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Can't-Miss Veggies!


Bonjour vegetable groupies!

Week 6 of 20 is here, with more rain to drive some of our fresh stops indoors. Forgive our lines as we cope with the hazards of weather! Bring your friends out to sign up for shares and get in on the vegetable melodrama: from love-sick carrots to domineering zucchini, our shares are not to be missed!

Fluctuating temperatures mean some days have been perfect for baking, while on others my kitchen becomes a furnace without so much as turning on the stove. One of the old stand-by recipes in my family is to make vegetable quiche for those baking days. It takes the old adage that Fat is Flavor to heart by coating everything in as much cheese and dairy as possible. For extra oomph, my husband is a fan of adding bacon.

You can do this with just about any vegetable, or series of vegetables. Leftovers can be enjoyed for breakfast or lunch as well since it's basically an omelet in a crust. We used Swiss chard this week.

The Swiss chard we've been seeing in shares is of the five-colored variety, as it comes in - you guessed it - five colors. They actually all grow from the same plant too, which is rather fascinating to see. We've tried blind taste tests before to find out if each of the shades has a different flavor. It's subtle, but the colors of the stems definitely seem to have some variety. You should try this experiment at home and share your results!

As for the quiche, start with the crust:

In a bowl, combine
2/3 cup flour
1/3 cup wheat germ
1/3 cup rolled oats

Cut in 6 tablespoons butter. Add 3 tablespoons cold water.
Mix with fingers until this can be gathered into a ball. Add a sprinkle of additional water if needed. Press dough into a pie plate.

Meanwhile, lightly steam and chop your veggies and cook your bacon, if you're using it. Chop these up and layer them in your pie crust, adding pepper (and salt if not including bacon) to taste.

In a bowl, combine
                3 eggs, beaten
                1/3 cup milk
                1/3 cup mayonnaise
                1/3 cup plain yogurt
                2 cups cheddar cheese
Pour these over veggies and bake at 350˚ for 35 minutes. Allow to cool for 10 minutes then enjoy!

Zucchini Season is still in full effect as well and I've stumbled upon another intriguing recipe to go with your zucchini tots (mix egg and bread crumbs and shredded zucchini, bake in mini muffin pan for 20 minutes at 350˚), zucchini fritters (egg and bread crumbs and shredded zucchini squished into cakes and fried in a pan), zucchini fries (sliced zucchini dusted in flour and seasonings of your choice and baked for 15 minutes), and zucchini beer (still at a loss on this one - someone come up with it!): Zucchini Pizza!

Zucchini Pizza is not putting zucchini on a pizza, but rather using zucchini rounds to make mini pizzas. First you fry the zucchinis briefly in a bit of olive oil just to lightly brown them. Then add some tomato sauce, mozzarella, and a sprinkle of Italian seasoning and bake at 350˚ for 1-2 minutes until cheese has melted.

Don't forget that yellow squash is also a substitute for zucchini - they're the same basic thing when it comes to cooking.

Enjoy the shares! Stay dry out there!

Peace and veggies,

Anna Kiss Mauser-Martinez
City Fresh
In the shares...

Single Share
Cabbage, Head
Beets, Bunch
Pickling Cukes, Lb
Lettuce, Head
Beans, 1/2 lb.
Raspberry, 1/2 Pt.
Family Share
Cabbage, Head
Broccoli, Head
Beets, Bunch
Yellow Squash
Pickling Cukes, Lb
Zucchini x2
Green Beans, 1 lb
Swiss Chard, Bunch
Green Onion
Garlic, Head
Lettuce, Head
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