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Enjoy fresh produce, sprouts, baked goods, canned goods, meat, eggs, honey, nuts and crafts.

Hours from May 3rd to October 25th are 8am-12pm, on Sundays.

Queen Creek Family Market features local artisans, growers, musicians and more. A family-run market, the atmosphere is relaxed, so you can do your shopping while enjoying food trucks, coffee and some music. The market is dog-friendly.

Photo courtesy of Queen Creek Family Market

With over 50 vendors, this Saturday market has produce, grass-fed meat, eggs, and goods from local artisans. Food trucks are onsite for breakfast and lunch.

Photo courtesy of Red Mountain Farmers Market

This is a great option if you're craving fresh, local products and homemade goods, friendly vendors and a relaxed atmosphere. Open on Saturdays, June to September from 7–11am; open October to May from 8am to 1pm.

Photo courtesy of Mark Lewis

Located on a former golf course, Singh Meadows is the recent expansion of Singh Farms; the popular farmers market is now located here. A cafe, juice bar, and farmers market store are also on the 70 acres.

CSA Program: Offers seasonal baskets for pickup from their market, Singh Meadows, located in Tempe.

Delivery/Pickup Options: Pickup at Singh Meadows

Source: Majority comes from Singh Farms

Add-ons: Eggs, honey, prepared foods, juices, bread, pastries, salts and spices available at market with pickup

Cost: $45 or higher per week

Learn more: facebook.com/SinghMeadows/

Photo courtesy of Singh Farms

In addition to various fresh fruits and vegetables, fresh baked bread, jams and jellies, dips and natural goods are available in this plentiful indoor market. Enjoy the grounds (a former golf course) after shopping.

Market is open Friday - Saturday from 7am to 2pm for pickup only.

Photo courtesy of Singh Meadows

All fresh vegetables, eggs, herbs and flowers for sale are grown at the Soil & Seed Garden on The Farm at South Mountain. They are also used by their cafe and restaurant. 

On Saturdays from October- May: 9am–1pm

Photo courtesy of The Farm at South Mountain

Spaces of Opportunity is an incubator urban farm in South Phoenix, that also offers family gardens and a farmers market. It is an initiative of Cultivate South Phoenix (CUSP). The Spaces of Opportunity Farmers Market also includes CSA subscriptions and is currently held on Saturday evenings from 7pm to 9pm. 

Photo courtesy of Spaces of Opportunity

Local produce, baked goods, sauces and dips, and more are available at this Thursday market. Warm food options for snacking and lunch will help fuel your shopping trip. Grab 'n go produce bags are also available.

Farmers Market open Thursdays from 10:30am to 1:30pm.

Photo courtesy of State Capitol Farmers Market

Enjoy local offerings from produce and foods to creations from local artists.

Market on the first Saturday of the month 9am to 1pm

In addition to produce, breads, pastries, meats, cooking oils, sauces, and even dog treats, are sold at this Sun City market. Services like knife sharpening are also available.

Open Fridays (occasional): 9am–2pm.

Open on second Monday of the month, from 10am to 2pm.

Visit the Farmers Market on High Street for local/seasonal produce, beef, chicken, eggs, honey, and more. Artisan goods and hot food/coffee are available to fuel your farmers market trip.

Every Sunday; October–April: 10am–1pm

Photo courtesy of Chris J. Minnick

Proof Bread creates artisan breads -- both new and inventive rotating speciality loaves, such as blueberry thyme sourdough, and classics: sourdough, sandwich bread, baguettes and more. Pastries include almond and chocolate croissants, pinwheels and streusel, among other rotating items. Everything is hand-mixed and naturally leavened. Proof can be purchased at 5 local farmers markets: Uptown Farmers Market, Agritopia Farm Market, Gilbert Farmers Market, Downtown Phoenix Farmers Market, and Tempe Farmers Market.

Photo by Brian Goddard

This bake shop creates speciality cakes along with a variety of baked goods including macarons, cupcakes, cookies and more. Tasty cold and hot drinks are also available.

Photo courtesy of Růže Cake House

Photo courtesy of Tammie Coe

All goods that are not sourced right from the surrounding fields at Quiessence are acquired from local farms and other quality purveyors. The menu is therefore ever-changing and seasonal. Weekday menus feature handcrafted pastas, salads and a beef, chicken and fish entree. Weekend menus include tasting menus in your choice of four, five or six courses, with optional wine pairings, and a combination of salad, spreads, pastas and beef, chicken and fish entrees. Visit their website to make reservations.

Photo courtesy of GPCVB

Rancho Pinot's award-winning menu changes regularly but you can always expect the freshest local flavors with Italian influences—housemade pappardelle are served with slow braised pork, caramelized fennel, and greens. Grilled lamb chops are accompanied by grilled ratatouille and a feta-mint salsa verde. The fact that Chef Roberstson started the first Phoenix chapter of Slow Food comes through in her food.

Billed Phoenix Magazine's Best New Restaurant in 2017, Restaurant Progress provides a thoughtful menu in a cozy space. Many of the dishes, created by chef/owner TJ Culp, test your taste buds (in a refreshing way) with various flavor pairings, all with locally-sourced ingredients. Along with small plates, larger entrees are available, as well as a five-course chef's choice menu, with wine pairing options. The beverage program includes well-crafted cocktails, brews and wine. The outdoor patio is an added bonus.

Photo courtesy of Restaurant Progress

Roland's is owned by Tacos Chiwas husband-and-wife team Nadia Holguin and Armando Hernandez and co-owned by Chris Bianco. While the food is Mexican, unlike Bianco's counterpart restaurants, the flair for quality ingredients and spinning new ideas on the classics remains. The mortadella quesadilla is a mouth-watering favorite. In addition to its regular menu, Roland's boasts a cafe with pastries, and an impressive cocktail menu. All-day hours make it a good stop for both a quick bite or a longer meal. 

Enjoy an early breakfast, lunch or drinks and cigars at The Short Course. The menu includes savory breakfast burritos, burgers and sandwiches to ahi salad and chorizo cavatelli with oven-dried tomatoes and broccoli. The beverage menu includes an array of beer, wine and spirits, as well as Rusty's Signature Cocktail. Take in the golf course and mountain views on the patio.

Photo courtesy of Hotel Valley Ho / Mountain Shadows

Chef Shinji Kurita head this dining experience, which consists of 13 seats around the bar/food prep area. This chef's choice, or "omakase" style meal is typically five courses, and features nigiri, sashimi and appetizers. Upon opening in 2012,  Shinbay was a James Beard Foundation semifinalist for "Best New Restaurant" and Chef Kurita was recognized as a semifinalist in 2013 for "Best Chef Southwest".

Two seatings are available each evening, and the experience is two hours.

Photo courtesy of Shinbay

Enjoy classic southern dishes like jambalaya, gumbo and the popular fried chicken. Lighter fare is also available. An extensive cocktail and beer/wine menu pairs well with the offerings, including a dessert of beignets.

Photo by Debby Wolvos

This upscale restaurant headed by Mark Tarbell has a low-key atmosphere but offers an extensive menu of American classics created with fine ingredients. Menu items include fresh seafood, pasta, pizzas, prime cuts, and a dessert list - options aplenty. An extensive wine list and cocktail menu help to complete a well-rounded dining experience.

Take-out and delivery is available at https://tarbells.square.site/.

Photo courtesy of The Breadfruit  

Also explore the interesting wine list and leave room for dessert!

This not for profit neighborhood diner serves breakfast and lunch favorites, like chicken and waffles, eggs benedict, burgers and patty melts. All proceeds go The Joy Bus, a charity that creates and delivers delicious, chef-made meals to those dealing with the side effects of cancer and cancer treatment. 

Photo courtesy of Rancho Rossa

Arizona native James Callahan cultivates the grapes and produces flavorful wines in this off-grid Sonoita winery, founded in 2013. The facility includes an outdoor tasting room (with shade), a good backdrop for a memorable tasting of the unique wine offerings. Wine club memberships are available.

Photos by Jenelle Bonifield

Rob and Sarah Hammelman bring a wealth of global wine knowledge back to Arizona with the Sand-Reckoner Vineyards. After travel to build their wine-making experience in France, Napa and beyond, the Vineyard was opened in 2010. The wines created from the southern Arizona location are available at their Tucson Tasting Room.

Photo Courtesy of Jenelle Bonifield

Unique to the Southwest region, the Southwest Wine Center is a hub for learning as well as an incubator for rural economic development. The enology and viticulture program at Yavapai College's Southwest Wine Center offers a comprehensive professional training in the growing of grapes, care of vines and production of wines.

The two-year program nurtures future vintners, grape growers, marketing entrepreneurs, tasting room managers and others involved in the rapidly expanding wine industry in Arizona and has attracted students of all ages and work backgrounds.

Now in its 10th year, the $2.5 million teaching winery, nestled in the vineyards overlooking the spectacular Verde Valley, features a state-of-the-art crushing, barreling and bottling facility and an elegant tasting room. The school has 13 acres of vines planted by volunteers over two vineyards with both well-known and experimental grape varieties.

The center is housed in a repurposed racquetball court ecologically designed to optimize the use of natural light and ventilation, as well as rainwater harvesting. Shaded work terraces and high ceilings help cool the interior spaces, and the C02 purge ventilation system optimizes the temperature control with mechanical means, saving on electric power usage. Planned solar panel installations will provide shade for parked cars and a net-zero-energy-use facility.

The Viticulture Certificate and the Enology Associates degree are integrated with hands-on training in the field and cellar that demonstrate sound practices in viticulture and cellar management. Some individual classes are also offered for those unable to enroll full-time.

The tasting room is open to the public from Thursday to Sunday. To discover additional Verde Valley wineries and tasting rooms when you're in the area, visit verdevalleywine.org.

Carl Seacat is a creative grower whose time and care are apparent in the produce coming out of Seacat Gardens, which is grown from seed to harvest. Different varieties of each vegetable are grown, and can be rare, with a focus on tomatoes, melon and lettuce.

The produce cultivated in this garden is used to supply a true farm-to-table experience, with attention to fresh and seasonal ingredients. A market held on Saturday mornings has vegetables, greens, herbs, flowers and eggs available for purchase.

CSA Program: Offers fresh-grown vegetables, herbs and edible flowers. Depending on the season and availability, bags may include eggs, citrus or other items.

Delivery/Pickup Options: Pickup at The Farm at South Mountain

Cost: Approximately $200 for eight weeks

Learn more: https://www.thefarmatsouthmountain.com/soil-seed-csa/

In addition to their CSA, Steadfast Farm is a part of farmers markets in the region, and a supplier for many local restaurants. The farm itself is bio-intensive, located on two acres in Mesa. Fruit, vegetables, eggs and flowers are available at the farm stand, through their CSA, and in Gilbert, Uptown and Downtown Phoenix Farmers Markets.

Flower season is October through June.

Summer hours are Wednesdays from 4:00pm-7:00pm and Saturdays from 8:00am-2:00pm.

CSA Program: Offers four seasons of CSA boxes through the year, featuring certified organic produce grown on the farm in Mesa. Steadfast Farm also offers a CSA card that customers can purchase in advance for credit at the farm’s farmers market stands.

Delivery/Pickup Options: Multiple pickup options across the Valley

Add-ons: Eggs, flower bouquets

Cost: $400 for 16 weeks or $240 for eight biweekly shares

Learn more: steadfast-farm.com/csa/

Photo by Debby Wolvos

On-site, seasonal farm stand currently on Saturdays from 8:00am-noon.

CSA Program: Offers seasonal CSA programs year-round. Customers can join mid-season for prorated costs. Rhibafarms’ produce is organically grown with its microgreens certified organic. The farm’s microgreens and mushrooms are also Good Agricultural Practices and Good Handling Practices certified.

Delivery/Pickup Options: Multiple pickup options across the Valley

Add-ons: Occasional a la carte items for a couple dollars more per share

Cost: Approximately $240 for eight weeks, exact price determined when season begins

Learn more: rhibafarms.com/collections/produce

The mini city is comprised of 450 houses, commercial spaces and 16 acres of agriculture. What you won’t find are walls, overly wide streets, garage doors or anything else that might isolate people and hinder sharing. Is this Utopia? See for yourself. The restaurant, coffeehouse, farm-to-table restaurant and farmer’s market are all open to the public.

CSA Program: Offers certified organic produce through seasonal CSA subscriptions with set start and end dates. Purchasing a CSA membership also comes with a members-only “u-pick night.”

Delivery/Pickup Options: Pickup at the farm in Gilbert

Cost: $260 for 12-week full share; $130 for 12-week half share

Learn more: thefarmatagritopia.com/

Rousseau's Farmers Market is stocked with seasonal produce such as corn, squash, tomatoes, chiles, seedless watermelon, and onions. Other products include honey and fragrant fresh roasted chiles.

Their Summer Farmers Market begins Saturday, May 25. Hours are Monday to Saturday from 9am to 6pm; Sunday and Holidays from 9am to 3pm. 

Located in a barn at the southeast corner of Center Street and Brown in Mesa, this farm market offers watermelon, cantaloupe, tomatoes, onions, honey, and more, in addition to their sweet corn. The market is open all day Monday through Saturday, and closes mid-summer. See their Facebook page for more information.

Salt Mine Wine vineyard is nestled in between farms and pecan groves, near the Verde River and a very old salt mine location in northern Arizona. The land is a prime location for grape growing, and the family-owned business produces varietal vintage wines including Graciano, Malvasia Bianca and Sangiovese, among others. 

In addition, the vineyard is conducive to Monarch butterfly breeding and migration, an effort they continue by growing milkweed species necessary for Monarch breeding.

Photo courtesy of Jenelle Bonifield

Mother and daughter team Jess and Terri shared their love of cooking and creating; through this they honed in on one ingredient that they believe impacted each dish the most: salt. Their artisanal finishing fleur de sel is both subtle and flavorful, while offering additional health benefits. Flavors include Fleur De Sel + Lemon, Fleur De Sel + Herbs de Provence and more. 

Photo courtesy of See Salt

Photo courtesy of La Bella Terre

Photo courtesy of SCVB

Michelle and John Wolfe created Sibley's West to carve out a retail space for exclusively Arizona-made products. The shop is located in downtown Chandler, and has been operating since 2010. Gift baskets of the many featured Arizona products are available; clothing, pottery, paintings, cacti and food are just some of the items included. The store also has an event calendar.

Photo courtesy of Sibley's West

Enjoy plates featuring produce grown at Singh Meadows (the farm in Scottsdale) and local producers such as Noble Bread. The dishes featured are full of flavor, from Cauliflower and Potato Chile Colorado to Lee's Indian Breakfast Tacos and more. Soak in the views of the 72-acre fromer golf course turned oasis in the desert while you eat.

Photo courtesy of Singh Meadows

Sisters on the fly is an all-women's adventure group founded in 1999 by Maurrie Sussman of Phoenix and her sister Becky of Idaho, otherwise known as Sisters #1 and #2. The roster is approaching 1,000 women who hail from all across the nation and have a penchant for vintage travel trailers, outdoor living and the fine aesthetics unique to the cowgirl genre. In addition to fly fishing, the activity that sparked the concept, the Sisters can be found in a cowgirl caravan, at Cowgirl College, kayaking beneath the Hoover Dam or at a beachside rodeo.  Their motto, "We Have More Fun Than Anyone, Rule the Elements," sums up their passion.  

 Active in more than 150 countries, their global mission is good, clean and fair food for all. For more information on the local Phoenix chapter, see http://facebook.com/slowfoodphoenix; for information on the Prescott chapter, see http://facebook.com/slowfoodprescott.

A major Slow Food project to preserve biodiversity is the Ark of Taste, a recognition of endangered foods in the United States and the world (see http://slowfoodusa.org/ark-of-taste for a list of foods from the Southwest region including Sonoran white wheat, chiltepin peppers and recent entries for cholla buds, Sonoran quince and masa patties for Sonoran enchiladas).

Southwest Mushrooms grows varieties of gourmet mushrooms at their urban grow farm. Attention to quality is key in the mushroom production, with owner and urban farmer "Mushroom Mike" using his knowledge of the science of growing mushrooms to both cultivate and educate others. Nutritious fresh and dried mushrooms, mushroom powder and mushroom grow kits are available. 

Photo by Brian Goddard

Photo by Heather Gill

CSA Program: Offers produce from members of the Sun Produce Cooperative, including Rhibafarms, Maya’s Farm, Pinnacle Farms and Crooked Sky Farms. Ten percent of the sale of each box goes to the parent-teacher association of the subscriber-designated school. 

Delivery/Pickup Options: Currently pickups in the East Valley and Tempe (TDO Originals)

Add-ons: Flowers and eggs, as available

Cost: $200 for eight weeks or shorter options available

Learn more: sunproducecoop.com

CSA Program: Offers CSA boxes year-round full of produce mostly grown on Phoenix-area farms. Taste of Paradise gathers produce from multiple partnering farms all certified organic, naturally grown or pesticide free using ethical growing practices. Customers can join at any time and can also substitute pre-set items in any week’s delivery for other items. Taste of Paradise also donates bags of produce to families in need.

Delivery/Pickup Options: Multiple pickup options across the Valley

Add-ons: Local honey, eggs and additional fruits and vegetables

Cost: Family-size bag $25, single-size bag $17 and customers can create their own custom orders

Learn more: tasteofparadiseaz.com

Photo courtesy of Taste of Paradise

CSA Program: Offers a weekly box of greens with the roots still intact. These vegetables are grown aeroponically at Grace Farms in Mesa.

Delivery/Pickup Options: One pickup point in Chandler 

Add-ons: Eggs from Grace Farms and Harper Family Farms

Cost: $120 for four weeks; $80 for half share for four weeks.

Learn more: Visit awellrunlifegear.com and click on “Green Box” or contact Peter Deeley Jr. at info@awellrunlife.com or 602-717-7458.

Photo courtesy of The Green Box!

SuperFarm Market is open on Thursdays from 4:30 to 7:30pm.

Local, all-natural ingredients with no artificial flavors, colors, preservatives or hydrogenated oils make the ice cream and sorbet truly delicious. Sundaes, milkshakes and floats are alo availble. In addition to the artisan ice cream that we love, we've recently become fans of Sweet Republic's confectionary as well.  From hand-made marshmallows to bacon and nut brittles to salted caramels, you're in for a sweet treat.  The rectangular marshmallows are the perfect size to float on a cup of hot chocolate and that wonderful sweet-salty thing is going on with the caramels and the brittles (cashew is our current favorite).

Photo courtesy of Sweet Republic

This tea is brewed similar to espresso shots, to create a dense product that can be mixed with water or milk to create an americano or latte. The details make for an aesthically pleasing product, too; many of the drinks are sprinkled with flower petals, and others have pastel hues or deep colors. Small bites, including macaroons, are available.

Photo courtesy of Teaspressa

This store includes a wall of tea of all varities - black, green herbal, rooibos, oolong and more. The knowledgable staff can help guide a newcomer or a seasoned tea drinker with finding something they will enjoy, pairing teas with foods, and understanding overall benefits. Tea accessories are also available for purchase.

Photo courtesy of TeaTime

Under new ownership - info needs to be verified.
Like handcrafted 50’s-style soda pop? Cider Mill makes six delicious slow-brewed, lightly-carbonated flavors including: Rootin’ Tootin’ Root Beer, Prickly Pear, Old Timer’s Vanilla Cream and Orange Cream. All sodas (besides the diet varieties) are made with pure cane sugar. But it’s not just about the soda. It’s about the experience. If you are in town, make sure you saddle up to the bar for a soda cocktail.

Chef Janette Gomez creates her line of small batch premium spice blends and sauces for enhancing and making delicious, healthy recipes. She provides cooking classes for all levels, and all types of gatherings -- whether a workshop, gathering or private classes. Cooking demos are also available. 

Photo courtesy of The Fig & the Knife