Fourth Week of the Winter Share!
Share is In and ready for Pick Up!
What's in the Share:
Butternut or Spaghetti Squash
Zucchini
Basil
Broccoli
Sweet or Red Potatoes
Baby Spinach
Onions
Gold Beets or Radishes
Kale
The Winter Share has just begun!
We still have a handful of spots open this week. You can sign up online or in the market
This Share Season features Blue Sky and Crooked Sky Farms, and runs for 16 weeks, ending on February 20. It will feature lots of greens, winter squash, cauliflower, citrus and more!
Pick Up times are between between 12-7pm.
Check out more items in season during the winter.
Turkey Signups are now available Online!
We source turkeys from Ridgeview Farm, "Home of the Happy Chicken." They raise free range healthy chickens and turkeys in a humane, stress free environment. Turkeys have a constant supply of fresh water and enjoy the freedom of being outside in the sunshine and eating up nature’s offerings. There is a steady supply of fresh feed which is formulated and mixed at the farm. Because Ridgeview uses organic certified vitamins and minerals, and no animal by-products, antibiotics or other non-natural feed additives, Ridgeview Farms is able to provide tender, tastier, healthy chicken and turkeys.
Fresh, Seasonal, Local Produce in the Market:
Salad Mix
Arugula
Pumpkins
Butterkin Squash
Delicata Squash
Kabocha Squash
Okra
Carrots
Collards
Shishito Peppers
Sweet Corn
Persimmons
Pomegranates
Meyer Lemons
Dates
Scallions
Onions
Garlic
Red and Gold Onions
Red 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:
Zucchini, Basil and Kale Frittata
theroastedroot.net
Ingredients
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3 cups baby spinach leaves or chopped chard or spinach/chard/kale leaves
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5 stalks green onion chopped
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¼ cup loosely packed fresh basil leaves chopped
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2 cups zucchini shredded (1 large or 2 small zucchinis)
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½ teaspoon salt
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12 eggs lightly beaten
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½ cup jack cheese or cheddar
Instructions
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Shred the zucchini and place it in a fine strainer. Placing the strainer on top of a bowl or over the sink, use your hands to squeeze the water out of the zucchini. It’s okay if you don’t squeeze all of the water out, but try to get the majority of it. Set shredded zucchini aside.
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Preheat oven to 350 degrees F.
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Heat olive oil in a 10 to 12” cast-iron (or oven-safe) skillet to medium.
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Add spinach (or chard/kale leaves) and stir until greens begins to soften. Cover the skillet to allow greens to cook and soften, about 1 to 2 minutes.
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Add the green onion and chopped basil and sauté another minute or two. Remove from heat and allow the greens to cool completely.
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In a mixing bowl, beat the eggs. Stir in the shredded zucchini, salt, and cheese. Pour in the green mixture and mix everything well.
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Pour the egg and veggie mixture into the same skillet you were using to sauté the greens, making sure the mixture is evenly distributed.
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Place the skillet in the oven and bake for 15 to 18 minutes or until cooked all the way through.
We now have a Facebook group page to share recipes, and discuss the CSA Share! Click this link to request to join!
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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!
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