Author: Kenny & Brenna Aschbacher

Our fresh Arizona Medjool dates are just harvested and wonderfully juicy! Soft, full-flavored, and perfect for a homemade treat that delivers a little holiday magic without any stress. This recipe is simple enough for weekday snacking, festive enough for gatherings, and ideal for gifting. Count on two to three dates per person, and remember these freeze beautifully so you can make a batch anytime.

Ingredients
Fresh Arizona Medjool dates
Crispy pecans
Dark chocolate
Unrefined coconut oil (optional but helpful)
Coarse sea salt

To make the crispy pecans, soak raw pecan halves overnight in warm water with a little salt. Drain them the next day, spread them on a baking sheet, and dry them slowly in a 200 °F oven for approximately 4 hours, until they’re fully crisp. They take on a deep, toasty flavor and make the perfect crunchy center.

For the dark chocolate coating, melt the chocolate gently in a bowl over warm water. If it feels too thick or difficult to dip, add a teaspoon of unrefined coconut oil while melting. It creates a smoother, glossier finish and adds a whisper of richness that pairs beautifully with the dates.

Instructions
Open each Medjool date just enough to remove the pit. Tuck a crispy pecan half inside, close it back up, and dip the whole date into the melted dark chocolate. Set the coated dates on parchment, sprinkle lightly with coarse sea salt, and let them firm up. Chill or freeze to speed the process. You can store a whole batch in the freezer and enjoy them whenever you need a small sweet bite.

We’ll have plenty of fresh Arizona Medjool dates at both Roadrunner Park and Ahwatukee Farmers Markets this weekend, and if you’re planning holiday treats, gatherings, or edible gifts, these little chocolate-dipped gems are as easy as it gets.

With Gratitude,

Brenna & Kenny

Our fresh catch of wild Alaska halibut has arrived in Phoenix, and we’re excited to share it with you. These pristine filets come from careful longline harvest, handled quickly and packed to preserve the clean flavor and firm texture that true halibut is known for. Over the years we’ve talked a lot about quality and authenticity when it comes to halibut, and we’re pleased to offer the real thing once again.

If you want an easy way to prepare it:

Pan-Seared Wild Halibut
• One 8-ounce halibut filet
• Sea salt and black pepper
• 1–2 tablespoons Bariani Olive Oil
• 1 tablespoon butter
• Fresh lemon
• Optional herbs such as thyme or parsley

1. Pat the filet dry and season with salt and pepper

2. Warm Bariani Olive Oil in a skillet over medium-high heat and add the butter

3. When hot, sear the filet for about 3–4 minutes until golden

4. Flip and cook another 2–3 minutes until opaque and flaky

5. Finish with lemon and herbs

Need more halibut recipes? Look here!

Want to review our past posts on halibut? Look here and here!

Our Alaska wild coho salmon, grassfed-grassfinished beef, delicious pork, local raw honey, Bariani extra virgin olive oil, Kenny’s New Mexico spice rub, and fresh Arizona medjool dates are also in excellent supply.

Come see us at the market this weekend to explore what’s in stock and consider purchasing halibut in bulk. It’s an excellent time to fill the freezer with your favorites.

Happy Feasting,

Kenny & Brenna

We’re settling back into Phoenix and wanted to share a quick highlight from the recent Alaska harvest. Wild Coho Salmon came in beautifully this year, bringing vibrant color, rich flavor, and plenty of availability for your fall meals. If you enjoy King Salmon, be sure to try our Coho! Black Cod has also become a runaway favorite, and many customers tell us they can’t find it anywhere else in Phoenix. We’re well-stocked for the weekend.

If you want easy ways to enjoy them:

Simple Coho Salmon:
Brush with Bariani Olive Oil, season with salt and pepper, and roast at 400°F for 10–12 minutes until just cooked through. Finish with fresh lemon.

Easy Black Cod:
Season the filet with salt, pepper, and a little garlic. Dot with butter, add a splash of lemon, and bake at 375°F for about 12–15 minutes until it flakes gently.

We’ll also have our grassfed-grassfinished beef, delicious pork, and local honey available!

Come see us at the markets this weekend and stock up for November cooking. We’d love to help you pick out something delicious.

Happy Feasting,

Brenna & Kenny

We’re back in Phoenix and easing into the fall farmers market season. You’ll find us at both Roadrunner Park and Ahwatukee Farmers Markets this weekend, November 8 and 9, and we’re looking forward to seeing everyone again.

We’re arriving with a solid variety of wild Alaska salmon and whitefish, along with plenty of grassfed grassfinished beef and flavorful pork. Our honey lovers can look forward to raw local honey and bee pollen. While we don’t have every product fully stocked just yet, we’ll be there anon with the rest. In the meantime, there’s still plenty to enjoy and explore.

Our market calendar is updated through the first weekend in December. If you prefer to shop outside market hours, you’re always welcome to make an appointment to shop at our home near Thomas Rd and 44th St. Our product list is current, please review carefully prior to placing any orders.

Can’t wait to reconnect and help fuel your meals for the season ahead!

Summer has passed by so quickly, and it’s time for us to return to Phoenix for our fall farmers market season. You can find us tomorrow Saturday, October 18, 2025, 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’re back in New Mexico for the spring 2026 spring season.

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, onions, garlic, and more for the winter season.

For our Phoenix friends, we tentatively plan to kick off our fall farmers market season at both Roadrunner Park and Ahwatukee Farmers Markets the weekend of November 8/9. We’ll keep you posted!

Gracias,

Brenna & Kenny

Fresh catch season is here and our coho salmon portions have just arrived! Each year when these bright, silvery fish return to Alaska waters, it feels like an annual reunion. Coho are often described as the most versatile of the salmon family. They are not as bold and rich as sockeye, yet not as mild as pinks. Their flavor strikes a balance that makes them incredibly versatile in the kitchen, with a clean taste that pairs well with almost any style of cooking.

Coho are known for their firm texture and deep orange color. They are excellent grilled, roasted, or pan seared, and their milder flavor makes them especially appealing for those who find sockeye a little too robust. Many people discover coho after starting with sockeye, and before long it becomes their favorite. Coho also offers an excellent source of protein and omega 3 fatty acids, which support both flavor and nourishment in one satisfying meal. The flavor profile is very similar to king salmon.

We have been fortunate to share a variety of wild salmon with you over the years, and each type has its own unique qualities. Sockeye carries an intensity that makes it unforgettable, while coho delivers a more subtle richness that keeps you coming back for another bite. For families who are still discovering the world of wild salmon, coho can be an approachable and reliable choice, one that quickly becomes a staple at the table.

Now is the time to bring home fresh coho portions, perfect for stocking your freezer and enjoying in the months ahead. Alongside our salmon, you will also find black cod, Pacific cod, halibut, grass finished beef, pork, local raw honey, and Bariani olive oil. With cooler weather on the horizon, it is the right season to plan ahead for hearty and wholesome meals.

We will be at the Los Ranchos Growers Market the next three Saturdays through October 18, 2025. At this point we do not plan to join the December winter market, as our fall season is already running longer than expected. Fresh catch is here now, so this is the time to fill your freezer for the winter. Once we wrap up in October, we do not plan to have fish available in New Mexico again until spring.

For more info on the various species of wild salmon, check here.

For more info on coho salmon specifically, check here.

And here’s a tasty coho recipe!

Enjoy,

Brenna & Kenny

Sunday, September 28 is International Poke Day and it is the perfect excuse to enjoy one of the easiest and most flavorful ways to serve fresh fish.

Poke began in Hawaii with local fishermen who would season small pieces of their daily catch with sea salt, seaweed, and roasted kukui nut. What started as a simple snack has become a favorite around the world. Today, poke bowls are often layered with rice, fresh vegetables, sauces, and toppings, but at its heart poke remains about freshness, simplicity, and honoring the sea.

To help you celebrate, here is a simple recipe using Alaska sockeye salmon.

Easy Sockeye Salmon Poke Bowl

Ingredients:
• 1 pound wild Alaska sockeye salmon filet, skin removed and cut into bite size cubes
• 2 tablespoons soy sauce or tamari
• 1 teaspoon sesame oil
• 1 green onion, thinly sliced
• 1 teaspoon sesame seeds
• Cooked white or brown rice for serving
• Optional toppings such as avocado, cucumber, shredded carrots, edamame, pickled ginger, or seaweed

Instructions:
Place the cubed salmon in a bowl and gently toss with soy sauce, sesame oil, green onion, and sesame seeds. Cover and refrigerate for ten to fifteen minutes. Serve over rice and add any toppings you like.

That is all it takes to put together a fresh, colorful, and nourishing meal. The salmon is the star of the bowl and the toppings allow you to get creative with what you already have on hand.

We have sockeye salmon portions ready for you, perfect for making your own poke bowls at home. Along with salmon, our fall offerings include Pacific cod, black cod, halibut, grass finished beef, pork, honey, and olive oil. This is a wonderful time to think ahead to winter and stock your freezer and pantry.

Celebrate International Poke Day with us and enjoy the taste of wild Alaska sockeye in a dish that connects tradition, simplicity, and good food.

Enjoy,

Brenna & Kenny

Due to later harvest dates for beef and pork this fall, we’ll be staying in New Mexico a little longer than usual. You can find us at the Los Ranchos Growers Market the next four Saturdays through October 18, 2025. After that, we plan to kick off the fall farmers market season in Phoenix the weekend of November 8–9.

In other news, we have fresh-catch sockeye salmon portions along with a new shipment of Pacific cod and black cod. People are loving the black cod, so if you haven’t tried it yet, now is the perfect time! We have both full filets and filet portions available.

This is also a great time to stock your freezer and pantry for the winter. Come see us for a variety of beef, pork, seafood, honey, and olive oil!

Here’s a nice black cod recipe to get you started:

Honey Marinated Black Cod

This recipe highlights the fish’s firm texture and high moisture content.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 6

Ingredients:
Alaska Black Cod
6 Alaska black cod/sablefish filets (approx 7 oz each)
2 cups raw local honey
1 cup low-sodium soy sauce
3⁄4 cup Bariani Olive Oil
3⁄4 cup white wine vinegar
Fine sea salt
Freshly ground black pepper
Wilted Spinach
3 garlic cloves, peeled and chopped
3 tbsp unsalted butter
12 to 15 cups baby spinach, stems removed
Nutmeg, ground
Fine sea salt, to taste
Black pepper, ground, to taste

Instructions:

1. Marinate fish
Combine honey, soy sauce, olive oil, and vinegar in a bowl. Stir and place black cod filets in the bowl. Cover and refrigerate for 24 hours.

2. Prepare greens
In a pan, melt butter with garlic until butter turns golden brown. Add spinach and pinch of nutmeg, salt, and black pepper. Cook just until wilted.

3. Roast fish
Preheat the oven to 450°F. Remove fish from marinade and season with salt and black pepper. Place filets on a cookie sheet and cook in the oven until they have a golden/dark-brown hue and are cooked through, about 7 to 8 minutes.

4. To serve
Spoon wilted spinach equally between 6 plates, top with filet and spoon some marinade over and around the fish.

Enjoy,

Brenna & Kenny

Today, August 18, is National Fajita Day—a delicious reason to fire up your skillet and enjoy sizzling steak with fresh, seasonal vegetables. Fajitas are simple, flavorful, and endlessly customizable.

For this recipe, we’re using our tender grassfed-grassfinished round steak or cubed steak, which cooks up beautifully when marinated and sliced thin against the grain. Right now, you can find the freshest peppers, onions, garlic, and other colorful veggies at Los Ranchos Growers Market—everything you need is in season and at its best.

Easy Beef Fajitas
Serves 4

Ingredients:

• 1 lb round steak or cubed steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tablespoons Bariani olive oil (divided)
• 3 cloves garlic, minced
• Juice of 1 lime
• 2 teaspoons chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Warm tortillas for serving
• Optional: fresh cilantro, avocado slices, salsa, cheese, sour cream

Instructions:

1. In a bowl, combine sliced steak, 1 tablespoon olive oil, lime juice, garlic, chile powder, paprika, cumin, salt, and pepper. Toss well and marinate at least 1 hour (or up to overnight in the fridge).

2. Heat a large cast-iron skillet over medium-high heat. Add remaining olive oil, then peppers and onions. Sauté until slightly softened and lightly charred, about 5–6 minutes. Remove and set aside.

3. Add steak to the skillet in a single layer (cook in batches if needed). Sear 1–2 minutes per side until just cooked through.

4. Return peppers and onions to the skillet, toss with steak, and heat through.

5. Serve hot in warm tortillas with your favorite toppings.

Round Steak vs. Cubed Steak
Cubed steak is simply round steak that has been mechanically tenderized. Both cuts benefit from slicing thin and marinating prior to cooking for the best eating experience. We use two USDA butchers—one without a tenderizer, so we offer round steak, and another with a tenderizer, producing cubed steak. Either one will make delicious fajitas.

And while you’re stocking up, don’t forget our amazing grassfed-grassfinished ground beef—perfect for quick weeknight tacos, burgers, or chili.

Whether you call them fajitas, sizzling steak wraps, or just “dinner,” National Fajita Day is the perfect excuse to treat yourself.

To your good taste,

Brenna & Kenny

Today, August 13, is National Filet Mignon Day—a delicious excuse to celebrate one of the most tender and luxurious cuts of beef. Whether you call it filet mignon or beef tenderloin steak, you’re talking about the same cut of meat. In the U.S., butchers and everyday shoppers often call it beef tenderloin steak, referring to the muscle it comes from—a long, narrow, exceptionally tender muscle that runs along the spine. The French term filet mignon literally means “small, delicate fillet,” and while it refers to the same cut, it’s often used in restaurants or recipes to evoke its elegance and fine-dining roots. French culinary tradition gave this steak much of its fame, and the name stuck for those who like a bit of romance on the menu.

So whether you ask for tenderloin or filet mignon, you’re getting the same buttery-soft, lean, and prized cut—one name speaks the butcher’s language, the other whispers the chef’s.

Here’s an easy way to make a grassfed, grassfinished beef tenderloin steak shine:

Simple Grassfed Filet Mignon

1. Let steaks sit at room temperature for 30 minutes before cooking.

2. Preheat oven to 400°F.

3. Season generously with sea salt and freshly ground black pepper.

4. In a cast iron skillet over medium-high heat, sear each side for 2–3 minutes in butter, tallow, or olive oil.

5. Transfer skillet to oven and cook to your preferred doneness, checking with a meat thermometer:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
• Medium-well: 150–155°F
• Well done: 160°F+
  
  6. Rest for 5 minutes before serving.

And while tenderloin is famous for its tenderness, let’s not forget about another favorite—our amazing grassfed ground beef. It’s versatile, flavorful, and ready for anything from burgers to chili to your favorite quick weeknight meal.

Enjoy,

Brenna & Kenny