Tuesday, February 21, 2012

Fruits of the Week: Oranges, Lemons, Grapefruits

If you visit the Gilbert Farmers Market on a normal basis you have probably noticed the abundance of Arizona Grown Citrus! Its been such a popular purchase that we wanted to give you some information about them!

Vitamin C, the antioxidant vitamin that boosts the immune system and protects from the signs of aging, is found in abundance in oranges.

Oranges are one of the least expensive sources of vitamin c, which protects against cell damage, aging, and disease. The fruit is a also a good source of fiber, folate, and potassium as well as calcium, which is vital for bone maintenance. They contain the carotenes, zeaxanthin and lutein, both of which can help maintain eye health and protect against macular degeneration. Oranges also contain rutin, a flavonoid that can help slow down or prevent the growth of tumors, and nobiletin, an anti-inflammatory compound. All these plant compounds also help vitamin c work more effectively. 

Did You Know?
You should was some of the white pith of the orange as well as the juicy flash because to contains high levels of fiber, useful plant chemicals, and antioxidants. 

Practical Tips: 
Buy Oranges that feel heavy to hold compared with their size-this means they should be juicy and fresh. Store them in the fridge to retain their vitamin C. Orange peel contains high levels of nutrients, but should be scrubbed and dried before use. 

Indispensable in many recipes, lemons are rich in vitamin c and can help protect us from breast cancer and other cancers.

The fresh, acidic flavor of lemon juice enhances both sweet and savory foods and dishes, while the peel can be used to add flavor. the acid and antioxidants in lemon juice means that it can help prevent foods from browning once peeled or cut. All parts of the lemon contains valuable nutrients and antioxidants. They are a particularly good source of vitamin c. The plant compound antioxidants include limonene, an oil that may help to prevent breast and other cancers and lower "bad" cholesterol, and rutin, which has been found to strengthen veins. Lemons stimulate the taste buds and may be useful for people with a poor appetite. 

Did You Know?
An average lemon contains about 3 tablespoons of juice. The tenderizing acid in lemons makes a useful addition to marinades for meat, or meat stews.

Practical Tips:
Either wash thoroughly or buy unwaxed or organic lemons if you want to use the peel. You can get more juice from a lemon if you warm it for a few seconds, in the microwave or in hot water, before squeezing. The heavier the lemon, the more juice it should contain. Lemon juice, thanks to its pectin, helps hams and helloes to set, can be used instead of vinegar in salad dressings, or added to mayonnaise. 

An excellent source of vitamin c, eating grapefruit boosts the immune system and protects our hearts.

In recent years, the pink-fleshed grapefruit has become as popular as the white or yellow-fleshed variety. It is a little sweeter and contains more health benefits - The pink pigment indicates the presence of lycopene, the antioxidant carotene that has been shown to help prevent prostate and other cancers. Like other citrus fruits, grapefruits contain bioflavonoids, compounds that appear to increase the benefits of vitamin c, also found in this fruit in excellent amounts. Grapefruits are low on the glycemic index and very low in calories, so make an important fruit for dieters. Because grapefruit juice can alter the effect of certain drugs (e.g. drugs that lower blood pressure), people on medication should check with their doctor before they consume the fruit. 

Did You Know?
The slightly bitter taste of some grapefruits is caused by a compound called naringenin, which has cholesterol-lowering properties.

Practical Tips:
Grapefruit is delicious halved, sprinkled with brown sugar and broiled for a short while. Try to eat some of the white pith with your grapefruit because this is high in nutrients. Grapefruits, like all citrus fruits, will contain more juice if they feel heavier. 

P.S.: We have an average of 5 vendors selling citrus each weekend, shop around to get different varieties!

Tuesday, February 7, 2012

January "Double Market Dinner" Community Dinner @ Liberty Market

January 30th, 2012 6:30PM
We arrived early to meet a few vendors, friends & followers that were lucky to sign up for the Community Dinner that was filled with in 3 Days of it being announced. We were joined by old friends & met a bunch of New Friends, one of the perks about Community Dinners at Liberty Market!

Joe & Cindy Johnston were setting up the 40 Seats as we talked with a few customers & ordered a Cortadito to enjoy while we waited for our company! Do you not know what a Cotadito is... Its a wonderful drink that you MUST try if your ever in Liberty Market!

"Double Market Dinner" Menu Side 1
"Double Market Dinner" Menu Side 2
"The Calm Before the Storm"
Chef David talking to us about what is coming... It was all amazing!

Amuse Bouche Starter of Filet tar tare
Cauliflower Soup with Lemon Olive Oil
Market Greens, Duck Breast with Go Lb. Salt Black Truffle Vinaigrette
Sweet Potato Ravioli, Sage Brown Butter Sauce

Fresh Squeezed Orange Juice with a few drops of Beet Juice... AMAZING!
Cold Poached Salmon, Egg Filled Brioche sauce gribiche

Braised Veal, Creamy Blue Cheese Polenta, Veal Au Jus & Broccoli Shots
Tangelo Tart with Candied Fennel
Thank You to Joe  & Cindy Johnston, Chef David & Kiersten & the entire crew at Liberty Market for the AMAZING "Double Market Dinner". You helped us check off a goal we have had for over 14 months and we hope to do it again! 

If you haven't already, be sure to "Like" Liberty Market on Facebook to stay in the loop regarding any upcoming Community Dinners! They are all so wonderful & different that we have made a New Years Resolution to "Never miss a Community Dinner at Liberty Market"!

Thursday, February 2, 2012

Recipe of the Week: SUPER BOWL Spinach & Artichoke Dip


  • 1/4 Cup plus 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt
  • Cayenne pepper
  • 1/2 cup grated Parmesan (about 2 ounces)
  • 1/2 cup grated Monterey Jack (about 2 ounces)
  • 1 cup chopped onions
  • 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
  • 2 tablespoons chopped garlic
  • 2 (15-ounce) cans artichoke hearts, drained and julienned
  • Pita Chips for Dipping


Preheat the oven to 400 degrees F.
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic andartichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
Recipe borrowed from Here

Wednesday, February 1, 2012

Vegetable of the Week: Spinach

Spinach from Desert Roots Farm
Researchers have found many flavonoid compounds in spinach that act as antioxidants and fight against stomach, sing, breast, prostate, and other cancers. Spinach is also extremely high in carotenes, which protect eyesight. It is also particularly rich in vitamin K, which helps to boost bone strength and may help prevent osteoporosis. In addition, Spinach also contains peptides, which are aspects of protein that have been shown to lower blood pressure, and its relatively high vitamin E content may help protect the brain from cognitive decline as we age. 

*Flavonoid and carotene protects against many cancers.
*Vitamin  C, Folate, and Carotene content helps maintain artery health and prevent atherosclerosis.
*Helps keeps eyes healthy.
*Vitamin K content boosts bone density.

Did you know?
Researchers found that feeding aging labratory animals spinach- rich diets significantly improved both their learning capacity and motor skills.

Practical Tips: 
Avoid buying spinach with any yellowing leaves. The carotenes in spinach are better absorbed when the leaves are cooked rather than eaten raw, and also if eaten with a little oil. Steaming or stir-frying retains the most antioxidants. To cook, simply wash the leaves and cook in only the water still clinging to the leaves, stirring if necessary. 

Keep an eye out for the Recipe of the Week  featuring Spinach!

Wednesday, January 25, 2012

Recipe of the Week: Beet and Endive Salad With Walnuts

Yield: Serves four

To make the dressing:
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a press
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper

To make the salad:
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and sliced
2 tablespoons broken walnuts, preferably from fresh shelled walnuts
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragon
1 teaspoon minced chives

1. Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
2. Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Advance preparation: 
The roasted beets will keep for five days in the refrigerator. You can make the dressing several hours ahead.

Approximate nutritional information: 
211 calories per serving; 151 calories from fat; total fat: 16.8g; saturated fat 3.8g; cholesterol 13mg; sodium 282mg; total carbohydrates 11.6g; dietary fiber: 2.5g; sugars 8.6g; protein 5.3g. 
Recipe found here

Tuesday, January 24, 2012

Vegetable of the Week: Beets

Golden Beet at Desert Roots Farm
This colorful, sweet root may not be the richest vegetable in nutrients but it certainly should not be overlooked and is invaluable during the winter season.

Beet comes in white & gold varieties as well as the classic purple-red, which is the best source of nutrients. Betaine, which gives it its deep color, is even more potent an antioxident than polyphenols in its effect on lowering blood pressure. A scientific study also found that the high levels of nitrates in beet juice work like aspirin to prevent blood clots, and help to protect the lining of blood vessels. Red beet is also rich in anthocyanins, which may help to proven colon and other cancers. 

*Contain betaine to lower blood pressure and may be anti-inflammatory.
*Contain nitrates to help prevent blood clots.
Anthocyanins can help prevent cancers.
*A good source of iron, magnesium, and folate.

Did you know?
Beets were originally cultivated for their nutritious leaves, which can still be rated when small, in the same way as spinach. 

Practical Tips: 
Cooked beets will keep in an airtight container for a few days in the refrigerator or you can puree cooked beets and freeze. To cook, cut off the leaves but leave about 2 inches of stalk and the the root still on. This will avoid the beet "Bleeding" as it cooks. Beets can be boiled whole for about 50 minutes or brushed with a little oil and baked in aluminum foil at 400 degrees for 1 hour. The skins can then be easily rubbed off. Beet can also be used raw, peeled, and finely grated into salads or salsa, or juiced. 

Keep an eye out for the Recipe of the Week featuring Beets!

Thursday, January 19, 2012

Recipe of the Week: Simple Roasted Broccoli

Broccoli is a VERY Healthy Vegetable we all should eat to help prevent cancers and other disease. For more information read our Vegetable of the Week: Broccoli Post!  Hopefully this recipe will help you experiment with Broccoli & all of its awesomeness! 

Simple Roasted Broccoli

2 Whole Large Broccoli Crowns (Desert Roots Farm)
4 Cloves of Garlic
4 Tablespoons Olive Oil
1/2 teaspoon of Sugar (Go Lb. Salt)
1/2 teaspoon of Salt (Go Lb. Salt)
1/4 teaspoon of Fresh Ground Pepper (Go Lb. Salt)

1. Preheat oven to 500 Degrees, with a large metal baking sheet inside. Prepare the rack so that the sheet is closer to the element than not. Heating the baking sheet fully is 100% essential in getting the best flavor out of the broccoli. 

2. Cut the broccoli into segment. You want them to be on the large side, about the length of the palm of your hand. Don't be tempted to cut them into cute, small pieces, because then they won't roast properly - instead, they'll steam and become floppy. Also, cut them so that there is a flat side on most pieces- just slice right through that broccoli crown (instead of separating off individual florets.) You want flat sides for the caramelization to happen. 

3. Mince the garlic, then mix the broccoli, garlic, oil, sugar, salt & pepper together in a bowl with your hands. Make sure all the broccoli pieces are coated as evenly as possible.

4. When the oven is fully preheated, take out the hot sheet pan. Working quickly, arrange the broccoli on the pan. You'll hear a delightful sizzle as the broccoli hits the metal surface. Make sure there is some space between the pieces, and always lay each piece with its flat side down. 

5. Roast for 10-12 minutes. Remove & serve! You could easily sprinkle some lemon juice over it, or some parmesan, but its wonderful just as it is. 

We hope you enjoyed this recipe as much as we did! Originally found Here.

Tuesday, January 17, 2012

Vegetable of the Week: Broccoli

Broccoli at Desert Roots Farm
Of all the vegetables in the brassica family, broccoli has shown the highest levels of protection against prostate cancer. 

Broccoli comes in several varieties but the darker the color, the more beneficial nutrients in the vegetable contains. It contains sulphoraphane and indoles, which have strong anticancer effects, particularly against breast and colon cancer. Broccoli is also high in flavonoids, which have been linked with a significant reduction in ovarian cancer. The chemicals in broccoli protect against stomach ulcers, stomach and lunch cancers, and possibly skin cancer. They also act as a detoxifier, helping lower "bad" blood cholesterol, boosting the immune system, and protecting against cataracts. 

*Rich in a variety of nutrients that protect against types of cancer.
* Contains chemicals that help to lower "bad" cholesterol and protect against heart disease.
*Lutein and zeaxanthin help prevent macular degeneration.
*High calcium content helps build and protect bones.
*Excellent source of the antioxidants vitamin C and selenium.

Did you know?
You can eat the leaves of the broccoli as well as the stalks and florets. They contain as much goodness and taste great, too!

Practical Tips:
Look for heads rich with color and avoid any broccoli with pale, yellow or brown patches not the florets. Store in the refrigerator and use within a few days of purchase. Frozen broccoli con taints all the nutrients of fresh broccoli. Cook by lightly steaming or steam frying. 

Keep an eye out for the Recipe of the Week featuring Broccoli!

Thursday, January 12, 2012

Go Lb. Salt Salad Dressings (NEW PRODUCT!)

 Tired of the same boring salad, night after night? I have some good news for you! Go Lb. Salt has been hard at work the last few weeks creating a new product line to help your boring salad become Amazing, Packed with Flavor & One of a Kind! We were lucky enough to be a “taste tester” & we created this salad packed with some local fruits & veggies, cheese & nuts! 
Mix of Salad from the Gilbert Farmers Market Vendors
(The more variety = the more flavor & textures!)
2 Apples
1 Large Orange
1/2 Red Onion
1 Cup Raisins
1/2 Cup Unsalted, Roasted  Sunflower Seeds
2 Large Tomatoes
Cheese (This is optional) *We chose Chèvre cheese with Herbs
Go Lb. Salt Rainbow Peppercorn
Go Lb. Salt’s New Dressing Up (Raspberry)
*Be sure to follow Go Lb. Salts Blog for the Recipe for the Salad Dressing to pour over this Salad! 
We have salad each and every night with dinner so we LOVE when we get to try something new! Lets just say... While I was shooting the last few pictures after it was put together I had to stop myself from eating the whole bowl! This new mix from Go Lb. Salt provided some SERIOUS flavor, SWEETNESS from the Raspberry Sugar, SAVORY from the multiple herbs... I could go on and on about the flavor explosion in your mouth!  
Stop by the Go Lb. Salt booth & ask for a Sample! It’s going thru the last steps to perfect the mix, as well as a Citrus & Original. They say it will be out before the end of the month! Their Saying is “Happiness is just a lick away”.... Lets just say I’m eating it out of the container right now its that good! 
Thank You Go Lb. Salt for the fact that we will NEVER have another boring salad ever again! 

Wednesday, January 11, 2012

Recipe of the Week: Dinosaur Skin (Kale Chips)

Kale is a VERY Healthy Food, for more information read our Vegetable of the Week: Kale , and this recipe will help you experiment with Kale & all of its awesomeness! 

Dinosaur Skin also known as Kale Crisps

1 lb Desert Roots Farm Kale (1 to 2 Bunches), thick stems removed and leaves slices crosswise into 2-inch ribbons
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Go Lb. Salt Sea Salt

1. Preheat oven to 275 degrees. 
2. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets.
3. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes.
4. Let cool on sheets.
5. Sprinkle with lemon zest and salt, and toss to coat. 
6. Enjoy!

Tuesday, January 10, 2012

Vegetable of the Week: Kale

Dinosaur Kale at Desert Roots Farm
Deep green kale contains the highest levels of antioxidants of all vegetables and is a very good source of vitamin C. Kale is one of the most nutritious members of the brassica family. It rates as the vegetable highest in antioxidant capacity on the ORAC scale, and contains more calcium and iron than any other vegetable. A single portion contains twice the recommended daily amount of vitamin C, which helps the vegetable's high irons content to be absorbed in our bodies. One portion also gives about a fifth of the daily calcium requirement for an adult. Kale is rich in selenium, which helps fight dance, and it contains magnesium and vitamin E for a healthy heart. The range of nutrients kale provides will keep skin young looking and healthy. 

* Rich in flavonoids and antioxidants to fight cancers.
* Contains indoles, which can help lover "bad" cholesterol and prevent cancer.
* Calcium rich for healthy bones.
* Extremely rich in carotenes to protect eyes.

Did you know?
Kale contains naturally occurring substances that can interfere with the functioning of the thyroid gland-those with thyroid problems may not want to eat kale. 

Practical Tips: 
Wash kale before use as the curly leaves may contain sand or soil. Don't discard the outer, deep green leaves-these contain rich amounts of carotenes & indoles. Kale is good steamed or stir-fried and its strong taste goes well with bacon, eggs and cheese. Kale, like spinach, shrinks a lot during cooking, so make sure you add plenty to the pan. 

What to look for: 
Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots. 

How to store: 
Keep kale in the coldest part of your fridge, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt & turn bitter. 

Keep an eye out for the Recipe of the Week: Dinosaur Skin also known as Kale Chips

Monday, January 9, 2012

Thank You to our Community!

Grand Re-Opening January 7th 2012!
It was a crisp morning and we were blessed with a beautiful sunrise for all of us to enjoy as we set up for the first market of 2012!

Our NEW HOURS are 9AM-1PM! It seems that everyone was happy with these hours as we were busy from Open to Close! This is our Main Entrance including Charity Lane! 
LOTS of customers needed to refill their fridge with Local, Organic Veggies because all of our Farmers SOLD OUT of their Veggies!! 

LIVE MUSIC was a HUGE HIT this weekend! People enjoyed three different musicians! All of the seating was full and we had people standing near the musicians tent! 

Free Samples & LOTS of Education were gathered at all of the Food Booths as well! 

Have a Bike? Ride on down to the market to fill your baskets & to support Local Farmers, Ranchers, Fishers & Many other businesses!

Have a Furry Friend? Find the leash and come get some Local All Natural Treats with your furry friend!

These are just a few shots we took during the market... Lots of Smiles from Adults and Kids, The furry pups were enjoying all of the new friends they made also! We are loving that the word is getting out about the GFM (Gilbert Farmers Market) and all of our Farmers, Ranchers, Fishers, Food Vendors, Craft Vendors and even Food Trucks! Downtown Gilbert on Saturday Mornings is "THE PLACE TO BE!" 

Come visit us if you haven't yet... We are constantly growing and bringing in new vendors to keep the market fresh and new! Be sure to follow us on Facebook & Twitter as well as our Newsletter to stay up to date!  

Friday, January 6, 2012

Burger of the Week: The Three Amigos

The Burger of the Week at Liberty Market is "The Three Amigos Burger" and features Cheddar Cheese, Chorizo and a roasted jalapeño with lettuce, onions and a side of ranch dressing on a killer burger! I have a stomach of iron...but even this one made my mouth catch on fire! I was fortunate enough to enjoy this beast with the whole jalapeño thanks to my husband passing it to me. After a few bites full of flavor and heat I was begging for a glass of milk in a frozen glass! I may have been lucky enough to get the hottest jalapeño in the world delivered to me but it was a GREAT addition to the Chorizo!

We ordered it with the side of the day... Brussels Sprouts, plus an extra side! We are one of the few people in the valley that loves Brussels Sprouts as one of our favorite vegetables... They were a great addition with the spice from this burger! {We grow them in our Garden at home as well as purchase them at the Gilbert Farmers Market each Saturday!}

As the heat created tears of happiness falling down my face I enjoyed each and every bite of this bad boy! My husband thought I had lost my mind as I cried and enjoyed every morsel and he said "Most people would take the jalapeño off" and I said "I need to experience what Chef David has created, the whole hot jalapeño"! You may not be as lucky as I was to get such a hot jalapeño but rush down to Liberty Market before Monday to grab this bad boy!! It was worth each and every tear!!

Cant wait to see what burgers Liberty create's this year! Looks like I may do a 52 Burger Challenge... I'm ok with that... Bring it Chef, I'm ready!! 

Tuesday, January 3, 2012

Farm to Market: Desert Roots Farm

The Farm to Market Video Series is going to be featuring every farmer that is a part of the Gilbert Farmers Market, so stay tuned! The main focus of these videos is so you can see WHERE & HOW the vegetables you purchase at the Market is grown...among other things! 

We started this week on the farm at Desert Roots Farm in Queen Creek, Az!

We were able to see almost every step of the process that Desert Roots Farm goes thru to produce their Local, Organic Vegetables for their CSA as well as the lucky customers at the Gilbert Farmers Market!
The tractor planting Kale Seed... Was amazing to see this! 

We saw every growing stage of many vegetables including Lettuces, Kale, Beets, Herbs, Broccoli, Turnips, Fennel, Carrots, Peas, Kohlrabi, Cabbage, Radishes, Arugula, Mizuna, Bok Choy, Spinich & More!

Bees hard at work... Was beautiful to see every step of the process!

Harvesting, Cleaning & Packaging were also covered in the video among other things! Stay tuned for the video debuting next week! If you want to learn more about Desert Roots Farm be sure to follow them on their Website or Facebook. They have a few opening's for their CSA Also! 

Thanks for Reading,

Sunday, January 1, 2012

Happy New Year!


We have so many things to say tonight after a great first day of 2012.. where to start? 
First and foremost... Thank You to every single vendor we have had since opening day in October of 2010! We know how hard it is to put your trust in to a new market & market coordinators and we appreciate that your chose to be a part of the GFM Family!

Secondly, Thank You to every single Customer that visited the Gilbert Farmers Market in 2011! We couldn't have had such a successful first year with out all of you! Deciding to spend your hard earned dollars with our Vendors each and every weekend means the world to us and our vendors! 

The last few weeks we have been working on a few ideas...
Here is some more information just for you! 

1. Monthly Vendor Spotlight:
We will be featuring a few vendors each month this year to help you get to know each vendor & their products or produce better! We will also be featuring a video about them so you can see them in action!

2. Farm to Market Educational Videos:
From Day 1 we have always wanted to help educate the public and the children in the community about Local Produce and how hard it is to grow, especially organically. We will be visiting each and every farmer we have a part of the market and while we are there we will be shooting some video and photos so we can share all of their hard work with you! 

3. Local, Local, Local! 
Have you been looking for a NEW Local Place to visit? We will be featuring a place each and every week! If you have any recommendations, post a comment and share it with us! 

4. Recipes using Local Produce & Products! 
We are Foodies at heart... So we are going to be sharing some Healthy Local Recipes with you! 

& Much Much More!!

Be sure to Sign Up for our Newsletter to stay in the loop with all that is happening at the Gilbert Farmers Market! Its going to be a GREAT 2012 and we are so happy to have you a part of the GFM Family!

Thanks for Reading, 
Jessa from Gilbert Farmers Market