Week 1: 9/3 - 9/6
Thursday 3pm - till Sunday Night | SELF SERVE 13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
What we're up to:
Welcome to the Fall CSA! We appreciate you all supporting us this season and are excited to feed you for the next two months! This week on the farm we pulled our onions and winter squash for curing in our old greenhouse for a few weeks. We also mowed and raked out the potato plants to make them easier to harvest on monday. It feels good to start pulling plants and feeling the cool breeze on our faces rather than beads of sweat. Our tomato plants are slowing down and we pulled most of our cucumbers as well. Moving into fall greens and brassicas is always a welcomed change. pictures from the farm
In Your Bag This Week
Beets: the greens and the root are edible so don't throw out the tops! The greens can be juiced, sautéed or steamed. the roots are often roasted in a dutch oven or tinfoil for about 45mins or so. Once done and handleable, you can peel the skins off with your fingers. Eat warm or cold. Store in a bag in your fridge. Arugula: crisp and peppery, add to salads, sandwiches, make pesto or use in the recipe below! Store in your fridge. Green Onion: Chop and put on anything! Easiest veg to use daily in any meal. Store in a bag in your fridge. Radish: Beautiful petite red radishes have a nice flavor and add color to salads and crunch to sandwiches. Store in a bag in your fridge. Micro Arugula: great in salads, wraps or top off your pizza! Store in the fridge. Micros: Flavor Mix Micros. Eat as a salad with olive oil, salt and pepper or add to a sandwich, your breakfast eggs or pretty much anything else! Store in your fridge. Green Beans: delicious in almost anything! Pickle them, steam, boil or eat raw! Store in your fridge in a bag. Cherry Tomatoes: a happy mix of color and flavor. great in the tart recipe below! Store on your counter Garlic: We grew 3 hardback varieties this year and they all did pretty well. These have been cured so store in a cool, dry place for up to several months.
Warm White Bean Arugula Salad | Serves: 4 | total time: 2h 20 mins
For the beans:
1 cup Navy or Cannelini or both white beans, soaked overnight*
1 bay leaf
For the Arugula-Almond Pesto:
2 cups arugula rinsed and spin-dried
1/3 cup sliced almonds
¼ cup Parmesan cheese cut into small chunks
2 tablespoons lemon juice freshly squeezed
2 cloves of garlic minced
¼ teaspoon Kosher salt
¼ teaspoon black pepper
1/3 cup extra virgin olive oil*
For the Salad:
3 cups arugula rinsed and spin-dried
1 small red onion chopped
2 tablespoons sliced almonds as garnish (optional)
a slice of bread (optional)
To cook the beans, place them in a medium-size pot. Cover them with 2-inches of water. Add in the bay leaf and bring it to a simmer in medium-low heat. Cover and cook (stirring occasionally) until they are soft and tender, but not mushy, 1 ½ to 2 hours. When cooked, remove and discard the bay leaf and drain the beans. Place them in a large salad bowl.
To make the arugula almond pesto: Place the arugula, almonds, Parmesan cheese, lemon juice, garlic, salt and pepper in the bowl of a food processor. Process until everything is finely chopped. While the machine is running, drizzle the olive oil over the tube slowly. Pour the pesto over the warm beans and give it a gentle mix making sure to not break the beans.
To assemble the salad: Add in the arugula and red onion into the beans mixture and give it a mix. Taste for seasoning and add in, if necessary.
If preferred, garnish it with sliced almonds and torn bread.
Beet & Rye Panzanella | Serves: 4 | total time: 2 hours
1½ pounds small beets, any color, scrubbed (about 10)
½ small red onion, thinly sliced
3 tablespoons white wine vinegar, plus more for serving
½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups)
4 tablespoons olive oil, divided, plus more for serving
Freshly ground black pepper
1 large orange
4 ounces ricotta salata (salted dried ricotta), crumbled
1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)
Preheat oven to 425°. Place beets in a shallow 2-qt. baking dish and add water to come ½" up sides. Cover dish tightly with foil and bake beets until tender and a cake tester or paring knife easily slides through flesh, 45–60 minutes. Let cool slightly.
Meanwhile, toss onion, 3 Tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside.
Toss torn bread and 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Bake, tossing once, until bread is golden brown and crisp around edges, 8–10 minutes; set aside.
Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid.
Using a small sharp knife, remove peel and white pith from orange. Working over bowl with beets, cut between membranes to release segments into bowl. Squeeze membranes to release juices; discard. Add reserved toasted bread and 2 Tbsp. oil and toss to combine. Let sit a few minutes for flavors to meld.
Just before serving, fold in ricotta salata and herbs, drizzle with more oil and vinegar, and season with salt and pepper.
Roasted Green Beans with Lemon Vinaigrette and Herbed Breadcrumbs Serves: 10 | total time: 50 mins Ingredients 3 pounds fresh green beans, rinsed, stems removed 1 bagel (I use Everything Bagel) 1½ tablespoons Italian seasoning 1 tablespoons fresh thyme, stems removed 2 tablespoons olive oil 1 teaspoon kosher salt pinch crushed black pepper extra thyme leaves for garnish Lemon Vinaigrette: ¼ cup mayonnaise 1 tablespoon extra virgin olive oil 2 cloves of garlic juice of 2 small lemons (about 3 tablespoons) 2 pinches of kosher salt Instructions
Preheat oven to 400 degrees F (204 Celsius). Prepare 2 baking sheets lined with parchment paper.
Toast bagel and set aside.
Divide trimmed green beans between the two baking sheets, spread out into a single layer. Add olive oil, kosher salt and pepper. Bake for 25-30 minutes. It should look lightly browned with somewhat crisp edges, yet tender on the inside of the beans.
Note: If freezing to make ahead, add olive oil, salt and pepper after thawed and before reheating at 300 degrees F for 15-20 minutes. If freezing after combining with vinaigrette then season and oil beforehand.
Meanwhile, prepare breadcrumbs in a food processor. Combine broken up bagel, italian seasoning, fresh thyme leaves, olive oil, kosher salt, crushed black pepper and pulse until a coarse breadcrumb consistency. Transfer to a bowl and use the food processor for the vinaigrette.
To prepare vinaigrette (can make ahead up to 3 days): in a small food processor or by whisk by hand. Combine mayonnaise, extra virgin olive oil, garlic (crushed if whisking by hand), lemon juice, and kosher salt and pulse until well combined.
Drizzle vinaigrette on green beans (I combine green beans from both sheets into one) and toss to combine then transfer to your serving dish. Sprinkle on bread crumbs, and extra thyme leaves for garnish and serve.
Make ahead: Green beans are freezer friendly when tossed in the vinaigrette only. Thaw at room temperature, then reheat at 300 degrees F (148 Celsius) for 15-20 minutes before adding breadcrumbs. Prepared breadcrumbs can be frozen separately (in a freezer safe container) then assemble before serving.
Notes: Each component of this recipe can be made the day before to make holiday baking easier. The breadcrumbs at room temperature will keep them crisp for a couple of 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! thanks!