Fourteenth Week of the Summer Share!
Share is In and ready for Pick Up!
What's in the Share:
Potatoes or Sweet Potatoes
Basil or Radish
Onions or Garlic
We are just past halfway point the Summer Share! There are still spots available - you can sign up in the market.
The Summer features Whipstone Farm, Crooked Sky, and Blue Sky Farm. It runs for 20 weeks, from early June through mid-October. Check out items in season during the summer.
Flowers continue this Week!
Fresh, Seasonal, Local Produce in the Market:
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.
Sesame Ginger Tatsoi & Tempeh
These slightly spicy greens can be used in recipes just like you would mustard greens or freshly picked arugula. Try them sautéed in a quick stir-fry or wilted into pasta. Here are few recipes where you can easily sub in tatsoi for the greens mentioned. Be sure give them a thorough wash before you begin cooking — their rosette shape is notorious for trapping soil!
Cut one package (8 ounces) of tempeh into strips. If you prefer, you can use a package of tofu cut into 1/4 " cubes, or 2 cups of cooked chicken or cooked beans (or a combination of chicken and beans.)
Wash tatsoi and dry on a clean kitchen towel.
Unless you already have some from a prior time, toast 1 TB or more of sesame seeds in a cast iron skillet until they just pop. You can store any extra in a glass spice jar after they cool.
Smash, peel and mince 2 fresh garlic cloves and 1 TB fresh ginger root. In a small bowl, make a slurry of 1 1/2 tsp of corn starch and an equal amount of water. In the bowl whisk together the garlic and ginger and slurry with:
1 TB miso
1 TB brown sugar
1 TB lime juice
1/4 teaspoon cayenne pepper
In a cast iron skillet, heated and lightly coated with extra virgin olive oil, saute tempeh or tofu over medium heat for 5-7 minutes per side, or until golden brown. Remove from skillet. Re-coat skillet with oil and add tatsoi; once wilted, add sauce. Reduce heat to low and cook just until sauce slightly thickens.
This is cook served over cooked brown rice or Japanese soba noodles mixed with chopped cilantro or parsley. Divide greens on plates. Top with tempeh or tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.
Community News & Events
Dinner at Roots Micro Farm
Spots are still open for Roots' Farm to Table Dinner! The dinner is a Fundraiser for Flagstaff Foodlink - September 14, 4:30 pm at Roots Micro Farm on Birch Ave. Join us for this exciting collaboration with professional chef Laura Chamberlin and Sugar Mama's Bakery!
Come out to celebrate and support locally sourced and sustainably grown foods.
For more information and to reserve a spot please contact Laura through her email or by phone.
phone: (928) 814- 8218
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!