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November Holiday Shares

Happy Thanksgiving Dearest Vegetable Friends!

It's time to celebrate the final harvest and give thanks for the season's best. We have the fixins' you'll need to make delicious holiday meals (and then some). Remember the day and time and where you're going to pick up your shares!!!

Tuesday, November 18:
East Side:
Coventry Library
1925 Coventry Rd
Cleveland Heights, OH
5:00-7:00 pm

We'll be in the teen room this time.

West Side:
Garfield Middle School
13114 Detroit Ave
Lakewood, OH
5:30-8:00 pm

Wednesday, November 19:
George Jones Memorial Farm
44333 St. Rt. 511
Oberlin, OH
5:00-7:00 pm

We'll be seeing some delicious Wake Robin sauerkraut in these shares, along with a bounty of cold weather items that are just divine. I'm not certain that sauerkraut is usually served on Thanksgiving tables, but I bet it'd be perfect on leftover turkey sandwiches. I wonder how many side dishes one can pile with turkey (or seitan) in between two slices of bread... There's a challenge for ya! First you lay out a slice of bread, pile it with candied sweet potatoes, then turkey, then leftover steamed broccoli, stuffing with bits of cauliflower, Brussels sprouts, sauerkraut, wilted greens, topped with mustard and another slice of bread. Sounds tasty, doesn't it?

But I'm getting ahead of myself. Before you can have Thanksgiving leftovers, you must have Thanksgiving dinner. My family goes the traditional route with a turkey, cornbread stuffing, several varieties of potatoes, rolls, pumpkin and pecan pies, green bean casserole, and the last several years, Brussels sprouts with balsamic and tamari. My mother always does this amazing thing where she places fresh sage leaves in the breast of her turkey to make a beautiful pattern. She was doing it way before Martha Stewart and Pinterest. Which makes her cooler. Everything served we make from scratch, and this year I'm looking forward to adding a new exciting stuffing into the mix: chorizo and cauliflower. Because my goal is always to use as many City Fresh vegetables as possible, (to beef up nutrition, not just to get through the vegetables), adding cauliflower is perfect.

I'm seeing lots of stuffing recipes with cauliflower instead of bread for the gluten free or paleo among us. Most pair it with sausage and fresh parsley. But the idea of using chorizo, the somewhat spicy Mexican sausage my family usually pairs with breakfast foods, was most compelling. My plan is to incorporate it with a cornbread base, though.

So first, you bake up a batch of cornbread. We usually do this on Wednesday night for our stuffing anyway. It doesn't much matter which cornbread recipe you use - whether it's from the internet, includes buttermilk or just butter, is your grandmother's tried-and-true variation, or is on the back of the box of cornmeal - as long as you've got cornbread.

Next, take chorizo, whether loose or in casings, crumble it up (if in casing, remove), and cook in a skillet over medium-high heat until browned and cooked through, about 5 minutes. Set aside to drain on a paper towel. Drain excess oil from pan, wipe remaining with a paper towel. Heat a tablespoon of oil into this same pan over medium-high heat again, then add onion, celery, carrots, and cauliflower (chopped small). Season with salt and pepper, cooking until softened. Set aside to cool a bit.

In a bowl, crumble your cornbread. Add vegetable mix and sausage, then 1/4 cup chicken stock and 3 eggs (beaten). Mix well with hands or large wooden spoon. Add up to 1/4 cup additional stock if stuffing is too dry. Bake in a lightly oiled baking dish at 350° for 45 minutes to 1 hour, until top is crispy.

If you're vegetarian,  the same principles apply, minus the chorizo. But definitely add as many vegetables as you can. Make it yummy.

Squash soups go nicely with harvest meals as well. Some folks make a bowl out of their pie pumpkins for their soups. But you can use any pumpkin for that as well, especially if you're reserving your pie pumpkin for making, you know, pie. But there is lots of room for all kinds of pie. Apple pie, for instance. I've started adding more ground ginger and ground cloves to my gingerbread apple pies in addition to the cinnamon, nutmeg and vanilla. That's the way that baking becomes creative.

We've got other great stuff for your holiday table as well. Check it out! Happy Thanksgiving! Thank you for supporting City Fresh.

Holiday Share Contents
Buttercup squash
Acorn squash
Pie Pumpkin
Brussels sprouts
Sweet Potatoes

Peace and veggies,

Anna Kiss Mauser-Martinez
City Fresh

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