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 Honey) Nov. 30th 3-7pm in the gym at Crown Hill Center, 9250 14th Ave NW.
Here’s what’s fresh this week:
-Baby lettuce mix
-Spicy salad mix
-French breakfast radishes
-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:
ROASTED BROCCOLINI WITH WINEY MUSHROOMS
- 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)
- 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.)
- 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.
- 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