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Flagstaff CSA & Local Market

Third 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
Romaine Lettuce




   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!


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!



  • Access to the market will continue to 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.


Thank you for your continued support!


Fresh, Seasonal, Local Produce in the Market:

Curly & Lacinato Kale
Snap Peas
Beet Bunches
Brussels Sprouts
Loose Beets
Salad Mix
Baby Spinach

Red and Gold Onions
Red Potatoes
Sweet Potatoes
Purple Cabbage 
Meyer Lemons
Lisbon Lemons



Vegan Caesar Salad



  • 1 (14-ounce/398 mL) can chickpeas (or 1 1/2 cups cooked), drained and rinsed

  • 1 teaspoon (5 mL) extra-virgin olive oil

  • 1/2 teaspoon fine grain sea salt

  • 1/2 teaspoon garlic powder

  • 1/8 to 1/4 teaspoon cayenne pepper (optional)


  • 1/2 cup raw cashews, soaked overnight

  • 1/4 cup (60 mL) water

  • 2 tablespoons (30 mL) extra-virgin olive oil

  • 1 tablespoon (15 mL) lemon juice

  • 1/2 tablespoon (7.5 mL) Dijon mustard

  • 1/2 teaspoon garlic powder

  • 1 small garlic clove (you can add another if you like it super potent)

  • 1/2 tablespoon (7.5 mL) vegan Worcestershire sauce (I use Wizard's gluten-free brand)

  • 2 teaspoons capers

  • 1/2 teaspoon fine grain sea salt and pepper, or to taste


  • 1/3 cup raw cashews

  • 2 tablespoons hulled hemp seeds

  • 1 small garlic clove

  • 1 tablespoon nutritional yeast

  • 1 tablespoon (15 mL) extra-virgin olive oil

  • 1/2 teaspoon garlic powder

  • fine grain sea salt, to taste


  • 1 small/medium bunch lacinato kale, destemmed (5 cups chopped)

  • 2 small heads romaine lettuce (10 cups chopped)


  1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

  2. Roast chickpea croutons: Preheat oven to 400°F (200°C). Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F (200°C), then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

  3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

  4. Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

  5. Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

  6. Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.


  • Be sure to check the label to ensure your Worcestershire Sauce is gluten-free (if necessary) as not many are. I use Wizard`s Gluten-Free Organic Worcestershire Sauce.

  • The dressing thickens when chilled, so be sure to leave it at room temperature to soften before using.




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

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