December 05, 2021
From Our Farmers
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Fresher Together Chicago
@ FresherTogether www.freshertogether.com
Mixed Roots (Turnips, Carrots, Beets), Herb Trio ( Oregano, Sage, Thyme)
(sample a variety we’re thinking about growing next season and see what you think)
One Family Farms Chicago
@1_familyfarms www.1familyfarms.com
Collards, Radishes, Spinach, Lacinato Kale
Bee-utiful Chicago
@bee_utifulhoney www.bee-utifulbees.com
Honey
Urban Eden Chicago
@urbanedenfarms www.urbanedenfarms.com
Spicy Micro Greens, Cafe Salad Mix
(Lolla Rossa, Green Oakleaf, and Baby Romaine),
Chicago Bread Club (Run by Fresher Together) Chicago
@chicagobreadclub www.chicagobreadclub.org
Local Organic Black Beans
Your Bountiful Harvest Chicago
@yourbountifulharvestfamilyfarm www.yourbountifulharvest.com
Cut Mixed Greens
Never hesitate to reach out if you’re unsure what to do with things in your bag! FresherTogether @ gmail.com or text 312-88-Fresh (3-7374)
Remixing how you RADISH!
Spring and Fall are often filled with radishes. They are one of the easy first things that can pop up in the cool spring, and one of the last things you can still be growing in the cool fall. But we wanted to make sure that you knew radishes just don’t have to be cold and a raw salad topping. One of my favorite ways to eat radishes is roasted in the oven with garlic they get so sweet and so delicious.
So take some moments and explore some cooked recipes with radishes. Do a quick search for “cooked radish recipes” or just start by roasting them in a very hot (400 degree plus) oven tossed in a little oil and garlic. Lay them flat on a tray and cook them until they start to brown and get tender.
Or pickle them, or make kimchi, or just throw them on your salad. one of my favorite raw uses for them is as a topping on a yummy soup such as pozole!
Here’s some quick recipes from the internet!
This Week’s Community Grain Share and about CBC
Black Turtle Beans. This bean is believed to have originated in southern Mexico and Central America over 7,000 years ago. Black Turtle beans are one of the tastiest beans we know. They have a deep, rich flavor that works superbly in soups, chili, and as refried beans.
The mission of the Chicago Bread Club (CBC) is to share the art and knowledge of bread, and to promote and expand the racial equity of the regional grain economy. CBC is a Black Led organization currently doing work to make local grain and staple crops more accessible for all. Especially focusing on the South Side of Chicago CBC seeks to share local grain as well as have local grain growing as an option for production for BIPOC Farmers and Producers.