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Flagstaff CSA & Local Market

Thirteenth Week of the Winter Share!




 
Share is In and ready for Pick Up! 


What's in the Share:


 

Lemons or Onions
Grapefruit or Oranges
Carrots
Red or Sweet Potatoes
Broccoli
Kale
Brussels Sprouts
Lettuce
Herbs


 


Pick Up times are between between 12-7pm.



Spring Share Starts in One Month!

The Spring Share features Blue Sky & Crooked Sky Farm. It runs for 14 weeks and includes  items such as celery, greens, root vegetables, strawberries and more!

You can sign up online or in the market.



Check out more items in season during the spring.
  

 

 



Fresh, Seasonal, Local Produce in the Market:



Tangelos
Blood Oranges
Cauliflower
Fingerling Potatoes
Pumpkins
Butterkin Squash
Delicata Squash
Carrots
Broccoli
Mandarin Oranges
Meyer Lemons
Dates

Onions
Garlic
Red and Gold Onions
Gold Beets
Red Potatoes
Beets
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:

 

Kale & Brussels Sprouts Salad

 

onceuponachef.com

 

Ingredients

For the Salad

  • 1 cup walnuts, chopped

  • 1 pound brussels sprouts, trimmed, halved and thinly sliced

  • 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced

  • 1 cup coarsely grated or chopped Parmigiano Reggiano

For the Dressing

  • 1/4 cup fresh lemon juice, from about 2 lemons

  • 1/2 cup extra virgin olive oil

  • 1 tablespoon Dijon mustard

  • 2 tablespoons finely chopped shallots, from one large shallot

  • 1 small clove garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper


Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.

  2. Combine the brussels sprouts and kale in a large bowl.

  3. Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

 

 

  
We now have a Facebook group page to share recipes, and discuss the CSA Share! Click  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
 - 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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