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Fresh Veggies are the Presumptive Nominee for Change


Help Grow City Fresh and Save the World

We're back for another exciting week and we need your help as you scarf down your platefuls of delicious, locally grown green beans and squash rounds. We need your enthusiasm! Here's 4 things you can do to help grow City Fresh:

1. Evangelize! Talk about City Fresh with your networks. Post photos of your meals on Instagram and tag us, Tweet about your favorite local veggie CSA, share our newsletters on Facebook, and just tell all your friends and coworkers and doctors and clients about why they should join City Fresh.

2. Give the Gift of Fresh Veggies. Buy a share for a friend, neighbor, or relative. Be like, "Lemme get you hooked on local agriculture, kid!"

3. Donate to the cause! We need both financial and practical support to keep this program running. We love when folks donate their time to helping us out - be that at the stops or in the background. Shoot me an email if you're interested in joining the team of Food Justice Warriors, ever at the ready with their squash and onions! We're also just as thrilled with contributions of your hard-earned lettuce.

4. Level up! Why not make that single share a family share? Give extra produce to those in need or host potlucks each Sunday to connect with your neighbors and friends. Or just eat more vegetables! We also generally are able to sell bulk of any of our available produce, so check out our pickle packs or keep an eye out for the tomato sauce bundles in a few more weeks. Send me a message if there's something particular you're interested in.

At City Fresh, we're trying to solve all the world's problems with local agriculture. We believe that food - eating, growing, sharing it - is the key to outsmarting the terrors of economic injustice and climate change. Please join us on the mission and enjoy what we've got for you this week!

Tomatoes are here! Look for the big, the bulbous, the beautiful in our heirloom tomatoes on both the single and the family shares. I like to eat them as bruschetta because they're just too gorgeous and delicious and delicate and absolutely fabulous to cook. So we chop them up with garlic and basil, layer on a slice of good, crusty bread, and drizzle with a teensy bit of balsamic vinegar. Sometimes we just slice them and add the garlic and basil directly, without the bread.

It's a week for recipes from the Mediterranean, so I'm sharing a pasta with zucchini and a bean salad, both perfect for a weeknight meal or a dinner with all your closest friends. These are both from Bounty from the Box: The CSA Farm Cookbook, which I've been sharing a lot of recipes from this season. The recipes are all categorized by season and by item, so it's a great companion for anyone with a farm share.

Oregano and Zucchini Pasta

1 lb. campanelle or orecchiette pasta
6 tbsp extra-virgin olive oil, divided
2 lb. zucchini, trimmed and cut into 1/3" slices
6 cloves garlic, chopped
2 tbsp chopped fresh basil
2 tbsp chopped fresh oregano
dash red pepper flakes or hot pepper sauce (optional)
salt and freshly ground black pepper
1/2 c grated pecorino cheese, plus additional for sprinkling

Cook the pasta in a large pot of boiling salted water until its texture becomes al dente, stirring occasionally. Drain, reserving 1/2 c of the cooking liquid. Return the pasta to the pot.

Heat 2 tbsp of the olive oil in a large skillet over high heat. Add the zucchini and sauté until tender, 3 to 4 minutes. Add the garlic, basil, oregano, and red pepper flakes; remove from the heat.

Combine the zucchini mixture with the pasta, adding the reserved pasta cooking liquid as needed to moisten. Season to taste with salt and pepper. Add the pecorino cheese, stirring until melted and ready to serve. Sprinkle on additional cheese for garnish.

Marinated Bean Salad

2 c fresh green beans
1-1/2 c cooked lima beans, or 1 (15 oz) can
1-1/2 c cooked kidney beans, or 1 (15 oz) can
2 tbsp minced onion
3 medium cloves garlic, pressed
1 large ripe fresh tomato, seeds and excess pulp removed, diced
2 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley
3 tbsp fresh lemon juice
2 to 3 tbsp extra-virgin olive oil
salt and cracked black pepper

In a pan, bring several inches of lightly salted water to a boil. Trim the green beans by cutting off the ends a handful at once (this saves time). Boil them for 3 to 5 minutes, or until they are tender. Drain and pat them dry with paper towels so that the excess water does not dilute their flavor. Cut the beans into 1" lengths.

Rinse the cooked/canned beans under running water in a colander, letting them sit for a couple of minutes to drain the excess water.

In a large bowl, mix all of the ingredients together. If you have the time, let this salad marinate for at least 15 minutes before serving. 

Many of our fresh stops are located at landmarks which include Pokéstops, so if you're out and about trying to catch 'em all, you can catch your veggies too! Volunteers have even been known to drop lures to attract the rare Pokémon, like Pikachu, seen here atop the cucumbers last week at Coventry. If you haven't ordered yet this season, with this new attraction, it's obviously time to join in all the fun! You can order online now!

Peace and veggies,

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

Green Beans
Swiss Chard
Yellow Squash
Heirloom Tomato

Green Beans
Yellow Squash
Heirloom Tomato
Sweet Pepper
Banana Pepper
Sweet Corn
Black Raspberries

*Share Contents subject to vary stop-to-stop, due to availability

Discovery Day Camp

The George Jones Farm & Nature Preserve is hosting a three-week youth summer camp, the Discovery Day Camp, where youngins K-8 will learn about Ecology, Farming, and their marriage in Permaculture at our wild and diverse farm in Oberlin. We are still taking registrations. As more Cleveland-area families sign up, we will put you in touch with one another and help coordinate carpooling if we can. Last year’s campers had an absolute blast!
Email me if you're interested in a pickle pack!