Last Week of the Summer Share!
Share is In and ready for Pick Up!
What's in the Share:
Fingerling Potatoes or Onions
Lettuce or Arugula
Kohlrabi or Leeks
Radish or Scallions
Winter Share Starts Next Week!
You can sign up online or in the market
The Winter Share features Blue Sky and Crooked Sky Farms.
It lasts for 16 weeks, ending on February 20. It will feature lots of greens, winter squash, cauliflower, citrus and more!
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.
Lettuce Cups with Red Pepper Lentils
For the Quick Red Pepper Paste:
For the lentil balls:
- 1 tablespoon
red onion, finely chopped (about 1/2 cup)
- 4 cloves
- 1/2 cup
store-bought or homemade Quick Red Pepper Paste
- 1 teaspoon
- 1 teaspoon
- 1 1/2 cups
- 1 to 2 teaspoons
- 3/4 cup
- 1/2 cup
finely chopped scallions, green parts only (from 1 to 2 scallions)
- 1 cup
finely chopped fresh cilantro (from 1 bunch)
- 3 tablespoons
freshly squeezed lemon juice (about 1 lemon)
Freshly ground black pepper
For the pomegranate sauce:
For assembling the lettuce cups:
To make the Quick Red Pepper Paste:
In a small food processor, blend the red peppers with the smoked paprika, red pepper flakes, and olive oil until it forms a thin paste or sauce. Leftover paste may be refrigerated in a covered container for up to 1 week.
To make the lentil balls:
In a 2-quart or larger saucepan, heat the olive oil and cook the red onion and garlic over medium heat for 5 minutes, or until soft and fragrant. Add 1/4 cup of the red pepper paste, the cumin, and paprika, and sauté for 30 seconds.
Stir in the red lentils and pour in 3 cups water and 1 teaspoon salt. Bring to a boil, then simmer for 10 minutes or until the lentils have softened. Stir in the bulgur wheat. Remove from the heat and cover the pan. Let the lentils and bulgur rest for 20 minutes, or until the mixture is thick and soft.
Stir in an additional 1/4 cup red pepper paste, as well as the scallions, cilantro, lemon juice, and a generous quantity of black pepper. Taste and add more salt and pepper if desired. Set aside to cool.
To make the pomegranate sauce:
In a small bowl, whisk together the warmed pomegranate molasses and red pepper paste until well combined. Taste and add more red pepper paste or salt and pepper if desired.
To assemble the lettuce cups:
When the lentil mixture has cooled, form it into walnut-sized balls or stubby cigar shapes, or don’t shape the lentil mixture if you’d rather not. Place one or two lentil balls or a dollop of lentil mixture in the center of a lettuce leaf, drizzle with sauce, and roll up the lettuce or pinch it closed like a taco to eat.
Eat immediately or refrigerate the lentil mixture for up to 3 days.
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!