Week 3 2018

With temperatures soaring higher and higher, working outside becomes more challenging. Knowing that all of us City Commons growers are enduring the same conditions and prevailing together gets us back into the fields and keeps us positive and upbeat. We lean on each other for the incentive to stay inspired and expanding. We appreciate our supporters and hope that you can make it out to the Garden Party on August 19th at Occupy Yourself Agriculture Academy.What's in the box?This week's Share will include choices so pick your preference for swiss chard or kale on Tuesday, and mustard greens or beets on Friday. Everyone gets a choice of radishes or summer squash. Here is where produce is coming from this week:Kale from Buffalo StreetStrawberries (Tuesday shares only), beets and chard from Fields of PlentyMustard greens, baby kale, lettuce heads from FisheyeLettuce, Bok Choi, and Radish from IroquoisLemon Balm from Singing TreeSalad mix, Zucchini, Beans (Friday shares only) and Cherries from Food FieldThis week's recipe is Zucchini Rolls or Zucchini SushiIngredients:3 large zucchini, sliced into 1/4"-thick strips3 tbsp. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper1 c. ricottaPinch of crushed red pepper flakes1/3 c. chopped sun-dried tomatoes1 tbsp. freshly chopped basilDirectionsHeat grill to high. Toss zucchini with 2 tbsp olive oil and season with salt and pepper.Grill until charred and tender, 3 minutes per side.Stir together ricotta, remaining tablespoon olive oil, and crushed red peppers and season with salt and pepper. Spread a layer of ricotta on zucchini and sprinkle with sun-dried tomatoes and basilTightly roll up and serve