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The Hauntingly Delicious in Overtime

 

A Fine How-do-you-do Vegetable Witches and Wizards!


Here we are in Week 21 - overtime cutting into the post-season. The weather is still lovely and the vegetable chutes are still open and flowing. That can only mean one thing this time of year: more squash! Woo-hoo! More squash! That's right, spooky, scary, creepy squash. Squash that will keep well in a cool spot and whose cooking can therefor be delayed. So you don't need more recipes this week. Just let it haunt you well into the winter.

We have pears in the shares again this week, which is not really scary at all, but shockingly exciting because before last week, we'd never had them in my eight year tenure. One of our volunteers makes a poached pear in pinot noir, which I'll never get to try because my family eats the fruit before we can get it out of the car, but the idea is intriguing. I found this recipe online:

Pinot Noir Poached Pears

  1. 3 or 4 firm bosc pears
  2. 1 1/2 cup (360 ml.) pinot noir
  3. 1/2 cup (120 ml.) sugar
  4. 1/2 teaspoon (2.5 ml.) lemon juice
  5. 1 stick of cinnamon
  • In a small saucepan over medium heat, melt the sugar in the pinot noir and bring to a simmer. Add cinnamon stick and lemon juice.
  • Peel pears and add to the simmering wine, lower the flame and rotate the pears every 5 minutes or so to evenly poach and cover the pears with the wine. Poach for 20 minutes or until pears are soft when poked with a toothpick or fork.
  • Remove pears to a bowl and continue simmering the wine for another 20 minutes, reducing the liquid to a syrup-like consistency.
  • Place pears in a shallow plate or bowl and spoon the reduced wine sauce over them and serve.
I bet you can throw some supernatural apples in there too, turn them blood red and eat them with melted brie on top.

Cabbages are back too! And my shareholder buddies are all raving about The World's Best Braised Cabbage as the solution du jour.

World’s Best Braised Cabbage, by Molly Stevens

1 Medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
1 large carrot, cut into 1/4 inch rounds
1/4 cup chicken stock, homemade or store-bought, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
coarse sea salt

1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).

2-Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. Cut into roughly 8 wedges. Arrange the wedges in the baking dish. They may overlap some, but do your best to make a single layer.

3-The Braise: Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper, and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don’t worry if the wedges want to fall apart as you turn them: just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water.

4-The finish: Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with  coarse salt. You can also splash with balsamic vinegar before this final cooking to bring out the sweetness of the cabbage.

Also in the shares - eerie sweet potatoes! Sauté them for breakfast in coconut oil with any veggies you have laying around. Fry an egg and put it on top. Yum yum yum.

This suggested sweet potato recipe also demonstrates how I find my recipes, which is to say they're imparted by friends in casual conversation and really only loosely resemble "recipes." To wit, a conversation on turnips, also in shares this week:



Don't be frightened by this uncertainty, however. Merely think about what sounds good and fire up Google to follow your tastebuds! Experimentation is the name of the game and it's fun not frightening!

Don't forget there's still time to sign up for our Holiday Shares too! These come in Family Share size only to make sure you've got all the supplies you need for your traditional holiday side-dishes: things like potatoes, sweet potatoes, winter squash, Brussels sprouts, and value-added items like apple butter.

Thanks for joining us in this extra week! Shloads of us are all sharing recipes on Instagram and Twitter, so be sure to check us out!

Peace and veggies,

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

Single Share
Pick-a-Squash
Cauliflower
Cabbage
Carrots
Bok Choy
Lettuce
Slicer Tomato
Pears
Apples
 
Family Share
Pie Pumpkin
Acorn Squash
Cauliflower
Carrots
Broccoli
Sweet Potatoes
Bok Choy
Potatoes
Turnip
Jalapeno
Slicer Tomato
Parsley
Pears
Lettuce
Apples



*Share contents subject to change day-to-day and stop-to-stop.
The Very Last Moments to Sweep in and Win our Refer-a-friend Contest

We have two post-season scrimmage pick-ups and two holiday shares for you to convince all of your friends to join City Fresh! As a non-profit organization, it is our shareholders, volunteers, and donors who keep us going. Have your friends mention your name when signing up as new shareholders. The top three shareholders with the most referrals at the end of the season will win one of three paintings, generously donated by local artist (and City Fresh champion!) Debbie Vail.



 




Become a Food Justice Warrior!

Join us in the fight to eradicate food deserts, promote health and nutrition, support sustainable agriculture, and ensure food access and equality! Join the conversation as we move into our planning season! Ask how you can help at your local Fresh Stop or email annakiss@cityfresh.org


 
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