Adios Albuquerque

Wow! Summer has passed by so quickly, and it’s almost time for us to return to Phoenix for our fall farmers market season. You can find us this Saturday, on September 30, 2023, at the Los Ranchos Growers Market. It’s the perfect opportunity to stock up on goodies for your freezer and pantry as winter approaches. This will be your last chance to catch us before we head back to New Mexico for the Winter Market in Los Ranchos on Saturday, December 9, 2023. If you’d like to place an order please review our current product list

We want to express our heartfelt gratitude to all of our customers, co-vendors, growers, farmers, gardeners, and market managers. We absolutely love what we do, and we couldn’t do it without each and every one of you. Your feedback, comments, and input are always welcome and deeply appreciated. It’s been an enjoyable summer, and we’ve made sure to stock up on plenty of green chile and other delicious produce and fruit for the winter season. This week, Kenny has been busy processing frozen grapes, cherries, and elderberries to start fermenting our family’s Christmas Mead!

For our Phoenix friends, we tentatively plan to kick off our fall farmers market season at both Roadrunner Park and Ahwatukee Farmers Markets during the weekend of October 14/15. Keep an eye on our market calendar for updates, and feel free to place advance orders anytime.

With warm Autumnal cheer,

Brenna & Kenny

Let’s sweeten the deal!

If you’re in New Mexico, it’s a great time to consider stocking your pantry and freezer for the fall and winter. Did you know we offer local honey and medjool dates by the case? These are a great way to bring some sweetness to your life!

12 ounce hexagonal jars of honey are great gifts for any occasion! The size is convenient for your table or coffee & tea station. We offer a case of 12 jars for $84…that’s right, only $7 per jar! Eat all you like this winter or share with friends and family.

46 ounce quart jars of honey are great for families and those who prefer the conveinience of a larger jar. Also a great gift for the honey lovers and Pooh bears in your life. We offer  quart jars for only $20 each when you purchase 5 or more.

Calling all mead makers! Did you know we offer 5 gallon pails full of honey? It’s a total of 60 pounds of local raw honey. If you’re making mead, this is the way to go! Others who enjoy this volume are families who eat lots of honey and people who enjoy bottling their own honey. Wildflower honey is currently in stock for $300 per 5 gallon pail.

Do you like figs? How about a date? smiley Just within the last few years have we located an excellent source of Medjool dates. The grower is near Yuma, Arizona and the family produces a nice supply of dates, various citrus and other local fruit. From the time of harvest, these dates are stored in the freezer so they can maintain their plump, juicy texture. Dates are awesome for breaking fasts and contain a nice amount of fiber and a variety of minerals. As my last snack at night, about 2-3 hours before bed, I enjoy having one or two dates. I think it may help support blood sugar levels and boost the liver’s glycogen production making for a more restful night’s sleep. The comments we get from customers are commonly along the lines of, “I haven’t had a date this good since I was in Egypt!” The small and large bags are always popular, and we also offer a case of 11 pounds of loose Medjool dates for $45. Although dates are typically fine left out to dry and dehydrate, they can remain juicier much longer when stored in the freezer. 

Although advance orders are not required, they are recommended as to ensure your opportunity to take advantage of these sweet deals!

Here are a couple of easy ways to use honey and dates

Honey Citrus Soda

Ingredients:  Honey + Citrus Juice + a pinch of Sea Salt + Sparkling Water

Directions:  For a quart of soda use 1/2 cup of freshly squeezed citrus (mostly lemon with grapefruit is our favorite), 1/2 cup honey, a few grains of sea salt (Redmond real salt is our favorite). Mix those ingredients into a syrup and dilute to taste with cold sparkling water. Store in refrigerator and expect a slight fermentation if stored more than 2-3 days.

Serve:  Delicious anytime! An excellent HOME-ADE replacement for commercial electrolyte drinks. Commonly used during illness, recovery and fasts. Effective as a cough syrup and expectorant. Fresh citrus juice provides vitamin c, sea salt provides minerals, glucose in honey provides immediate energy to our cells.

Chocolate Covered Dates

Ingredients: Dates + Dark Chocolate + Almonds/Pecans/Your favorite nut

Directions: Typically I prepare 1-2 per person as an after dinner treat. Gently melt dark chocolate in a saucepan. While waiting for chocolate to melt, pit the dates and stuff each one with a whole almond, a pecan half, or your favorite nut. Once the chocolate is melted, roll each nut-stuffed date into the chocolate…careful, it may be hot! Chill on a plate or baking sheet in the fridge. These treats can also be made ahead and stored in the fridge or freezer.

Bee Well,

Brenna & Kenny

Fish Friday

How about a couple of easy Instant Pot fish recipes for a delightful late summer Friday? Most of the ingredients are currently in season at the Los Ranchos Growers Market here in New Mexico’s beautiful Rio Grande Valley. Each recipe can be prepared in 20 minutes or less… after all, FISH is the ultimate fast food!

Wild Alaska Cod


  • 1 cod filet (16-24 ounces)
  • 1 1/2 cups cherry tomatoes (or mixed small tomatoes), chopped
  • Sea salt and ground black pepper to taste
  • 2 tbsp butter


  1. Pour the tomatoes in the Instant Pot.
  2. Place fish on top.
  3. Season with salt and pepper.
  4. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 8 minutes.
  5. When the timer beeps, use a quick release. Carefully unlock the lid.
  6. Place butter on the cod filet. Close lid and let the dish sit for 1 minute.
  7. Serve and enjoy

Spicy Sockeye Salmon


  • 1 pound sockeye salmon filet, cut into 4 portions
  • 2 tbsp assorted dried chiles
  • Sea salt and ground black pepper to taste
  • 1/4 cup lemon juice
  • 1 cup water


  1. Season the salmon filets with chiles, salt, pepper, and lemon juice.
  2. Pour the water into the Instant Pot and insert a steamer basket.
  3. Place fish in the basket.
  4. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 5 minutes.
  5. When the timer goes off, use a quick release. Carefully open the lid.
  6. Serve and enjoy

If you try one of these recipes and love it, please let us know. We really enjoy receiving and sharing your food photos!

See you at the market,

Brenna & Kenny