA and others told you were bad for you, well, research is suggesting they’re actually good for you, like eggs, potatoes, and coconut are enjoying a homecoming. Even butter is back. A few years back in 2013, even the New York Times mentioned that “People today want minimally processed, simple food made from whole-food ingredients, …. Our food future looks a lot like our past.”

Today in most cities across America farmers’ market and grocery stores share the landscape together. Some are small and others are large, in fact the largest farmers’ market in the world is located in Tokyo, Japan and boasts over 1,700 booths.

Next week we’ll dive into the benefits of buying at our local Farmers’ Market. See you then!

As always, many of the market vendors accept WIC Farmers Markets & Senior Farmers Markets Vouchers (expire on November 15, 2021) 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: Willie Delarosa

 This week’s special: Joe Micelli

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

 Mark your calendars for the mesquite Milling on October 21, 2021.

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. Beefsteak tomatoes & cherry tomatoes. Gala and Pixie crunch apples and pears (Asian & Bartlett), and pomegranates.

Beatty’s Orchard – – Vendor Grown –

Ida red apples, Chieftain, and Bert’s Special apples this week!
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 will be back soon.
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),

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
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 and 3rd Thursday)
Granola, cookies, muffins (all vegan)
Desert Bloom Photography &  Ray’s Leatherworks 520-368-2454

Sweet Arizona
Roger will NOT be at the market.
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
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

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
Zia will NOT be at the market this week.
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
Lindsay will NOT be at the market this week.
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:

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.

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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