You may have noticed the fruit in your box tends to look like this:
You also may have sometimes found a hole in your kale or even a worm in your pear.
While City Commons strive to deliver you the highest quality, tastiest produce possible, we also have a commitment to growing produce that is free of pesticides that we don’t think are very good for the people who eat the food, grow the food, and live near the farms. There’s also all sorts of research suggesting that some of these chemicals are also killing off bees and other living things that make life on this planet possible and pleasant. This means that our produce won’t look like the flawless, uniform stuff at the grocery store, but we’re hoping that you all enjoy taste and health over uniformity.
If you ever have any questions about your produce or our growing practices, let us know! We’re happy to talk about what we do. There’s a little info about our methods in this post from last year: http://www.citycommonscsa.com/2012/08/youre-not-the-only-one-who-loves-our-vegetables/
Bountiful summer! We’re loving this warm weather, and so should you. Even if you’re not a heat and humidity weather all sorts of good things are coming your way because of it, eggplant, peaches, big fat slicing tomatoes, and more! With this week’s contents you can also make my absolute FAVORITE dish: Ratatouille! Check out my post from last year about it: http://www.citycommonscsa.com/2012/08/ratatouille/
Here’s what is in your box:
Swiss Chard (Vinewood Knoll and Farnsworth)
Sweet Peppers (Vinewood Knoll, Singing Tree, and Buffalo Street)
Leeks (Vinewood Knoll)
Apples (Farnsworth and Singing Tree)
Eggplant (Farnsworth, Vinewood Knoll, and Buffalo Street)
Heirloom tomatoes (Singing Tree and Buffalo Street)
Can you believe we’re already halfway through the 2013 season? Time flies. Just think, ten weeks ago we were eating only leafy greens out of the gardens. Now, with the late summer bounty coming in, more fruiting crops continue to ripen. This week we’ll all be incorporating the following items into our meals and snacks:
Apples from Farnsworth and Singing Tree. Great fresh, or baked in a crisp or pie.
Pears from Farnsworth. These guys are very firm, but sweet. Great roasted with ice cream. If you like your pears softer, let them sit at room temperature for a few days, then take a bite! Some suggest keeping firm fruit in a brown paper bag to expedite the softening process.
Cherry tomatoes from Buffalo Street, Farnsworth and Singing Tree
A mix of sweet and hot peppers from Farnsworth, Buffalo and Singing Tree. An assortment of sweet italians, pablanos and jalapenos.
Cilantro from Singing Tree
Summer Squash from Farnsworth and Vinewood
Lettuce from Buffalo St. and Vinewood Knoll. Wonder why your lettuce has been a little bitter? It has everything to do with the temperature. That bitterness comes from the sap of the lettuce plant during hot weather. the sap is is said to hold an enzyme that works wonders in our digestive systems. A topic well worth Googling.
Fennel leaves (or fronds, if you’re fancy) are a really good seasoning for fish. Tilapia, salmon, or even self-caught bass or bluegills work in this simple recipe:
Fish Roasted on Fennel Fronds
4 medium-sized fish fillets (or whole, cleaned fish)
1/2 cup fresh lemon juice
1/2 cup olive oil
2 teaspoons salt
1 teaspoon thyme leaves (fresh or dried)
1 bunch fennel leaves
2 tablespoons olive oil
1/2 teaspoon black pepper
Combine the lemon juice, olive oil, salt and thyme in a shallow dish large enough to old the fish and whisk together. Add the fish and turn to coat. Cover and refrigerate for about an hour.
Preheat oven to 500. Place fennel fronds on baking sheet and spread out in a thin layer. Sprinkle with a little of the marinade from the bowl (about 2 tablespoons) and a little olive oil. Place fish baking sheet. Roast fish in the middle rack of your oven for about 10 minutes per inch (mine took about 20 minutes) or until cooked through.
Here’s an idea if you’re looking for ways to enjoy escarole and/or swiss chard. This recipe is from The Cooking Channel.
1 pound penne pasta
1 teaspoon olive oil
2 medium onions, diced
1 sweet pepper seeded and diced
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1 pound italian sausage
2 teaspoons minced garlic (about 2 cloves)
1 head escarole , rinsed thoroughly and chopped
1/2 cup grated parmagano-regiano cheese
1/4 teaspoon crushed red pepper
Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a Colander reserving 1 cup of the cooking water, and set aside.
While the water is heating and the pasta is cooking, heat the olive oil in a l4-inch saute pan over medium heat. Add the onions, bell pepper, 1/2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.
It’s hard to believe August is already here! The dips in temperature seem to be making the hot weather-loving crops a bit sluggish, but they’re still coming along! This week, sweet peppers and green soybeans (edamame) are making their 2013 debut in the boxes. Here’s what you’ll be picking up this week:
Sweet peppers from Buffalo Street and Singing Tree (a mix of sweet italian peppers, pablanos, and others)
Edamame from Farnsworth:
Escarole from Singing Tree Garden:
Fennel leaf from Singing Tree Garden:
Swiss Chard from Vinewood Knoll:
Cherry and grape tomatoes from Buffalo Street:
Mint from Fields of Plenty and Farnsworth:
We are full for now- but planning to add more members at a pro-rated cost after July 4. Please e-mail email@example.com and we will put your on our list and be in touch in early July. Dismiss