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Garlic Flavored Green Beans

My sister once described garlic scapes as “garlic flavored green beans.” After that, in addition to using them as a substitute for regular garlic cloves, I started steaming them and eating them with melted butter and lemon juice with a sprinkle of salt and black pepper. I suggest you try Read more

By City Commons, ago
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Italian Kale (or Beet Greens)

1 bunch kale (or beet greens or Swiss chard), stems removed and leaves coarsely chopped 1 clove garlic, (or 3-4 garlic scapes), minced 1.5 tablespoon olive oil 2 tablespoons balsamic vinegar Salt and ground black pepper to taste  Add olive oil to pan over medium heat. Once oil is hot (but not burning) add Read more

By City Commons, ago
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Week 10 2013

Can you believe we’re already halfway through the 2013 season? Time flies. Just think, ten weeks ago we were eating only leafy greens out of the gardens. Now, with the late summer bounty coming in, more fruiting crops continue to ripen. This week we’ll all be incorporating the following items Read more

By City Commons, ago
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Roasted Fish and Fennel Fronds

Fennel leaves (or fronds, if you’re fancy) are a really good seasoning for fish. Tilapia, salmon, or even self-caught bass or bluegills work in this simple recipe: Fish Roasted on Fennel Fronds Serves 4 4 medium-sized fish fillets (or whole, cleaned fish) 1/2 cup fresh lemon juice 1/2 cup olive Read more

By City Commons, ago
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Mint Yogurt Sauce

This sauce is great on lamb chops, as a dip for anything fried, or as a condiment on a sandwich: Ingredients: 1/2 cup fresh mint leaves 1/2 cup fresh cilantro 1 clove garlic 1 tbsp lime juice 1/2 cup of plain yogurt 1 tsp salt (or to taste) 1/2 tsp Read more

By City Commons, ago
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Happy Thanksgiving

Thanksgiving is a great time to celebrate lots of things: family, friends, and the foods of the season. We want to thank all of our CSA members for supporting us doing our 2012 season. If you’d like to eat lots of Detroit grown produyoungest Thanksgiving you should sign up for Read more

By City Commons, ago