Tenth Week of the Winter Share!
Share is In and ready for Pick Up!
What's in the Share:
Apples or Lemons
Grapefruit or Oranges
Red or Sweet Potatoes
We still have a handful of spots open for the Winter Share for next week. You can sign up in the market.
This Share Season features Blue Sky and Crooked Sky Farms, and runs for 16 weeks, ending on February 20. It includes lots of greens, winter squash, cauliflower, citrus and more!
Pick Up times are between between 12-7pm.
Please take note:
Today is your pick up day if you are a Full Share Member, or if you are a Half Share that picked up on Halloween (hopefully memorable), this is also your week!
Please give us a call if you are unclear on your week.
Second payments are also due today - if you bring a check or cash, you can help avoid credit card fees.
Check out more items in season during the winter.
Fresh, Seasonal, Local Produce in the Market:
Red and Gold Onions
We take EBT/SNAP! 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.
Vegan Broccoli & Potato Curry
3 large (1 1/4 pounds, 670 g) Yukon Gold or other golden potatoes
3 big stalks broccoli with fist-sized crowns, or one larger melon-sized crown
1 piece (2 inches) fresh ginger, peeled and coarsely chopped
1 clove garlic, chopped
1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
3/4 cup roasted unsalted whole almonds
1/2 teaspoon salt, or more to taste
2 tablespoons canola oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red chili powder
1/2 teaspoon ground turmeric
3 cups vegetable stock
1 stick cinnamon
2 tablespoons chopped fresh cilantro, for garnish
1 Prepare the potatoes: Without peeling, cut the potatoes into 1/2-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. When done, the potatoes should be firm, but tender and easily pierced with a fork. Drain.
2 Prepare the broccoli: Cut the stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into 1/4-inch pieces. Cut the crown into florets about 3-inches long.
3 Make the sauce: In a food processor or blender, combine the ginger, garlic, tomatoes, 1/2 cup of the almonds (set aside the remaining 1/4 cup for garnish), and salt. Pulse the mixture until it is smooth.
4 Cook the spices: In a Dutch oven or other large, heavy pot with a lid, heat the canola oil over medium heat. Add the chili powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.
5 Simmer the sauce: Add the pureed tomato mixture to the pot with the spices – stand back as it may splutter as you add it to the pan. Cook, stirring, for 2 minutes. Add the stock and cinnamon stick. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes.
6 Cook the vegetables: Add the potatoes and broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are tender when pierced with a skewer.
7 Serve the curry: Remove the cinnamon stick. Coarsely chop the remaining 1/4 cup almonds. Ladle the curry into bowls with rice and garnish with almonds and cilantro.
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!