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Autumnal Favorites

 

Another Week, Another Exciting Share


The Autumnal Equinox has come, and with it, cooler weather. You've got out your fall scarves and maybe even have finally abandoned your sandals. It is time now for soups and savory bakes and evenings with warm tea or hot apple cider. We're ready to hoot and holler 'round a bonfire and fully enjoy the changing weather. We hope you have a great time cooking up what we've got in store for you this week!

Broccoli Cheese Soup
Courtesy Gimme Some Oven
  • 3 tablespoons butter or olive oil
  • 1 small white onion, peeled and finely diced
  • 2/3 cup diced carrots (about 1 large carrot, peeled)
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups good-quality vegetable or chicken stock
  • 2 cups milk
  • 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces freshly-grated* part-skim sharp cheddar cheese, plus more for serving
Heat butter (or olive oil) in a large stockpot over medium-high heat until melted.  Add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent.  Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.

Whisk in the chicken stock until it is evenly combined.  Stir in the milk, broccoli, mustard, salt and black pepper until combined.  Continue cooking, stirring every few minutes, until the soup reaches a simmer.  Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft.  Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.

Serve immediately, topped with extra cheese if desired.


Easy Bok Choy
Courtesy All Recipes

1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
1 large head bok choy, trimmed and cut into bite-size pieces
salt to taste
  1. Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  2. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Roasted Winter Squash
Courtesy Food Network
   
About 6 pounds butternut squash (preferably 2 large squash)
2 sticks unsalted butter
4 tablespoons finely chopped fresh sage leaves
3 tablespoons finely chopped fresh rosemary leaves
4 tablespoons sugar
1/2 cup balsamic vinegar
1/2 cup dark unsulphured molasses
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.
 
 
We hope to see you all out at the stops this week and at our annual Hootenanny too! It's this coming weekend, Saturday, October 1st and will include lots of music and food and all manner of fall activities. Tickets can be purchased at any City Fresh Stop, or call Nick Swetye at 330-221-4027.

Did you know that City Fresh allows ordering each week? 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 - send all your buddies who've somehow neglected to eat all the local favorites this season! Tell them to get in on the best shares in Northeast Ohio!

Peace and veggies,

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

Single
Broccoli
Onion
Pie Pumpkin
Kale
Green Beans
Butternut Squash
Heirloom Tomato
Apples

Family
Broccoli
Slicing Tomato
Onion
Potatoes
Kale
Acorn Squash
Bok Choy
Carrots
Beans
Garlic
Butternut Squash
Cilantro
German Giant Radishes
Beets
Apples

*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.
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City Fresh · PO Box 357 · Oberlin, OH 44074 · USA