Thirteenth Week of Winter Share!
Share is In and will be ready for curbside service at Noon
What's in the Share:
Because of the snow, we aren't able to put out the cones this week. Please still form a pick-up line as close up to the snow bank / CSA building as possible. Additionally, please pull up right to the point where we've dug out a little path from the front door.
And please be careful of the ice! We can put the share into the passenger side window this week to prevent any slips on the ice!
We will continue to offer exclusively curbside service for the foreseeable future. We're not sure when we will open in-store access again. We will let the COVID data guide our decision on opening.
Thank you for participating in our new curbside system, and doing your part to keep everyone safe!
Access to the market will continue to 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.
Thank you for your continued support!
Fresh, Seasonal, Local Produce in the Market:
Curly & Lacinato Kale
Red Radish bags
Bagged Rainbow & Orange Carrots
Red and Gold Onions
Chickpea Salad with Red Onion and Parsley
3 cups uncooked chickpeas
4 cloves garlic, smashed
Salt and freshly ground black pepper
1 large red onion, sliced very thin
1 tablespoon sumac
1 teaspoon chili powder
1 teaspoon salt
1 bunch Italian parsley, leaves finely chopped
1 large lemon, juiced (about 3 tablespoons)
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate syrup
5 to 6 sprigs fresh mint
Cover the chickpeas with water in a large bowl and soak overnight. Or do a fast soak: Cover with an inch of water in a saucepan and bring to a boil. Turn off the heat, cover, and soak for 1 hour.
Drain the soaked chickpeas. Cover with fresh water and stir in the garlic cloves and a few pinches of salt and pepper. Bring to a boil then lower the heat and simmer for 60 minutes to 2 hours, or until just tender but not falling apart. You can also cook them in the pressure cooker for about 40 minutes (or according to your pressure cooker instructions). When cooked, spread on a large baking sheet to cool.
While the chickpeas are cooling, peel and quarter the onion. Shave it as thin as possible into a large bowl, using a very sharp knife or a mandoline. Stir in the sumac, chili powder, and salt. Use your hands to massage the spices and salt into the onions for several minutes. Drain off any liquid that develops in the bottom of the bowl.
Add the chickpeas and chopped parsley to the onions and use your hands or two forks to toss everything thoroughly. Whisk together the lemon juice, olive oil, and pomegranate syrup and toss with the salad. Season to taste with salt and pepper. Continue tossing until the onions are fully incorporated and no longer in small clumps. Refrigerate until serving (this salad gets better overnight).
Just before serving, finely chop the mint leaves and sprinkle over the salad.
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!