Sierra Vista Farmers Market Vendor Update for 6-30-2022 – –

Welcome to the Sierra Vista Farmers Market Update for June 30, 2022

Is Food Safety An Issue In Farmers’ Markets?

By Uncle Ralph (Ralph Wildermuth) 29 June 2022

The Farmers’ Market will be open from 10:00 AM to 2:00 PM.

Those of us that shop at the Sierra Vista Farmers’ Market have all come to know that buying from our Market brings a fresher, and therefore more nutritious, product than at the grocery store. This only stands to reason. At the grocery store, the goods might have been on the shelves for a day or two, in storage before that, on the road before that, in a warehouse before that… well, you get the picture, but at the Farmers’ Market you get what was picked that morning for sale at our Farmers’ Market. There are no warehouses involved and no distance traveled, to speak of. This brings me to the point for today. How safe is the food you eat?

Let’s think about food safety for a moment.

You may have read or heard, a few weeks ago, about the FDA initiating traceback efforts related to fresh organic strawberries associated with outbreaks of hepatitis A in the United States and Canada. These strawberries originated in Baja California in northern Mexico. They were sold in grocery stores branded as FreshKampo and HEB. They were on sale from early March to late April. By the first week in June (it can take up to 50 days to become sick) there were 17 confirmed cases of Hepatitis A virus from these strawberries in the USA, 15 in California and one each in Minnesota and North Dakota. There were also 10 people in Canada, four of them requiring hospitalization.

Between February and June 1 there have been six other food borne illness outbreaks other than the strawberries. Three of the seven cases of food borne illness outbreaks have been closed, the rest are still actively being investigated to find the source. Two have been linked to dry cereal (Lucky Charms), one to powdered infant formula, one to peanut butter and one to a meal replacement drink. The rest are of unknown origin at this point. There is not a month that goes by that doesn’t see at least one or two food safety outbreaks. In fact, the Center for Disease Control typically coordinates between 17 and 36 investigations of foodborne illnesses involving multiple states each week. Currently there are 25 active investigations into Listeria, Salmonella, and E. coli outbreaks.

Where do most of the food borne illness outbreaks come from?

Beef, dairy, fruit and certain types of vegetables are among the most common sources for the four major types of foodborne illness that strike nearly 2 million Americans each year. 80 percent of E. coli illnesses are linked to beef and vegetable row crops, such as leafy vegetables. 77 percent of salmonella infections are associated with seeded vegetables (such as tomatoes), eggs, fruit, chicken, beef, sprouts and pork. 75 percent of campylobacter illnesses are linked with dairy (66 percent) and chicken (8 percent) and 50 percent of listeria infections come from fruit or 31 percent from dairy.

There are several places along the path from farm to table the food we eat can become contaminated. You have the production stage, the growing of the plant or raising of the animal we use as food. Some of the sources for contamination could be the water used, sick animals, or poor soil use.

Once produced the food source needs some sort of processing. This might be washing and sorting or maybe trimming slicing or shredding. The animals have to be slaughtered and then cut and packaged for sale. Again, contaminated water may have been used in the processing steps. During slaughter germs may be introduced.

Once packaged for sale the products need to be distributed to the consumer. Changing of temperatures during this transport and the amount of time it takes can introduce contamination.

If the product is not sold in its natural state, the preparation into the final product can also introduce contamination.

Almost half of all food illness outbreaks in the United States are caused by fresh produce. That largely means greens, lettuces and row-crop vegetables eaten raw. And almost all of these cases come from the commercial side of the food chain.

It doesn’t take much to cause an illness in waiting. As an example, nowadays most grocery stores have misters in the produce section to help keep produce fresher, but is it safer? In January 1990 six Washington area Safeway stores and 10 Super Fresh markets in the Baltimore-Washington region shut off their automatic mist sprayers in the fruit and vegetable sections after a major outbreak of Legionnaire’s disease was blamed on a poorly cleaned machine in a Louisiana grocery.

Back to our Farmers’ Market, Jeanne Brandt, a family and community health specialist with Oregon State University Extension shed a little comfort on your worries about buying from a farmers’ market, “The odds are better there won’t be any contamination from the things we grow ourselves, but no fresh foods are safe.”

So, what’s a reasonable person to do in the meantime? Get to know your food. Buy at reputable farmers’ markets, ask questions, and get to know the wonderful people who are growing your food.

Some of the very factors that make you want to come to our Market, such as freshness and buying directly from farmers, also help to reduce risk over commercial supply chains. You need to understand that time (along with temperature) is one of the most important factors in the development of harmful microorganisms in food. Because our products sold here at the Farmers’ Market are typically harvested and sold within a short time period, there is less time for harmful bacteria to grow to dangerous levels. Also keep in mind that the presence of microorganisms does not, on its own, indicate a health risk. There is a strong body of scientific evidence that indicates microorganisms play vital roles in human health. There is no such thing as a sterile head of lettuce. It may have some.

On a side note, here are some tidbits of information on food safety. Between 2008 and 2014, four incidents of foodborne illness outbreaks were traced to farmers markets, all with relatively few individuals impacted. During the same time period, there were 68 large multi-state outbreaks in the commercial supply chain, some impacting hundreds of individuals and restaurants account for more than half of all cases of food-borne illness.

You can help cut down on food borne illnesses by taking a few steps at home with your new produce or meats. Wash your hands before and after handling food. Rinse fruits and veggies before using them. Wash all food surfaces after preparing your food and cook all your foods to safe temperatures to ensure all germs are killed. Chill all foods in fridge or freezer within 2 hours after cooking or buying. One hour if the temperature is 90 or above.

Being proactive about food safety is imperative no matter where you buy it. Here at our Farmers’ Market our vendors are responsible for following proper food safety protocols, you as a consumer are responsible for properly washing your purchased food (and tote bags!), and our Market leaders are responsible for making sure you, our neighbor, have all the information you need to have a safe, happy market experience.

Take care and see you next time!

START MANY TREES AND SHRUBS FROM CUTTINGS (reprinted in the Herdal/Review)

By John Chapman

Frequently we see trees and shrubs that catch our eye and we wonder how we can get a tree or shrub like that but we do not know the name. If we ask the owner if we can take a cutting, they may be flattered that you find their choice something you prize enough to want a clone. They may allow you some cuttings. You may want to keep a pair of hand pruners in your vehicle just in case you see plants you would like to add to your landscape.

Tools you will need;

• Hand pruners
• Sharp knife
• Rooting powder (from most nurseries and big box plant centers)
• #10 cans or any other one gallon containers (with several holes in the bottom for water to escape, to avoid a swamp in the bottom) filled with potting soil or mulch as your rooting medium.

Start by looking for branches that are at least as thick as a pencil or pen so it will have enough food value within it, to support its own nutrition until it can grow roots.

When you cut a long branch or stem of several feet, you can cut it into several one foot lengths and therefore get several shrubs or trees from a single cutting when possible; sometimes only single foot cuttings are available.

After obtaining one-foot lengths of tree branch or shrub you want to propagate, push the cutting  into the soil not quite to the bottom and then make circular motions to make the hole larger and pull the cutting out again.

Now scrape lightly, (don’t skin it) just enough to remove some of the bark exposing green tissue up from the bottom about five or six inches all the way around and then wet the cutting.

Dip the wet cutting into the rooting powder or sprinkle the powder on all of the exposed tissue and gently place the cutting back into the enlarged hole. Be careful not to rub the rooting powder off and then, push the surrounding soil next to the cutting.

Water thoroughly until water runs out the bottom of the container. Water daily to keep the soil damp. When new growth appears, you may transplant it into the permanent location in about four months. DO NOT FERTILIZE for at least six months. In about six months begin light fertilizing with fish fertilizer 5-1-1 once a month.

Most landscape shrubs and trees can be started from cuttings. It is cheaper than buying from the stores if you have the patience.

John Chapman was, garden teacher on radio, TV and garden columnist in Phoenix, AZ media for years and practices what he preaches. He now lives in Southern, AZ   Questions; john@johnchapman.com

Vendor Updates
Please see the vendor listings below with updated vendor information and the products they will be bringing.

Market Hours: Thursdays from 10 am to 2 pm at Veteran’s Memorial Park.

Music Entertainment: Lamont Arthur

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/
Weblog: 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 –

Apricots and plums
Red, white, and yellow onions, red and golden beets, cucumbers, eggplant, zucchini and yellow squash, okra, fresh basil.

Beatty’s Orchard – – Vendor Grown –

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

Cazador Ranch

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, carrrots, turnips, lettuce, green onions, red Russian kale, and beets.
For more information please visit one of their links: Facebook

Nat Hutchins
Local and Asian plant. Seasonal produce. Fresh chicken eggs.

Ravina Arizona
Micro greens

Ruth’s Hens & Garden

Planting for continuous tomatoes is interesting because tomato plants can be planted up until the first of July to produce before the freeze.
Veggies this week: string beans, carrots, cabbage and very large sweet onions.
Nice bouquets of dill for your summer salad or to dry for the winter.
From the Berry Patch: We have black berries, raspberries and strawberries.

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

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/Nathan will be at the market (first and third 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

Whitecane Sockeye Salmon

Alaskan caught sockeye salmon, king salmon, halibut, ling cod, shrimp, snowcrab, Bairdi crab, Dungenese crab.

Randy will be back in November 2022.

Baked Goods & Snack Vendors

Designs by Copper Canyon
New: Gluten-free breads by request.
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
Kathy and Jim will be back in October.

Fresh Made Greek Baked Goods and Prepared Food
New: Artisan Greek breads.

McDonald Farm
Dona is back!
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
Locally made Toffee, Brittle, & Fudge
For more information please visit one of their links: Website, Facebook
www.sweetarizona.org
520-312-5351

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
All-natural hand-made soaps and lotions.

Soaps for every skin type from dry to oily, to sensitive. She uses only essential oils to scent her products (lavender, peppermint, cedarwood) with all natural coloring.
No dyes, no fragrances, no phthalates, no sulfates, no parabens.
Custom made batches at a discount.

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 and new hot cocoa mix and hot cocoa by the cup.

Café Cultiva
Jessica will not be at the market this week.
Fresh Coffee and Hot Beverages
For more information please visit one of their links: Website, Facebook
774-316-2328

Crazy Coyote Concessions

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

Julie & Sammie’s

Variety of ice creams, novelty candies, and more.

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

Sivonn’s Asian Cuisine

Lo mein, fried rice, steamed buns, eggrolls, springrolls, glass noodles

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

Services

Hone Ranger

Knife sharpening at the market.

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

Bannuar Trading & Sporting Goods

Handcrafted jewelry and cut antlers for dog chews, Meyer lemons

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:

Doug Merrill

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

The Humble Daisy

Pam will be at the market on the first Thursday of the month.
– Local greeting cards made using Arizona photography, local art, and origami.
– Come get your greeting cards here. Personalization available.
-wire wrapped stones
-Spend time at Pam’s beading table

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

Suzy Bingham
Framed paintings.

Artisan Vendors (once a month)

Chalia’s Craft

•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

Jim Williams
Jim will be back in the fall.
Wood works such as Lazy Susans, checker boards, and unique writing utensils

Rincon Valley Artisans

Ray and Diana will be back on June 30.

New artisans:

Desert Owl Forge
Richard Mann -woodworkings
Dust & Sky-paintings
Blue Bear Trading
Tombstone Pottery

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