Starting eating right this year. And by right, we mean "only the best local stuff." There's a wide variety of great farm-to-table products and menu items, what follows is just a smattering of local goodness. If there's something on this list you haven't had, it's time to try or take home something new.
See also: Meet Jennifer Bonnett, New Director of Valley Permaculture Alliance
Rose Petal Jelly from Boho Farm and Home ($8)
Boho Farm owner Caroline Van Slyke first saw this jelly when she was in the South of France at a friend's confiserie. She returned to the States with many jars of their amazing "confit de petales de rose," and the result is her amazing rose petal jelly. It sells out quickly and you can often find it at Singh Farms, Sweet Salvage, and Bodega.
Beets at Bink's Midtown ($6)
This combo of golden beets, hazelnuts, and goat feta with huckleberry vinaigrette is heavenly if not nearly healthy. Take our advice: Don't share this dish! Make your dining partner order their own.
Braised Leeks at FnB ($14)
Made with King Richard leeks from McClendon Farms, this dish is worth every penny of the $14. Named one of the best dishes of 2010 by Food & Wine magazine, the dish is still going strong and back on the menu. Basic? Maybe, but until you can create this combo of braised leeks, mozzarella, mustard-accented bread crumbs and a soft-fried egg-- go to FnB in 2014.
Farm Burrito from Morning Glory Cafe at the Farm at South Mountain ($9.95)
At the Farm, it's farm-fresh and local. On the menu, it's "scrambled eggs, refried tepary beans, chorizo, and cotija cheese wrapped up in a locally made flour tortilla." Could you ask for much more? We think not. Enjoy it while dining in Arizona's warming sun and then walk around the grounds of The Farm at South Mountain.
White Truffle Olive Oil from Queen Creek Olive Mill
What do you do when you have awesome olives, practically in your back yard? Add delicious white truffles and eat! Buy a bottle at the mill or one of the local Oils and Olives outlets and drizzle on fries, add to a homemade soup, or fill up fresh vegetables for a savory flavor. The truffle oil comes from Modena, Italy, and they blend it with their extra virgin olive oil.
