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Vegetables for Adulting

 

Fair Greetings Familiars of Flavor!


Fall is for real now. Summer is over and we can turn the oven back on full blast to avoid turning the thermostat up. Nothing like sweater and boot weather to drive one to soups and savory bakes, which are really my favorite. I'm sure you're there too. It is time. Baking and soup making also make me feel fancy, like I can make something so simple and yet it's tasty and beautiful, like a real grown-up!

We're seeing broccoli again, which I grew up steaming and coating in butter and lemon, but as a Real Adult, I have found is best baked. Chop your broccoli, toss in a bowl with a drizzle of olive oil, lay on a cookie sheet, and sprinkle with sea salt, cracked pepper, and Parmesan cheese. One blogger called this method "crack broccoli" because it's delicious and will disappear in an instant, just like an illicit drug, I guess. And that's a key to being a Real Adult: liking broccoli more than you like crazy stupid risk. It's evidence that your frontal lobe is fully developed and you can be responsible for other humans who might come to your elaborate dinner parties. Or something.

Sometimes I feel like my true nature is to want to eat potato chips and pizza like I'm two years old. The good news is that I can make pizza that's healthy and good for my gut and thus simultaneously act like I'm two years old and like a full-fledged responsible human being. One way to do this is to take that same broccoli, skipping the crack recipe, and make a pizza crust out of it. Here's where you say, "Wait - what???" That's right - broccoli pizza crust.

Here's what you do:
Grind your broccoli up in a food processor or blender. Wrap this in a piece of cheesecloth and squeeze every ever-loving drop of water out of it. You should then have a ball of broccoli "flour". Take two eggs, half a cup of Parmesan cheese and mix these with your broccoli flour in a bowl. Season with salt and pepper. You can also add cream cheese or another soft cheese like ricotta or goat cheese to make it stickier-togetherier, if you like. Form this mass into a crust shape on a parchment-lined baking sheet. Bake at 400º for 10 minutes, then remove from the oven and add your other toppings.

Good topping suggestions from this week's shares are tomato, green onions, peppers, and eggplant (eggplant - especially diced and breaded and fried first - is a revelation when it comes to pizza). Place these and some cheese on your broccocrust and bake for an additional 10 minutes or so in the same 400º oven.

In addition to be delicious on pizza, eggplant can also be sliced and roasted in the oven as pizza. Seriously. You can bread and fry it first, or just use straight with a little oil on the baking sheet, tomato sauce, fresh mozzarella, and a basil leaf. C'est magnifique!

Root vegetables and squash are best used in savory bakes. There's so many variations on these and many are incredibly simple - chopping, coating in oil and seasonings (which is where you get really creative, especially with fresh herbs), and bake! Alone, or with meats. I like my squash and root vegetables - like carrots and potatoes - in a casserole dish with chopped Italian sausage, onions, whole cloves of garlic, and fresh sage, rosemary, or thyme. Bake at 425
º for 45 minutes and serve with a side salad like the healthiest and casually perfect adults you see bragging all over social media.  

You can also try your winter squash in a kale and risotto bake. Using a dutch oven or similar, heat a tablespoon of olive oil on the stovetop. Add diced onions, cooking until translucent. Next add a couple of cloves of minced garlic and some fresh herbs - thyme is preferred, but sage or rosemary will work as well. Again, cook briefly, stirring frequently. Add 1-1/2 cups arborio rice and cook for 3 minutes until opaque, stirring constantly. Season with salt and pepper, then add 1/2 cup of white wine and stir until it is completely absorbed. Add 4 cups of chicken or vegetable broth with a winter squash that's been peeled and diced. Bring to a boil, add chopped kale. Stir and cover and transfer to a 400
º oven for 20 minutes.

Risotto is like the most Adulty thing out there. Serve yours with a salad and a fresh crusty bread. Be sure to eat on the good plates (or at least ones that all match) and drink accompanying beverages out of wine glasses.

Have a good one! Don't forget we're all sharing recipes on Instagram and Twitter, so check us out!

Peace and veggies,

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

Single Share
Potatoes
Broccoli
Eggplant
Carrots
Green Onion
Radishes
Lettuce
Sweet Banana Pepper
Kale
 
Family Share
Buttercup Squash
Cabbage
Acorn Squash
Sweet Potatoes
Broccoli
Eggplant
Radishes
Green Onion

Grape Tomatoes
Poblano Pepper
Tomato
Kale
Roma Tomatoes
Red Bell Pepper
Parsley
Lettuce


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