Third Week of the Spring Share!
Share is In and ready for Pick Up!
What's in the Share:
Onions
Valencia Oranges or Pink Grapefruit
Spinach or Dandelion Greens
Sweet or Red Potatoes
Broccoli
Kale
Cauliflower
Choice of Greens
Green Onions
Spring CSA has just begun!!
We still have a number of spots open today, so it's not to late to sign up!
You sign up online, come in to the market, or give us a call to reserve your spot!
The share is sourced weekly from Blue Sky Organic Farm and Crooked Sky Farm in central AZ. It's the shortest share of the year, running only 14 weeks. If you've ever wanted to give a CSA membership a try, this is a great time!
Fresh, Seasonal, Local Produce in the Market:
Baby Spinach
Salad Mix
Arugula
Meyer Lemons
Lisbon Lemons
Celery
Garlic
Onions
Spinach
Purple & Orange Cauliflower
Romanesco
Carrots
Broccoli
Purple & Green Cabbage
Leeks
Kohlrabi
Spaghetti Squash
Butternut Squash
Kale
Collards
Beets
Sweet Potatoes
We are celebrating our new EBT/SNAP eligibility! 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:
Kale Salad with Roasted Sweet Potatoes
saltpepperskillet.com
Ingredients
- 1 Medium Sweet Potato , cut into 1/2" dice
- 1 bunch Tuscan Kale (also called lacinato or dinosaur kale)
- 1/4 cup Pecans
- 1/4 cup Dried Cranberries
Apple Cider Vinaigrette
- 1/8 cup Apple Cider Vinegar
- 1 Small Shallot , minced
- 1 tsp Honey
- 1/2 tsp Dijon Mustard
- Kosher salt & freshly ground pepper
- 1/4 cup Extra Virgin Olive Oil
Instructions
-
Preheat oven to 400 degrees.
-
Place the diced sweet potatoes on a parchment-lined baking sheet. Season with salt & pepper and drizzle with olive oil.
-
Roast in the oven for 25 to 30 minutes, or until the sweet potatoes are tender.
-
Meanwhile, make the vinaigrette by whisking all vinaigrette ingredients except for the olive oil in a medium bowl to combine. Then slowly drizzle the olive oil while continually whisking to emulsify.
-
Adjust the amount of vinegar and honey for your taste.
-
Remove the stems from the kale and hand tear the leaves into bite-size pieces.
-
Add the torn kale to the bowl with the vinaigrette and massage the dressing into the kale.
-
Add the warm sweet potatoes, dried cranberries and the pecans to the bowl and mix to combine.
CSA News:
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!
|
|
|
|
|
|
