Water’s Edge Restaurant Chef Glenn Belfield will shop the Farmers’ Market booths along the Avenue of the Fountains Thursday afternoon for fresh cooking ingredients.

He will create a sampling menu around items sold by the vendors.

His creations will be served with wine and other beverages from 4 to 6 p.m. at Sami Fine Jewelry and Gifts, 16704 Avenue of the Fountains. The public is invited.

The Farmers’ Market returns downtown Thursday after a three-year absence to partner with Art on the Avenue from noon to 5 p.m., every Thursday, in the median in front of Chase Bank.

Organizers Monique and Martin Lightner of M&M Events coordinate the market. The couple operates several Farmers Markets in other Valley communities.

The Lightners sell pure avocado oil and Queen Creek Olive Mill artisan breads, cakes and pies.

On any given Thursday, shoppers will find an assortment of food products, ranging from Wisconsin sausages, sockeye salmon and tamales, honey, spices and mustards.

Jeremy Frank, an organic farmer from Payson, intends to bring produce, eggs, chickens and quail. A cattle ranch in Florence will sell its beef at the market.

The Moody and Boring families of Dry Bay Fish Company will sell wild Alaskan boneless sockeye salmon from the Alsek River. The two families have fished the river for more than 30 years.

Natural seasonings and rubs will be the feature products by Dust, a family-owned and operated business in Phoenix. Owner Dan Betcher said the business’ rib rub can be used on most meats, from chops, beef and pork roasts, and tenderloins.

Sharon Stein has mastered R Sauce, which she describes as the “Swiss Army Knife of Sauces.”  The sweet sauce can be used for barbecues, a marinade, a dipping sauce, a glaze, or poured over cream cheese and served with crackers for an appetizer.

Sisters3Biscuits makes gourmet dog biscuits of organic chicken and garden herbs. The business name comes from owner Jeffrey’s three rescue dogs.