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In Gratitude to the Harvest


The Local Foods You Love Nourish Your Family and Our Future

At the end of the year, in the dying light it is tempting to succumb to darkness. To enmesh ourselves in resentment of the cold and the bleak. To hibernate and wait for spring. Yet we must continue to work - if not for ourselves, then for our families, for those we love. We must continue to nourish what matters, and we must do so with deep gratitude for what bounty we have.

City Fresh shares help you to nourish your friends and family this holiday season. We are doing the work, day in, day out, to ensure a path forward, into the light of spring. The new short film Fresh, courtesy Storylens Pictures, takes a look at the work we're doing and how it affects our community here in Northeast Ohio. We need your help to continue this work. Your end-of-year donation has plays a crucial role in creating a just food system in our community, now and in the years to come. Become a Food Justice Warrior!

Try out some of these recipes for sharing gratitude and giving thanks with your friends and family.

Brussels Sprouts Gratin
Courtesy Girl Gone Gourmet

3 slices bacon, chopped
1/2 cup of butter, divided
1 1/2 pounds brussels sprouts, stems and outer leaves    removed and halved (if extra large cut into quarters)
3 tablespoons all-purpose flour
2 cups 2% percent milk
1/2 cup heavy cream
1/2 yellow onion, peeled
1 clove
2 1/2 cups gruyere cheese, grated
1/2 teaspoon kosher salt
1 1/2 cup bread crumbs (see note)
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper

Preheat oven to 375 degrees.

In a large pan, cook the chopped bacon over medium heat until it's crispy. Remove it from the pan (leave the fat in the pan) and set aside. In that same pan, melt 2 tablespoons of butter in the bacon fat. Add the Brussels sprouts and let them cook for at least 10-15 minutes, or until tender. Once cooked remove them from the heat and set aside.

Turn the heat off and let the pan cool a bit before making the bechamel sauce. Once it's cooled, turn the heat to low and add another 2 tablespoons of butter to the pan. Once it's melted and frothy, sprinkle in the flour. Stir it all together until it forms a paste. Slowly pour in the milk and cream whisking continuously to ensure no lumps form and the flour and butter fully incorporate into the milk and cream. Raise the heat to bring the mixture to a simmer.

Stick the single clove into the onion and add both to the milk mixture. Let the mixture simmer and reduce for about 20 minutes or so, or until it has reduced enough to coat the back of a spoon. You will need to stir frequently to ensure the bechamel does not burn at the bottom of the pan. Once reduced remove the onion and clove and discard.

Stir in 2 cups of the grated Gruyere cheese (save the rest for the top of the gratin). Once the cheese has melted season the sauce with the salt (be sure to give it a taste and add more to suit your taste). Stir in the cooked Brussels sprouts and pour it all into a 8 x 8 baking dish. Top with the remaining Gruyere cheese.

In a small bowl, combine the bread crumbs with the grated Parmesan cheese, 2 tablespoons melted butter, and ground black pepper. Top the Brussels sprouts with the bread crumbs and sprinkle the cooked bacon over the bread crumbs. Take the last 2 tablespoons of butter, cut it into small pieces, and spread them out evenly over the top of the bread crumbs and bacon.

Bake at 375 for 20 minutes. After 20 minutes turn the broiler on and move the baking dish to the top rack. Broil the dish for a few minutes, just until the bread crumbs turn a brown and get really crispy (keep an eye on it!). Remove from the oven and serve.

Roasted Cauliflower with Caramelized Onions
Courtesy Pure Wow

3 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced (about 2 cups)
Kosher salt
½ cup tahini
3 tablespoons fresh lemon juice (from about 1 lemon)
1 garlic clove, finely chopped
1 head cauliflower (about 1½ to 2 pounds), cut into 1-inch florets
¼ cup flat-leaf parsley leaves, finely chopped


1. Preheat the oven to 450˚. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the onions and stir to coat with the oil. Stir in ½ teaspoon of salt. Cook, stirring frequently and reducing the heat if necessary to prevent burning, until the onions are soft and deep golden brown, about 30 minutes.

2. Meanwhile, in a small bowl, whisk the tahini with ½ cup water, ½ teaspoon salt, the lemon juice and the garlic. Set aside.

3. Grease a large baking sheet with the remaining 2 tablespoons olive oil. Add the cauliflower and turn to coat well with the oil. Spread the cauliflower on the baking sheet and season with salt. Roast until browned but not burned on the bottom, about 15 minutes. Turn the cauliflower and continue to roast until tender and browned on the second side, about 5 minutes longer.

4. Arrange the cauliflower on a serving plate. Garnish with the caramelized onions and parsley, and drizzle with the tahini sauce. Serve immediately, passing any remaining tahini sauce at the table.
Don't forget out December Holiday Share as well! You can order now to join us on December 20 & 21! If it won't work out for you, we understand. Maybe you still want to support our efforts for food access in Northeast Ohio for the coming year. We'd love to have you show your support for City Fresh and the work we do to with your donation, even if you can't quite get out to see us in person. Donate today!

Peace and veggies,

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

Butternut Squash
Heart of Gold Squash
Brussels Sprouts
Bell Pepper

Butternut Squash
Heart of Gold Squash
Brussels Sprouts
Sweet Potatoes
Bell Pepper

*Share Contents subject to vary stop-to-stop, due to availability

Holiday Shares!!!

East-side Pickup:            

Tue. Nov. 15th        5-7 pm
Tue. Dec. 20th        5-7 pm

Coventry Library
1925 Coventry Road
Cleveland Hts, OH 44118

West-side Pickup:            

Tue. Dec. 20th        5:30-8 pm

Garfield Middle School
13114 Detroit Rd.
Lakewood, OH 44107

Oberlin Pickup:

Wed. Dec. 21st        5-7 pm Lewis House
68 S. Professor St.
Oberlin, OH 44074


Order online now!


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