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Fall CSA | Week 2

Week 2: 9/14 - 9/17

 

Thursday 3pm - till Sunday Night | SELF SERVE

13197 10TH St. South. Afton, MN. 55001 | 612.770.7194

On the farm this week: Moving into cooler temps is both refreshing and anxiety producing. We have to re-train ourselves to think about the overnight low, whether or not we need to close the high tunnels or cover outside plants. It comes back quickly as it was just 4 months ago that we were still doing it but I always get that pang of 'did I do everything!!??' each fall season.


please bring your purple bags back next week so we can reuse them!


 

In Your Bag This Week


Peppers: Sweet peppers and Jalapeños this week, great chopped and eaten raw or added to a skillet or grill. Store in a bag in your fridge.


Flavor Mix Micros: Mild and tasty, these make an easy salad on their own or can add some color to any other salad. Try them on eggs or sandwiches – or anything, really! Store in a bag in your fridge.


Arugula: peppery, tender and fresh tasting! easy to add to sandwiches and makes a good base for salads. Store in a bag in your fridge.


Cucumbers: They are here!! crunchy and refreshing, chop up for a salad, add to sandwiches or just eat with some salt! Store in a bag in your fridge.


Hakurei Turnips: these are absolutely lovely! the root is slightly sweet and juicy and can be eaten raw and the greens are a bit like arugula with a peppery flavor to them. Store in a bag in your fridge.


Brussels Sprouts Greens: these are from the very top of the plants. We cut them off to force the sprouts to get a bit bigger before the coming frost season but these greens are not a waste, they are actually delicious! I think BS greens are probably the best tasting green leaf you can eat. Treat them just like kale and cook them up with something fatty and salty for your best tasting side dish. Store in a bag in your fridge.


Bok Choi: so versatile! You can make asian inspired dishes like soups and stir fries or you can treat it like celery and just chop and add to anything for a bit more flavor and nutrition. Store in a bag in your fridge.


Swiss Chard: Colorful and has a flavor similar to spinach. Store in a bag in your fridge.


Carrots: Sweet and crunchy! pull the tops off if not eating right away so they stay crisp. Eat raw or cooked! Store in a bag in your fridge.


Garlic:You know what to do with this right? :P Store in a dry, dark place.


Green Beans: this is a nice thin french bean, easy to eat raw or lightly cooked. Store in a bag in your fridge.

 


Grilled Baby Bok choy | Serves: 4 | total time: 15 mins

Ingredients

  • 3 baby bok choy, halved

  • olive oil spray

  • freshly ground black pepper

  • 1 tablespoon low-sodium soy sauce, or tamari if gluten free

  • 1 tablespoon grated fresh ginger paste

  • 1/2 teaspoon chili paste, sambal oelek

Instructions

  • Cut the baby bok choy in half lengthwise and rinse the bok choy under the faucet to clean. Gently shake out the excess water and place cut-side down on a clean kitchen towel to drain and gently pat dry.

  • Spray the cut side with olive oil spray and sprinkle with freshly ground black pepper.

  • In a small bowl combine ginger, chili paste and soy sacue (or tamari). Stir to combine.

  • Preheat one side of your grill to medium-high heat and leave the other side off. Once preheated place the baby bok choy, cut-side facing down, onto the hot side of the grill.

  • Grill for 45 seconds to 1 minute before turning and continuing to grill for another 45 seconds. Transfer the grilled bok choy to the cooler side of the grill, cover to continue cooking until the stalks are tender but still have some crispness to them.

  • Keep an eye on them and adjust the heat to avoid burning the leaves.

  • Use tongs to transfer the grilled baby bok choy to platter and drizzle with the ginger chili sauce over top.

  • Serve immediately.

 

Roasted Carrot Salad | Serves: 6 | Total Time:50 mins


Ingredients

  • 2 pounds carrots , peeled

  • 1/4 cup extra-virgin olive oil

  • 1 & 1/4 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon garlic powder

  • pinch of cracked red pepper flakes

  • 2 teaspoons honey

  • 2 tablespoons apple cider vinegar

  • 1/2 cup toasted sliced almonds

  • 1/3 cup dried cranberries

  • 4 ounces crumbled feta cheese

  • 2 cups baby arugula


Instructions

  • Preheat oven to 400 degrees F.

  • If the carrots are thick, cut them in half lengthwise; if not, leave whole. Then slice the carrots diagonally into 2-inch thick pieces. Place onto a baking sheet, then drizzle with the olive oil and season with the salt, pepper, garlic powder, and cracked red pepper flakes. Toss to coat and then spread them out into a single layer.

  • Roast the carrots in the preheated oven until tender and the edges turn brown, tossing once, about 25 to 30 minutes. Remove and allow to cool to room temperature. Once cool, transfer carrots to a large mixing bowl.

  • Whisk together the honey and cider vinegar; drizzle half of the mixture with the carrots until coated.

  • Add the almonds, cranberries, and feta cheese; toss again until evenly mixed.

  • Combine with the arugula and toss with the remaining dressing, if needed, right before serving so the leaves don't wilt.


 

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!

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