With temperatures soaring higher and higher, working outside becomes more challenging. Knowing that all of us City Commons growers are enduring the same conditions and prevailing together gets us back into the fields and keeps us positive and upbeat. We lean on each other for the incentive to stay inspired Read more
Tomatoes are my FAVORITE. This is a little poem/celebration I wrote on the blackboard at a farm I worked on a few years ago: Give thanks to the Mother Earth from whom all blessings flow. Give thanks to the Sun, Moon and Stars. Give thanks to the rain and the Read more
And we end up with a light box. A couple folks pointed out this week that the boxes were a little light (especially on Tuesday). Part of a CSA is rolling with the ups and downs of the season. But also part of a CSA is us telling you a Read more
Hello CSA members- We hope you have been enjoying all of your vegetables and fruit and flowers so far this year. Now with some hot weather we can see about getting tomatoes and peppers coming at you soon. A few of you have pointed out that our spring potluck never Read more
It’s a little delayed due to our early snow storm, but here are the herbs and vegetables that will make your feast extra special. Some crops we had originally planned to give you (chard, more beets, more lettuce, fennel) were damaged by the early extreme cold, but that left extra Read more
Carrots are the best! Or at least that’s how I feel. They’re crunchy, or you can cook them and they get soft, but not mushy. You can use them in soups and salads and more. They’re good straight out of the garden all by themselves or dressed up in something Read more
Pumpkins, butternut, delicata, acorn, spaghetti, kabocha… They’re all hard squashes that store well and are SUPER HARD to cut open but totally worth the time and energy. They can be sweet in pies, or savory with curries. They store very well at a temperature slightly below room temperature, save the Read more
These are what most people in the US think of when they think of radishes (there are also the large Daikon types). They’re small and crisp and peppery. We usually see them in salads, but here are some other fun things to use them for Radish butter Carrot top salad Read more
Technically an immature onion plant, but usually a variety specifically grown for this purpose. They’re wonderful and cold hardy and give a mild onion-y flavor to all sorts of recipes. Here are some of our favorite recipes that use them: Green Onion Pancakes Napa Cabbage with Peanuts and Cilantro
Jerusalem Artichokes, also known as sunchokes, are a relative of the sunflower. They are funny looking, but great for your health. Diced up raw, they are crisp and flavorful and can replace water chestnuts in recipes, or they can be eaten cooked like potatoes! Learn more about them here: http://www.eattheseasons.com/Archive/sunchoke.htm Here are Read more