Produce Profile: Serrano Peppers

Serrano Peppers:

Photo Credit: Unknown

Photo Credit: Unknown

The serrano pepper got its name from the mountains or sierras of its region.  This type of chile pepper is said to have originated from the Mexican states of Puebla and Hidalgo.
It looks a lot like a slender jalapeño. And turns from green to red to yellow as it matures.  The flavor is rich and potentially blistering (though also sometimes fairly mild).  Serrano are included in any dish to add a little kick of flavor such as salsas, marinades, sauces and chilis. The mature serrano chile is usually about 1 ½” long with thin walls.  The smaller they are, the more heat they have.The size and shape of the serrano make it difficult to core and seed, so the best way to temper the hear is to use less of it.

Here are some great recipe suggestions for serrano peppers (other peppers may be substituted, or a mixture of peppers may be used too):


Serrano Chile-Rubbed Roast Chicken

Photo Credit: foodnetwork

Photo Credit: foodnetwork


Roasted Serrano Salsa

Photo Credit: theslowraosteditalian

Photo Credit: theslowraosteditalian

The Perfect Bloody Mary Homemade Pepper Vodka

(This recipe uses serrano peppers, jalapeño peppers and anaheim peppers. You may also use the habanero peppers)

Photo Credit: onmanblog

Photo Credit: onmanblog

Jalapeno Poppers with Serrano Sour Cream

(May use serrano or anaheim for the poppers and habanero for the sour cream, or any combination you see fit)

Photo Credit: FoodRenegade

Photo Credit: FoodRenegade

Enjoy the recipes and happy cooking!

Let us know what you do and how you spice up the food in your kitchen!



For the Love of Okra – and Slime Free Recipe Secrets

OKRA – Ladies Fingers

a beautiful plant, flower and very interesting fruit!


Okra is loaded with nutrients and minerals! Including: Vitamin C, Vitamin A, Vitamin K, Vitamin B6, Fiber, Magnesium, Beta Carotene and more!

In this Aug. 7, 2012 photo, Charles Winford shows some of the okra he has picked at the Harambee Farms community garden in Savannah, Ga. They also grow tomatoes, squash, cantaloupe and watermelon. The garden has helped supply the neighborhood with fresh vegetables and fruits. (AP Photo/Savannah Morning News, Steve Bisson) THE EXAMINER.COM OUT; SFEXAMINER.COM OUT; WASHINGTONEXAMINER.COM OUT

(AP Photo/Savannah Morning News, Steve Bisson)

Okra is also well-known for a variety of health benefits: preventing diabetes, promoting colon health, boosting digestive health, weight management, maintaining healthy skin, protecting against free radical damage, relief from respiratory issues like asthma, coat, promotes eye health, booting mood and constipation.

SO…. how do we eat it?!

There are many ways to prepare prepare okra.

First, you want to eat it as fresh as possible, no brown marks for the freshest okra.  Also, the okra should be small and tender.  The larger  okra is has tougher fibers and harder seeds – better fro planting than for eating!

Once you have your okra try out these great dishes and feel free to experiment with what you’ve got and change it up a bit!

Here are some NO SLIME Okra Recipes

Fried Okra

Garlic Okra 

Grilled Okra

Okra with Tomatoes

Roasted Okra

Sautéed Okra

Enjoy the Okra!

Maya’s Farm Best Practices with Basil

Photo Credit: Maya's Farm Team

Photo Credit: Maya’s Farm Team

Basil is delicious and incredibly aromatic when just picked –

Here are some best practices and tips for keeping that beautiful and fragrant basil crisp and fresh after harvest:

1. Keep in the crisper drawer of your refrigerator, if you have one.

2. Trim under cold running water at the roots and place in a small cup with water (like flowers in a vase).  Place in the refrigerator.

3. Place is a plastic bag with a little bit of paper towel. Put inside the refrigerator.

4. Hang upside down to dry.

As always, please be sure to pick up the produce early – and within the time frame for pick up.  Basil does have a limited life.

Share your favorite recipes that use basil with us!

Maya’s Farm Proudly Grows Superfood Purslane for Over 10 years

Purslane is a summertime Super Hero Superfood.

It contains more omega-3 fatty acids that any other leafy vegetable.  In fact, it’s on par with flax, fish and algae!  It is rich in  Vitamin A, Vitamin C and some B vitamins.  It is also a good source of Calcium, Iron, Magnesium and Potassium. How’s that for Super charged green?!

Photo Credit: Maya's Farm Team

Photo Credit: Maya’s Farm Team

Maya’s Farm is proud to have offered this crunchy succulent beauty for over 10 years in our seasonal CSA and on the farmers’ market floors in the Metro Phoenix area.  Stop by the Market Stand or Join our CSA to get a bunch!

Photo Credit: Urban Beans

Photo Credit: Urban Beans

Purslane is also known as verdolagas and pigweed, and it is featured in a variety of Latin and ethnic cuisine.  In Mexican cooking it is often paired with pork and tomatillos in carnitas, tamales and stews. While Lebanon, Russia and Turkey is could be in salads ranging from tabbouleh to potato salad.  In Japan, it may be pickled and served with rice.  It has long been used in Chinese medicine.  We have seen it enjoyed at a snack on it’s own and in a variety of stews, soups and entrees too!  How have you seen purslane used?

What about Watermelon Purslane Summer Salad?

Photo Credit: gardenista

Photo Credit: gardenista

Watermelon Purslane Summer Salad


A bunch of fresh purslane, chopped or torn into smaller sections

Fresh, sweet watermelon, cut into bite size chunks

Olive Oil and Vinegar of choice

Salt and Pepper to taste


Gently toss salad ingredients with a small about of oil and vinegar, season to taste.  Serve on a plate as a main dish or on the side.

Note: Purslane has a salty flavor, taste dish before seasoning




Wonderful Radishes – Full of Vitamin C!

Original Content from Health Article in Time Magazine March 23, 2015 Early Bloomers. Spring brings a rush of nutritious food at peak flavor by Mandy Oaklander

Photo Credit: organicauthority

Photo Credit: organicauthority

“Heavy, starchy foods keep us warm – and stuffed – through winter. But now spring is arriving, and with it a wave of light and healthy produce hitting grocery stores and farmers’ markets in prime season.  We asked Deborah Madison, author of Vegetable Literacy, for a selection of nutritious  foods that will be at their peak flavor in the coming weeks.  And if you don’t like to eat for greens, she has a tip” “A salad that looks like spring can make you so happy,” she says.  “That’s half the battle.”

Photo Credit:

Photo Credit:


When you start to see radishes at the farmers’ market,

“to me that’s a sign of spring.” Madison says.

A single radish can have 124% of the recommended daily vitamin C – even more if you eat the raw tops too.

EAT IT: Go raw, says Madison.  Just slice the radish, chop the tops and toss with good olive oil and lemon juice.

Source: USDA National Nutrient Database for Standard Reference

What kinds of RADISHES does Maya’s Farm grow?

Maya’s Farm is proudly CCOF Certified Organic

Try Maya’s Farm Organic Radishes!

JOIN Maya’s Farm Organic CSA

Maya's Farm CSA

SHOP at Maya’s Farm Booth at the Phoenix Public Market

Photo Credit: alxandrya on Instagram

Photo Credit: alxandrya on Instagram

BUY from Maya’s Farm Stand at the Farm at South Mountain

Maya's Farm Stand Now Open

Arizona Chamomile Sun Tea and Sweet Chamomile Syrup

Photo Credit: Caitlyn McLelland

Photo Credit: Caitlyn McLelland

Arizona Chamomile Sun Tea and Sweet Chamomile Syrup

Chamomile is a wonderfully fragrant and petite flower.  It is known for its calming and soothing qualities. Often enjoyed as a tea, as a garnish, in a bath, or in soap.  This beautifully aromatic bouquet will lighten up your home and your spirit!  Enjoy this fun recipe  originally seen on: La Buena Vida


Chamomile tea
1 bunch of fresh chamomile

Chamomile syrup
1 cup of sugar
2 cups of water


TEA: Give the chamomile a good rinse. Place half of the chamomile flowers into a container with water. Allow to steep in the sun for the afternoon.  Serve over ice.

SYRUP: In a sauce pan heat 2 cups of water and 1 cup of sugar. Once the water comes to a boil and the sugar is evaporated turn off heat and add the remaining chamomile. Allow to steep into the simple syrup until cool. Remove flowers once the syrup has infused (about an hour). This syrup is delicious and can be used in a variety of ways. Pour sun tea over ice, finish with the chamomile syrup. Very light, sweet and subtle. A delicious summer drink.

Photo Credit: La Buena Vida

Photo Credit: La Buena Vida

Enjoy this delicious and refreshing tea with your favorite spring and summer salad!

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