Having come from a family of restauranteurs and also owning the Grand Canyon Cafe in Flagstaff up until 2016, Fred understands the value of using organically grown produce and how it makes the best meals. We quickly understood why Phoenix chefs show up at the crack of dawn for first dibs on Wong’s produce - it’s some of the best. ![]() Each morning at around 5:30 AM, the two begin their day on the farm-prepping soil, planting, maintaining, and picking their weekly bounty that then appears at Phoenix’s Uptown Market on Saturdays and the Flagstaff Farmers Market during the summer. We spent a few hours at Wong’s farm and saw the work ethic and care the two invest in each other and in everything they grow.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |