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Summer's Delight Turns to a Slow Pace

 
August is always that time of the year where feelings of change start to creep in. School is starting up again, cooler temperatures are on the way, trees will soon turn all shades of orange and red, and the hustle and bustle of summer’s delight turns to a slow pace. As we ready ourselves for yet another season, we begin to plan for what autumn may bring. Despite the shift from summer’s abundance, we ready ourselves for the delight of fall foods. Our farmers continue to chug away in the fields, preparing for the joys of squash and pumpkins.
 
As you ready yourselves for the splendor of autumn, don’t forget that you can sign up anytime. With week 11 at our doors, there are still 9 more weeks of all the locally grown produce your heart’s desire. You can’t go wrong with treating your little ones to an eggplant sandwich in their lunch box, or carrots and peppers to munch on raw. We hope you will continue on this quest of seasonal eating with us and bring your family along for the ride. There’s no better time to stock your fridge, especially with the busy weeks that school brings, than the present. 

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Eggplant Parmesan


Courtesy: Food Network
 
Ingredients: 
  • 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
  • Kosher salt, as needed, plus 1 tablespoon
  • 5 cups fresh breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Freshly ground black pepper
  • Vegetable oil for frying
  • All-purpose flour for dredging
  • 6 large eggs, beaten
  • 2 tablespoons whole milk
  • Olive oil, as needed
  • 7 cups QUICK MARINARA SAUCE, recipe follows
  • 2/3 cup grated Parmesan, divided
  • 1 pound fresh mozzarella, thinly sliced
QUICK MARINARA SAUCE
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced (about 1/3 cup)
  • 5 cloves garlic, chopped
  • 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can)
  • Roughly chopped 2 sprigs of fresh thyme
  • 2 sprigs of fresh basil
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
Instructions:
  1. Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
  2. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
  3. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
  4. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
  5. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
  6. Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
  7. Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
QUICK MARINARA SAUCE
  1. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
  2. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  3. Yield: about 3 1/2 cups

Fresh Green Bean Salad


Courtesy: Taste of Home

Ingredients:
  • 4 cups fresh green beans, trimmed and halved
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, seeded and chopped
  • 1 cup fresh baby carrots, cut in half lengthwise
  • 1 cup coarsely chopped fresh parsley
DRESSING:
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
Instructions:
  1. In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
  2. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Quinoa Stuffed Peppers


Courtesy: A Couple Cooks

Ingredients
  • 6 multi-colored bell peppers
  • 1 cup SimplyNature Organic Quinoa
  • 4 garlic cloves
  • 3 medium shallots (1 cup chopped)
  • ¼ cup plus 1 tablespoon chopped parsley
  • ¾ cup chopped Southern Grove Shelled Pistachios
  • 2 tablespoons SimplyNature Organic Extra Virgin Olive Oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice plus zest from ½ lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup feta cheese crumbles (optional)
Instructions:
  1. Preheat oven to 425°F.
  2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
  3. Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
  4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

Single Share


Garlic
Carrots
Green Beans
Kale
Cubanelle Peppers
Grape Tomatoes
Aruba Pepper
Crimson Watermelon

Family Share


Garlic
Carrots
Sweet Corn
Swiss Chard
Golden Bell Pepper
Grape Tomatoes
Italian Eggplant
Jalapeno Peppers
Crimson Watermelon
Potatoes
Yellow Ball Zucchini
Candy Onions
*Share contents subject to change.

Make Your Own Tomato Sauce


$25 gets you:
  • Half bushel of Roma tomatoes
  • Onions
  • Garlic
  • Bell peppers
  • Basil
*Credit Card on file will be charged after delivery.
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