Week 8: 7/27 - 7/30
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: its HOT! we start earlier in the morning and try to avoid the heat when the weather is like this but it is not always avoidable depending on the day. The plants however can not get away. Some react by aborting their fruit like tomatoes or cucumbers when the temps are too high for them. Others wilt above ground and force all their water into their roots as a preservation method. Others will just flower as quickly as possible to produce another generation when they are too stressed to go on. Everyone has a way to deal that is unique to them and it would be fun to watch if we weren't dependent on it being beautiful and...alive. We do our best to keep things watered well so the stress is not too much for them and we keep on planting for another day.
Please remember to bring back last week's purple CSA bags!
In Your Bag This Week
Parsley: chop and add as a garnish to any dish, to salad dressings, marinades, dips and oils! Adds a great freshness to most dishes. Store in a bag in your fridge.
Flavor Mix Micros: Mild and tasty, these make an easy salad on their own or can add some color to any other salad. Try them on eggs or sandwiches – or anything, really! Store in a bag in your fridge.
Eggplant: Japanese Eggplant is great because you can eat the skin and it does not have big seeds or lots of water in it. Just cut lengthwise down the middle and score either side. add salt and olive oil and grill or pan sear; then add any sauce you want! Store in a bag in your fridge.
Cucumbers: They are here!! crunchy and refreshing, chop up for a salad, add to sandwiches or just eat with some salt! Store in a bag in your fridge.
Romaine: perfect for a salad or added to sandwiches, romaine is very versatile and tasty. Store in a bag in your fridge.
Zucchini and Summer Squash: perfect summer veggie! sautéed, grilled or baked they make a great side dish. Store on your counter in water like flowers.
Swiss Chard: Tastes like spinach but comes in pretty colors! Strip the leaf from the stem to cook the stem longer. you can grill this, sauté or add to a baked dish. Store in a bag in your fridge.
Cherry Tomatoes!: These are on the CSA ONLY TABLE and should not be stored in your fridge, leave them on your counter to maintain their sweet flavor.
Heirloom Tomatoes: These beauties are great for caprese salad, sandwiches or salads. beautiful flavor and fun shapes and colors! Store on your counter.
Radicchio: This bitter lettuce adds a punch of flavor to a salad, pizza or sandwiches. Store in a bag in your fridge.
Broccoli: steam, roast, grill or eat raw, broccoli makes a great side or main dish. Store in a bag in your fridge.
Jalapeño: For your salsa!! Store on your counter with your tomatoes.
Tropia Onions: like a fresh shallot, these beauties are mild and tasty, perfect compliment for summer food! store in a bag in your fridge.
Orecchiette with Swiss Chard, Parm & Lemon Zest | Serves: 2 | total time: 20 mins
Ingredients
6-8 ounces uncooked orecchiette pasta or other small shaped pasta
¼ cup reserved pasta water if needed for sauce
2 tablespoon olive oil
2 garlic cloves chopped finely
½ teaspoon red pepper flakes
1 large bunch of rainbow chard stems chopped and leaves roughly chopped
Salt to taste
Zest of 1 lemon
2 eggs or 1 per person
Instructions
Begin by boiling a salted pot of water and cook pasta according to directions. While pasta cooks, make the rest of the dish.
In a skillet over medium heat, add olive oil, garlic and red pepper flakes and saute for 1-2 minutes until garlic begins to lightly change in color.
Next add the chard stems and cook for another minute. Then add the chard leaves and toss to combine and cook until wilted. You may have to add the leaves in batches but it will all cook down.
Season with salt and adjust seasoning if needed. Then add in the cooked pasta and toss with grated Parmesan and lemon zest and add a bit of pasta water if it looks too dry or an extra drizzle of olive oil.
Put aside pasta and cook eggs. In a small nonstick skillet, add a drizzle of olive oil and carefully crack the egg in the pan.
Panzanella Salad | Serves: 6 | Total Time: 25 mins
Ingredients
½ cup plus 2 tablespoons extra virgin olive oil , divided
3 garlic cloves , divided
6 cups 1-inch cubed sourdough bread
1 ½ pounds tomatoes , any ripe, sweet tomato works, cut into 1-inch pieces
½ English cucumber seeded and cut into ½-inch pieces
½ cup slivered red onion
2 tablespoons capers
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup fresh basil leaves , roughly torn or thinly sliced
Instructions
Add 2 tablespoons of olive oil to a large skillet with 1 clove slivered garlic. Bring to medium heat, cooking the garlic until it becomes fragrant and golden, then remove the garlic slivers from the oil and discard. Add the cubed sourdough to the skillet and toss to coat. Cook the bread until golden, about 5 minutes, then transfer to a plate and set aside to cool.
In a large bowl, add the tomatoes, cucumbers, red onion, and capers with the cooled bread. In a small bowl, add the olive oil, red wine vinegar and use a garlic press to add the remaining garlic cloves into the bowl with the kosher salt and freshly ground black pepper. Whisk well and pour over the tomato mixture. Add the basil and toss to combine. Let stand at room temperature for 20-30 minutes before serving. This salad is best served the day it's made.
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!