Welcome to the Phoenix Public Market, a program of Community Food Connections, a 501c3 non-profit organization. The Market marks the spot where community revitalization, economic development and a showcase for local small-scale agriculture and local artists and crafters intersect in the heart of the city.

The Urban Grocery and Wine Bar, run by the non-profit Community Food Connections (CFC), will be closing its doors to the public at the close of business May 12th at 5 pm.

The outdoor Phoenix Public Market will continue to run every Wednesday (4-8 pm), Saturday (8 am-12 pm) and Food Truck Fridays for lunch. Royal Coffee will also remain open and continue to operate during their normal hours.

Following is a statement from Dan Klocke, Board President, Community Food Connections:
“For the last 2.5 years, the Urban Grocery has been the only grocery store in downtown which also supports many small, diverse and local businesses. The outdoor market will continue that mission of supporting small farmers and businesses while creating a great community gathering place for the 100,000 people that came during the last year. I also want to personally thank our landlord and the City of Phoenix. Both have gone above and beyond in their support of this community project.”

“Additionally, Cindy Gentry has resigned as executive director of Community Food Connections. In my entire career I have honestly never met anyone so dedicated to the community and the mission of an organization. Her contribution to this community and downtown in particular has been amazing and she will be sorely missed. In the meantime the board of directors will continue the outdoor market with help from people already involved in running it on a weekly basis. Like any business there are risks with opening your doors and sometimes it just does not work out. It can be particularly difficult when it is such a community based business. However, I want everyone to keep the faith because the outdoor market is doing great.”

“Thank you to everyone who has supported us over the years and please come visit us at the Phoenix Public Market every Wednesday and Saturday.”

This is a quick and easy dish that is low in fat and packed full of flavor. It can be enjoyed as a side dish or as a healthy veggie snack.

Serves 4

Ingredients:
1 pound fresh green beans
1 fresh fennel bulb, thinly slice
1/4 c olive oil
1/4 c crumbled feta cheese
2 tbsp fresh chopped basil
 

Directions:
1. Steam the sliced fennel and green beans in a medium pot until just tender.
2. Strain fennel and green beans and add back to the warm pot over low heat with olive oil, basil, and feta cheese.
3. Mix well until feta just begins to melt.
4. Serve and enjoy!

Nutritional Information per serving:
192.8 Calories, 4 g Protein, 15.8 g Fat, 11.4 g Carbohydrates, 4.4 g Fiber, 4.1 g Sugar, 111.5 mg Calcium, 134.3 mg Sodium, 19.2 g Vitamin C, 944.3 IU Vitamin A, 30 mg Vitamin K.

For marinade:
2/3 cup white-wine vinegar
2/3 cup water
1 1/2 tablespoons sugar
2 teaspoons dill seed
2 garlic cloves, forced through a garlic press
1 teaspoon salt

2 pounds beets, scrubbed and trimmed, leaving about 1 inch of stems attached
2 pounds carrots, cut crosswise into 3 sections and each section quartered lengthwise
2 pounds green beans, cut into 1 1/2-inch pieces

For dressing:
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill

Directions:
Make marinade: In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.

Preheat oven to 400°F. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.

Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.

In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.

Make dressing: In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.

Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.

*Source: Epicurious.com

Here’s a great recipe to use fresh wispy dill as a vehicle to eat fresh seasonal veggies. Try it with fresh carrots, bell peppers, zucchini, the options are endless!

Ingredients:
2 cups plain Greek yogurt
3 tbsp finely chopped fresh dill
1/2 tbsp onion powder

Directions:
Mix all three ingredients together and enjoy with your favorite fresh or blanched veggies!

Cindy Gentry, Founder and Executive Director of Community Food Connections and Dan Klocke, Board President of Community Food Connections and Director of Community and Economic Development for the Downtown Phoenix Partnership, recently sat down with Vicky Carmona of Sunday Sunrise. They discussed Community Food Connections, the role that the Phoenix Public Market and Urban Grocery play in supporting local farmers and vendors, as well as their efforts to help local small businesses thrive.