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Eating Seasonally for the Everyday Witch or Wizard


Local Foods connect us to the magic of yearly transitions

The days are slowly and steadily getting shorter. Kids are back in school. Vacations are over. Though the heat continues for a blessed bit, the bounty of our shares shifts. This is the spell of local eating: each week, new veggies come in as old ones go out. Thankfully, you needn't be a witch or wizard in the kitchen to transfigure the new fare into scrumptious meals. Simple charms can be applied to each of the as yet unseen items to transform them into familiar favorites.

This week we've got the first of the sweet potatoes and the first hints of our annual winter squash extravaganza. Concord grapes are making their usual brief cameo on the family shares this week, and the hot and dry has subsided enough to let lettuce onto the single share, perfect for prioritizing mason jar salad lunches over food trucks and getting a good start to the new school year.
Skillet Sweet Potatoes and Beans
Courtesy Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe

2 tablespoons olive oil
2 sweet potatoes, peeled and cut in 1/2-inch cubes
9 ounces green beans, cut diagonally in 1-inch pieces
1 tablespoon honey
 tablespoon whole-seed mustard

1. In a nonstick skillet, heat the olive oil over medium-high heat. Cook the sweet potatoes, stirring occasionally, until they turn tender-crisp about 10 minutes.

2. Add the green beans; cook for 2 minutes. Add 1/4 cup water; cover and cook until the potatoes are fork-tender, about 2 minutes. Toss with the honey and mustard.

Roasted Squash with Potatoes and Garlic
Courtesy Bounty from the Box: The CSA Farm Cookbook 

4 cloves garlic, peeled and crushed
3 tablespoons olive oil
1 large sprig rosemary, finely chopped, plus 1 more for garnish
2 tablespoons balsamic vinegar
1 unpeeled acorn squash (1 to 1-1/2 pounds), washed, halved, seeded, and cut into 12 equal pieces
4 to 5 medium potatoes (about 2 pounds), unpeeled, washed, and quartered

Preheat the oven to 425

Combine the garlic, olive oil, chopped rosemary, and vinegar in a large bowl. Add the squash and potato pieces and toss well to coat; season to taste with salt and pepper.

Arrange the squash and potatoes in a single layer in a large, shallow baking pan (use two pans if necessary). Drizzle with the garlic-oil mixture, and add salt and pepper to taste. Top with the second rosemary sprig.

Bake for 35 minutes, switching the pans halfway through the cooking time for even baking. After the vegetables have browned on one side, turn them over, lower the heat to 350
°F, and then bake for 20 minutes more, or until the squash and potatoes are easily pierced with a fork.

Concord Grape and Rosemary Focaccia

Courtesy Kitchen Heals Soul
  • 454 g (1 pound) homemade pizza dough
  • 200-300 g Concord grapes
  • 25 g olive oil
  • 2 tbsp granulated sugar
  • 2 branches rosemary
  • 2 tsp turbinado sugar
  1. Spread/roll the pizza dough until it's about ½ inch thick then transfer to a parchment lined baking sheet. Cover and let rise 10 minutes.
  2. Drizzle the olive oil over top and massage it into the dough, tucking a little of the oil under the edges of the dough too.
  3. Let the dough rest 10 minutes. Meanwhile preheat the oven to 400ºF.
  4. Sprinkle the granulated sugar over the oiled focaccia dough and scatter the grapes over top and then the leaves of rosemary (discard stems). Top with turbinado.
  5. Bake for a good 30 minutes, until it is a nice golden brown color. Let cool slightly before slicing and serving.
What magic will you be working this autumn? Don't forget to show us! We really hope you enjoy the shares this week!

Still waiting to join us this 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 the magical creatures you know!

Peace and veggies,

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

Sweet Potatoes
Cherry Tomatoes
Heirloom Tomato
Bell Pepper

Heart of Gold Squash
Butternut Squash
Sweet Potatoes
Sweet Banana Pepper
Slicer Tomato
Heirloom Tomato
Cherry Tomatoes

*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.