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Flagstaff CSA & Local Market

Sixth Week of Winter Share!

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

What's in the Share:

Gold Onions
Red Potatoes
Spaghetti Squash
Red Beets
Baby Spinach

Lacinato Kale
Sweet Potatoes


 Share Pick Up will be today, Tuesday 11/24, from 12-7pm.

We will be closed for Thanksgiving Break Thursday 11/26 and Friday 11/27. 


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. We will let the COVID data guide our decision on opening. 

Thank you for participating in our new curbside 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:

Meyer Lemons
Curly & Lacinato Kale
Beet Bunches
Loose Beets
Butternut Squash
Spaghetti Squash
Pie Pumpkins
Red Chard
Salad Mix
Baby Spinach
Red Radish
Shishito Peppers
Daikon Radish
Bagged Rainbow & Orange Carrots

Red and Gold Onions
Red Potatoes
Sweet Potatoes
Fingerling Potatoes



Vegan Broccoli Gratin


  • 1 large potato peeled and diced (should be about 1½ cups after dicing)

  • 1 onion diced and divided in half

  • 2 garlic cloves peeled

  • ½ cup raw cashews soaked in water for at least 30 minutes and drained before using

  • ¼ cup unsweetened non-dairy milk I used cashew milk

  • ¼ cup nutritional yeast flakes

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon kosher salt or more to taste

  • ¼ teaspoon turmeric

  • ¼ teaspoon paprika

  • ¼ teaspoon mustard powder

  • 8 cups fresh broccoli florets

  • ¼ cup vegan parmesan I use Kelly's Croutons Vegan Parmesan



  1. Preheat the oven to 350°F and lightly grease an 8 inch baking dish with avocado oil.

  2. Bring several cups of water to boil in a small saucepan. Place chopped potato and half of the diced onion in the boiling water and cook for about 15 minutes, or until vegetables are tender and soft enough to blend.

  3. When the potatoes and onions are soft, use a slotted spoon to remove them from cooking water, and place them in your blender.

  4. Add ¾ cup of that cooking water to your blender, along with the garlic cloves, soaked cashews, dairy-free milk of choice, nutritional yeast, lemon juice, salt, turmeric, paprika, and mustard powder. Blend until smooth.

  5. Combine the broccoli florets and the rest of the diced onion in a large mixing bowl and pour sauce over the broccoli. Stir to coat the broccoli and onion in the sauce.

  6. Transfer to a greased baking dish, sprinkle with the vegan parmesan, and bake for 30 minutes or until the top is golden brown.

  7. Serve hot from the oven. Store any leftovers in an airtight container in the fridge for up to 5 days.





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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