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Flagstaff CSA & Local Market

Fifth Week of the Summer Share!



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

What's in the Share:


Head Lettuce
Salad Mix
Beets
Topped Carrots
Curly Kale
Yukon Potatoes
Roma Tomatoes*
Corn

 

 

* Unfortunately some of the Roma Tomatoes we received from Crooked Sky aren't fully ripened. However, the good news is that these can be ripened on the counter wrapped in a paper bag, or newspaper. Here's some info here , and info here on how this works and how to do it yourself.

  
 

This is the Fifth week of the Summer Share!

The corn, tomatoes and yukon potatoes are sourced from Crooked Sky, and the  lettuce,  topped carrots, beets, curly kale are from Whipstone Farm. Salad Bags are sourced from Forestdale.

We'll start getting Blue Sky produce again in late October!


 

***


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! 





 Opening Up

 

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:


Yellow Zucchini
Corn
Heirloom Tomatoes
Cherry Tomatoes
Chard
Curly Kale
Carrots
Cilantro
Parsley
Salad Mix
Baby Spinach
Arugula
Garlic Braids

Red and Gold Onions
Small Yukon Potatoes
Sweet Potatoes
Purple Cabbage
Green Cabbage
English Cucumbers
Leeks
Dates
Scallions


 


 Recipe:

Simple Vegan Potato Salad

 

 

Minimalist Baker

Ingredients

 

Vegetables

  • 1 pound small red potatoes (or sub sweet potatoes // yellow work, too, but can get soft)

  • 2 1/2 cups diced vegetables (i.e. bell pepper, celery, red onion, etc.

Sauce

  • 1 cup raw cashews

  • 1/3 cup water

  • 1 Tbsp grape seed, olive, or avocado oil

  • 2 Tbsp white wine or apple cider vinegar

  • 1 Tbsp spicy mustard

  • 1-2 Tbsp agave nectar or maple syrup

  • 2 Tbsp dried dill (or use 4-5 Tbsp fresh dill per 2 Tbsp dried)

  • 1/4 tsp each sea salt and black pepper (plus more to taste)

  • 3-4 cloves garlic (minced)

  • 1 tsp hot sauce (optional)

Instructions

Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour. In the meantime, add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly. Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup (80 ml) water (amount as original recipe is written // adjust if altering batch size). Then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending. Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice (optional). Chop cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat. Garnish with parsley (optional) and serve as is - slightly warm / room temperature - or cover, transfer to the refrigerator, and chill until cold - 4-6 hours or overnight. Leftovers keep in the refrigerator up to 1 week. Best in the first 72 hours.

 


 

 

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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