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Believe it, Veggie Champions!


It's another exciting week of fulfilling your veggie dreams!

City Fresh shareholders are united together to build community, create economic equality, and stave off the effects of global warming by supporting local agriculture! Together we can do it!

It's the very last moments to join our Indiegogo Campaign, so please take a look at the video below and share with all your networks - help City Fresh thrive!

As we approach July, we're just beginning to shrug off the after-effects of that last late snowfall, but we're seeing new delicious veggies in this second week nonetheless: broccoli is coming on and kohlrabi, that thing most resembling some strange orb from outer space. But fear not! I've got the tricks to help you out! Kohlrabi can be eaten raw, or cooked (sautéed or chopped and stuck in a stew!). It can last a bit in your crisper, so if you're not ready for it just yet, you let it sit. My plan is to save it for my 4th of July picnic, when I'll make a slaw out of it.

Kohlrabi Slaw

1 or 2 kohlrabi
red cabbage
olive oil
apple cider vinegar
maple syrup
lime juice

Peel and grate kohlrabi, carrots, and cabbage and stir together in a bowl. Drizzle with olive oil and stir to lightly coat. Mix in approximately 1 Tbsp. apple cider vinegar, 1 tsp. maple syrup, and 1 tsp. lime juice. Chop & stir in cilantro. Adjust these to taste. Salt to taste.

Also in your share are sugar snap peas which will surely last about as long as your strawberries - they make a great snack for the way home from picking up your shares! Kids love 'em. They're sweet and crispy and best eaten raw. Toss them in a salad with your radishes or massaged kale! Yum!

Oh joy, Bok choy! It's bok choy for everyone this week! Try it in a lo mein...

Basic Lo Mein
from Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe

Meat or tofu and marinade
8 ounces beef, pork, or boneless, skinless chicken sliced into thin strips (or use 8 ounces extra-firm tofu, cubed)
1 piece fresh ginger (1/2 inch long), peeled and minced
1 clove garlic, minced
1 Tbsp soy sauce
1/2 Tbsp oyster sauce
1/2 Tbsp Chinese rice wine or dry sherry
1/2 tsp dark sesame oil
2 tsp cornstarch

Noodles and Vegetables
12 oz fresh Chinese egg noodles
2 Tbsp peanut oil, divided
1/2 med. onion, halved and cut into slivers, or 1 leek, white and tender green parts only, thinly sliced
1 c. chopped or julienned firm vegetables (asparagus, broccoli, baby corn, green beans, snow peas, or sugar snap peas, alone or in combination, corn kernels, or shelled peas
1/3 c. plus 1 Tbsp stock
1 small carrot, cut into matchsticks
2 Tbsp soy sauce, divided
2 c thinly sliced greens, such as bok choy, broccoli raab, cabbage, chard, escarole, or kale, alone or in any combination
3 Tbsp oyster sauce
1/2 c mung bean sprouts
  1. To marinate the meat or tofu, combine it in a bowl with the ginger, garlic, soy sauce, oyster sauce, wine, and sesame oil. Toss to mix well. Sprinkle with the cornstarch and toss to mix. Set in the refrigerator while you prepare the remaining ingredients.
  2. Cook the noodles in plenty of boiling salted water until al dente. Drain well.
  3. Heat a large wok over high heat. Add 1 Tbsp of  the peanut oil (alternatively, put the oil into a large, nonstick saute pan and heat over medium-high heat). Add the meat and marinade; stir-fry until the meat is cooked through (or the tofu is browned), 4 to 8 minutes. Scrape the mixture from the wok into a bowl and keep warm.
  4. Reheat the wok over high heat. Add the remaining 1 Tbsp of oil, reduce the heat slightly, and add the onion. Stir-fry until tender, about 4 minutes. Push the onion to the sides of the wok and add the firm vegetables. Add the stock and stir-fry until the vegetables are slightly tender, about 2 minutes. Add the carrot, another Tbsp of stock, and 1 Tbsp of the soy sauce. Continue to stir-fry until the carrot is almost tender, about 2 minutes. Add the slivered greens and the remaining 1 Tbsp of soy sauce, and stir-fry until all of the vegetables are tender, 3 to 5 minutes.
  5. Add the noodles, meat, oyster sauce, and bean sprouts to the wok. Toss and stir-fry until the ingredients are thoroughly mixed and heated through, 3 to 4 minutes. Taste and add more soy sauce and oyster sauce, if desired. Serve hot.

Hope to see you out there this week! Enjoy this start of summer and be a City Fresh Champion! Did you forget to order? Use our simple online ordering or get a share for a friend or neighbor!

Peace and veggies,

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

Sugar Snap Peas
Bok Choy

Sugar Snap Peas
Bok Choy
Maple Syrup
Mixed Baby Zucchini
Potted Basil Plants

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!
City Fresh: Saving the World One Veggie at A Time
Our IndieGoGo Campaign to help support our low-income share program is in its last days! We are asking help in covering 10% of the food costs of our charitable endeavors to solve the food desert crisis that plagues the Greater Cleveland area. Join the cause and support our efforts here!