Forever Yong Farm

This summer our Produce Manager, Lexi Coburn, and our Social Media Manager, Jasmine Edwards, made a visit to of one of our most valuable sources for produce - Forever Yong Farm. Time Market has been featuring Forever Yong's produce both on the menu and for sale in the retail produce area for about 5 years. Creative inspiration in the culinary world is spurred by high-quality ingredients, and for this reason Forever Yong has been an important influence. The products they are able to deliver are pristine, full of flavor and are clearly grown with beautiful intentions that are backed by tight methodologies. Here are some of the photos and quotes from their visit: 

From Lexi Coburn: "Forever Yong Farm is run by a couple, John and Yong, who moved to the Sonoran Desert from Chicago over 20 years ago. Unlike larger farming operations I have toured, Forever Yong Farm is more of the typical family farm that I remember working on as a teenager: Hand built green houses, raised beds, small tractor tilled farm beds, and a few workers, but mainly the owners out there in the dirt. Their 20 acres sits in a small valley about 10 miles from the Mexican border. It was once orchards and still a few fruit trees remain. I've been working with John for years through various retail outlets, so it was great to finally see how and where he is bringing in all his vegetables. We've been very fortunate to source Forever Yong here at Time Market; they only work with a few retail venues here in Tucson, keeping their production relatively low so they can provide quality produce. Their prices are more than fair and we both share the belief that quality produce should be affordable to everyone. Some of the items we source from them include (but are not limited to): bok choy, green cabbage, kincho melon, garlic scapes, garlic, radishes, chard, collards, kale, bunched beets, and leeks."

From Jasmine: "Lexi is always doing her best to source produce locally for Time Market, and we are lucky enough in Tucson to have some great farmers nearby. In our recent visit, John at Forever Yong showed us around their 20 acres: three green houses, rows and rows of garlic, a fenced in vegetable patch, and stellar visions of lush green trees atop rolling hills. From their six acres of farmed land we saw where the produce they bring us comes from; the green garlic, curly kale, chard, radishes, all loved and nurtured and guarded by the trusty farm cat. Each year they invite people in the community to join them in the garlic harvest. We joined them this year along with people from neighboring farms, their sons, friends, and some students visiting from the East Coast. We harvested, bunched, tied, and hung thousands of bulbs. We took turns alternating between joining John harvesting in the field and bundling and hanging with Yong. Once we finished, Yong had prepared us an incredible lunch and we all dined under a pistachio tree. It was such a privilege to experience this magical place Yong and John have created. How fortunate we are to carry the fruits of their labor here at Time Market."



August Drip Coffee Calendar

For the month of August:

Oregon is well represented with coffee roasters such as Heart Coffee Roasters, Coava , and Case. We also have a local favorite, Exo Roast Co. heading into the second week. Utah takes its turn at the end of the month with Pink Elephant Coffee Roasters. We will be exploring single origin beans as well as blends all from the Latin American region. Experience the melon notes in Heart's El Guatalon from Santa Rosa, beans grown among volcanoes and lagoons. Take a visit with 3rd generation farmer Robinson Figueroa who supplies Coava with beans from Colombia. Or enjoy Pink Elephant's full bodied Colombia Tatama with notes of golden raisin and cocoa from a village nestled in Armenia surrounded by birds.





We are excited to be working with a new farm, Dirty Girl Farmette, a Certified Naturally Grown family operation in Patagonia, AZ. A couple with four children, their farming operation grew out of a desire to grow everything for themselves; a self-sufficency story that blossomed into a bounty they could share. We're carrying their squash and pickling cucumbers in the Produce Department, and our chef is making pickles for use on our sandwiches and other items (Mmmm... Fried Chicken Sandwich!). In the recipe provided here, he has scaled down this super easy quick-pickle recipe for home use so you can try it yourself. 

Pickles (home version)

2 cups white distilled vinegar

2 cups water

⅓ cups salt

¼ cups sugar

1½  teaspoon mustard seeds

¾ teaspoon peppercorn

1½ teaspoon dill seed

1½ teaspoon coriander seed

2 bay leaves

2 lbs pickling cucumbers

2 tablespoons minced garlic

3 sprigs of fresh dill

Combine all ingredients except cucumbers and fresh dill in a saucepan and heat to just a boil. While brine is heating, cut the cucumbers (we used pickling cucumbers from Dirty Girl Farmette available at Time Market) into whatever shape your heart desires: spears, slices, hearts, etc. Once the brine has started to boil, turn off the heat. Pack the cucumber slices and dill sprigs into a non-reactive container such as a glass jar. If you plan on using multiple jars, strain the brine to separate the spices from the liquid. Top each jar of cucumbers with the spices from brine and pour the liquid into the jar until the cucumbers are fully submerged. Allow to cool, then cover with a lid.

The pickles are ready to eat after five days. This allows the brine to fully penetrate the cucumber and for flavors to develop. Pickles should keep for several months when refrigerated as long as the container is kept clean and the pickles are completely submerged. Note that this is a quick pickling recipe for refrigeration only; see proper canning methods for holding on the shelf and for extending life.




Warning: the following content may ruin your relationship with the ubiquitous dyed red cocktail cherry. 

Luxardo's Original Maraschino Cherries come from the Veneto region of Italy where the sixth generation Luxardo family grows Marasca Cherry trees. The same family harvests the sour cherries and then candies them in nothing more than a thick syrup of their own pressed juices and cane sugar. There are no additional thickening agents, no preservatives or artificial colors...just the classic alchemy of ripeness, care, sugar, and time. The Luxardo family began making liquors from cherries in coastal Croatia in 1820 and they were renowned for it internationally. In World War II Giorgio Luxardo fled his homeland's invasion. The sole survivor of his family, he traveled across the Adriatic Sea to Northern Italy with a sapling. There he was able to continue growing in similarly sandy soils off the coast of Venice and began to revive his family's legacy. The candied cherries have been produced there since (along with the liquors). We could suggest a number of ways to use cream, cocktails, chocolate cake...out of the jar. 




Winners of numerous awards (North West Regional Brewers Cup, Good Food, Roast Magazine's Roaster of the Year), Olympia Coffee Roasting Company has made quite a name for itself in the coffee world. We are excited to be pulling their Sweetheart Espresso at the bar during the month of July. This bean is traded directly from farmers Ben and Kristi Carlson who live and work in Burundi, and who are also pals of the folks at Olympia. The Carlsons started The Long Miles Coffee Project as a way to facilitate relationships between coffee growers and roasters, allowing the farming community in Burundi to thrive. Some of the crew at Olympia spent time in this region living and working alongside the farmers and harvesting the beans that bring us Sweetheart Espresso. 


Check out this video for a closer look at Olympia's time in Burundi.



Produce Profiles


Believed to originate in Southeast Asia, the Jackfruit is an oblong fruit with a rough bumpy green exterior and soft pale yellow edible bulbs inside. These tropical fruits vary in size and some have been known to weigh in at 80lbs. When ripe the Jackfruit skin will begin to turn a light brown color and become extremely aromatic, carrying a sweet and fruity scent. When sliced a milky juice will emerge. It is recommended to oil your knife for a smoother breakdown of the fruit as the juice tends to be sticky. The seeds inside the Jackfruit are composed mainly of starch and protein, and can be eaten like chestnuts or boiled like potatoes. A noteworthy super food, the edible bulbs are fibrous and rich in nutrients such as B-6 vitamin, niacin, and riboflavin. The flavor profile of a Jackfruit can be compared to a mango, papaya or pineapple, but in the kitchen the possibilities are endless.



Four Barrel



This month on the espresso bar we will be working with Friendo Blendo from Four Barrel in San Francisco, CA. It is a true 'friend blend' of beans, both in the harmonizing of flavors and in the spirit behind the sourcing. The beans are grown by third generation farmers in Latin America, Indonesia and East Africa that Four Barrel has created long-lasting relationships with through regular visits and committed support. Grown in elevations ranging between 1,600 and 2,100, the bean varieties of this blend come from four different cultivars; Caturra, Heirloom, Bourbon, and Typica. For tasting notes for Friendo Blendo, we'll just leave it to the roaster:

"Citrus flavors swan dive into fresh berry full forward fold, which jumps or walks back into down dog, then ascends into a toffee sweetness sun salutation. Swan dive."

What we love the most about Four Barrel is...Four Barrel. They don't take themselves too seriously, except in all the places that really do matter. We know this is a tall order, but consider taking a quick peek at their about page. It's worth the 66 seconds, and more importantly, it might make you smile. Four Barrel, we can't thank you enough for something a bit like true love in a cup for all these years.




Your chocolate shelves at Time Market have welcomed a few more renowned players to the mix. Here's a brief introduction...



 Ritual is a small batch producer in Park City, Utah. They pride themselves on creating an exceptional chocolate bar experience that celebrates the complexities of cocoa beans. All the offerings we carry are 75% dark chocolate. The flavors of each Ritual bar vary according to origin of the cocoa beans, and tasting notes are written on the back of the packaging.

BELIZE // dried fig, cherry, tobacco

MADAGASCAR // raspberry, citrus, peanut

PERU // floral, toasted peanut, stone fruit



For dark chocolate lovers, Bixby is a 'candy bar' game changer. Flavors range from classics like peanut butter to novelties like black pepper and blueberry. From Rockland, Maine these chocolatiers were a 2016 Good Food Award winner for their Nutty For You bar.

NUTTY FOR YOU // Crunchy peanut butter, Maine sea salt

WHIPPERSNAPPER // Maine blueberries, walnuts, black pepper

BIRDIE // Hazelnuts, currants, Maine sea salt



Videri is cranking out some fantastic chocolate in Raleigh, North Carolina (you can watch videos of their process here). We've just brought in three of their bars, two 70% bars and one 50%. The 70% Classic Dark is gluten, dairy and nut free. This dark chocolate gets elevated to a perfect balance of sweet and salty in their most popular bar, 70% Dark with Sea Salt. Made with organic whole milk the 55% Dark Milk Chocolate is a well-rounded crowd pleaser that satisfies both dark and milk chocolate lovers...and therefore makes a great gift.





Winner of multiple international chocolate awards, Palette de Bine comes from Mont-Tremblant, Québec. These small batch roasters work to elicit the fullest expression of each bean, and nothing else. We are currently offering three bars; 70%  Bolivie, 72% Vietnam, and a 75%  Republique Domninicaine. These are notable for their smooth and silky flavors play out in a terrific mouthfeel.



Produce Profiles


 Time Market Prodcue


Spring has officially begun and with it our produce shelves are filling up with the season's harvest. We are particularly excited to be carrying Fiddlehead Ferns. When cooked, these crunchy spring treats are woodsy in flavor and surprisingly juicy. When foraging for these seasonal delicacies, it is important to know the varieties in your area as not all of them are edible. This season our Produce team is carrying the Lady Fern varietal, typically found in moist deciduous and conifer forests. Lady Fern tend to have shades of red and purple with darker tendrils than their more popular varietal, Ostrich Fern Fiddleheads. With regard to flavor profile, Fiddlehead Ferns can be likened to asparagus or broccoli, however, they must be cooked to be edible. They should be steamed or boiled and then sauteed in butter.

 Time Market Produce blog


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Pok Pok Drinking Vinegar


With restaurants in Los Angeles, New York, and Portland Oregon, James Beard award-winning chef, Andy Ricker, has brought a new appreciation for Thai cuisine to the Pacific Northwest. In the early 2000s the Pok Pok empire introduced a drinking vinegar offering to their menu: a tart, slightly sweet sensation for the soul. We were thrilled to find that Ricker is bottling these vinegars to be enjoyed at home.

Drinking vinegar has been enjoyed as a health practice in cultures around the globe, and while Pok Pok makes no claims to Som having any health benefits, it is damn tasty. Our grocery team stocked the shelves with three varieties this month and we got straight to experimenting. Dilute it with water, add it to a soda, introduce it to your late night cocktails, you really can't go wrong.


Drinking Som with water, either sparkling or flat, calls for a 1:4 ratio (1 part Som to 4 parts water). If you find this to be too intense try it with a 1:6 ratio. Som is also a popular addition to cocktails, here are a few pairing suggestions to get you started. Tamarind Som is an exciting addition to tequila or bourbon, while Pomegranate Som pairs well with vodka or gin. Thai Basil Som is a jack of all trades marrying well with vodka, gin, rum, bourbon....and what else? You tell us.

 Time Market, Pok Pok Som recipe


Eric from our Grocery Department created a version of Ranch Water with Pok Pok's Tamarind Som.

Eric calls this a “casual cocktail”, best after a long bike ride, game of futbol in the park, or heavy weeding session in the garden. Refreshing and not too strong, a great way to start your evening, not end it! (modified from his favorite cocktail - Ranch Water from the Lost Horse Saloon in Marfa, TX).

2 oz Mezcal or Tequila
1 oz Pok Pok Tamarind Som
1 lime
12 oz Topo Chico (or other sparkling mineral water)
1 pinch of Maldon Sea Salt


Cut a lime in half and run it around the edge of a large jar or glass, dip the rim in salt. Squeeze both halves of the lime into the glass, toss in the rinds.

Add mezcal / tequila, Tamarind Som, and mineral water and swirl it 'round. Add ice cubes and go walk around the barrio with your grown up lemonade.


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Banana Vinegar

Our Grocery Manager, Eddie Dick, has recently added some fun new products; some familiar, others novel. Entirely new to us: banana vinegar from Rancho-Gordo. Mildly fruity, slightly tropical and unique, this vinegar is a product of the Rancho Gordo-Xoxoc Project. The project consist of two companies helping small farmers in Mexico to continue to grow their indigenous crops. There is concern that international trade policies seem to discourage genetic diversity and local food traditions which can be dispiriting to many farmers of heirloom strains. The Rancho Gordo-Xoxoc Project brings vitality to those farmers and to our cooking at home. 

 Time Market Tucson Grocery blog

How can we use it? Rancho Gordo has some suggestions on its website that have been fun to consider. Our Chef, Curtis Wright, did some of his own experimentation and found that it works well both as a salad dressing and with venison. This tangy vinegar is not what you might expect from banana, it is bright and not cloying. The banana flavor really comes through when a sweetener such as honey or agave is added.

 Time Market Tucson Grocery blog
 Time Market Tucson Grocery blog

The following dressing can be made for use with salad (Cucumber Salad shown below) as well as with meat (shown here with venison). Mint was a perfect complement to the bright tartness of the banana vinegar, which we added to both the salad and the finished venison.

 Time Market Tucson Grocery blog


1/4 Cup Banana Vinegar

1 Tablespoon Lemon Juice

1 Tablespoon Honey

1/2 teaspoon toasted/ground Coriander

1/4 teaspoon toasted/ground Cumin Seed

1 teaspoon Salt (+/- to taste)

2-3 Tablespoons EVOO

 Time Market Tucson Grocery blog

Cucumber salad

3/4 Cup Carrots (thin bias chop)

1 1/2 Cups Cucumbers (halved, sliced thin)

1/2 Cup Red Spring Onion, or Green Onion (thin chop)

1 small Jalapeno or Serrano Pepper (halved, sliced thin)

2 Tablespoons Mint (rough chop)

2 Tablespoons Cilantro (rough chop)

Salt & Pepper to taste

Venison Rub


2 teaspoons toasted/ground coriander

2 teaspoons toasted/ground cumin seed

2 teaspoons black pepper

2 teaspoons salt

Dry rub both sides of your steak or venison with the ingredients at least 15 minutes before cooking. Heat a cast iron skillet with 2 Tablespoons high smoking point oil (grape seed oil preferably). Once oil is smoking, put steak in the pan and sear until crispy and brown. Flip and cook other side, depending on thickness of steak, lower temperature and cook until desired wellness. Drizzle with the banana vinegar dressing and add fresh mint before serving.


Try some of Rancho Gordos suggested recipes here:

Quinoa and Black Bean Salad

Red Recado Chicken

Tomato Salad




Produce Profiles

Black Sphinx Dates

 Time Market Tucson local Produce


Our produce team is fortunate to be able to stock the shelves with Black Sphinx dates from Fresh Arizona Dates. The Black Sphinx is perhaps the rarest date known, and has been recognized by Slow Food USA as a food in danger of extinction. Discovered in the early 1900s in Phoenix AZ, these dates are assumed to have been the result of rogue seedlings in what is now known as the Arcadia Neighborhood. Plump and buttery, these sweet treats have a thinner skin than a Medjool date, and their tenderness reveals a taste reminiscent of vanilla and honey.

The trees that still produce the Black Sphinx fruit have undergone an arduous history, and while a lot of them have been torn down or lost to weather conditions, the ones remaining stand at over 40 feet tall making harvesting and caring for them a complicated process. While the folks at Fresh Arizona Dates are uncertain if future harvests of Black Sphinx dates will be available, 2015 brought them a bountiful harvest; we are lucky to enjoy them.

 Time Market Tucson local Produce



Valentine Floral Pop Up

February 13th and 14th we will be having a Valentine Pop Up with Best Buds Botanical. Brittany Peña will have pre-made bouquets, or she can help you put your own together. We will also have a selection of chocolates, cards, and wines to pair with your bouquets that are suitable for the occasion. Saturday February 13th the Pop Up will be going on from 3 p.m. - 7 p.m. and Sunday the 14th the festivities will begin a little earlier going 11 a.m. - 4 p.m.

 Time Market, Tucson, local



The Fried Chicken Sandwich

The Fried Chicken Sandwich special is a Time Market favorite among customers, and we suspect that it's the in-house crafting and thoughtfully sourced ingredients that make it so. 

 Time Market Tucson Deli

THE CHICKEN || Red Bird Chicken is brined for 24 hours in buttermilk with salt, sugar, rosemary, garlic, chili flakes, fennel seed, and bay leaves. It is then rinsed, dried, dredged in buttermilk and flour, and then fried.  

THE BRIOCHE || Brioche buns are made in house. The dough is fermented overnight, then rolled and baked off in the morning.

THE PICKLES || Brined in multiple spices, we begin pickling two weeks before we plan on serving this sandwich special.

 Time Market Tucson Deli
 Time Market Tucson deli
 Time Market, Tucson, deli



Organic cabbage is cut fresh everyday and tossed with our house-made apple cider dressing. The tomatoes are grown locally by Sonoran Hydroponics.

Now served as a special, this sandwich might make it on to our permanent menu. Check the menu page for daily specials.



Produce Profiles

Kiwano (Horned) Melon

Organic Kiwano Melons have arrived this week, available in our Produce Department. Here's a brief introduction to these vibrant orange beauties... 

 Time Market, Tucson, Produce

 Time Market, Tucson Produce


This fruit, native to Southern and Central Africa, goes by a few names such as the African Horned Cucumber, Jelly Melon, or a Horned Melon. Their skin is mottled orange and yellow with spiky horns throughout, and its interior contains a rich green, jelly-like texture with edible seeds reminiscent to those of a cucumber. Its flavor is a combination of banana, melon, cucumber, and lime, and when chilled its taste is enhanced. When fully ripe the rind and spikes will be a deep orange and will give slightly under pressure. Horned melon is a great addition to fruit salads, salsas, juices, and cocktails.