Sierra Vista Farmers Market Vendor Update for 1-6-2022 – –

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

By Uncle Ralph (Ralph Wildermuth) 6 January 2022
The Farmers’ Market will be open from 10:00 AM to 2:00 PM.

Midnight of the 31^st of December ushered in the new year of 2022. Like millions of people around the world, I watched the glittering geodesic ball suspended above Times Square in New York City drop at the stroke of midnight, with a cup of wine in my hand counting down the seconds. The past year raced through my mind and brought thoughts of how I was going to approach the new year through my annual resolutions.

Now I haven’t been around as long as the tradition itself. It is said that the ancient Babylonians of about 4,000 years ago were the first people to make New Year’s resolutions. Of course, we have to remember that back in those days the new year started in mid-March with the celebration of the 12-day religious festival known as Akitu. The celebration coincided with the planting of the crops for the coming year. Their resolutions were in the form of crowning a new king, reaffirming loyalty to an old king, or promising the gods to pay their debts and return any objects they had borrowed. If the people kept these forerunner resolutions, their (pagan) gods would bestow favor on them for the coming year. The opposite of course would cause the people to fall out of the gods’ favor—a place no one wanted to be.

The Romans also made resolutions of sorts after Julius Caesar formulated the Julian calendar and establishing January 1 as the beginning of the new year circa 46 B.C. January, named for the god Janus, a two-faced god, who could look backward into the past year and also into the future. Thusly, the Romans offered sacrifices to the deity and made promises of good conduct for the coming year.

For Christians, the first day of the new year became the traditional occasion for thinking about one’s past mistakes and resolving to do and be better in the future. A diary entry by a Scottish writer by the name of Anne Halkett in 1671, contained several pledges such as “I will not offend anymore”. These pledges were written on January 2nd on a page titled “Resolutions”. By 1802, the tradition of making and then failing to keep them was common enough that people satirized the practice.

A Boston newspaper featured an article using the first recorded phrase of “New Year resolution” in 1813. The article stated, “And yet, I believe there are multitudes of people, accustomed to receive injunctions of new year resolutions, who will sin all the month of December, with a serious determination of beginning the new year with new resolutions and new behaviour (sic), and with the full belief that they shall thus expiate and wipe away all their former faults.”

The tradition began as a religious one when the English clergyman John Wesley, founder of Methodism, created the Covenant Renewal Service, most commonly held on New Year’s Eve or New Year’s Day. The services on New Year’s Eve were often spent praying and making resolutions for the coming year.

Despite this tradition starting in the church, it has morphed into a more secular tradition. Instead of promising God, we try to promise ourselves to focus, purely on self-improvement. The futility of trying to make improvements to our human behavior is shown in that the history of making and breaking New Year’s resolutions continues to this day.

Richard Wiseman, a psychologist and author, discovered that while 52 percent of people were confident, they could stick to their resolution, only a scant 12 percent really did. Keep in mind that we’ve had about 4,000 years of practice to get it right. You might ask, if they are so hard to keep, why do we make them? Maybe as a way to triumph hope over experience by erasing errors of the past. Afterall, New Year’s resolutions are all about hopefulness and it’s always been that way. Maybe the reason we have such a hard time keeping our resolutions is because we make them in secret so that nobody can hold us accountable for failure. Another problem, that research shows, is that resolutions appear to be only for the young nowadays. While the majority of Americans age 45 and younger plan to make a New Year’s resolution, only 28 percent of those 45 and older will vow to make any changes. This disproportionate difference clearly shows experience trumps hope here.

Whatever you decide to promise in your resolution, give yourself time to turn it into reality. While many believe they can change things around in a few weeks, research shows that it may take considerably longer. One study even suggested 66 days as an average. Research shows that 80% of people break their resolutions by the first week of February.

Some of the most common resolutions deal with personal appearance, finances, lifestyle, and family. We worry about weight, exercise, paying off debt, more travel, more free time or more family time. These are all good things to consider, but then I thought about what kind of resolutions farmers make. Well first of all, farmers probably have the same aspirations as anyone else, but I can think of more than what the general public might not have.

I’ll suggest just a few that might be on a farmer’s mind at this time of the year.

• Farmers might want to have more conversations with their consumers about what food choices they make and listen to the reasons they make them. Maybe the farmer can help with adding more food choices that their consumers would rather have. This is sometimes problematic in that some farmers tend to grow what they themselves desire in crops for their own consumption, which may not jibe with what their consumers are looking for. Maybe a compromise can be made to change a crop to something that consumers want most or maybe even add it to the crop selection.
• Farmers might want to look into a part of agriculture that they are not directly involved in. Find a farmer who grows that particular crop and find out more about that crop. You might find that you want to get involved after all.
• It’s no secret that farmers make up a very small part of the population, less than 2% in fact. The problem is that number is getting smaller every day as it creeps closer to 1%. We can help keep that number from getting lower by monitoring what is happening in agricultural legislation. If a bill affecting agriculture crosses your representative’s desk, you need to be their first call. If farmers aren’t connected with the decision makers, they can’t hear how potential legislation could affect them and vote accordingly.
• Get super serious about marketing your farm. In these challenging times, you need to adopt a mentality of survive and advance. Take the necessary steps in your marketing plans to ensure that you survive – one year at a time.
• I’m sure I’m preaching to the choir when I say: Try to cut costs. Many small farmers operate on a shoestring already, so cutting costs is especially difficult.
• Keep following the basics. Bruce Sherrick, professor of agricultural economics at the University of Illinois had six tips a few years ago for the basics, so I’ll list them here:
  1. Manage input costs – keeping good records is key.
  2. Crop insurance decisions are critical. Invest in evaluation of alternatives, not just use of last year’s product.
  3. Marketing matters, so resolve to be intentional about managing inventories and pricing opportunities.
  4. Evaluate new technologies and practices carefully. Many do hold the promise to improve productivity.
  5. Evaluate your financial structure and make appropriate financial decisions.
  6. Enjoy being part of the greatest industry on the planet. Take pride in the fact that we do more with less to provide the most plentiful, safest, and most affordable food in the world, and in the history of the world.

Last, but not least:

• Make time to spend with your family away from the farm. Do something even if it is only for a day. Farming is a wonderful life for the family, but it’s good to get away sometimes.

Another thing to think about, almost as a resolution of sorts, is that just because the days are getting shorter, and temperatures are getting lower, doesn’t mean you have to close down your garden or farm.

Cool weather crops, as a rule, are leafy greens and roots. Leafy greens such as spinach, arugula, chard, parsley, and Asian greens love cooler temperatures and can often handle a little light frost. Lettuce is a little less cold hardy, but it tastes the best when grown in cool weather.

Kale handles the cold extremely well and can survive temperatures far below freezing. Brussels sprouts, cabbage, and broccoli are also good cool weather crops.

Roots such as carrots, turnips, parsnips, and beets can survive freezing temperatures and even tastes better when the plant spends more energy on root growth and builds up sugars for frost protection.

Although many winter season vegetables can survive cold temperatures, a little care needs to be taken to keep the plants warm. Simply putting down mulch or a floating row cover can raise the soil temperature by a few degrees. Building a “cold frame” over your cool weather crops is even more effective.

Remember to make your resolutions achievable and realistic, give them time to nurture and grow, just like your crops. Share your thoughts with your neighbors and the farmers at Our Market when you next see them.

I’ll get more into “cold frames” when I talk to you again soon. Take care!

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/

As always, SNAP vouchers can be used at some of the vendors booths, as well as Double Up tokens for exchange for fruits (Estrada Citrus from Mesa is back) and vegetables. You can use your EBT card at the info booth for SNAP vouchers and Double UP tokens (unlimited amount right now).

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.       The terminal is working again!!!

NOTE: Pick up free Herald Review newspaper at the info booth.

Music Entertainment: Willie Delarosa

Order your onion sets at the information booth for early planting in February!

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–Vendor Grown
Bali will be back during the winter season.
Local produce (mint, basil, cucumbers, spinach, lettuce, bok choy) from Tucson area

Backyard Gardening & Growing  – – Vendor Grown –
Mandarin quats, Onions, Beefsteak tomatoes & cherry tomatoes 9last time), Gala and Pixie crunch apples.
Horton’s multi-colored carrots.

Beatty’s Orchard – – Vendor Grown –

Edith will be back next season.
520-378-2728 or 520-678-9443

Beatriz’ Dates

Dates from Mesa, Arizona

Cazador Ranch

Donna Henricks aka Lettuce Man’s Daughter

Lettuce mix, chard, kale, parsley

Echoing Hope Ranch – – Vendor Grown –
Variety of greens and herbs from their green house.
Kale, radishes, lettuce and more.

Estrada Citrus

Oranges and grapefruit from Mesa, Arizona.

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 in the spring of 2022.
(520-234-3254), email (justapinchllc@yahoo.com)

Nat Hutchins Farm

Local and Asian plant. Seasonal produce. Meyer lemons.

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

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 and Lisa will be back soon.

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 only) 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

Whitecane Sockeye Salmon

Randy will NOT be at the market this week.
Alaskan caught sockeye salmon, king salmon, halibut, ling cod, shrimp, snowcrab, Bairdi crab, Dungenese crab

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

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.

Sweet Arizona
Roger will NOT be at the market this week.
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 be back in January.
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.
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.

Nature’s Premium Skin Care
Aloe Vera miracle cream

Prepared Foods & Beverage Vendors

Ascendare-Bean to Bar Chocolate
Kendra will be at the market on the 1st and 4th Thursday.
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 and new hot cocoa mix and hot cocoa by the cup.

Café Cultiva
Fresh Coffee and Hot Beverages
For more information please visit one of their links: Website, Facebook
774-316-2328

Esperanza
Esperanza will NOT be at the market.
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.
NOTE: Esperanza will retire from our market at the end of 2021.

Crazy Coyote Concessions

Kettle Corn and Smoothies
For more information please visit one of their links: Facebook
520-904-2327
kettlekornaz@gmail.com

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 will Not be at the market this week.
Knife sharpening at the market.

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:

Sierra Vista Gems
Gary and Gerry will be back in the spring.
New batch of blue oak and mesquite pens.
Cheri’s front license plates.

Artisan Vendors (once a month)

Bannuar Trading & Sporting Goods

Handcrafted jewelry and cut antlers for dog chews

Chalia’s Craft (will be back in the spring)

•Crochet earrings

•Crochet & Macramé Plant Hangers

•Crochet bags and baskets

•Wall Decor

•Pillow Shams (seasonal item)

•Throw Blankets (seasonal item)

Shop: chaliascraft.Etsy.com

Instagram: @chalias_craft

Doug Merrill

Handmade wooden boxes, tables, coat racks, benches, and wind chimes.

Jim Williams
Wood works such as Lazy Susans, checker boards, and unique writing utensils

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

New artisans:

Anna’s Gifts
Buena High School artisans
Leta’s Gallery
Vagabond
Crafts by Kate
Godard-wood workings

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