Copy
See what's fresh this week!
View this email in your browser

Week 16 Newsletter

Good Day to you Vegetable-Admiring Sirs and Madams!

We have reached week 16, and with it the Autumn Equinox, ushering in some cooler autumn weather. Our volunteers will need to bring lots of layers to cope with the chill of the sun going down as they stand outside for hours on end arranging produce. Bring them warm beverages! Or at least thank them for hanging out. They work hard and deserve our appreciation.

Cool weather crops are coming in and things that love the sun are quickly fading. The single shares still have a pepper and the families a melon, but all in all, everything else is looking fit for heartier, heat-your-house-up meals. There's broccoli and cauliflower, acorn squash and leeks, beets and potatoes: all destined for time in your oven or soup pot.


It's squash season especially, and this week we have acorn squash for you. You can use it to make funny faces (I highly recommend playing with your food) or you can do the predictable and halve and seed it, stick it in a pan with a bit of water and bake it until tender and scoopable, dousing with butter and cinnamon.

Did you know you can also bake with winter squash? Aside from cutting, stuffing, and baking it, as with our Orzo and Cheese baked acorn squash recipe, you can also steam the squash with the water as normal, and then use that cooked squash in place of oil in cake and sweet bread recipes. I've made zucchini bread and apple cake with cooked squash in place of the oil in a 1-to-1 ratio. So if a recipe calls for 1 cup of oil, just use 1 cup of cooked winter squash instead. It's a handy way of bolstering the amount of fiber in your diet or using the excess from last night's dinner. Don't forget that winter squash keep pretty well, so you can feel free to stick these ideas in your back pocket for a bit while you focus on eating up all the broccoli and radishes.

Speaking of broccoli, I grew up baking with my mother: wearing little vintage aprons from the thrift store, singing Hank Williams together, and regularly making broccoli quiche from a recipe she’d cut out of the Journal Herald in 1976. She still has the newspaper clipping, all taped together and fading, coated with flour and butter and bits of egg. My sisters and I have invariably gotten hand-copied versions so as to be able to actually read the recipe. I share it with you now, that you might know the magic of too much dairy.

 
MommyCat's Journal Herald Broccoli Quiche Recipe

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.

Steam
                1 pound broccoli
Cut into pieces and place in pie crust. Season with salt & pepper and sprinkle with dill weed.

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 broccoli and bake at 350˚ for 35 minutes.

I've used this quiche recipe as a basis for other quiches, by replacing the broccoli with other greens, adding bits of bacon (which my husband especially loves), and adding tomato slices or mushrooms in the mix.

The family shares have an added Cruciferae this week: cauliflower. What I hear is the thing to do with that is to roast the whole darn head. From what I'm reading, there's a couple of ways to achieve this. You can remove the stem, stick it in a 9 inch casserole dish so it sits upright, coat it with some mixture of olive oil and herbs or melted butter and herbs of your choosing, then bake for 1-1/4 hours at 375˚ OR do the same, but take out the core and bake it at 450˚ for the same amount of time. Alternately, you can poach the whole thing in a mix of white wine, olive oil, water, and spices for 10-15 minutes, and then bake it at 475˚ for 30-40 minutes. I have no idea which is best, but it seems to me you could try any one of these and bake it until tender by knife test and enjoy. Then let me know which worked out over on our Facebook page so we can alert everyone else.

Check out the rest of the shares these week! They're looking good - and heavy! You might need two grocery bags to carry it all. As always, the share contents are subject to change from day-to-day and stop-to-stop. Happy eating!

Single Share
Acorn Squash
Leeks
Beets
Sweet Potatoes
Radishes
Potatoes
Broccoli
Apples x2
Pepper
Onion

Family Share
Acorn Squash x2
Leeks
Beets
Sweet Potatoes
Radishes
Potatoes
Green Beans
Broccoli
Apples x4
Onion
Carrots
Cauliflower
Chard
Melon

Peace and veggies,

Anna Kiss Mauser-Martinez
Director
City Fresh
annakiss@cityfresh.org
216.469.0904

Join us for our Harvest Hootenanny Saturday, October 4th at our farm in Oberlin.

All you can eat pig roast & burrito bar • stage shows • cash bar • beer making • natural building • kids area & activities • farm tours • raffle prizes • bonfire • open drum circle • nature hikes

Tickets available at your local City Fresh Stop, at the gate, George Jones Farm, or by phone (216.469.0904). $15/person Proceeds benefit City Fresh and George Jones Farm.
Facebook
Facebook
Website
Website
Copyright © 2014 City Fresh, All rights reserved.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp