Ninth Week of the Winter Share!
Share is In and ready for Pick Up!
What's in the Share:
Grapefruit or Oranges
Purple or Sweet Potatoes
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.
Please take note:
This is the last pick up before Holiday Break.
If you are a Half Share member, and you pick up today, your next pick up will be January 16.
If you are a Full Share member, you will pick up again January 9.
We will not have share pick up for Thursday Dec 26 or January 2.
We have Whipstone Wreaths Today!
Check out more items in season during the winter.
Fresh, Seasonal, Local Produce in the Market:
Pink Lady Apples
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.
Mediterranean Baked Sweet Potatoes
4 medium (~1/3 lb each) sweet potatoes*
1 15-ounce can chickpeas (rinsed and drained)
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
1 pinch sea salt or lemon juice (optional)
Garlic Herb Sauce
1/4 cup hummus (or tahini)
1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
Water or unsweetened almond milk (to thin)
Sea salt to taste (optional // I didn’t need any)
1/4 cup cherry tomatoes (diced)
1/4 cup chopped parsley (minced)
2 Tbsp lemon juice
Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. 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!