Last Week: 11/5-11/8
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
Thank you so much for a great year!!
Thank you all so much for your support this year and for your commitment to local food!! Our CSA is truly the back bone of our farm-you are what drives us to get up each day and work hard to produce food that tastes great and improves our soil and ecosystem. You pay our bills, feed our soul and keep us grounded to our community that we are so thankful for (and honestly we missed SEEING YOU ALL this year)!
Even with the stress of Covid-19, this crazy election and all the unrest around us, you still made an intentional effort to come here, to our small farm, to get your food. This does not go unappreciated. Thank you so much for making us part of your weekly routine and dinner table, we are so grateful! As this is the last week and we take a couple week break before our winter share starts, please bring back any purple CSA bags you may have lying around so we can reuse them in the future. If you have a minute or 2 to fill out a survey to help us serve you better in the future, we would really appreciate it!! (it is totally anonymous)
In Your Bag This Week
Potatoes: wilcox purple skinned potatoes. Great for roasting, baking or boiling! Store in a cool, dry and dark place and eat up within a week or 2. Carrots: small pencils carrots have great sweet and earthy flavor! Store in a bag in your fridge. Kale: Literally can go in any dish. chop for raw salads, or a casserole, steam it or sauté!! Store in a bag in your fridge. Radish: round red or french breakfast, both are mild and perfect for tonights salad. Store in a bag in your fridge. Hakuri Turnips: I love these because its a whole meal in one-the turnips are sweet and juicy and the greens are peppery like arugula. My favorite way to eat them is sautéing the turnips with a little bacon and onion, add the greens in at the last minute then finish it with a TB of maple syrup. Sweet, salty, earthy, and slight peppery-its perfect. Store in a bag in your fridge. Cauliflower: these range in size from large to very small; if you got the small ones, you got several. Roast, steam or eat raw-makes a nice addition to any meal. Store in a bag in your fridge. Flavor Mix Microgreens: mild and crisp-makes a great salad on its own but also good on sandwiches, wraps or with a hot breakfast. Store in your fridge. Pea Shoots: crisp and sweet, these taste like peas without the shucking. Great on a grilled cheese sandwich or a salad! Store in your fridge. Spinach: This has frozen more than a few times now and is absolutely fantastic!! super sweet and crisp it is perfect for a salad or sautéed as a side. Store in your fridge for up to a month. Farm mix Salad Mix: simple and colorful, this mix is a staple for our farm. Easy salad-just add olive oil and salt or use it as a base for a dinner. Store in the fridge. Winter Squash: your choice of squash-all are great sweet or savory. Store in a cool dry place for up to 2 months. (this is on the CSA table) Cookies!! take your pick as a treat from us to you!!! (on csa table)
Sheet Pan Pizza with Cauliflower and Greens | Serves: 4 | total time: 45 mins
Ingredients
1/2 large head cauliflower
6 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 recipe (about 1 1/2 pounds) No-Knead Whole Wheat Pizza Dough, or store-bought dough
1 cup (2 ounces) grated Parmesan
12 ounces fresh mozzarella, torn into pieces
2 tablespoons drained green peppercorns in brine, or drained capers
3 handfuls baby greens such as arugula, kale, or spinach
1 tablespoon balsamic vinegar
Instructions
1 Preheat the oven to 450ºF. Place a rack in the lowest position.
2 Prepare the cauliflower: Trim away the outer leaves and cut the cauliflower in half Cut one half into slices about 1/4-inch thick, and reserve the other half for another use (or roast it all now and save half for another meal.) Some smaller florets will fall away; this is fine.
Spread the cauliflower slices and any florets that have fallen off on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil. Using your hands, rub the oil into the cauliflower, coating both sides. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3 Roast the cauliflower: Place the cauliflower on the lower rack of the oven. Roast for 20 minutes, or until tender. Let the cauliflower cool slightly on the pan and break or cut it into smaller pieces.
At this point, the cauliflower can be kept refrigerated for up to 5 days.
4 Stretch the dough onto the baking sheet: Wipe clean the baking sheet used to roast the cauliflower. Place the dough in the center of the baking sheet and drizzle with 2 tablespoons of the oil. Turn the dough to coat it well, spreading some of the oil over the baking sheet.
Gradually stretch the dough until it reaches the edges of the baking sheet. If it springs back or is difficult to stretch, cover with plastic wrap and let rest for 10 minutes before continuing.
6 Turn the oven to 500ºF.
7 Top the pizza: Brush the top of the dough with 1 tablespoon of oil and sprinkle with the grated Parmesan. Top with the mozzarella, followed by the cauliflower. Sprinkle the peppercorns (or capers) evenly over the dough.
8 Bake the pizza: Set the pan on lowest shelf of the oven and bake for 15 minutes, or until the cheese melts and the pizza is golden brown.
9 Top with greens: In a bowl, toss the greens with the remaining tablespoon of the oil, the vinegar and salt and pepper. Top the cooked pizza with the greens; they will wilt slightly from the heat of the pizza. Cut into squares and serve hot.
Wilted Spinach Salad | Serves: 6 | total time: 25 mins Ingredients 1 medium-sized very fresh, tart apple 3 tablespoons fresh lemon juice 1 small avocado, perfectly ripe 1/4 cup extra-virgin olive oil 2 cups sliced red onion (1/4-inch slices) 1/2 teaspoon whole cumin seeds (or more, to taste) 1 cup lightly toasted California walnuts, coarsely chopped 10 ounces very fresh baby spinach leaves, thoroughly dried 1/4 teaspoon kosher salt Freshly ground black pepper Lemon wedges (squeezable!), for garnish Instructions
Cut the apple into thin slices onto a plate, and drizzle with about 2 teaspoons of the lemon juice. Cover the plate tightly, and refrigerate.
Pour the remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slices in the lemon juice, then turn them over until they are well coated. Set aside.
Heat the olive oil in a medium-sized skillet or a ridged grill pan; add the onion and cook over high heat for 5 minutes. Sprinkle in the cumin seeds and walnuts, turn the heat down to medium, and cook with minimal stirring for another 2 to 3 minutes, or until the seeds and nuts give off a toasty aroma. Be careful not to let them burn!
Add the onion mixture to the spinach, and toss until thoroughly mixed. The spinach will wilt upon contact with the hot oil and onion. To speed this process along–and to be sure you include every last drop of the flavorful oil– you can add some of the spinach directly to the pan and swish it around a little, then return it to the bowl. Sprinkle in the salt as you toss.
Gently mix in the avocado, including all the lemon juice, and the apple. Grind in a generous amount of black pepper, and serve right away, garnished with lemon wedges to squeeze on top, if desired.
cite: https://walnuts.org/recipe/wilted-spinach-salad-with-grilled-onions-walnuts-avocado-and-apple/
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!