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Issue 6 • Summer–Fall 2026Member of Edible Communities edible ® Celebrating local food, drink, and agriculture in Prescott, Flagstaff, Sedona, and the Verde Valley central arizona ediblecentralarizona.com | SUMMER–FALL 2026 1 2 FROM THE PUBLISHER 4 RECIPE Grilled Peach and Chickpea Salad 6 WATERING WISDOM FOR THE SUMMER 8 THE BUZZ IN OUR BACKYARD Cottonwood’s Wild Tonic 10 RECIPE Vegetable Crostata 12 STEWARDSHIP IN THE HIGH DESERT Forestdale Farm grows more than food 15 VERDE VALLEY’S WINE DIAMOND The Southwest Wine Center incubates a uniquely Arizonan industry 20 RECIPE Roasted Chicken with Peaches and Fennel 23 WATER WORK Ditch bosses are the invisible stewards of irrigation 26 HISTORY’S FLOW The evolution of agricultural irrigation in the Verde Valley 28 RECIPE Spicy Roasted Butternut Squash Soup with Sweet Corn Ice Cream 30 REGIONAL FARMERS MARKET DIRECTORY 32 FLUID FOR THOUGHT Cover photo: A Toast to Stewardship Prescott-based photographer Cody Chewning blends his appreciation for natural light with his passion for capturing the stories of local food producers and small businesses invested in their community’s success. See his portfolio at codychewning.com. KELBY FOUTZ CONTENTS Summer–Fall 2026 BETH STAUB PAT WARWICK MELINDA HAMBRICK 8 12 15 232 edible central arizona | SUMMER–FALL 2026 edible CENTRAL ARIZONA PUBLISHER, EDITOR IN CHIEF Melinda Hambrick FACT CHECKER Marie Higgins COPY EDITOR Doug Adrianson DESIGNER Cheryl Koehler CONTRIBUTORS Dorothy Cattz • Cody Chewning Robin K. Evans • Kelby Foutz Tina Gustafson • Erin Hambrick Vincent Murray • Kate O’Neill Tom Pitts • Rebecca Serratos Beth Staub • Pat Warwick Jennie Wolfe CONTACT US Edible Central Arizona 3298 N Glassford Hill Rd Ste 104937 Prescott Valley, AZ 86314 connect@ediblecentralarizona.com Edible Central Arizona is published seasonally, four times a year. We are an advertising- and subscriber-supported publication, locally and independently owned and operated, and a member of Edible Communities, Inc. Distribution is throughout Prescott, Flagstaff, Sedona, and the Verde Valley and nationally by subscription for $40 per year and can be purchased online at ediblecentralarizona.com. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you. No part of this publication may be used without the publisher’s written permission. © 2026. All rights reserved. From the Publisher Welcome to our sixth issue. Our inspiration for this edition of Edible Central Arizona began as a focus on water, but as the pieces came together it became clear that the stories were about stewardship. The word steward has been in use for a millennium. Early on, it referred to a general “keeper” or “guardian” of the house, but with the rise of feudalism, the meaning shift- ed to denote a prestigious manager both of the land and of the bounty it produced. Christianity—and the belief in humans’ role as custodian of God’s creation— added an element of moral responsibility to the term. In this century, it has become linked to ideas of environmental conservation. In short, stewards fulfill many roles these days. At the heart of them all is a commitment to caring for something bigger than themselves. In this issue, we meet with Wild Tonic’s Founder and Queen Bee Holly Skaggs. Though she has scaled her jun recipes to become a nationally distributed brand, she hasn’t compromised on her initial commitment to creating products that nourish our bodies while caring for bees. Writer Kate O’Neill introduces us to Rylan Morton-Starner of Forestdale Farm. His unique approach to growing food in Flagstaff reminds us that farmers are more than food manufacturers—they feed the earth itself. Contributor Jennie Wolfe takes us to Clarkdale and the Southwest Wine Center. More than a tasting room, it houses a program that trains future vine stewards and winemakers while also growing Arizona’s increasingly fruitful wine tourism industry. In the feature on the Hickey Ditch, writer Rebecca Serratos introduces Ditch Boss Herald Harrington, whose unwavering attention to water’s flow affects both Bent River Ranch and those downstream. Her article adds depth to guest contributor and historian Vincent Murray’s brief study of agricultural irrigation in the Verde Valley. From the contributors who craft these stories to the advertisers who make our pages possible, every single person involved in the production of this publication is a steward in their own right. And if you are reading these pages, your attention and care put you right there beside them. As is often the case, there is always more story to tell than pages to print on. Enjoy extra content at ediblecentralarizona.com. Melinda Hambrick Publisher Being selective about where you spend your money is one of the easiest ways to voice your support for the things that matter most to you. Edible Central Arizona would not exist without the support of its advertisers. The businesses and organizations you see in our pages share our dedication to quality, community, and sustainability. Please visit our advertisers and shop local whenever possible. ediblecentralarizona.com | SUMMER–FALL 2026 3 Wild-caught, sustainable Alaskan seafood you can trust. Fisherman owned and family operated since 2020. @northstarhalibut Catch us year round at Prescott and Sedona Farmers Markets. northstarhalibut.com 1260 gail gardner way prescott 928.227.2791 8:00 am – 4:00 pm Open 7 days facebook.com/PangaeaBakery Organic Bread | Pastries | Desserts Gourmet Market | Deli | Cafe Fresh Flowers | Locally Grown Produce4 edible central arizona | SUMMER–FALL 2026 GRILLED PEACH AND CHICKPEA SALAD BY DOROTHY CATTZ Serves 4–6 For the roasted chickpeas 2 cups chickpeas 3 tablespoons extra virgin olive oil 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon smoked paprika For the grilled peaches 4 peaches, halved and pitted 4 tablespoons neutral oil (avocado or canola oil), divided For the salad ½ cup freshly squeezed lemon juice 3 cloves garlic, minced 1 teaspoon Dijon mustard ½ medium red onion, sliced thin on mandoline ½ bulb fennel, sliced thin on mandoline 6 radishes, sliced thin on mandoline Kernels from 2 ears of fresh sweet corn 14–16 large cherry tomatoes, halved 1 cup chopped fresh basil Salt and freshly ground black pepper, to taste 4 cups of leafy greens, washed and roughly chopped To roast the chickpeas: Drain and thoroughly rinse chickpeas. Pat completely dry and toss with olive oil. Place dry cast-iron skillet on grate and preheat grill to 400°F. Add chickpeas to hot skillet and close lid. Roast until chickpeas are golden, 15–20 minutes, stirring occasionally. Remove skillet from heat. While chickpeas are hot, add salt, garlic powder, and smoked paprika, stirring until well coated. Set aside to cool. To grill the peaches: While chickpeas are roasting, slice each peach half into 4 slices. Lightly brush both sides of peach slices with 1 tablespoon avocado or canola oil. Place slices on hot grate or grill pan for 3–5 minutes. Turn peach slices and grill for another 3–5 minutes. Remove from heat. To make the salad : In large bowl, combine remaining oil, lemon juice, minced garlic, Dijon mustard, red onion, fennel, radishes, and corn. Add pepper to taste and toss well to combine. Add tomatoes, peach slices, half of the basil, and half of the roasted chickpeas. Toss lightly and refrigerate for 20 minutes to allow flavors to blend. Adjust seasoning (salt and pepper) if needed. To serve: Line individual bowls with leafy greens. Add salad and top with additional basil and roasted chickpeas. 4 edible central arizona | SUMMER–FALL 2026 Grilled peaches and roasted chickpeas make this salad a delicious addition to your next summer soirée or a weeknight family dinner on the patio. Choose peaches that are not completely ripe. They will retain their shape even after grilling and combining in the salad. Dorothy Cattz is a home cook who firmly believes it’s never too late for anything. It took her 50-plus years to begin unlocking the mysteries of spices, gain the confidence to explore cooking without a written recipe, and dare to start asking “What happens if I do THIS?” She adds, “Cheers to the culinary adventures yet to be encountered.” ROBIN K. EVANS ediblecentralarizona.com | SUMMER–FALL 2026 5 CLARKDALE Southwest Wine Center Enjoy breathtaking views of the Verde Valley while sipping small-batch, single-vineyard wines from Arizona’s premier viticulture and enology school. 601 Black Hills Dr, Bldg O, Clarkdale Th–Su, noon–6pm | 928.634.6566 southwestwinecenter.com/wine-tasting-room FLAGSTAFF Drinking Horn Mead Hall Inspired by simpler times and quality ingredients, our gluten-free and water-conscious mead, made from local raw honey, is the delicious and responsible choice for your next adventure. 108 E Rte 66, Flagstaff | Su–Th, 11am–10pm, F–Sa, 11am–11pm | drinkinghornmeadery.com Flagstaff Baking Co Cozy mountain-town small-batch bakery known for baked goods, breads, flaky pastries, and locally- roasted coffee. Gluten-free options available. 119 S San Francisco St, Flagstaff W–M, 6am–4pm | 928.440.3280 @flagstaffbakingco JoeJoeBob’s Chef-inspired sandwiches, salads, soups, and small plates made with the finest and freshest ingredients we can source. Our menu changes with the seasons. There’s always something new to taste. 1000 N Humphreys St, #128, Flagstaff Tu–Sa, 10am–3pm | 928.440.3522 | joejoebobs.com Just Delivered Chef-driven, seasonally inspired meals and snacks for residents and visitors in the Flagstaff area. Free delivery to your doorstep. justdeliveredflg.com PRESCOTT Camp Grounds Tea & Coffee Locally roasted coffee and espresso beverages. Non-dairy options available. Premium loose-leaf tea and tea lattes. W Willis & N Cortez, Prescott | Su–F, 7:30am–noon and Saturday at the Prescott Farmers Market @campgroundsteaandcoffee Century Lounge A refuge from “The Row.” We serve espresso drinks, fresh-baked pastries, hearty breakfast options, handcrafted sandwiches, light bites, beer, wine, cocktails, and mocktails. 129 N Cortez St, Prescott | Su–Th, 7am–5pm, F–Sa, 7am–10pm | thecenturylounge.com The Crescent Bar at The Fairweather Social Club Cocktails, natural wine, and craft beer in historic downtown Prescott. Live music Tu–Sa. 224 N Cortez St, Prescott Su–M, noon–8pm, Tu–Sa, noon–midnight | @the_crescent_bar_fwsc LazyG Brewhouse Award-winning craft brewery serving seasonally inspired, elevated pub fare using house-made ingredients. Enjoy our welcoming, family- friendly atmosphere and pet-friendly patio three blocks south of downtown Prescott. 220 W Leroux St, Prescott W–M, 11am–9pm | lazygbrewhouse.com Pangaea Cafe & Bakery Organic bakery and cafe featuring housemade artisan bread, pastries, gluten-free items, and specialty foods. Explore our curated marketplace and discover gourmet provisions, pantry staples, and more. 1260 Gail Gardner Way, Prescott Open daily, 8am–4pm | @pangaeabakery Wild Iris Coffeehouse Locally owned coffeehouse serving coffee and loose-leaf tea, lunch fare, desserts, and house-made pastries from scratch. Come see our expanded bakery offerings—a perfect fit for gatherings of all sizes and for any occasion. 124 S Granite St, Prescott Open daily, 6am–6pm | wildiriscoffee.com RIMROCK Peach Tree Cafe Destination dining at its finest. Peach Tree Cafe serves scratch-made brunch featuring locally sourced and organic ingredients alongside house-made pastries. Enjoy our spacious, pet-friendly patio or intimate indoor dining space. 4225 E Zuni Way, Rimrock Th–M, 8am–2pm | @peachtreecafe.az SEDONA Free Form Coffee Roasters Sustainably sourced, thoughtfully roasted, positively charged coffee. Visit the cafe to enjoy unique offerings and specialty beverages. 411 State Rte 179, #7, Sedona Open daily, 7am–2pm | freeformcoffee.com edible Local Guide to Good Eats & Drinks Please visit our advertisers and let them know you appreciate their support of Edible Central Arizona . They enable us to offer this magazine free of charge to readers throughout the region. central arizona “My focus has always been European cuisine; beef cheek and pork cheek are probably two of my favorite cuts of meat. With sandwiches, creativity is unlimited. More than that, everybody has a nostalgic sandwich they grew up with. That’s the fun part: combining creativity and passion in dishes that connect people to some of their favorite memories.” —Joe Rodger, owner of JoeJoeBobs 6 edible central arizona | SUMMER–FALL 2026 I am often asked, “How much should I be watering my plants?” The answer is nuanced, as you may have guessed. Not sure your plant is getting the right amount of water? Check your soil. If you stick your finger directly into the soil and it’s dry up to your first knuckle, or about an inch down, it’s time to water. Also, remember the smaller the growing space, the quicker the soil will dry out. A small pot will need more water than an in-ground area. Summer crops like tomatoes, squash, and corn need a lot of sunlight, which means they also need about two inches of water per week. Leafy greens and herbs require less sun and so tend to need less water— roughly one inch per week. Another factor to consider is what measures you’re taking to protect your soil. To prevent evaporation and erosion and conserve wa- ter, you can use a simple mulch like pine needles, leaves, or pine shavings. You can also plant a cover crop like hairy vetch or a low-growing native plant like yarrow. Amending the soil also reduces the watering frequen- cy. Consistently adding high-quality compost helps soil retain moisture and nutrients while feeding the micro- biome. Fall is an excellent time of year to add compost. So is anytime you switch between crops. If you’re growing perennials, make sure to add one to three inches of compost in the fall or spring. Finally, it’s better to water less often, but for longer periods of time. Doing so encourages your plants to build robust root systems that reach deep into the soil for water, which creates strong plants. Installing a drip irrigation system on a timer is the most efficient. This provides the plants’ root zone with a slow, steady stream of water, and when combined with mulch, there’s an even small- er chance of evaporation. Companies like DripWorks sell ir- rigation kits that are relatively sim- ple to install yourself. If you’re already con- templating ways to use less water next season, consider planting more drought-tolerant vegetables. Asparagus, rhubarb, sorrel, tepary beans, okra, and peas all grow well in the Central Highlands, as do perennial herbs like oregano, lemon balm, rosemary, mint, thyme, and chives. Of course, if you’re growing native plants, your watering frequency will be very minimal once the plants are established. Look for low-water native plants like blanketflower, Rocky Mountain penstemon, or Palmer’s penstemon, upright prairie coneflower, and winecups, especially if you’re planting in an area with six-plus hours of direct sunlight. Don’t let the nuances of our high desert environ- ment discourage you from the satisfaction of growing your own food and supplying your own fresh flower bouquets. Especially when there are simple steps you can take to enjoy an abundant garden. Tina Gustafson is a Coconino Master Gardener with over a decade of gardening experience. She owns Elevated Gardening, where she helps people grow food for themselves and their pollinators through educational workshops, garden consultations, and coaching. She also sells locally grown seeds and plants. Learn more at elevated-gardening.com. Creativity and versatility are defining characteristics of Erin Hambrick ’s approach to art. Never afraid to try a new medium, her portfolio encompasses a range of traditional pieces, public art installations, graphic design, cartography, and illustrations. She can be contacted at aeronire@gmail.com. Blanketflower Okra WATERING WISDOM for the Summer BY TINA GUSTAFSON | ILLUSTRATIONS BY ERIN HAMBRICK ediblecentralarizona.com | SUMMER–FALL 2026 7 Stunning views and award-winning wines from Arizona’s premier viticulture & enology learning center The Tasting Room at southwestwinecenter.com 601 Black Hills Dr, Clarkdale Thur–Sun: 12–6 pm Join Us Simply Good Food 928 279 4378 4225 Zuni Way, Lake Montezuma/Rimrock @peachtreecafe.azNext >