Month: April 2026

We’re heading into our final weekend in Phoenix, and Sunday, April 26 is the last day to get food from us before we leave for the summer. If you’ve been meaning to stock up, this is the time to do it while there’s still a solid variety available.

We’re offering a number of end-of-season specials this week on some of the items people tend to rely on most, including coho salmon, black cod, pork, and select cuts of beef. To see current specials and stay up to date on availability and timing, please join our mailing list.

We’ll also have smaller quantities of halibut and Pacific cod available, along with raw local honey, Medjool dates, and Bariani olive oil, and the insulated tote bags are back in stock as well. If there are specific items you’re hoping to pick up, it’s worth reaching out ahead of time so you can get exactly what you want, otherwise everything will be first come, first served as we move through the weekend.

We’ll be at the market with a nice variety available, and orders for pickup are due by 3:00pm on Friday. If you’re not able to make it out, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 is the last day to get food from us before we head to New Mexico, so if we don’t see you this weekend, have a great summer and keep an eye on the newsletter for our usual mid-summer trip back to Phoenix. Otherwise, we’ll be back in the fall.

Stay Well Fed,
Brenna & Kenny

With just one week left in our spring season in Phoenix, now is the time to stock up.

Pork tends to be one of the easiest ways to keep meals simple. A pound of green chile pork sausage in a skillet is usually most of the meal. Add a few eggs, toss in whatever vegetables you have on hand, serve it over rice, or keep it simple and eat it as-is. It’s quick, flexible, and something you’ll actually use.

Pork chops are a different kind of meal, but just as reliable. Thick cut, bone-in, and best when given a little attention, they’re something many of you already know how to work with. A simple approach goes a long way here, especially if you’ve made our pork chop recipe before. In addition to pork chops and sausage, we’ll also have a limited supply of pork shanks, ground pork, pork ribs, and pork lard.

Most of you already cook this way. You keep a few reliable things on hand and let them carry you through the week without much effort. With that in mind, we’re currently offering some exclusive year end deals to our subscribers. If you’d like to be notified of specials and sales, please join our mailing list.

Seafood is still well stocked, including coho salmon and black cod, along with halibut and Pacific cod. We’ll also have raw local honey, Medjool dates, and Bariani olive oil available. FishHugger insulated tote bags are back in stock too!

If there are specific items you’d like, we strongly recommend ordering in advance so you can get exactly what you want. Otherwise, everything will be first come, first served.

We’ll be at the market this weekend with everything on hand. If you’d like to place an order for pickup, please do so by 3:00pm on Friday for both Saturday and Sunday markets. If you’re not able to come to the market, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 will be our final day in Phoenix before we head to New Mexico for the summer.

Stay Well Fed,

Brenna & Kenny

With just two weeks left before we wrap up our spring season in Phoenix, this is the time to start picking up what you’ll want to have on hand in the weeks ahead.

Our wild-caught sashimi quality seafood is already portioned and frozen, which makes it one of the easiest things to keep on hand for the summer. You can take out exactly what you need, let it thaw, and have something ready for dinner without much planning or waste.

Alaska wild coho salmon is as steady as it gets. Light, clean, and easy to work with, it handles just about any approach. A simple method is often the best place to start. Salt, a little olive oil, and into a hot pan or oven until just done. It’s the kind of fish you can come back to again and again without overthinking it.

Black cod is a little different. Richer, softer, and more forgiving, it’s hard to overcook and does well with gentle heat. A low oven or a slow pan with a bit of oil lets it relax into itself. It’s one of those fish that feels like more than the effort it takes.

For those looking to stock up, we’re currently offering some subscriber exclusive seafood bundle options. To be notified of special sales and deals, please join our mailing list.

These are straightforward ways to fill the freezer with portions you’ll actually use.

We’ll also have halibut and Pacific cod in smaller quantities, along with pork, beef, raw local honey, Medjool dates, and Bariani olive oil.

We’ll be at the market this weekend with a nice variety on hand. If you’d like to place an order for market pickup, please do so by 3:00pm on Friday for both Saturday and Sunday markets. If you’re not able to make it out, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 will be our final day in Phoenix before we head out for the summer.

Stay Well Fed,

Brenna & Kenny

Many of you are likely well aware that we leave Arizona for the summer to spend our harvest season in New Mexico. Our last few markets are approaching quickly, and we’ll only be available in Phoenix through Sunday, April 26.

NOW is the time to stock up for the summer. Please review our current product list prior to placing an order.

Aside from a single mid-summer trip back to Phoenix, we won’t be here again until mid-late October. That’s our usual rhythm, and as we get closer to the end of the season, availability and variety naturally begin to narrow. The sooner you stock your freezer and pantry, the more likely you’ll find exactly what you’re looking for.

Honey tends to be one of those things people keep around without thinking too much about it, and it will be the first to shift. After this weekend, it’s likely we’ll have little more than classic wildflower available.

Right now, we’ve got a full range on the table: cotton blossom, cactus blossom, catclaw acacia, mesquite, and wildflower. Each one carries its own flavor, some lighter and more neutral, others deeper and more distinct. Some disappear easily into tea or coffee, while others hold their own over yogurt, toast, or a simple piece of cheese.

Honey is packaged and sold year-round, but it’s produced on a seasonal timeline. What’s on the table now is the last of this range until the next harvest begins.

For those of you who use honey regularly, this is a good time to choose the ones you like and keep a few jars on hand. Not in excess, just enough to carry you through.

Regular 14 oz jars are $14 each, or you can stock up with 4 for $50 or 12 for $96

Quart 46 oz jars are $28 each, with options of 4 for $100 or 12 for $240

We’ll be at the market this weekend with the full selection on hand. If there are particular varietals you don’t want to miss, feel free to reach out ahead of time and we’ll do our best to set them aside.

We’ll also have beef, pork, salmon, black cod, halibut, Medjool dates, and Bariani olive oil available. If you’d like to place an order for market pickup, please do so by 3:00pm on Friday for both Saturday and Sunday markets.

If you’re not able to make it to the market, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 will be our final day in Phoenix before we head out for the summer.

Stay Well Fed,

Brenna & Kenny

Over the last several years, the cost of putting good food on the table has changed. Meals that once felt routine now ask you to be a little more intentional with what you buy and how you use it. One practical way to push back is not by buying less food, but by using what you already have more completely.

In many households, this wasn’t a strategy. It was simply how things were done. Kenny’s dad had a name for it: “hand grenade stew.” Whatever was left in the fridge, bits of meat, vegetables, maybe some rice or potatoes, all went into the pot. No recipe, no waste, and always somehow better than expected. It wasn’t fancy, but it worked as an easy solution to managing leftovers.

We saw a version of that last week with the salmon tails. Scraping the meat, crisping the skin, making use of the whole piece without overthinking it. Once you get comfortable working that way, it doesn’t stay limited to fish. It carries over into the rest of the kitchen.

A piece of cooked salmon doesn’t need to be reheated and repeated. It can be flaked and turned into something new, like the salmon avocado boats we shared recently, or folded into a quick meal with what’s already on hand. The same goes for a portion of cooked meat, a scoop of rice, or whatever is left from the night before. These aren’t leftovers in the usual sense. They’re ingredients that are already partway there.

That’s where most waste disappears. Not through strict systems or perfect planning, but through knowing how to use what you already have. When a piece of fish or meat becomes the starting point for the next meal instead of the end of the last one, you naturally get more out of it. It’s simple, practical, and it adds up quickly.

For those of us who keep a freezer, this approach matters even more. Not as a place where food sits indefinitely, but as a tool to give you flexibility. Portion something before it gets overlooked, pull it back out when it fits, and keep things moving without pressure.

If you worked through a salmon tail last week, you’ve already practiced this. The same approach applies across the rest of the kitchen. A well-stocked freezer and a few simple habits go a long way.

As we get closer to our seasonal transition, it’s also a good time to take a look at what you have on hand and what you’d like to keep stocked for the months ahead. Having a few reliable options in the freezer makes this kind of cooking even easier.

Eat Well,

Brenna & Kenny