Page 16 - Cuisione fo Arizona - Volume 8

warm and crusty loaves — each lled with ingredients that make the eating of them an adventure and a comfort at the same time; all waiting to be loaded into the van, which is just pulling up to the back door, a carriage to convey the delicious cargo to eagerly awaiting customers.
Another part of the Market magic is the array of delicious, prepared foods that some how arrive in time to feed the hungry throngs of market-goers. Tamales are found here: hot, for im- mediate consumption, and frozen for home enjoyment. Traditional, veg- etarian and other specialty llings, are paired with wonderful sauces.
Hot soups, biscuits and gravy, ital- ian meatball sandwiches, tender bris- ket by the sandwich or pound, golden empanadas... are just the start of what is found at the Market this day. Each product and selection comes from a timed effort that started hours if not days previously. Each from someone’s family or treasured recipe, that was brought to the public only after layer
upon layer of bureaucratic and regula- tory hoop-jumping. Now nally in a venue whose audience will hopefully, be able to appreciate the avor and his- tory of this product and effort.
Every vendor is the embodiment of the risk taker and entrepreneur on a scale that is sometimes too small to fully appreciate. Whether it’s jams and jellies made from the fruit trees that are raised for that purpose, or salsas
and sauces from old family recipes, or bakers’ pies, cakes or croissants; these vendors shoulder the elements of risk, belief and hope as they hone their skills.
It’s these unpacking of elements that truly make the Market a place of potential and magic.
What is the Co-Op Extension System?
The Cooperative Extension System is a nationwide, non-credit educational network. Each U.S. state and territory has a state of ce at its land-grant university and a network of local or regional of ces. These of ces are staffed by one or more experts who provide useful, practical, and research- based information to agricultural producers, small business owners, youth, consumers, and others in rural areas and communities of all sizes.
NIFA (National Institute of Food and Agriculture) is the federal partner in the Cooperative Extension System. It provides federal funding to the system
and, through program leadership, helps the system identify and address current issues and problems.
Locally, the Maricopa County Cooperative Extension, is an outreach arm of The University of Arizona and the College of Agriculture and Life Sciences (CALS). The mission is “Improving Lives and Communities” by serving as a statewide network of knowledgeable faculty and staff, who provide lifelong educational programs for all Arizonans, and also provide a link between the university and the citizens of this state.
Maricopa County Cooperative Extension Of ce
Phone (602) 827-8200 www.cals.arizona.edu/maricopa/hort
Some cool programs at our local extension of ce:
Master Gardener Program
17 weeks of classes that provide intense home horticultural training to individuals who then volunteer service hours back into their communities.
Master Farmers Program
13 weeks of classes to teach new growers about the business of planning and plant production techniques. Includes learning how to market their products and other useful strategies.
4 - H Clubs
A series of programs dedicated to helping youths become responsible citizens leading healthy and productive lives while discovering critical science- focused innovations.
Cuisine of ARIZONA The Premier Culinary Guide to the Grand Canyon State
cuisineofarizona.com 15
Farmers Market Magazine