This week we’ll be featuring an unusual treat, heirloom sweet corn from the Farmer Joneses of Occupy Yourself. Sweet Corn is an unusual offering for urban farmers, because it is difficult to grow at a small scale. Therefore we are all excited by the success Donny and Roxanne have had this year with this summertime favorite.

Meanwhile, it looks like our offerings will continue to diversify through July and the last few months of the 2018 season. While you’ll continue to get some greens in your weekly share, you can expect to see more tomatoes, eggplant, sweet pepper, root vegetables, and tree fruit.

If you find yourself at Eastern Market any Saturday in July or August, make sure to stop and say hi! This year is the first year that we’ve tried running a co-operative stall for City Commons, and it is a great way for friends outside the CSA to still enjoy local produce and directly support local farmers.

This week’s bounty:
Beets(Fields of Plenty)
Garlic(Fields of Plenty)
Sweet Corn(Occupy Yourself)
Cucumber or Zucchini(Iroquois Avenue, Food Field, Fields of Plenty)
Salad Mix(Food Field)
Scallions(Occupy Yourself, Iroquois Avenue, Fisheye Farm)
Parsley(Occupy Yourself)
Carrots or Cabbage(Buffalo St. Farm, Food Field, Fields of Plenty, Occupy Yourself)
Celery; Tuesday only(Singing Tree Garden)
Head Lettuce; Friday/Saturday only(Fisheye Farm)

Farmer’s Benedict

As you’ve been getting beets in your share, we hope that you’ve been finding ways to use the beet tops. These delicious greens are much like a more delicate, sweeter version of chard. They happen to be my favorite green to eat for breakfast, as their slightly acidic flavor goes great with eggs. Below is a recipe for a brunch that easily prepared and full of nutritious Omega 3 fats.



This recipe can be modified to individual taste. It takes 20 minutes to prepare and serves 4-5.

8 Eggs
Small loaf of artisan bread
1 package smoked trout or 2 tins of boneless, smoked sardines
1 bunch of beet greens, beets removed
3 cloves garlic
4 sprigs basil or other herb for garnish
3 Tbsp olive oil
1 Tbsp apple cider vinegar or lemon juice
salt and pepper to taste


Heat a small pot of water on stove until boiling; this will be used to poach your eggs.

Make toast points from thick cut slices of bread. A toaster can be used, but best results will be found by toasting the bread in a flat skillet with a light coating of olive oil.

After the toast has been removed from the pan, add 2 Tbsp of olive oil and sautee garlic until fragrant. Throw in beet greens, salt, and a teaspoon of lemon juice or vinegar. Cover while the greens simmer and wilt. Stir occasionally and keep heat on medium or low.

While the greens are cooking, add 2 teaspoons of vinegar or lemon juice to your pot of boiling water. Begin poaching your eggs, three or four at a time. Instructions to poach an egg can be found here. If poaching eggs is too intimidating, you can substitute eggs of another style.

Once the greens have wilted, remove the lid so steam can evaporate and the greens are not too watery. Turn off heat and cover again to keep warm. Arrange toast points out on plates and spread smoked trout or crushed sardines over the toast. Then add beet greens. Once eggs have cooked, dry them on a clean washcloth and carefully add them atop the greens. A sprinkle of salt, a sprig of fresh herbs, and a dash of hot sauce completes the plate.


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