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Flagstaff CSA & Local Market

Sixth Week of the Summer Share!



 Share is In and ready for Pick Up! 

What's in the Share:


Tomatoes
Corn or Bell Peppers
Greens
Chives or Radishes
Carrots
L'itois onions
Bok Choy 
Summer Squash
Potatoes


 



We are one month into the Summer Share! There are still spots available - you can sign up online or in the market



The Summer features Whipstone Farm, Crooked Sky, and Blue Sky Farm. It runs for 20 weeks, from early June through mid-October. Check out items in season during the summer.
  



 


Flower Share continues this Week!



The flower share includes one large mixed bouquet each week of sustainably grown, fairly traded blooms from Whipstone Farm!

Check out the online form for more info and sign up here!



Fresh, Seasonal, Local Produce in the Market:

 


Salad Mix
Spinach
Green Beans
Watermelon
Collards
Head Lettuce
Summer Squash
Shishito Peppers
Corn
Mint
Chives
Parsley

Cherry Tomatoes
Heirloom Tomatoes
Onions
Fennel
Lemon Cucumbers
Leeks
Garlic
Red and Gold Onions
Green Garlic
Carrots
Kale
Beets
Sweet Potatoes

 




We are celebrating our new EBT/SNAP eligibility! All food items are eligible for purchase with a SNAP card.



We now also offer Double Up Food Bucks. Receive free tokens whenever you swipe your EBT card at the CSA - tokens can then be used to purchase fresh Arizona grown fruits and vegetables.


 Recipe:

 

Stuffed Veggie Patty Pan Squash
This week's share features summer squash - most people will get zucchini - but for those lucky or brave shareholders, they might get the saucer-shaped white patty pan squash. The skins of these squash is a little thicker, and so the recipe recommendation is a little different from regular zucchini or more delicately skinned squash. Check out the recipe below! 


 

lemonsandbasil.com

Ingredients

  • 2 patty pan squash

  • 2  Veggie Burgers OR ½ cup black beans & 1 medium sweet potato

  • ½ cup onion chopped

  • ½ cup bell pepper chopped

  • 1 ½ cups kale chopped

  • 2 tbsp feta cheese

  • fresh herbs basil, chives, cilantro

Instructions 

  1. Preheat oven to 350 degrees and bake patty pan squash for 20 minutes.

  2. Mean while, add chopped onions and bell peppers to pan and saute until onions are soft and transparent, add in kale and cook until tender. Take leftover veggie patties and cut into small squares, add to onions and peppers and cook until heated through.

  3. Remove squash from oven and cut top off. Scoop out soft insides, chop and add to other cooked vegetables. Add mixed “stuffing” to hollow squashes and cook for another 10 minutes.

  4. Once Stuffed Squash have cooked, remove from oven and add fresh herbs and feta cheese – serve!

 

 



  
We now have a Facebook group page to share recipes, and discuss the CSA Share! Click this link to request to join!

*****


Check out our weekly website update "What's in Stock"!

We'll update it with new info on produce, dairy, meat, and other new or popular items! Feel free to call in as well if you're curious about what we've got! 

 


Stay Posted and Shop Local!

 

Flagstaff CSA & Local Market

Photo of storefront

Contact & Hours

Monday from 10-6p
Tuesday
 from 10-6p
Wednesday from 10-6p
Thursday from 10-6p
Friday from 10-6p
Saturday from 10-2p
Sunday
 from 10-2p


116 W Cottage Ave.
Flagstaff, AZ 86001

928‐213‐6948



Genevieve Perkins
Market Operations Coordinator
genevievecsa@gmail.com

Visit our website:
www.flagcsa.com

Find more great recipes
on our food blog and you
can share your ideas too!!
http://flagcsarecipes.
blogspot.com


Now accepting Debit and Credit Cards.



 

 



 
116 W Cottage Ave. – Flagstaff, AZ 86001 – 928‐213‐6948



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