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Veggies in the Name of Love


Bring your family and community together with fresh, local vegetables

The fifth week of veggie shares is here! Our shares continue to diversify in color and content as our season marches forward. The yellows of peppers, orange carrots, red potatoes - all form a unified rainbow of deliciousness!

Our single shares are getting green beans this week, perfect for gentle sautéing with fresh herbs, or even chopped in a salad raw. Our favorite way to enjoy them is to heat olive oil in a pan, toss in mustard and cumin seeds until they pop, throw in minced garlic and the green beans and sauté
until tender. In the summer months when the green beans are really just dripping off the vines, we eat this as a side dish as many as three or four times a week! My youngest son declares that green beans are his favorite, and it may be the cumin and the garlic that make it so, since they add such savory delight.

Pickling cucumbers are back again for another showing, so you can make refrigerator pickles with dill, garlic, and onion, or eat them raw in salads or gleefully savor how crunchable they are straight out of the bag! The crisp snap you hear is the sound of whole-heart cucumber eating! You can also kick your cucumber love up a notch with a little spice in this Thai cucumber salad recipe:

Thai Cucumber Salad
from Budget Bytes
  • ⅓ cup rice vinegar
  • 2 Tbsp granulated sugar
  • ½ tsp toasted sesame oil
  • ¼ to ½ tsp red pepper flakes
  • ½ tsp salt
  • 2 large cucumbers
  • 3 green onions
  • ¼ cup chopped peanuts
  1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.
  2. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  3. Chop the peanuts into smaller pieces, if desired. Slice the green onions.
  4. Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.
Family shares are getting the first of the season's tomatoes this week, though they're still green. These can maybe be ripened on windowsills, but lots of folks like to pick them early to be just like Jessica Tandy and batter and fry them. I'm looking forward to trying out this Fried Green Tomato Frittata.

Fried Green Tomato Frittata

from Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe

2 green tomatoes
1/2 c. fine cornmeal or corn flour seasoned with salt and pepper
3 to 4 tbsp olive oil, divided
6 eggs
2 tbsp chopped fresh parsley or dill
2 tbsp chives, snipped into small pieces
2 tbsp grated Parmesan cheese
Sea salt and freshly ground black pepper

1. Preheat the broiler. Dip the tomatoes in the seasoned cornmeal. Heat 2 tbsp of the oil in an ovenproof skillet over medium heat; fry the slices on both sides until golden but not mushy. Set them on paper towels, wipe out the pan, then add the remaining oil and return it to the stove.

2. Whisk the eggs, herbs, and cheese and season with a few pinches of salt and pepper. Pour the eggs into the skillet, lower the heat, and set the tomatoes on top. Shake the pan gently back and forth a few times to settle the eggs, then cook until set. Set the frittata under the broiler until brown, then slide it onto a serving plate.

We're having such a great time getting to know you all this summer. We hope you're enjoying the shares! Please share your recipes with us on Instagram and Twitter and Facebook! We love to hear from you and see what you're cooking.

Peace and veggies,

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

Green Beans
Pickling Cucumbers
Sweet Pepper

Yellow Squash
Med.-Hot Pepper
Green Tomatoes
Swiss Chard
Sweet Pepper

*Share Contents subject to vary stop-to-stop, due to availability

Discovery Day Camp

The George Jones Farm & Nature Preserve is hosting a three-week youth summer camp, the Discovery Day Camp, where youngins K-8 will learn about Ecology, Farming, and their marriage in Permaculture at our wild and diverse farm in Oberlin. We are still taking registrations. As more Cleveland-area families sign up, we will put you in touch with one another and help coordinate carpooling if we can. Last year’s campers had an absolute blast!