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City Fresh: food and food justice.
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Farm to Family

 

Greetings to the Season, vegetal nobility!


The day has at last arrived: our growing season has begun. We've been hard at work behind the scenes, planting and composting, organizing and ordering, all in preparation for you: your family, your pots and pans and dinner dishes. We're all anxious for those quarts of fresh strawberries and lengths of rhubarb, for garlic scape pesto, and bok choy stir fry. Starting today, they are here.

Do you remember what a garlic scape is? Or what it was about last year's pesto recipe that worked so well? Garlic scapes are the shoot of the garlic plant which later flowers. Farmers must remove this to make sure the bulb buried below gets nice and fat for July's harvest and to store over winter. Specialty shops will charge a pretty penny for them, rare as they are. Emily, one of our volunteers & Food Justice Warriors, wears them on her head, before chopping them to use in place of garlic or pulverizing them with Parmesan, walnuts, and mint for pesto. She's quite fond of fellow Food Justice Warrior Toni's pesto recipe:

Garlic Scape Mint Pesto (vegan and not)

1 bunch garlic scapes
~12 mint leaves (or to taste)
handful of walnuts (or nuts of your choice)
1 tablespoon nutritional yeast or a bit more Parmesan cheese, in which case decrease salt.
1/2 teaspoon sea salt
olive oil/water to blend

Mix all ingredients in a food processor... (use water to start then finish with oil for a “lighter” pesto, or use all oil for a “richer” more unctuous pesto).


Also on the docket are strawberries and rhubarb, which are most commonly seen as perfect ingredients for pie. Which is true. But you can take that exact same concept and put it with anything - any kind of biscuit or slightly sweetened cake or bread: shortcake, tart crust, crumble, whatever - or ice cream or yogurt or salad or to flavor meats even.

Chop your strawberries, chop your rhubarb, then add something with a bit of acid in it - wine or citrus (orange or lemon peel, or a bit of orange juice). Add sugar to taste and any other seasoning that appeals to you - cinnamon or ginger or mint. A pinch of salt. Cook this in a pot for a compote (with enough juice to prevent burning), roast it on parchment in a pan in the oven, pour it with balsamic vinegar and more salt and cracked pepper over pork tenderloin or roast or chops, or pour a rough mix (and add tapioca powder or corn starch to thicken the juices) between crusts to bake.

I'm thinking that I'll be enjoying strawberry rhubarb compote over french toast one morning this next week. Or maybe I'll do the pork and serve it with braised bok choy with balsamic and soy sauce. Writing is making me hungry... I wonder if I can get two family shares...

We're so excited to see you all back and can't wait to dive headlong into the vegetable onslaught with you, to debate the best ways to use eggplant, or whether carrots are tastier cooked or raw. We've been considering our favorite recipes, clearing out our freezers, and are ready - tote bags in hand - to see what this summer will yield. Join us on this week's culinary adventure!

In the shares...
Single
Strawberries, Quart 
Romaine Lettuce, Head
Beets, Bunch                                      
Kale, Bunch
Garlic Scapes
Whole Wheat Flour or Cornmeal
Bok Choy, Head
 
Family
Strawberries, Quart
Maple Syrup, 8 oz
Bok Choy, Head
Rhubarb, Bunch
Romaine Lettuce, Head
Beets, Bunch
Whole Wheat Flour or Cornmeal
Kale, Bunch
Garlic Scapes
Cucumber Pickles

Peace and veggies,

Anna Kiss Mauser-Martinez
Director
City Fresh
annakiss@cityfresh.org
216.469.0904
Refer a Friend Contest!

Help City Fresh grow! As a non-profit organization, it is our shareholders, volunteers, and donors who keep us going. Have your friends mention your name when signing up as new shareholders. The top three shareholders with the most referrals at the end of the season will win one of three paintings. Look for the paintings as they tour the Fresh Stops this summer!
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