Fifth Week of Spring Share!
Share is In and will be ready for curbside service at Noon
What's in the Share:
As many of you have heard, our primary farm for Winter and Spring Seasons, Blue Sky Farm, is facing a crisis in finding new farmland. Here is a link with an update.
They are asking for help in finding land, if anyone has connections in Phoenix. They are also requesting letters of support. Please see here for more info.
We owe many of our delicious bunched and loose greens, cauliflower, broccoli and strawberries to their amazing stewardship and hard work! We love them and we are asking anyone and everyone to tap their networks to see if we might find the right connection for their relocation. Thank you!
We will continue to offer exclusively curbside service for the foreseeable future. We're not sure when we will open in-store access again.
Thank you for participating in ourcurbside system, and doing your part to keep everyone safe!
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:
Curly & Lacinato Kale
Red and Gold Onions
Lentil Vegetable Soup
1 tablespoon extra olive oil
1 leek white and tender green parts only, washed thoroughly, chopped
1 onion finely chopped
2 carrots finely chopped
2 celery stalks finely chopped
1 cup French green lentils picked over and rinsed
1/2 cup quick-cooking farro or barley
1 1/2 teaspoons Herbes de Provence (a mix of rosemary thyme, oregano, basil, lavender, tarragon, savory, fennel)
15 ounces can diced tomatoes
9-10 cups low sodium vegetable stock or chicken stock
1 bunch rainbow swiss chard washed and thinly sliced
sea salt and black pepper to taste
minced parsley or basil chiffonade for garnish, optional
Saute leeks, onion, carrots and celery in olive oil until slightly soft, about 3-5 minutes.
Add lentils, farro, Herbes de Provence, tomatoes and vegetable stock. Bring to a boil, then lower heat and simmer, covered, about 1 hour, until lentils are tender. Add more broth or water as needed. Stir in swiss chard and cook until just tender, about 3-4 minutes. Season with salt and pepper.
Garnish with minced parsley or basil chiffonade, if desired.
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!