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Veggies to Fuel You


Into the heart of summer with fresh local veggies to keep you going!

Our ascent into Summertime is gaining momentum in Week 3. The heat is on, making magic out in the fields, turning small things into big things, flowers into fruit. In the case of broccoli, it's the flowers we love. This cool weather treat from the Brassica family retains the most nutrition when steamed, but develops a delicious nutty caramelized taste when roasted. One way to achieve this is to turn the oven all the way up and blast that broccoli into the flavor cosmos!

Blasted Broccoli
from Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe

4 cups broccoli florets
2 Tbsp olive oil
1 tsp sea salt, or to taste
1 Tbsp balsamic vinegar

1. Preheat the oven to 500° F. Rinse the broccoli florets and let them drain in a large strainer or colander.
2. Put the florets in a bowl with the olive oil and toss to coat. Sprinkle with the sea salt and toss again. Spread the seasoned broccoli in a single layer on a baking sheet and pop it in the preheated oven. Bake until the edges of the florets are browned and crisp, about 4 minutes.
3. Put the cooked florets back into the bowl and toss with balsamic vinegar to coat. Taste and add, more salt if desired. Serve hot.

Beets are back and there's more of both summer squash and onions. Beets are best roasted, both for taste, texture, and nutritionally. They are high in folate, low-calorie, and a good source of dietary fiber. Try a summer squash (or zucchini) salad with wilted beet greens, thinly sliced onion, and roasted beet slices.

Summer Squash Salad with Beets

Peel and slice beets to 1/4". Thinly coat with olive oil, sprinkle with sea salt and arrange on a baking sheet to roast at 350° for 20 minutes or so. Flip and allow the bottoms to brown, 10 minutes or so. Remove when tender.

Soften a thinly-sliced and halved onion in a pan of olive oil on medium heat, then add washed and chopped beet greens. Sprinkle with salt and pepper. Remove when lightly wilted.

Cut a summer squash or zucchini into thin ribbons, toss in a bowl with hot beet greens and let rest five minutes. Sprinkle with a dressing of olive oil and balsamic vinegar, and salt and pepper to taste. Serve topped with beet slices and goat cheese (optional).

Similarly, I like to wilt greens (be they radish greens, Swiss chard, or beet greens), sauté them, adding some thinly sliced summer squash and radish,  then top with a poached egg. It's a healthy weekend breakfast or lunch - full of iron, calcium, fiber and crowned with a load of protein! Plus, it's delicious and all that.

Hope you're feeling super excited about all the fresh veggies we've got for you this week! We certainly are! 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...

Yellow Squash
Pickling Cucumbers
Garlic Scapes
Dill, Bunch
Raspberries OR Cherries

Yellow Squash
Sugar Snap Peas
Pickling Cucumbers
Garlic Scapes
Dill, Bunch
Raspberries OR Cherries

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!

Join the Veggie Crew!

Become a Food Justice Warrior by talking to any volunteer at any stop. Just say "I want to help!" and they'll be able to assist you!