Fourth Week of Spring Share!
Share is In and will be ready for curbside service at Noon
What's in the Share:
Salad Mix
Gold Onions
Red Potatoes
Green Onions
Lettuce
Carrots
Cauliflower
Curly Kale
As many of you have heard, our primary farm for Winter and Spring Seasons, Blue Sky Farm, is facing a crisis in finding new farmland. Here is a link with an update.
They are asking for help in finding land, if anyone has connections in Phoenix. They are also requesting letters of support. Please see here for more info.
We owe many of our delicious bunched and loose greens, cauliflower, broccoli and strawberries to their amazing stewardship and hard work! We love them and we are asking anyone and everyone to tap their networks to see if we might find the right connection for their relocation. Thank you!
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COVID-19 Operations
We will continue to offer exclusively curbside service for the foreseeable future. We're not sure when we will open in-store access again.
Thank you for participating in ourcurbside system, and doing your part to keep everyone safe!
Reminders:
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Access to the market will continue to be closed for in -person shopping.
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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.
Thank you for your continued support!
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Fresh, Seasonal, Local Produce in the Market:
Broccoli
Cauliflower
Curly & Lacinato Kale
Snap Peas
Beet Bunches
Brussels Sprouts
Loose Beets
Grapefruit
Carrots
Cilantro
Parsley
Salad Mix
Arugula
Baby Spinach
Garlic
Red and Gold Onions
Red Potatoes
Sweet Potatoes
Purple Cabbage
Meyer Lemons
Lisbon Lemons
Recipe:
Morrocan Carrots
healthyseasonalrecipes.com
Ingredients
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5 cups peeled and chopped carrots
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1 clove garlic
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1 teaspoon coarse kosher salt
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¼ cup red wine vinegar
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¼ cup extra-virgin olive oil
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2 tablespoons ground cumin
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1 cup chopped parsley
Instructions
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Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
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Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
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Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.
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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!
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