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Seasonal produce is available for your family and also supports local agriculture. Search our recipe database to find tasty meal recipes provided by farmers and locals.Recipes for Jams & jellies:
| Search results | Serves | Main Ingredients |
|---|---|---|
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Cheri's Classic Prickly Pear Cheesecake
Provided by Cheri Romanoski of Cheri's Desert Harvest |
0 | |
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Homemade Pop Tarts
Sommer Collier |
6 |
Farmers Providing Jams & jellies:
| Farmers |
|---|
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Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
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Cheri's Desert Harvest
Cheri Romanoski Tucson, Arizona, 85719View details |
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Cotton Country Jams
Amanda Hawkins / Ernie & Joe Riley Phoenix, AZ, 85040View details |
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Moonrise Farms
Jimmy Videle & Lorraine Wiesen Concho, AZ, 85294View details |
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Mother Nature's Farm
Wade Kelsall Gilbert, AZ, 85233-1542View details |
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San Simon Chili Company
Jane Wyatt Safford, Arizona, 85546View details |
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Simmons Honey Ranchito
Ray & Kerry Simmons Douglas, AZ, 85607View details |
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Sunflower Farms
Scottsdale, Arizona View details |
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Terra Verde Farms
Sandi and Hugh Sabel Rimrock, Arizona,View details |
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The Micro Farm Project
Phoenix, Arizona View details |
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Featured Recipe
Herb Roasted Chicken
In a small bowl combine the rosemary, sage, garlic, and olive oil. Season the chicken with salt and pepper. Rub mixture under the chicken skin and drizzle on top. If you use skinless chicken just pour on and rub. The idea is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin.
Place the diced veggies and bay leaves in a 9x 13 inch roasting pan roasting pan. Add chicken stock and arrange the chicken on top of the veggies and place in the preheated oven.
After 30 minutes remove the chicken from the oven, turn the pieces, add the optional white wine or more chicken stock and return to the oven and continue baking for another 45 minutes.
**Note: This recipe can be done in a crock pot on high for 7-8 hours until chicken reaches 160-170 degrees.
