Farmers Markets and Healthy Eating Across the Valley

Eating seasonally and locally in Phoenix requires accepting a different seasonal calendar than conventional American food culture. The growing season runs from October through May for most vegetables and year-round for citrus and subtropical fruits. Summer in Phoenix is the off-season for local produce in the same way winter is the off-season in northern climates. The winter citrus season, running November through March, is the best time to engage with local food production. Navel oranges, blood oranges, Meyer lemons, Satsuma mandarins, and multiple grapefruit varieties from small Arizona growers appear at farmers markets at prices that reflect local abundance. The vegetable variety available at winter markets is substantial: the Maricopa county growing season supports multiple brassica varieties, root vegetables, salad greens, herbs, and Asian vegetables that don't appear at typical grocery stores. The Supplemental Nutrition Assistance Program (SNAP) doubles at several Phoenix-area markets through the Double Up Food Bucks program. The Phoenix Public Market and several other locations provide this benefit, making local produce financially accessible to participants.