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Flagstaff CSA & Local Market

First Week of the Summer Share!

Share is In and will be ready for curbside service at Noon.

What's in the Share:

Gold Onions
Sweet Potatoes

Yukon Potatoes



This is the first week of the Summer Share!


 Opening Up


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:

Brussels Sprouts
Green Garlic
Heirloom Tomatoes
Celebrity Tomatoes
Cherry Tomatoes
Curly & Lacinato Kale
Salad Mix
Baby Spinach

Red and Gold Onions
Small Yukon Potatoes
Red Potatoes
Sweet Potatoes
Purple Cabbage
Green Cabbage



Celery & Yukon Gold Soup



Simple Veganista


  • 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!


Flagstaff CSA & Local Market

Photo of storefront

Contact & Hours

Monday from 10-6p
 - closed
Wednesday from 10-6p
Thursday from 10-6p
Friday from 10-6p
Saturday from 10-2p
 from 10-2p

116 W Cottage Ave.
Flagstaff, AZ 86001


Genevieve Perkins
Market Operations Coordinator

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Find more great recipes
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Now accepting Debit and Credit Cards.



116 W Cottage Ave. – Flagstaff, AZ 86001 – 928‐213‐6948

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