Fourth Week of the Summer Share!
Share is In and will be ready for curbside service at Noon.
What's in the Share:
This is the Fourth week of the Summer Share!
The corn, tomatillos and cucumbers are sourced from Crooked Sky, and the butter lettuce, scallions, strawberries, cilantro, romaine and carrots are from Blue Sky Farm.
We begin sourcing from Whipstone and Forestdale next week!
We have some Amazing News to share! Blue Sky Organic Farm, our main farm for the CSA and Market from October through June has found new land to lease!
They are losing their current property to development, but after years of searching they found 40 acres of land previously used for cattle ranching.
They are asking for our help - they need $250,000 to set up irrigation, power, and soil on their new property. If you've ever valued the nourishing food they've provided for us over the past 6 years, please consider making a donation to help them get started. There's a Gofundme set up through Pinnacle Prevention that you can find here. You can also share the fundraiser on Facebook if you'd like, and link to the original post here.
Fingers crossed, if they receive enough support, there may not be a gap in sourcing from them when the Summer Share ends, and we'll hopefully start the Winter season with them in mid October. Let's show Blue Sky Farm how much Flagstaff loves and appreciates them!
We are now opening to in person shopping every day except Thursday! We will continue to operate curbside only on Thursdays into the future.
Reminders for Thursdays:
Access to the market will 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.
Fresh, Seasonal, Local Produce in the Market:
Red and Gold Onions
Small Yukon Potatoes
Charred Tomatillo Salsa
12 tomatillos, about 1 1/4 pounds, husks removed
1 whole head of garlic
1 whole onion
2 serrano chiles
3/4 cup cilantro, chopped
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon cumin
3 tablespoons fresh lime juice, or more to taste
Light a chimney full of natural hardwood charcoal. When it’s white hot, dump into the bottom of a charcoal grill. Tap the coals lightly to get rid of some of the ash.
Place the tomatillos, scallions, whole garlic, onion and Serrano chiles directly on the coals and cook, turning frequently with tongs, until charred on all sides. This should take about 5 minutes for the tomatillos, 2 minutes for the scallions, 20 minutes for the whole head of garlic, 15 minutes for the whole onion and 5 minutes for the chiles.
Place the cilantro, scallions, chiles, charred tomatillos and 2 cloves of the charred garlic (reserve the rest of the head of garlic for another use). Peel the blackened skin off of the onion, cut it in half and add it to the blender. Season with salt. Add the olive oil, coriander, cumin and lime juice. Blend until pureed. Serve!
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!