News and Notes
20 July, 2018
Be sure to try our delicious grass-fed, grass-finished, 100% pasture-raised New Mexico Beef! We offer a great variety of cuts: grind, roasts, ribs, shanks and steaks.
Fresh Catch! Halibut Cheeks & Black Cod!
16 July, 2018
Available the next several weekends at our New Mexico and Arizona Markets!
13 June, 2018
Order now for July delivery of our fresh harvest grass-fed, grass-finished, 100% pasture raised beef. Delicious and nutritious! Order by phone 505-865-4097 or send email Pricing & Info
Roadrunner Park Farmers Market-Honey Only!
4 June, 2018
JUNE 9, 2018, THIS SATURDAY ONLY! 7-11am at Roadrunner Park (3502 E Cactus Rd, Phoenix 85032). We'll have a great variety of Raw Local & Regional Honeys! Come see us! Advance orders are accepted. Mix or match ok...local and regional varieties to be determined. Case pricing as follows: Arizona Local Quart: 12x48oz jars (approx. 3 gallons of honey) for $208 Arizona Local Hexagonal: 12x14oz jars (approx. 1 gallon of honey) for $88 Regional Hexagonal: 12x14oz jars (approx. 1 gallon of honey) for $128 *Please email orders to firstname.lastname@example.org or call 602-286-9233*
New Mexico Seafood Sampler Party!
31 May, 2018
Our most common requested cooking demo party is mixed seafood. We'll provide a sample taster menu of our wild salmon, whitefish and other seafood specialties. You provide the sides, beverages and dishes. Invite some friends! We can fill your freezer on the same visit. Now scheduling for June and July 2018, please call or email for pricing and availability. 505-865-4097 email@example.com
Order Halibut Cheeks and Black Cod
25 May, 2018
Order today for halibut cheeks and black cod arriving in Albuquerque in early July. call 505-865-4097 or send email
Thank You Phoenix!
1 May, 2018
Thanks Phoenix FishHuggers for an incredible season! We'll be back in Arizona for a quick trip in mid-July to re-supply those who order. We'll kick off the Phoenix farmers market season with the fresh harvest again in late October 2018. We appreciate you all, thanks for considering us when feeding your families.
Fresh Catch! Halibut Cheeks & Black Cod!
30 March, 2018
Hi Phoenix FishHuggers! We now have Black Cod & Halibut Cheeks back in stock! We'll have a nice supply at Roadrunner Park Farmers Market tomorrow and over the next few weeks. Advance orders are gladly accepted. Black Cod, also known as Sablefish, is a deep water, oily, delicious, buttery whitefish. It actually has more omega-3 oil than all salmon species except for sockeye. Many compare its rich flavor to sea bass. This is our favorite meal for special occasions such as our anniversary & birthdays. Packages average 8-12oz each. Portions are skin-on, shoulder/collar portions are bone-in and tail portions are naturally boneless. Halibut Cheeks are the actual facial muscle of the halibut and considered a delicacy by many. I like to cook them like sea scallops. On the stovetop over medium high heat, I sauté the cheeks in olive oil & butter (either or is fine, coconut oil, or your favorite cooking oil). We typically dress with lemon juice, capers and olive oil and serve the Halibut Cheeks with a huge side of garden salad or on top of rice or pasta. Packaged portions average 8-15oz.
28 March, 2018
Farmers Market honey shoppers have a myriad of questions about crystallized honey. Compared to liquid honey, crystallized honey is noticeably different in color and consistency. This brings about inquires like: What is it? Why does it look thicker? How is it different? Why does it crystallize? Is it still good? Crystallization occurs when honey turns from a liquid state to a solid state. Almost all honey will eventually crystallize. If you want to try one of the few that won't, ask for a taste of our Florida Tupelo. Crystallization occurs faster in RAW honey and crystallized honey is highly sought after by many as proof of its raw-ness. Also, honeys with a lower moisture content (think desert honeys) typically tend to crystallize a bit more quickly. We understand that honey, by its very nature, is different each and every season/year due to the different floral sources, the particular amounts of fructose, glucose, and other -oses, and different aromatic compounds that give the various and sometimes distinct flavors and aromas of honey. Climate, rainfall and terroir are also factors. So what actually causes crystallization? Well, it takes nucleation sites (there are more in raw honey) and cooler temperature (around 55 degrees F), because really crystallization relates to the organization of molecules in the honey. Lower temperatures help to slow the movement of the molecules and get them lined up, but if you go even lower in temperature they don't move at all. Because of the different sugars contained in honey, some organize more rapidly (glucose), some more slowly (fructose). Each variety of honey will crystallize at a different rate and this can also vary season to season. While some enjoy their honey thick and cloudy, others prefer a more liquid honey and a few assume that once honey "sugars up" (crystallizes) it has gone bad. As we know, honey is virtually immortal and crystallized honey is safe for consumption and actually quite delicious. To keep your honey liquid longer, store around 75 degrees F. This can even be in a sunny windowsill or near the stove. To re-liquify crystallized honey, I recommend a hot water bath. Boil a pot of water, turn off the stovetop and put the jar into the warm water for 15-20 minutes or so. Please do not microwave your honey, it will break down some of the beneficial minerals. What about creamed honey? Creamed or whipped honey is a form of crystallized honey that is processed using temperature controlled methods to create a smooth, uniform creamy texture. Creamed honey is made by blending one part finely granulated honey with nine parts liquid honey. The mixture is stored at about 57 degrees until it becomes thick and creamy. Sometimes we like to refer to our crystallized honey as "naturally creamed". More questions? Call us, send an email, come see us at the market or make an appointment for a honey class!
Meat Milk and Rodeo
16 February, 2018
What do these words have in common? Selective breeding to enhance favorable traits has created 800 recognized breeds of cattle. I am focused on producing the best eating experience from an animal born and raised on a diverse high plains native grassland, plucked at the peak of maturity with a calm and gentle hand. Mainstream grocery stores have jumped on the grass-fed bandwagon because of a growing interest, while average beef consumption in America has been falling for years. Big retailers must turn to the dairy industry to supply enough grass-fed ground beef from retired milk cows and their male offspring. Dairy breeds, like holstein, are designed for large volumes of milk and are usually lean and docile on a monoculture diet in a questionable setting. Rodeo cattle are bred for intelligence, speed and endurance. Ultra lean tough meat with a strong flavor is typical from those traits after a long career of roping and running from cowboys on horses. This product goes into canned soup, tv dinners and dog food for a discount class of food for the masses. The genetics in my private herd are of mostly Black Angus and Red Devon with a touch of Murray Grey. Born without horns (poled), my cattle are not for roping. We like a four score frame for easy finishing around 1200 pounds with average daily gains of 3.14 pounds per day. Good mothering instinct keeps a herd together without any worry from coyotes on the open prairie, while a thick winter coat will protect them. Intramuscular fattening for the marbling effect of a juicy steak tops the list. Elbow room is essential to be a happy cow at 10 acres per animal. Clean windmill water and over 100 prairie grasses and flowers contribute to the terroir of a high plains pasture where the buffalo used to roam. This is the best beef in the world--to me. Temple Grandin would be proud of how gently my cattle are treated from the first day to the last. The order of importance: 1)Cattle breed 2)Cattle feed 3)Kill method 4)Meat fabrication 5)Meat storage temperature For the best experience: 1)What you eat 2)Where you eat it 3)Who you eat it with...will decide if it helps or hurts you. Buy grass-fed from any grocery chain and a pound of mine, and cook it the same day same way. Taste the difference and judge with your mouth what's best for you and your family.
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