Parts of Southern Michigan are seeing dry weather conditions that classify as “abnormally dry” which is just one step away from drought status.  For the Detroit farmer, this means some of our plans are derailed.  Cool weather crops like peas and lettuce are having a hard time in the heat.  Many herbs are going to flower before expected and seeds aren’t germinating as well as one would hope.  Still, we at City Commons persevere to bring you another box load of vegetables.This week:

Photo on 6-14-16 at 6.31 PM

Kohlrabi from Fields of Plenty


Salad Mix from Dolce Diamante


Hakuri Turnips from Iroquois Ave (or Beets from Villakula)


Thyme from Occupy Yourself and Singing Tree Garden


Scallions from Iroquois Ave


Radishes from Dulce Diamante and Iroquois Ave


Kale From Villakula and Food Field

lettuce head

Lettuce from Iroquois Ave

As far as the lettuce goes, you may notice that it is a bit tough and bitter.  This is because of the dry and hot conditions.  Instead of using it in a salad try it cooked.  Here is a simple recipe:

Wash and dry the lettuce thoroughly. Combine soy sauce, sesame oil, rice wine, sugar and pepper in a small bowl. Heat a wok or 14-inch skillet over high heat until hot but not smoking. Add vegetable oil and garlic, then add lettuce and seasonings.  Stir-fry 10 seconds and voila!

Did you know that bitter lettuce has a soporific effect?

Here is a link to a recipe for lettuce soup.  Try it and tell us how you like it.

Have fun cooking!



Fennel is a delicious addition to the box this week and one that we always get many questions about.  What is this thing that looks like a fluffy green-haired monster?  Texture of celery, flavor like mild licorice, this crunchy vegetable can be consumed in a myriad of different ways.  In France, it is essential on the plate of crudités.  I like it with fish.  Or sautéed in butter.  Or roasted with beets and sesame oil.  Use the fronds in salad or salsas.  Add left-over leaves to your stock pot.  Experiment and enjoy!

Any of the blue links will take you to more recipes for any of the veggies below:



Fennel from Occupy Yourself


Scallions from Iroquois Ave. and Dolce Diamante

Photo on 6-14-16 at 6.30 PM

Butter Crunch Lettuce from Iroquois Ave


Parsley from Dulce Diamante

Kale bunches

Kale from Occupy Yourself and Dulce Diamante


Swiss Chard from Fields of Plenty


Collards from Fields of Plenty and Villa Kula


Mint from Food Field

garlic scapes

Garlic Scapes from Food Field

Feel like you have too many garlic scapes already?  Here’s an idea that one of our CSA members shared with me; chop into little pieces and put into the freezer, use in omelets all year.  I also love these in mint pesto.  Garlic scapes, mint, almonds or walnuts, salt, lemon or lime juice and enough oil to blend. Delicious on potatoes, lamb, chicken pasta, crackers and cheese, etc.

Season Opener: A Success!

Hello and welcome to City Commons CSA.  Today is the beginning of the new season and we are starting off with a BANG!  There are loads of fresh greens in this week’s box which is impressive given the lack of rain we have had.  We hope you enjoy cooking and creating with this week’s harvest.

Clicking any of the links below will bring up plenty of recipes to help you use your bounty.

Here’s what’s in the box:

Lettuce Mix from Food Field and Dolce Diamante


Cilantro from Dolce Diamante and Singing Tree Garden


Strawberries from Food Field


Head lettuce from Iroquois St.

lettuce head

Rainbow Chard from Fields of Plenty and Iroquois St.


Kale from Occupy Yourself and Food Field


Garlic Scapes from Food Field and Fields of Plenty

garlic scapes

Kohlrabi from Occupy Yourself

Photo on 6-14-16 at 6.31 PM

Most of these vegetables are old hat for vegetable amateurs but kohlrabi is a vegetable that we always get questions about.  The best way to get to know it is to experiment with it.  But for those of you who are a little more tentative, I like to describe it as like a broccoli stem.  Kohlrabi has a tough exterior but peeling it will give way to a crispy, juicy, sweet inside that is good just about any way you like.  Sauté it, steam it, use it raw or in a casserole.  A delicious addition to your vegetable repertoire.  Oh yeah, you can eat the greens too.