Voices: July 2014

Who’s at the market? Farmers’ market customers talk with their favorite vendors.

July 1, 2014

Issue 7: July/August 2014Voices
David Mercadoand and Sue Wyckoff, of Grammy’s Garden.

David Mercadoand and Sue Wyckoff, of Grammy’s Garden.

“I love the freshness of their produce, especially the vegetables. I’ve been buying food from Sue and George for five years. I’ve gotten to know the family. Today, I bought bell peppers, tomato, broccoli, and carrots. It’s really enjoyable to come here. I try to come every Sunday,” says David.

“David’s been a customer for many years” says Sue. “He consistently buys the same produce. He cooks so he’s knowledgeable about what he wants.”

YaFang Kuo and Willow Spicewood, of Spice of the Desert.

YaFang Kuo and Willow Spicewood, of Spice of the Desert.

“Since I moved here three years ago, I always get my eggs here, every week. They’re the best eggs. The egg yolk is really orange. I sometimes get tomatoes, too. And when he has them, when they’re in season, I buy jujubes,” says YaFang.

Amy Feldman and Lucy Mitchell, Small Planet Bakery.

Amy Feldman and Lucy Mitchell, Small Planet Bakery.

“I‘ve been buying her bread for decades,” says Amy. “I’ll go to the store, or at St. Philip’s farmers’ market. My husband takes a sandwich to work every day made on her bread.”

“Your daughter even worked for me,” says Lucy. “We’ve known each other since 1980.”

“I usually buy two loaves of bread. Something sweet for the morning,” says Amy.

“Right,” says Lucy. “The orange date bread, usually. Or cinnamon rolls for a treat in the morning—And then I’ll buy a whole wheat or a sunseed.”

Nicole Draper & Stanley Ryder of Whole Balance and Anne and Craig Howerton.

Nicole Draper and Stanley Ryder of Whole Balance and Anne and Craig Howerton.

“We were some of their very first customers. We live in Oro Valley, but we make the trek down here because we love this market. You begin to form relationships with people, with vendors, and it makes you want to keep coming back. It’s not just the food; it’s the camaraderie,” says Craig.

Sara Rickard and  John Rueb, of Forever Yong Farm.

Sara Rickard and John Rueb, of Forever Yong Farm.

“I‘ve been coming to this market for five or six years. John has been at the markets as long as I have. He sold his surplus produce to the Food Bank consignment program. He’s always been a supporter of the Food Bank. Today, I bought beets, broccoli, carrots. He’s farther south, so he still has cooler weather crops when everyone is out,” says Sarah.

Audra Christophel, of the Community Food Bank of  Southern Arizona  and Bethany Stocker.

Audra Christophel, of the Community Food Bank of Southern Arizona and Bethany Stocker.

“I like to support the Community Food Bank. They have a lot of variety. They always have different things. Today, I bought nopales, oranges, some kale for a salad, green onions. I’ve met a lot of the volunteers [at the stand] and started building relationships. [Audra and I] met at the market, started chatting here, and now we see each other everywhere,” says Bethany.

Adela Durazo, of Durazo’s Poco Loco Salsa amd Rebecca Crocker.

Adela Durazo, of Durazo’s Poco Loco Salsa amd Rebecca Crocker.

“I‘vew been buying salsa for five years. I think she started here at the market 13 years ago. The ranchera salsa is one of my favorites. If I had the money, I’d have them stocked in my fridge all the time. Even so, I buy salsa every other week,” says Rebecca.

“I’ve seen all of her kids grow up,” says Adela. “They’re always at the farmers’ market. It’s nice to see my customers and their children grow and change. Also, once I’ve sold a salsa, I want to know what my customers are doing with it.”

“She puts a lot of intention into nutrients and health,” says Rebecca. “She uses prime, fresh ingredients, but maintains a lot of the traditional flavors.”

Paul Schwennesen, of Double Check Ranch and Ruth Feldman.

Paul Schwennesen, of Double Check Ranch and Ruth Feldman.

“I‘ve been buying meat from Paul for eight years. I come every week. Four or five years ago, he had everyone out to the house, so a bunch of my friends came down. When I travel, I can’t live without his beef crisps. I love all their beef—the tenderloin, the New York strip steak. I like knowing where it comes from. And I know Paul and trust him,” says Ruth.


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