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Photo courtesy of Coronado Vineyards

Jim and Ruth Graham present a wealth of wine and knowledge from their family-owned vineyard located in southeast Arizona. The high desert climate is also ideal for growing pistachios; Cochise Groves orchard is connected to the vineyards. Wine club memberships are available.

Photo by Jenelle Bonifield

This wine shop offers numerous high quality wines with unique flavors, and a knowledgable staff on-hand to answer questions and give recommendations. A cafe with snacks and coffee is attached to the shop, as well. Wine tastings are held every Thursday and Saturday, and wine club memberships are available.

Photo courtesy of Hidden Track Bottle Shop

Market open second Wednesday of the month from 10am to 1pm.

This market, run by the UA College of Medicine in Phoenix, provides produce and healthy food options to promote food as medicine. It is conveniently open the second Tuesday of each month, and also provides health screenings for free.

Photo courtesy of Downtown Phoenix Wellness Market

From produce and food to handmade home goods, clothing, and wellness, this market has it all covered.

Farmers Market North Scottsdale runs Saturdays in October to May from 9am-1pm at rotating locations: 1st & 3rd Saturdays at Troon North, 10037 E. Dynamite and 2nd & 4th Saturdays at the General Store, 8711 E. Pinnacle Peak.

Summer market is located at 28150 N. Alma School Pkwy and hours are from 8am to noon; produce boxes (with add-on options) are available for pickup from 9am-11am, including a drive-through option. Delivery also available, contact farmersmarketnorthscottsdale@gmail.com for more information.

Photo courtesy of The Farmers Market North Scottsdale 

Open on Saturdays from 7am to 11am.

Open on Saturday; 8am–noon

Photo courtesy of Goodyear Community Farmers Market

D'Vine Gourmet features wines, snack foods, sweets and more. All items are locally produced. Gift baskets and boxes are available of different variations and sizes for both personal or corporate gifts.

Also look for a second location opening at 72 S. San Marcos Place, Chandler in the fall of 2021.

Photo courtesy of d'Vine Gourmet

Truckin’ Good Food chef Jeff Kraus has the most creative crêpes we’ve ever tasted (or seen). Breakfast burrito crêpe, anyone? And, yes, for all those with a sweet tooth, he also has a nutella one...with banana brûlée of course. The high quality and seasonal ingredients used in these crepe creations is the icing on the cake.

Open Monday through Friday from 7am to 3pm, the cafe is part of the nonprofit Tohono O'odham Community Action.

Chef and owner Jeff Smedstad brings influences from the southwest, including his native Arizona, and Mexico (where he has been a frequent traveller) into this restaurant in a new location. The attention to seasonal and local is apparent in each dish. A refreshing cocktail menu featuring tequila and mezcal is also available.

Photo courtesy of Elote Cafe

Fat Ox pays attention to the details with quality ingredients like the freshest imported olive oil and handcrafted pastas. With fresh takes on old classics, whether traditional Italian or Italian- American, the focus on flavor and detail creates a new culinary experience with dishes like Duroc Pork Osso Bucco and Cowboy Pasta.

Photo courtesy of Fat Ox

Chef Doug Robson's re-opening of Gallo Blanco at its new location in the Garfield District features contemporary Mexican favorites like tacos, pozole and tortas, with small plates such as the delicious elote. Brunch on the weekends includes a loaded menu boasting pancakes, Mexican breakfast, burritos, omelettes, breakfast tortas and more. See their website for more information.

Photo courtesy of Gallo Blanco

Enjoy seasonal fare inside the new Mountain Shadows resort in scenic Paradise Valley, featuring an exhibition kitchen and stunning mountain views. Savor ingredient-driven cuisine made with time-honored flavor pairings, refreshing cocktails, local brews and an extensive wine selection.

Photo courtesy of Hotel Valley Ho

The charming ambiance of this restaurant is obvious upon arrival; it's located in an old bungalow, skirted by a patio sitting in lush greenery. Owners Robin and Robert Trick met while working at now-shuttered Bandersnatch in Tempe, with Robin as manager and Robert as chef. They brought their expertise to Tempe, opening House of Tricks in 1987. An extensive wine and beverage list accompanys the upscale starter and entree list. High quality seafood and meat dishes are available, and all plates are created with fresh and local ingredients.

Photo courtesy of House of Tricks

Crooked Sky farms and maintains a series of naturally-grown (meaning no chemical insecticides, herbicides, fungicides or fertilizers) plots at their locations in Phoenix, Glendale, and Duncan, Arizona. In addition to produce, the Phoenix farm has chickens, ducks, geese, and emus who provide free-range, farm-fresh eggs.

CSA Program: Offers produce grown using naturally-grown practices from farm locations in Phoenix, Glendale and Duncan.

Delivery/Pickup Options: Multiple pickup options across the Valley

Cost: $240 for 12 weeks of the classic box, $432 for 12 weeks of the family-size box, $134.40 for 12 weeks of a mini box; weekly and six-week payment cycles also available

Learn more: http://www.crookedskyfarms.com/join-our-csa

About Desert Roots' CSA: It's not just about fruits and veggies here: Desert Roots Farm CSA members of Desert Rooms Farm (a Local Hero Award winner in 2012 and 2014) have the option of adding fresh-baked bread, organic coffee beans, grass-fed beef, naturally raised pork, pasture-raised chicken, farmer's cheese and small-batch butter to their shares. Pickups of the shares (which range from $108 for a half share in one of two summer seasons, to $276 for full share in the fall season) can be arranged at nearly 20 locations, and delivery is also available in certain areas for an additional $6 per week.

About Gila Farm's CSA: Members of the Gila Farm Cooperative CSA aren't just bolstering local agriculture; they're supporting refugee farmers. The International Rescue Committee, a nonprofit that works with refugees in more than 40 countries, helped establish the cooperative, which welcomes farmers from countries such as Bhutan, Burma, Iraq, Liberia, Sudan and Somalia. Shares ($25 per week for 8, 10 or 12 weeks) can be picked up at the IRC Phoenix Office in Glendale, the Redemption Church in Tempe, the Duck & Decanter in Phoenix or the Downtown Phoenix Public Market. Members can also donate shares to other low-income refugee families who might not otherwise be able to afford them.

Another multigenerational family with strong roots in Arizona Dairy, Wendell Crow married his high school sweetheart, Rhonda, and worked with his family on their cow dairy at 107^th Ave and Broadway in Tolleson. The couple purchased the dairy from Wendell’s father and mother in 1992.

After selling the dairy in 2006, they considered some more 9-to-5 business options, but dairy was just too alluring. In 2008, they returned to their dairy roots, partnering with their daughter Mary and son-in-law Erik. But instead of bovines, the farm took a decidedly caprine twist, milking a healthy herd of Nubian goats on a ranch in Buckeye’s charmingly named Rainbow Valley.

Nubians are beautiful animals and have distinctive floppy ears and inquisitive, friendly personalities. Their milk is extremely rich—averaging between 4% and 5% butterfat—making them ideal dairy goats, with their milk prized for cheesemaking.

Crow’s Dairy produces fresh, vat-pasteurized and raw goat milk. The goats eat a diet of local alfalfa and farm-grown oat hay along with extra rations for the milkers to keep them healthy and productive.

Their products (including chevre, quark and feta) are available at Roadrunner Farmers’ Market and other local specialty groceries, including Whole Foods and the Simple Farm. Their cheese is also the top choice of many Valley restaurants. 

Photo by Lee Rodgers

Photo courtesy of Green Valley Pecan Company

Known for its delicious flours, this mill uses heritage grains from surrounding Arizona farms to make it's large range of products. From semolina flour, to chickpea flour to unbleached all-purpose flour, the high quality grains make for successful recipe results.

Photo by Natalie Morris

The various short trails through the garden show you different aspects of the desert landscape, complete with plants, educational resources and some small wildlife that inhabit the area. Guided tours are available, and the garden is kid-friendly. Open daily, visit their website for more information.

Photo courtesy of Desert Botanical Garden

Photo courtesy of Desert Smoke BBQ

This shrimp oasis in desert produces white shrimp free of antibiotics, pesticides, mercury, chemicals and preservatives. The key to the sweet tasting shrimp is in its environment; they are raised in deep well water from ancient Arizona seabeds, using a method discoverd by scientists and aqua farming experts. Water is circulated and oxygenated by aerators, and the water remains pure in the process. 

Formerly Phoenix Public Market, Downtown Phoenix Farmers Market continues to feature artisans, farmers and more in its central location. Find a wide array of seasonal produce and local honeys, dips, and bakery items, as well as hot food offerings. Buy fresh local meats and eggs, as well as microgreens, mushrooms, herbs, flowers, plants and cacti. Community Food Connections is a program that was established in 2005 to help support local farmers through a non-profit market. 

Open on Saturday mornings from May to September, 8am to noon; open October to April from 8am to 1pm.

The maroon and gold of Arizona State University has turned green with the opening of Engrained, a campus restaurant committed to environmentally friendly practices and sustainable dining.  The seasonal menu features products from local farms as well as food gathered by Campus Harvest, a program that encourages ASU students to harvest fruits and vegetables grown on campus for use in dining facilities.  Engrained uses energy-efficient appliances and other eco-savvy techniques such as trayless dining and recycling.

Kristen Rasmussen, a former nutritionist at ASU Sun Devil Dining, says "the restaurant is a living/learning environment with a central campus location that provides us a great opportunity to interact with students, the university and the surrounding community in order to promote local food and sustainability, both on campus and beyond."

Kathryn and David have been making confections for more than 30 years, starting with their candy venture "Best Toffee" based out of Tucson, which specialized in chocolate-covered Butter Almond Toffee and Chocolate Truffles for order by mail. After moving to Snowflake, Arizona in 2000, the couple created Black Mesa Ranch, a dual goat cheese dairy and commercial candy kitchen. Products such as the Goats Milke Fudge, Caramels, Dessert Sauces and more were soon added. Black Mesa Ranch is now exclusively focusing on candy-making year round as Epic Fine Chocolates, with a focus on high-quality, natural ingredients from chocolate, to fresh cream, nuts and butter.

Photo courtesy of Epic Fine Chocolates

Photo courtesy of Goody Twos

Photo courtesy of Espressions

Photo courtesy of Essence Bakery

Baker Hope began breadmaking while trying to find alternatives to store bought options. What resulted was countless experiments in fermentation to achieve a nutrient-dense but tasty sourdough loaf. Cinnamon rolls and other treats soon followed. Local flours and other seasonal ingredients are used in Hope's creations, which are also free of additives and preservatives. Everything is baked fresh daily, and available for pick up and curbside service.

Photo courtesy of Hope's Artisan Bread

CSA Program: Offers organically produced CSA baskets year-round on five-week and 10-week cycles. Farmyard also donates to schools supporting school gardens.

Delivery/Pickup Options: Delivered to your door

Source: Farmyard’s farm and other local, organic farms

Add-ons: Half dozen or full dozen eggs

Cost: $27.50 to $31 per week for a half share; $37 to $43.50 per week for a full share; $52 to $58.50 per week for a family share

Learn more: Visit myfarmyard.com/csa-basket.html, then fill out a “contact us” form on the website

Photo compliments of Gabriella's.

Located in a historic bungalow in downtown Phoenix, Garden Bar Phx is a cocktail experience with a neighborhood bar feel. The fresh ingredients and local sourcing are the foundation for all cocktails on the menu, with nationally-recognized mixologist Kim Haasarud (and cocktail book author) at the helm. Current offerings include delivery cocktail "Weekender" kits and "grazing boxes" with charcuterie makings. The physical location will open after a renovation completion of both an indoor and outdoor space, slated for 2021.

Photo by Mark Lipczynski

Photo by Heather Gill

This 10,000 square foot warehouse plus taproom features a vast array of beers including sours, IPAs, lagers and pilsners, stouts and ales. The atmosphere is inviting and relaxed, with tasty small plates, meats and cheeses, and sandwiches to nosh on while you sip.

Photo courtesy of Helton Brewing Company

This Tempe-based brewery serves up inventive local beers in a laid-back environment. Husband-and-wife team Jeff and Leah Huss head the large independent brewer. Enjoy a flight to get a taste of the varying flavors; from stouts to IPAs and everything in-between. Canned beers can be found in select local stores.

Photo courtesy of Huss Brewing