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New "Twilight Farmers Market" in Glendale AZ

I was thrilled to hear about a new farmer's market in North Glendale in my NW Valley neighborhood and, even better, late hours. It's held at Citadelle Plaza at 59th and Utopia, from 6-9 pm on Wednesdays, June through July.

I went tonight for the first time and met ArizonaGirl and her husband, and my friend Natalie from Edible Phoenix and her sister. In addition to live music (and salsa lessons!) and children's entertainment, there was a nice selection of vendors, including produce, seafood (from coolers - wild caught Alaskan salmon, halibut, black cod), pork and bacon, and grass fed beef from JH in Cave Creek (order for delivery or next week's pickup), pastries, and ice cream. I picked up lots of great items for the week - heirloom tomatoes, a variety of peppers, fingerling potatoes, honey, fig-vanilla balsamic vinegar, fresh salted butter from Butter Divine in Phoenix, pita chips and baba ghanoush from Dr. Hummus in Gilbert, and half a dozen tamales (pork and green chile, cream cheese and salsa, and mushroom) from the Tamale Store.

A real highlight was Seacat Gardens and YAY they had pimientos de Padrón in Glendale! I was tempted to buy the whole basket, but on this visit just bought enough for a dinner of tapas tomorrow. I've always had to order these addictive seasonal peppers online, so I'm happy to have a local source now. I also had a chance to chat with cheerful Carl Seacat. Such beautiful produce, I know this is the vendor I'll be frequenting the most this summer. I'm already regretting that I didn't buy some of the celery root, squash, and gorgeous lilac-striped eggplant.

Glendale/Citadelle Plaza Farmer's Market info:
http://tinyurl.com/ne5wox

Previous post on tamales from the Tamale Store:
http://chowhound.chow.com/topics/604756

(How I cook Padrón peppers):
http://chowhound.chow.com/topics/4443...

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  1. This is the best farmers market I've seen in the valley. The kids cooking classes are especially fun. The Citadelle is a beautiful center and I have found a few new boutiques there that are my new favorite shops, too.

    1. Thanks for posting this, Rubee!

      I'm looking forward to checking this out next week.

      1. I did get some of those lilac striped eggplants and I can tell you they were delicious! Did an "Italian" stir fry with some olive oil, garlic, the eggplants and zucchini. Can't wait to add some of the padrones to my market bag next week. This quality of a farmer's market is long overdue in the Valley. Lucky us to get in Glendale!

        1. Hey Andyeats, did you go? We'll have to meet up some time! I'm glad Emtnester and rakrti that you're as excited as I am - it's so wonderful to have access to a farmers market like this in North Glendale. The Citadelle Plaza is such a nice area to have it, and I love that they have live entertainment to add to the festive al fresco atmosphere. I worked late tonight, so didn't have a lot of time, but still came home with a treasure trove.

          Right off the bat, I was happy to see Maya's Farm here this week. I had just said to my friend Natalie "I wonder if they're any new vendors", we turned around, and there was Maya. I stopped twice, on our way in and on our way out. Along with an Armenian cucumber (I love these because they're thin-skinned and stay crispy, especially in vinaigrettes), beautiful swiss chard, I'itoi onions (which I first had at Tapino), and fragrant fennel, I bought a new vegetable to me which Maya explained were "Japanese salad turnips". Can't wait to try these, Maya said they're great both raw in salads or cooked. I'm thinking of shaving them thin with a mandoline and serving them simply, maybe drizzled with Queen Creek olive oil, a squeeze of fresh lemon, and a sprinkle of sea salt so I can really appreciate what they taste like.

          Next I picked up some thick-cut peppered bacon from Pork on a Fork. "Do you like spicy" they asked. When I said YES, they suggested next time I should try their Polish sausage with cheese and jalapenos. Well, I couldn't wait for next time, of course, so bought those too and that's what we'll be grilling this weekend.

          I made sure to have enough time for my already favorite vendor, Seacat Gardens, where I bought fresh cantaloupe, an heirloom tomato for BLTs tomorrow, and of course re-stocked on pimientos de Padrón. Carl mentioned that because the pepper plants are "getting bigger and better", he reduced the price. What a bonus! Once again, I left thinking why didn't I buy the whole basket, especially since it was 15 minutes before closing. I later realized I left some in case someone came looking for them and I'd hate for them to be disappointed. Well, my husband said that's crazy and I now agree. So next time, if you come after me, they will be all gone ; )

          Finished up with more tamales from the Tamale Store. We were hoping for mole or red chile, but they were out, so we bought half a dozen chicken and green chile. Breakfast tomorrow will be tamales topped with a fried egg, fresh cilantro, and a few shakes of Tapatio.......

          Japanese salad turnips
          http://www.theomnivoressolution.com/p...

          I’Itoi Onions
          http://www.slowfoodusa.org/index.php/...

          Padron peppers (good description from the VA grower I first ordered from, happy to have them available locally from Seacat Gardens now).
          https://www.fiery-foods.com/index.php...

          8 Replies
          1. re: Rubee

            you're tempting me to drive to glendale :D

            i love those turnips from maya - a word of advise on storing them: they go kind of limpish really quickly. my solution is to trim the ends, and store them in water..as long as you change it every couple of days, they'll be tasty for a couple of weeks!! not that they'll last that long ;)

            1. re: winedubar

              Just followed your instructions. Thanks for the tip winedubar, much appreciated!

              1. re: Rubee

                np, happy to help. nothing makes me sadder than having to compost veg i couldn't get to fast enough from the farmers market. its such a waste!!

            2. re: Rubee

              Yes - we made it last night and absolutely loved it! We'll definitely have to meet up sometime...

              Agree w/ Emptnester that this is the best farmer's market in the Valley. The venue is beautiful. I hope the organizers decide to extend this to a regular event.

              I've attached a few pictures...

               
               
               
              1. re: andyeats

                Great pics! The first one looks like Maya's stand.

                Using some fresh vegs I bought last week, this is an "after" pic ; ) . Heirloom tomato salad with basil, walnut, and sweet pepper tabouleh.

                 
                1. re: Rubee

                  wow!!! i barely finished lunch and that still makes me hungry ;)

                2. re: andyeats

                  I was talking to them last night about extending it. They don't have any plans as of yet. But let's just keep our fingers crossed.

                3. re: Rubee

                  First, I can hardly believe that a chowhound like me only bumbled across this site today. Where have I been? What was I thinking? It's a treasure trove.

                  Second, although my husband and I live in Denver, we're thinking about moving to the Phoenix area. (Yeah, yeah, I know -- two more old farts driving ten miles under the speed limit on your busy streets. All groan.) I was very glad to read about the Glendale Farmers Market and its high quality. I hate to complain about the farmers markets here in Colorado; the growing season is, after all, about seven minutes long. But they generally consist of one part silver jewelry and wood carvings to two parts already-prepared food products to one part actual recipe ingredients, with the good local produce showing up in mid-June and disappearing in late-August.

                  I looked up the Twilight Market on http://www.localharvest.org/ and saw that they got lots of good reviews. I'm sure someone on this site has posted information about localharvest.org (although I couldn't find anything using the search function. ) Take a look if you haven't used it before. It's a central reference point for CSA's, farmers markets, specialty farms, co-ops and so on.

                4. Hey Rubee- Glad you picked up some padron's I got mine at downtown Phx a couple of weeks ago, they are HOT!!!! are u fining your mostly hot?

                  12 Replies
                  1. re: drewb123

                    Yes. Haven't cooked up the latest batch yet, but the last one had a ratio of about 30-40% hot. I had AZGirl and her husband over Sunday, and she got an especially fiery one and had to take a break from eating them HA.

                    BTW, the pepper bacon was fantastic. It's also a bit spicy - made with both peppercorns and red chili flakes. I cooked some up for lunch yesterday and made sandwiches on toasted homemade bread (from "Artisan Bread in Five Minutes a Day") with an heirloom tomato from Seacat Gardens and herb mayo. Great bacon, highly recommend.

                    I forgot to mention that AZGirl and I split some honey (the vendor only had one extra large jar left of the one we liked) and it's delicious. It was desert wildflower/cats claw raw honey. Thick and creamy, and so good, especially with decadent Divine salted butter on warm bread. It's from the Made By Bees vendor.

                    1. re: Rubee

                      Our homegrown Padrons seem to have heated up again. Last night's batch (harvested late last week) just about killed us. These are not just Spain hot, but more like New Mexico hot. My sense is that Padrons are at their peak of deliciousness when they are fairly young and grown at temps below 90 or 95 degrees.

                      I should note that our experience with growing poblanos here has been similar--a normally mild chile turned blazing hot by the stresses of the local climate. Because our poblanos are so hot (and tiny), we pretty much use them only to make roasted poblano crema; without the dairy, they're just too hot for us.

                      1. re: hohokam

                        Yes, I just cooked some up for a nice vegetarian lunch today (pic below is Padron peppers with smoked sea salt, Maya's Japanese turnips with radishes and champagne vinaigrette with fresh parsley and fennel fronds, grilled I'itoi onions, and bulgur salad with fresh vegs).

                        I'd say 90% were hot and five were fiery H-O-T. Whew! I think I'll use up the rest of the batch tonight sliced up in a spicy shrimp scampi over pasta. These have such nice heat, it will be fun to experiment with using them in cooked dishes and sauces. I'm already thinking they'll be great in one of my favorite meatloaf recipes - Prudhomme's Cajun meatloaf - and in some Vietnamese dishes I'm making for lunch this week.

                        And I'm looking forward to the watermelons Carl says he'll have at Seacat Gardens Wednesday night - yellow, orange, and red.

                        Speaking of spicy - the Polish sausage with jalapeno and cheese from Pork on a Fork were fantastic this weekend on the grill. My husband's description was "out of this world" - nice snap, juicy, flavorful, perfect amount of heat.

                        http://porkonafork.foodzie.com/

                         
                        1. re: Rubee

                          What happened to having me over for dinner :-)

                          1. re: arizonagirl

                            Yes, I need you to come by and help me finish up all these delicious fresh vegetables - you know how E is about eating "healthy" ; )

                            Also - tried a new Japanese restaurant down the street called Kawaii, in the Wal-Mart Neighborhood shopping center at 67th and Happy Valley. Just one visit so far, but we'll be back .We tried the crab rangoon, tako balls (egg-batter 'dumplings' with octopus), shrimp and vegetable tempura appetizer, salmon and avocado roll, unagi sashimi, and a special that night of a "Father" roll (it was the Saturday before Father's Day) with king crab and shrimp tempura wrapped in soybean paper. Everything was fresh and tasty. Large menu - sushi and sashimi, maki and hand rolls, bento boxes, tempura, teriyaki, katsu, udon, etc. (along with a small "Chinese Food" section of sweet and sour, general Tso's, kung pao, lo mein). Nice atmosphere, nicer than I expected for its location, stainless steel sushi bar IIRC and dark wood booths with low benches. They have a small outdoor patio also.

                            They had a handwritten sign in the window for Happy Hour too. I think it was basically all hours they're open except between 6-8 pm. Buy a beer or sake, and certain appetizers are 99 cents. For 10% off orders of $30 or more, check the back of your Fry's receipt for a coupon.

                            Convenient to have Japanese so close now, and a nice non-chain addition to the neighborhood.

                            1. re: Rubee

                              Adding place link:

                              -----
                              Kawaii
                              6530 W Happy Valley Rd Suite 112, Phoenix, AZ 85310

                      2. re: Rubee

                        Which recipe did you use from the Artisan Bread book? I've made four or five of the recipes but haven't found one with just the right texture for sandwiches. Of course baking at 5,280 feet above sea level is always an adventure. If we wind up moving to the Phoenix area, I'll have to unlearn everything I've learned since we moved to Denver from Atlanta.

                        1. re: mandycat

                          Hi Mandycat, welcome to Chowhound!

                          For sandwiches, I've been using the Crusty White Sandwich Loaf or baguettes or batards. I recently made the Whole Wheat but thought it was too dense. I just made a batch of dough last night, and this week I'm going to try the Soft American-Style White Bread.

                          PS - I have a wonderful friend, Tatamagouche, who posts on this board for the Denver area. She also has a great blog called Denveater. Be sure to check it out! I remember she mentioned the same thing that you did about the farmers market with too many crafts and prepared foods:
                          http://denveater.typepad.com/denveate...

                          I was happy to find that Phoenix has such excellent farmers markets, though I wish the Glendale one sold more dairy, especially cheese. I moved from Boston, and was pleasantly surprised by how many local farms, ranches, and vineyards there are in Arizona. We're very lucky. You'll find a lot of the local restaurants take advantage of Arizona's bounty and support local. I've realized that my favorite restaurants are those that feature quality local produce, meats, and Arizona wine - such as Quiessence, Noca, Prado, Mosaic, Heirloom, Digestif, and Binkley's.

                          1. re: Rubee

                            If you made the "100% Whole Wheat Sandwich Bread" on page 76 -- yes, it is much too dense for sandwiches even when I make it with 3/4 whole wheat flour and 1/4 white unbleached. And looking at the the "Whole Wheat Sandwich Bread Inspired by Chris Kimball" recipe that follows it, I find a note to myself "Too salty and bitter" and a big "X" through the recipe itself. I'll give the Crusty White version a try this very week. I like to go whole-grain whenever I can but there are limits to the sacrifices I'll make in the name of health and really good bread is far beyond those limits.

                            The Pappardelle pasta that is mentioned on your friend's blog is really wonderful, especially the orzo and especially the southwest orzo. Looking at their Web site, I see that you can get it locally at
                            Vincent's Camelback Market (3930 E. Camelback) and The Market at DC Ranch in Scottsdale.

                            1. re: mandycat

                              Yes, it was the the wheat bread on page 76, neither of us liked it.

                              Here's a picture of the Crusty White Bread toasted and used in a BLT with Pork on a Fork's delicious peppercorn bacon:

                              http://www.chow.com/photos/348922

                              Thanks for the tip on Pappardelle's orzo! Will definitely have to try it. Haven't been to Vincent's yet, but it's on my list. Their fresh pasta looks delicious too - especially the Chili Relleno Ravioli with poblanos and pepper jack.

                      3. re: drewb123

                        I got some padrones there about a month ago and 80% where scorching. I love spicy food (for example, I like Los Dos Molinos' fare, medium-hot at authentic Thai places, etc.) but after a plateful I was tearing up and sweating worse than I have in a loooong time. Unfortunately it made them difficult to enjoy them as intended, because they really do have a great flavor.

                        1. re: drobe30

                          My last batch seemed like it was all hot. I ended up using them in recipes where I would use other fiery chiles, like stir-frys, spicy shrimp scampi, salsa. etc. I posted some ways I cooked with them on this thread; lots of other ideas too:

                          What to do with my too hot pimientos de padron
                          http://chowhound.chow.com/topics/552549