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Veggies that Warm Your Heart and Hearth


Filling your bellies with hearty local nutrition

It's already week 18, but the weather is holding strong, so we thought we might extend the season for two additional weeks at select stops. That means you'll be able to get all the things you need to fill up your crisper drawers and root cellars all the way into November! We'll also have our regular holiday shares in November and December, just before Thanksgiving and Christmas, respectively. Order online now!

In the meantime, we've got the things you need to make hot delicious soups to enjoy during these cooler autumn evenings.

Lentil and Collard Green Soup
Courtesy All Recipes
  •     1 tablespoon olive oil
  •     1 large onion, chopped
  •     1 tablespoon salt
  •     1 cup dry red lentils, rinsed and drained
  •     6 cups water
  •     2 tablespoons olive oil
  •     1 bunch collard greens - rinsed, stemmed and thinly sliced
  •     1 tablespoon ground cumin
  •     1 teaspoon ground cinnamon
  •     2 tablespoons minced garlic
  •     1/3 cup lemon juice
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Carrot and Potato Soup

2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
5 cups chicken broth
3 cups diced carrots
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

Saute onions & garlic in olive oil until tender.

Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.

Simmer, uncovered, until vegetables are tender, about 20-25 minutes .

Discard bay leaf and puree soup.

Season with salt & pepper.


Bok Choy and Chicken Soup
Courtesy Martha Stewart Living 
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 stalks celery, thinly sliced (about 1/2 cup)
  • 4 scallions, thinly sliced, white and light-green parts separated
  • 2 cloves garlic, thinly sliced
  • 1 1-inch piece ginger, peeled and julienned
  • 1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
  • 1 pound boneless skinless chicken-breast halves
  • 2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
  • 3/4 teaspoon fish sauce
  • Coarse salt
  • Lime wedges, for serving
Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.

Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

This week's shares are just what the weather ordered! We hope that you enjoy them and to see you for the extended season and at the holiday shares.
Remember - City Fresh is the only week-to-week CSA, granting you plenty of time to get in on these remaining and extra weeks! 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 so you can walk right up and buy what we've got, or bring a friend to check it out!

Peace and veggies,

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

Potatoes, 2 lb.
Collard Greens
Garlic, Head
Green Beans, 1 lb
Bell Pepper

Egg Plant
Butternut Squash
Acorn Squash
Spaghetti Squash
Broccoli, Head
Bok Choy
Lettuce, Head
Radishes, bunch
Green Beans, 1 lb
Banana Pepper
Jalapeno Pepper

*Share Contents subject to vary stop-to-stop, due to availability
At City Fresh, we're working to build the infrastructure necessary for a just food system. 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