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Flagstaff CSA & Local Market

Sixth Week of the Summer Share!



Share is In and will be ready for *walk-up* service at Noon.

What's in the Share:


Head Lettuce
Salad Mix
Garlic
Topped Carrots
Kale
Onions
Roma Tomatoes
Corn
Mint


 

  
 

This is the Sixth week of the Summer Share!

Updated Thursday Pick-Up Instructions

We are no longer allowed to create a drive through in the empty parking spaces. As an alternative, we are  now asking shareholders to park their cars or their bikes, come to the front door, and we'll hand you your share outside, on the front steps. (Still closed to INSIDE pick-ups).

The county health officials have recommended against self-serve pick up style at this time, and have advised us to continue to distribute pre-bagged shares.  

We apologize for the inconvenience and the sudden change, and we appreciate you and your ongoing support of local farms through the Flag CSA.

 Thank you for your patience as we work to create a new system without much notice! We'll see you soon:)


 

***


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 on our open market days except Thursday


New Pick Up Instruction for Thursdays:

 

  • Access to the market will be closed for in -person shopping. 

  • Place your orders online or over the phone for front door pick up. 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
Celebrity Tomatoes
Chard
Curly Kale
Carrots
Cilantro
Mint
Parsley
Salad Mix
Baby Spinach
Garlic Braids
Loose Garlic

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


 


 Recipe:

Greek Kale Salad

 

 

Cookie and Kate

Ingredients

 

Kale salad

  • 1 medium bunch of curly green kale (about 8 ounces)

  • Fine sea salt

  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

  • ½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings

  • ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained

  • ⅓ cup finely grated Parmesan (optional)

  • ⅓ cup sunflower seeds

  • ¼ teaspoon extra-virgin olive oil

Creamy tahini dressing

  • 1⁄4 cup tahini

  • 3 tablespoons lemon juice (from 1 to 1 ½ lemons)

  • 1 tablespoon extra-virgin olive oil

  • 1 medium clove garlic, pressed or minced

  • ½ teaspoon Dijon mustard

  • ¼ teaspoon fine sea salt

  • 2 tablespoons water

  • Freshly ground black pepper, to taste

Instructions

  1. To prepare the salad: Place the chopped kale in a large serving bowl. Sprinkle it lightly with salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale more tasty and easier to eat). Add the chickpeas, olives and/or pepper rings, sun-dried tomatoes, and Parmesan (if using). Set aside.

  2. To toast the sunflower seeds, combine the seeds with the olive oil and a few dashes of salt in a small skillet over medium heat. Cook, stirring often, until the seeds are fragrant and turning lightly golden at the edges, about 5 minutes. Pour the toasted seeds into the salad bowl.

  3. To prepare the salad dressing: In a small liquid measuring cup or bowl, combine the tahini, olive oil, lemon juice, garlic, mustard, and salt. Whisk until blended. Add the water and whisk until blended. Season generously with freshly black pepper, to taste.

  4. Pour the dressing into the salad (you might not need quite all of it, but I did). Toss until the salad is evenly coated with dressing. Serve immediately. This salad keeps well in the refrigerator, covered, for up to 3 days.


 

 

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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