Second Week of the Summer Share!
Share is In and will be ready for curbside service at Noon.
What's in the Share:
Red & Gold Onions
This is the Second week of the Summer Share!
The corn, tomatillos and onions are sourced from Crooked Sky, and the kale, cilantro, strawberries, green beans, romaine and carrots are from Blue Sky Farm.
We begin sourcing from Whipstone and Forestdale in 2 weeks.
We have some Amazing News to share! Blue Sky Organic Farm, our main farm for the CSA and Market from October through June has found new land to lease!
They are losing their current property to development, but after years of searching they found 40 acres of land previously used for cattle ranching.
They are asking for our help - they need $250,000 to set up irrigation, power, and soil on their new property. If you've ever valued the nourishing food they've provided for us over the past 6 years, please consider making a donation to help them get started. There's a Gofundme set up through Pinnacle Prevention that you can find here. You can also share the fundraiser on Facebook if you'd like, and link to the original post here.
Fingers crossed, if they receive enough support, there may not be a gap in sourcing from them when the Summer Share ends, and we'll hopefully start the Winter season with them in mid October. Let's show Blue Sky Farm how much Flagstaff loves and appreciates them!
We are now opening to in person shopping every day except Thursday! We will continue to operate curbside only on Thursdays into the future.
Reminders for Thursdays:
Access to the market will be closed for in -person shopping.
Place your orders for curbside pick up by following the instructions here. Please wait to pick up your order until after we've called you to confirm the order and collect payment.
Fresh, Seasonal, Local Produce in the Market:
Curly & Lacinato Kale
Red and Gold Onions
Small Yukon Potatoes
Tomatillo Salsa Verde
1 1/2 pounds tomatillos
1/2 cup chopped white onion
2 cloves (or more) garlic (optional)
1/2 cup cilantro leaves
1 tablespoon fresh lime juice
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
Salt to taste
Remove papery husks from tomatillos and rinse well
3 ways to cook the tomatillos
2a Oven Roasting Method
Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
2b Pan Roasting Method
Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
2c Boiling Method
Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
Pulse in blender
Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
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!