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City Fresh: food and food justice. Order Today!
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Shiny Happy Local Vegetables

 

Bringing a smile to your face with a weekly CSA share


Each week, the farmers, volunteers, and wee staff at City Fresh pick, haul, carry, organize, stack, and carefully orchestrate a generous collection of whatever is fresh in the field. This week 14, with its cooling September weather, is just as all the preceding weeks and months: designed to keep you eating cheerfully and with intention for your health, your bank account, and the environment.

As you pick out your veggies this week, be sure to touch and smell the items - enjoy the tactile response of the shiny skin of a pepper as you place it in your bag. Breathe deeply of the nightshade-y goodness of your heirloom tomato. Feel the crisp firmness of the newly in-season apples. Then let the gorgeous shifting hues of veggies delight and inspire you in the kitchen. We've got a few ideas to keep you grinning all the way to the dinner table.
 
Watermelon Gazpacho
Courtesy Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe

6 cups cubed, seeded watermelon
1-1/2 cups chopped Golden Delicious apples
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon chili powder
1 tablespoon cider vinegar
1 Granny Smith or other tart apple thinly sliced, for garnish

1. In a blender, puree the watermelon; pour it into a large mixing bowl.

2. Stir in all of the remaining ingredients except for the apple slices. Refrigerate, covered, at last 1 hour to blend the flavors. Garnish with several pieces of thinly sliced apple.

1. In a nonstick skillet, heat the olive oil over medium-high heat. Cook the sweet potatoes, stirring occasionally, until they turn tender-crisp about 10 minutes.

Raw Kale Salad
Courtesy Bounty from the Box: The CSA Farm Cookbook 

1 pound kale very finely chopped, stems removed
1 medium red onion, diced
3 carrots, grated
1 cup chopped green beans

Mustard-Balsamic Dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
2 cloves garlic, crushed
1 teaspoon salt
Freshly ground black pepper
1 teaspoon curry powder
2 teaspoons Dijon mustard
Several fresh purple basil leaves, chopped

Thoroughly mix all of the ingredients together, and toss to evenly coat with the dressing. If you like, top with crumbled bacon, vegetarian bacon bits, Gorgonzola cheese, or toasted slivered almonds.

Buternut Squash and Kale Toasts

Courtesy Chowhound

2 pounds whole butternut squash (about 1 medium), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch slices
6 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground black pepper
Red pepper flakes
1 bunch flat-leaf kale (about 12 ounces), tough stems removed, leaves cut into bite-size pieces
4 medium garlic cloves, thinly sliced
1/2 loaf rustic Italian or French bread (about 1/2 pound), cut in 8 half-slices, each about 1/2 inch thick
4 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)
 
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle. Add the squash to a medium bowl along with 2 tablespoons of the olive oil, a pinch of salt, black pepper, and a small pinch of red pepper flakes. Toss to combine. Spread the squash out on a rimmed baking sheet in a single layer. Roast for 15 minutes, flip the pieces, and cook another 15 minutes, until the squash is tender and lightly browned.
  2. Heat the remaining 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the kale and cook until it wilts, about 8 minutes. Add the garlic and cook until the kale is tender, about 3 minutes. Season with salt, black pepper, and a small pinch of red pepper flakes. Add the roasted squash and toss gently to combine. Remove the skillet from the heat and set aside.
  3. Brush the bread with olive oil on both sides. Set a grill pan over high heat. When the pan is hot, add the bread and toast on both sides. Transfer the toasts to a serving platter or individual plates, pile each with a mound of the squash and kale mixture, top with the shaved cheese, and serve.
 
Have fun in the kitchen this week! We hope you enjoy the shares and that gathering up all your delicious local vegetables leaves a smile on your face! Come party and dance with us on October 1st at our annual Hootenanny too! That way we can see all your smiling faces.

Are you just back in town from a summer away? Order online now! There's still time today to order for this week's Thursday and Saturday stops! Coventry. Lakewood, and Oberlin almost always have extra shares - send your fellow students and colleagues! Tell them to get in on the goodness!

Peace and veggies,

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

Single
Acorn Squash
Carrots
Beets
Eggplant
Onion
Pepper
Concord Grapes
Heirloom Tomato
Apples

Family
Melon
Acorn Squash
Buttercup Squash
Turban Squash
Leeks
Carrots
Patty Pan
Beets
Pepper
Heirloom Tomato
Kale
Arugula
Apples

*Share Contents subject to vary stop-to-stop, due to availability
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. 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. You can put it in their name - just place an order online!

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. For more information, email me. Or donate now!

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.
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City Fresh · PO Box 357 · Oberlin, OH 44074 · USA