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Flagstaff CSA & Local Market

Eighth Week of Winter Share!



Share is In and will be ready for curbside service at Noon

What's in the Share:


Gold Onions
Red Potatoes
Spaghetti Squash
Rainbow Carrots
Cauliflower
Baby Spinach

Lacinato Kale
Cilantro

 

 
 




Reminder: There will be no share pick ups Dec 24 or Dec 31. For Half Shares picking up this week, your next pick up is Jan 7.






***



COVID-19 Operations

 

We will continue to offer exclusively curbside service for the foreseeable future. We're not sure when we will open in-store access again. We will let the COVID data guide our decision on opening. 

Thank you for participating in our new curbside system, and doing your part to keep everyone safe!

Reminders:

 

  • Access to the market will continue to 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.
     

 

Thank you for your continued support!

***

Fresh, Seasonal, Local Produce in the Market:


Broccoli
Cauliflower
Rosemary
Sage
Curly & Lacinato Kale
Beet Bunches
Loose Beets
Butternut Squash
Spaghetti Squash
Delicata
Red Chard
Carrots
Napa Cabbage
Cilantro
Parsley
Salad Mix
Arugula
Baby Spinach
Red Radish
Shishito Peppers
Turnips
Bagged Rainbow & Orange Carrots
Garlic

Red and Gold Onions
Red Potatoes
Sweet Potatoes


 


 Recipe:

Spaghetti Squash Pad Thai

 
 

thektchn.com

Ingredients

  • For the pad Thai sauce:

  • 2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)

  • 2 tablespoons fish sauce

  • For the pad Thai:

  • 1/2 medium spaghetti squash (from a 3-pound squash)

  • 2 1/2 tablespoons peanut oil

  • 8 ounces extra-firm tofu, diced

  • 2 tablespoons cornstarch

  • 1/2 medium yellow onion, thinly sliced

  • 2 large eggs, whisked

  • 2 cloves garlic, minced

  • 4 scallions, cut into 1- to 2-inch pieces

  • 1/2 cup bean sprouts, plus more to serve

  • 2 tablespoons chopped peanuts, to serve

  • Lime wedges, to serve

  • Cilantro, to serve

  • Red pepper flakes, to serve

  • 2 tablespoons 

  • palm sugar or brown sugar

  • 2 to 4 tablespoons water, to thin

Instructions

 

  1. Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks.

  2. Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven (30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.

  3. Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.

  4. Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)

  5. Warm another half tablespoon of peanut oil in the pan and add the onions. Cook until the onions are just starting to soften and show golden color, 3 to 4 minutes. Transfer to the plate with the tofu. (Adjust the heat as needed if your pan starts smoking.)

  6. Warm another half tablespoon of peanut oil in the pan and swirl to coat the bottom. Whisk the eggs one more time and then pour them into the bottom of the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked eggs to the plate with the tofu and onion. (Adjust the heat as needed if your pan starts smoking.)

  7. Warm the last half tablespoon of peanut oil in the pan and add the garlic. Fry until the garlic is fragrant and golden, about 10 seconds. Add all of the spaghetti squash and spread into a single layer. Cook for 30 seconds or so, then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and beginning to show golden, roasted color.

  8. Drizzle 2 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the squash. Continue stirring until the sauce evenly coats all the squash. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.

  9. Add the scallions and bean sprouts to the pan with the squash, and stir to combine. Add the tofu, onions, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.

  10. Transfer the pad Thai to a large serving plate and top with chopped peanuts, cilantro, red pepper flakes, and lime wedges. Serve immediately while still very hot. Leftovers reheat well and will keep for up to a week in the fridge.

RECIPE NOTES

Substitute for tamarind: If you can't find tamarind paste (or are in desperate need for pad Thai after the store has closed), you can substitute rice wine vinegar. The dish won't have quite the same pungency or pizzazz, but in a pinch, it works.

*****


 

 

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
 - closed
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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