Thank you so much for a great season! We truly couldn’t do it without you! This is the final week of your City Grown CSA, but it’s not the last chance to enjoy delicious, hyper-local veggies. We will have 2 special holiday stands in November so mark your calendars.
Wallingford Thanksgiving Stand, Nov. 19th 10am-2pm at 4108 Eastern Ave N
Crown Hill Holiday Market (where we will be joined by many other fabulous vendors including your fellow CSA member Crown Hill HoneyNov. 30th 3-7pm in the gym at Crown Hill Center, 9250 14th Ave NW
Here’s what’s fresh this week:
-Baby arugula
-Baby lettuce mix
-Spicy salad mix
-Pea shoots
-French breakfast radishes
-Dino kale
-Rainbow chard
-Green onions
-Fingerling potatoes
-Green tomatoes
-Ground cherries
-Delicata squash
-Micro greens
-Curly green leaf lettuce
-Red butter lettuce
-Speckled romaine lettuce
-Green butter lettuce
(Potentially more available for pre-order after Monday night) 
Veggie of the Week: Broccolini!
We saved the best for last! Our broccolini is super tender and amazingly delicious. This has been a City Grown favorite for years and we’re happy to highlight it this week:




    • 1 1/2 pounds broccolini (2 large bunches), ends trimmed
    • 4 tablespoons olive oil (divided)
    • 1 teaspoon kosher salt (divided)
    • 1 small sweet onion, finely diced
    • 8 ounces cremini or other mushrooms, thinly sliced
    • 1/4 cup dry white wine or vermouth
    • 1/4 teaspoon freshly ground black pepper
    • Grated Parmesan cheese, for serving (optional)


    1. Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
    2. In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
    3. Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

Thanks for a great season and we’ll see you at the farm stands this week!

Ashley and Ellen

Your City Grown Farmers


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