City Commons on Detroit Urban Farm Tour!



Don’t miss a chance to tour some of Detroit’s many urban farms! City Common’s own Buffalo Street Farm will be the first  stop on the North route of the tour.

Come see our farm and meet the farmers (and plants) that have been growing your food! The tour has only gained popularity over the years and offers a look at many agriculture projects in the city. Early registration is almost a must if you want to ensure a seat on this tour! The fee for the tour, payable in advance or at the door, is a sliding scale of $5-$75 to offset costs and help grow Detroit’s agriculture movement. Remember, if you want to stop at Buffalo Street Farm, sign up for Bus Route 1  North at registration.

All tours will leave from Eastern Market Shed 3, located east of Russell Street between Adelaide and Division Streets in Detroit. Check-in begins at 5:00pm and tours will leave at 6:00pm sharp. After the tour, a reception featuring locally-grown food and refreshments prepared by local chefs will provide you with a taste of Detroit’s delicious food system. Again, early registration is strongly recommended. To register online, click HERE  or to register by phone please call 313-757-2635. Again,


We hope you join the tour and stop by  Buffalo Street Farm next Wednesday evening!


If you are curious about what other farms and routes will be on the tour, here’s how the folks at Keep Growing Detroit describe it:

1. Bus route 1 North: This tour, featuring a lot of new gardens, is sure to impress with the diversity of gardens and farms. Heading up I-75, we’ll sweep through Hamtramck to see Hamtown Farm and then head up to the northeast for stops at Farwell Field, Buffalo Street Farm and the IMPACT senior garden at St. John Conner Creek Village. 

2. Bus route 2 Westside: We’ll meander through the bountiful Brightmoor neighborhood, including a stop to hear from the youth at Lamphere Community Garden. En route, we’ll visit City Temple Community Garden and Orchard Street Garden, bursts of fresh food and flowers along Grand River! 

3. Bus route 3 Eastside We’ll take it to the lower Eastside on this tour to visit Feedom Freedom, Vedic Village, Three Sisters and Faith Farm. These great gardens see the open space as true opportunities to transform vacant lots into thriving community spaces.

Also, there are bike tours!

Downtown Bike: Strap on your helmet as we head Downtown to visit an array of great gardens including Lafayette Greens, Plum Street Market Garden, Frederick Douglass School, Labrosse Farm and Fresh Cut Detroit flower farm. This tour will highlight some of the entrepreneurial efforts of small businesses in the city, including Detroit Grown and Made, where  Food Lab Detroit’s entrepreneurs are making limited run products with  Grown in Detroit produce. 

Northend Bike Tour: Get your water bottle ready for this loop to the North End. Although this is the longest route, it will be worth the pedaling as we see an abundance of gardens in the neighborhood, including Oakland Avenue Market Garden and Central Detroit Christian’s Community Garden and Farm and Fishery Project. We’ll also hear from Detroit Black Community Food Security Network about their plans for the new Food Co-op in the neighborhood. 

Eastside Bike Tour:Although this is the shortest route, there is no shortage of great gardens on this eastside route. With a little help from the Eastside Riders, we’ll stop at Earthwork Urban Farm, Genesis Hope’s Garden and Farmers’ Market and then pedal through the famed Farnsworth Neighborhood for a few garden visits there!

Reception: All tours will return to Eastern Market to enjoy a taste of locally grown fare. It’s a great chance to meet new people and support Detroit agriculture!

Light, creamy cucumber Salsa

In one bowl combine:

In separate bowl mix:


Pour sour cream dressing mix over cucumber mixture and toss gently to coat. Serve immediately with chips. Yields about 3 cups.

Stuffed Squash Blossoms

Squash blossoms have a mild squash flavor when cooked.

Filling Ingredients:

1/2 cup Ricotta Cheese

1/2 tablespoon chopped mint

1/4 teaspoon lemon zest

salt & pepper to taste



12 oz chilled pilsner,  lager-style beer or club soda

6-10 squash blossoms

vegetable oil

1 1/4 cups all purpose flour



Directions for STUFFING

  • To fill about 8 flowers, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a small spoon, fill each blossom with about 1 Tbsp. ricotta mixture.

Directions for  BLOSSOMS

  • In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.






2014 Week 7

This week we have a couple 2014 veggie debuts: Onions and squash blossoms!  As we turn the spring crop beds over to fall crops, a lot of us farmers have been very busy–busier than usual! But the harvest has not slowed down. This box is brimming with the goodness that late July brings.

For those of you interested in seeing a City Commons farm, Buffalo Street Farm will be one of the stops on the North route of Keep Growing Detroit’s 17th annual urban agriculture tour. The Tour kicks off  at 6pm, Aug. 6th  at Eastern Market. Register in advance to get a spot on this highly popular tour.  More info at and more details to come in a separate farm news update.


Here’s what you’re gettin’ this week:

Onions from Food Field




Squash Blossoms from Food Field and Fields of Plenty




Salad Mix from Buffalo Street and Singing Tree




Potatoes from Buffalo Street



Tomatoes from Food Field



Purple/yellow/green snap beans from Food Field and Singing Tree Garden




Rainbow Swiss chard from Buffalo Street, Signing Tree and Fields of Plenty




Pickling cucumbers (tuesday) or Zucchini (Saturday)  from Singing Tree and  Food Field





Mixed herbs (sage, dill, basil)  OR chives from Singing Tree and Fields of Plenty





Radicchio Risotto

  • 4 cups vegetable or chicken broth
  • 1 Tbs butter
  • 2 shallots, minced
  • 2 cups shredded radicchio
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste.
  1. Bring broth to a simmer over medium heat in a large saucepan, then turn heat down to medium low, keeping the broth at a simmer
  2. Meanwhile, in another pan melt butter and saute the shallots until soft.  Add the raddicchio and stir until it goes limp, about 4 minutes.  Add rice and stir to coat with the vegetables.  Pour in the wine, raise the heat, and stir until most of it has evaporated.
  3. Using a ladle add 1 cup of hot broth to the rice and veggies.  Stir constantly over medium heat until broth is absorbed, add another ladle and keep stirring.  Continue adding about 1/2 cup at a time and stirring.  Finished product should look like a creamy rice pudding.  Finally stir in the final ladleful and the Parmesan.

Radicchio with potatoes and celery

  • 4 small potatoes
  • 2 large eggs
  • 1 head radicchio, torn
  • 2 celery stalks (or chard stems), thinly sliced
  • 2 tsps Dijon mustard
  • 1/2 cup loosely packed whole fresh parsley leaves
  • Juice of 1 lemon
  • 2 Tbs extra virgin olive oil
  • salt and pepper to taste
  1. Bring potatoes with water to cover to a boil in a large pot, and boil the potatoes in their skins until you can just pierce them with a fork, about 2 minutes.  Drain, and let them cool.  Slice the potatoes 1/3 inch thick.  Meanwhile hard boil the eggs.
  2. Slice on of the eggs in half.  Remove the yolk and set aside.  Slice the egg white and the remaining whole egg.  Arrange the sliced egg potatoes, radicchio, and celery on 4 serving plates.
  3. Combine egg yolk, mustard, parsley, lemon juice, and olive oil into a smooth sauce.  Drizzle over the salads, season with salt and pepper.

Endive, Radicchio, and Mushroom Salad

  • 3 endives
  • 1 medium head radicchio
  • 2 cups sliced white button or cremini mushrooms
  • 1/2 cup coarsely chopped walnuts
  • Juice of 1/2 lemon
  • 1 Tbs olive oil
  • salt and pepper to taste
  1. Chop greens and place in large salad bowl.  Add mushrooms and walnuts and toss well.
  2. Comnine lemon juice and oil.  Drizzle over salad and toss gently.  Season with salt and pepper.

Chard Pie

Usually we make Spanakopita or Spinach Pie, but chard is an incredibly easy substitute for this incredibly delicious recipe.  Uses your dill as well:

  • 3 Tbs olive oil
  • 2 large onions
  • 3 cloves garlic
  • 2 pounds chard
  • 1/2 cup parsley
  • 1/2 cup dill
  • 1/4 tsp nutmeg
  • 1/2 lb feta cheese
  • 4 eggs lightly beaten
  • 1/2 lb ricotta
  • 1/2 cup butter (or 1/4 cup butter and 1/4 cup olive oil)
  • 1 lb phyllo
  1. De-stem and chop chard.
  2. Saute onions in olive oil. Add chard, garlic, and herbs.  Cook for 5-10 minutes until chard is wilted.
  3. In large mixing bowl combine nutmeg, eggs, and cheeses.  Add chard mixture once cooled and mix thoroughly.
  4. Melt butter, if using olive oil mix that in with melted butter.  Lightly brush pan with some of the butter.
  5. Put about 10 sheets of phyllo on the bottom of the pan, brushing each layer with the butter.  Put in the cheese/chard mixture and then put another 10 sheets of phyllo on top.
  6. Bake in a preheated 350 oven.  Bake for a half hour to 45 minutes, until phyllo is just browned.


Chard Stems!

We’ve already told you not to throw out beet greens or carrot tops, now add to that list the stems on your chard.  Most chard recipes call for you to cut out the stems to prep the greens, but don’t toss them away!  The chard stems are delicious, and crunchy.  They make a great substitute for celery in all sorts of recipes, or you can just munch on them, with or without some delicious dip.

2014 Week 6

The hot weather can be draining for those of us who move around in it.  But with enough water the heat-loving plants like tomatoes and cucumbers are thriving.  It’s coming into the most bountiful time in the garden. Like clockwork, the tomatoes start changing color en force, the summer flowers are bursting  open and the greens just keep on kickin’ out the leaves.

This week you’ll find the box reflects this lovely season of abundance. While the plants love the heat, it also makes them very thirsty so let’s hope it rains soon to save us farmers time, money, and of course water!!


Here’s what’s in the box this week:

Carrots from Food Field


Red slicing tomatoes from Food Field



Red skinned potatoes from Buffalo Street Farm



Radicchio from Food Field and Singing Tree. If necessary, strip away outer leaves to reveal its bright purple heart.





Edible nasturtium flowers from Buffalo St. and Singing Tree Garden





Kale from Buffalo Street, Food Field, and Fields of Plenty (curly  or flat leaf “dino” kale)

Kale (Farnsworth, Buffalo St.)
Curly  Kale


Cucumbers from Food Field (a mix of green and yellow)




Swiss Chard from Singing Tree and Fields of Plenty




Dill (Tuesday) Mint (Saturday)