Month: October 2024

This season, we’re excited to feature an extraordinary honey made from Ambrosia dumosa, also called desert buckwheat, burro-weed or white bursage. This native plant flourishes in the Arizona desert from March through November, producing clusters of yellow flowers under the right conditions. Bees transform its nectar into a dark, richly flavored honey with bold, earthy undertones—a true reflection of the desert landscape.

Because ambrosia dumosa doesn’t bloom reliably every year, this honey is harvested only during exceptional growing seasons. It’s packed with desert ragweed pollen, which could offer a natural boost for allergy sufferers. And like all of our offerings, this honey is raw and unfiltered to preserve every bit of flavor and nutritional benefit.

Come see us at the market this weekend to try a sample of this limited-batch honey. Or, elevate your tasting experience with a private honey flight featuring a selection of our finest varieties.

PHOENIX: We plan to participate in both Roadrunner Park and Ahwatukee Farmers Markets through December 8, 2024 for the fall season. Then we spend the rest of December in New Mexico harvesting beef. We’ll be back in Arizona for the winter/spring market season at the beginning of 2025.

ALBUQUERQUE: We plan to be back for the Los Ranchos Winter market on December 14, 2024. We suggest ordering in advance.

Please check our calendar page frequently to stay updated on our market schedule.

Stay Nourished,

Brenna & Kenny

FishHugger is back at the Phoenix farmers markets this weekend, bringing all your favorites to kick off the season! Whether you’re craving wild-caught sockeye salmon, premium grassfed-grassfinished beef, or a variety of flavorful pork cuts, we’ve got something delicious waiting for you. For those with a sweet spot for honey, don’t miss out on our selection of raw local and regional honey and bee pollen.

We’re also stocked with Bariani Olive Oil and Kenny’s spice rub to elevate your meals. And yes, FishHugger’s tallow salve is back too, ready to keep your skin nourished.

Swing by to explore these fresh finds, enjoy the bustling market vibe, and say hello! We’re excited to reconnect with everyone and fuel your fall meals with top-quality foods.

PHOENIX: We plan to participate in both Roadrunner Park and Ahwatukee Farmers Markets through December 8, 2024 for the fall season. Then we spend the rest of December in New Mexico harvesting beef. We’ll be back in Arizona for the winter/spring market season at the beginning of 2025.
ALBUQUERQUE: We plan to be back for the Los Ranchos Winter market on December 14, 2024. We suggest ordering in advance.

Please check our calendar page frequently to stay updated on our market schedule.

Stay Nourished,

Brenna & Kenny

As you may know, we’ve extended our time in New Mexico to allow for a 21-day dry aging process, ensuring the perfect quality of our beef. Join us tomorrow, Saturday, October 12th, for our final market in New Mexico until mid-December.

We’ll have Black Cod Filet, Miso Marinated Black Cod, Smoked Black Cod, Smoked Sockeye Salmon and Snow Crab Clusters. Our grassfed-grassfinished beef includes ground beef, ribeye, NY strip, and beef shanks. For pork lovers, we’re offering ground pork, green chile pork sausage, pork belly, and pork chops. Don’t forget local raw honey, Kenny’s spice rub, and Bariani Olive Oil!

Want to stay in the know about our exclusive market specials and updates? Sign up for our email newsletter for exclusive access to deals and seasonal offerings!

We’re excited to announce that, in addition to our wild Alaska salmon, black cod, and halibut, we plan to expand our fish inventory, and we want your input!

Please take part in our Fall Seafood Poll and let us know which fish you’d like to see:

• Ling Cod
• Octopus
• Pacific Cod
• Yelloweye Rockfish

As of October 15, 2024, our official poll is closed, however, you can still respond anytime via email. Your feedback is invaluable, and we’d love to hear any questions you may have. If you have a preference for a specific volume of your selected fish, feel free to let us know!

Until the Next Catch,

Brenna & Kenny
 

Nature has always been our most patient teacher when it comes to food production. In a world of year-round availability and instant gratification, we’ve somewhat lost touch with the intricate dance of seasonal food production. Each harvest has its own rhythm that must be respected, and the best flavors emerge only when we honor these natural cycles.

This deep respect for timing extends beyond the field and pasture. The art of food preparation often involves patient waiting – the slow fermentation of sourdough, the careful aging of cheese, and the methodical development of premium meats. These processes can’t be accelerated without sacrificing quality. Each day of waiting builds flavor, enhances texture, and contributes to the final excellence of the product.

As we adjust our market schedule to align with these natural rhythms, we’re reminded that some of life’s finest offerings simply can’t be rushed. We’ll be extending our time in New Mexico at the Los Ranchos Growers Market by one more week, allowing us to better synchronize with nature’s timeline. This slight adjustment ensures we can continue providing the highest quality products while respecting the seasonal cycles that govern our work.

This commitment to timing and tradition might seem out of step with our fast-paced world, but we believe it’s essential to maintaining the quality our customers have come to expect. Your appreciation for quality and seasonal eating makes it possible for us to maintain these traditional practices that result in superior products.

We look forward to continuing to serve you with the very best that each season has to offer.

Best,

Brenna & Kenny