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Revolutionary Veggies

 

City Fresh shares feeding family and community alike


Week 4 starts off with a bang! Surely all your weekend cook-outs included grilling zucchini and massaging kale salads, or maybe you added some ultra fresh onion to homemade black bean burgers and layered them with spinach and aioli on a pretzel bun. However you celebrated, I hope you included our fresh fare to stun at your block parties while supporting local farmers! Now again, we refill our crisper drawers for another exciting week of building community and ensuring sustainable agriculture, one vegetable at a time.

July turns the corner into the heart of the growing season with peppers, carrots, and potatoes coming in this week. With the early carrots, come the tops, so give this carrot soup with carrot top pesto a try!


Velvety Carrot Soup with Carrot Top Pesto
 
3 1/2 tablespoons extra-virgin olive oil, divided
1 onion, chopped
3/4 teaspoon kosher salt, divided
1 1/4 pounds carrots with tops on
4 cups reduced-sodium chicken broth
1 garlic clove
1 tablespoon chopped toasted walnuts
 

1. Heat 1 tbsp. oil in a medium pot over medium heat. Add onion and 1/2 tsp. salt and cook until softened, stirring occasionally, about 8 minutes.

2. Remove carrot tops from carrots, chop roughly, and set aside. Roughly chop carrots and add to pot. Stir in broth and bring to a boil. Reduce to a simmer, cover (leave lid slightly ajar), and cook until carrots are very tender, about 20 minutes.

3. Meanwhile, mince garlic in a food processor, scraping down sides of bowl as needed. Add 1 cup carrot tops, the walnuts, remaining 2 1/2 tbsp. oil, and remaining 1/4 tsp. salt and whirl until blended.

4. Purée carrot-broth mixture in a blender, working in batches, until very smooth, about 1 minute per batch. Ladle into bowls and swirl in carrot top pesto.

We're getting deep into Zucchini season, so it's time to find ways to eat all your summer squashes for any and every meal of the day in a million-and-one ways. For breakfast, consider squash rounds with butter, salt, and pepper. Pair with quesadillas with Colby jack, avocado, and egg, greens and onions, and Asiago bread.

Squash rounds go well with dinner and lunch too. They can be topped with spaghetti sauce, mozzarella, and fresh basil and baked in the oven like little pizzas too. They can be chopped and sautéed with any other veggies topped with seasonings of your choice, or included in a savory sauce. Summer squash are delightfully versatile. For more ideas, click here


We can't wait to see you out at the stops, smiling and ecstatic at your vegetable pick-up (because who isn't ecstatic about fresh, local, sustainably grown produce?). Our volunteers will be out there with bells on, prepared to swap recipe ideas and answer your questions. Have a great week! Happy vegetabling!

Peace and veggies,

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

Single
Cucumber
Onion
Yellow Squash
Potatoes
Zucchini
Carrots
Lettuce
Basil
Sweet Banana Peppers
Raspberries

Family
Cabbage
Cucumber
Onion
Yellow Squash
Potatoes
Carrots
Lettuce
Banana Peppers
Kale
Green Beans
Pickling Cucumbers
Raspberries

*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!
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