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City Fresh: food and food justice. Order Today!
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Veggies for Living!

 

City Fresh brings the fuel you need to keep your busy life on track


These extra weeks of the CSA are just what the doctor ordered - robust nutrition for your family that supports local farmers and the fight against global warming, with a side of food access thrown in because we're awesome like that. It's everything you need as a person on the go! Fresh local vegetables now well into November so you don't have to think too much about what to make for dinner. Plus - there's still another week and then our holiday shares, so order online today!

Your choice to order with City Fresh is an important one. 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 a critical impact on laying the foundation for a secure and just food system. Become a Food Justice Warrior!

So what will you be making for dinner this week? Well, you could follow Food Justice Warrior Anthony's "recipe" every night of the week.

Anthony's Rice Bowl Thingie

Step 1. Make it up.
Step 2. There is no Step 2.


This is honestly how Anthony's dinners go. So pictured you see what looks to be carrots, kale, eggplant, and peppers. He called it "some rice bowl thingie" and said, "I have a craving for rice."


Sauté vegetables of any sort. In addition to what was pictured, he added faux chicken and oyster mushrooms. He mixed this with "this sweet/sour/spicy sauce thing" and then poured the entirety over rice and topped it with avocado. Voila!




If not a Rice Bowl Thingie, then there is always squash...

Squash Hash with Kale and Baked Eggs
Courtesy Martha Stewart

1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh cilantro
Coarse salt and freshly ground pepper
1 small onion, minced (1 cup)
2 cloves garlic, minced (1 tablespoon)
1/2 medium butternut squash or 1 whole acorn squash (1 1/4 pounds), halved, seeded, peeled, and cut into 1/2-inch pieces (3 1/2 cups)
10 ounces carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 cups packed coarsely chopped kale (from 1 small bunch)
4 large eggs

Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.

Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes.

Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.

Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.



How now! What is that? Why, there is the most glorious vegetable in the history of ever making its first appearance this season in the extra special bonus week share!!! Would you look at that? It's ROMANESCO!!!!

Romanesco Cacio e Pepe
Courtesy Bay Area Bites

1 head of broccoli romanesco
1 clove garlic
4 ounces Pecorino Romano cheese, 2 ounces finely grated and 2 ounces coarsely grated (about 1 cup of each)
2 ounces Parmigiano Reggiano cheese, finely grated (about 1 cup)
1 pound orecchiette pasta
2 tablespoons heavy cream
1 tablespoon + 2 teaspoons extra-virgin olive oil
1 1/2 teaspoons finely ground black pepper
Kosher salt to taste

Preparation

  1. Prep the broccoli romanesco by removing the exterior leaves and core, and separating it into bite-sized florets. Wash the florets and then blanch them in a large pot of boiling, salted water until they just turn tender (about 3 minutes). Shock them in an ice bath or very cold water to stop the cooking. Set aside.
  2. Bring a large pot of salted water to boil, and add the pasta. Cook until al dente, giving it a stir every once in awhile to keep the pasta from sticking together.
  3. Place the finely grated Pecorino and Parmigiano in a medium bowl, this will be made into a sauce. The coarsely grated Pecorino will be used for garnishing at the end and can be placed in a small serving bowl.
  4. Slice the garlic as thin as you can and sauté in 1 tablespoon of olive oil until lightly toasted. The garlic slices will brown quickly so be careful not to let them burn. Add the romanesco florets and a pinch of salt, and sauté briefly, coating them in the olive oil. Set aside until the pasta is done cooking.
  5. Drain the pasta, reserving 1 1/2 cups of the cooking water. Return the pasta to the empty pot.
  6. Slowly whisk 1 cup reserved pasta cooking water into the finely grated Pecorino and Parmigiano until smooth. Whisk in cream, 2 teaspoons olive oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat.
  7. Let pasta rest 1 to 2 minutes, tossing frequently. The sauce will thicken a bit as it sets. If it is too thick, add more of the reserved pasta water. Toss in the romanesco. Salt to taste. Top with coarsely grated Pecorino and enjoy immediately!

 
The 14 stops that have already wrapped up this season had such a good time getting to know you all. We hope you'll join us next year and continue the fight for a just food system and healthy nutritious food for all in 2017!
 
Since we added a couple bonus weeks, there is still time to get to know a whole new set of volunteers over at Coventry, Oberlin, or Lakewood this Thursday or next week, so order now to join us! If the travel distance isn't working for you, we understand. We'd love to have you show your support for City Fresh and the work we do to open up access to veggies to live by 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
Director
City Fresh
annakiss@cityfresh.org
216.469.0904
In the shares...

Single
Butternut Squash
Acorn Squash
Eggplant
Sweet Potatoes
Beets
Carrots
Kale
Apples

Family
Butternut Squash
Acorn Squash
Romanesco
Carrots
Turnips
Sweet Potatoes
Beets
Dried Beans
Icicle Radishes
Kale
Lettuce
Apples

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

The fun continues!


We've extended our season! Continue to buy shares and enjoy all the wonderful seasonal fare Northeast Ohio has to offer through November 10th at the following Fresh Stops:

Coventry
Coventry Public Library 5-7pm

Special Election Coverage Nov. 8th!

Oberlin
Oberlin Community Services 5-7 pm
November 2
November 9

Lakewood
Lakewood Public Library 5-7 PM!!

November 3
November 10

 

Order online now!

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. Nov. 15th        5:30-8 pm
Tue. Dec. 20th        5:30-8 pm


Garfield Middle School
13114 Detroit Rd.
Lakewood, OH 44107
 

Oberlin Pickup:

Wed. Nov. 16th        5-7 pm

Oberlin Community Services
285 S. Professor St.
Oberlin, OH 44074

Wed. Dec. 21st        5-7 pm

Lewis House
68 S. Professor St.
Oberlin, OH 44074
 
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City Fresh · PO Box 357 · Oberlin, OH 44074 · USA