Week 10: 11/4 - 11/7
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
THANK YOU Thank you all so much for supporting us and local food this season! You are the backbone of our healthy soil and sustainable practices, heirloom seed choices and variety of veggies, our farm thriving and growing. We are so honored that you all trust us to feed you like we feed ourselves, with the healthiest and most flavorful, best darn veggies we can possibly produce, and we look forward to feeding you for many more years to come.
If we don't see you this winter at the stand or in our winter share, we hope you have an amazing winter and happy new year!!
In Your Bag This Week
Carrots: fall carrots are sweet and tender and get better as the cold sets in. Store in a bag in your fridge.
Romaine: tender and crisp. Great for a salad base or on sandwiches. 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.
Leeks: these beauties take all year to grow and have the most amazing buttery onion flavor. Slice down the middle and rinse out the inner layers then chop to add to soups, sautés or casseroles. Store in a bag in your fridge.
Hokurei Turnips: Turnip is sweet and juicy; the greens are a little peppery. both can be eaten raw or cooked. Store in a bag in your fridge.
Celeriac: if a potato and celery had a baby-it would taste like this. IT LOOKS SO WEIRD i know but it is one of my favorite veggies. cut the hard skin off then you can chop and roast, boil and mash, sauté or fry! its a great potato alternative if you don't want a lot of carbs. Store in your crisper drawer in your fridge.
Kale: pull leaves from stems and eat raw or cooked. these also make great kale chips Store in a bag in your fridge.
Potatoes: You either received purple or yellow this week, We do not wash them so that you can store them if you want to. they are excellent baked or chopped and boiled :) Store in a cool, dry place.
Onions: yellow or red storage onions are great for cooking but if not eating soon, store in a cool, dark, dry place.
Baby Butternut Squash: Just a butternut but little, these are great because they have a lot less seeds and make the perfect amount for one meal. Store in a cool, dry place.
Watermelon Radishes: white/green on the outside and hot pink in the middle, these radishes are round and spicy in flavor. Add to salads or sandwiches for a crunch or roast! Store in a bag in your fridge.
Brussels sprouts: cut the hard end off each sprout and discard any ugly outer leaves. These are great roasted or in the recipe below. Store in a bag in your fridge.
Spicy Celeriac Hash | Serves: 2 | total time: 20 mins
Ingredients
1 tbsp Olive oil
1 Red onion, 100g, thinly sliced
500g Celeriac (half a celeriac), peeled and grated
2 Cloves garlic, thinly sliced
2 tsp Smoked paprika
Few sprigs of thyme, leaves picked off
Salt and pepper
50g Cavolo nero or kale, roughly chopped
2 - 4 Eggs (optional, leave out to make the dish vegan)
Instructions
Set a non-stick pan on medium heat, add the oil, onion, celeriac, garlic, paprika and thyme, along with some salt and pepper.
Allow to cook down for around 10 minutes, until the celeriac and onion are tender.
Add in the cavolo nero and cook for a further 5 minutes.
Make two wells in the vegetable mixture and crack in the eggs. Cover the pan with a lid and cook for around 5 minutes until the eggs are to your liking.
Serve immediately with a little more black pepper and smoked paprika on the eggs.
Baby Butternut Squash with Curried Peanut Butter Chickpeas | Serves: 6 | total time:35 min
Ingredients
3 baby butternut squash
1 sweet onion
3 Tablespoons natural runny peanut butter
3 Tablespoons hot water
1/4 - 1/2 teaspoon red curry paste
1 teaspoon maple syrup
1 teaspoon tamari
1 can cooled chickpeas
Instructions
For the squash:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Wash and slice baby butternut squash lengthwise. Scoop out seeds and place cut side down on baking sheet. Chop onion into large pieces and add to baking sheet. Bake 25-35 minutes until a fork pierces the squash easily. Remove from oven and set aside.
For the chickpeas:
Combine peanut butter, water, red curry paste, maple syrup and tamari in a small bowl and stir well until combined. Rinse and drain chickpeas, and add to the sauce. Pour chickpeas and sauce into a medium saucepan. Heat saucepan on low until sauce thickens and stuff inside baby butternut squash. I served these with sautéed kale and roasted onions. 😋
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!
Comments