Second Week of Spring Share!
Share is In and will be ready for curbside service at Noon
What's in the Share:
Red Beets
Gold Onions
Sweet Potatoes
Red Potatoes
Romaine Lettuce
Cauliflower
Carrots
Broccoli
Radishes
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
Tangelos
Blood Oranges
Grapefruit
Carrots
Cilantro
Parsley
Salad Mix
Arugula
Baby Spinach
Turnips
Garlic
Red and Gold Onions
Red Potatoes
Leeks
Sweet Potatoes
Purple Cabbage
Recipe:
Shredded Beets, Radish, Rice Pasta Slaw in Romaine Wraps
cooking.nytimes.com
Ingredients
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2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
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¼ cup rice vinegar
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2 teaspoons soy sauce
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1 large red beet (7 to 8 ounces), peeled and grated
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1 bunch radishes (5 to ounces), grated
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½ cup chopped cilantro, plus sprigs for garnish
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3 tablespoons slivered mint leaves
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2 tablespoons slivered Thai basil leaves (may substitute regular basil if you can’t get the Thai variety)
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1 to 2 tablespoons minced pickled ginger (to taste)
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2 teaspoons finely grated or chopped orange zest
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Salt to taste
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Romaine lettuce leaves for serving
Instructions
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Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
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Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
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To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.
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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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