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City Fresh: fighting for Food and Justice. Order Today! TELL ALL YOUR FRIENDS!
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Our Weekly Riot of Vegetables!

 

Hola Veggie Comrades!

 
The produce posse is marching into Week 11 of the season. We're over the hill with our shares, when things are richest, most colorful, vibrant, and amenable to the whims of invention. This means that chopping your share items all together, seasoning, and cooking them - whether by roasting, grilling, sautéing, or stirring in a soup - will result with largely complimentary flavors. You could almost do a roulette of vegetable combinations and being the house, you'll nearly always win.

The abundance of eggplant, zucchini, peppers, and tomatoes means that now is the time of year when our Food Justice Warriors all start making City Fresh Ratatouille. (Photo courtesy City Fresh shareholder, Christina)

City Fresh Ratatouille

Olive oil
1 Onion, sliced
4 Cloves of garlic sliced
1 Green zucchini, cubed
1 Yellow squash, cubed
1 Eggplant, cubed
2 Peppers (bell or hot or a combination), chopped
3-4 Tomatoes, peeled and chopped
thyme
basil
oregano
lavender (just a bit for the taste of Provence)
pepper
salt
2 TBSP butter (optional)
breadcrumbs (optional)
grated Parmesan cheese (optional)

Heat the oven to 350°.
Heat the olive oil in a large skillet. Put in the onions and the garlic. Saute until the onions become clear. Add in the zucs (both colors) and the eggplant, cook until the veggies become soft and start to caramelize on the bottom. Don't stir too much. Add in the tomatoes and the spices of your choice. Turn off the heat. Dump the whole thing in an over safe dish. Melt the butter in a small saute pan. Add enough breadcrumbs to absorb the butter. Toast the bread crumbs until golden brown. Sprinkle over the veggies in the dish. Sprinkle with some Parmesan cheese. Bake for about 20 to 30 minutes until the cheese is browned and toasty and the juice is bubbling on the sides. Serve in bowls with crusty French bread.

Another sure-fire cheesy way to deal with lots of veggies at once is to make pizza. Using my good friend Federica's recipes-which-are-not-really-recipes, we made both the sauce and the dough from scratch at home for a slow Sunday meal. First, we made the dough.

I called Federica for instructions and was greeted with lots of talk of "I don't know" or "I'm not sure what I do" and metric units of kitchen measurement (since she's from Rome), but eventually we worked out this approximate set of guidelines.

Start with 2 cups warm water in a bowl. Add a teaspoon of dry activated yeast and a half a handful (or less) of salt. Mix with a fork and let sit for a few minutes (let's say five). Begin to add your flour. You can use bread flour, but I used unbleached all purpose flour. First I added 2 cups and began mixing with a wooden spoon. Then I added 2 more cups and continued with the spoon. By the 5th cup, I had to start in with my hands. Finally, a 6th cup of flour. The dough should be really sticky. Don't knead it until it begins to harden - keep it soft. Just get everything mixed in nicely. Sprinkle the outside of your ball with flour, or line your bowl with a bit of olive oil, cover with plastic wrap, and keep in a warm place for at least 3 hours. Then you can split it into pieces to make pies. If cooking on a pan, coat the pan in butter or oil before spreading your dough around.

While your dough rises, you can make the sauce. Chop as many tomatoes as you want - several cups worth - at least five cups, let's say (see? not really a recipe). Pour a teaspoon or so of olive oil into a pot and heat on medium-low heat. Add a few cloves of crushed garlic (at least 2). If using peppers or onions, you can add those now too. Then add your washed and chopped tomatoes (skins and seeds and all). Bring to a simmer and keep there for a really long time - hours probably - until the water boils down. Add seasonings of your choice (oregano, thyme, basil) and salt to taste. Using an immersion blender, you can get everything mixed really nicely, or you can pour in a blender to get all the skins chopped up, or you can do this in a slow cooker for even longer (overnight is good) and all that stuff will disappear on its own. This is pretty much why I have an immersion blender.

Chop veggies into matchstick sizes (or other desired size) for pizzas. Spread the dough, add a wee bit of sauce, add your veggies. The oven should be preheated to as hot as it goes without broiling and add cheese for the last half.

Wouldn't you know it, our power went out while our sauce was cooking. It was a brown out, so we had one outlet working enough to blend our sauce, but then no means of turning on our oven. No problem! We just fired up the grill! We got it nice and hot, then added the pizza and closed the lid. You can cook the dough right on the rack, if so desired, but we had a pizza pan with holes that worked nicely. A regular pan will work too. To make sure our veggies cooked properly, we added a rack beneath the pan for part of the cooking process as well. Even over coals instead of gas, these pizzas turned out great. This gave our little family the confidence that we could still eat well if stranded without modern amenities!

Enjoy! Share your recipe ideas with us on Facebook, Twitter, or Instagram!

Have a great week out there!

Peace and veggies,

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

Single Share
Cabbage
Potatoes
Eggplant
Beets
Patty pan squash
Chard
Bell pepper
Banana pepper
Heirloom tomatoes
Purple sweet pepper
Cilantro

Family Share
Watermelon
Spaghetti Squash
Potatoes
Sweet corn
Yellow squash
Zucchini
Green beans
Beets
Eggplant
Kale
Heirloom tomato
Banana pepper
Purple sweet pepper
Jalapeno peppers
Dill
Basil
Cilantro

*Share contents subject to change day-to-day and stop-to-stop.
Refer-a-Friend Contest!

Help City Fresh grow! 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. Look for the paintings as they tour the Fresh Stops this summer!



 
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 team! Ask how you can help at your local Fresh Stop or email annakiss@cityfresh.org

In particular need of assistance are our stops in Lakewood and Oberlin.

 
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