First Week of the Summer Share!
Share is In and will be ready for curbside service at Noon.
What's in the Share:
This is the first week of the Summer Share!
We are now OPENING TO IN PERSON every day except Thursday! We will continue to operate curbside only on Thursdays into the future.
Reminders for Thursdays:
Access to the market will 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.
Community Support for Flag Bike Party
We are heartbroken and grieving over the loss of life and injuries sustained from the tragic bike accident last Friday in downtown Flagstaff.
Our thoughts are with everyone at FLG Bike Party, the five cyclists injured, the family of Joanna Wheaton.
Please consider joining us in contributing to GoFundMe campaigns to support those cyclists. Additionally, the Flag CSA will contribute 10% of all sales on Thursday June 3 (share day) toward the fundraiser.
Art by Ash Matelski
Fresh, Seasonal, Local Produce in the Market:
Curly & Lacinato Kale
Red and Gold Onions
Small Yukon Potatoes
Celery & Yukon Gold Soup
¼ cup vegan butter, dairy butter, oil or ½ cup water for water saute*
1 large head of celery (about 5 – 6 cups), thinly sliced with leaves
1 medium onion or leek, diced
4 cloves garlic, minced
1 lb. potatoes (waxy white or Yukon gold), diced into ¼ – ½ inch cubes
4 cups vegetable broth or water (or combo)
¼ cup fresh dill, chopped
½ cup parsley, chopped
pinch of red pepper flakes
mineral salt & pepper to taste
Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 – 10 minutes stirring frequently.
Simmer: Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.
Add herbs: Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.
Puree: Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.
Serve warm or chilled topped with a few chopped celery leaves and parsley.
Soup pairs well with bread.
Serves 4 – about 1 ½ cups per serving.
Store: Leftovers will keep for 5 – 6 days in the refrigerator, stored covered. For longer storage, this soup can be stored in the freezer for 2 months in freezer safe containers or baggies.
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!