Twelfth Week of the Summer Share!
Share is In and ready for Pick Up!
What's in the Share:
Peppers
Salad Mix
Potatoes
Kale
Corn
Leeks
Garlic
Carrots
We are just past halfway point the Summer Share! There are still spots available - you can sign up in the market.
The Summer features Whipstone Farm, Crooked Sky, and Blue Sky Farm. It runs for 20 weeks, from early June through mid-October. Check out items in season during the summer.
Flowers & Peaches continue this Week! May be one of the last weeks for peaches!
Fresh, Seasonal, Local Produce in the Market:
Green Beans
Cucumbers
Watermelon
Arugula
Fingerling Potatoe
Peaches
Bok Choy
Tatsoi
Cabbage
Collards
Summer Squash
Basil
Corn
Garlic Chives
Parsley
Onions
Leeks
Garlic
Red and Gold Onions
Carrots
Kale
Beets
Sweet Potatoes
We take EBT/SNAP! All food items are eligible for purchase with a SNAP card.
We now also offer Double Up Food Bucks. Receive free tokens whenever you swipe your EBT card at the CSA - tokens can then be used to purchase fresh Arizona grown fruits and vegetables.
Recipe:
Quinoa Stuffed Anaheim Peppers
hollyanderton.com
Ingredients
For the Stuffed Peppers:
-
3/4 cup quinoa, rinsed and drained
-
1 1/2 cup vegetable stock
-
1-2 Tablespoons olive oil
-
2 cloves garlic, minced
-
1 small red onion, diced
-
1 green bell pepper, diced
-
1 1/2 cups mushrooms, chopped
-
1 cup black beans, drained and rinsed
-
1 teaspoon chili powder
-
1 teaspoon cumin
-
3 green onions, finely sliced
-
4 large anaheim and/or poblano peppers (more if small)
For the Avocado "Cream" Sauce:
-
1/2 cup raw cashews, soaked for at least one hour, drained and rinsed well
-
1/4 cup filtered water
-
1 large ripe avocado, sliced in half and pit removed
-
1/2 cup cilantro
-
Juice of 1 lime
-
Sea salt and freshly ground black pepper (to taste
To Garnish:
-
Diced tomatoes
-
Chopped cilantro
Instructions
To Assemble: Preheat the oven to 400 degrees F.
In a small saucepan, combine the quinoa and the vegetable stock and bring to a boil, then simmer for 15-20 minutes
In a large skillet, heat the olive oil over medium-high heat; add the red onion, bell pepper and mushrooms and sauté until softened, about 5 minutes
Stir in the beans, quinoa, chili powder and cumin and mix thoroughly Remove from heat and fold in the sliced green onion
Split the anaheim and poblano peppers in half and remove the seeds Stuff each pepper with the quinoa mixture and place in a baking dish (reserve additional quinoa mixture to serve with the meal)
Cover baking dish with foil and bake for 30 minutes, or until the peppers are soft
Add the cashews and filtered water to a high speed blender and blend thoroughly
Add the flesh of the avocado, cilantro, lime juice, salt and pepper and blend again to desired consistency (similar to greek yogurt) Top each stuffed pepper with avocado "cream" sauce, diced tomatoes and chopped cilantro
We now have a Facebook group page to share recipes, and discuss the CSA Share! Click this link to request to join!
*****
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!
|
|
|
|
|
|
