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2 Great Reasons to Eat Local Fruits and Veggies!

Among the many benefits to consuming local, fresh produce, two are usually at the top of the list, no matter the source. Why? Probably because these two advantages would be the hardest to refute. Have you guessed them yet? -- Flavor and Nutrition!

  • Flavor – maybe a subjective feature, but not without powerful supporting facts. Sugars and volatile compounds are responsible for the characteristic flavors in fresh fruits and vegetables. These natural sugars in some produce items (sweet corn, peas) will start turning into tasteless starch right after harvest. Oppositely, some greens (kale, collards) will convert stored starch into soluble sugars when temperatures reach the frost point. Lastly, some volatile flavors in fruits and vegetables will evaporate in long storage. Therefore, consuming fresh produce right after being harvested at its peak ripening point will deliver the tastiest experience.
     
  • Nutrition – Local produce is picked when it reaches its highest nutrient level, while distant produce is harvested well before that point, so it won’t spoil before making it to its final destination. This means, the nutritional value of distant produce (that was never at its peak to begin with) will decline dramatically before reaching your table.

City Fresh brings you the most flavorful and nutrient-packed fresh fruits and vegetables from June trough October (and beyond) in Northeast Ohio. Seize the local produce season!

More about City Fresh

What's in your share this week?


Apples and Sweet Potatoes will be part of your City Fresh shares in week 14th. Embrace the change of seasons with your best recipes!
Single Share
  • Garlic
  • Lettuce
  • Onion
  • Bell Peppers
  • Acorn Squash
  • Spaghetti Squash
  • Sweet Potatoes
  • Heirloom Tomato
  • Apples

*Share contents subject to vary from stop to stop.
Family Share
  • Beets
  • Corn
  • Japanese Eggplant
  • Garlic
  • Lettuce
  • Onion
  • Bell Peppers
  • Spaghetti Squash
  • White Acorn Squash
  • Sweet Potatoes
  • Cherry Tomatoes
  • Slicer Tomato
  • Apples
What's in season?

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Stick a Seasonal Chart to your fridge

Would you like to know what's likely to be in your share next week?
Download this or a similar chart of seasonal produce in Northeast Ohio and place it on a visible place such as your fridge door or your kitchen bulletin board.
This way, you will have a good idea of what's in season before you go grocery shopping and/or order your City Fresh share.

Sweet Potato and Acorn Squash Soup
Inspired by thehealthyfoodie.com

Ingredients:
  • Sweet Potatoes -- 2 cups, steamed 
  • Acorn Squash -- 1, roasted 
  • Onion -- 1, diced
  • Garlic -- 1 clove, crushed
  • Herbs -- ½ tsp, salted 
  • Stock -- 3 cups, chicken or vegetable
  • Sour Cream* -- ½ cup 
  • Spices -- 1 pinch (nutmeg, ginger, clove, pepper)
  • Cinnamon -- 1 pinch
* Reserve some for garnish.
Directions:

Peel, dice, and steam sweet potatoes for about 7 minutes.
Cut acorn squash in half, remove seeds, and roast flesh side down in oven at 375 F for about 40 minutes, or until tender.
Brown onion and garlic in saucepan. Add cooked potatoes and squash and cook for 2-3 minutes. Add salted herbs, 4 spice, cinnamon, and stock. Bring to a boil then simmer for 5 minutes.
Purée soup in food processor. Return to saucepan and add sour cream. Stir to combine.
Serve and garnish with sour cream, parsley, and pecans.
Pink Lasagna
Inspired by cooking.nytimes.com

Ingredients:
  • Beets -- 3 large or 6 medium
  • Lasagna Noodles -- ½ lb, no-boil
  • Onion -- 3 tbsp, minced
  • Flour -- 3 tbsp, sifted
  • Milk -- 3 cups 
  • Parmesan Cheese -- 1 cup, grated
  • Olive Oil -- 3 tbsp
  • Nutmeg -  pinch
  • Parsley* -- ¼ cup, finely chopped, fresh
  • Salt & Pepper to taste
* You may add any other fresh herbs such as tarragon or chives.
** Substitute bechamel with Creamy Caulisauce for a tasty vegan dish.
Directions

Preheat oven to 425 F. Scrub beets and place in baking dish with 1/4-inch water. Cover tightly and roast 45 minutes or until tender. Allow to cool and slip off the skins. Slice crosswise into 1/4-in-thick rounds and set aside.
Make béchamel** and stir in the chopped herbs and 1/4 cup of the Parmesan.
Preheat oven to 350 F. Oil baking dish. Spread spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the béchamel over the noodles. Top with a layer of beets and sprinkle with Parmesan. Repeat layers, ending with lasagna noodles topped with béchamel and Parmesan.
Cover dish tightly with foil and bake 40 minutes, until noodles are tender and mixture is bubbling. Uncover and bake for a few minutes, until top begins to brown.
Remove from heat and allow to sit for 5 minutes before serving. 
Spiced Spaghetti Squash Cake
Inspired by pccmarkets.com

Ingredients:
  • Spaghetti Squash* -- 1 halved lengthwise, seeds removed
  • Flour -- 1 cup, all-purpose
  • Baking Soda -- 1 tsp 
  • Fve-spice Powder -- 2 tsp 
  • Salt -- 1/4 tsp
  • Eggs -- 2
  • Brown Sugar -- 1 cup
  • Greek Yogurt -- 1/3 cup, plain
  • Vegetable Oil -- 1/4 cup
  • Cream Cheese -- 4 cups, room temperature
  • Butter -- 1/4 cup, unsalted, room temperature
  • Powdered Sugar -- 1/4 cup
* This cake will taste similar to carrot taste with half the effort.
Directions:

Preheat oven to 400 F. Line baking sheet with parchment paper.
Bake squash, cut side-down, on prepared baking sheet until fork tender,  Pull flesh from squash with a fork. Squeeze out excess liquid and set aside 2 cups.
Reduce heat to 350 F. Grease 8-in round cake pan and line with parchment paper.
Whisk together flour, baking soda, five-spice powder and salt in bowl. In a separate bowl, mix together eggs, sugar, yogurt and oil. Stir together flour and egg mixture. Fold in squash.
Pour batter into prepared pan. Bake for about 45 minutes (test with toothpick). Cool for 10 minutes in pan, then transfer to wire rack to cool completely.
To prepare frosting, beat together cream cheese, butter, sugar and milk until smooth. Spread over cooled cake.
Previous issues here

Seasonal, Bonus and Holiday Shares await!

You may still order your Single or Family Share for up to 6 weeks until late October, plus additional shares in November and December. Check our schedule, send us an email, or stop this Thursday by our Lakewood Fresh Stop from 5:30 to 8 pm to get all the information in person.

Join City Fresh!

Tomato Sauce Packs still available!

Order a pack of roma tomatoes (half bushel), onions, garlic, bell peppers and basil for only $25 today and City Fresh will deliver it to your nearest Fresh Stop! 

Order a Tomato Pack!
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