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Flagstaff CSA & Local Market

Seventh Week of the Winter Share!




 
Share is In and ready for Pick Up! 


What's in the Share:


Honeycrisp Apples
Zucchini
Oranges
Broccoli
Purple or Red Potatoes
Bunched Spinach
Carrots
Salad Mix
Kale


 



We still have a handful of spots open for the Winter Share this week. You can sign up online or in the market 

This Share Season features Blue Sky and Crooked Sky Farms, and runs for 16 weeks, ending on February 20. It will feature lots of greens, winter squash, cauliflower, citrus and more!

Pick Up times are between between 12-7pm.




 

 


Check out more items in season during the winter.
  

 

 



Fresh, Seasonal, Local Produce in the Market:



Cauliflower
Pink Lady Apples
Arugula
Pumpkins
Butterkin Squash
Delicata Squash
Kabocha Squash
Carrots
Collards
Shishito Peppers
Sweet Corn
Pomegranates
Meyer Lemons
Dates

Onions
Garlic
Red and Gold Onions
Red Beets
Red Potatoes
Sweet Potatoes

 




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.


 Recipe:

 

Gluten Free Vegan Zucchini Bread

 
 

beamingbaker.com

 

Ingredients

  • Dry Ingredients

    2 cups gluten free oat flour – if using homemade oat flour make sure it’s very finely ground (not coarse) ½ teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon

  • Fold-in Ingredients

  • 1 ¼ cups grated zucchini

  • ¾ cup chopped walnuts

  • Wet Ingredients

  • ¼ cup + 2 tablespoons melted coconut oil 

  • ¼ cup coconut sugar 

  • ¼ cup pure maple syrup

  • 1 ½ flax eggs (4 ½ teaspoons ground flaxseed and ¼ cup + 1 ½ teaspoons water, whisked together, set for 15 mins)

  • 1 teaspoon pure vanilla extract

  • ¼ teaspoon salt

 

Instructions

  • Preheat the oven to 325°F. Line an  8 inch loaf pan with parchment paper or greased foil. Set aside.

  • In a medium bowl, whisk together all the dry ingredients.

  • In a large bowl, whisk together all the wet ingredients.

  • Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Thoroughly fold in zucchini and walnuts, until zucchini is very well incorporated (about 30 seconds). The batter will be very, very thick—do not add additional liquids to thin out the batter.

  • Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer, with a rise down the center—in the shape of a loaf.

  • Bake for 55-70 minutes. Mine took 62 minutes. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.

  • Allow to cool in the pan, placed on a cooling rack for about 25 minutes. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 2-3 hours before slicing. Slice loaf into 12-14 slices. Enjoy!

 

  
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!

 

Flagstaff CSA & Local Market

Photo of storefront

Contact & Hours

Monday from 10-6p
Tuesday
 from 10-6p
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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