Week 1: 4/16 - 4/19
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What We’re Up To
We are in full planting mode! Our greenhouse is full to the brim with plants to go outside, our tunnels are full and we will be moving them next week so we can plant our summer tomatoes. Spring is my favorite time of year because everything is new, beautiful and the weeds are not up yet ;)
In Your Bag This Week
Micro Arugula: crisp and peppery, these are great on sandwiches, as a salad or over your morning eggs! Store in your fridge. Pea Shoots: Sweet and crisp. These taste like peas without the shucking. Excellent on a grilled cheese sandwich :) Store in your fridge. Spinach: Super sweet and crisp. Eat as a salad or sautee. Did you know all our spinach is harvested by hand-thumb and finger pinched off the plant. It can be tedious but by doing this way we get between 3 and 6 harvests off the same bed. Store in your fridge for up to 3 weeks. Red Onions: these are the last of our winter supply, eat them up this week or next. Store in a cool, dry place. Flavor Mix Microgreens: A bag of our classic Microgreen mix. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge. Nasturtiums: These beautiful green and blue gems pack a punch. Similar in flavor to wasabi, the heat hits you up front then goes away quickly. Great over your breakfast eggs, paired with meat or cheese or added to a sandwich. Store in your fridge. Full shares also received Kale: siberian kale is one of my favorites because it is very tender and very sweet. If you have a kale-hater in your life, have them try this. Store in a bag in your fridge.
Sautéed Spinach | Servings: 4 | total time: 10 mins
1 tablespoon olive oil
1 medium white onion chopped
4 teaspoons minced garlic see note
1 tablespoon unsalted butter
1 teaspoon soy sauce
8 oz fresh spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
In a large skillet, heat up olive oil. Add onion and saute for 4 minutes. Add garlic and butter and saute until the onion is starting to brown.
Add soy sauce and stir well. Add spinach and gently toss to mix with sauteed onion.
Cook until spinach is wilted. Season with salt and pepper.
farmers note: i like to add some bacon or crunchy breadcrumbs to this and eat it as a main dish.
Wild Rice & Microgreen Salad | Servings: 6 | total time: 40 mins
1/2 cup wild rice
1/2 cup brown long grain rice
1/2 cup chopped spring onion
1/2 cup chopped flat leaf parsley
1/2 cup chopped coriander
1/4 cup chopped mint leafs
1/2 cup chopped dill
1 small red onion
2 tablespoons olive oil
1/4 cup blanched almonds
1/4 cup golden raisins
1 cup Microgreens
Salt and pepper, to taste
lemon, juice, to taste
extra virgin olive oil, To Taste
Soak the raisins in cold water. Preferably overnight or at least for couple of hours. Cook the rice according to the packaging instructions. Once it's cooked, fluff it with the fork and let it cool in a big mixing bowl.
In the meantime, chop the red onion and fry it in olive oil until golden brown. Scoop it into the mixing bowl with rice. In the same pan toast almonds, then raisins. Add them into the bowl with the rest of the ingredients.
Mix all the herbs and rice thoroughly, season with sea salt and pepper, add a dash of extra virgin olive oil if you like, and a generous squeeze of lemon.
Plate salad individually and add microgreens on top to keep them fresh.
Note from The Feedfeed: Add a little twist to this recipe by soaking the raisins in a tablespoon of hot water and a juice of 1 lemon. The result? A super tart burst of flavor that will leave you wanting more!
We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home.
Please bring your bag back next week so we can re-use them!