Week 1: 9/2 - 9/5
Thursday 3pm - till Sunday Night | SELF SERVE
13197 10TH St. South. Afton, MN. 55001 | 612.770.7194
NOTE: we are currently residing our barn and building a new one. please be careful of vehicles and people when at the farm. thanks!
On the farm this week: Welcome to the fall share!! Your purple CSA bags are in the walk-in cooler hanging under your name. We also have a CSA ONLY TABLE near the garage door with your tomatoes on them. You are welcome to pick up your bag anytime between now and Sunday evening. Let us know if you have any questions!!
In Your Bag This Week
CHERRY TOMATOES and a slicer: These are on the CSA ONLY TABLE that is now by the garage door. Store on your counter, do not put in the fridge.
Chinese Cabbage: Great for coleslaw or in soups! Store in a bag in the fridge.
Tomatillos:these are related to tomatoes but come wrapped in a paper husk. They make great salsa verde or just roast them and eat them. Store in a bag in the fridge.
Arugula: peppery and crisp, arugula makes a great base for a salad or adds flavor to a sandwich or wrap. Store in a bag in your fridge.
Carrots: crisp and sweet and nice to eat. Store in a bag 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.
Green Beans: steam, boil or sautéed beans always make the perfect side to any meal.
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.
full shares also received Cucamelons: like little watermelons that taste like a sour cucumber. super fun in a salad or refrigerator pickled. Store in a bag in your fridge.
Sweet Peppers: so sweet and crisp and fantastic!! if you don't get to eateing these within a few days, they freeze really well. just cut them the size you like to cook with and put them in a sealed bag in your freezer. Store in a bag in your fridge.
Sweet and Sour Roasted Napa Cabbage | Serves: 4 | total time: 25 mins
2 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon whole-grain Dijon mustard
1 teaspoon grated garlic
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 head napa (Chinese) cabbage, cut lengthwise into quarters
Place a large roasting pan in oven. Preheat oven and pan to 450°.
Combine first 7 ingredients in a small bowl.
Coat cut sides of cabbage with cooking spray. Place cabbage, cut sides down, on preheated pan; bake 6 minutes. Turn cabbage onto other cut side; bake an additional 6 minutes. Remove pan from oven. Heat broiler to high. Brush cabbage evenly with oil mixture; broil 3 minutes or until browned and caramelized.
Braised Celery with Cheese & Onion sauce | Serves: 4 | total time: 30 mins
1 large or 2 small heads of celery 1 oz (25 g) butter 1 tablespoon oil 1 carrot, peeled and thinly sliced 1 onion, thinly sliced ¼ teaspoon celery (or fennel) seeds Salt and freshly milled black pepper
For the sauce: 3 oz (75 g) mature Cheddar cheese, grated 1 smallish onion, finely chopped about 5 fl oz (150 ml) milk 1 oz (25 g) butter ½ oz (10 g) plain flour 1 large egg yolk 1 tablespoon Parmesan, freshly grated. See Introduction
Prepare the celery by breaking off any outer stalks if they are coarse and damaged.
Then separate the rest of the stalks, leaving the inner ones attached to the root - peel off the outer root, then cut the inner stalks vertically so they still have some of the delicious root clinging to them. Now cut all the stalks in half horizontally. Then use a bristle brush to clean each one under cold running water.Next, blanch the celery by putting it in boiling, salted water for about 5 minutes. Drain well, reserving the cooking water.
Now, in the flameproof casserole, heat 1 oz (25 g) butter and the oil, add the prepared carrot and onion and cook for about 5 minutes. Add the drained celery and 5 fl oz (150 ml) of the cooking water. Sprinkle with the celery (or fennel) seeds and season with a little salt and black pepper. Place the casserole in the oven and bake, covered, for 30 minutes or until the celery is tender. When ready, transfer the vegetables to the dish, using a slotted spoon. Empty the cooking liquid from the casserole into a measuring jug and make it up to 10 fl oz (275 ml) with the milk.
To make the sauce, heat the butter in a saucepan and fry the finely chopped onion until golden, then blend in the flour and cook for a couple of minutes before adding the milk mixture a little at a time, stirring well after each addition. Bring to simmering point, still stirring, and simmer gently for a minute or two, then remove from the heat and beat in the Cheddar cheese and egg yolk. Pour the sauce over the vegetables, sprinkle on the Parmesan cheese, and bake in the oven for a further 25-30 minutes or until you're sure it's all piping hot.
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!