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Princess Buttercup and Princess Peach Invite you to their Ball


Hear Ye! Hear Ye! Vegetable Lords and Ladies!

The vegetable royals have arrived in time for back-to-school, so you can pack lunches up with grilled corn-on-the-cob, crisp cucumber slices, and sweet cherry tomatoes. Get that head start on healthy eating so you can think all day and dance all night.

Week 12 brings the ugly duckling of winter squash to your table - buttercup - or as I like to call her, Princess Buttercup. She's warty and weird on the outside. Her skin is blue-green and she often sports a whitish rump on her underside. Inside, however, her flesh is nutty and sweet and amazing. Princess Buttercup is hands-down my absolute favorite winter squash.

Last year, inundated with winter squash and being short on time and effort (mostly effort), my husband and I made an Indian winter squash curry out of the Princess, which everyone quite enjoyed.

Princess Buttercup Squash Curry Stew

1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp(ish) curry powder (or to taste)
1 cup green lentils
2-1/2 cups vegetable broth
1-1/2 cups water
1 winter squash, diced
4 tomatoes, diced
1 tsp. salt

Pour the olive oil in a large soup pot over medium heat. Add onion and garlic, stirring occasionally, until the onion is transparent. Add curry powder and the lentils and stir for a few seconds, then add water and stock. Bring to a boil, cover, reduce heat, and simmer for 30 mins.

Add squash and cook uncovered for 15 minutes, or until squash is tender. Add tomatoes and cook for a few more minutes. Salt to taste. Serve over rice. Can be garnished with sour cream or plain yogurt, or fresh cilantro. Potatoes, greens, sweet or hot peppers, or garbanzo beans can also be added.

I made a peach pie this past weekend with my neighbor's peaches, so those of you picking up half bushels this week should definitely try one of those! For the filling, I used 6 or so peaches, 2/3 cup sugar, 2 egg yolks, 1/3 cup melted butter, and 2 Tbsp corn starch.

Singles will be seeing corn this week, so they can argue amongst themselves about what the best way to remove the silk is. Some recommend a nail brush, a vegetable brush, or even a toothbrush, and some chop off the ends and microwave it for 4 minutes to achieve a nuked but totally naked ear with ease. I always did it the old fashioned way - by pulling it off in one motion and neglecting the rest, for the most part - just like this woman.

We've really enjoyed seeing everyone's meals on Instagram and Twitter. Keep tagging us! And if you'd like to contribute a recipe for a newsletter, just shoot me an email. I especially love photos of well-plated fare.

If you're receiving this email, but no longer purchasing shares, we're interested in hearing about why.
Have a great week out there!

Peace and veggies,

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

Single Share
(Princess) Buttercup Squash
Sweet Corn
Green Pepper
Roma Tomatoes
Cherry Tomatoes
Family Share
(Princess) Buttercup Squash
Green Pepper
Roma Tomatoes
Cherry Tomatoes
Heirloom Tomatoes

*Share contents subject to change day-to-day and stop-to-stop.
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