Edible Central Arizona

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Edible Central Arizona Celebrating and supporting local food, drink, and agriculture of Prescott, Flagstaff, Sedona, and the Verde Valley.

A new issue of 𝘌𝘥𝘪𝘣𝘭𝘦 𝘊𝘦𝘯𝘵𝘳𝘢𝘭 𝘈𝘳𝘪𝘻𝘰𝘯𝘢 is currently in the works, and we cannot wait to share it with you. Next month, we...
10/11/2026

A new issue of 𝘌𝘥𝘪𝘣𝘭𝘦 𝘊𝘦𝘯𝘵𝘳𝘢𝘭 𝘈𝘳𝘪𝘻𝘰𝘯𝘢 is currently in the works, and we cannot wait to share it with you.

Next month, we are bringing you a fresh collection of stories highlighting the dedicated farmers, skilled artisans, and passionate independent business owners who nourish our community every single day.

From local fields to neighborhood tables, our team has spent the season listening to the voices that make Central Arizona's food culture so vibrant.

Subscribe and get your copy first! Visit ediblecentralarizona.com/subscribe

Our favorite spaces combine craft with community. If you haven't visited in a minute, make sure to stop by The Crescent ...
09/26/2026

Our favorite spaces combine craft with community. If you haven't visited in a minute, make sure to stop by The Crescent Bar at Fairweather Social Club in Prescott.

Now through November, see the new art show from .fox.777 and Blushing Cactus Photography. While you're there, grab a "Garden Party" and support a family's fundraising effort for cancer research.

We were honored to be a part of Local First Arizona Good Food Forum last month at Yavapai College in Prescott. It was t...
09/25/2026

We were honored to be a part of Local First Arizona Good Food Forum last month at Yavapai College in Prescott.

It was truly inspiring to see some of the people from our pages take the stage and share obstacles they've faced and solutions they've found. If you think the world is falling apart, these people will restore your faith.

We also had a chance to connect IRL for the very first time with Shannan Perciballi, owner of our sister publication to the south, Edible Phoenix

Being all about food, we had to bring a snack. 😉 Mesquite Flour Chocolate Chip Cookies! If you want the recipe, comment "cookie," and we'll send it your way.

We're excited to introduce Alisa Sever as our official recipe editor for Edible Central Arizona!We were blown away by he...
09/18/2026

We're excited to introduce Alisa Sever as our official recipe editor for Edible Central Arizona!

We were blown away by her Spicy Butternut Squash Soup with Sweet Corn Ice Cream. The flavors...the textures...the fun dichotomy in temperatures.

We asked her to help develop dishes that highlight our regional ingredients and local flavors, and we can't wait to share more of her creative and flavorful dishes in our next issue.

Alisa Sever holds a degree in Culinary Arts and loves sharing a sense of place with those gathered at the table. When she isn't working on our recipes, she creates menus for w**e-pairing dinners, private tastings, and immersive dining experiences, which she offers to her guests at High Desert Vista.

09/15/2026

Did I know what a "publisher" did before I started Edible Central Arizona? Nope.

Do I occasionally feel overwhelmed and experience panic attacks as deadlines approach? You bet.

Is there something else I'd rather be doing? HELL NO.

Sure, things get overwhelming. But then I think about the people in our pages. Not only those from our stories, but also the outstanding local businesses whose owners have joined me in building a community that celebrates and supports our local food producers and small businesses.

Every time we share the story of a local grower, we are humbled, especially in the case of Forestdale Farm in Flagstaff....
09/10/2026

Every time we share the story of a local grower, we are humbled, especially in the case of Forestdale Farm in Flagstaff. Talk about being up against challenging odds.

Flagstaff’s growing season is roughly 90 days.
Natural soil conditions aren’t conducive to growing.
They don’t rely on municipal or well water.

And yet, they make it work. Rylan Morton-Starner and partner Jamie Fredricks literally built their operation from the ground up, starting with the soil and slowly evolving their operation into a resource-efficient, mostly closed-loop system that simultaneously provides nourishment for the community while giving back to the land.

“We’re more stewards…than anything,” says Morton-Starner. “Going from what our property was to what it is now, there is so much biological diversity here. We have all kinds of animals, birds, and bats. The soil has improved. Improving the land instead of just taking from it, that’s what makes the business thrive.”

Read the story at https://ediblecentralarizona.com/stories/flagstaffs-forestdale-farm-grows-more-tha/

Words by Kate O'Neill
Photos by Kelby Foutz

We're creeping toward fall, but you can still find locally grown sweet corn and peaches—two things that always taste bes...
09/06/2026

We're creeping toward fall, but you can still find locally grown sweet corn and peaches—two things that always taste best when harvested at their peak.

Our latest issue features:
🍑 Grilled Peach and Roasted Chickpea Salad and Roasted Vegetable Crostata recipes from Dorothy Cattz

🍗Roasted Chicken with Peaches and Fennel recipe from Chef Kristina Jones

🌽 Spicy Roasted Butternut Squash Soup with Sweet Corn Ice Cream recipe from Alisa Sever.

Pick up a copy of our latest issue from our advertisers or head to https://ediblecentralarizona.com/recipes/ and join us in celebrating late summer's flavor.

Photos: Robin K. Evans

Water moves through the Verde Valley in ways we rarely see.Beneath the green fields and orchards is a network of histori...
08/24/2026

Water moves through the Verde Valley in ways we rarely see.

Beneath the green fields and orchards is a network of historic irrigation ditches, some dating back more than 160 years. And behind those ditches are the “ditch bosses” people who tend gates, repair flumes, clear fallen trees, watch water levels, and make sure the flow reaches the farms and communities downstream.

It’s quiet, often unseen work. But without it, much of the valley’s agricultural landscape would look very different.

In our latest issue, we follow the water—and the people who have made its journey possible for generations.

Written by Rebecca Serratos

If you care about where your food comes from and who gets to profit from it, please join us on Tuesday, August 25th, fro...
08/22/2026

If you care about where your food comes from and who gets to profit from it, please join us on Tuesday, August 25th, from 9 am - 4 pm at Local First Arizona in Prescott.

This year's theme, Cultivating Tomorrow, asks a direct question: what do we build now so Arizona's food system can hold up for the growers and eaters who come after us.

The day will be built on conversations, breakout sessions, and lightning talks led by the farmers, food entrepreneurs, and advocates doing the work.

Tickets available at https://hubs.li/Q04rdYCK0

Did you know Arizona makes great w**e...and w**emakers?In Clarkdale, the Southwest W**e Center is cultivating more than ...
08/21/2026

Did you know Arizona makes great w**e...and w**emakers?

In Clarkdale, the Southwest W**e Center is cultivating more than grapes. Part vineyard, teaching w**ery, and tasting room, the Center is helping shape a uniquely Arizonan w**e industry—one rooted in hands-on education, experimentation, community, and a deep understanding of this challenging landscape.
From Old World varietals to new approaches for conserving water and adapting to a changing climate, the story of Arizona w**e is still being written.

Explore the people, place, and ideas behind the vines in our newest issue.

Words by Jennie Wolfe
Vineyard photos by Beth Stuab Adventure Photo Studios

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Address

224 N. Cortez Street
Prescott, AZ
86301

Telephone

+19287101114

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