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Veggie Love

 

Good Morrow, Vegetable Allies!


Week four is bringing brassicas, loved by many, including cabbage moths, those adorable little white moths that flap their wings delicately through one's garden, depositing eggs on our cruciferae, and eating our vegetables before we can get to them. Cabbage moths are jerks. But no worries, there's no plague of cabbage moths and there's plenty of broccoli or cabbage for you! You can spend a dinner or two in the Enchanted Broccoli Forest, just as the cookbook dictates.

One way to use those crunchables and delectables is to make a soup. Since the weather has been decidedly cooler and wetter, this isn't so terrible right now. One shareholder tagged City Fresh on Instagram with a gorgeous ramen soup last week, so I tried my own and wouldn't you know, it was a hit! I chopped kohlrabi, carrots, garlic scapes, onions, and a bok choy leftover from earlier weeks, and tossed these in a pot of stock. In the last few minutes, I added dried ramen noodles, soy sauce, and thai chili sauce. We added additional soy sauce to taste.

Since we have kohlrabi again (though this week we're seeing purple which will make for beautiful soup!), a soup is a really nice way to use those, and I'd recommend cabbage or broccoli in addition in a ramen soup. One shareholder recommended roasting the cabbage first, which you can also do with broccoli. This is also delicious on its own. Chop your cabbage in thick slices or in wedges. For broccoli, chop roughly. Coat these in a bit of olive oil, sprinkle with salt and cracked pepper, then bake on a cookie sheet at 400°, 35-40 minutes, until roasty and tender.

The first of the year's cilantro is in this week as well. There's a great debate about whether cilantro is delicious and amazing (cilantrophiles) or whether it tastes like soap (cilantrophobes). The camp you fall in is based on your genetics. Some folks are just predisposed to hating the stuff because their DNA makes their tastebuds weird. I don't understand this, as I prefer to take great bouquets of the stuff and inhale the fragrance deeply.

I will throw cilantro in all manner of deliciousness. My plan this week is to take our zucchini or yellow squash, saute it with onions, add black beans seasoned with cumin and sea salt, and grill these between two tortillas with lots of cheese and cilantro! for black bean zucchini quesadillas. I can pretty much make any meal of the day Mexican, I love it so much, and black beans, rice, zucchini, and cilantro with onions, cumin, and a hint of heat in any combination is gonna be fantastic. I'll also use all those ingredients rolled in corn tortillas, doused with enchilada sauce, covered in more cheese, and baked for 20 minutes.

My husband is far more into Indian food and made samosas with cilantro chutney one night recently. He filled the samosas with potatoes, peas, City Fresh green onion and garlic scapes, and used Madhur Jaffrey's recipe for the crusts. The chutney is a pretty simple recipe. You take everything and throw it in a food processor or blender:
  • 1 cup chopped fresh cilantro
  • ½ inch ginger, chopped
  • 1 green chili, chopped (pretty sure we left this one out)
  • 1 or 2 tsp lemon juice
  • ½ tsp cumin powder
  • sea salt to taste
Man alive! If you can hack it, TRY this. I loved it, my children loved it. My neighbors were jealous.

Enjoy the shares this week! And don't forget to tell all your friends about all the good stuff they're missing out on by not being City Fresh shareholders!

Peace and veggies,

Anna Kiss Mauser-Martinez
Director
City Fresh
annakiss@cityfresh.org
216.469.0904
In the shares...
Single
Broccoli
Onion
Pickling Cucumbers
Radishes
Cucumber
Kohlrabi
Yellow Squash
Kale
Cilantro

Family
Broccoli
Zucchini
Onion
Pickling Cucumbers
Radishes
Cucumber
Beets
Kohlrabi
Swiss Chard
Yellow Squash
Garlic x2
Kale
Lettuce
Cilantro
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