News and Notes
Ambrosia Dumosa - Honey of the Week
22 March, 2019
Desert Wildflower, or Ambrosia Dumosa is a shrub native to the southwestern US. It's sometimes known as burro-weed or bur sage, grows around creosote, and blooms yellow flowers. This particular honey contains a high amount of desert rag weed pollen. Ambrosia is a light-bodied, light-amber colored honey. Its flavor is fresh and robust with a hint of nuttiness.
How long can I store fish in the freezer?
21 March, 2019
Your freezer will determine the shelf-life of your fish. The precious omega-3 oils in salmon must be held at consistently cold temperatures to maintain quality. We suggest a dedicated deep freezer, a chest freezer if space allows. We also recommend having a fridge/freezer thermometer so you know precisely the range of your freezer. 0 degrees F will hold your fish about 6 months (typical of fridge/freezer combos), -10 degrees F will hold your fish for about 1 year and -20 degrees F will keep your fish in great shape 2 years or more.
Alfalfa - Honey of the Week
27 February, 2019
We have an abundance and variety of Arizona Honey. My favorite table honey is Alfalfa Blossom. I like to start my day with a scoop of honey off the spoon or in my tea and I take a couple of spoonfuls again at bedtime for more restful sleep. Alfalfa honey is heavy-bodied, amber-red in color (here in the southwestern US), and has a rich classic flavor without being overtly sweet. It reminds most people of their childhood no matter where they're from. Alfalfa is pollinated by naturalized honey bees and various species of native bees. Alfalfa honey is rich in minerals, vitamins and antioxidants and is a better sweetener in diabetic diets than sugar and other non-nutritive sweeteners. Raw Alfalfa honey has been known to be helpful for seasonal allergies. Come see us and sample all of our great USA honey sources! Tons of Arizona local, lots of regional. For us, raw is more important than local and we love having a variety. We're bringing about 10-12 varieties of raw honey to the markets, about half are from AZ. You may be interested in one of our upcoming honey & mead tastings or schedule your own for you and a group of like-minded friends. At home, we offer about 22-24 varieties of raw honey, mostly from the western US, including a few from mid-west to east coast. Whether you need honey by the jar, case(s), pail or barrel...let us know how we can help you. **We ship throughout the USA**
Fresh Olive Oil Harvest
25 January, 2019
In the northern hemisphere, olives are harvested in the fall. Because of the widespread and constant presence of olive oil imitators in supermarkets, it can be challenging to remember that real, pure olive oil is a seasonal product, ideally harvested at its natural peak. An olive is a drupe, or a stone fruit, similar to a plum or a cherry. Its oil is more like fresh squeezed fruit juice - none of the highly processed industrial "food" oils (including fake olive oil) can ever compare. There are around 700 varieties of olives and each have their own distinct taste and aroma. The Bariani family are cultivars of Mission and Manzanillo olives, yielding a genuine olive oil with qualities distinctive of the region of the Sacramento Valley where the orchards grow. Bariani Olive Oil has been our favorite for over 15 years, which is why we offer it to our customers. Excellent for searing our salmon, drizzling on salads and so much more...we particularly enjoy using the Early Harvest Olive Oil as a topping for vanilla ice cream. The Bariani's produce a small quantity of oil each year. They grow, harvest and press their own olives and each bottle is marked with a harvest and bottling date. The oil is best consumed within 1 year of the bottling date. We currently have the freshest Fall 2018 harvest of Bariani Olive Oil! There are two types: Early Harvest Extra Virgin Olive Oil: gold label, pressed from green olives (before they fully ripen) beginning in October. There is less oil in a green olive and this oil has a more intense flavor, some describe as "peppery". Our favorite for finishing and dressings, we prefer to use it raw. It's worth mentioning again that this is also our favorite drizzled over vanilla ice cream. Extra Virgin Olive Oil: white label, pressed from black olives as they ripen into December. We love to use this milder, lighter oil on salads or for light duty sautéing of seafood or greens.
Which wild salmon is your favorite? Have you tried them all?
15 January, 2019
When we first started promoting our fish at farmers markets, salmon was all the rage. It was on every restaurant menu and in every supermarket across and country. The challenge then was that the only widely available salmon was farmed raised. Farmed salmon is a genetically engineered Atlantic salmon grown in net cages in the open ocean off the Pacific coast of Chile (mostly). You may have seen wild salmon canned or "fresh" in the fish counter on occasion. Back in the early 2000's, we spent many hours discussing the superiority of Wild Salmon over farm-raised with consumers. Well, times have changed rather quickly and now it seems that a large share of seafood consumers are well aware of the wild vs. farmed debate and consistently seek out sustainably harvested wild Alaska salmon. As you probably know, wild salmon has higher omega-3 oils and better nutrition, it's more eco-friendly and has a superior flavor and texture. What you may not know is that there are 5 species of Wild Pacific Salmon caught in the cold waters of the Pacific Ocean around Alaska. We're commonly asked, "which one is the best?" There is no simple answer, but we can certainly help you determine your favorite salmon. Here is a basic overview: 1) Sockeye or Red Salmon is the darkest red and has the most powerful salmon flavor. Due to its high omega-3 oil content, sockeye is widely considered the "healthiest" salmon. These fish migrate tens of thousands of miles across the Pacific Ocean during their 2-3 year lifespan. Sockeye is our favorite salmon for sashimi, though we do grill or pan sear it often. Worldwide, sockeye is the Japanese preferred salmon. 2) Coho or Silver Salmon is slightly lighter, milder and has about half the omega-3 oil of sockeye. Coho tends to be juicy and flavorful when cooked. Coho is our favorite salmon for baking, grilling and smoking. Worldwide, coho is the American preferred wild salmon. 3) Keta or Silverbright Salmon (known in Alaska as chum salmon) is very mild and has 0.6 grams of omega-3 oil per serving (about 10 times more than most whitefish). Due to its mild taste, we think keta salmon makes an excellent substitute for cod or halibut and has superior nutrition. The flesh turns a very pale pink when cooked and it does well with a sauce or poached in white wine and water. Keta is our favorite salmon to prepare for guests who may or may not like salmon. Kids love it too. Worldwide, keta salmon is the favorite of Europe, particularly France. 4) Pink Salmon has traditionally been canned, as it is the most abundant species of wild salmon. We recommend canned wild salmon over any farmed salmon every day of the week. Pinks have a 2 year lifespan and are the smallest of the 5 wild Pacific salmon species. Pink salmon has a good omega-3 oil content and provides a lot of high quality protein. It's our favorite salmon for chowder, salads and omelets. Typically, we wholesale all of our pinks to the cannery at the time of harvest. 5) King or Chinook Salmon is the largest and least abundant of the wild Pacific salmon species. It has a long lifecycle in the open ocean and the average king is over 30 pounds. King salmon is the state fish of Alaska and most of it is consumed within the state. It is a great source of omega-3 oil and is excellent cut into steaks. We didn't harvest any king last season, we suggest coho as the nearest alternative. For many years, sockeye was our family's favorite. Now, we are better satisfied by rotating through the species for a little more variety. We suggest trying 2-3 varieties of our wild salmon to determine your favorite. ENJOY! Try our Keep It Simple Salmon Recipe
8 November, 2018
Sunday, November 11, 2018 from 4-7pm at FishHugger's home (2031 N 47th St, Phoenix AZ 85008). You can get access to SO MUCH MORE at our home! Come see us, children and families welcome. Light snacks and samples will be provided. Bring a friend and bring a cooler. We really enjoy the markets, yet we have much to offer through socials, dinner parties, cooking classes and demos. Our place or yours, we can customize your class or event. Let us know what you'd like to see!
Order Black Cod, Halibut Cheeks & Pacific Cod
26 October, 2018
Please order your 3, 6 or 12 month supply. Black Cod is oily, delicious and amazing butterfish! Halibut Cheeks are the delicacy of the fish. Pacific Cod is a mild, light, flaky fish.
13 October, 2018
Yay! Roadrunner Park Farmers Market was fun for a few hours and we packed up at a record pace in the rain around 10:30am. Our first official rainout in years was a great welcome back to Phoenix. See you next Saturday!
10 October, 2018
We're kicking off our fall farmers market season this Saturday, October 13 at Roadrunner Park! Please join us 8am-1pm, every Saturday now through December 1!
Thank you New Mexico!
29 September, 2018
We've really enjoyed our 2018 summer/fall season here at the Los Ranchos and Corrales Growers Markets! We'll be back at the Los Ranchos Winter Market on Saturday, December 8!
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