2013 Week 12

The heat is on and so are the fruit! That means less time to blog and more time harvesting as harvest season is upon us. This is what we harvested for y’all this week:



Apples from Farnsworth




Pears from Farnsworth



Beets from Buffalo St. (on Sat) or Carrots from Singing Tree (on Tues)



Peppers from Farnsworth, Singing Tree, and Buffalo St.

sweet peppers



Basil from Farnsworth and Vinewood

Basil (Singing Tree and Farnsworth)
Basil (Vinewood and Farnsworth)



Summer squash from Farnsworth and  Vinewood

Zucchini and summer squash (Farnsworth, Buffalo Street, Fields of Plenty and Vinewood Knoll)
Zucchini and summer squash (Farnsworth,  Vinewood Knoll)


Kale from Farnsworth and Vinewood

Kale (Farnsworth, Buffalo St.)


Parsley from Buffalo St. and Singing Tree



Slicing tomatoes from Farnsworth, Singing Tree and Buffalo St.

Tomatoes 8/24




Perfectly imperfect

You may have noticed the fruit in your box tends to look like this:


not 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/

Week 11 2013

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:

Chard bunches

Swiss Chard (Vinewood Knoll and Farnsworth)

sweet peppers

Sweet Peppers (Vinewood Knoll, Singing Tree, and Buffalo Street)


Leeks (Vinewood Knoll)


Apples (Farnsworth and Singing Tree)


Eggplant (Farnsworth, Vinewood Knoll, and Buffalo Street)


Peaches (Farnsworth)


Heirloom tomatoes (Singing Tree and Buffalo Street)


Basil (Singing Tree and Farnsworth)

Week 10 2013

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.

lettuce head



2013 Week 9

Fruit!  Glorious fruit!  Tomatoes, squashes, cucumbers, apples, pears!  There’s some greens and herbs in there as well, but fruit!

collardsCollards (Saturday) from Vinewood Knoll

Kale (Fields of Plenty, Buffalo St)

Kale (Tuesday) from Vinewood Knoll and Farnsworth

squashSummer squash from Vinewood Knoll, Buffalo Street, and Farnsworth

basilBasil from Farnsworth, Vinewood Knoll, and Singing Tree

garden-parsley-aParsley from Buffalo Street, Vinewood Knoll and Singing Tree

tomsCherry Tomatoes from Farnsworth and Buffalo Street

appleApples from Farnsworth

pearPears from Singing Tree

lettuce mixSalad Mix from Singing Tree

Roasted Fish and Fennel Fronds

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:

Recipe from www.sidewalkshoes.com

Fish Roasted on Fennel Fronds
Serves 4

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.

Mint Yogurt Sauce

imgp9854bThis sauce is great on lamb chops, as a dip for anything fried, or as a condiment on a sandwich:


1/2 cup fresh mint leaves

1/2 cup fresh cilantro

1 clove garlic

1 tbsp lime juice

1/2 cup of plain yogurt

1 tsp salt (or to taste)

1/2 tsp sugar or honey



Put all ingredients in a blender and puree until smooth.


Escarole Sausage Penne

Here’s an idea if you’re looking for ways to enjoy escarole and/or swiss chard. This recipe is from The Cooking Channel.



  • pound penne pasta
  • teaspoon olive oil
  • 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
  • teaspoons minced garlic (about 2 cloves)
  • 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.

2013 Week 8

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: