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Flagstaff CSA & Local Market

Third Week of the Summer Share!



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

What's in the Share:


Carrots
Strawberries
Salad Mix
Tomatillos
Romaine 
Red & Gold Onions
Corn

Chard
Radishes

 

  
 

This is the Third week of the Summer Share!

The corn, tomatillos and onions are sourced from Crooked Sky, and the chard, salad mix, strawberries, radishes, romaine and carrots are from Blue Sky Farm.

We begin sourcing from Whipstone and Forestdale in 2 weeks. 

 

***


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:


Strawberries
Zucchini
Green Beans
Corn
Brussels Sprouts
Broccoli
Heirloom Tomatoes
Celebrity Tomatoes
Chard
Curly & Lacinato Kale
Carrots
Parsley
Cilantro
Salad Mix
Baby Spinach
Arugula
Garlic

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


 


 Recipe:

Greens and Chayote Enchiladas With Salsa Verde

 

 

NYT Cooking

Ingredients

 

 

  • 1 pound Swiss or rainbow chard, or a combination

  • 2 medium-size chayote or summer squash (about 1 1/4 pounds), cut in small dice (4 cups diced)

  • 1 pound fresh tomatillos, husked and rinsed

  • 2 jalapeño or 2 to 3 serrano chiles, stemmed

  • ½ white onion, coarsely chopped

  •  Salt to taste

  • 4 large peeled garlic cloves; 2 whole and 2 minced

  • 12 cilantro sprigs, plus chopped cilantro for garnish

  • 1 tablespoon canola or grapeseed oil, plus 1/3 cup for frying

  • 2 ½ cups chicken or vegetable stock

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon Mexican oregano

  •  Black pepper

  • 18 corn tortillas

  •  About 1/2 cup crumbled queso fresco or feta


Instructions

 

  1. Strip chard leaves from stems and wash in 2 changes of water. Rinse stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. Set aside stems with chayote in one bowl and leaves in another.

  2. Make the salsa verde: Combine tomatillos, jalapeños and onion in a medium saucepan; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon, transfer tomatillos, onion and one of the jalapeños to a blender. Do not drain water from pot. Let vegetables cool in blender while you blanch greens and chayote.

  3. Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold water to quickly shock, then drain and dry. Chop coarsely and set aside.

  4. Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.

  5. Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired.

  6. Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.

  7. Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.

  8. Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched leaves, stems and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.

  9. Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.

  10. One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco and serve.

 

*****


 

 

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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