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Flagstaff CSA & Local Market

Seventh Week of the Summer Share!



Share is In and will be ready for *walk-up* service at Noon.

What's in the Share:


Head Lettuce
Salad Mix
Garlic
Topped Carrots
Collards
Onions
Melons
Butternut Squash


 

  
 

This is the Seventh week of the Summer Share!

Updated Thursday Pick-Up Instructions

We are no longer allowed to create a drive through in the empty parking spaces. As an alternative, we are  now asking shareholders to park their cars or their bikes, come to the front door, and we'll hand you your share outside, on the front steps. (Still closed to INSIDE pick-ups).

The county health officials have recommended against self-serve pick up style at this time, and have advised us to continue to distribute pre-bagged shares.  

We apologize for the inconvenience and the sudden change, and we appreciate you and your ongoing support of local farms through the Flag CSA.

 Thank you for your patience as we work to create a new system! We'll see you soon:)


 

***

 Compost Drop Off  Ending at CSA 



We are grateful for the year (plus) of compost partnership with Refugia Gardens. At this point, they have decided to end their community compost program. We are open to partnering with a new farm, but in the meantime, as of Monday July 19, there will be no bins, and no option to leave compost outside the CSA.

A few other composting options:

 

 - Saturdays 10-2 at the Market of Dreams (4th St) (Starting July 24)
- Sundays 10-2 at the Flagstaff Community Market (Starting July 25)
- Community compost bins at the Izabel St and Bonito St Community Gardens
- Residential pick up through
Corbin Composting (this will have a membership fee)
- For more information, you can contact the Flagstaff Sustainability department at the city, and they may be able to provide more info about the Saturday and Sunday drop off points.

 





Blue Sky Organic Farm has found new land to lease and they are asking for our support!



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 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.

Let's show Blue Sky Farm how much Flagstaff loves and appreciates them! 





 Opening Up

 

We are now opening to in person shopping on our open market days except Thursday


New Pick Up Instruction for Thursdays:

 

  • Access to the market will be closed for in -person shopping. 

  • Place your orders online or over the phone for front door pick up. 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:


Yellow Squash
Corn
Heirloom Tomatoes
Celebrity Tomatoes
Chard
Curly Kale
Collards
Carrots
Mint
Parsley
Salad Mix
Spinach
Garlic Braids
Loose Garlic

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


 


 Recipe:

Vegan Collard Green Burritos

 

 

The Minimalist Baker

Ingredients

 

  • 2 cups Raw Walnut Taco “Meat” *

  • 3/4 cup Mexican Cheese Spread * (or something similar store-bought)

  • 4 large collard greens* (as big and fresh as possible)

  • 1 cup alfalfa, broccoli, or radish sprouts

  • 1 cup fresh cilantro

  • 1/2 small ripe avocado

  • 1/2 cup pickled red onion (or thinly sliced radish)

  • 1/2 cup Red Salsa (or store-bought)

 

Instructions

 

  1. Prepare vegan taco meat and cheese spread if you haven’t already. For the cheese spread, we used the recipe for the spread and added a little hot water to thin. Be careful not to get the cheese too thin or it will make for extra-messy burritos.

  2. Place washed collard green leaves on a cutting board and cut off the large stems at the base. Then use a knife to thinly shave along the remaining stem at the base of the collard green to thin until pliable (this helps ease the rolling process).

  3. Place a collard green leaf on a cutting board and top with 1/2 cup raw taco meat, 1/4 cup sprouts, 1/4 cup cilantro, a couple slices of avocado, pickled onion (or radish), and a few spoonfuls Mexican Cheese Spread and Red Salsa (see photo).

  4. Roll one end of collard leaf over the fillings lengthwise. Then fold the ends in, roll again, and place wrap seam-side down on a serving plate. Repeat previous step with the remaining collard leaves and fillings.

  5. Best when fresh. Leftovers will keep covered in the refrigerator up to 2 days.


 

 

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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