Find a Farm Product:
Farmer Details:
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Farm Name:
K&B Farms
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Name:
Kelly Cathcart & Beep Lawrence
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Address:
813 Cove Parkway, Suite 103, Cottonwood, AZ, 86326View Directions
- Email:
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Phone:
928.301.8043
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Fax:
928.634.5403
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Weekday Hours:
Thursday-Sunday 9am-5pm
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Farm Type and Features:
- Farm Stand
- Meats
- Tours
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Farmers Market:
Cottonwood Market, Prescott Market at Yavapai College, Sedona Market, Flagstaff Market
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Description:
We grow fresh, local produce and raise meat goats and pigs. Come visit us and see for yourself why Arizona grown is best!
We are open from June 28 through December. Call us before you come out if after December.
People can also find K and B Farms at the following farmers markets. Prescott on Saturday mornings June thru October at Yavapai College, Flagstaff Market on Phoenix Street on Sunday mornings, June thru October, Cottonwood market on Thursday evenings in old town Cottonwood July to October and Friday mornings at the Sedona market June thru October at the Posse Grounds. -
Driving Directions:
We are located at the northwest corner of I-17 and Orme Dugas Road.
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Events:
Events include our season Grand Opening at the end of July with chili roasting and pea shelling, live music, and cooking demos. We also share delicious recipes that you may try at home.
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FB Discounts:
10% off any purchase of $25 or more.
Featured Recipe
Short Ribs with Mushrooms and Red Wine
Set a large skillet over medium-high. Sprinkle short ribs with salt then add to hot skillet. Brown short ribs well on all sides and season with pepper. Place short ribs in slow cooker. Add the oil to the skillet and saute the onion for about 3 minutes; transfer to the slow cooker and spread over the short ribs. Swirl the red wine in the still hot skillet with a heavy whisk and scrape up the browned bits left in the skillet. Transfer to the slow cooker. Cover and cook on low for 8 to 10 hours until short ribs are very tender! Just before serving, saute mushrooms in a large skillet until tender. Remove the short ribs to a serving platter keeping warm. Pour the cooking liquid from the slow cooker into the skillet with mushrooms. Simmer, scraping up the pan juices until the sauce is reduced and thickened. Remove the skillet from the heat. Stir in the sour cream and return to heat just until heated through, do not boil. Pour sauce over the short ribs and sprinkle with the fresh parsley.
