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City Fresh Saves the Veggie-less Day!


Lest your refrigerators grow empty, it's another week of daring veggie rescues and bold veggie escapades

Week 12 is another series of madcap vegetable adventures for you, featuring the heroic feats of local favorites like leeks, eggplant, and bok choy! It's wonderful to experience the changing varieties as they soar in from the farms. The pattypans are flying atcha, ready to save dinner! We know you'll savor all the flavorful distinctions as you make your way through this week's shares. Try out these fantastic recipes.
Pattypan Panzella
Courtesy Love and Lemons
  • pattypan squash, cut into 1 inch pieces
  • olive oil, for drizzling
  • 1½ cup cherry tomatoes, sliced in half
  • 1 small cucumber, chopped into ½ inch pieces
  • ½ clove garlic, minced
  • sherry vinegar, for drizzling
  • ½ cup mini mozzarella balls, sliced in half
  • 4-5 slices stale sourdough bread, sliced into 1-inch cubes
  • ¼ cup toasted pine nuts
  • big handful of torn fresh basil leaves
  • generous pinches of sea salt and freshly ground black pepper
  1. Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
  2. Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
  3. When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
  4. Add more olive oil, sherry vinegar, salt and pepper as needed.
  5. Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.
If the pattypan panzella doesn't do it for you, don't forget that there's a-million-and-one ways to enjoy summer squash and pattypan is just like any other yellow squash or zucchini.

Baked Peaches 'n Cream
Courtesy All Recipes
    8 teaspoons brown sugar
    2 tablespoons butter, cut into 8 pieces
    1 pinch ground cinnamon, or more to taste
    4 ripe peaches, halved and pitted
    4 scoops vanilla ice cream

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
  3. Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
  4. Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.

Bok Choy Ramen
adapted from Minimalist Baker
  • 1 Tbsp grape seed oil
  • 5 cloves garlic , roughly chopped
  • 1 3-inch piece ginger, peeled and diced
  • 1 medium yellow onion, coarsely chopped
  • 6 cups vegetable stock
  • 2 Tbsp tamari or soy sauce, plus more to taste
  • 0.5 ounces dehydrated shiitake mushrooms
  • 1 Tbsp white or yellow miso paste
  • 1 tsp sesame oil (for flavor), plus more to taste
  • 8 ounces ramen noodles
  • 1/2 cup chopped green onion, for garnish
  • 10 ounces extra firm tofu
  • 2 medium carrots
  • 1 medium zucchini or summer squash
  • bok choy
  1. Heat a large pot over medium-high heat.
  2. Once hot, add oil, garlic, ginger and onion. Sauté, stirring occasionally for 5-8 minutes, or until the onion begins to brown.
  3. Add 1 cup of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  4. Add remaining 5 cups vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
  5. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  6. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the 1 Tbsp miso paste at this time.
  7. When you’re 30 minutes from serving, prepare any desired toppings - stir fry carrots, bok choy, and summer squash quickly in hot oil, set aside. Using the same pan, sear tofu until desired crispness is met, set on paper towel until ready to use.
  8. NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
  9. Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired).
  10. To serve, divide ramen noodles between four serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce for added heat. It's common to also add a hard-boiled egg, sliced lengthwise in half.
What marvelous veggie adventures might you be having this week? Don't forget to show us! Enjoy the shares and keep cool!

Did you forget all about this until I started inundating your inbox? 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 buddies! Friends don't let friends be local veggie-less!

Peace and veggies,

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

Yellow Squash
Bell Pepper
Cherry Tomatoes

Patty Pan Squash
Bok Choy
Green Beans
Bell Pepper
Roma Tomatoes
Slicing Tomato

*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.
Canning packs include roma tomatoes, onion, garlic, bell pepper, and basil.
Pepper Packs can be sweet or hot for jam, roasting, or pickling.
Peaches are half bushels - about 20 lbs.