Storage Share 2016

The storage share is amazing this year.  One bushel box so chock full of vegetables, we couldn’t even close the flaps.



4 squash (pie pumpkin, butternut, acorn, red kuri, and/or spagetti squash)



Celery Root

Storage Radishes


Sweet Potato



Mixed Herb Bouquet

Canned Tomatoes




Many of these items will store for 3-4 months. If you intend to store any of the items that have green tops, remove the tops to the peal for best storage results.  Hang your herbs upside-down and store squash and sweet potatoes in a cool dark and dry place.  Happy eating.

Season Finale

Thank you City Commons members for making this a great season.  We have ended the year with a bang.  Thanks to the weather (warm and wet late summer/early fall) and our growers, we have a wonderful box to share with you this week.


This week,

Tomatoes from Food Field

Spinach from Dulce Diamante

Rutabaga from Fields of Plenty

Turnips from Fields of Plenty

Red and Green Peppers from Food Field and Iroquois

Beets from Fields of Plenty

Carrots from Food Field

Sweet Potatoes from Food Field

Celery from Occupy Yourself and Food Field

Kale from Occupy Yourself and Food Field

Celery Root from Fields of Plenty

Parsley from Occupy Yourself

When ever I see rutabaga, I am harkened back to my days on a small farm in Quebec.  The owner of the farm was a Moroccan food enthusiast who loved the yellow turnips for their sweetness and their ability to fill the tummy on a cold day.  We used to make a cous cous dish that featured rutabaga, squash and potatoes.  I have not tried to recreate this recipe since returning but I have found a recipe that approximates the one we made.  Chicken can be substituted with garbanzos and you can add other root vegetables to the stew as you like.  The spices are the important part–and the cous cous.

Chicken and Rutabaga Tagine 

We hope you have enjoyed your season with City Commons.  If you have any comments or suggestions please email us at

We would be happy to try to incorporate any ideas into planning for future seasons.  Cheers!

Eggplant Gratin with Greens and Tomatoes


Pushing through the last of the eggplant at our house tonight my partner assembled this lovely eggplant gratin. Depending on what’s on hand you could use a different cheese. Also, we added a couple cayenne peppers to the egg mixture because we like it spicy, but you might decide that doesn’t work for you.


  • 4 slices of bread
  • 4 eggs
  • 1 cup milk
  • a “crap ton” of eggplant (this is the chef’s measurement, the farmer would say about 2 pounds)
  • medium sized onion
  • 3 large tomatoes
  • a generous handful of arugula (other greens would do just fine, if they are a tougher cooking green maybe wilt first)
  • 1/4 pound cheese or a little less (we used feta, anything you have on hand or none at all would be fine)
  • other herbs or spices that suit your fancy- we used garlic, cumin, paprika, and cayenne pepper

Put the slices of bread at the bottom of your casserole dish.

Slice the eggplant, salt, and set aside for a minute for some of the bitterness and moisture to sweat out.

Rinse eggplant and saute in a frying pan with onion until just cooked

Pre-heat oven to 350

Put eggs, milk, cheese, and spices in a food processor and blend

Layer onions and eggplant on top of the bread. Put the greens on top of that. Pour egg and milk mixture over top and finally top with slices of tomato.

Bake covered for about 40 minutes, uncover and then bake for another 15 minutes (cook times may vary depending on the type of dish you use).

Let rest for a few minutes and then serve. Watch all your guests go “Yummm”

Second to Last Week

Its week 19, the second to last week in the 2016 CSA season.  If you have a half-share and were assigned to pick up on odd weeks today is your last week.  It seems strange that the season is coming to a close and its still almost 80 degrees outside, but such is a warming world.  Maybe soon, we will be able to grow all year long…Today’s box is super spectacular.


Celeriac from Fields of Plenty


Collards from Fields of Plenty


Hakuri Turnips from Iroquois Ave


Eggplant from Iroquois Ave and Fields of Plenty


Sweet Potatoes from Food Field


Tomatoes from Iroquois Ave and Food Field


Cilantro from Dulce Diamante


Tarragon from Occupy Yourself


Scallions from Iroquois Ave and Occupy Yourself

Photo on 7-12-16 at 4.24 PM

Braising Mix from Occupy Yourself

Celeraic is a vegetable that is a little bit weird and maybe intimidating for the first time cooking with it.  It is to be peeled first and the inside is soft and delicate.  You can use the peelings in soup stock, you can use the tops for the same thing or use as you would regular celery.  I really like celeriac in in soup and stir fry.  It is also good roasted with other veggies, tossed in olive oil and salt and pepper in the oven on high heat so it gets brown and crispy.  You can grate it with your hakuri turnips, mix with mayo and mustard, tarragon, good vinegar (sweet wine would be good), salt and pepper and mix–remoulade!  It is delicious.

Try a turkey and sweet potato shepherd’s pie

Eat your veggies and enjoy!


Chickpea Salad with Coriander and Cumin

This is a main dish salad based mostly on a recipe from Local Flavors by Deborah Madison. The “Garnish” part of the recipe is flexible to include all sorts of ingredients from your CSA box. You can cook the chickpeas the day before and make the garnish later.


  • 2 cups dried chickpeas or 4 cup, cooked
  • salt to taste
  • 1/3 cup vegetable oil
  • 3 medium onions, finely diced
  • 6 thin slices ginger
  • 1 hot pepper, finely diced (optional)
  • 1 T coriander
  • 2 t cumin
  • 1/2 t tumeric
  • 2 t garam masala
  • 2 1/2 T lime juice


This part is very flexible. Below I put what I put in mine. Other things that would be delicious include salad turnips (thin sliced), radishes, roasted beets, cucumber, diced jalapeno, salad greens, raw spinach.

  • 5 tomatoes, cut to bite size
  • a handful of arugula
  • 3 T chopped cilantro
  • 1 T Dijon mustard
  • 1 T lime juice


  1. Cook chickpeas (about 4 hours in a crockpot on high tends to work well for me). Drain and keep about 1 cup of the cooking water.
  2. Heat oil in a wide skillet, add the onion, ginger, and hot pepper, cook over medium-high heat until golden, stirring occasionally, 12 to 15 minutes. Add the dry spices and cook for a minute more.
  3. Add the chickpeas, 1 cup of the cooking water, and the lime juice. Cook for another 5 minutes or until most of the liquid has evaporated. Taste for salt. Let cool to room temperature.
  4. In another bowl combine the garnish ingredients well.
  5. If you want a beautiful presentation, mound the chickpeas on a platter and carefully spoon the garnish over the top. If you’re like me just eating a fast dinner with my partner, mix the whole darn thing together in a big bowl.

Week 18

This week’s box is filled with delicious goodies.  All the rain we got made our greens lush and the cool nights have killed off some of the pests that like to munch our leaves.  Greens are especially good for your blood and bones so eat up before the winter wipes green off the earth and your plate.


In this week’s box:





Bell Peppers

Hakuri Turnips

Swiss Chard


Salad Mix

Hakuri Turnips might be something you are unfamiliar with.  They are a delicious and delicate Japanese variety that is good eaten raw or cooked.  I love them slightly sautéed with a splash of toasted sesame seed oil, soy sauce and toasted sesame seeds.


Week 17

We’re looking towards a strong homestretch for the CSA. Meteorologists are saying it will be unseasonably warm for the next month, and while a few of the hot crops are fading, many of our fall crops are coming on very strong. With that in mind we still have storage and Thanksgiving shares available for purchase at localhost:8888/cc_csa/shop. Even in years with rough weather we get great reviews on these extras, with a warm fall they should be especially good.

Also to put on your radar, our fall Harvest Potluck will be at Singing Tree Garden (50 E Longwood) on October 23.

Now for the main attraction: this week’s box! Recipes can be found by clicking on the blue links.


Hot peppers

Hot peppers from Dulce Diamante and Food Field


Eggplant from Iroquois Avenue and Fields of Plenty


Collard Greens from Fields of Plenty and Occupy Yourself


Arugula from Dulce Diamante


Mustard Greens from Occupy Yourself

green tomatoes

Green Tomatoes from Food Field

Cherry tomatoes in shopping basket

Cherry Tomatoes from Food Field and Iroquois Avenue


Radishes from Iroquois Avenue


Oregano (Tuesday) from Fields of Plenty or Mint (Friday) from Food Field