Week 5: 2/3 - 2/6
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
On the farm this week: Most of your bag this week comes from our newest greenhouse off the side of our barn. This greenhouse as allowed us to maximize the little sunlight we get in the winter to grow more heat loving crops like sunflower shoots and nasturtiums. This house heats up fast and maintains heat much longer than our others due to the adjoining wall of the barn and the rock wall that hold a lot of heat. I thought, when we first put this up, I would have a nice sitting area in here to rest and enjoy the sun, but it is now completely full of happy plants :p still pretty enjoyable though!
In Your Bag This Week
Pea Shoots: sweet and crisp, they are great on sandwiches and wraps or over stir fry. Store in your fridge.
Spinach: tender, sweet and crisp. this spinach is perfect for a salad or sautéed as a side. Store in your fridge for up to a month.
Celery: time to make soup! great eaten raw or cooked but remember, its the real thing so it has A LOT of flavor. Store in a bag in your fridge.
Nasturtiums: like beautiful lilly pads that have a wasabi like flavor; these are great on tacos, added to salads or thrown over stir fry. Store in a bag in your fridge.
Sunflower shoots: One of my favorite greens, these are crunchy with a nutty earthy flavor and very easy to eat. add to wraps or sandwiches or salads. 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. Store in a bag in your fridge.
Spinach & Egg Breakfast Pizza | Serves 4 | total time: 35 mins
Ingredients
Cornmeal
1 loaf (1 pound) frozen pizza dough, thawed
1 tablespoon plus additional extra virgin olive oil, divided
5 to 6 ounces fresh baby spinach
1/3 cup plus additional grated Parmesan cheese, divided
3 tablespoons sour cream
1 small garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon plus additional coarsely ground pepper, divided
4 large eggs
Instructions
Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes.
Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.
Celery Salad with Dates, Almonds & Parmesan | Serves: 4 | total time: 30 mins
Ingredients
8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
½ cup raw almonds
4 Medjool dates, pitted and roughly chopped
3 tablespoons fresh lemon juice (from about 1 ½ lemons)
¼ teaspoon red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste
2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
¼ cup extra-virgin olive oil
Instructions
Place the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes. Transfer to a cutting board and chop with a chef’s knife.
To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt (I started with ¼ teaspoon) and pepper, and toss to combine. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper and/or red pepper flakes until you reach an irresistible balance of salty, spicy, tart and sweet.
Serve at room temperature or chilled. This salad keeps well, covered and chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).
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!
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