By: Jennifer Solomon
Uptown Farmers Market, named as one of America’s 50 Best Farmers’ Markets by Cooking Light Magazine 2015 and Best Farmers Market 2015 by Phoenix News Times, recently announced its new Saturday morning extension: The Uptown Growers Market. The Growers Market, a “pop-up” neighborhood nursery, is where you can take classes and purchase items needed to cultivate your homestead and grow your own food.
“With the closing of our beloved neighborhood Baker Nursery, we have found there is a community need for a place to get gardening advice and purchase supplies,” says Bo Mostow, Uptown Farmers Market Manager. “And it isn’t limited to vegetable gardening; folks are talking about shrubs, fruit trees, animals, and wanting to build a homestead.”
The Growers Market offers a Q&A booth, a place to purchase supplies, and hosts a wide variety of classes, such as: how to grow seasonally in Arizona, which seed, soil and fertilizer are best, jumpstart your fall garden, fruit trees, urban livestock and more. Classes are taught by experts and are free with an $8 requested donation.
Uptown Farmers Market has partnered with Greg Peterson of the Urban Farm, Kari Spencer of The Micro Farm Project, and Jim Dennis of Farm Phoenix. Together, these educators are on-site to help you build your land into something that will serve you.
The Growers Market runs as an extension of the Saturday Uptown Farmers Market at Central and Bethany Home in the parking lot of the North Phoenix Baptist Church. It is open seasonally, and begins on February 6, 2016.
Uptown Farmers Market, a food-based famers market dedicated to inspiring and educating home cooks through Arizona local produce, handmade foods, and handcrafted goods, is open year-round every Saturday, 8 a.m.-noon (May-Sept.), and 9 a.m.-1 p.m. (Oct.-April). It is also open Wednesday mornings from 8 a.m.-1 p.m., October through June.
Uptown Farmers Market is the only farmers market that offers fresh seafood, an indoor dairy section, and the option to have your purchased fruit and vegetables chopped, sliced or diced on-site by students participating in the Careers through Culinary Arts Program (C-CAP), a national non-profit group that sends high school students to culinary schools through scholarships.