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This Week At The Farmers Market: Fresh Eggs, Grass Fed Beef, Artisan Breads, Radishes, Green Onions

This Week At The Farmers Market: Fresh Eggs, Grass Fed Beef, Artisan Breads, Radishes, Green Onions

May 5, 20163 min read

If you haven’t already figured out what you will be doing to celebrate your mom this weekend, let the farmers’ markets be your guide! They will be the best places to get the fresh  ingredients needed to make mom brunch or dinner to honor all she does. Also, maybe pick up an artisan gift or two while you are there.

Community Food Bank

Santa Cruz River & Community Food Bank Farm Stand

Named as one of the top ten Farmers Markets in the country by the Farmers’ Almanac, the Community Food Bank has created a well-loved environment full of fresh food and local products. Grab your reusable tote bag and fill it up with the assortment of produce and other goodies.

Santa Cruz River Farmer’s Market at Mercado San Agustin – Thursday 4:00 – 7:00 p.m.
  • Small Planet Bakery is officially back and ready to provide for all of your bread, cinnamon roll and scone needs.
  • Scraps on Scraps has partnered with the Community Food Bank and Compost Cats to turn food waste into compost. Stop by the table and learn about the service!
  • Don’t forget the summer hours have started. The new hours are 4:00 – 7:00 p.m.
Community Food Bank Farmers’ Market at the Food Bank – Tuesday 8:00 a.m – 12:00 p.m.
  • The small, local farmers participating this week in the Abundant Harvest Cooperative have harvested radishes, green onions, potatoes and bell peppers for you to enjoy this week.

For more information visit Community Food Bank of Arizona.

Food in Root

St. Philip’s Plaza & University of Arizona

Food in Root has also switched to summer hours at both St. Philip’s Plaza markets on Saturday and Sunday.  The new hours are 8:00 a.m. – 12:00 p.m.  Plaza Palamino is now on Saturday from 9:00 a.m. – 1:00 p.m. and this is the last week for the U of A Mall Market.

St. Philip’s Plaza Classic Farmers’ Market , 4280 N. Campbell Ave. –  Sunday 8:00 a.m. – 12:00 p.m.
  • In honor of Mother’s Day, enter your mom into the Mother’s Day raffle to win a huge gift basket full of Food in Root products.  All of the proceeds from the raffle go to Heartsounds: Mother and Infant Care.
  • San Rafael Valley Grass-Fed Beef raises 100% pure organic Arizona grass-fed animals. Only ground products are sold at the market, but they do take orders for roasts and steaks that can be delivered right to your home.
Sycamore Park Twilight Market, 7413 E. Sycamore Park  Blvd. First Friday of every month from 4:30 p.m. – 7:30 p.m.
  • The newest market to be added to the Food in Root lineup specializes in locally produced foods, artisan crafts and food trucks.

For more information visit Food In Root.

Heirloom Farmers Market

Rillito Park, Oro Valley & Trail Dust Town

Check out the brand new, beautiful website launched this week for all of the Heirloom Farmers Markets. The Vendors page now allows you to look at what vendors are participating at the different markets. By clicking on the individual market page, you can find more details about all of the events going on.

Rillito Park Farmers Market, 4502 N. 1st Avenue – Sunday from 8:00 a.m. – 12:00 p.m.
  • Mustang Mountain Eggs is based out of Huachuca City, Arizona. All of the eggs come from Barred Rock/Rhode Island Reds Cross hens that all lay healthful, healthy brown eggs.
Oro Valley, 10901 N. Oracle Road – Saturday 8:00 a.m. – 12:00 p.m.
  • Breadsmith specializes in artisan breads. All products are made daily, from scratch and using only the highest quality ingredients available.
Trail Dust Town, 6541 E. Tanque Verde Road – Friday from 8:00 a.m. – 12:00 p.m.
  • First Friday Family Fundays are back! For $4, you will get a wristband that will grant you unlimited access to a Ferris wheel, carousal and train.  The standard local favorites will also be there with all of the produce, coffee, pastries and eggs.

For more information visit Heirloom Farmers Markets.

Article written by:

Jenny Rothschild

Jenny Rothschild

More about Jenny
Jennifer Rothschild is an aspiring freelance food writer by night.

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LAST CALL!

It’s the final day of @Sonoranrestaurantweek (September 13, 2026)! There’s still time to enjoy the great eats and deals across Tucson. Take a look at the menus on Tucsonfoodie.com/srw. 

Tag the restaurants that you loved the most! Thank you to everyone for being part of this incredible week.

Produced by Tucson Foodie 
Presented by @Visittucson 

#sonoranrestaurantweek #tucsonLAST CALL! It’s the final day of @Sonoranrestaurantweek (September 13, 2026)! There’s still time to enjoy the great eats and deals across Tucson. Take a look at the menus on Tucsonfoodie.com/srw. Tag the restaurants that you loved the most! Thank you to everyone for being part of this incredible week. Produced by Tucson Foodie Presented by @Visittucson #sonoranrestaurantweek #tucson
@Tortillaschiwas is currently in its soft opening at 914 N. Grande Ave. in Barrio Hollywood, inside the former Grande Tortilla Factory.

Phoenix restaurateurs Armando Hernandez and chef Nadia Holguin, a James Beard-nominated duo originally from Chihuahua, Mexico, are behind the restaurant.

Tortillas Chiwas is currently open Thursdays through Saturdays from 5–10 pm with 38 seats. Reservations are available on OpenTable.

Photos by @tortillaschiwas 
Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonfoodie #tucsonnews@Tortillaschiwas is currently in its soft opening at 914 N. Grande Ave. in Barrio Hollywood, inside the former Grande Tortilla Factory. Phoenix restaurateurs Armando Hernandez and chef Nadia Holguin, a James Beard-nominated duo originally from Chihuahua, Mexico, are behind the restaurant. Tortillas Chiwas is currently open Thursdays through Saturdays from 5–10 pm with 38 seats. Reservations are available on OpenTable. Photos by @tortillaschiwas Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonfoodie #tucsonnews
After 4pm, @Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy, serving cocktails, tapas, and late-night bar energy. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩

This weekend’s hours are Saturday from 2pm to midnight and Sunday from noon to 10pm. Featured in this video is the Chilte(penis) martini special, made with chiltepin vodka, agua de chiltepin, and pickle juice, available until they sell out.🍸

“Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo 

Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonnewsAfter 4pm, @Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy, serving cocktails, tapas, and late-night bar energy. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩 This weekend’s hours are Saturday from 2pm to midnight and Sunday from noon to 10pm. Featured in this video is the Chilte(penis) martini special, made with chiltepin vodka, agua de chiltepin, and pickle juice, available until they sell out.🍸 “Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonnews
@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿

The five-course dinner features playful takes on familiar favorites, including carne asada frites, a Sonoran hot dog-inspired tarte tatin, and a Gansito-inspired chocolate dessert.

The dinner runs from 6–9 pm near downtown Tucson. Tickets include the five-course meal, mocktails, sponsor experiences, a gift bag, and @tucsonprimeleaf product samples.

🎟️ Doobie members: $110
🎟️ Non-members: $150

The exact location will be emailed to ticket holders before the event. Membership is available during checkout.

🔗 in bio

MENU

COURSE 1 / AMUSE-BOUCHE 
*“Yu-Tang Crab Ain’t Nuthin To F*** Wit!*
-Goat/C.R.E.A.M. Cheese Crab Rangoons
-Taki Powder
-“Yu-Tang” Sauce (Yuzu Sweet & Sour)
-Orange Ash
-Green Onion Curls

COURSE 2 / APPETIZER 
*Purple Haze Carne Asada Frites*
-Smoked Coffee Guallijo Tri-Tip
-Melted Oaxaca
-Savory Avocado Mousse
-Purple Potato Shoestring Frites
-Heirloom Tomatoes
-Pickled Onion Powder

COURSE 3 / PALATE CLEANSER
*Agua-CHILL-e Slushie”* 
-Cucumber Serrano Granita
-Caramelized Chamoy Bowl
-Tajin
-Infused Mint/Basil Oil

COURSE 4 / MAIN ENTREE 
*Sonoran Dog(ish) Tarte Tatin*
-Beef Franks
-Mexican Coke Glazed Bacon
-Carmelized Shallots
-Refried Beans
-“Bolilo Style” Tarte Crust
-Jalapeño Mustard Crema
-Cherry Tomatoes
-Smoked Chile Guero

COURSE 5 / DESSERT
*Gansito à la Mode*
-Chocolate-glazed gâteau,
-Strawberry confit,
-Toasted marshmallow mousse,
-Mexican vanilla semifreddo
-Chocolate crisp.

Photo by @dalton.voss 
#tucsonlocal #tucsonevents@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿 The five-course dinner features playful takes on familiar favorites, including carne asada frites, a Sonoran hot dog-inspired tarte tatin, and a Gansito-inspired chocolate dessert. The dinner runs from 6–9 pm near downtown Tucson. Tickets include the five-course meal, mocktails, sponsor experiences, a gift bag, and @tucsonprimeleaf product samples. 🎟️ Doobie members: $110 🎟️ Non-members: $150 The exact location will be emailed to ticket holders before the event. Membership is available during checkout. 🔗 in bio MENU COURSE 1 / AMUSE-BOUCHE *“Yu-Tang Crab Ain’t Nuthin To F*** Wit!* -Goat/C.R.E.A.M. Cheese Crab Rangoons -Taki Powder -“Yu-Tang” Sauce (Yuzu Sweet & Sour) -Orange Ash -Green Onion Curls COURSE 2 / APPETIZER *Purple Haze Carne Asada Frites* -Smoked Coffee Guallijo Tri-Tip -Melted Oaxaca -Savory Avocado Mousse -Purple Potato Shoestring Frites -Heirloom Tomatoes -Pickled Onion Powder COURSE 3 / PALATE CLEANSER *Agua-CHILL-e Slushie”* -Cucumber Serrano Granita -Caramelized Chamoy Bowl -Tajin -Infused Mint/Basil Oil COURSE 4 / MAIN ENTREE *Sonoran Dog(ish) Tarte Tatin* -Beef Franks -Mexican Coke Glazed Bacon -Carmelized Shallots -Refried Beans -“Bolilo Style” Tarte Crust -Jalapeño Mustard Crema -Cherry Tomatoes -Smoked Chile Guero COURSE 5 / DESSERT *Gansito à la Mode* -Chocolate-glazed gâteau, -Strawberry confit, -Toasted marshmallow mousse, -Mexican vanilla semifreddo -Chocolate crisp. Photo by @dalton.voss #tucsonlocal #tucsonevents