The Joys of Zone 6
 You might’ve noticed the bounty of roots and brassicas in your shares these past few weeks-- cabbage, radishes, and onions to name a few! And you might be wondering, why all these roots and brassicas? What about nightshades? Or legumes? Well, the abundance of these beautiful, vibrant, and hearty vegetables is due to the zone in which your food is grown! Northeast Ohio sits in the heart of zone 6 on the USDA planting hardiness scale, meaning that farmers in our region are able to plant seeds and harvest crops within the first and last frost dates in the area, based on weather patterns. With a medium-length growing season, City Fresh farmers located throughout Northeast Ohio are planting seeds and harvesting crops between March and mid-November. These months hold the perfect conditions for planting and harvesting vegetables like beets, carrots, and garlic.
As we shift into warmer summer weeks, our share contents will change with the temperatures, as well! We appreciate your patience while shares bursting with eggplant, green beans, peppers, and tomatoes are on the way. We may not have the season length of California or the fantastic fruits of Florida, but we certainly do have the joys of the hardiness of zone 6 and we are delighted to share in the bounty with you!
Remember, you can join City Fresh any time this season. Order for one week, five, or twenty! We'll be here, churning out all the great seasonal veggies you depend on!
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Honey Garlic Butter Roasted Carrots
Ingredients: 
- 2 pounds carrots diagonally cut into about 2 to 3-inch pieces
- 5 tablespoons butter
- 4 garlic cloves minced
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Chopped fresh parsley for garnish
Instructions:
- Preheat oven to 425F.
- Grease a rimmed baking sheet with cooking spray and set aside.
- Cut up the carrots and set aside.
- Melt butter over medium-heat in a large nonstick skillet.
- Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
- Remove from heat and stir in the honey; stir until thoroughly combined.
- Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.
- Transfer carrots to previously prepared baking sheet.
- Arrange in one layer and bake for 22 to 25 minutes, or until carrots are browned and tender.
- Remove from oven and transfer to a serving plate.
- Taste for seasonings and adjust accordingly.
- Garnish with fresh chopped parsley.
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How to Make Kale Chips
Courtesy: Minimalist Baker
 Ingredients:
- 1 large bundle curly green or purple kale
- 1-2 Tbsp melted coconut or avocado oil
- Seasonings of choice (i.e. pinch sea salt, 1 tsp cumin powder, 1 tsp chili powder, 1 tsp curry powder, 1 tbsp nutritional yeast, etc. // measurements listed per 1 large bundle kale)
Instructions:
- Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.
- Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.
- Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
- Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.
- Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.
- Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.
- Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.
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Easy Skillet Green Beans & Bacon
Courtesy: The Spruce Eats
Ingredients: 
- 2 pounds fresh green beans
- 8 strips bacon, diced
- 3 tablespoons butter
- Black pepper, to taste
- Salt, to taste
Instructions:
- Gather the ingredients.
- Top and tail the green beans by slicing off both ends. Cut them into 1- to 1 1/2-inch pieces. Reserve.
- Heat a large skillet or sauté pan over medium heat. Add the diced bacon and fry it until crispy.
- Remove the bacon to paper towels to drain the excess fat. Reserve.
- Leave 2 to 3 tablespoons of the bacon drippings in the skillet and reserve the remaining drippings for another recipe.
- Bring a pot of salted water to a boil over high heat and add the beans. Boil for about 8 to 12 minutes, or until the desired doneness is reached.
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Single Share
Red Potatoes
Kale
Yellow Zucchini
Garlic
Carrots
Pickles
Radishes
Red Lettuce
Cherries
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Family Share
Candy Onion
Zucchini
Garlic
Carrots
Pickles
Kale
Red Lettuce
Red Onion
Parsley
Yellow Squash
Candy Beets
Cucumber
Green Beans
Cherries
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*Share contents subject to change.
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We Have A New Member of the City Fresh Team!
 Meet Sarah Jane, the new City Fresh Farmer Liaison! Originally from Arlington, Virginia, Sarah Jane is a recent graduate of Oberlin College, with a double major in Environmental Studies and Politics and a minor in History. Sarah Jane is passionate about supporting local small-scale farmers and increasing food access in Northeast Ohio. In her free time, she likes to play frisbee (go Preying Manti!), drink homemade cappuccinos, and read about farming as a form of resistance. She is excited to be part of the City Fresh Team and enjoys spending time with the farmers that grow the produce found in your weekly shares!
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