Breaking some rules!

At City Fresh we believe that some rules were made just so we can have more fun when we break them! So wear white whenever you want and eat a full rainbow of foods -even potatoes and onions!

More about City Fresh

What's in your share this week?

Corn, Pie Pumpkin, Spinach, Garlic and Snack Peppers will likely be in your share in week 13th week of the City Fresh Season. Get your cooking gear ready!
Single Share
  • Beans/Carrots
  • Corn
  • Garlic
  • Japanese Eggplant
  • Yummy Peppers
  • Pie Pumpkin
  • Spinach
  • Patty Pan Squash 
  • Plums

*Share contents subject to vary from stop to stop.
Family Share
  • Broccoli
  • Corn
  • Garlic
  • Candy Onion
  • Parsley
  • Mini Bell Peppers
  • Red Potatoes
  • Pie Pumpkin
  • Spinach
  • Butternut Squash
  • Cherry Tomatoes
  • Heirloom Tomato
  • Grapes
What's coming?


Our tools help you find a vehicle, quickly and easily.

More than one way to puree a pumpkin...

Split it in half, scrape out seeds (reserve for roasting!) and strings and follow one of these ways:

  • Method One: Spray halves with baking spray oil, put them flesh down in  baking dish. Bake at 350 F until flesh inside is very soft (60 to 90 minutes).
  • Method Two: Cut cleaned pumpkin into quarters and place them rind down in baking dish. Bake at 350 F for 45-60 minutes.

Scrape flesh out and run through food processor until smooth. Puree will stay good in the fridge for up to 3 days, and It can be frozen for several months.

Lemony Pasta with Squash and Parsley
Inspired by

  • Patty Pan or Summer squash* -- 1-½ lb ,cut into 1/2-thick pieces
  • Pasta -- 1 lb fusilli or other short curvy pasta
  • Garlic -- 2 cloves, thinly sliced
  • Parsley and other Herbs -- 1- ½ cups roughly chopped 
  • Parmesan Cheese -- ½ cup (plus more for serving), grated
  • Lemon -- 1, juiced and zest
  • Red-Pepper Flakes -- ½ tsp
  • Olive Oil -- 4 tbsp 
  • Salt & Pepper to taste

* Browning the squash in two batches will pay off by giving the squash an almost crunchy texture.

Cook pasta al dente, and drain reserving 1 cup of cooking water.
Season squash chunks. Heat 3 tbsp of olive oil in skillet over medium heat, add squash in one layer (you will need to do this in 2 batches*) and cook until it begins to turn golden brown. Flip and cook 2 to 3 minutes more. Remove from pan and set aside.
Add remaining 1 tbsp oil to pan. Add garlic and red-pepper flakes and cook until garlic becomes translucent. Add squash back to pan along with lemon juice and half the lemon zest. Toss to combine.
Add pasta to skillet, and toss to combine. Add 1/2 cup of pasta water and grated cheese, and toss until cheese emulsifies and is silky.
Add fresh herbs and toss again. Top with additional herbs and remaining lemon zest. 
Multi-Veggie Frittata
Inspired by

  • Eggs -- 8, slightly beaten
  • Veggies* -- 2–3 cups of cooked vegetables
  • Herbs -- Fresh or dried
  • Salt & Pepper to taste
* This is a great way to use many veggies in your crisp tray at once for breakfast, brunch, lunch or light weekday dinner.

Preheat oven to 350 F.
Lightly cook your favorite veggies, let cool down and cut them into bite size chunks.
Combine veggies, spices and herbs with beaten eggs in mixing bowl, then pour into a 10-inch oven-safe skillet.
Cook until eggs start to pull away from the edges of the pan (about 6 minutes), then move to oven to cook until the eggs are set (15 or more minutes). Serve hot. 
Roasted Butternut Bisque
Inspired by

  • Butternut squash -- 3
  • Coconut Milk -- 45 oz 
  • Olive Oil -- 1 tbsp
  • Vegetable Stock -- 16 oz
  • Turmeric -- 4 tsp
  • Cinnamon -- 2 tsp
  • Spices* -- Cayenne Pepper, Granulated Onion, Ginger, Garlic Powder, Cumin, Cloves
  • Salt & Pepper to taste
* Substitute some of the spices with your favorite mix, in small amounts (1/4 to 1/2 tsp of each).
** You may let the soup cool down and freeze it for a later time.

Preheat oven to 400 F.
Cut butternut squash in half lengthwise, scoop out seeds, and lay halves face up on a foil-lined baking sheet. Drizzle with olive oil, salt, and pepper, and roast until squash is golden brown on the edges (about 1 hour). Remove squash from the oven and let it cool down.
Scoop roasted squash out of the skin and into a large soup pot. Add  coconut milk, turn heat to medium, and allow to warm for 10 minutes, stirring occasionally. Add vegetable stock and spices.
Blend all of the ingredients together (immersion blender or food processor) until the soup is smooth and creamy. Allow to cook over medium heat for another 30 minutes, stirring occasionally. Serve hot!**
Find last week recipes

Order your Tomato Sauce Pack!

You say the word and we will deliver it to your Fresh Stop. Order a pack of roma tomatoes, onions, garlic, bell peppers and basil for only $25 today and enjoy your own home made sauce later! 

Order a Tomato Pack!
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