Copy
Is this email not displaying correctly? View it in your browser.
Flagstaff CSA & Local Market

Fourteenth Week of Winter Share!



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

What's in the Share:


Gold Onions
Sweet Potatoes
Red Potatoes
Chard
Green Lettuce
Cauliflower
Carrots

Lacinato Kale
Broccoli



             
 

 
   


***

 




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!

Reminders:

 

  • 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:


Broccoli
Cauliflower
Curly & Lacinato Kale
Beet Bunches
Red Radish bags
Brussels Sprouts
Loose Beets
Tangelos
Oranges
Meyer Lemons
Lemons
Grapefruit
Butternut Squash
Spaghetti Squash
Delicata
Loose Carrots
Cilantro
Salad Mix
Arugula
Baby Spinach
Turnips
Bagged Rainbow & Orange Carrots
Garlic

Red and Gold Onions
Red Potatoes
Leeks
Sweet Potatoes


 


 Recipe:

Crispy Roasted Broccoli with Tahini Sauce

 

 

bonappetit.com

Ingredients

 

1 large head of broccoli with stem

3 Tbsp. extra-virgin olive oil

2 tsp. kosher salt

2 lemons

1 garlic clove

5 Tbsp. tahini

2 Tbsp. raw sesame seeds


Instructions

 

  • Preheat oven to 425°. (Higher heat = more caramelization, more quickly.) Remove bottom 2" of tough stem from 1 head of broccoli with a chef’s knife; discard. Cut broccoli crosswise, starting with the stem end (yep, you can eat most of the stem!) into ¼" slices. When you reach the crown, slow your slicing so you can push the florets to the side as they begin to fall with each slice. You want to have lots of loose florets. No matter what kinds of veggies you're roasting, you want to cut them into pieces that are about the same size so that they cook at the same(ish) rate.

    Transfer broccoli to a rimmed baking sheet. (If you don't have a proper, heavy-duty aluminum half sheet pan, this is a reminder to invest in one ASAP.) Drizzle with 2 Tbsp. oil; season with 1 tsp. salt and toss to coat. If you were interested in adding any spices—think curry powder, chile flakes, fennel seeds—this is the time to do it

  • Arrange broccoli on pan in a single layer, spacing so no pieces overlap (this ensures broccoli will roast properly, not just steam). Roast until nicely browned, even charred in spots, and crispy with a bright green interior, 8–10 minutes.

  • Meanwhile, make your tahini sauce. Cut 1 lemon in half. Using a citrus juicer (or your hands), juice lemon (fish out any seeds) into a small bowl. Cut remaining 1 lemon into wedges; set aside for serving. Peel 1 garlic clove and use a Microplane to grate it into bowl with lemon juice. (We're big fans of grated garlic over here, especially when it comes to dressings and sauces. It's a hell of a lot easier than trying to get a fine, even mince with a knife, and there's no risk of biting into a big chunk of raw garlic later on.)

  • Add 5 Tbsp. tahini, 1 Tbsp olive oil, 1 tsp. salt, and ¼ cup hot water and whisk until smooth. Give it a taste: The richness of the tahini and zippiness from the lemon should be nicely balanced, so adjust with more of either if necessary, and don't be afraid to add more salt if the sauce doesn't pop.

  • Gently toss broccoli by giving pan a shake (or use a spatula). Continue to roast until browned in spots and tender, 5–8 minutes longer. As with all recipes, the amount of time it takes is going to have a lot to do with the equipment you're using—you want that broccoli to have plenty of color on it, so don't be afraid to keep roasting until you get there.

  • Heat a small skillet over medium. Toast 2 Tbsp. sesame seeds, tossing frequently, until light golden and slightly fragrant, about 2 minutes. Don’t walk away; the seeds will burn quickly! Let cool. (And, FWIW, this recipe will still be good if you skipped the sesame seeds—but if you're going to use them, make sure to toast them, which will make them a lot more flavorful. Cool?)

  • Transfer broccoli to a platter and drizzle with tahini sauce. Top with sesame seeds and reserved lemon wedges for squeezing over. One of the great things about roasted vegetables is that they're just as delicious room temperature as they are piping hot, so don't stress if the rest of dinner isn't ready yet.

 

*****


 

 

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
Tuesday
 - closed
Wednesday from 10-6p
Thursday from 10-6p
Friday from 10-6p
Saturday from 10-2p
Sunday
 from 10-2p


116 W Cottage Ave.
Flagstaff, AZ 86001

928‐213‐6948



Genevieve Perkins
Market Operations Coordinator
genevievecsa@gmail.com

Visit our website:
www.flagcsa.com

Find more great recipes
on our food blog and you
can share your ideas too!!
http://flagcsarecipes.
blogspot.com


Now accepting Debit and Credit Cards.



 

 



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



follow on Twitter | Like us on Facebook | forward to a friend 
Copyright © 2021 Flagstaff Community Supported Agriculture Project, All rights reserved.
Email Marketing Powered by Mailchimp