Markets to be more correct. I started at the Pinnacle Peak Farmers market under the shadow of the Wet and Wild tunnels and towers. Later this week I’m off to the one in Sun City.
Scooped up a variety of large and small hot peppers, wild onions, local bacon some honeycomb honey and a quick snack from the food truck.
Itoi’s Onions were brought to the US by Jesuit missionaries in the late 17th century. These shallot like onions resemble the wild onions harvested on I’toi Mountain by Tohono O’odham people.
Abundant varieties of carrots and acorn squash, fresh eggs, lush cilantro. I pick up some delicate sweet pea sprouts and any local citrus I can procure. I’m starting to think maybe a hearty, roasted squash and carrot soup, with a chili twist, grilled squash. citrus salad, and some sort of quiche with a Hispanic twist. And I picked up a honeycomb of raw honey.
Went back to the market at sunset for a few more shots!
You can walk along the streets and the ripe citrus just hangs off the trees. This was the inspiration for my AZ Citrus Salad. I visited the Sun City Farmers Market and rounded out my supply of sweet, juicy citrus.
I used any variety of fresh, local citrus. I found red, pink and white grapefruit as well as few varieties of oranges, a little lemon, some clementines and a green citrus called pomelo
Topped with local honey, toasted squash seed, pomegranate and sweet pea sprouts!
This delightful twist was a real treat.I cooked the local bacon with a little of the I’toi onion, chopped. I fire roasted a couple green chillies on the stove top griddle pan then steamed the chillies by popping them into a ziplock bag.
Farm fresh eggs are the best, 8 eggs whisked or mixed with a mixer. Added fresh chopped tomatoes, the bacon and onions mix, drained and chopped, and the green chillies, peeled and chopped.
I made my own deep dish pie shell, layered the bottom with 1/2 cup cilantro and 1 1/2 cups of Monterey jack and sharp cheddar grated. Then poured in the fluffy egg mixture and topped with 1/2 cup more cheese and a sliced Jalapeno peppers. Sprinkled a few dried red peppers on top. Pop in the oven at 350 for 50-60 minutes and yummy! A nice spicy, roasted flavor with a little kick.
The roasted vegetables really gave the soup and robust flavor. I really liked the mix of purple, white and orange carrots.
A touch of sage, grilled onions and more roasted chili peppers. Throw in some jalapeno peppers and dried red peppers for extra spice. A touch of cream and vegetable broth in the final blend. Awesome!
For the grilled acorn squash, simple salt and pepper topped with parmesan cheese and roasted squash seeds which had a nutty almost popcorn like quality.
Abundant varieties of carrots and acorn squash, fresh eggs, lush cilantro. I pick up some delicate sweet pea sprouts and any local citrus I can procure. I’m starting to think maybe a hearty, roasted squash and carrot soup, with a chili twist, grilled squash. citrus salad, and some sort of quiche with a Hispanic twist. And I picked up a honeycomb of raw honey.
