Week 16, 2013

Us farmers are excited that fall crops are finally coming in! We’ve all felt the weather changing and so have the plants. While the cold-weather crops are thriving, the hot-weather loving crops are on their way out. The great thing about harvest season is that for a short period, not only are summer crops (like peppers and tomatoes) showing a great last push of produce, but the crops we planted for fall (like beets and carrots)  are starting to come in as well. This week tatsoi, a flavorful asian specialty green, makes its 2013 debut in the boxes!

We’re excited to celebrate this harvest abundance with our current and prospective  members tomorrow, Sunday, Sept. 29, (check your e-mail inbox for details)!

Here’s what’s in this week’s box:


Tatsoi from Vinewood Knoll. Tatsoi is great in a stir fry or simply sauteed in a bit of seasame oil with a dash of soy sauce:




Potatoes from Buffalo St. and Farnsworth






Tomatoes from Singing Tree and Farnsworth and Vinewood Knoll






Peppers from Farnsworth, Buffalo St., and Vinewood Knoll




Hukurei Turnips From Buffalo St.




Carrots from Buffalo St. (Saturday boxes only)




Kale from Farnsworth, Singing Tree, and Vinewood Knoll






Thyme from Singing Tree:


City Commons Harvest Potluck Tomorrow, Sept. 29!!


We hope everyone got the e-mail invite to our first annual harvest season potluck and bonfire! Current members and those who asked to join for the 2014 season are invited to share good food, meet the farmers who grew (or will be growing) your food, share recipes, and tour one of our farms! If you are a current member or prospective member and you didn’t get the e-mail invite, please send us an e-mail at CityCommonsCSA@gmail.com so we can send you details about the celebration.


We hope to see you tomorrow (Sunday, 9/29)!!!


-City Commons

Hakurei Turnips!!

For those of you who swear you don’t like turnips, it’s time to rethink your outlook!   The turnips in your box are hakurei turnips–a japanese  specialty turnip that is sweet, creamy and full of flavor! The leaves of hakurei turnips are glossy and tender, unlike other turnip greens you may have tired.

Here, we have a couple easy, tried and true recipes to share with you.

First, is a simply amazing recipe for glazed hakurei turnips. This recipe comes from Bon Appetit magazine and utilizes the greens as well as the root! http://www.bonappetit.com/recipe/glazed-hakurei-turnips

Second, is roasted turnips. Preheat oven to 400 f. Coat whole turnips in olive oil and place them on a baking sheet or pan. Put them in preheated oven for 20 minutes or until they are lightly browned and soft through and through. Remove them from oven, salt and season to taste, and serve. Melt butter over them for extra flavor. For an even smoother texture, put them in a food processor with a half cup of milk or broth for creamy whipped turnips!

2013 Week 15

Here’s what’s in your box this week:


Green Beans from Vinewood Knoll, Singing Tree Gardens, and Buffalo Street


Peppers from Vinewood Knoll, Buffalo Street, Farnsworth

You’ll have A LOT of peppers this week.  If you can’t use them all at once, just slice them up and stick them in a plastic bag to freeze, then you can use them all winter long!


Beet greens or chard from Vinewood Knoll, Buffalo Street, Farnsworth, and Singing Tree Gardens

Beets greens and swiss chard both work great in recipes that usually call for spinach.


Beets from Buffalo Street and Singing Tree Gardens


Basil from Vinewood Knoll and Singing Tree Gardens


Parsley from Vinewood Knoll, Buffalo Street Farm, and Singing Tree Gardens


Green tomatoes and ripe tomatoes from Buffalo Street Farm, Farnsworth, and Vinewood Knoll

If you don’t like green tomatoes, just put them in a paper bag someplace in your kitchen and they’ll ripen up in time.  Besides the usual Fried Green Tomatoes, a lovely salsa verde can be made with green toms by boiling them first for a few minutes and then using them in a  regular salsa recipe as if they were ripe.


Eggplant from Vinewood Knoll and Farnsworth


Potatoes from Farnsworth

Celery Root and Wild Rice Chowder

1/2 cup wild rice

1 celery root

2 large leeks, white parts only

2 Tbs unsalted butter

1 celery rib, diced

1 cup thinly sliced potatoes

1/4 cup parsley

1 bay leaf

1 large thyme sprig

salt and pepper

2 cups vegetable stock, chicken stock, or water

2 cups half and half or milk


Cover the wild rice with 5 cups of water in a small sauce pan.  Bring to a boil, then lower the hat.  Cover and simmer for about 45 minutes, or until tender.

Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces.  You should have about 3 cups.  Chop and wash the leeks.

Melt the butter in a soup pot.  Add the vegetables, parsley, bay leaf, thyme, and 1 1/2 tsp salt.  Cook over medium high heat for about 5 minutes, then add the stock.  Bring to a boil, reduce the heat to low, and simmer for 20 minutes.  Add the half and half and simmer until the vegetables are tender.  Taste for salt and season with pepper. If you’d like the soup to be creamier, puree a cup of the vegetables and return them to the pot.  If the soup is too thick, thin with some of the rice water or additional stock.

Divide the soup among 4 or 6 bowls and then add a mound of the wild rice to each.  Garnish each bowl with parsley and serve.

Ode to Celeriac

This is an approximation of our conversation while packing boxes on Friday night:

Elizabeth: It’s so great we have celeriac in the boxes this week, I love it!

Emily: Absolutely.  I was so upset that people at the Grosse Pointe Farmers Market weren’t buying it.  I hope the people who get these boxes will use it.

Minni: Well I don’t know what it is, how do you use it!

Emily: You don’t know celeriac!  It is only the best vegetable ever.

Alice: It tastes just like celery.

Emily: No!  It’s better than celery!  It’s delicious and creamy.  You can roast it, use it in soups, and stews….

Minni: You just eat the root right?

Alice: Well you can eat the stems like normal celery, but they’re not as good.

Elizabeth: Yeah, they’re better for just the flavor, like in a soup.

Alice: I usually like to just use the root raw and cut up real small in root salads during the winter, but Emily, you were doing a great job waxing poetic about celeriac and I have to write the blog post this week.  I should really be writing all this down.

Emily: Well one of my favorite things to eat is a celeriac rémoulade.  You slice off the skin and shred up all of the root.  Then you had some mayo (of vegannaise, whatever), some spices (or just a spicy mustard), salt, pepper, and just a little bit of cider vinegar.  It’s so good!

Alice: The best vegetables are always the ugly ones.


2013 Week 14

This is another one of those transition weeks, between our summer and fall crops.  You might remember a similar transition a couple months ago between our spring and summer crops.  It’ll make your box a little light for a week or two, but we figure that’ll just give you time to catch up on your tomato eating before the final push of greens and root crops hits you.  This week’s new veggie is Celeriac, if you’re not sure what to do with it be sure to check out the other two posts this morning for some reflections by the City Commons farmers and a recipe.

Here’s this week’s box:


Tomatoes from Buffalo Street, Farnsworth, Singing Tree, and Vinewood Knoll


Beets from Singing Tree and Vinewood Knoll


Basil from Farnsworth

sweet peppers

Assorted peppers from Buffalo Street, Farnsworth, Singing Tree, and Vinewood Knoll


Jalapenos from Vinewood Knoll

Kale bunches

Kale from Buffalo Street, Farnsworth, Singing Tree, and Vinewood Knoll


Celeriac from Singing Tree

2013 Week 13

It’s harvest season like you wouldn’t believe!  We’re busy not just with the items for this week, but also storage crops like garlic, potatoes, winter squash and more.  Back to the fields for us, but here’s what’s in your box:



Swiss Chard (Vinewood Knoll, Farnsworth, and Buffalo Street)

sweet peppers

Peppers (Singing Tree, Vinewood Knoll, and Farnsworth)


Tomatoes (Farnsworth, Vinewood Knoll, and Buffalo Street)


Apples (Farnsworth)


Pears on Saturday (Farnsworth)


Beans (Singing Tree and Vinewood Knoll)

salad mix

Salad Mix (Singing Tree)


Parsley (Singing Tree and Vinewood Knoll)


Basil (Singing Tree)