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The Vegetable Journey Continues
Greetings Vegetable Adventurers!
The long, but decidedly un-arduous path continues. Week 14 is here! I can hardly believe it. You have done well! You have been troopers! You are sticking through and eating all the things in your crisper drawers, I just know it. You come up with all the ingenious methods for eating hot peppers, working through cabbage, consuming all the corn. You're a maverick in the kitchen, subverting traditional preparations, defying expectations! And it all comes out delicious and amazing!
 Though sometimes we all struggle. The vegetables go bad, the fruit flies come, we just can't possibly keep up. And that's when it's time for a soup or a hash or a frittata or a roasting rack or a stir fry. Chop it all up and altogether now - one, two, three: dinner is served! Coat it in a little olive oil and sprinkle with a little salt then sauté it or bake it. Serve it over rice, with meat, with beans, with pasta.
But I'm sure struggle is rare. I'm sure you're all making amazing sauces and creating fancy combinations with stinky cheeses and caramelized onions. Me? I make breakfast. I ca n make a City Fresh breakfast at least 37 different ways. Breakfast is, after all, my favorite food.
Okay, I can make a City Fresh breakfast at least 6 different ways.
Breakfast can so easily include greens, tomatoes, fruit, summer squash, potatoes, and all manner of peppers. Breakfast is a beautiful meal for dinner. It is quick, it is simple, it is well loved.
And breakfast is how those of you with family shares should approach your concord grapes. Just like the rhubarb we used early in the season, I'm hoping to see the most purpley compotes out there this week. The seeding won't bother you if you add a little maple syrup and a little water and carefully simmer the grapes down, straining out the skins and pouring your fruit mush onto french toast or pancakes. Similarly, our buds Anthony and Jess from Coventry and Kamms softened apples with brown sugar and served them over pancakes. Breakfast has so many rebellious possibilities!
 Winter squash adventuring continues this week with spaghetti squash in the single share and turban squash in the family. Eventually you'll learn all the varieties of winter squash and know precisely how to handle them and which species' insides make the best soups and which are better eaten squished with butter and cinnamon. They all look wondrous from the outside, and if nothing else, a soup is a pretty safe bet.
Winter Squash Soup
winter squash, peeled and seeded, cut into 1-inch chunks
2 carrots, chopped
2 celery stalks, chopped
1 onion, diced
2 cloves garlic, minced
4 cups stock
olive oil
fresh thyme
salt
pepper
Heat 1 T olive oil on medium heat. Add onion and garlic and stir occasionally until softened. Add carrots, celery, squash, and thyme. Sauté for a few minutes, careful not to burn. Add stock. Simmer for 30 to 45 minutes, until vegetables are soft. Salt and pepper to taste. Use an immersion blender (or a regular blender) to pulverize. Garnish with roasted squash seeds.
Enjoy!
Peace and veggies,
Anna Kiss Mauser-Martinez
Director
City Fresh
annakiss@cityfresh.org
216.469.0904
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In the shares...
Single Share
cantaloupe
spaghetti squash
potatoes
eggplant
banana hot pepper
sweet pepper
slicing tomato
green beans
cherry tomatoes
apples
Family Share
watermelon
turban squash
potatoes
carrots
zucchini
sweet potatoes
green beans
sweet pepper
chard
banana hot pepper
concord grapes
heirloom tomato
slicing tomato
cherry tomatoes
apples
*Share contents subject to change day-to-day and stop-to-stop.
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Refer-a-Friend Contest!
Help City Fresh grow! As a non-profit organization, it is our shareholders, volunteers, and donors who keep us going. Have your friends mention your name when signing up as new shareholders. The top three shareholders with the most referrals at the end of the season will win one of three paintings, generously donated by local artist (and City Fresh champion!) Debbie Vail. Look for the paintings as they tour the Fresh Stops this summer!
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