Find a Farm Product:
Search Results:
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Abraham's Faith Garden
HC 65 Box 33416, Concho, Arizona, 85924 View details |
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Agua Linda Farm
Laurel Loew 2643 E. Frontage Rd., Amado, AZ, 85645View details |
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Arcosanti Organics
HC 74 Box 4136, Mayer, Arizona, 86333 View details |
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Bathtub Spring Farm
Gary & Marilyn Hart 40 CR 2130 PO Box 224, Nutrioso, AZ, 85932View details |
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Blue Sky Organic Farms
David Vose 4762 N 189th Avenue, Litchfield Park, AZ, 85340View details |
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Crooked Carrot Farm
Clark Furlong 40792 North Rattlesnake Road, Queen Creek, AZ, 85242View details |
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Desert Roots Farm
Kelly Saxer Near Combs & Schnepf Road, Queen Creek, AZ, 85242View details |
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Forever Yong Farm
33225 South Moyza Ranch Road, Amado, Arizona, 85645 View details |
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New Roots Phoenix Urban Farm
View website for address View details |
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Yucca Ash Farm
16800 Yucca Ash Farm Rd., Sonoita, Arizona, 85637 View details |
Videos
The Journey of My Eggcellent Egg
Featured Recipe
Butterscotch Chocolate Chunk Cookies
Preheat oven to 350ºF. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
Using a stand mixer, cream butter and sugars together for about 3 minutes. Add eggs and vanilla and mix until combined. With the mixer on low, slowly add dry ingredients. Stir in butterscotch chips and chocolate chunks.
Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
Bake cookies for 10–12 minutes or until edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2–3 minutes. Transfer to a wire cooling rack and cool completely.
