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
Grilled Artichokes
Pour 1-quart water into a large bowl. Cut a lemon in half and squeeze 1/2 into the water. Add salt. Break off the artichoke stems at the base. Remove the outer leaves, pulling away and downward, to leave the fleshy parts behind. When you reach the inner leaves, cut them off with a sharp knife about 2/3 of the way down. Rub the cut surfaces of the artichokes with the other half of the lemon to prevent discoloring. Pare away the tough outer layer on the bottom of the artichoke, and rub all the cut surfaces with lemon again. Put each artichoke into the bowl of water as you finish with it. Pour the oil into a large saucepan. Add the garlic and artichokes. Strain the liquid, uncovered, for about 20 minutes, so it reduces in volume. Scoop the central leaves and the choke from the artichoke, using your fingers and a teaspoon. Squeeze the juice from the second lemon and mix it with the cornstarch. When the cooking liquid is well reduced, stir the cornstarch mixture into it. Boil the liquid again, stirring constantly, until it thickens. Arrange the artichoke hearts in a serving dish. If they are to be served hot, return them to the pan with the sauce to heat them through before serving. makes 4 servings.
