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Magical Veggies

 

Keeping your supper table sagging under the weight of delicious, nutritious local foods!


Week 17 brings more of all the best the season has to offer. From brassicas to beets, City Fresh keeps you humming and tapping your toes as you prepare healthy, tasty treats because fresh local veggies make us happy! Why not sing? Change all the lyrics to pop songs and show tunes to be about vegetables as you chop, roast, and sauté. My mother and I always sing the famously herbacious Rolling Stones song:

Thyyy-yyyy-yyy-yme is on my side
Yes it is!
Thyyy-yyyy-yyy-yme is on my side
Yes it is!


Tag us with some of your most clever compositions over on Twitter or Facebook!

Squash Coconut Curry
Courtesy Pinch of Yum
 
  • 6 cloves garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons olive oil
  • 1 teaspoon each curry powder and chili powder
  • ½ teaspoon each turmeric and cayenne pepper
  • 5-6 cups peeled, chopped squash (I used kabocha - butternut would be good, too)
  • 1 15-ounce can thick coconut milk
  • 3 tablespoons red curry paste (I used Massaman curry paste)
  • 3 tablespoons creamy peanut butter
  • ½ tablespoon honey
  • 2 15-ounce cans fire roasted diced tomatoes
  • 1¼ cup light bulgur, uncooked
  • cilantro for topping
 
Instructions
  1. Cook bulgur according to package directions. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
  3. Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
  4. Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.
 
Notes
Depending on your curry paste, you might want to add a little extra salt. Three tablespoons of Massaman curry paste was just spicy enough to give it a little kick, but if you don't like spicy, go easy on the curry paste or choose a mild variety.
 

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Courtesy Saveur

2 lb. sweet potatoes, peeled and cut crosswise into 12-inch-thick slices
14 cup plus 2 tbsp. vegetable oil
1 tbsp. cumin seeds
1 tbsp. thyme leaves
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tbsp. fresh lime juice
1 tsp. minced ginger
1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
2 oz. goat cheese, crumbled
14 cup roasted, unsalted cashews, roughly chopped
 
Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.

Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 14 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
 
To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.
 

Caramelized Broccoli with Garlic
Courtesy Food & Wine  
  • 3 tablespoons extra-virgin olive oil
  • 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves, thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
 
 
We hope you enjoy our shares this week and that this long transition into fall is treating you well, just like it's treating the veggies!

Don't forget that City Fresh is the only week-to-week CSA in twon, which means you can still get in on our shares for the remaining season! 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 so you can walk right up and buy what we've got, or bring a friend to check it out!

Peace and veggies,

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

Single
Princess Buttercup Squash
Heart of Gold Squash
Broccoli
Carrots
Sweet Potatoes
Kale
Roma Tomatoes
Apples

Family
Princess Buttercup Squash
Heart of Gold Squash
Broccoli
Turnips or Beets
Potatoes
Carrots
Sweet Potatoes
Yellow Squash
Sweet Pepper
Garlic
Collard Greens
Kale
Cherry Tomatoes
Apples

*Share Contents subject to vary stop-to-stop, due to availability
At City Fresh, we're working to build the infrastructure necessary for a just food system. 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