Page 18 TWENTY YEARS of FRIENDSHIP LEADS to the ARCADIA FARMERS MARKET By Amanda Goossen Over 10 years ago, Katrina Alfaro, Sarah Mihaylo and Gena Condon could be found walking the halls of Arcadia High School. Now, all these years later, the women are huddled together in the football stands of their sons’ football games, cheering on the boys that have grown up together and bring them incredible pride. The Arcadia Farmers Market is their next project together. The women have formed a team, combining their experience and know-how, developing a weekly event that Arcadia has been quietly anticipating for years. After noticing an increased demand for locally grown and crafted products, starting a farmers markers market was a relatively easy decision. Condon’s mother runs numerous weekly farmers markets in San Diego. Being able to work together with her mom gave Condon invaluable knowledge. “My mom has been a big help. With paperwork and logistics, she knows it all,” said Gena. “Even though things are different in each state, she’s been able to tell us so much.” The Arcadia Farmers Market is held every Sunday, in the Scottsdale School District parking lot (3811 N 44th St.). From October to April the market will be open 9 a.m. to 2 p.m. and from May to September, 7 a.m. to noon. The parking lot of Arcadia High School is reserved for parking and in true Arcadia fashion, a large area is reserved for bicycles. “We definitely wanted a kid friendly farmers market,” said Sarah. And The Arcadia Farmers Market is kid friendly in the best way possible, as it gives back eight percent of its profits to Arcadia schools. “We wanted to give back to the community that has given us so much,” said Sarah. “This seemed like a great way to do that.” The Arcadia Farmers Market is made up of local artisans, restaurants and farmers. Contact Katrina Alfaro, katrina@arcadiafarmersmarkets.com, with questions or information. Urban agriculture is on the rise and with that, surprisingly, comes suburban backyard chickens. In recent years, Phoenix residents have been all a flutter, designing the perfect space and environment for their own private egg layers. Other residents, however, are calling foul on the practice, claiming poultry have no place in a residential neighborhood. The laws are clear. In the state of Arizona, the ability to house your own chickens depends on the city you call home. Phoenix, Tempe and Scottsdale allow the practice if written permission is granted from neighbors. Additionally, the coop must be at least 80 feet from the nearest home. In Phoenix, the maximum number of chickens is 20 and roosters are not allowed. The coop’s location and construction contribute to keeping the chickens healthy. High temperatures can be a death sentence inside a coop. It’s extremely important to give the chickens a place to escape the confines of the coop and play in the shade, especially where they can dig in the dirt and cool off. An inexpensive misting or fan system will also keep them cool in the heat. The Valley Permaculture Alliance recommends placing terra cotta pot saucers fi lled with ice-cold water around the yard and in the coop. Chickens like to cool off by standing inside the saucers. Monitor the heat inside the coop with a thermometer, so that chickens can easily survive our extreme summers. Other than keeping an eye on their temperature, chickens are relatively easy to keep and care for. According to Myron Mykyta, who has taught the Phoenix Permaculture Guild class “Raising Chickens in Your Backyard” for three years, chickens are hard workers, and even handle composting, fertilizing, weed control, and bug control. From Left to Right: Sarah Mihaylo, Gena Condon, and Katrina Alfaro For more info about chickens & coops: backyardchickens.com Backyard Chickens . . Lets you control light. Beautifully. Duette® Architella® Honeycomb Shades beautifully manage strong sunlight, creating ideal spaces for entertaining or watching movies, and helping to keep your home cooler on hot days. Save now, plus take advantage of a federal tax credit opportunity.** Duette ® Architella® Honeycomb Shades SAVE APRIL 3 – JUNE 14, 2013 2921 N. 68th Street • 480-248-8047 ARCADIA BLIND D & & SHUTTER * Manufacturer’s mail-in rebate offer valid for qualifying purchases made 4/3/13–6/14/13 from participating dealers in the U.S. only. All rebates will be issued in the form of a prepaid reward card. Ask participating dealer for details, rebate form and information on qualifying purchases. 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Entertaining By Lizzie Henson Photographs By Heather Kinkel Lisa’s Easy Summer Entertaining Tips • Don’t turn on the oven or grill. • Let your friends help you. I love interactive cooking. • Have plenty of cold drinks, which also means, don’t forget the ice. • Use paper plates. There are so many great options. • Music, music, music. • Use prepared foods when delicious and appropriate. • Make food ahead so you can enjoy the party. Entertaining comes natural to Arcadia resident, Lisa Weisenburger. Constructing a menu, piecing together décor and understanding her guests is as simple as taking a breath. At a recent tapas party, thrown by Weisenburger for her closest friends, her vibrant skills were on display. “For a summer event, I try to think of ways to cook without the oven or BBQ. I don’t want to stand in the outside heat or heat up my house,” she said. To accomplish an evening’s worth of appetizers, without conventional heating techniques, Weisenburger used her imagination. She used a crockpot to keep a store-bought rotisserie chicken warm after it was shredded and tossed with tomatoes and onions. The marinating chicken gave off a terrific aroma as guests arrived and would become a delicious fi lling for chicken tacos with salsa fresca. Precooked shrimp were used to stuff sweet mini peppers and cold options such as gazpacho, jicama salad, zucchini carpaccio and avocado salad packed the table. Glassed filled with sangria and white wine toast to an evening of Spanish tapas, in suburban Arcadia. A girl’s night out made possible by good friends and a fabulous host. S imple S ummer p sible by g Gazpacho (Barefoot Contessa) 1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup good olive oil 1/2 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped. Do not over process! 2. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. er 1 inc good friends and a fabulous host. good ch de ch Zucchini Carpaccio (Chef Aaron May) SERVES: 6-10 2 zucchini 1 lemon, juiced 2 yellow squash Extra-virgin olive oil Sea salt to taste Fresh herbs to taste Black pepper to taste 1 cup grape tomatoes 1 shallot, minced 2 tablespoons pistachios 1. Slice zucchini and squash lengthwise, about 1/8 inch thin, on a mandolin or with a sharp knife. Season with salt and pepper and reserve. Lay out in a weave pattern, alternating yellow and green slices. Sprinkle generously with minced shallot, lemon juice and olive oil. 2. Toss pistachios and grape tomatoes with 1 tablespoon olive oil. Salt and pepper to taste, and sprinkle around plate. Garnish with fresh herbs and season with sea salt to taste. alt and pepper to taste, with fresh herbs and season with sea salt to taste. Topping for Dulce de Leche Ice Cream 2 cups fresh pineapple, large dice 1/2 cup pineapple juice 1 cup sweetened coconut flakes 1/2 cup date nuggets • Toss together and serve over dulce de leche ice cream. T