Sept. 5 & 6
TH: 4-7pm | FRI: 9-noon
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
Welcome to Week 1 of the fall share and for supporting out farm this season! On the farm this last week we have been busy turning over beds for fall and winter produce, putting up a much needed deer fence, and harvesting all the beauties in your bag this week! We literally only have one more week left in our planting season as we must get our crops fully grown by Nov. 7th when we loose our 10hours of daylight in order to harvest them this late fall and winter so it is definitely go time.
In your bag this week:
New Potatoes: Nice red norland potatoes were dug last weekend so they are as tasty as they will ever be! They do need washing, we don't wash them so they will last without rotting longer. Boil for potato salad, use the in the recipes below or chop and fry for a crispy treat. Store in a cool, dry place.
Zucchini or Summer Squash: green or yellow- these are great on the grill, chopped and cooked up with some garlic and onion or sliced thin length wise, sautéed till soft, then rolled up with goat cheese and tomatoes. Always worth the work! Store in a bag in the fridge.
Romaine: nice dark green romaine heads have a bib leaf that is easy to eat as a salad or added to sandwiches or used for wraps. Store in a bag in your fridge.
Savor Mellons: These are a deliciously sweet cantaloup melon that is of a smaller size. We harvest our melons when they are ripe so they have lots of flavor, unlike melons you pick up a store that are fairly flavorless. Don't bother with fancy melon recipes, just slice this up and eat it, you will be happy! Store in a bag in your fridge.
Peppers: sweet peppers this week. We grow 3 types of Italian frying peppers, the longer red and yellow ones; and 2 types of bell peppers. My favorite pepper dish right now is filling them with chicken or egg salad and eating them raw-adds a sweetness and a crunch to lunch. Store in a bag in yoru fridge.
Cucumbers: We grow an English or 'burpless' cucumbers meaning they have very little seeds and are very long; and a traditional cucumber that is very crisp with a dark skin. Eat raw and enjoy a true flavor of summer! Store in a plastic bag in your fridge with a damp paper towel.
Cherry Tomatoes: Everyone got a full pint of cherry this week, they are great for making salsa or a quick pasta sauce, or just eat them as a snack! Store on your counter.
Microgreens: Flavor Mix, these are easy to eat alone or added to salad, sandwiches, morning eggs, smoothies ect.. Store in your fridge.
Onion: red onions are great raw in salsa or on salad or cooked. these are fully cured so you can store them in a cool, dark place for as long as needed.
Broccoli: eat raw or steamed, fresh broccoli is always a win. Store in a bag in your fridge.
Asian Cucumber Salad | Servings: 2 | total time: 20 mins
1 cucumber, about 8 oz
3/4 teaspoon salt or to taste
2 cloves garlic, minced
1 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
1 teaspoon Korean chili powder or regular chili powder
1 teaspoon chili oil
1/2 teaspoon sesame oil
sesame seeds for garnishing
Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.
Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.
Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.
Grilled Romaine Caesar Salad & Herbed Beans | Servings: 4 | total time: 30 mins
2 large heads romaine lettuce
1 Tbsp avocado oil or olive oil (avocado is best for grilling because of its high smoke point)
Pinch each sea salt and black pepper
Vegan parmesan cheese, for topping (optional)
1 15-ounce can white or butter beans (rinsed and drained)
1 clove minced garlic
1 Tbsp lemon juice
1 Tbsp olive oil or avocado oil
1/4 tsp each sea salt + black pepper
2 Tbsp fresh parsley, chopped (plus more for topping)
1 cup raw cashews
1 tsp dijon mustard
1/2 tsp each sea salt + black pepper (plus more to taste)
8-12 medium cloves fresh garlic (chopped)
4 tsp capers in brine
2 tsp brine juice from capers
6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml)
3-4 Tbsp olive oil
1 tsp chickpea (or soy) miso paste (optional)
1 tsp pure maple syrup (or sub stevia to taste)
1/2 cup hot water (plus more to thin)
If using a grill, heat your grill at this time or get out a grill pan.
Prepare romaine by leaving whole, but removing any bruised or broken leaves. Then rinse the head of lettuce to remove any dirt. Pat dry with a clean towel.
Use a knife to carefully cut the romaine heads in half lengthwise and use a paper or cloth towel to clean any remaining bits of dirt from the inner leaves. Then arrange on a baking sheet and lightly drizzle the cut sides with oil. Sprinkle with salt and pepper and set aside.
In the meantime, add rinsed and drained white beans to a small mixing bowl along with garlic, lemon juice, olive oil, sea salt, black pepper, and fresh parsley. Toss to combine. Taste and adjust flavor as needed, adding more lemon for acidity, salt to taste, or garlic for zing. Set aside.
Next, prepare dressing. Add raw cashews, dijon mustard, salt, pepper, fresh garlic, capers, brine juice (from capers), lemon, olive oil, miso paste (optional), maple syrup, and hot water to a small or high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable. Taste and adjust flavor as needed, adding more lemon for acidity, salt to taste, maple syrup for sweetness, or garlic for zing. Set aside.
If using a grill pan, heat over high heat now and lightly coat surface with oil. Then place romaine on the hot grill or grill pan and grill for 1-2 minutes on each side, or until there are visible grill marks. Turn carefully as it gets a little fragile when exposed to the heat.
Remove romaine and transfer to a large cutting board. Top with white beans and desired amount of dressing. Vegan parmesan cheese and extra parsley make excellent garnishes (optional). Once the salad is dressed, we recommend chopping into large bites with a knife, lightly tossing on the cutting board, and transferring to a serving bowl or platter!
Best when fresh. Leftover dressing will keep covered in the refrigerator up to 5-7 days.
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!