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Happy Veggie Days Continue


Keepin' them comin' at you with another week of all the veggies fit to stuff in your mouth

It's Week 11 of our 20 week season and we've got just what you need to continue all your healthy, fresh, local goodness in the kitchen. Because Sunday, Monday, Happy Veggie Days! Tuesday, Wednesday Happy Veggie Days! You get the idea! All the days - we've got a meal plan for you and it involves one main function - take whatever veggies you have, add some sort of protein (or don't), cook 'em up, and cram them in a tortilla. Whether a corn or flour tortilla, whether hard or soft - it doesn't matter! Everything is better with fresh tomato and cilantro sprinkled on top!

Tacos are the solution because tacos are easy. Tacos can be quick. Tacos are endlessly variable. You can cook tacos in a toaster oven if need be. You can cook tacos over a grill. So you don't even need a kitchen to cook tacos, really. Tacos can be made with breakfast items. Tacos can be made for lunch or dinner or dessert. And you can absolutely shred those tacos. You will sit at the table for meals and hear nothing but crunching and the slurping of salsa and sour cream off fingertips as the whole family shoves taco after taco into their shining, happy faces.


Eggplant Tacos
Courtesy All Recipes

1/4 cup olive oil, divided
1 small onion, chopped
2 tablespoons lemon juice
2 cloves fresh garlic, minced
1/4 jalapeno pepper, minced
1 eggplant, cut into cubes
2 tablespoons ground cumin
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 teaspoon ground black pepper
1/2 teaspoon seasoned salt
4 taco shells

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.

Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.


Delicata Squash Tacos
Courtesy Naturally Ella

1 small delicata squash
1 tablespoon olive oil
1 tablespoon adobo seasoning

Black Beans
1 cup black beans with liquid
1 tablespoon lemon juice
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon Salt

Everything Else
4 to 6 tortillas, warmed
1 ounce crumbled goat cheese
minced cilantro
minced red onion
lime juice- for serving


Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.

While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.

Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.


Breakfast Tacos

Banana Pepper
Fresh Tomato

Fresh Ground Black Pepper

auté diced onion in a bit of olive oil until translucent. Add diced zucchini and banana pepper, cook until tender, but not soft, 1-2 minutes. Whisk eggs in a bowl, then pour over vegetable mix in pan, stir until preferred consistency is reached (or do scrambled eggs separately, the proper way). Salt and pepper to taste.

Place ingredients in warmed tortilla. Top with fresh tomato, cilantro.



Potato and Zucchini Tacos with Vegan Mole Sauce

Mole Sauce
Courtesy Avocado a Day Nutrition

3 poblano chiles
1 jalapeno
3 dried chipotle chiles
2 dried New Mexico chiles or ancho chiles
3 tablespoons raisins
2 tablespoons sunflower oil, avocado oil, or other neutral flavored oil
1 onion, chopped
4 cloves garlic, minced
1 cup tomatoes, chopped
½ teaspoon dried oregano
½ teaspoon cumin
¼ teaspoon dried thyme
3 tablespoons peanuts
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 cinnamon stick (or add a pinch of cinnamon with the other spices)
2 tablespoons cocoa powder
2 tablespoons masa or cornmeal
2 teaspoons sugar

Set the oven to broil. Place the poblanos and jalapenos on a large baking sheet and broil for 3 minutes per side until skin is blackened. Place in a bowl and top with plastic wrap or a plate to trap steam. When peppers are cool enough to handle, remove and discard charred skin, stem, seeds and chop remaining flesh.

Warm about 2 cups of water in a pot or glass measuring cup until almost boiling. Add dried chiles and raisins and let sit to soften while you prepare the other ingredients. Once softened, remove the chiles from the water, reserving the remaining chile 'broth', then stem, seed and chop.

Heat oil in a medium pot. Add onion and garlic, saute 5 minutes until tender. Add tomatoes and cook until tomatoes are softened, another 5 minutes. Season with salt and pepper. Add oregano, cumin and thyme and saute 1 minute until fragrant.

Add peanuts, pumpkin seeds, sesame seeds and cinnamon stick. Saute another couple of minutes. Add reserved chili 'broth' plus enough water to make 2½ cups, chopped poblanos and jalapeno, chopped dried chiles, raisins and cocoa powder. Simmer 10 minutes. Using an immersion blender, blend sauce until smooth. Stir in masa/cornmeal and sugar. Season with salt and pepper.

Roasted Vegetables:

Cut potatoes, zucchini, and onion into similar sized pieces. Douse in olive oil and sea salt, and roast at 400 degrees for ~45min. Layer on warmed corn tortillas and top with mole sauce and desired toppings. Red cabbage works nicely, as does avocado.


Black Bean and Rice Tacos with Whatever Veggies are Left in Your Fridge

1 can black beans (or cooked black beans)
1/2 cup rice, prepared
Whatever veggies are left in your fridge
Olive oil
1 tsp cumin seeds
Ground chipotle pepper

Heat 1 Tbsp olive oil on medium in skillet. Add whole cumin seeds and allow to cook until they begin to pop. Add onion and cook until translucent. Add garlic, stirring constantly. Saute diced or sliced summer squash, banana pepper, tomatoes, potatoes, corn - seriously, whatever you have - until nearly softened. Stir in prepared black beans to heat. Season with salt and chipotle to taste.

Layer veggie mix and rice on warmed tortillas with hot sauce, guacamole, sour cream, pepper jack cheese, fresh pico de gallo, lime juice, or whatever you desire! Enjoy!

Who knew there were so many ways to make tacos, amIright? Enjoy the shares this week!

Did you forget that City Fresh was a thing? Order online now! There's still time today to order for this week's Thursday and Saturday stops! If you call, we may even be able to work something out sooner. Coventry and Oberlin almost always have extra shares - send your friends, neighbors, and coworkers over to join in the fun! Send your primary care providers! Tell your customer service agents! Everyone deserves every day to be Taco Tuesday!

Peace and veggies,

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

Delicata Squash
Green Beans
Heirloom Tomato

Delicata Squash
Banana Pepper
Bell Pepper
Sun Gold Cherry Tomatoes
Heirloom Tomato
Slicer Tomato

*Share Contents subject to vary stop-to-stop, due to availability
At City Fresh, we're trying to solve all the world's problems with local agriculture. We believe that food - eating, growing, sharing it - is the key to outsmarting the terrors of economic injustice and climate change. 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. Be like, "Lemme get you hooked on local agriculture, kid!"

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. Shoot me an email if you're interested in joining the team of Food Justice Warriors, ever at the ready with their squash and onions! We're also just as thrilled with contributions of your hard-earned lettuce.

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.
Canning packs include roma tomatoes, onion, garlic, bell pepper, and basil.
Pepper Packs can be sweet or hot for jam, roasting, or pickling.
Peaches are half bushels - about 20 lbs.