The Veggies Are Here!

We did it! The waiting is over and the fresh fruits and veggies are ready to come home with you! We’re so happy that week one is under way. If you weren’t able to sign up in time for our first week’s shares, not to worry! You can still sign up for week two and join in the splendor. As we embark on another year of managing a pandemic, please know that staff and volunteers will continue to do everything they can to keep everyone safe. With that in mind, we have a few updates:

Curbside Pick-Up:

Many of our Fresh Stops will have a curbside pick-up option available. Look for a sign or pull up near the distribution area and a staff member or volunteer will check you in and put your share in your vehicle for you!

Please Wear a Mask:

While the CDC has announced that vaccinated individuals do not need to wear a mask, we aim to continue looking out for everyone, especially vulnerable populations, by masking up! Please wear a mask while picking up your share.

Keep Your Distance:

We all need a little space! Please avoid crowding tables and maintain distance between yourselves and other shareholders when waiting for your share and from volunteers when collecting your shares.

Prepackaged Shares:

All of our shares will be prepackaged, again, this season! One of our volunteers will direct you to the correct share size when at the Fresh Stop. Sensitive items, like tomatoes and peaches, will be packaged in their own bags for protection.

Welcome, if this is your first veggie adventure with City Fresh! And welcome back if you already know the ropes! We're glad you're here!

Simple Roasted Beets & Garlic Scapes

Courtesy: Dishing Up the Dirt

Ingredients:

1 bunch of beets, greens removed and saved for another use
1 bunch of garlic scapes
3 tablespoons olive oil
2 teaspoons red wine vinegar
2 teaspoons dried thyme
Flaky sea salt

Instructions:

Preheat the oven to 400F.
Slice the beets into 1-inch wedges and place them on a baking sheet. Add the garlic scapes to the sheet and drizzle everything with the olive oil and red wine vinegar. Sprinkle with the thyme and a hefty pinch of flaky sea salt. Toss everything together until well coated and place in the oven. Roast until the beets are tender and the garlic scapes are lightly charred. About 35-40 minutes. Toss the veggies halfway through cooking.

Everyday Kale Salad

Courtesy: Gimme Some Oven

Ingredients:

1 bunch (about 5 ounces) kale, roughly chopped with tough stems discarded
2 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1/2 cup shredded Parmesan cheese
1/3 cup sliced almonds, toasted
Sea salt and freshly-cracked black pepper

Instructions:

Add the kale to a large mixing bowl and drizzle evenly with the olive oil. Using your fingers, massage the oil into the kale for 1-2 minutes until the kale has softened.
Add in the lemon juice, Parmesan and almonds. Toss until evenly combined.
Taste and season with however much salt and black pepper that you’d like, then toss once more until combined.
Serve immediately and enjoy!

Lemon Garlic Sauteed Cabbage

Courtesy: Inspired Taste

Ingredients:

2 pounds white cabbage, core removed and shredded (10 cups)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon garlic, minced
Pinch crushed red pepper flakes
1/2 teaspoon fine sea salt or more to taste
Half of a lemon, cut into wedges

Instructions:

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.

Some of our stops will be a little different this season.

Kamm's - The Cleveland Public Library West Park branch is currently closed due to construction. Distribution will now occur in the parking lot of Bethany English Lutheran Church located on Triskett Rd.

LCCC - The college is open, however we will still be distributing outdoors. Distribution will now take place in parking lot #8.

Visit our website for a map of our Fresh Stop locations and updated changes!