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Week 20 Newsletter

How goes it, Vegetable Connoisseurs?

We’re here! We made it! It’s the end! We completed twenty glorious weeks of produce adventures. From strawberries to apples, garlic scapes to Brussels sprouts, we hung in there, trying and testing, waiting and watching, trying to make sense of it all and fill our bellies with the good stuff. Ya done good, kids! It was a great trip and we'll have lots of memories to share.


We do have the holiday shares remaining, however, so pay attention because they're a little different than regular shares. Holiday shares are:

  • delivered to 3 stops:
    • East: Cleveland Heights at the Coventry Library
      • Tuesday, November 18th 5-7 pm
      • Tuesday, December 16th 5-7 pm
    • West: Lakewood at Garfield Middle School
      • Tuesday, November 18th 5:30-8 pm
      • Tuesday, December 16th 5:30-8 pm
    • Oberlin at George Jones Farm
      • Wednesday, November 19th 5-7 pm
      • Wednesday, December 17th 5-7 pm
  • Family Share size only
    • include lots of things that keep well like winter squash, sweet potatoes, cabbage, onion, garlic, apples, potatoes, radishes, and beets.
    • $28/ $16 limited income
  • available for order at your local fresh stop today or by mail with the order form and payment no later than 10 days prior to pick-up.
Before all those late winter holidays comes Halloween, which is one of my personal favorites. I like to keep all the winter squash I get from my shares to eat later and use in the meantime as autumn decorations. I mix them in with baby gourds from our family's annual pumpkin patch visit into centerpieces or risk their being devoured by squirrels on the front steps with pots of mums and jack-o'-lanterns. This is, of course, a completely frivolous application of a share item and likely entirely unhelpful.



Don't forget that when you do finally get around to roasting or baking or stewing your winter squash that you can pull the seeds out and roast them as well. I get as much of the stringy squashy goo as I can off first, then arrange them evenly on a cookie sheet, sprinkle with sea salt, and roast in the oven at about 350˚ until they seem done. I shake the pan now and then to insure an even distribution of heat. I'm not sure if that's a technical aspect or not.

I'm very excited to see that we have Brussels sprouts on the shares this week, which we often only see on the Holiday Shares. Another beautiful brassica that so many folks seem to mysteriously hate. I think the Brussels sprout is just misunderstood. Perhaps the stronger-than-cabbage-y flavor is what annoys folks. Like a tiny cabbage, the Brussels sprout is cute and adorable and perfectly bite-sized. They're so cute, one should sing to them whilst preparing them.

My very favorite food in the city of Cleveland is the Brussels sprouts at Lolita, which have also appeared on The Food Network's show The Best Thing I Ever Ate, which should tell you something right there. The recipe for Michael Symon's Brussels sprouts is available online, but involves much more preparation than I think they require. I like to do the bare minimum when it comes to cooking because I like to do things besides cook. Thusly, here's what I do:

1) Soak your Brussels sprouts in salt water for awhile. This kills anything lurking and cleans them up nicely. I'm sure it also softens them or does something important for cooking, but I have no idea about that. Alton Brown would know.

2) Depending on size, halve or quarter the Brussel sprouts, trimming any unwanted ends. (This is where you sing to them because they're so cute).

3) Heat a couple of tablespoons of olive oil in a skillet. Toss in the sprouts with some minced garlic (I dunno, a clove or two - this cooking thing isn't exact).  Stir occasionally for even cooking.

4) Season with soy sauce and balsamic vinegar. Toss in chopped and roasted walnuts or almonds for the last few minutes of cooking. How long are these cooking for, you might ask? I'm not really certain. I think it takes about 20 minutes for everything to be slightly browned and the sprouts to be tender, which is the desired consistency. They'll be falling apart too.

5) Voila. Serve.

Bacon goes in there nicely as well and you can also toss in some capers like in the Lolita version, but I'm not sure that it's necessary and I'm not really a huge fan of capers, personally.

These pair nicely with roast meat, if that's your thing.


We really hope you had a great year, eating along with us here at City Fresh. We hope to see you at the Holiday share pick-ups and if not, then next spring, when we gear up for another summer culinary adventure. We'll be needing help with our stops, if you have the time to volunteer. Our volunteers are the backbone of City Fresh and without them, we'd be hard pressed to get the food from the farms into your waiting bellies. If you're interested, or want to help make City Fresh happen in your neighborhood, stay in touch! Email or call us. We'd love to hear from you.

Check out what other goodies we've got for you this week, subject, as always, to change day-to-day, stop-to-stop.

Single Share
Pie Pumpkin
Acorn Squash
Brussels Sprouts
Carrots
Sweet Potatoes
Broccoli
Apples x2
Lettuce

Family Share
Pie Pumpkin
Acorn Squash
Red Cabbage
Brussels Sprouts
Carrots
Cauliflower
Sweet Potatoes
Broccoli
Garlic
Apples x 4
Chard
Herb
Lettuce

Peace and veggies,

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

Holiday Shares are coming! Order at your local Fresh Stop or download an order form to order by mail.

Family Shares only:
$28
$16 Limited Income price

Tuesday, November 18th &
Tuesday, December 16th:
  • Coventry Library 5-7 pm
  • Garfield Middle School (Lakewood) 5:30-8 pm

Wednesday, November 19th & Wednesday, December 17th:
  • George Jones Farm (Oberlin) 5-7 pm
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