Great eats this week from City Commons.  I hope you’re not sick of tomatoes yet because we have another dose of cherries and large slicing tomatoes.  Also included in this week’s box:

Green beans

Lemon grass

Swiss Chard

Collards

Asian pears, or early apples

Eggplant or Summer squash

Potatoes

Cherry tomatoes

Heirloom tomatoes

The other day, I was heating a large pot of water to boil corn on the cob.  While it boiled, I remembered how delicious blanched vegetables can be.  So I cut a bunch of of Swiss chard and a small head of cabbage into ribbons threw them into the boiling water, waited until the water came back to a boil and removed them from the water into a bowl of cold water (purists use ice water).  (Almost any vegetable can be flash cooked in this way.  I love green beans and broccoli blanched too.) Then I tossed the chard and cabbage with a clove of minced garlic, olive oil, toasted sesame oil, soy sauce and red pepper flakes.  This was very yummy with rice, tofu and a runny egg.  Try the same exact recipe with your green beans this week.  Or mix the beans and chard.  The resulting vegetables are firm yet deliciously chewy and bright green!

 

 


1 Comment

Greg Gamalski · August 24, 2017 at 9:21 pm

Just saw the sweet ink in the Freep about the Outstanding In the Field Event at Food Field earlier this month. http://www.freep.com/story/entertainment/dining/mark-kurlyandchik/2017/08/24/outstanding-field-sets-long-table-detroits-food-field-urban-farm/591049001/
Well done. I hope all of the City Commons farmers got to participate in some fashion. We still recall the great pot luck at Food Field a couple of years ago and sharing our “white” gazpacho made with cukes and plenty of garlic. City Commons: It doesn’t follow trends, it sets them!
Greg

Well Done

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