Week 12 – Carrots

Here’s what’s fresh this week:
-Baby lettuce mix
-Baby arugula
-Green butter lettuce
-Green leaf lettuce
-Red leaf lettuce
-Green onions
-Rainbow chard
-Dino kale
-Sugar snap peas
-Edible calendula flowers
-Lemon cucumbers
-Patty pan summer squash
-Sungold tomatoes
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Basil plants
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
Veggie of the Week: Carrots!
Crunchy and sweet, carrots are the perfect summertime snack! They can be eaten raw with dip or in a salad, pickled with ginger, roasted, grilled or sauteed to perfection. You can do pretty much anything with carrots, even bake with them! Check out this awesome recipe from Farmer John’s Cookbook for Carrot Apricot Muffins:
-2 cups all purpose flour
-1/2 cup sugar
-1/4 cup brown sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-2 large eggs
-1/2 cup butter, softened
-1/3 cup buttermilk
-2 teaspoons orange juice concentrate
-1/2 cup chopped dried apricots
-1 1/2 cups grated carrots
-1/2 cup chopped walnuts or almonds
1. Preheat the oven to 400 degrees F. Generously coat a 12-cup muffin pan with butter or line it with paper muffin cups. Set the pan aside.
2. Mix the flour, sugar, brown sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, beat the eggs. Beat in the butter, buttermilk, and orange juice concentrate. Slowly add the flour mixture, stirring lightly and briefly, until just combined. (Avoid overmixing the batter, as this will make the muffins dense and tough.)
4. Add the apricots to the flour mixture. Stir in the carrots and nuts until the ingredients are just combined.
5. Ladle the batter into the prepared muffin pan, filling each cup no more than 3/4 full. Bake the muffins until a toothpick inserted near the center comes out clean, 20-25 minutes. Cool for 10 minutes on a wire rack before serving.
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 11 – Summer Squash

Veggie of the Week: Summer squash!
Summer squash are in the cucurbit family, related to cucumbers and melons. We grow two varieties, zucchini and patty pan summer squash. Everyone knows that zucchini bread is an amazing way to use excess zucchini! Here’s a couple more ideas for what to do with your summer squash:

Stuffed Pattypan squash

What you need to have ready: Pot for boiling 5-7 pattypan squash, baking dish, large mixing bowlsaute’ pan, separate 2 quart saucepan for rice, if it is not pre-cooked.

**The Stuffing recipe will make more than needed . I used it for stuffed zucchini and mushrooms.

  • 5-7 small-medium pattypan squash
  • water for to cover for boiling
  • 2 cups of pre-cooked brown rice


  • 1 Tablespoon olive oil
  • 1 cup of baby portabello mushrooms
  • 2 cups packed chopped rainbow chard (this is what I had on hand. Any cooking greens will work)
  • 1/2 cup chopped onions
  • 2 cloves garlic, chopped
  • 1/2 cup shredded swiss cheese
  • Seasonings: Penzey’s breakfast sausage seasoning. (Similar seasoning: sage and thyme. These vegetables are savory so any seasoning will work. Use what your family likes!)
  • 1/2 cup part skim ricotta cheese
  1. Boil pattypan squash for 15 minutes. If rice is not already cooked, cook it in a separate pan while the squash is boiling.  Cook rice and boil squash at the same time and make the stuffing while those two are cooking.
  2. In the sauté’ pan, add the oil. Let it heat to medium. Add the mushrooms, onions, garlic, and rainbow chard. Add Seasoning of choice. Cook 5-7 minutes until done. If the pan gets too dry, add a little water to finish steaming the greens.
  3. Preheat oven to 400*
  4. Add the sautéed vegetables to mixing bowl. Add the ricotta. Add the rice. Stir to combine. Set aside.
  5. Remove the squash. Cut off the end AND stem so that they sit flat. Using a small paring knife, cut out a deep pocket.  Repeat with the rest of the squash. KEEP THE STUFF YOU CUT OUT. Chop and add it to the mixing bowl.
  6. Stuff each squash with the vegetable/cheese mixture.
  7. Bake 20 minutes.
  8. Remove and top with cheese. Return to oven for 3 minutes until cheese has melted. Serve immediately.

Here’s the link to the full recipe: https://www.katrina-runs.com/stuffed-pattypan-squash

Another great idea for making use of squash blossoms: add them to a quesadilla!
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 10 – Beets

Veggie of the Week: Beets!
What a beautiful vegetable! Beets are gorgeous in color and amazing to cook with. Now that summer is in full swing and you’re out grilling anyway, why not add beets to the grill? Here’s a tasty recipe for grilled beets and green onions:
-1 bunch beets
-1 bunch green onions
-1 head garlic
-1 tbsp olive oil
-Salt and pepper to taste
-Chop beets into coins, cut the roots and tips off green onions. Peel garlic.
-Drizzle the olive oil and add salt and pepper. Wrap everything in tinfoil and grill for 20-30 minutes or until beets are tender. Enjoy!
This recipe brought to you by Farmer Ashley. Just ask if you’ve got any questions.
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 9 – Baby Bok Choi

Veggie of the Week: Baby Bok Choi!
We’re gonna congratulate ourselves for one second: our baby bok choi bunches are pretty incredible this week! We’ve had a rough start to bok choi season with seeding issues, insect damage and water but after a few attempts we finally have some kick-ass bok choi! The flavorful, crunchy heads of bok choi can be used raw in a salad or added to your favorite stir fry. Try them in this recipe for Baby Bok Choi in Mushroom
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon potato starch
  • 1 tablespoon water
  • 2 pinches salt
  • 1/4 teaspoon vegetable oil
  • 1 bunch baby bok choi
  • 3 tablespoons olive oil
  • 2 tablespoons minced green onion
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package sliced portobello mushrooms
  • In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  • Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choi into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choi, and arrange attractively on a serving platter.
  • Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choi; serve immediately.
Ellen and Ashley
Your City Grown Farmers

Week 8 – Rainbow Chard

Veggie of the Week: Rainbow Chard
In celebration of Pride week, we’re featuring Rainbow Chard as our Veggie of the Week! Rainbow chard certainly is one of the most colorful vegetables and it’s also one of the most versatile. You can use it raw in a salad, steamed, sauteed, pickled, or baked into a quiche. Did you know: chard and beets are derived from the same plant; beets have been bred for their large roots and chard for their large leaves. Pick up some rainbow chard from the farm stand this week to try in this tasty recipe, perfect for beating the summer heat:
Swiss Chard Salsa Verde


½ bunch small Swiss chard, preferably red or rainbow
1 medium shallot, finely chopped
¾ cup (or more) extra-virgin olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon (or more) red wine vinegar
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper



Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1¾ cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.


Check out the full recipe here: https://www.bonappetit.com/recipe/swiss-chard-salsa-verde

See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 4 – Turnips!

Here’s what’s fresh this week:
-Spicy salad mix
-Baby lettuce mix
-Baby arugula
-Baby romaine lettuce
-Baby butter lettuce
-Red butter lettuce
-Japanese salad turnips
-Green onions
-Rainbow chard
Plant Starts:
-Tomatoes (Sungold, Pink Berkeley Tie-Dye, Black Vernissage, and Arbason)
-Green onions
-Peppers (Bell and Padrón)
-Garlic chives
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
Veggie of the Week:Japanese Salad Turnips
Like all turnips, the Hakurei, or Tokyo, turnip is a member of the Brassica family. This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor.  Unlike other turnip varieties, hakurei do not need to be cooked.  They have an even-textured density and the flavor pairs well with a variety of different food items.  Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness.

Miso Glazed Japanese Turnips


  • 3 tablespoons white miso
  • 3 tablespoons unsalted butter, softened, divided
  • 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
  • 1 1/3 cups water
  • 2 tablespoons mirin (Japanese sweet rice wine)


Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and ⅛ teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Plant Starts!

Veggie of the Week: Plant Starts!

We love growing veggies for all of you, and we also want to encourage you to grow your own! Gardening can be a fun, rewarding hobby, and at the end of the day you get to eat all the amazing food; take it from a farmer, it tastes better when you grow it yourself! For those of you who are new to gardening -or anyone who wants to learn more- we’ve made a handy PowerPoint to give you tips on where to start (it’s attached to this email). And please don’t hesitate to ask us any questions you have about where to get seeds, what varieties do well in this climate, or what we use to amend our soil. 

We also offer garden consultations! For a small fee we’ll come to your place and give you tips on how to best use your space and creating a great garden plan. 
We’ll have tons of plant starts available this week and for a few weeks to come to give you a head start on growing your garden this season. Pick up a few today!
See you at the farm stands this week,
Ellen and Ashley
Your City Grown Farmers

Week 2 – Salad Mix

Veggie of the Week: Baby Lettuce Mix!
There are so many reasons to love spring, but one of the best is the delicious spring greens! They’re super fresh, crunchy and tender this time of year. Plus, adding more lettuce to our crop rotation allows us farmers to maintain healthy soils. Most of the food we grow all comes from the same family: brassica. By incorporating other plant families we can mitigate pests and increase soil nutrients. So eat lettuce for soil health! Check out this delicious recipe for a spring salad:


  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar, preferably Banyuls
  • 1/3 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 12 cups packed assorted baby lettuces (about 6 ounces)
  • 1 quart strawberries, hulled—small berries halved, large ones quartered
  • 4 ounces feta (preferably French), crumbled (1 cup)
  • 1 cup smoked almonds, chopped


How to Make It

Step 1    

In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.

Step 2    

Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.

Suggested Pairing

Bright, berry-scented rosé echoes the strawberries in this summer salad. Pour a crisp, dry rosé from Provence.

Week 1 – Arugula

Veggie of the Week: Arugula!
This week we’re highlighting one of our favorite spring greens. With it’s signature peppery flavor, arugula goes great in salads, on sandwiches or as a garnish to any dish. Make sure to grab yourself an extra bag to try this delicious recipe: Arugula Pesto!


  • 1/2 cup (2 oz/60 g) walnut pieces
  • 1 garlic clove, minced
  • 2 cups (2 oz/60 g) packed arugula leaves
  • 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
  • Kosher salt
  • 1 cup (8 fl oz/250 ml) extra-virgin olive oil


    1. 1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.

Check out the full recipe here: https://www.epicurious.com/recipes/food/views/arugula-pesto-51116200

Don’t hesitate to email us with any questions. See you at the Crown Hill Market this week!

Pink Beauty Radishes

This year has been all about partnerships for us! We love working with other small businesses to bring a wider array of offerings for our CSA members and farm stand customers. That’s why we’re excited to announce 2 new partnerships we’ve made this season. 
First, we’ve teamed up with Caffe Appassionatto to bring you a special City Grown Roast! Guatemalan beans make up a full bodied medium roast with low acid and smooth flavor. 
At Caffè Appassionato, we believe roasting coffee is an art. Unlike many of the large coffee roasters, who believe technology can take the place of the human touch or that speed is more important than taste, we put our instinct and love of fine coffee into every bean we roast. We use 100 percent, top-grade arabica beans selected carefully to assure quality. Our unique roasting method, the Appassionato Roasting Process, allows us to vary the time and temperature to produce a very low acid coffee with full-bodied flavor. Our process takes two to three times as long as methods used by conventional roasters. But our stomach-friendly coffee enables a lot of people to enjoy a cup or two who otherwise could not drink coffee.
Second, we’re partnering with Crown Hill Honey to start a Crown Hill Farmers Market! This monthly market will be every second Wednesday from 3-7pm in the same location as our farm stand. There will be food trucks, artisan crafts, and other Crown Hill small businesspeople. Find more info at https://www.crownhillmarket.org/First market will be June 14th. 
Each week we feature a Veggie of the Week which highlights the best of what’s available this time of year.
Veggie of the Week: Pink beauty radishes!
Pink beauties are one of my favorite types of radish. They’re crunchy and sweet with a spicy finish. As a farmer it’s important to learn many ways to prepare each vegetable and besides being great in salads, pink beauties are excellent for making radish curry! Here’s the recipe:
-2 bunches pink beauty radishes, with greens
-1 bunch japanese salad turnips, with greens
-1 large yellow onion
-1 jalapeno pepper
-5 cloves garlic
-1 small ginger root
-1 small turmeric root
-1 can coconut milk
-1/2 teaspoon curry powder
-2 cups white or brown rice
Salt and pepper to taste
Prepare rice in rice cooker or on stovetop. Slice radishes and turnips into coins, coarsely chop the the greens and set them aside for later. Dice the onion. Mince jalapeno, garlic, ginger and turmeric. In a large saucepan, sautee onions on medium high for 5 minutes or until they begin to turn translucent. Add radishes and turnips; sautee for another 5 minutes. Add ginger, garlic, jalapeno, turmeric, curry powder, and salt; sautee for another 5 minutes. Add coconut milk and stir. Cover the pan and turn heat to low, let simmer for 15-20 minutes, stirring occasionally. Add radish and turnip greens and stir for 2 minutes. Serve over rice.