Week 4: 6/24 - 6/27
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: We are so close to tomatoes season it is hard to belive. All this early heat has sped up the ripening process so you may see cherry tomatoes in your bag next week! We have been busy rotating beds to new crops and prepping the second half of our front field for permanent beds. This will allow us to grow so much more in a manageable way while maintaining healthy soil.
In Your Bag This Week Beets: root is sweet and deep red while the greens have a spinach flavor. Both are edible and delicious. Store in a bag in your fridge.
Baby Kohlrabi: I love kohlrabi when it is small because it is less work to eat. just chop off the stems and roast or chop and sautéed the bulbous part. These have a broccoli like flavor and can be eaten raw if sliced very thin. Store in a bag in your fridge.
Green Onion: easy to eat and easy to use, simply chop and sprinkle over any dish for added flavor. Store in a bag in the fridge.
Romaine or Butterhead Lettuce: chop and eat in a salad or on sandwiches. This adds a great crunch and fresh flavor. Store in a bag in your fridge.
kale: Siberian kale is super tender, even the stem, and slightly sweeter than most others. This makes it a great choice to eat raw in salads but can also be cooked. Store in a bag in the fridge.
Garlic Scapes: These are kind of funny looking if you have not seen them before but they are really delicious! With a buttery garlic flavor they make a great pesto or can be grilled, chopped and added to soup or baked dishes. Store in your fridge.
Flavor Mix Micros: mild, colorful and full of flavor these little beauties are great as a salad on their own or added to sandwiches. Just add olive oil and salt! Store in a bag in your fridge.
Sage: there is something about the smell of sage that just makes you think of home cooking! use in any cooked dish to give it an extra dose of love. store like flowers on your counter.
Coconut Beetroot Curry with Thyme | Serves: 2 cups | total time: 30 mins
Ingredients 2 tbsp coconut oil
1 sweet onion diced
2 cloves garlic minced
2 tsp curry powder
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp fine sea salt
1/4 tsp cinnamon
2 beets peeled and diced
1 13.5-ounce can unsweetened coconut milk full-fat (from a can)
1 tbsp fresh thyme leaves
Cooked rice for serving
Warm pita or naan bread for serving
If you want to make rice to serve with this dish, start that first before making the curry so that it's ready for serving. Heat the coconut oil over medium heat in a large skillet. Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until tender.
Stir in the garlic, curry powder, cumin, ginger, salt, and cinnamon. Cook for 2 to 3 minutes until fragrant.
Add the diced beets and coconut milk to the skillet. Bring to a gentle simmer over medium heat, cover, then reduce heat to medium-low for 15 minutes. Uncover, stir in the thyme leaves, and cook for another 10 minutes, until the beets are tender and the coconut milk has thickened a little. Season with more salt as needed.
Serve the curry warm over rice or on the side of pita or naan bread for dipping.
Store leftovers in an airtight container for 3 to 4 days in the fridge. Reheat on high for 1 to 2 minutes in the microwave.
For a spicier curry, substitute 1 to 2 tablespoons of red curry paste in lieu of the dried seasonings in this recipe.
Kohlabi Slaw with Creamy Dressing | Serves: 3 | total time: 30 mins
3 cups thinly sliced kohlrabi 1-2 kohlrabi depending on size
1 cloves garlic
0.5 jalapeno seeds removed
0.17 cup mayo
0.17 cup sour cream
1 Tbsp. lime juice
0.13 tsp. kosher salt
0.13 tsp. pepper
0.25 cup fresh cilantro
Instructions How To Cut Kohlrabi:
Cut the leaves off the top of the kohlrabi with a knife. The leaves may be used in another recipe or discarded.
Cut the top and bottom of the kohlrabi off with a knife and discard. This will give you a flat surface on both the top and bottom portion of the vegetable and make it easier to cut.
With the flat surface of the kohlrabi on the cutting board remove the skin with the knife and discard.
Once the kohlrabi is completely peeled cut it half and then into chunks.
To cut it into matchsticks simply cut each of the chunks into slices, stack the thin slices on top of one another, and cut the stacks into thin strips.
Continue until you have roughly 6 heaping cups of thinly sliced kohlrabi. Place the sliced kohlrabi in a bowl. For The Dressing:
Cut 2 cloves of garlic into chunks. Cut a jalapeno in half, remove the seeds, and cut it into chunks.
Place the garlic and jalapeno into a mini food processor. Add ⅓ cup each of mayo and sour cream. Add ¼ tsp. of kosher salt and pepper along with 2 Tbsp. lime juice. Add ½ cup of fresh cilantro.
Pulse until the mixture is creamy and completely combined.
Pour the dressing over the sliced kohlrabi a bit at a time and stir until completely combined. You can add as much or as little dressing as you like.
To Serve: May be served immediately. Garnish with a squeeze of lime over the top (optional).
Notes Kohlrabi has a naturally high water content and the salt in the dressing may draw some of the water out causing the dressing to become watery. It's best to serve with a slotted spoon to avoid a mess when serving.
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! thanks!